The Living Schoolyard: Nature, Learning, and Landscape at Oak Grove School

Seeds planted during the 2018-2019 school year at Oak Grove School are bearing fruit as a living schoolyard and a vibrant garden featuring native plants take root on Oak Grove’s campus. Over the past two and a half years, a collaborative process between school staff, parents, students, and administration unfolded, making steady progress in spite of several obstacles. Principal Mary Kaufmann celebrates the project’s success, stating that “the schoolyard has developed into a lovely and welcoming space. Kids love to be outside! The more we have worked on the space, the more time we see classes outdoors.” 

The visioning process for the project began in 2018 as a conversation between then principal Jeri Curry and a group of parents interested in making improvements to the playground. They identified problems including: 

  • A lack of quiet spaces for students in need of a less stimulating recess environment

  • Outdated play structures and not enough swings

  • A lack of shady areas on hot, sunny days 

  • Limited choices for a range of play opportunities across all ages, especially pre-K and older students

Every project needs champions, and there are several champions of Oak Grove’s living schoolyard project. This project weathered a change of administrators, superintendents, and facilities manager, as well as a school district merger and a global pandemic. It’s not been easy, but as the rewards start to emerge, it’s worth it. Some of the champions who helped bring this vision to reality are:

  • Former principal Jeri Curry. Curry began the project in her final year as principal, acknowledged parents' ongoing concerns about the outdated playground, secured start-up funds, formed a committee, and approved the idea to invest in mapping a long-term, broad scope vision by hiring a designer.

  • Current Oak Grove principal Mary Kaufmann. Kaufmann has supported the continued progress on the project’s goals through many transitions and prioritized hiring a school garden coordinator.

  • School garden coordinator Tara Gordon. Gordon led the move of the school garden and is connecting the garden to the classroom through meaningful hands-on learning and curricular connections for all students.

  • Former facilities manager Greg Frost. Frost supported the garden relocation, built outdoor stump seating and other outdoor classroom spaces, and managed many other project logistics.

  • New facilities manager Chad Pacheco. Pacheco continues to support the project as he enters into his new role.

  • Academic support teacher Laura Haskins. Haskins leads the Oak Grove Green Team and has been planting trees with students on the playground for many years.

  • Fifth-grade teacher Karen DiIorio-Bowen. Dilorio-Bowen has been integrating nature-based education into her curriculum for many years and built part of her curriculum around the living schoolyard this year.

  • PTO chair and parent Tara Davis. Davis immediately took a keen interest in the project—standing at the crossroads of parent, neighborhood, and teacher perspectives as a former teacher interested in outdoor education and a neighborhood resident. 

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The project began with visioning, which included surveying students, staff, and parents to get feedback on which playground elements these stakeholders wanted to keep and what new ideas people had that could be expanded on and prioritized. As part of this visioning process, the team brought in Nancy Striniste, a landscape designer with a background in child development, to help create a master plan redesigning the playground and school gardens. Certain elements of the plan have already happened, such as:

  • Relocating the school garden

  • Building a footbridge for creative play

  • Creating a new, wider, curved welcoming pathway at the playground entrance

  • Building cedar stump seating for the outdoor classroom

A highlight has been the move of the garden. Kaufmann says the garden has “grown and flourished thanks to the work of Tara Gordon and the students at Oak Grove.” Kaufmann notes that students take pride in the work they do in the garden. She sees many benefits in students “being able to be a part of something so beautiful that leads to harvesting and enjoying their hard work.” According to garden coordinator Tara Gordon, “The Oak Grove School garden is developing into a special place abundant with a rich array of perennial and native plantings, garden cultivars and annual florals, vegetables, fruits, and even mushrooms.” These plantings are designed to support and encourage outdoor learning, foster connections to nature, and provide opportunities to learn about the local landscape. Gordon sees garden education as an integral part of the school curriculum and community development. Community engagement has been one of the keys to success—during the fall of 2020, a group of “guerilla gardeners” came together and planted more than a hundred spring bulbs donated by various community members and kept the location of the plantings secret from the students for a spring surprise.

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Student involvement is another key component of the project. The school invited all students to participate in the Pennies for the Playground initiative—a program designed to teach the power of the penny. Back in November 2020, tennis ball piggy banks were distributed to all students. As a show of gratitude, students were invited to collect pennies to help support the living playground project. Working with pennies made it accessible for students and families from all economic backgrounds. Collaboratively, the school community has raised $649.34 so far, including $163 raised by a penny challenge organized by Brattleboro Savings and Loan. Students voted recently to spend this money towards another step in the master plan—creating a new digging area won by a landslide. This will be completed over the summer and ready when students return to school.

