This turkey is no chicken

Posted on November 29, 2018 by kidsingardens

A belated Thanksgiving post follows. We all know gratitude isn’t seasonal!

We give thanks for our partnership with FoodCorps. I feel very fortunate to work with this incredible organization that lent us Emily for a whole year last year and now Cam. FoodCorps volunteers bring so much to our school through their garden/nutrition lessons in school and after school, daily work in the garden and cafeteria, and participation in various on-campus programs for children’s health.

Here’s Cam, demonstrating his good sport, unfailingly positive, ready-for-any-challenge attitude. Our after school program has an annual Turkey Run during which kids chase a costumed adult turkey around the playground. The first to grab a flag takes home a full turkey for Thanksgiving dinner, and everyone else who participates gets to choose an item (yams, canned soups, cranberries, stuffing) for their families as well.

Thanks Cam! Julian Elementary and Julian Junior High are very grateful you are here!

Portraits in school lunch

Posted on November 15, 2018 by kidsingardens

Our school district participates in California Thursday, an initiative in which we try to source all of the ingredients in our school lunches on Thursday from California. Most of our food is sourced from California all week anyway, but on Thursday we really focus on it. One tool we have recently acquired with our California Fresh Fruit and Vegetable Grant is a very large, write on/wipe off map that we hung in our cafeteria behind our salad bar. We can point out to students exactly where parts of their lunch is sourced.

On Food Day, Chef Donald of Jeremy’s on the Campus planned a particularly beautiful California Thursday lunch as part of a state-wide day of collective action.

-Chef Donald’s Garden salad: romaine [california), grape tomatoes (California), organic tri colored juicing carrots (California)

-California fruit salad

-Melons from California

-Chef’s whim pasta salad made with whole wheat penne and donated produce from Down the Road farm in Julian and a balsamic dressing

Chef’s California Stir fry with local organic free range chicken, (Chula Vista) and assorted squashes and produce from California with a California citrus Ponzu

Look at this beautiful food and these happy faces!

Thank you to Dave Palmer of Dunk Tank Marketing for these beautiful photos!

Another Delicious Day: Food Day 2018

Posted on November 7, 2018 by kidsingardens

This is a long one, but very tasty…..read on!

On October 25^th, Julian Elementary and Junior High celebrated their 6^thannual Food Day with a full day of fun, experiential workshops about cooking, nutrition, backyard gardening and agriculture. Our theme was “California Grown.” Garden Ambassadors helped me decorate the school early in the morning while our food-themed soundtrack blared.

Nine presenters delivered the following 30-minute lessons at the elementary school:

Eat the Rainbow: Getting kids active with physical education activities, the UCSD School Wellness team taught kids how fruits and veggies of all colors help our bodies.

The workshop ended with a persimmon taste test!

A Seed is a Backpack: Our yearlong FoodCorps service member, Mr. Cam taught kids the parts of the seed and then let them examine various seeds with microscopes and magnifying glasses.

Bees, Flowers and Veggies in Our Connected World: For the sixth year Camp Stevens has been an important part of our Food Day. This year they taught the kids to make “bee hotels”—a collection of nesting tubes for native bees.

Cooking with Chef Joey and Chef Greg: Back by popular demand from the Healthy Adventures Foundation, our two chefs worked with the kids to make ambrosia salad and fruit roll-ups.

Growing New Food from Old: Another longstanding partner with Food Day, the Resource Conservation District instructed students how to make their own pots out of newspaper, fill them with soil and plant potato pieces!

Composting with Worms: A new presenter at Food Day and a wonderful new addition to our event, the Solana Center for Environmental Innovation spent the day teaching students all about vermicomposting, including a chance for the kids to dig through castings to find the red wrigglers.

My Cheeseburger Came from a Farm: Well-known and loved by generations of Julian students, retired teacher Kathy Cauzza and team brought an amazing lesson on farming and ranching, an educational program of the Cow Belles.

Apple Growers of Julian: Teak and Kaitlan Nichols, with Harvey Arntson, are six-year presenters with the Julian Apple Growers Association. Every year students learn about Julian’s apple heritage while pressing their own apple juice.

Food, Fiction, Facts and Fun!: We were pleased to have the Julian Library join us this year, making crafts with students, reading stories and sharing fun food facts!

At the Junior High, another set of six classes was offered to students:

Bounty Bags–Keeping in Sustainable: Artist Teal Young walked students through the steps of turning an old t-shirt into a reusable shopping bag as she educated them about the perils of plastic bags and wildlife.

