Tag Archives: Julian

Hand lettering and illustration

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When I attended the (amazing!) Edible Schoolyard Academy at Martin Luther King Middle School in Berkeley, I learned that their program highly valued hand illustration.  For example, their staff embellishes all of their recipes with simple drawings.  We even had a lesson on how to do this ourselves!  Their garden is full of hand lettering and whimsical drawings.  This year we are so lucky that our FoodCorps service member comes to us with these skills in spades.

Read the captions below to appreciate just a few of the creations Mati has dreamt up!

This was the first thing Mati created for the garden for our bulletain board, possible t-shirt, etc. A first of her many gifts to grace the garden.
She created these pencil drawings for a lesson. A lesson! I now want to make these into a set of postcards.
Because we are creating a line of merchandise, Mati made us a custom stamp for a tag.
Hand drawn and colored images to categorize the Go, Grow, Glow and Whoa! foods.
I’ll be featuring this lesson later, but for now, check out these darling little illustrations.
She drew these Day of the Dead mask templates–students colored them!
Stay tuned for this design on garden merch. Isn’t it wonderful?

Guest teacher keeps students all abuzz

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Before the holidays, we were delighted to welcome a guest teacher to our garden class. Andrea Supergan is a master beekeeper, veteran teacher, Julian local and our volunteer of the semester. Andrea joined every class, over two weeks (!) to teach action-packed lessons on the importance of bees. Mati compiled this amazing list of of activities students enjoyed:

-Pirate’s Booty in a clear jar with wrapped candy at the bottom. Much like a bee, the student were covered in cheese powder (pollen) in a effort to locate the candy (nectar).

-Blind taste test of honey from both Julian and NYC. Students voted for the best flavor and then the origins were revealed.

-Food coloring in water in clear plastic egg trays. Students used plastic pipettes to move liquid from one cell to the next. This was used to represent the work that a bee does to harvest and move nectar.

-Students used microscopes to see slides of antenna, legs and a section of wing. 

-Beekeeper suits and bee box tools for the students to try on and pose for a photo in.

-Boards shaped like a honey comb with bees placed on top. Each bee had a paper clip attached. Students could then move a magnet on the underside of the board and make the bee dance. This represented the bees giving directions to the location of nectar sources by way of body movements.

-Plastic bee models that could be taken apart and put back together.

-Cardstock beehive boxes that were folded three dimensionally. Each box had a cute felted queen bee and three puffy worker bee stickers to place on the outside. Each student took one home and was deemed an honorary beekeeper.

Just amazing! You can find Andrea’s line of local bee products at Manzanita Supply in Santa Ysabel. You can also follow her work on Instagram #thebohemianbeellc We are so glad to partner with you Andrea!

We’re back!

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Welcome back!

Although this blog has continued to receive a lot of traffic, I have not posted anything new in a loooooong time.  Part of this was due to the fact that we had already documented/recorded/archived nearly all of “the good things that happen in school gardens” and we were happily just continuing the ongoing work.  The second reason: Covid.  As with everything, activity in the garden slowed to a trickle.

But now we’re back, dreaming big dreams about the next 10 years.  Mati and I (you’ll meet Mati soon) are reflecting on the last 12 years of garden and nutrition education at Julian Elementary and writing a 10 year sustainability plan that will carry us into the future.  A small part of that plan is to report on what we’re doing now, and you’ll hear all about that in future posts.  

But first I must back up and introduce Sammi, our amazing FoodCorps service member who finished two (2!) years of service at the end of the last school year. If you look back on older posts, you’ll learn more about our AMAZING partnership with FoodCorps.  We were blessed to have Sammi in this position.  I wrote this about her once:

Sammi has a warm, engaging, upbeat, kind personality that makes her a great colleague and a well-liked garden teacher.  In fact, she is a born teacher!  She is a problem-solver, quick to jump in to help and brainstorm when an issue arises.  She also has a huge heart for children and families which she puts into her work.  In simple terms, she cares for people well.   She has a positive and important presence on our campus, leading good activities and promoting good choices in the cafeteria. 