DiIorio-Bowen’s fifth-grade class has been a key partner in the project this year through participation in the Wild Treasures program, 350 Vermont’s Rewild Vermont project, and a collaboration with Edible Brattleboro to plant additional trees on the campus. Kaufmann says, “The work the fifth graders did this year to learn about the carbon cycle and the environment led to an amazing culminating activity in which plants and trees were added to the playground, bringing more beauty and function to the space.” Karen’s students worked and consulted with Gordon to develop a plant list and placement throughout the school grounds following the master plan. Plantings included a whole array of native perennials, including trees, shrubs, and herbaceous pollinator plants. The project's budget also includes an extensive signage collection with artwork and research by the students displayed throughout the gardens. The fifth-grade planting day culminated with a closing circle around the new sugar maple tree. Students placed handfuls of soil around the tree roots along with special wishes they had written on pieces of paper to place into the hole. Together, everyone recited the Earth Pledge and sang the official state song of Vermont, “These Green Mountains.” 

Jen Tourville's pre-k class has also been involved in lots of garden work this year, setting aside time weekly for planting, harvesting, and cooking together with Gordon. They are also enjoying an infusion of local produce into their snack program thanks to a CSA grant from the Vermont Agency of Agriculture.

All classes took part in the project in one way or another, thanks to Gordon’s ability to engage all classrooms in food preparation with garden produce, foraging education in the neighborhood, and a dedication by all staff to get students out in the gardens and onto the living schoolyard regularly.

This project has relied on the incredible generosity of spirit, time, resources, and skills coming from the community. Many thanks to:

  • Edible Brattleboro for donating fruit trees and a hickory sapling,

  • Bonnyvale Environmental Education Center (BEEC) and local arborist Bob Everingham from All About Trees for donating large cedar stumps for stump seating,

  • numerous neighbors and community members who donated supplies for a mud kitchen playspace for preschool students, bird feeders for classrooms to feed birds throughout the winter, and permission to tap maple trees in the neighborhood,

  • Heritage Maple Farm for supporting the first school sugaring operation by supplying buckets, taps, and other resources,

  • Hamilton Lumber for providing firewood for the wood-fired sugaring operation,

  • and the Food Connects Farm to School team for their continued support throughout the garden move, providing professional development opportunities, and a matching donation to the Pennies for the Playground initiative.

Davis made a point of reaching out to the community via Facebook, Front Porch Forum, and casual conversations with neighbors. She believes in creating connections, “especially as we emerge from the pandemic—connection is vital in bringing joy and meaning not only to Oak Grove students but our community at large. Everyone benefits when we work together for the collective good - in this case, the creation of a vibrant living schoolyard that also happens to lie in the heart of the Oak Grove neighborhood.” 

Looking ahead, there are several next steps in the process for the living schoolyard:

  • The creation of a sensory path around the playground’s perimeter, funded by a grant from RiseVT, This path will build upon the new bridge, incorporating a living tunnel and a balance trail.

  • The construction of an edible mushroom garden along the north side of the building will feature shiitakes and oyster mushrooms. 

  • A digging area, funded by the Pennies for the Playground initiative, some mounds for climbing, and some cob construction structures.

Kaufmann sums up the success of the project, saying, “our school grounds are something we take pride in, and the work of the living schoolyard team, the community, and the students and staff at Oak Grove School have made it a wonderful place to be and to learn!” The living schoolyard project actively seeks support from local businesses and community members who want to be involved. For more information, call Oak Grove School at (802) 254-3740 or email principal Mary Kaufmann at mkaufmann@wsesdvt.org.

Guilford Farm to School Thrives on Community Partnership

What does it take to make a successful Farm to School program? At Guilford Central School (GCS), a big part of the answer is community partners. 

Kindergarteners Jared and Jimmy plant a peach tree near the K/1 outdoor classroom.

Kindergarteners Jared and Jimmy plant a peach tree near the K/1 outdoor classroom.

“The community support that we see at Guilford Central School is amazing. From the dedicated parents on the Leadership Council to parents who donate mulch for our blueberry plants and excavator time to site a shed, it’s really inspiring to see. Our families and community members clearly value the outdoor experiences that our students are having, and they give a lot to support our programming. Our Farm to School and Nature-Based Education programs are thriving and couldn’t have gotten to this point without community involvement,” said Sarah Rosow, the Farm to School Program Coordinator at GCS.

School principal, John Gagnon, agrees, “the success that we have experienced at GCS is due to the remarkable contributions and efforts of our community partners.” He also points to the deeper connection the community has, “capital improvements to our campus and professional development for our staff in best practices in nature-based learning demonstrate the direct result  of the support that our parents, community and local non-profit organizations have provided.”

Guilford Central School is a regional leader in Farm to School—its over 7-year-old program is a shining example of how Farm to School can grow well-grounded students and connect communities. Before the pandemic, students used school-grown vegetables for taste tests highlighting local dishes for the school to try before adding them to the cafeteria's menu. GCS hosted the Holiday Market, where each grade made garden-based crafts and food items to sell to the community. The staff’s gardening and nutrition education experience meant that they were ready to move learning outdoors and get creative about cooking lessons when the pandemic hit.

