School Garden News – Seattle, Washington

Auburn High School Hopes Garden is Step in Healthier Direction
by Lauen Vane

The future of the Auburn School District’s school-lunch program is a cropping of spindly sticks protruding from a bumpy plot of grass next to Auburn High School.
With a little luck and some spring sunshine, the sticks will sprout into fruit-bearing trees — the start of a garden designed to bear produce for the district’s school-lunch program.
The garden, roughly an acre, won’t feed an entire school district of more than 14,000 students, but child-nutrition-services director Eric Boutin hopes it can make a difference. As rising food costs and a childhood-obesity crisis pressure school-lunch programs to be both healthful and cost-efficient, Boutin says the garden can connect kids to the whole, healthful foods they need to be eating.
“We need to find a way to feed our kids better,” Boutin said.
His answer: School kitchens will use produce from the garden. Fresh vegetables could appear on the salad bar and dishes like roasted rosemary chicken will make use of fresh herbs.
It may be the only such garden in Washington; a spokesman for the state Office of Superintendent of Public Instruction said no other district grows its own food for school lunches.
With children’s diets a mounting concern, the traditional lunch-menu rotation of chicken nuggets, pizza and tater tots isn’t acceptable anymore, Boutin said.
Boutin has made healthful eating a priority across the district, which serves nearly 11,000 meals a day.
So in April, students from an Auburn High horticulture class planted apple, plum and pear trees. Boutin has plans for an herb garden, vegetables, native plants and flowers.
Students have a direct hand in planting the garden. High-school horticulture students work on it regularly, and Washington Elementary has an after-school program and a planned summer program for kids to help out with the garden.
At Washington, students already choose vegetables from a fresh salad bar.
“They actually eat it,” said Sherry Bloomstrom, the school’s kitchen manager.
One day, when the garden produces vegetables, Boutin envisions they’ll have a place on the salad bar.
He says it’s a misconception that school-cafeteria cooks don’t know how to make nutritious meals. They can cook healthfully — they just aren’t given enough money to spend, he said.
The district has a food budget of $4 million a year; that leaves about $1 for each lunch. Preparing the most healthful meals using fresh, local ingredients would cost more than that, Boutin said.
Experts say school gardens help students learn firsthand about the kinds of foods they should be eating.
Gardens are a powerful context for learning, said Zenobia Barlow, executive director of the Center for Ecoliteracy, a California-based institute that pioneered the Rethinking School Lunch program.
A school garden helps even the youngest children understand the cycles of nature, she said, and children are much more engaged when they take part in the learning.
School gardens, in some capacity, are popular. In California alone, there are thousands, Barlow said.
But, she said, Boutin’s plan to use produce from the school garden in school lunches is less common.

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School Garden News – Murphys, California

Murphys School lets Children Play with Food
by Dana M. Nichols

School gardens are no longer primarily science experiments in which third-graders sprout radish seeds.
Hundreds of school gardens, including the beds of berry vines and onions planted in April at Michelson School in Murphys, also now may change the way students and their parents eat, combat childhood obesity and even give concerned parents leverage in efforts to improve cafeteria food…
The problem is nationwide. According to a Harvard Health Policy Review article published in Fall 2006, children’s intake of fresh fruit and vegetables has been falling for 30 years, and only 2 percent of school-age children now meet basic federal recommendations for a healthy diet. The article said part of the problem is that federal farm subsidies go primarily to grain crops, making those crops and the resulting products, such as bread, cheap when compared with fresh fruit and vegetables.
Schools and a variety of public and private agencies in California are fighting back by introducing gardening on a larger scale to many campuses.

