Issue #28: Early April

Happy April Break! Read on to hear how Lakeview celebrated the last day before break, and learn about a student art exhibit that could be a great addition to your vacation itinerary.

Career Day at Lakeview Elementary: The Friday before April break was a special day at Lakeview. Ten different guests from the community set up stations in and around the school, and students spent the day touring each station to learn about the different kinds of work done by members of their community. Supported and coordinated by the PLUS Team (People for Lakeview Union School), the list of guest presenters included:

  • Vermont State Police – David Upson
  • Greensboro Fire Department – Dave Brochu, Jr., Devin Burgess and John Moffatt
  • Jasper Hill dairy farmers – Dave Thomas and Brandi Robinson
  • Town of Greensboro Road Foreman- Tom Camarra
  • Craftsbury Outdoor Center athletes – Jen Forbes and Hallie Grossman
  • Ben and Jerry’s food scientist – Luke Garguilo
  • Black Dirt Farm compost and vegetable farmer – Tom Gilbert
  • Family Nurse Practitioner – Jeri Wohlberg
  • Computer Scientist-  Dave Martin
  • Performing Artist – Taryn Noelle

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Art and Environmentalism: On April 7th, a show of student artwork from around the state will be installed at the Burlington International Airport, presenting environmentally themed student artwork in conjunction with Green Up Day.  This show, coordinated by Hazen art teacher James Lockhart, is part of his long-time commitment to integrating nature and environmental education into art curriculum.

One of the pieces of Hazen student work appearing in the Airport show this year.

James not only designs art curriculum that helps students connect to the natural world, he also cultivates opportunities to showcase the environmental messages students convey through their art. A few years ago, Hazen eighth-graders crafted life-sized sculptures of every major fish species in Lake Champlain! This integrated art and science project culminated in a show at the ECHO Center in Burlington. The next year, James and Hazen student artists teamed up with the VT Statehouse curators to produce the first one-school show at the VT Statehouse, this time featuring artwork to raise awareness of the endangered bird species of District 14. Last year, interested in bringing student work and their environmental message to an even bigger audience, James connected with the CEOs of Burlington International Airport, both of whom are on the Green UP VT board, and coordinated a Green Up-themed student art show, this time collaborating with eight other schools as well. The show was so successful that it is not only happening again this year, but is already scheduled for next year,too, and now includes scholarship prizes for student artists. Visit this year’s show at BTV between April 5th and May 31st!

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Issue #27: Late March


Youth Climate Strike: On Friday, March 15, tens of thousands of students in 112 countries around the world left school and marched through their communities to demand decisive and immediate action by governments to confront the climate crisis. Below, three students who were part of the climate march at Hazen Union School share their experience:

“We had a good turnout for our small community. A lot of kids from different social groups participated, our signs were amazing, and the atmosphere was very respectful,” said 11th grade organizer Kai Gilbert. “I’m really proud of everyone who walked out – it can be hard to get behind issues that don’t directly affect you – your fruit isn’t rotting from the inside on your farm, your town isn’t being flooded – but a lot of kids were able to get past their privilege and join in to stand up for something beyond their protected, safe experience.”

Although the youth-organized protest took the form of a school walk-out, teachers were invited, and many chose to join the student protesters. “It felt really good to experience teachers and students behind something together, by choice,” said ninth grader Carter Hill. “It was cool to be involved in something statewide. It hit me that people are doing this all over the state, and the world.”

“It was great for me – an amazing experience,” freshman Gabriel Hill shared. “There were so many social media posts from community members and businesses thanking walk-out participants.” 

Kai described the impact of the event, saying, “The march made people feel more confident to speak about climate change, to be more outspoken and passionate. It opened possibilities about what we can do to improve school and engage in more environmentally sustainable practices. We are now working on flying the world flag as a symbol of Hazen’s dedication to stopping climate change and cutting emissions.  Next year we hope to organize one day per quarter dedicated to climate activities in the community – planting, energy audits, art, presentations, etc. that will educate people about the need for action.”

“Some students didn’t walk out because of disbelief and others had a hard time with missing class at the end of the quarter. But the importance of civil discourse has been emphasized at Hazen by our principal, which is something I really appreciate, and I think this experience was a great example of that.”


Lakeview StoryKeepers Project: Vermont children’s author Natalie Kinsey-Warnock shared her love of history and family stories with Lakeview students through a special program called StoryKeepers in our Schools. In a series of workshops with Natalie, students learned the tools for researching their own family stories and picked a family member to study in depth. At a wonderfully well-attended culminating community presentation, students shared the family stories they had discovered, presented in beautiful scrap-book/portfolio style projects. Natalie spoke about her experience as a writer being inspired by the stories she uncovered in her own family, including the stories sewn into her grandmother’s quilts. Refreshments featuring local ingredients were prepared by students as part of Lakeview’s farm-to-school program through Green Mountain Farm to School.