Fourth grader Arabella chops rhubarb harvested from the school garden for rhubarb muffins.

Fourth grader Arabella chops rhubarb harvested from the school garden for rhubarb muffins.

“We love to cook in Pre-K and try to do at least one cooking project every week. In pre-COVID times we would prep our ingredients inside and then bring them outside to cook over the fire,” reflects Pre-K teacher Emma Hallowell. “This year, we found that preparing food outside was challenging during the cold winter months—those little fingers! But now that it’s spring, we simply set up a cooking station in our outdoor classroom and are having a great time cooking over the fire again.”

The past year has brought communities together in mutual aid and collaboration. This is no exception at Guilford, where countless community partnerships help elevate and grow the gardens, classroom lessons, and nutrition education. 

The gardens continue to grow throughout the school campus, creating new learning spaces for classes and more produce for students to try. The Guilford FTS Program purchased two new raised beds built by Three Trees. Soil donated by Windham Solid Waste Management District (WSWMD) and D&E Tree Company filled the beds. Apple trees donated by Scott Farm and plants from Walker Farm and Lilac Ridge Farm will help fill all this new growing space. More trees, berries, and crops also require more maintenance! A rotating cast of parent volunteers supports the Farm to School Coordinator, Sarah Rosow, by weeding the beds, fertilizing the blueberry bushes on weekends, or stopping in with a skid steer to move soil and mulch. Guilford also participates in Food Connects’ Summer Garden Program, which keeps families involved and ensures that the gardens are weeded and watered throughout the summer months. Valuing the importance of the program, the Guilford Country Store has donated additional funds to support the summer garden program. 

A grant from RiseVT allowed the school to install a StoryWalk to encourage classes and community members to get outdoors, take a walk, and enjoy a story. The school purchases books at a discount from Everyone’s Books for the storywalk, on themes ranging from diversity to nature to food and farming.

Food Connects sent sprouting kits to interested classes at the start of spring, getting students excited about the growing season and enabling them to try sunflower and pea sprout taste tests. All the students’ cooking endeavors, from bread on a stick to sweet potato tots, are chronicled in a community cookbook. With more help from Food Connects and printing from C&S Print Shop, every family will be able to take home a cookbook plus a cooking kit thanks to funding from VT Fresh. The hands-on curriculum has proved invaluable during the pandemic, encouraging student engagement and helping build excitement about returning to school after a year of remote and hybrid learning. 

Thirty pounds of salad greens from Milkweed Farm, ready to be bagged up and distributed to families along with salad dressing recipes for the May Harvest of the Month kit.

Thirty pounds of salad greens from Milkweed Farm, ready to be bagged up and distributed to families along with salad dressing recipes for the May Harvest of the Month kit.

The school has highlighted local food in meals for students. Recipe kits were sent home with students that featured local ingredients such as salad greens from Milkweed Farm and maple syrup donated by Franklin Farm. Students get to enjoy Franklin Farm beef year-round in the cafeteria, thanks to their partnership with the school. 

Each contribution from the community helps build up the robust Farm to School program students currently enjoy. As Guilford looks towards the future, there’s excitement for more to come. “As COVID restrictions are lifted,” says Sarah Rosow, “we’ll be looking to get families even more involved in the gardens, to generate more community involvement around our new sugaring program, and to re-establish our Winter Market.”

John Gagnon only sees growth in the future for the program, “we are very grateful and excited to continue this journey with our community partners in an elementary school that nurtures a love and respect for our natural environment.”

Guilford Central School is a small elementary school in Southern Vermont serving 120 children from Pre-K - sixth grade. The Guilford Farm to School program enables students to regularly spend time working in the school gardens, cooking, composting, and visiting local farms. From monthly taste tests of healthy, locally sourced foods that are prepared and served by students in every grade, to tapping trees and boiling sap, GCS students are connected with Guilford's farming heritage. 

The Apple of Dummerston School's Eye

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Dummerston School will begin growing apples this year thanks to a donation of 12 apple trees from Scott Farm! All of the donated trees are Kerry’s Irish Pippins, a semi-dwarf tree first recorded in Kilkenny, Ireland, in the early 19th century. The trees are heavy fruiters and are at their peak during the first few weeks of the school year. A group of dedicated Dummerston school staff, including principal Julianne Eagan, teachers Molly Stoner and Keith Marshall, and paraeducator Hannah Van Loon, worked together to plant the new orchard one Saturday morning in mid-May. We can’t wait to see this project bear fruit!

Principal Julianne Eagan plants trees. Middle school teacher Keith Marshall and his new puppy lend a hand.

Who Feeds Our Kids: Steve Hed

Welcome to Food Connects’ series highlighting the amazing essential workers in our community who work hard every day to keep our children fed. Read on to learn more!