For more on gardens, schools, and kids’ nutrition
California Foundation for Agriculture in the Classroom: http://www.cfaitc.org/
Foothill Collaborative for Sustainability: http://www.foothillsustainability.org/
Life Lab: http://www.lifelab.org/
The Chez Panisse Foundation: http://www.chezpanissefoundation.org/
The Edible Schoolyard: http://www.edibleschoolyard.org/
The California School Garden Network: http://www.csgn.org/

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School Garden News, Los Cerritos, California

School Garden #1

Did you know the Los Cerritos School Garden is an official Monarch Butterfly Waystation? The migration of hundreds of millions of monarch butterflies starts in Canada each fall and they travel all the way down to California and Mexico to spend the winter. Monarch waystations are places that provide the necessary resources for monarch to produce successive generations and sustain their migration. So if I understand this correctly, the monarchs are in Canada in the fall, they fly down to California, have some babies. The babies get the baton, keep flying down to Mexico. They hang out there for the winter, baton, California, baton, back up to Canada, baton…
Anyone, please tell me if I got the gist of this natural wonder – the monarch migration. You can visit Monarch Watchto learn more about the monarchs and how you can create an official monarch waystation in your own backyard! In addition to being good for the environment, the butterfly gardens are incredibly beautiful. Download the waystation application form and on it you will find lists of the milkweeds needed for the larvae, nectar flowers for the adults and the sustainable management practices to keep your monarch habitat healthy and happy!
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School Garden News – Tuscon, Arizona

Kids: It’s Easy Being Green

When Civano Community School second-grade teacher Marisa Bragoni’s students built a model community as a class project, they included a cistern to collect water.
“No one told them to include a cistern,” Bragoni said. “They built it in because they believe it is a way of life. Water cisterns and recycling are innate for them.”
In January, Civano Community School, 10673 E. Mira Lane in the Vail School District, was recognized as the greenest school in the nation. The school received a $50,000 award and was featured on “The Ellen DeGeneres Show.”
Civano students not only practice being green at school and home, but also are spreading the word about the importance of protecting the Earth.
Fourth- and fifth-graders are writing letters, making posters and producing videos to send to other schools in the area, encouraging other students to go green.
Fourth-grader Nick May said their video will be about “recycling, biking to school, using less trash and creating less waste. We like to use containers with screw-on tops, not disposable ones.”
“We compost the fruit we don’t eat and put it in the garden,” said Cliff Bateman, another fourth-grader working on a video about composting.
The school’s organic garden, maintained by the students, is an important part of the school community.
“Because it is organic, we can eat the things in the garden,” said fifth-grader Tess Holmquist.
Fourth- and fifth-graders are stewards of the garden, Bragoni said, and the school curriculum is related to commitment to the environment. “When we study the human body (in second and third grades) the focus will be on health and nutrition. That is where the garden plays a role. And when we study weather, we talk about the importance of harvesting water when living in a desert climate.”
Learning to recycle has the greatest impact at home, teachers say.
“At home, we recycle cans, bottles and paper,” said first-grader Danielle Crain. “We learned to do this at school.”
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School Garden News – Davenport, California

Cooking, gardening program in Davenport serves up green principles

Rachael Ray’s got nothing on Auden Heitzler. Like a Food Network star, the Pacific School fifth-grader chops through an onion with uncanny skill, holding the base of the knife with one palm as she guides the blade with the other.

Her laser focus is understandable, considering she and three classmate sous chefs have less than two hours to prepare the crunchy slaw that will fill the Num Cha Gio Pale spring rolls for the exotic lunch menu she designed. In just 90 minutes, they will serve a Cambodian-inspired meal of Khmer baked chicken or tofu with a short-grain white rice to 100 hungry kids and teachers on top of red-checked table cloths as classical music softly fills the background.

Finished with a sliced mango and lime milk, the scene inside the school’s ocean-view lunch room is reminiscent of a Parisian bistro specializing in fusion food. But then again, most restaurant patrons aren’t encouraged by teachers during lunch to mind their manners, then asked to bus their own trays.

For nearly 25 years, fifth- and sixth-grade students at the Davenport public school have been cooking their own noontime meals through a revolutionary program taught by former Whale City Bakery and Grill owner Stephanie Raugust, now a local caterer who launched the project two decades ago as a parent displeased with unhealthy, unoriginal school food. The school is also ever-mindful of its relatively new culinary mission: Using as many organic, locally produced products as possible, including vegetables and herbs grown in its own garden.