California Conifers–Forest Food: Representing the Volcan Mountain Foundation, Janice Smith and Kat Beck taught students about conifer wildcrafting in the backcountry, offering samples of Douglas Fir shortbread cookies and toasted pine nuts.

We Grow it ALL in California!: High school agriculture teacher Mr. Martineau brought over his FFA students to discuss the primary crops of various California counties, offering food samples from each region and displaying handmade visual aids.

Rethink you Drink: Back for a second year, Daniel Barajas of Health and Human Services challenged students to think about their sugar intake and the various health effects.

How does it grow? Food Films: These four to six minute films that focus on different crops are beautiful, interesting and memorable. Once again, Mr. Pierce showed the films and facilitated discussion. For a sample of these wonderful short films, click here.

GUTS! Your Second Brain: A new presenter, Ms. Fiendisen of Smart Care educated students on the importance of healthy gut flora, ending her presentation with tastes of sauerkraut and kombucha.

In addition to the workshops, students at the junior high were treated to plates of homemade salsas, whipped up by the Pathways weekly parenting group. At the end of the day all students also got a chance to sample many different foods from Julian and around the world in a large tasting rotation.

On both campuses, all presenters, staff and volunteers enjoyed a lunch provided by our amazing partner, Soups and Such, and delectable cookies by California Mountain Bakery. Chef Donald of Jeremy’s on the Campus also brought a tasty, beautiful California Thursday lunch for the children.

Finally, the fifth grade garden ambassadors went on a fieldtrip to Down the Road farms to finish the day, learning all about organic gardening from Farmer Josh and Farmer Bri. Here we are standing in front of the oldest apple tree in Julian!

Clearly, it was a full and wonderful day, packed with fun and learning. Thank you to the parent and community volunteers who helped to make it happen! Also thanks to Dave Palmer of Dunk Tank Marketing and the Farm to School Collective for many of the photos above!

Introducing…. our new FoodCorps service member!

Posted on August 20, 2018 by kidsingardens

Today we are welcoming our new Food Corps service member for the next 11.5 months. You may remember that our district began working with (the most amazing) FoodCorps program last year, and Emily pioneered the position here on campus. Cam was here in early August for on-site training, then left for national and regional training in Portland and Oakland, and now he’s back to dig in. I’ll let him introduce himself below. Welcome Cam!

Howdy everyone!

My name’s Cameron James Petersen, though most call me Cam, and I’ll be replacing Emily Horowitz (or Ms. Emily to our younger readers) as the new FoodCorps AmeriCorps Service Member at Julian Union Elementary School District / Julian Pathways.

So a little about me:

I hail from down the hill, and grew up in El Cajon, although I’ve lived up and down the West Coast. I graduated from San Diego State University with a degree in History and English, knowing I’d end up back inside a classroom sooner or later as a teacher. An interest in public service and an insatiable appetite for travel lured me into serving 27 months in the U.S. Peace Corps in Ghana, West Africa as an agriculture volunteer. There I discovered my deep-seated passion for community development and the degree to which food ties us all together. Fast forward a couple years and here I am, serving for the next year in your community.

For those of you who aren’t familiar with the FoodCorps’ mission, we are an organization that aims to connect kids to healthy food in school, so they can lead healthier lives and reach their full potential. We achieve this mission through three types of activities: hands-on lessons in the classroom concerning gardening and nutrition, working with school foodservice providers to provide our students with healthy school meals and create a cafeteria that steers students towards the healthiest options, and by creating a school wide culture of health including everybody from teachers to the community members that live in the area.

You’ll more than likely see me around town and on the school campuses — please stop and say “hi” if I don’t get to you first. I’m looking forward to meeting you all and getting some good work done!

Best regards,

CJP

Not your parents’ school lunch

Posted on May 16, 2018 by kidsingardens

By FoodCorps Service Member Emily Horowitz for the Julian News

Everything you think you know about school lunch is wrong. There is no grumpy old lunch lady plopping slop onto styrofoam trays of hungry students, no half-frozen cardboard pizzas or lumpy mystery meat specials. School lunch has had a bad rap for over 50 years — rightfully so in some cases — but with new USDA nutrition standards and policy shifts, school lunch has been changing for the better.