Thank you Sammi for two years of service to our district and the children of Julian!!

Portraits in school lunch

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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

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

On October 25th, Julian Elementary and Junior High celebrated their 6th annual 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!

In praise of volunteers

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This morning I scrolled back through the blog in search of pictures for a project.  Remembering all of the things we have accomplished over the last ten years is overwhelming and encouraging. NONE of it would have happened without the generous help of volunteers.

This year I am working on building up our group of core volunteers, and we have had some amazing people step up.  Danielle is a mother of four children in our district and a recent addition to our school board.  She checked in with me at one of our new “Watering, Weeding, and Working Wednesdays.”  I was showing her some of the deferred maintenance projects, and she lit up at the mention of our cedar legacy table.  If you don’t know the background of our AMAZING table, please click here.  It’s one of our best stories.

The Legacy Table:  A Little Tale of Reinvesting, Rebuilding and Reinvesting

The table was in need of a little TLC.  It has been a long time since we have cleaned it and treated it with rosewood oil.  Danielle, along with all of her kids, brought out a sander and tools, and they restored it beautifully!  She said teachers were coming out to thank her for her work on it, and when I profusely thanked her, she said she was happy to do it because her family loves our school so much.  And we love them.  ALL THE GOOD THINGS THAT HAPPEN IN SCHOOL GARDENS!

A Fresh Grant from the CA Department of Education

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At the end of the school year in May, we learned that we had received a California-grown Fresh School Meals grant from the California Department of Education. (Susi and I had worked on this many months before.)  This grant allows us to start or grow many healthy eating initiatives on campus.  Here are a few that we’ve created in the first few weeks of school.

Every month we host a Walk to School event.  This year we are combining it with taste tests to promote breakfast and Harvest of the Month.  Here we are at the starting point in town to hand out whole wheat muffins made with apples picked from our school garden.  (A mom reached out to me the next day and asked for the recipe because her kids had raved about the sample!  Success!)

Mr. Copelands serves up muffins with flair!

Carmen, our bilingual resource coordinator, is working with her parenting group to teach classes incorporating Harvest of the Month as well as replicating cafeteria recipes provided by Jeremy’s on the Campus to help promote school lunch.  These parents have a blast cooking and learning together, and they are producing spectacular dishes!  See the apple recipes below!

Finally, at Back to School night Chef Donald provided taste tests of our school lunches as to help educate parents about the fresh and healthy food we offer in our cafeteria!  We will have many more projects and equipment acquisitions in the coming months with this grant—stay tuned for more delicious stories.

 

Introducing…. our new FoodCorps service member!

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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

 

First week of school (already?)

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Welcome back!  School is officially back in session here at Julian Elementary, and we are looking forward to our best year yet in the school garden.  (Thanks once again to the Sage Garden Project for funding!  You folks are the very best!)

A few cool developments over the summer:

Our pioneer bed is exploding with veggies!

Emily finished up the signage for the native plant trail!

Emily also found an amazing volunteer to build a heavy-duty trellis for our grapes, creating a shady, whimsical tunnel for kids to walk through between the lunch tables and the playground.

In closing, I’d like to revisit the original objective was for this blog: to make a case for school gardens from every possible angle.  Here’s yet another compelling reason for a school garden:

On the first day of school we have an orientation for parents new to the school.  All of our administrators and program directors warmly welcome new families as we explain all of the resources we offer.  I had a few minutes to talk about our garden, and at the end of the meeting, I invited parents to go out for a short tour.

As I was walking around with one of the new families, the mom told me that they had seen the garden on their first visit to the school months ago.  They were won over by many things at our wonderful district but “it was seeing the school garden that finally convinced us that this was the place we wanted our kids to go to school.”

Not your parents’ school lunch

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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.