BFA Culinary II Class Develops Awareness of Hunger in Vermont

Target 2 – Leadership in a Student Centered Learning Environment. FWSU will foster development of teacher & student leaders who provide innovative opportunities for local and global student-centered learning.

Action Step – Provide multiple avenues for students and staff to lead, advocate, and serve within the school and community.

Indicator of Success – Teachers embrace role of coach, facilitator and co-learner in a student-centered learning environment.

Recently BFA Culinary II students, along with learning more advanced cooking techniques, are also learning about hunger in Vermont.  Statistics on hunger include that 1 out 5 Franklin County children are living in a food insecure home. 7,500 (6%) of Vermont seniors are food insecure and household food insecurity has increased by over 45% since 2000 according to hungerfreevt.org. The students learned about different food programs including the Fairfax Food Shelf, Meals on Wheels, and community-sponsored meals. Class Speakers included Liz Griffin sharing the mission of the Fairfax Food Shelf and Sharon Caruso-Randall providing information on the Meals on Wheels program.

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After hearing from Ms. Caruso-Randall that many of the 22 Franklin County clients are socially isolated, the students baked pumpkin breads and wrote personal notes for these individuals in need.

On a field trip to the Fairfax Food Shelf, the students learned that many clients struggle to prepare healthy and appetizing recipes using the food shelf staples. Mrs. O’Brien and the students developed a service learning project to create mini-cookbooks focusing on the various common issues including finding recipes for diabetic clients and finding appetizing recipes using dry beans and rice (highly nutritious but not as favored by clients).

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With the class’s 3rd Annual “Soups On” sale proceeds, the students raised $112.00 which was split between the Fairfax Food Shelf and Champlain Valley Agency on Aging’s Franklin County Meals on Wheels program.

In a recent thank you note from Liz Griffin, she states, ” While your financial support, the gift of the Thanksgiving meal, and your “cookbook” and visit are all important and certainly helpful to the operation of the food shelf, what is most important is that you are developing an awareness of food and hunger issues not only in our community, but also in our world. And surely, what you have done, and what you have learned will make you citizens who are more engaged in the world. ”

Powerful food for thought!

 

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