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Master Chef Junior at Craftsbury: Tina Lyon’s fourth- and fifth-graders have been cooking up math, teamwork, and challenging recipes through a series of Master Chef Junior activities. In connection with CA’s farm-to-school curriculum through Green Mountain Farm to School, these young chefs most recently prepared scrumptious strawberry shortcake. Teams presented the fruits of their labor and their reflections on the collaborative process to a panel of judges.  Impressive results (both culinary and team dynamics) all around!

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Farm-to-School Professional Development Class: For the last session in the farm-to school-series for teachers, the group visited the Vermont Food Venture Center where they toured the facility and learned about its many programs supporting food business entrepreneurs and farmers. They also heard about the opportunity for student groups to work with the Food Venture Center to develop and produce a marketable product. Examples include hot sauce and blackberry syrup produced by students from Montpelier and St. Johnsbury (respectively) using ingredients grown at school.







Issue #26: Early March

Happy Spring!

A quick post to celebrate the signs of spring sprouting up all around OSSU, even on this wild snowy day… 

  • A STEM class at Wolcott is taking on the project of redesigning and expanding their school garden.
  • Students are designing outdoor learning kits at Lakeview to connect curriculum to nature and stewardship.
  • Service week at Hazen will be held the week of May 13-17, connecting students and community hosts through meaningful work projects.
  • Hardwick Elementary is planning for their Sustainability Fair to be held in June with each class presenting a sustainability themed project.
  • Senior Capstone presentations at Craftsbury Academy will be held on Tuesday, April 9th from 6:00-7:30pm. There will be three rooms of presentations with each presentation covering a thirty-minute time slot. All community and school members are welcome to attend.
  • For their culminating class trip, Woodbury 6th graders have chosen to go to a Nature’s Classroom environmental/ecology “camp” for three days for team building and to support their science curriculum. Support their fundraising efforts HERE!

And an appreciation of the outgoing season with some pics of winter celebrations from around the district:

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Issue #25: February

Woodbury Outdoor Learning: The following letter, sent to families at the start of the school year, offers an inspiring example of integrated outdoor learning at Woodbury Elementary. And check out the accompanying slideshow to see this initiative in action! Thanks to 5/6 teacher Mish Boreanaz for sharing!

Dear Families,

Last year, one major goal of mine was to get our class outside more. To offer a change of pace from the classroom and give students experiences to help them increase their understanding of their natural world and local communities. I had been hearing about classes that were implementing various Outdoor Learning programs and so I began one modeled after some that I learned about. This was very successful and will continue this year as well. Some examples of things we did the last two years that we may do again this year: Math (ratios, measurement, data, percentage), Literacy (lots of poetry, journal writing, reading, etc… ), Science (plant and animal ID, forest ecology, physical science, etc…), Gardening, Observation, Games, Art, Physical Education (Snowshoeing, skiing, hiking), and a lot more! This year, we will plan to explore Woodbury Elementary’s property and surrounding land, but also try to go to other places too (Craftsbury Outdoor Center, local farms, etc…)

We will be going outside for our learning every Wednesday afternoon regardless of weather (except in extreme circumstances). Please help make sure that each Wednesday students are prepared with proper gear to be outside all afternoon! This time of year students should have sneakers or shoes for hiking in the woods and that can get dirty and wet, a sweatshirt or light coat, and rain gear on rainy days (raincoat, rain pants if you have them, mud boots if you have them). As the weather gets colder coats, boots, hats, mittens/gloves, etc.. should start coming. Sweatshirts are not enough for a whole afternoon outside in 35 degree weather, as much as they may think otherwise 🙂 Part of Tuesday’s homework each week will be to come prepared.

There are sometimes weeks when we change the day of Outdoor Learning, for example if the weather is particularly terrible on a Wednesday, but looks fine the next day… There are also times when we don’t do Outdoor Learning: on short weeks, on weeks where we have other field trips, during ski season on weeks when we cross country ski at Craftsbury, and weeks where we have Four Winds. I do my best to keep you updated by email or in my class updates on my website.

I’m looking forward to a great year of getting outside! Please let me know if you have any questions or concerns!

