First grade students are learning how easy it is to have fresh, in-season food for snacks. (Old Trail School) First grade teacher Alice Goumas attended the Edible Schoolyard Conference in Berkley, California last summer. As a result of this conference she is making positive changes in her classroom. Part of the class’sh health curriculum is teaching students to establish and maintain life-long healthy eating and physical activity habits. The class is using their snack time to promote and mentor healthy eating habits through nutritional education.
In October, students became competent with holding an apple and cutting it in slices. They were introduced to cooking when they made an apple crisp and used a larger knife when they made pumpkin butter. In November, students learned about pumpkins and made pumpkin and apple butter, pumpkin soup and pumpkin muffins.
In December, students have decided that they would like to bring in carrots. Carrots are a vegetable that could still be in the ground at this time of the year in Ohio. Students will be learning several new kitchen skills while they learn about carrots. They will learn to grate, dice and slice and will make carrot juice.
On December 12 carrot soup is on the School’s lunch menu and the first grade students will be preparing and serving it during all of the lunch periods.