Here’s a leaf you may find on your adventure. This beautiful collection of leaves on the branch of a blackjack oak (Quercus marilandica) shows how the red coloration is revealed as the sugars of the green chlorophyll is absorbed into the tree as it prepares for the cold of winter. Photo courtesy: Larry Stritch
This time of year brings back fond childhood memories. Fall’s increasing chill and leaf-covered ground take me back to elementary school, where nature and the changing seasons served as learning material. A favorite lesson I learned was how to create a book of pressed leaves. Read more »
In McLean, a community tucked inside Fairfax County, not everyone can access the food they need for good health. I interviewed Julie Mendoza about her efforts to connect hungry families in McLean with fresh produce.
Julie knew that Share McLean, a food pantry that serves hungry families in the area, often lacked fresh produce. As she was walking through the McLean community garden one day, she noticed that there was an abundance of fresh fruits and vegetables. She decided she would try to facilitate a relationship between the garden and Share McLean, calling it The Gardeners’ Share of McLean.
Young gardeners at St. Luke’s United Methodist Church grow food for The Gardener’s Share.
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FNCS Under Secretary Kevin Concannon and FNS SERO Regional Administrator Don Arnette meet the Student Wellness Team from North Beach Elementary School, Miami Beach, Fla., during a recent visit to the school. (USDA photo by Debbie Smoot).
North Beach Elementary School in Miami Beach, Florida was recently recognized by USDA’s Food and Nutrition Service as a HealthierUS School Challenge award winner for their outstanding school meal service. While there, we learned about the school’s wellness program which contributes significantly to a healthy learning environment.
“The school wellness activities have helped lead the way in the fight against obesity,” said Michele Rivera, Physical Education/Wellness Coordinator for North Beach Elementary School. “We have countless activities in our school led by students, parents, administrators and community members who share a passion to make our school a healthier place to learn. Students have numerous opportunities, beginning in Pre-K, to learn how to eat healthy and to understand the importance of leading a healthy lifestyle.” Read more »
As a new school year begins, I’m proud to say that the Obama Administration is taking historic steps to make the school day healthier for kids in schools across the country. I’m excited about the changes showing up in cafeterias this school year – more fruits, vegetables and whole grains; low-fat and fat-free milk choices; and fewer salty and fatty foods.
In addition to those changes, the U.S. Department of Agriculture is working with parents, teachers and school cafeteria managers to ensure our kids get the right amount of food. Menus are planned for grades K-5, 6-8 and 9-12 and the meals are “right-sized” so that kids get the appropriate amount of calories and the correct portions of different foods. To further improve menu changes, we’re increasing the focus on reducing the amounts of sodium, saturated fat and trans fats available in those meals. Read more »
Fruit and Veggie Ambassadors sampling fresh fruit and vegetables at a Pawtucket Summer Food Service Program.
Do you know what a Malanga is? What about a Chocolate Pepper? The “Fruit and Vegetable Ambassador ” (F&V Ambassador) students of Slater Jr. High School in Pawtucket, Rhode Island learned about these unusual vegetables and more during their Summer Food Service Program fruit and vegetable taste testing. For the less adventurous vegetable eater, a Malanga is a root vegetable that has a nutlike flavor and when cut open looks similar to a sweet potato. A Chocolate Pepper is a purple Bell Pepper.
The students at this summer food program are nicknamed the “F&V Ambassadors” of their school. Along with this prestigious title, students get cool t-shirts and, most importantly, the responsibility of encouraging fellow students throughout the school year to make healthier decisions at lunchtime. Read more »
Mark Platten (right) with some of the Junior Master Gardeners of Cripple Creek, Colorado
With gas prices on the rise and the trip to the nearest large grocery store clocking in at 50 miles, Mark Platten realized an opportunity much closer to home. Platten, the Colorado State University Extension Director for Teller County, began brainstorming and came up with the idea for a program that would engage young people in gardening, put fresh food on the table, and facilitate community service opportunities in the town of Cripple Creek, Colorado – a small town situated in the Rocky Mountains at an elevation of 9,500. Read more »