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Experiential Nutrition Education - chefs in the classroom
MEDIA CONTACTS: Molly Nicholie (828) 236-1282 molly@asapconnections.org
or Charlie Jackson (828) 236-1282, charlie@asapconnections.org.
CHEFS VISIT LOCAL CLASSROOM
New Resource for Area Teachers and Schools
ASHEVILLE, NC (January 29, 2008) – Local students are excited about
a partnership between teachers and chefs to introduce them to healthy
food. Charles Hudson, a chef with Sunburst Trout, organized a hands-on
cooking class for 4th graders at Central Elementary on January 23rd, using
skills he learned at an Appalachian Sustainable Agriculture Project (ASAP)
Growing Minds workshop.
Chef Hudson, along with Chef Becky Gaddis, used what they learned from
ASAP to set up a cooking demonstration with Sheryl Easterling’s
class. They prepared a feast of creamy sweet potato soup, goat cheese
bruschetta, and trout sausage kabobs. Providing positive experiences with
healthy, local food while integrating it into the curriculum is one of
the main objectives of ASAP’s Growing Minds program, part of the
national Farm to School initiative.
Mrs. Easterling is now planning on including cooking as part of her nutrition
lessons. “I was surprised to find that most of the children absolutely
loved the foods prepared, even though they had never eaten it before.” She
commented, “It was all so delicious, but my favorite was the sweet
potato soup.”
Cooking classes like these are one of the four components of ASAP’s
farm to school program, which also includes locally-grown food served
in school cafeterias, school gardens and farm field trips. Program Coordinator
Molly Nicholie organized “Chef Fest,” the initial training
for chefs, and participated in the classroom cooking event. “It
is a myth that children won’t eat healthy food. If they have a connection
to it – saw it growing on a farm, met the farmer who grew it, grew
it themselves, or helped prepare it – they will eat it.”
Chef Hudson has plans for more cooking classes with other schools in
Haywood County. Local farms and chefs, like those from Sunburst Trout,
are taking the time to give back to their communities and help the next
generation gain an appreciation of local agriculture.
Teachers and chefs interested in participating in this program can contact
ASAP at 828-236-1282. For more information on ASAP’s Growing Minds
program, visit www.growing-minds.org
ABOUT THE APPALACHIAN SUSTAINABLE AGRICULTURE PROJECT
ASAP is strengthening the economy and preserving mountain heritage by
creating and expanding a food system that is locally owned and controlled
in Western North Carolina and the Southern Appalachians. The loss of Appalachian
family farms threatens rural heritage, weakens the regional economy, and
prevents development of a sustainable local food system.
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