Steve Hed

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Food service should be such a huge part of the curriculum because teaching kids, particularly at a young age, how to eat right now, just like learning ABCs, can impact them positively or negatively throughout their whole life.
— Steve Hed

Steve Hed has been working at Putney Central School for more than five years. He began in a part-time position as the school’s sustainability coordinator. He stepped into the additional role of Food Service Director when the school meal program went independent several years ago.  We sat down with him last spring to discuss the impact of the COVID-19 pandemic on his work and the school community during the school closure.

Sheila Humphreys (SH-FC): How has your work changed since school closures and COVID-19?

Steve Hed (SH): In one sense, not all that much. My day has been rearranged in terms of how things happen, but I still do a lot of the same things. I used to come in at 6:00 AM to get breakfast started, but now we're doing both meals together, so I come in around 7:00 AM. My day is very full because we used to get breakfast done first, then get lunch ready by 11:30 for the first lunch and 12:15 for the second lunch. Now we have to get both meals ready by 11:30 when the buses leave, so the morning is a real crunch. A lot of our food is scratch-cooked. There are certain things that you don't want to make days ahead, while some things do work better days ahead, like chili. Today we’re serving a turkey, lettuce, and tomato sandwich, and we want that to be fresh. It’s very time-consuming to assemble 125 sandwiches! The whole meal preparation system has changed. It's gotten crunched into a shorter period of time in the morning. 

One thing that's a little bit easier is that we have a really extensive salad bar during the school year, but now we don't have the salad bar. That's one big piece of food prep that’s been taken out, which is definitely helpful. There are also a few other items that just don't travel well, so the diversity of what we serve has diminished. We've really tried to come up with interesting lunches so that the kids aren’t just getting hamburgers and hot dogs every day or something like that.  We don't do pizza anymore, which is really different. That was our big day! If you want pizza to travel well, you need to make it the day before and then chill it and send it chilled. All of our pizzas are homemade. We make the dough and the sauces ourselves. We were thinking of doing pizza, but shortly after COVID-19 started, you couldn't get flour and yeast.  Yeast is still almost impossible to find right now, and we haven’t been able to get whole wheat flour for quite a while. So that kind of threw pizza out the window for us. We could have bought frozen pizza dough, but we just don't like it. So we've decided to take pizza off. We're trying new things instead, like a gluten-free, vegan quinoa salad now with garbanzo beans for protein, and all kinds of veggies. It's something new, and it seems to be a real hit. We're also doing a Peruvian recipe for black bean and rice burritos which is also a big hit. We're trying some new things that are really filling and also travel well. 

As far as paperwork, In one sense, the paperwork has gotten easier. I don't have to deal with a lot of the daily point of sale details, but we have other meal count sheets that we have to do. I'm constantly having to keep up with waivers and changes from the state. It's hard to know, on a day-to-day basis, whether you're doing things according to the code.  

Another thing that’s been added to my job is managing the delivery system because we're delivering to houses and neighborhoods. I've got a whole database of families and addresses, and I’m trying to constantly keep in contact to find out what people need, food allergies, etc. Keeping track of all that is a whole new aspect to my job, but the system is working, and the more organized we are with it all, the better things work. One hard part has been trying to figure out how to get everything really organized so that it moves like clockwork. Finally, I think I'm getting there!

SH-FC: What's been keeping you going during these times?

SH: During the first couple of weeks, when our small kitchen staff was doing it all, we were thinking, “there's no way we can keep this going.” We are a pretty small group, and, all of a sudden, we had to send the meals out by bus, and we had no packaging materials. I spent thousands of dollars buying packaging materials and trying to figure out what works and what doesn't. I had that whole headache in the beginning of trying to figure out everything. 

Once we realized there was just no way that we could do it by ourselves, things changed. Some of the paraeducators started calling and saying, “Hey, we want to help out.” Once we figured out how to add their support, that helped immensely. Before, we were kind of insular. We weren’t seeing any of the kids—we were just sending food on the bus. We enjoy the cooking part of our jobs, but the biggest thing that we like is serving the kids. It's fun to see them take the food, and with our salad bar, they're always excited and trying new things. It's the relationship between the food and the kids that keeps you going during the school year, even though, of course, it’s frustrating sometimes. 

The first thing that happened with the paras helping us out is that it added a whole new dimension. You can hear them in there now talking to each other while they work, and it just kind of takes your mind off of things. 

What started happening next is that we started getting emails from some of the families and cards from the kids, and they were SO appreciative. Once we started having that connection again we realized our purpose, that we do have a purpose and that what we’ve been doing is appreciated and people need it. 

