The Field to Fork program is flying by this season. It's hard to believe we're already to the middle of May! The Field to Fork classrooms have been busy planting and tending their gardens. They've also received nutrition, gardening and culinary lessons. Here are some of the highlights.
At the end of March and beginning of April, we built two brand new gardens at Newell and Bain Elementary. These garden builds were a lot of work, but both groups of volunteers were outstanding! We had parents, teachers and administrators help out as well as volunteers from the Charlotte School of Law, Bank of America and Winthrop University. There was even a principal spotted with a shovel!
At the end of March and beginning of April, we built two brand new gardens at Newell and Bain Elementary. These garden builds were a lot of work, but both groups of volunteers were outstanding! We had parents, teachers and administrators help out as well as volunteers from the Charlotte School of Law, Bank of America and Winthrop University. There was even a principal spotted with a shovel!
Volunteers helped dig out the beds. Then compost was added on top to create raised beds. Each school received several beds so other classes can enjoy and learn from the garden too.
All 15 classrooms planted their gardens during the week before spring break. Students learned what plants need to live and how to take care of their pizza plants. Seedlings of basil, oregano, peppers and cherry tomatoes were planted as well as spinach seeds. Students enjoyed getting their hands dirty in the garden and bringing the classroom outside for a bit.
In April, all the classes were visited by nutrition professionals to learn about healthy eating. Students learned about MyPlate and how a healthy pizza fits these nutrition guidelines. The grade levels participated in various activities challenging them to brainstorm different types and colors of fruits and vegetables and how they can incorporate more into their daily eating. A key message emphasized was the importance of eating a variety of colorful produce every day.
Culinary lessons were last, but not least. Fuel Pizza staff members visited each classroom to teach students how dough is made. Students learned about the six key ingredients in pizza dough, including yeast which is a living organism. Classrooms kept their dough overnight to observe how it rose over time. Some classrooms even made predictions as to how high it would rise in a given period of time.
It's been a pretty busy spring so far, but perhaps the most exciting event is yet to come. Starting next week, Field to Fork classrooms each take field trips to local Fuel Pizza restaurants where students will make their own healthy whole wheat pizzas. The best part is that they will bring produce from their garden to top their pizzas. Talk about full circle. This will be a great opportunity to put into practice all the students have learned about healthy eating this spring! Maybe they'll even try a new food they have never tasted before.