Take care,

Mish Boreanaz

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Hazen Wellness Fair: As part of Hazen’s Winter Carnival, a host of wellness-related local businesses and organizations were invited to share their services. The library was full of energy and bodywork practitioners offering various kinds of massage, aroma and sound therapy, yoga, and acupuncture. Other Wellness Fair activities included juggling lessons, creating a snow mandala, taste tests, iron chef competitions, exercising with pre-Olympic athletes, and more!  The sense of community and well-being among staff, students and guests was palpable and amazing!

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Serving up Bulk Milk and Cutting Down on Waste: Lakeview and Hazen are ahead of the curve when it comes to reducing waste through a switch from milk cartons to local bulk milk. On a recent tour organized by Central Vermont Solid Waste Management District, a group of professionals interested in learning more about implementing bulk milk in schools visited both Lakeview Elementary and Hazen Union. At each school they heard from the school nutrition manager about benefits and considerations involved in serving bulk milk. Thank you to Jeff Roy and Patti Foster for hosting and answering questions! And thank you to John Jose and the folks at CVSWMD for convening this opportunity to share and learn.


Issue #24: Late January 2019

Craftsbury Woodlot Curriculum Collaboration:

“We currently have an exciting collaboration between the 4th and 5th grade class, Sterling College, and the newly formed Woodlot Committee. John Zaber’s curriculum development class spent a fall afternoon with Craftsbury students in the woodlot to test some instructional ideas. Following the experience, the students developed a woodlot curriculum around 4 themes, the large pine tree, the white pine plantation, the wetland, and the lean to. On 12-5-18, Sterling students presented the finished curriculum to school staff and members of the Woodlot Committee. Tina Lyon hopes to teach many of the lessons in the curriculum to students during the second semester.” -submitted by Craftsbury School


Hazen Artisan and Entrepreneurship Academy Update:

The development of a Hazen Artisan and Entrepreneurship Academy received significant funding through a Northern Borders Regional Commission grant awarded this summer. Since then, planning has been underway led by the core planning team made up of stakeholders from the Center for an Agricultural Economy, WonderArts and Hazen Union High School. Before the new year, the team facilitated small group dialogue with over 300 Hazen students to gather input on the development of the program. This feedback informed the development of five new courses integrated within the academy with a focus on entrepreneurship and artisan trades. Check out Hazen’s 2019-20 Program of Study to read more! Also exciting is a new Academy Coordinator position made possible through the grant.  The job description and request for applications has just been released on SchoolSpring. Here’s a teaser:
Hazen Union Middle/High School seeks a full-time program coordinator to join the work-based learning team as a lead collaborator in the development and implementation of a new Artisan and Entrepreneurship Academy within the school. This program is part of Hazen’s deepening commitment to connecting students to relevant and experiential community-based learning. This is an exciting opportunity to shape and integrate innovative new educational programming, building alignment between educational goals, student interests, and employer needs. (See the full job description HERE on SchoolSpring.)

Farm to School Professional Development:

On a recent professional development afternoon, this year’s cohort in the Farm to School Curriculum Integration course gathered at Lakeview School to practice cooking activities that can be done in the classroom and connected to curriculum. Local sheep farmer, orchardist, and cheesemaker, Maria Schumann, was a special guest presenter who led the class in making naturally infused salves, cheese and fire cider! The group also prepared an Asian cabbage salad from the VT Harvest of the Month recipe guide, and used purple cabbage to do a science experiment testing the pH of various substances. Thank you to Maria for sharing her skills and knowledge, to Jeff Roy for sharing access to the Lakeview kitchen, and to this group of teachers for being committed to new and tasty ways of engaging kids in the classroom!

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Lakeview Elementary Harvest of the Month Cooking and Taste Testing with Green Mountain Farm To School:

Each month, Lakeview students work with their GMFTS Americorps Farm to School Coordinator to cook up a Harvest of the Month recipe using local ingredients and then taste test it with their peers and teachers. A recent batch of butternut squash mac and cheese was a huge hit. One very impressed adult commented, “I’ve never liked butternut squash, but I had to have seconds of this mac ‘n cheese!”

Issue #23: Early January

HES Farm to School Case Study: Hardwick Elementary is one of five Vermont schools featured in a farm to school case study project just released by the VT Farm to School Network in partnership with VT FEED and UVM Extension. These studies were produced in order to represent and share examples of the many ways Vermont schools are successfully embracing Farm to School integration. Go to the case study website and scroll down to the third study to find HES’s story! (The pictures below are just a snapshot of the first few pages. Click the website link to see the full study!)