In some of the staff meetings that we do on Zoom, people would ask us, “How's it going?” In the beginning, we would say,” I think we're doing okay.” And then some of the teachers would chime in and say, “Hey, sometimes when we're in the middle of the zoom lesson, the kids will say, ‘Oh, I gotta go, my food is here.’” And they told us that it’s the highlight of the kids’ day when they get their bag of food, and they want to know, “what's in my bag?” and there’s this excitement about everything. A lot of parents then have told us that the meal delivery is the one truly structured part of their day. Every day they know this is going to happen, the kids are waiting for it, and they can plan around it. It’s the community that has been keeping me going once I realized that these meals are as important as they are. It was hard to know that in the beginning because we weren’t seeing the kids. I've ridden the bus several times just to see, and that helps me, particularly when I can see and wave to the kids.

SH-FC: What has been your biggest challenge during this time?

SH: My biggest challenge has been wrapping my head around it all. There's so much going on, so many little details—from getting everything organized on a daily basis to figuring out what to order to doing constant inventorying to figuring out what we have, especially with the packaging. On top of that, the availability of food and supplies changes almost daily. One day you can get something but the next day, you can't. So I create a menu, and then I find out there's no more ham available anymore. And so I have to change up on the fly. So it's a challenge wrapping my head around the whole structure of how to run the meal program with so many unknowns. During a regular school year, everything is planned out. Adapting to changes on a constant basis is probably my biggest challenge.

SH-FC: How can the community support you and other food service workers during this time?

SH: They already are! We've got a whole list of volunteers, and we haven't had to dig that deep into it yet because we have this group of volunteers right now who are so dedicated to it.  Extremely dedicated. Frankly, we could not do it without these volunteers. We'd be going crazy by now without them! Just knowing that they're all here, and every once in a while, they say, “Hey, do you need more help?” We know they're always willing to help.

And this community has also supported us.  We came in one day, and there were signs all over the school saying, “Thanks for feeding our kids!” You could tell a lot of the kids had made signs, and the place was plastered with signs. And in one of the emails that I sent out to the families, I said I wanted to really thank all the people that are involved in getting the meals out, and soon after, one little first grader with her family snuck in and delivered goodie bags to all of us! They were really cute bags. We all got a barbeque mitt and tongs and spatulas and ketchup and mustard.  It was awesome and just out of the blue! It's all the little things that this community is constantly doing that really help. I have been really impressed with this town and how everyone has pulled together. And we had a huge parade of all the school staff. There were 50 cars, and we drove the bus routes, and all the people were out waving, and the kids were out and they had signs. We did it to cheer them on, and they ended up cheering us on too! It was really impressive. It took about three hours to drive all around town. It was nice—we got to see the whole town and where the kids live. It shrunk the community size in the sense that we suddenly became aware of where everybody lives. A lot of the teachers who don't live in Putney, or even some of the ones that do, have never been in some of these neighborhoods. We really got to know our town. That’s one of the things that has happened is that we've grown closer as a community and gotten to know each other more. I know a lot more people that I never knew before, and I know where a lot of people live, which is kind of nice. It gives us some context to the families.

SH-FC: What advice would you give to someone who's interested in a career in school food service?

SH: Be patient. This work involves a lot of patience. I'm not even sure how to explain that, but it does. It’s a good job if you love to cook for people, particularly cooking healthy and interesting things for people. 

It’s a creative process, trying to come up with new ideas and getting kids interested in trying new foods. As far as patience goes, you’ve got to love kids. If you don't like kids, there's no sense of being there. What all of us say here is that “We're here to feed kids.” It's not just a job. We're here because we want them to eat well, and whatever we do is keeping that in mind.  

It's the same challenge for families. Kids say, “I don't want to eat that spinach!” How can you educate them and help them try things that they ordinarily would never try and get them interested in new things? On top of that, it’s about the health aspect of nutrition, why it's important, and how it can help the kids, whether it's intellectually, emotionally, etc.  For example, just about everyone, including myself, loves sugar and fatty foods.  It’s important to teach kids how to control that and realize that sometimes it's inappropriate to eat those foods, and we've got to look at the bigger picture. 

Through the food service and through gardening and health classes, different teachers reiterate these things in different ways. Food service should be such a huge part of the curriculum because teaching kids, particularly at a young age, how to eat right now, just like learning ABCs, can impact them positively or negatively throughout their whole life. This goes beyond what we can do here, in elementary school, but it can be built on in middle school or high school with other educational curricula, the concept that what you do now can affect even your economic situation and your health later on. 

As far as going into working in food service, you’ve got to come into it with a holistic approach. If you're just there for a job and you want to punch in and punch out, then it's probably not the best career for you, but if you really care about the kids, and you really want to interact with them, it’s great. We get to know every single kid in the school!

SH-FC: What brings you joy?

