‘Women Can Do’ Conference: Hazen Sophomore Olivia Davison writes: “Recently, I got to go to a conference called ‘Women Can Do’, hosted at Vermont Technical College (Randolph Campus). There were many different workshops hosted there, but every girl only got to go to two (from their top 5 list). One of my favorite things that I got to do at this conference was something called the Action Expo. At the action expo, all the girls got to walk around and interact with different people from different professions ranging from pilots, to computer designers, to welders. Two of my favorite things that I learned from the Action Expo was; learning how to put handcuffs on someone else from a Vermont State Police Officer, and I got to learn how to build a computer from computer designers that work at a computer company called Logic. There were many other people there from many other professions, and other people from their professions were teaching the workshops. I would highly recommend that any girl in High School go to this conference, it is a great experience and you get to learn many new things!”
HES Harvest Dinner:
On Thursday night, the Hardwick Elementary School gym (freshly refinished by VT Natural Coatings!) was filled with art and food and 350 community members, gathered to share a delicious, homemade feast. Special guests included farmers, veterans and local representatives. The menu included a beautiful array of dishes homemade by each class, often with ingredients from the school garden or local farmers who have hosted field trips or provided donations. This year’s menu featured:
Fifth Grader Sadie Gann spoke to the assembled crowd and delivered this message in celebration of the harvest:
“Over the years, I have been involved in several food related activities at school. I have helped to take care of the school gardens from planting, to weeding, to harvesting and preparing food.
I have been to Riverside Farm and learned about good farming practices and planting seeds.
I have been to the Laggis Farm, where our class picked and processed over 800 pounds of corn and fed our school many times.
I have helped make many loaves of homemade bread that were donated to the Food Shelf and served at Harvest Dinners.
And what I really like the best, is spending time with adults and friends working hard and having fun indoors and outside.”
CA Food Science: At Craftsbury Academy, science students are exploring chemistry, physics and the scientific method through… pancakes!?! This year, a new food science class taught by Ethan Self is using food as an engaging, relevant and applied lens through which to grapple with science concepts. Last week, groups were cooking up experiments with pancake batter, manipulating experimental variables and creating procedures to hold other variables constant. Hooray for brain food!!
Lakeview Food Team: Over the last few years, Lakeview School has been working with a group of community partners to increase the amount of local calories served in school, engage students in learning experiences connected to where their food comes from, and strengthen school culture through a values-based meals program that brings students and the community together. Recently, this group met to reflect on the work that has been done and consider next steps. With the voices of farmers (one of whom is a student), school leaders, and community support orgs at the table, the conversation centered around weaving community, student leadership and the practice of gratitude more deeply and intentionally into the experiences students have with food at school. Stay tuned for more on where this momentum leads!
This gathering was made possible with help from the VT Farm to School Network, a statewide network providing leadership, coordination and advocacy toward the following goal: By 2025, 75% of Vermont Schools will lead the cultural shift to a values-based food system that engages 75% of our students in integrated food system education; community-based learning; nourishing universal meals; and the experience of self-efficacy; purchasing at least 50% from a socially just and environmentally and financially sustainable regional food system.