Even before celebrity chefs and reality cooking shows became all the rage, the program has long been part of why half of the school’s enrollment consists of transfer students from nearby districts, including Santa Cruz, Bonny Doon and Pescadero. Other schools in the county have student gardens and vocational courses dealing with food and agriculture, but “Stephanie’s program really draws them in,” said Pacific School’s business manager, Noel Block.

Up to 100 students and adults buy the school lunch every day at $3-$3.50 a pop, though some students qualify for free or reduced-price meals. Although Raugust is charged with overseeing the big operation, Block said the earthy cook “is fully qualified to run a three ring circus” considering her many years as a restaurateur.

While the Food Lab and its partner program, the Life Lab garden project, are designed to foster self-confidence, culinary skills and cultural awareness of other dietary traditions, the school has energized the curriculum with a new commitment to teaching and practicing sustainability. While many other school districts are working toward “greening” their lunch programs, most still buy bulk produce, meat and other lunch staples from large providers.

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School Garden News – Rochester, NY

An Outdoor Classroom Offers Lots of Food for Thought

A garden can do more than grow carrots and tomatoes. It can grow community, and self-reliance, and maybe even plant seeds of lifelong
health. That’s really the reason for Rochester Roots Inc., a nonprofit organization that does a number of “garden-based” educational programs aimed at teaching people how to grow good food (without pesticides or herbicides) and cook it, and how to protect the environment in the process.
This is the third year of a School-Community Garden Project, funded in part by a $270,000 grant from the U.S. Department of Agriculture. That money allowed Rochester Roots to hire some staff, buy a tiller, garden tools, fencing materials, seeds, greenhouse supplies, and a trailer to move materials around…
The program uses only heirloom vegetables, which have been in cultivation for at least 50 years without being hybridized — produce with striking names such as Imperial Star (artichoke), Climbing French (bean), Bull’s Blood (beet), Lunar White (carrot), Imperial Black Beauty (eggplant) and Blue Curled Scotch (kale).
Students and community volunteers, who work the garden in exchange for some produce, do market some of the vegetables during the summer at the South Wedge Farmers Market, “but we’re not trying to cut prices to sell all we have,” McDonald says. “Our main purpose is to show what we’ve done, talk to people about what we do and educate the community on how to grow healthy food.”
But, she says, “we do like the South Wedge Farmers Market theme — ‘the food less traveled.’ It’s grown close by. You can’t get any fresher.”Last year, the combined Community Food Project gardens yielded an amazing 6,344 pounds of produce — about 3¼ tons from 1½ acres of land.
“The children are learning about healthy foods, and how to prepare them,” says Susanne Willis, a retired city teacher who still works part time and volunteers at Clara Barton. “And we have older people who come out and work along with the children in the summer. That’s a real plus for them.”
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School Garden News – Redlands, California

Once a Grove, Always a Grove

A beautification project at Cope Middle School recently offered students a chance to connect with the history of Redlands.
“Students planted the citrus and can see how vital it is to the Redlands economy and quality of life,” said Emily Chase Bueermann, school garden coordinator and liaison between schools and the Kiwanis Club.
Cope students and faculty, along with community partners, planted an orchard and helped build a water garden in mid-March as part of the Kiwanis One Day community service project.
“Place-based education provides the ability for students to connect with what they’re learning and where they live,” Bueermann said.
The school site was an orange grove at one time, Bueermann said.
“It shows the students what had formerly been there,” she said.
The activity stressed a variety of curriculum.
“The connection with the students and orchard creates cross-curricular connections, including math, science, social studies, health and physical education,” Bueermann said.
The orchard will be used as a business model after the fruit is harvested.
“Whatever we have left we’ll bag up and sell at the school or at Gerrard’s Market,” she said. “We want to give the students the full benefit of not only the garden but the real-world business market.”

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