On Friday, students gathered in McCullough for the Spring 2017 Student Activities Fair. Pictured are NOM board member Chelsea Colby ‘17.5 and Caroline Wolfe ’19.
Prospective volunteers tasted kale chips! We shared with the interested students about our October taste test at Mary Hogan and how much the students loved the kale chips. Even many of the college students had never tried kale or never tried it in this form!
Stop being so empathetic seems counterintuitive. Yet, empathy can become an overwhelming emotion that allows for laser focus on an individual rather than the entire issue. Therefore, it is suggested that instead of just empathy “consider the cold hard facts along with compassion or what Buddhists call, ‘loving kindness.’ These emotions are less intensely focused, so they can be more widely and thoughtfully applied.”
To combat the empathy block one professor required students “to visit and learn about the mentees’ schools, homes, and neighborhoods and to dig up statistics about the scope of a broader societal issue affecting the child”.
As we work with community partners through we strive, and will continue to work towards improvements, to educate volunteers to better understand the issues of hunger and food insecurity in Addison County so we can more holistically engage in food education.
Have suggested readings, podcasts, videos or something you think we really need to know about food in Addison County? Send it to email@example.com.
In January the Vermont Harvest of the Month was parsnips!
“Parsnips are a member of the carrot family, which comes as no surprise when you look at the resemblance in size and shape. Our northern climate in Vermont is great for producing parsnips! Here, they can grow to the size of large carrots and are enjoyed for their nutty, slightly sweet and spicy flavor.” To learn more about parsnips check out the Vermont Harvest of the Month website: http://www.vermontharvestofthemonth.org/january–parsnips.html
What parsnip recipes did you try this month?
During the month of December, Mary Hogan Elementary School continued hosting its monthly taste tests, this time featuring Vermont’s Harvest of the Month, winter squash. Nutrition Outreach and Mentoring would like to thank Katelyn Jaring, Mary Hogan’s head cook with the Abbey Group, along with the rest of the food service team for their hard work in preparing enough maple butternut squash to serve around 200 samples. During each lunch period NOM volunteers distributed winter squash samples and students recorded their reactions on taste test ballots. The ballots invited students to rate the sweet potatoes: “Like!”, “Sort of…” or “Don’t like”. Overall, 36% of the students responded that they liked the winter squash samples, 32% sort of liked the samples, and 32% did not like the winter squash samples. One student declared they would “definitely try it again”. Other students “really like” the samples, and “love” the samples. Did you know? Winter squash has a water content of 81% and summer squash has a water content of 98%. Visit http://www.vermontharvestofthemonth.org/december–winter-squash.html for more fun facts!
During the month of November, Mary Hogan Elementary School continued hosting its monthly taste tests, this time featuring Vermont’s Harvest of the Month, sweet potatoes. The morning of the taste test Katelyn Jaring, Mary Hogan’s head cook with the Abbey Group, along with the rest of the food service team, and a NOM volunteer prepared enough curried sweet potatoes to serve around 300 samples. During each lunch period NOM volunteers distributed sweet potato samples and students recorded their reactions on taste test ballots. The ballots invited students to rate the sweet potatoes: “Like!”, “Sort of…” or “Don’t like”. This time around there were more mixed reactions to the harvest sample. Some students were confused by the idea of potatoes being served cold and for some the curry seasoning was a new experience. On the whole most students were happy to try a new vegetable or, if they were familiar with sweet potatoes then a new recipe. Overall, 48% of the students responded that they liked the sweet potato samples, 23% sort of liked the samples, and 29% did not like the sweet potato samples. Students comments ranged from an observation that the samples were “spicy and sweet”, to “these are amazing” and “I really like them”! If you are interested in trying more sweet potato recipes check out the Harvest of the Month website for ideas: http://www.vermontharvestofthemonth.org/november–sweet-potatoes.html.
Mary Hogan students really enjoyed the kale taste test! Principal Buzzell reported to us that since the event Mary Hogan hasn’t been able to keep enough kale chips on the salad bar because the kids are eating them up. We are looking forward to continuing our taste tests in 2017!
This year during lunchtime Mary Hogan Elementary School is hosting monthly taste tests featuring Vermont’s Harvest of the Month fruits and vegetables. The taste tests are a collaborative effort between Katelyn Jaring, Mary Hogan’s head cook with the Abbey Group, Bethany Yon with the Vermont Dept of Health, and Middlebury College Nutrition Outreach and Mentoring (NOM). October’s Harvest of the Month vegetable was kale and it was prepared for students as kale chips. The morning of the taste test Katelyn, the food service team, and a NOM volunteer prepared enough kale chips to serve over 300 samples. During each lunch period NOM volunteers distributed kale chip samples and students recorded their reactions on taste test ballots. The ballots invited students to rate the kale chips: “Like!”, “Sort of…” or “Don’t like”. Some students felt these options didn’t capture their feelings about the kale chips. They loved them! 61% of the 5th and 6th graders liked the kale chips, 22% sort of liked the kale chips, and 17% did not like the kale chips. In the 1st and 2nd grade lunch period 65% of students liked the kale chips, 20% sort of liked the kale chips and 15% didn’t like the kale chips. The results from the 3rd and 4th grade lunch period showed that 69% of students liked the kale chips, 19% sort of liked the kale chips, and 12% didn’t like the kale chips. Students comments ranged from suggesting that the kale chips would be even better with a little salt, to wanting seconds and even thirds. Some students couldn’t wait to share their experience and newfound love for kale chips with their parents!
NOM volunteers met with new students and interested volunteers at both the Student Activities and MiddAction Fairs this week! Volunteers chatted with students about the taste testings at Mary Hogan and nutrition lessons at Cornwall over delicious smoothies made by leg power and the awesome smoothie bike. Contact firstname.lastname@example.org for more information or to get involved.
This year NOM volunteered in a multi-age homeroom at the Bridge School teaching lessons on a variety of different local in season vegetables including broccoli, kale, parsnips, cabbage, beets, carrots and mixed greens. The students also helped prepare the vegetables for taste testing!
Check out former NOM president Rachel’s blog from her time abroad! It includes many photographs of delicious food from Peru.
Click here to see more: http://mmmaracuya.blogspot.com/?view=classic
Below is just one excerpt from Rachel’s blog: “Ceviche! Pretty much Peru’s national dish. Fish “cooked” in lime juice with peppers, cilantro and onion. On the side there’s always sweet potato and corn. It’s almost perfect, in my opinion. Healthy, delicious, balanced between spicy (ceviche), sweet (sweet potato) and netural (corn).”