OSSU schools are a huge source of support for the Hardwick Area Food Pantry! This holiday season alone, students organized food drives and fundraisers totaling over 1000 pounds of food and $676 dollars in donations. But that’s not all. Student engagement with the pantry over the last year has included gleaning and processing local veggies, a community bread baking challenge, classroom and career cafe presentations with the pantry director, and student volunteers working on data entry, client intake, and stocking. Teachers or students who are interested in connecting with the pantry about possible collaborations or volunteer opportunities are welcome to reach out to director Laura Wilkinson:


HES Student Council: A group of fifth grade students has been working to form a student council at HES. Their mission states: “Student Council will provide opportunities to have student voices heard. We will work to help students know that they matter and feel like they belong. We want to make our school feel welcoming and safe for everyone, a school where all people are respected.” At a recent community meeting, the group gave a presentation to share this mission and introduce their first project, a student survey to gather information about what is important to the students at Hardwick Elementary. The council plans to use the survey to determine what issues to work on. Inspiring to see these young people taking on leadership that prioritizes listening!img_2602


Career Cafe: Hazen’s weekly “Career Cafe” guest speaker series has continued to create space for students and community members to connect and learn. Over the last few months, students have played an increasing role in shaping the program. At a Career Cafe Student Feedback Forum, many ideas were hatched to add value and increase engagement for students, including new suggestions for guest presenters, a communications plan to reach students more effectively, and leadership roles identified for students within the Career Cafe program. As a result, there are now two student members on the Career Cafe Planning Committee, monthly posters and in-person announcements to classrooms are raising awareness, and several student-identified speakers are on the calendar, including local Representative Chip Troiano and Hazen student entrepreneurs who currently run their own businesses.

Other recent guests include motivational speaker and magician Steve Taubman, Hardwick Area Food Pantry Director Laura Wilkinson, and upcoming presenters include Craftsbury Outdoor Center rowing coach Steve Whelpley, Creek Road Auto owner Joel Hodgdon, and Lynn Delaricheliere from the Hardwick Village Restaurant.

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Upcoming opportunities!

Do you know of students who would like to attend? Support is available! Please reach out to for more information.


Issue #22: December 2018

Warm wishes to all of you heading into the new year! May we continue to see each other more clearly, practice gratitude and find joy in working together. Here are a few more OSSU stories of place-based, community-connected education to share out as 2018 comes to a close. 


Thinking Globally, Walking Locally:  Submitted by seventh graders, Jocelyn Franks and Cassandra Royer.

Hazen’s 7th grade class has been working together to fundraise for a non-profit organization called Water For South Sudan founded by Salva Dut.  Our class read a wonderful book called A Long Walk to Water by Linda Sue Park.  This book tells about Salva’s life before he founded his organization, and it really moved us to take action.  As a boy, Salva walked thousands of miles to escape the 2nd Sudanese Civil War and is now helping to bring fresh, clean water to those in Sudan who don’t have it by drilling water wells. 

This year, our class is participating in the Iron Giraffe Challenge, a challenge to raise $1,000 or more to have a chance at winning a visit from Salva Dut himself! The money that we fundraise will go toward drilling new water wells. Everyone has been so generous, and it has made it possible for us to exceed our highest goal of fundraising over $5,000 (partial well sponsorship) and all of us are still going strong with everyone’s helping hands. On November 20th, our entire 7th grade class, teachers, and our principal walked 10 miles from Hazen to Caspian Lake to bring awareness to our fundraising and what residents of Sudan have to endure just to obtain water.

We couldn’t have gotten as far as we have without our community’s help! After we finished our walk, we were rewarded with a special lunch, an appreciation ceremony, and a visit from two of the “Lost Boys”, Peter Keny and Garang Mabag. We are all very thankful that we have the chance to participate in these amazing opportunities and we hope to continue helping others! If anyone is interested in donating, our website is as follows:  We hope that what we did will inspire others to take action and help those in need!

For a VIDEO of Principal Perrigo’s speech at the end of the walk, click HERE.


Trailblazing Tuesdays! Hardwick Elementary School is mostly surrounded by parking lots and streets and downtown buildings, but that doesn’t stop students and teachers from getting out in the woods as much as possible. Second grade is one of the many classes doing ECO programming (Educating Children Outdoors) with training and coaching from the North Branch Nature Center. On a recent Tuesday, the second graders geared up for their weekly Trailblazing Tuesday learning journey to the Hardwick Trails, a ten minute walk from school. At the edge of the woods, a story was shared to introduce the concept of hunting as something humans can do by having the endurance to keep tracking a faster animal until it tires. Students then practiced finding animal tracks in the snow, tracking their teachers, and collecting ‘dead and down’ wood of the right size for fire-building. Before walking back to school, the forest activities closed with a circle and song of gratitude. How wonderful to see these young people soaking up learning from nature and being given this opportunity to develop a relationship with their natural environment on a weekly basis as part of school curriculum!


