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