Food Day, I

Thank you’s have been sent, accounting is done, now all that is left to do for Food Day 2016 is the storytelling.  As always, it’s a big story so I am breaking it into parts.

If you’ve followed along, you know that for the last three years we have celebrated National Food Day with a full day of experiential workshops on cooking, nutrition and agriculture at Julian Elementary and Julian Junior High.  (See posts from past years here, here, here, and here.)

One partnership I’d like to highlight is our partnership with Sun Dog Art Studios of Ramona.  Tomi and Teal, the talented, warm, vision-filled artists behind this non-profit, partnered with us last year (“Soda is the monster we need to mash”) and joined us again this year to create “bee spas” with the children (small basins from which bees can safely drink.)  They put a lot of time and research into creating the project from scratch, we collected tons of materials, and student were able to learn about the importance of pollinators and then take home a beautiful product.

The beautiful visual aids Sun Dog created to go with the lesson:

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Days ahead of Food Day, Sun Dog glued 110 glass basins to the glass jelly, olive, and mason jars to make a basin with a pedestal.

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Students then painted the “baths” as well as a big stone to sit in the middle of gravel and glass gems. (An “island” or a landing spot for the bee.)

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Once dry, the baths were sent home with students (carefully! in boxes with bubble wrap) and a selection went to the Julian library for a display.

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Thank you Sun Dog once again for your delightful partnership!  We love that a beautiful art project is a key part of our Food Day celebrations!

Stuffed and Happy: Food Day 2015

Before the really big Food Day is upon us, I’d like to share some glimpses of Food Day 2015 at Julian Elementary and Julian Junior High.  It was a minimum day, and we had 15 workshops between the two campuses.  Students went to 5-6 of them for thirty minutes each.

In the weeks before the event, I began making this “eat a rainbow” collage with after school students, using photos from seed catalogues:

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It turned out really cool:

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It was too wet and windy to hang it in front of the school as planned (along with two huge banners that read “Eat a Rainbow Every Day!”) so it became a nice backdrop for a storybook and craft session on the importance of eating foods of all different colors for a healthy diet.

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The UC Farm Smart joined us for the third year running, and as usual, they delivered a visual, hands-on, super engaging lesson.  This year’s topic: carrots.

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Students used orange dots to conduct a poll after a taste test: fresh carrots, canned carrots or no carrots at all.

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Another wildly popular instructor, Chef Greg from Healthy Adventures Foundation taught kids how to make vegetarian sushi.

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A superteam of teachers, present and former (Lark, Nancy, Kathy, Shirley) presented lessons on “eating a rainbow.”  A mini-lesson on the health benefits of each color was followed by fruit and veggie bingo and fruit kabobs—kids that ate all the colors left with a little rainbow sticker on their shirts.

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Food Day would not be Food Day without Teak and Harvey representing for the Julian Apple Growers with apple pressing for juice and apple slice taste tests.

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The amazing folks from Camp Stevens led a composting workshop, demonstrating their teaching flexibility by switching from the garden to the cafeteria when it started to pour, hauling in mounds of unsifted compost and wheelbarrows.

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Mrs. Croman, our music teacher, leading “food songs.”

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Not pictured: Ann from the Resource Conservation District teaching a lesson about monarch butterflies and the importance of protecting pollinators.

Meanwhile down at the junior high:

From the mind of our ag specialist, Mr. Martineau:  Students walk through eight stations, tracing all of the parts of a pizza to their origins and making little pizzas as they go.  Each station had information, questions and a short video about the bread, sausage, tomato sauce, etc.

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Presenting the Duffy Cooking Show!  How cool is it that kids were making homemade granola bars with their principal and superintendent?

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Mrs. Hill and Mrs. Tellez pulled off an amazing workshop on cheese: a history of cheese, cheesemaking, cheese tasting/rating and looking at yogurt under the microscope.

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Every student did an art project with Sun Dog Studios.  See last post.

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Students had a chance to talk to Joel and Chef Jeremy, who plan and cook their school lunch.  Joel and Jeremy talked to the kids about the mechanics and nutrition involved in planning a NSLP-approved lunch, and students provided them with feedback about the menu.

