FFI Bits – December 2018

Third grade students at Postville elementary learned about why we process and preserve foods during a pickling activity. Students practiced their safe knife skills by cutting bell peppers and baby cucumbers in groups, remembering to “go slow, keep it low.” Once they the cutting was complete, students combined their veggies in a group jar, added brine, and placed them in the fridge. One week later, the pickles were ready! Students unscrewed their jars and discovered the salty sour smells of brine and pickled veggies. We had some thumbs up and thumbs down, but most all students were brave tasters.  Continue reading

Child care providers learn about local

By Staci Hemesath and Teresa Wiemerslage

 

Local food training workshops for child care providers were held on October 2, 9, and 16 at the Kirkwood Corporate Training Center in Hiawatha, IA. Training was led by Teresa Wiemerslage, field specialist with the ISU Extension Local Foods Team and was coordinated by Kelly Hanson with the Association for Education of Youth Children. Continue reading