First Garden Harvest at BAMS!

On a chilly morning in early December, Food Connects staff joined a group of approximately 15 students and Brattleboro Area Middle School (BAMS) teacher Mandy Nash for the final garden harvest and to put the school garden to rest for the winter. These new garden beds, built in the spring of 2021, finished the season strong! They were a source of fresh herbs for the school cafeteria throughout the summer and fall. This final harvest included Brussels sprouts, kale, and swiss chard. Food Service Director and chef Ali West of Fresh Picks Cafe was eager to transform the produce into a harvest salad for BAMS students to enjoy in the school cafeteria at lunchtime. 

Students rose to the challenge of using big loppers to chop through the thick stems of the brussels sprouts, and several students were very curious to see the tiny aphids who had infested several kale leaves. At the end of the harvest, the last step was covering the beds in local mulch hay donated by a BAMS family from Guilford. 

Getting outside and doing hands-on garden work can be a rarity during the busy academic school day, and Food Connects was happy to provide the tools, resources, and support to help make this first harvest a success. BAMS is already thinking about spring planting in a few short months, and Ali West has requested more fresh herbs for her kitchen!

Sprouting Success with Farm to School

Our popular classroom sprouting kits are back! 

In the winter of 2021, we were looking to engage classrooms in Farm to School programming. We dusted off the archives of some old projects and decided to try out sprouting kits. And oh boy, was it a hit.

Sprouting kits seem pretty simple: each student gets an aluminum tray, some soil, growing instructions, and sunflower or bean shoot seeds. But multiply that number by 800—the amount we delivered to schools across Windham County in 2021—and it goes from a simple project to one that has a significant impact on our community. Imagine 800 students across the county taking care of their seeds, watching them grow, and taste testing them in a few short weeks!

And the sprouting kits were a huge success last year. Teachers could have a pre-packaged lesson planned that was easy to implement in their classrooms. Farm to School and gardening activities might be challenging for some teachers to implement in the cold winter months. This indoor activity enables all students access to farming and nutrition education, even when the school garden might be dormant. This hands-on opportunity to learn about planting seeds prepped the students for their spring school garden work and got many students excited about growing their food.

Because of the huge response to this program last year, Food Connects relied heavily on donations from our corporate sponsors like the Brattleboro Automall. The Brattleboro Automall feels a special responsibility to serve our local community and support local groups and events whenever possible. We are grateful for their continued support of our Farm to School program and ensuring we can continue to provide these excellent sprouting kits to the children in our local schools!

We are excited to announce that sprouting kits requests are now open for 2022.

We hope that bringing back our Sprouting Kits helps provide an opportunity for hands-on growing in your classroom. We will provide all of the materials, a lesson guide, and coaching from our FTS team to make sure you feel confident implementing this activity in your classroom. It could potentially tie into your science unit, be a primer for more growing projects this spring, or simply be a fun, hands-on activity for your students.  

Food Connects will deliver classroom kits to your school that contains: 

  • Aluminum trays for each student to grow their sprouts

  • Soil

  • Seeds (sunflower and pea)

  • Growing instructions

  • An optional lesson guide and book recommendations to pair with the activity

A Thriving NewBrook Farm to School Program

This article comes to us from Amy Duffy—the new Farm to School Coordinator at NewBrook Elementary School

“You are our sunshine!” This supportive message is displayed front and center on the walkway as students enter the new school year at NewBrook School. It set the tone for a year of learning, making connections, and sharing experiences with classmates and staff. As the new Farm to School Coordinator, it is true. The students are a ray of light. 

The Farm to School Program is an immersive outdoor learning experience focusing on gardening, healthy cooking, and nutrition education. Brought to NewBrook through a partnership with Food Connects—an organization that supports educators, food service directors, and farmers in cultivating healthy farm and food connections in classrooms, cafeterias, and communities across Southern Vermont. It is nothing short of amazing. 

The first three months have been exciting and rewarding. Sharing a passion for gardening and nutrition with children has always been a dream. The teachers and staff have been welcoming and willing to collaborate on bringing the outdoor classroom to life for students. Thus far this year, students worked to clean up the garden beds, spread compost, plant garlic, harvest mint and lemon balm for tea as well as save seeds to plant this Spring. Amaranth was explored as a nutritious grain that created a traditional Mexican sweet treat. 

