Cooking Club Learns Healthy Snack Recipes

This month in cooking club, we focused on making healthy snacks. Previously, I had asked the kids what they wanted to make at the next cooking club. I presented them with a few options, one of my favorites being kale chips. To my surprise, a majority of the kids wanted to make kale chips. Some of the 4th graders at New Hampton remembered when I did a taste test in the beginning of the school and remembered enjoying them. Continue reading

Cross-Age Teaching about Healthy Heart Foods

Two students from 7th grade on the wellness team at St. Joseph Community School decided they wanted to teach a lesson about healthy heart foods in the spirit of Valentine’s Day with pre-schoolers and 1st/2nd graders. They came up with lesson and ideas all on their own and arranged scheduling a time to go into the classrooms. Unfortunately, late starts and snow days prevented us from doing this closer to Valentine’s Day. Continue reading

St. Joe’s Celebrates Catholic Schools Week with Healthy Snacks!

As part of Catholic Schools week, students were asked to think about what it means to treat their body as temple. One way we can take care of ourselves is by putting good food into our body that nourishes and sustains us. On Wellness Tuesday I worked with students from Pre-School all the way up to 8th grade to make a healthy snack with them. Continue reading

Youth Leaders Address the Issues of Poverty, Hunger and Food Insecurity

4-H Food and Fitness members gathered from 9 school districts around NE Iowa for the Regional Youth Leadership Team winter gathering on the Luther College campus this month. These youth and adults from area schools meet quarterly to learn about wellness issues in their communities, identify projects to help their school or community, and network by sharing experiences of their club projects and build ideas for future ones. Continue reading

St. Joe’s Cooking Club Makes Zoodles!

The St. Joe’s Cooking Club had a fantastic time making Zoodles (Zucchini Noodles) using a spiralizer this week. They were particularly impressed with the length of the zoodles, and the shape of the of the core. We made the zoodles even more delicious by adding real parmesan cheese made at the Oneota Food Co-op, grape tomatoes, and garlic. They were a huge hit with the kids! Continue reading

Top 5 Lessons I Have Learned (so far) From Doing School Taste Tests

With Farm to School month in full swing, I have been doing taste tests to highlight local foods at St. Joe’s and the New Hampton public school. I started with doing a taste test of roasted pumpkin seeds using seeds from St. Joe’s school garden. From there I progressed to doing a variety of bell peppers and hummus at the public school. Once I had done my first taste tests at both the school I’m serving at, I decided to get a little more ambitious. One day, I decided it would be a great idea to do a kale chips taste test at the public school for the entire elementary and middle school! Although all of the taste tests I did have gone pretty well, there were some lessons I learned along the way…. Continue reading