SH: Having my hands in the dirt! My biggest joy is growing food and teaching kids about it. That's really what I enjoy. I love teaching, and my garden is my classroom. You can do so much there! Watching kids become so empowered by growing, harvesting, bringing to the kitchen and eating what they've grown, and talking about it with their friends is very inspiring. That is the epitome of what the food service should be as part of a school if it's possible. I know not everyone has the luxury that we have, with all this space for gardens, but if this can be done on some level at many, many schools, I think that's where you're going to start seeing real change. My joy would be seeing kids grow through being empowered to take control of a lot of the things that they do at school. Kids are the best teachers for each other. If one kid learns something really well, they're the ones that are really going to get others excited about it. Kids love learning! My definition of a successful education has nothing to do with testing. Successful education is purely teaching children to love to learn. If you crack that code, if kids can learn to love to learn, then they're going to learn by themselves, 

SH-FC: One last question, what's something that you're grateful for? 

SH: I’m grateful for the people I work with. In spite of everything going on, this has been one of the most heartwarming experiences, just to see how everyone is coming together. It's amazing.

SH-FC: Any last words?

SH: I hoped this whole thing would be over by now, but it's not going to be. I'll have some time over the summer to come up with ideas of how we're gonna move on from here. It's weird. The reason people work in the schools is to work with kids. To not see them in person is really bizarre, so I’ll keep coming up with innovative ways to improve the experience.

Farm to School Takes on Fungi

Educators from 9 schools across Windham County gathered at Wild Carrot Farm in early May to learn about mushroom cultivation from farmer Jesse Kayan and recently retired 3rd-grade teacher from Oak Grove Deb Pierotti. Not only is mushroom cultivation relatively simple once you have the right materials, but the connections to learning standards come easy, as demonstrated by past students’ work Deb brought to share. 

Mushrooms can look otherworldly and inspire awe. Their unique properties spark curiosity. One example is the Barometer Earthstar fungus, a few of which Deb brought to share. This mushroom opens or closes depending on its moisture level. Deb’s passion demonstrated that engaging lessons are those that not only captivate the student but the instructor as well. 

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Learning scientific observation skills, writing and composition, and history through the lens of fungi helps make the content stick as well! Tara Davis, a parent at Oak Grove School, brought her son’s Mushroom Journal from when he was in Deb’s third-grade class, sharing that it had not only been a highlight of his year but his entire time at Oak Grove. 

Jesse helped make it easy to bring the workshop back to participants' schools. Along with Caitlin Burlett, Jesse’s wife and farming partner, they prepped logs, a wax station, and had pre-purchased spores to inoculate the logs. 

Each participant got to try out two different cultivation techniques: a “totem” method used slices of logs with shiitake spore sandwiched between them, and a “plug” method, where many holes are drilled into a log and filled with oyster spore. 

The main lesson learned was that it’s all about location. Armed with their two inoculated logs and some lesson ideas, Jesse tasked the participants to find a cool, dark, damp forest spot for their logs and to wait patiently for the mushrooms to emerge. In the meantime, we’re excited to see what new lessons and units grow out of this workshop! 

Who Feeds Our Kids: Thristan Coke

Welcome to Food Connects’ series highlighting the amazing essential workers in our community who work hard every day to keep our children fed. Read on to learn more!

Thristan Coke

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I am a firm believer that kids must be fed, no matter what...I know what my kid is like when he’s hungry; I can’t imagine anybody else’s, so I am happy to feed them.
— Thristan Coke

Thristan Coke is the School Nutrition Site Manager for the Bellows Falls Union High School and the Catering Coordinator for Farm to School Cafe. As schools closed last March, the school brought most of the Windam Northeast Supervisory Union (WNESU) food production into the High School. We chatted with Thristan last fall about what the experience was like for him.

Thristan Coke (TC): I’ve been working in food service for the school for three years now. I’ve been in overall for almost nine years. I made the switch to working in schools after I got tired of working in restaurants and working nights. I am getting old—I like to sleep at night! 

Harley sold working at Farm to School Cafe as something more like cooking with a purpose, and I like that. I’ve been busier since COVID. As far as the health hazards and being aware of safety at work, that wasn’t a new thing for me, except for masks. But otherwise, I’ve just been busier.

Michelle Pinter-Petrillo (MPP): What has kept you going through COVID-19 times?

TC: I am a firm believer that kids must be fed, no matter what. 

What’s going on is not their fault, and they shouldn't be punished for anything. So I take pride in that. I come here and get stuff done, and that's what I do. I know what my kid is like when he’s hungry; I can’t imagine anybody else’s, so I am happy to feed them.

My son loves virtual school. He would prefer staying home and doing virtual school, so he is having the time of his life. For me not so much, because I have to help with the school work and keep everybody in line at home. I try to find a bit of balance between work and home. I am pretty flexible—I work with what I have.

My biggest challenge is always money. I always wish there were more hours in a day. There is always something more to get done.

MPP: How do you feel supported by the community? 

TC: I can go to Pete’s Stand, or they will bring things to me when I can’t make it and I always feel supported by them. We had the paraeducators working with us over the summer, and it was a big help. I think we tripled our staff in spring and summer, and then when the school year started, they weren’t with us anymore. Now we’re back to our small team.

