Latta HS , Ada OK
Pursue a deeper knowledge in the production of locally sourced produce and how to prepare the produce in the Skagit Valley of northwest Washington State to cultivate student interest and equip students to produce and prepare sustainable food.
Attending King Arthur's French Pastry Baking class challenged me immensely. My comfort level and abilities were stretched, but so much knowledge was gained and fun was had because of that! We also had the amazing opportunity to forage for mushrooms with a chef, visit with local farmers, cheese makers, and grain millers. Looking back on our fellowship, I gained such an appreciation of food science, both in production and in preparation, and how that contributes to the best product.
I most definitely see myself slowing down and being more intentional on the details, when planning and instructing, in order to really ensure students' understanding instead of skimming over subject matter to stay within the scheduled time frame. I also have a deeper appreciation of the knowledge experts have of their craft. I learned invaluable knowledge from those craftsmen during our fellowship. I want to expose my students to as many craftsmen as possible to stiulate their thinking.
The hours spent planning our fellowship resulted in very little unplanned experiences. However, an unexpected outcome for me was how my fundamental knowledge of baking concepts was challenged. For example: weighing ingredients is more precise than measuring them, the speed of the mixture can alter the product depending on the fat and/or protein in the mixer, active yeast is dried with heat whereas instant yeast is freeze dried, & visible cues to doneness are more valuable than a thermometer.
My culinary students will acquire a more industry accepted skill set because of those skills I learned. My nutrition students will have hands-on experience of growing food and learning the importance of soil health. Both culinary and nutrition students will experience the excitement of creating dishes with food their very own hands helped produce. Exposing them to the beauty and creativity of eating with your own healthy food could result in lifestyle changes for my students.
My teammate and I plan to use 20+ acres on school grounds for our students to tend, grow, and produce fruits, vegetables, and grains. My students will study the nutritional benefits of the produce and also plan and create dishes using the produce. Once students experience the joys eating food they have investment in, I have no doubt they will be ready to teach and share with others. I also plan to introduce a French Pastry unit into my baking unit. I have no doubt students will be excite
I highly anticipate students challenging their families' food choices after experiencing fresh, healthy grown produce. We also plan to expand our school garden to a community garden to give encouragement to those families that do not have access to garden space. The proverb about teaching a man to fish exceeds the benefits of giving him a fish is embodied in our fellowship. Teaching students and their families how to produce and prepare healthy food can help them for a lifetime.