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Not pictured:  Students watched 5 short videos from the very cool video series How does it grow?

All that, and we fit in an apple crunch on both campuses!  Later that day, afterschool students toured Mom’s Pies and each made an apple dumpling….

Thanks to all who contributed to this truly awesome day of learning!  See you next year.

Now for a nap.

 

 

 

 

“Soda is the monster we need to mash!”

As part of our Food Day program, Sun Dog Art Studios led an anti-soda art project at the junior high.  Each student made a “monster” out of a soda can in thirty minutes using construction paper, puffy paint, scissors, straws and pipe cleaners.  Teal and Tomy, the founders and art teachers of Sun Dog, were a delight to work with, and I highly recommend them to any school or organization in San Diego County.

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Sun Dog made these samples with information on soda consumption which they left with us to incorporate into our displays.

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Librarian Colleen allowed us to hang half of the collection behind the checkout counter at the Julian Library the next day.  The collection will stay up through the end of November.

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I hung the other half at the Wolf Den, the junior high multipurpose room.

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Stay tuned for more wonderful reports from Food Day 2015…..

 

Food Day Nibbles, part 2

To celebrate National Food Day at the end of October, our elementary and junior high schools presented 14 workshops about agriculture, nutrition and cooking to which students rotated all day. Here’s a taste of all of the hands-on learning that happened.

Resource Conservation District of San Diego joined us for the first time to teach kids to make pots out of newspaper and plant herb seeds for windowsill gardens.

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Julian schools alumna Jill talked about growing up in Julian, going to UC Santa Cruz and starting her own farm, Mountain Chickadee Farm .

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Chef Greg from Healthy Adventures Foundation taught another wonderful cooking class.

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Camp Stevens headed up a workshop on making fresh smoothies.  Very hands on with the kid-safe knives!

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Mr. Martineau led a fun and educational workshop on the use of animal byproducts in everyday products, having students guess ingredients.  Also included: how many bug parts in different foods—perfect for junior high!

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UC Regent’s Farm Smart program once again joined us and presented another excellent hands-on workshop on corn.

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Chef Jeremy from Jeremy’s on the Hill (and Jeremy’s on the Campus, our school lunch program) led a workshop at the junior high, talking about his restaurant and getting feedback from kids about school lunch

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Mrs. Croman taught a special music class with food songs!

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Kids pressed their own apple juice from local fruit, with help from the Julian Apple Growers Association.

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The amazing Mrs. Cantor taught the kids to make sweet and savory crepes.  Later in the day volunteers delivered extras to all of the volunteers and staff.  Final count:  280 dinner plate sized crepes.

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Local family and farm Cook Pigs joined us, talking about their sustainable operation and letting kids interact with their dog and piglet Chewbaca.

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Juicing seminars, with the bicycle blender out for a spin! Image 14 Image 8 Image 11

All students returned to their classrooms to write about the day in their garden journals.

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Not pictured:  Mr. Pierce showed and discussed food films from the Nourish series, Mr. Duffy taught a food safety class as he and Mr. Lay made chicken-veggies kebabs on the garden’s BBQ, and Miss Carmen led a class on “eating real.”

We also extended Food Day into our after-school program with more cooking classes and a fieldtrip to a local restaurant.  I played a memory game with kitchen utensils and followed with a taste test of guavas, papayas, dates, fresh figs, etc.

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If you were involved in any way, thank you!!!  Will you come again next year? 🙂

Food Day Nibbles, part 1

This year both our elementary school and junior high celebrated National Food Day with a full day of workshops on agriculture, nutrition, and cooking.  Fourteen experiential sessions spread between the two campuses, dozens of volunteers, and happy, engaged learners everywhere you looked made for a big, wonderful day.  So big that I’ve decided to tell the story in little “nibbles.”

In the weeks preceding the event, I had students work on food collages on foam board.  We did this during our garden lessons and in the after-school program, using seed catalogues.

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I hung the whole collection in front of school to announce the day’s theme.

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Younger students also colored these signs……

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….which adorned the main walkway.

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Afterschool students also made posters to hang around campus:

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To be continued….until then, keep calm and eat real.  🙂