MPP: What advice would you give to someone wanting to work in school food service? 

TC: My favorite part is serving the kids and interacting with them. I give them a hard time, and they give me a hard time. I think that's the most attractive part, as far as job-wise. 

There are a lot of strict rules about what we can make for kids. I like to get creative with those rules—I believe that food should taste good. Yes, it should be healthy, but if it doesn’t taste good enough and they aren’t going to eat it, then it defeats the purpose. So it's interesting trying to find a balance between healthy and making them want to eat it. I try to work within the lines as much as I can.

MPP: What else brings you joy 

TC: The fact that I am still making the food for students. It was nice over the summer and before to make and send out food to their homes. But with some of them being back in school, I get to see some of them for a bit. I get a sense of drive from making it and giving the food to them. 

I am grateful to be paid and still have a job during COVID times, and it is pretty flexible. I can do things I need to, and that helps me take care of my family.

Raised Beds Return to BAMS

Brattleboro Area Middle School (BAMS) teachers Jess Montenieri and Elyse Wadsworth wanted to see more opportunities for students to engage in outdoor learning. Reflecting on the past year, Elyse noted that “it's been difficult to see students spending so much time on Zoom with very little opportunity to move around, go outside and just be kids. We saw the raised beds as a great way to get students outside, even if it's just for a daily watering and check-in.” 

Jess and Elyse found energetic partners on the newly formed BAMS Leadership Team. Parents Amit Sharma and Sheila Humphreys were thrilled to see some of the strong Farm to School programming present in the elementary schools make its way into the middle school. 

More BAMS parents, Jacob Leach and Sam Schneski, offered to pitch in with some carpentry know-how, connections with local sawmills, and some donated supplies. Quickly, this team formed a plan to build new raised beds on the campus, the first step towards a more robust outdoor education program for the school.  

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Parents, staff, and a few students gathered on a cool spring day, ready to get to work. Over the next couple of hours, they built four new raised beds, filled each with compost donated from Windham Solid Waste Management District (WSWMD) and Renaud's Tree Care, and planted starts donated from Walker Farm. A couple weeks later, 7th-grade students decorated the beds with their artwork. The beds now feature kale, brussels sprouts, beets, carrots, and many different types of herbs. 

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The team planted primarily fall harvest crops—meaning easy summer maintenance and a bountiful garden ready to welcome students back in September. Jill Kelley, the Brattleboro Enrichment Activities for Middle School (BEAMS) Director, also joined in the build day and plans to incorporate maintaining the beds into student activities during summer camp. Next year, students will try to prepare the vegetables a few different ways, experimenting with the new foods and finding the dish that is just right. 

BAMS Principal, Keith Lyman, helped construct the beds and is excited to see more opportunities to get kids learning outdoors in the coming years. 

“We are always looking for new ways to engage students and families in our school community, and I am so proud of the work everyone has done to begin this work,” Keith said. “The more we can get kids outside learning through the world around them, the more likely we will have happy and engaged students. The gardens are beautiful, and the student artwork made the plain wooden walls come to life! I look forward to the fruits (or vegetables) of our labor!”

In the meantime, keep an eye out for the new raised beds next time you're driving by BAMS. They’re a hopeful sign of more to come!

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Who Feeds Our Kids: A Year of Reflection

As we reflect on the anniversary of the statewide school closures that resulted in overnight changes for families and school staff, Food Connects celebrates School Nutrition Professionals. These school lunch heroes stepped up every day to ensure our community remained fed. What a challenging year this has been for everyone working in school kitchens!

Last spring, while teachers, students, and families were making the difficult shift to remote learning, School Nutrition Professionals continued to work in person in school kitchens, making thousands of meals for youth in our community. They faced the anxiety of working in person while so many others were sheltering at home, the fear that they or their loved ones might be infected, or that they would spread the virus in their workplace. Steve Napoli is the head custodian at Putney Central School and was part of the core team working in the kitchen to get meals out in those early days. Napoli commented that it felt “eerie” at the start, but knowing they had to get meals out to take care of the community was essential.

Food Connects conducted a series of interviews last spring with School Nutrition Professionals and other school staff working in kitchens in Windham County schools. We wanted to learn more about the effects of the pandemic on their work and how they were coping with challenges such as consolidating efforts into centralized kitchens, making the switch to unitized meals, managing childcare as working parents, and keeping spirits up during challenging times. Their responses inspired us.

Many changes needed to happen quickly when school kitchens made the switch to delivering meals remotely. According to Steve Hed, Food Service Director at Putney Central School, “The whole meal preparation system changed. It got crunched into a shorter period of time.” Along with the crunch of preparing meals in time to be delivered to families by bus, the packaging requirements shifted as well. Ariane Lavoie, also of Putney Central School, said it best: “Less kids, more packaging!”