Giving Season: Hardwick Area Food Pantry Director, Laura Wilkinson, and her service dog, David Bowie, visited the class formerly known as Greenhouse Summer Learning Camp (now known as Connections) to accept handmade pumpkin dog treats cooked up by the students as a donation for the pets of pantry clients.


Issue #21: Late November 2018

Thank you all for such a great response to the request for feedback! Congratulations to raffle winners Doug Safford, Maria Johnson and Rinky Black!

Student-Run Wreath Business: Hazen Students in the Service Learning in Math and Science (SLIMS) class, are learning about craftsmanship and entrepreneurship by running their own wreath-making business this season. Students have harvested brush, crafted decorations, managed orders and deliveries, and met with a guest expert to learn about marketing. This is now officially the best smelling classroom in the school! For more information or to place an order, please click HERE.



News from Woodbury Elementary: (contributed by Amy Masse and Mish Boreanaz)

  • Community Harvest Lunch: “We had a well attended Harvest Lunch this year. Vegetables including potatoes, squash, carrots and garlic were harvested from our local vegetable gardens which staff and teachers put great effort into. Students and staff help prepare the food and serve. We are also thankful for the community volunteers that come work with us to make this day such a success. We are so thankful for the gardening experience that supplies us with such good food.”
  • Compost Design Challenge: “At Woodbury Elementary, the 5/6 students are in charge of monitoring the compost and trash at lunchtime. I thought that things were running pretty smoothly, but students began sharing with me that the design of the system made it difficult to do their job well. As a group, we decided that it was time to redesign the waste station using the Engineering Design Process. We identified the large problem: Our cafeteria waste station doesn’t work well. Then students identified all the smaller problems they wanted to tackle as well as other things to consider and limitations in the new design. Students got into small groups to create new designs. First, they worked to research other waste stations in schools. They got information online and from John Jose from Central Vermont Solid Waste Management, who came in multiple times to provide support. Second, they addressed all the problems that were identified. Third, they drew a design for their new waste station. And lastly, they came up with a way to share it with others. We had John come back and invited a few other staff from the school to come listen to groups present their ideas. We spent some time discussing the presentations and taking suggestions and ideas from the audience. We are now at a point where we have a few questions to answer, so before the holiday break we plan to have Larry help us build a rough prototype to test out and answer some of those questions. Then we can build a more permanent system!”



Greenhouse Summer Learning Camp lives on into the winter! In contrast to the wintery landscape outside on a recent Friday at Hazen, one classroom buzzed with  summer energy where the students from the Greenhouse Summer Learning Camp were gathered for one of their monthly reunions. (This group includes students from OSSU elementary schools who had such a successful experience together last summer that the school system has made it possible for them to continue to learn together periodically throughout the year.) Between now and winter break, projects include learning about different winter holidays, preparing related food, and challenging themselves to give or do an act of kindness everyday. Potatoes from the summer garden will be used to make latkes and enjoyed with applesauce that they will also prepare. Homemade dog treats will be donated to the Food Pantry for clients who have pets. Below, the kids sing a song (in English and French!) about making a pizza.



Farm to School teachers take a field trip: During OSSU’s second PD Academy day of the year, the Farm to School class of 14 teachers went on an adventure to experience the activities and curricular connections that are possible on a farm field trip. Sterling College provided a great location for exploring a variety of farming components and practices, including bee-keeping, heritage seed-saving, composting, fiber arts, greenhouse growing, soil management, crop planning, and a variety of livestock including sheep, hogs, and cattle! Sterling Farm faculty led an interactive tour and shared their wisdom on farming as a rich educational context.


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Issue #20: Early November 2018

Happy 1st Birthday, Blog!

Celebrating OSSU through this blog has been an amazing experience over the past year. Thank you for reading, for contributing and for doing so much celebration-worthy work! I know that the stories and pictures in this blog are only the tip of the iceberg and I hope to learn and share even more in year two.

On that note, here is what the blog wants for its birthday: to hear from you!  

** Send feedback about the blog (of any kind!) to and be entered in the birthday raffle for a chance to win one of three awesome or yummy prizes! **

Here are a few feedback prompts to consider: What do you think of the blog? Has it been valuable to you in some way? Do you have suggestions for what should be included? Was there a particular story that you enjoyed or have questions about?

November 30th will be the last day to enter the drawing.

And here is some year-in-review inspiration 🙂

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Issue #19: Late October

‘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.”

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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!IMG_20181022_190212

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.