At Julian Elementary School and Julian Junior High School, we are incredibly lucky to have school lunch made by chefs Donald and Shirley Hooper at the local restaurant Jeremy’s on the Hill. As parents to a first grader and a pre-schooler, creating delicious, locally sourced kid-friendly meals is a personal matter for the Hoopers. Donald has transformed Jeremy’s On the Campus lunch program by sourcing the most local ingredients he can find with the help of the generous suppliers at Sysco and local growers like Sage Mountain Farms. From San Diego free-range chicken to tomatoes delivered within four hours of harvesting, the ingredients in our school lunch are far from the frozen mysteries we used to serve.

If San Diego isn’t local enough for you, Donald is also partnering with Brigida and Josh Rasmussen of Down the Road Farm, and Stacy Peyakov of Wynola Flats Produce. Down the Road Farm is a 22.5 acre farm and orchard that uses organic practices and, although it is still relatively small, provides salad greens and herbs for both Jeremy’s on the Hill restaurant and the school lunch program. The Hoopers supplement dishes with these local greens and create sauces from “ugly” produce donated by Wynola Flats to form the delicious and healthy meals served at school everyday.

The National School Lunch Program has strict standards dictating the amount of sodium, saturated fat, sugar, number of calories, and servings of fruit and vegetables contained in each student’s meal. These requirements mean that children who buy school lunch may be more likely to meet their daily nutrition requirements than those who bring lunch from home. It can be difficult to make sure kids are eating nutritious and balanced meals, so why not ditch the lunchable or leftover pizza for some affordable restaurant-quality lunch that you know is healthy?

National school lunch programs allow children whose families may not have access to healthy food to receive the majority of their daily nutrition needs at a reduced price or even for free. In rural Julian, the need for affordable fresh food is especially high. Our school lunch program, Jeremy’s on the Campus, is famous throughout San Diego county as one of the most unique and progressive systems of its kind. The Farm to School movement, which strives to connect kids to healthy food in schools, is transforming lunch programs all over the nation, and we are proud to be a part of it. So next time you stress about what to pack in your child’s lunchbox, put down the hot cheetos, and let your child enjoy a beautiful salad bar and freshly cooked meal!

A first grade student enjoys a chicken sandwich made with meat from Mary’s Chicken in San Diego.

Donald and Shirley Hooper receive the Julian Backcountry Collaborative April Partner of the Month Award.

Thank you San Diego Master Gardeners!

Posted on May 9, 2018 by kidsingardens

Last semester Julian Elementary was thrilled to receive a $500 grant to build a pioneer history raised bed in conjunction with the 5th grade teacher, Mrs. McFedries, as part of her social studies curriculum. We used the money to buy heirloom seeds, wood, soil and paints. Our garden teachers Kat and Emily did an awesome job overseeing all of the steps with Mrs. McFedries.

We chose to take out a raised bed that we inherited ten years ago and was falling apart.

Students cut and painted the new boards. We decided to make this bed not only wider, but also twice as deep.

Tom, the head of our school maintenance staff, generously helped the students build the bed.

Meanwhile, students propagated their seeds from “Seed Savers Exchange” on every available flat space in the classroom and later in the garden. Emily had researched and purchased historic varieties of beans, corn, squash, okra, cucumber and herbs.

It took a lot of soil to fill this beauty! Small transplants were then placed in the new bed and covered in agrobon to protect the baby plants.

Finished product! (We only need to add some length to the current irrigation.) The fifth graders “paid it forward” by planting herbs and vegetables for next year’s class, but since the junior high is adjacent to the elementary, they can also come back early next school year to enjoy the harvest too! The smaller letters on the bed read “Thank you SD Master Gardeners!”

“California Thursdays” lunch launch

Posted on March 29, 2016 by kidsingardens

On March 17th, our district participated in a statewide launch of California Thursdays, a program promoted by the Center for Ecoliteracy. The idea is simple: districts sign on to serve a lunch every Thursday sourced only with California food.

To get ready for the big celebration, I worked with after school students for two months to create educational signage and decorations.

Strawberries were planned for the menu, so I made them the “harvest of the month” and created strawberry lessons. We examined strawberry plants, talked about “runners” or stolons, searched for plants in the garden with “strawberry facts,” whipped up strawberry smoothies and made little posters that later decorated the lunch area wall.

One day before the event, I taught two flower arranging classes after school to make the lunch table centerpieces. I found the plastic pots at a dollar store, and we made the entire arrangements with only plants and flowers found in the school garden. They turned out beautifully!

Picking flowers…..

…and arranging them!

On the morning of our launch, the Garden Ambassadors came to school early to help me hang signs and posters.