Schools with salad bars like Putney Central and Central Elementary School in Bellows Falls noticed a difference. Erica Frank, Site Manager at Central School, said, “We got a salad bar going in 2019, and it really took off. We had so many options, and it was so fun. It helped the kids try new things, and we don’t have that this year.” On the other hand, eliminating the salad bar simplified food prep, which helped free up kitchen staff to meet additional individual packaging requirements.

The challenge of finding foods that could be pre-packaged easily and travel well allowed schools to try out new recipes. Steve Hed reported that they’re trying new things in the kitchen, “like a gluten-free, vegan quinoa salad with garbanzo beans for protein, and all kinds of veggies.” They also added a Peruvian recipe for black bean and rice burritos, both of which have been “a big hit.”

With the switch to Universal Meals for all students, Food Service Directors’ paperwork has decreased. However, last spring, developing the meal delivery system added a brand new challenge to the job, including mapping out routes to efficiently deliver food to families throughout the school district.

When asked what kept them going, School Nutrition Professionals spoke passionately about community food security needs and the importance of feeding their students. The physical act of going to work helped keep their spirits up as well. “It keeps me going to have something to do every day when I wake up in the morning, someplace to go,” said Linda Griffin, who works in all 3 Brattleboro elementary schools. “I’m not the kind of person who can sit around doing nothing. Having this job has definitely saved me from going stir crazy.”

Thinking about their biggest challenges, most spoke about missing the students. Academy School’s lead cook, Jasmine Star Nightingale, summed it up perfectly, with tears in her eyes, saying, “My biggest challenge is not seeing the children. It is very painful. They're all just wonderful kids, and just seeing them smiling every day...I miss that!”

Many changes happened quickly, and it was a challenge to adjust. Lori Reynolds normally works at Dummerston School, serving meals to 80-100 students each day. When schools closed, Reynolds started reporting to work daily in the centralized kitchen at Academy School, where meals were being prepared and packaged for multiple schools in WSESD. She was in charge of the alternative meals—approximately 28 daily orders for gluten-free, dairy-free, vegetarian, and/or vegan meals. “I'm learning new things, which is a little bit challenging for me, but I’m doing it!” said Reynolds. She paid acute attention to detail to fulfill these orders, which she said “got my brain going very quickly” first thing in the morning.

Another challenge for School Nutrition Professionals with children was managing childcare and supporting remote learning while working in the kitchen during the day. Jill Harnish from Oak Grove School described the challenges faced by many working parents, saying, “It’s hard because my youngest is a senior this year, and he’s in special education. He’s got homework to do, so when I leave work, I have to go home and help him with his homework because he won’t do it when I’m not there.”

Community support helped keep everyone going, both in the form of additional school staff and community volunteers coming in to help the kitchens and in community expressions of gratitude for the invaluable work of School Nutrition Professionals. Nancy Gagnon is the office clerk at Putney Central School. When schools closed, she began working in the kitchen regularly, helping prep food and pack meals. When asked about community support, she responded by saying, “One of the biggest things the community is doing is showing appreciation for the effort that this whole team of people have provided. We've been getting some feedback from families...it buoys you and makes you really feel like your efforts are being appreciated. There’s a back and forth, connecting with families and knowing that they're happy with the food they're getting, and you feel happy that you're doing it.”

Many people mentioned the satisfaction they get from knowing that they are feeding children who need it, and they are proud of the quality of the food they make. Mary Beth Peterson is a kindergarten paraeducator at Putney Central School, and she helped out regularly in the school kitchen during the spring when her students were fully remote. Working in the school kitchen gave her a new perspective, and she proudly stated, “The quality of the food and the personalization that our food service staff put into what they do is phenomenal. The quality of the food is WOW; I can't believe it! The diversity and the kid-friendly food, it's quality stuff.” Thristan Coke from Bellows Falls Union High School said, “I am a firm believer that kids must be fed, no matter what. What’s going on is not their fault, and they shouldn't be punished for anything. So I take pride in that...I know what my kid is like when he’s hungry; I can’t imagine anybody else’s, so I am happy to feed them.”

We also asked what brought these folks joy in their lives and what they were grateful for. Jess Boucher of Dummerston School shared that some of her joy comes from “seeing smiling kids, happy kids, and when the kids tell me they like the food and how good of a job I’m doing.” On the topic of gratitude, people were universally grateful for their families, health, and jobs. Erica Frank from Central School spoke specifically about her appreciation for her co-workers, saying, “I’m grateful for the team who comes together at this time to make it work, no drama and just getting the job done. People coming together and bringing lots of different skill sets has been really nice.”

We are grateful for these unsung heroes in our community who nourish children in our community each day. The complete series of interviews can be found here: https://www.foodconnects.org/news-2/tag/Who+Feeds+Our+Kids