The Community Dinner–always the highlight of Food Week–was quite a treat this year.
Students opted to shift from what had been our “traditional” menu of veggie chili, salad with homemade dressing, and cornbread to a pasta dinner. They rocked it, and the menu went like this:
Spaghetti with Homemade Veggie Red Sauce (including produce from the MHS school garden!)
A gluten free version of the above (extra thanks for that one guys!) ——————–>
Mixed green salad with shredded beets and carrots dressed with scratch vinaigrette
Fresh shredded Parmesan (Oh, Alberta Co-op how cheesy you made us!)
Homemade kale chips
A dark chocolate candy heart for dessert
As ever, it was a delight to share the kitchen with students. I was, yet again, impressed with their organization and ability to get dinner “on the table” for nearly 100 people on time and without a hitch.
A huge shout out of appreciation to the many wonderful businesses that made donations
Also, a big thanks to Susan MHS for letting me co-coordinate again this year. Keepin’ wind in my sails that food education belongs in high schools.
The pieces are coming together, and this year’s Food Week is proving up to be a bursting with opportunites for MHS staff, students, and communities to bring the community together to think critically about where food comes from and how … Continue reading →
This theme of this year’s Madison High School’s Food Week is “Home Grown: Oregon Food and Agriculture”. Head’s up, the annual Community Dinner–a by donation meal prepared and served by students– is Thursday, March 20th at the MHS cafeteria. Mark your calendars and spread the word!
It is, for the third year in a row, my pleasure to work with Susan Wiencke (MHS’ Sustainable Agriculture Pioneer) as co-coordinator for Madison High School’s Food Week –March 17th-21st.
Back in May, Jamie Oliver (yes, that Jamie with the hair, the accent, the delightfully delvislish grin, and uhh, that inspiring level of commitment to educating and inspiring youth to eat well) caught word of The Curriculum of Cuisine, and Seeds of Cuisine pilot program. It’s safe to say I’ve been wholly flattered, and partially flabbergasted about this recognition since then, and perhaps that’s why it’s taken me so long to share.
Inhale, exhale, swoon–here is the story, Jamie featured TCC and The Seeds of Cuisine on his amazing site, “Jamie Oliver’s Food Revolution, check it out:
Here we are already a couple of weeks into the school year and I have failed to get the great news up about Susan’s, I mean Ms. Wiencke’s new, well-earned roll at Madison High School.
Ms. Susan is now officially the teacher of record for Sustainable Agriculture and Urban Farming. These classes are linked with Clackams Community College, and provide incredible opportunities for participating students relative to earning college credit, experiential learning, and career possibilities.
Big props to Ms. Susan and the many at MHS who helped germinate this CTE-driven model from a seedling to a viable and vivacious learning opportunity for MHS students!
Tasty stuff all around in the Northeast Kingdom. It seems that time has flown in between bites, and my studies with the Vermont’s Table Program here at Sterling College are nearing their close. Since arriving here in late May, I … Continue reading →