At 11:00 our special guests arrived—the farmers and ranchers who provided the food for lunch, representatives from our caterer Jeremy’s on the Campus, Jan Stone from the Center for Ecoliteracy and partners from North County San Diego Health and Human Services. Our Garden Ambassadors greeted each guest, sat with him/her during the assembly and lunch, and provided garden tours.

Our lunch consisted of sliders made with bison meat from a local ranch, salad from Farmer Phil at Sage Mountain Farm, and bread from California Mountain Bakery. At the assembly right before lunch, junior high students showed a slideshow they created about California agriculture. Ken Childs from Star B Ranch, the local bison ranch, spoke to the kids about raising bison and set up a table of bison-related items to see and touch. Chef Jeremy, Farmer Phil, Jan Stone and Health and Human Services Deputy Director Jennifer Bransford-Koons also spoke about good, local food and healthy lunch!

Then we all ate lunch! A wonderful day, and an awesome concept—our district is proud to be a part of the state’s California Thursday effort! (And thank you to Susi Jones for making this whole event happen—her vision always inspires!)

Drink a rainbow

Posted on January 27, 2016 by kidsingardens

An effective phrase for teaching nutrition to children is “eat a rainbow!” The simple idea is that eating fruits and veggies of all different colors builds a healthy diet. We made this a theme on Food Day 2015, and I want to keep building upon it.

Sage Garden has provided us with their notebook of recipes which includes a different color smoothie for each grade. I pulled all of the different colors and am doing “Drink a rainbow!” workshops for my after school students.

I began by setting up the Sage Garden cooking cart with all of the equipment and ingredients laid out and the recipe written on the whiteboard.

Then I gave each pair of students a stack of laminated fruit and vegetable cards produced by the California Department of Education. The students sorted the fruits and veggies into two piles: orange/yellow and other. We talked about all the orange and yellow examples we found.

Students came up one by one for the various jobs: juicing the oranges, peeling the bananas, pressing the limes, adding the strawberries, measuring out the yogurt.

The next week we did purple smoothies, and this week we will blend up red ones. As you can imagine, it’s a very popular class!

The Great Julian Apple Crunch

Video

Today Julian Elementary and Junior High celebrated National Food Day with 15 workshops on nutrition, cooking, backyard gardening and agriculture. It was amazing—look for upcoming posts with photos and stories.

For now, let me share a video with you. Every year people across the country celebrate good, fresh food with an Apple Crunch event. We did one this year, thanks to Ken and Linda Limon who visited a neighboring orchard whose owners allowed them to harvest for free, picked 400 apples, hand sorted them, packed them in flats of 50 and delivered them to cold storage in the school kitchen. We washed and bagged them by class size. Students wore their red No Excuses shirts to school, Garden Ambassadors held up big leaves, and our principal got on the roof to film the event. The weather was sketchy today but it held just long enough…..five minutes later, downpour! Simply amazing.

Thank you Linda and Ken—you made this happen!

It works, it works, it works!

Posted on September 11, 2015 by kidsingardens

Nutrition/cooking education. Make no mistake: it works.

It’s said all the time but I’m here with hard evidence to prove it: When you grow and cook food with kids at school, in a fun, interactive way, they are more likely to try new foods and want to cook at home.

As mentioned in the last post, we made ratatouille in our garden/kitchen class. I also sent home a letter with the recipe to each family and encouraged the kids to teach their parents the recipe. I said, “If you do make ratatouille at home, please send me a picture.” The very next day I started receiving these:

Once I received the picture, I visited the student’s class with congratulations, a few questions about his/her cooking experience at home, and an invitation to have lunch in the garden that day with a friend. I’m thrilled that at our school “lunch in the garden” is a motivating reward, as it is sometimes hard to think of incentives that aren’t sweets/snacks or little throwaway objects.

None of this is lost on you, dear readers, but allow me to list the levels of goodness here:

-Students have a positive experience with a certain food at school and bring that excitement home.

-Students show off newly acquired skills to parents, and we all know that re-teaching is good learning.

-Families learn new recipes—in this case, one that is vegetarian, seasonal, adaptable and affordable.

-Students are congratulated and rewarded in front of their peers for extending their learning after school.

Many thanks to Wynola Flats for sourcing these delicious vegetables and ordering what I needed. I can’t tell you how exciting it was to stop in yesterday for more ingredients and have Stacy say, “People have been coming in, buying ingredients for ratatouille….”