There are four days left to register for the Northeast Farm to Preschool Forum in Dublin, NH!
Discover new strategies for bringing joy and wonder to early childhood through food and farm education! Attend workshops, network, take a field trip and discuss the exciting intersection where seed to table meets preschool.
Field trips will be hands-on and activity-based and are designed to provide you with ideas for bringing farm and food-based education to your students!
Cost: $20/person, includes lunch. A limited number of scholarships are available. Registration will close at the end of the day on September 30!
More info, workshop descriptions & schedule:
Farm-Based Education Network
Farm Fresh RI
Happy Valley School
MA Farm to School Project
NH Department of Education
NH Farm to School
Northeast Steering Committee of the National Farm to School Network
Otter Brook Farm
University of Maine Cooperative Extension
USDA Food & Nutrition Service
Vermont Food Education Every Day (VT FEED)
The symposium will feature a remarkable group of educators, students, and community leaders who are working to create an institutional framework for sustaining food education in several regions of our country and Canada. Read the rest of this entry »
Here is a wonderful resource compilation of the best of The New York Times related to food (http://learning.blogs.nytimes.com/2011/11/23/all-about-food/) – compliments of the FBEA.
They note: “Food is a wide-ranging topic, and we’ve assembled here resources along the wide spectrum, in four categories: nutrition, hunger and food insecurity, preparation and culture, and, finally, fun with food.” It includes lesson plans and other materials published on The Learning Network, along with related Times articles and multimedia.
It starts with a collection of all the Student Opinion questions we’ve asked about food over the years. Enjoy this amazing resource!
Here is a great blog post from Cynthia Belliveau, Dean of University of Vermont Continuing Education and professor in UVM’s Department of Nutrition and Food Science, about her Dewey-ian approach to using food preparation and communal eating as a means to learn about our troubled food system, the environment, economics and society.