NewBrook teachers and Principal Scotty Tabachnick value outdoor learning. 

First-grade teacher Ashley Moorhouse has created “Woods Wednesday,” where students take learning to the school trails. Fifth-grade teacher Joyce VanPamelen is an experienced Vermiculturist bringing worm composting into the classroom. Students regularly feed worms compost that will create soil for the gardens. Third-grade teacher Heather Sperling and staff built an outdoor clay oven where students learn wood-fired cooking methods and traditions. So far, the oven has been used for delicious wood-fired pizza with homemade dough. Fourth-grade teacher Jason Gragen is an avid fisherman and woods enthusiast who brings his knowledge of local fish and wildlife into the classroom to enhance the science experience. 

Future plans include an introduction to hydroponics, microgreen cultivation, Harvest of the Month taste testing, seedling starts for the Spring garden, pollinator exploration, and a Spring Celebration. Stay tuned for more community events. 

By Amy Duffy 

NewBrook Farm to School Coordinator

Advocates supportive of Legislation that would increase the amount of Local Food in Schools Speak Out at Stonewall Farm Event

PRESS RELEASE
1/12/21

For immediate release
Contact:
Roe-Ann Tasoulas
Director
coordinator@mfccoalition.org
(c) (603) 852-3198

Monadnock Farm & Community Coalition

Join farmers, educators, and bill sponsors as they come together to advocate on behalf of legislation that would increase local food in schools on Friday, January 21, 2021, from 12:00 to 1:00 PM at Stonewall Farm in Keene. House Bill 1657, or “Local Food for Local Schools Reimbursement Bill” aims to increase the amount of New Hampshire-grown food that’s served in public schools. 

This bipartisan effort sets a statewide target that 10 percent of the food served in schools will be grown in the state. 

According to Rep. Alexis Simpson, an Exeter Democrat, and bill co-sponsor, “Under the proposal, schools that purchase local food would be eligible for reimbursement from federal nutrition funding. We want to increase the number of schools that can spend money on local food, as well as the total amount of money spent in the New Hampshire agricultural economy."

The reimbursement program will incentivize NH school districts and food service directors to purchase locally grown and produced food for breakfast and lunch services in cafeterias, boosting youth health and wellness and agricultural viability. 

“The Bill will annually channel $1.8 million in federal and state funds directly into our farm and food economy, supporting local farmers and producers which, in turn, will support our local economies,” adds Roe-Ann Tasoulas, director of the Monadnock Farm and Community Coalition. “And our school children will enjoy the benefit of eating even more healthy, locally produced food at cafeteria meals – it’s a major win-win for everyone."

In addition to federal funding, the program would also require some state investment in a software program the Department of Education would use to administer the program.

Fresh milk and cookies will be served at the event. 

To email your legislators in support of House Bill 1657, go to https://nhhungersolutions.org/advocacy


The Monadnock Farm and Community Coalition is a coalition of 140+ member organizations and individual members who come together regularly to build a robust, sustainable, and equitable local food system in the Monadnock Region of Southwestern NH.

New Hampshire Farm to School Network is made up of interested Farm to School players from all regions, and across sectors including educators, food service, and procurement. The network will strengthen the ability of Farm to School programs around NH to collaborate on key issues like funding, finding resources and tools, sharing contacts, and brainstorming.

How Gardening Helps Your Mental Health

Guest Writer: Andrea Poteet-Bell, Sunshine Behavioral Health

We should all take our mental health seriously. But many people today struggle with a variety of mental health challenges including excessive stress, depression, and anxiety. Due to the impact that mental health can have on your life, finding ways to manage and improve it is paramount. One strategy is to participate in healthy activities, such as gardening, that allow you to focus your energy on something positive. Gardening is a great way for adults, children, and people of all ages to manage their mental health.

Focus on Tasks at Hand

One of the ways that gardening can help with your mental health is by allowing you to focus on the task at hand instead of dwelling on the past and worrying about the future. Finding a way to concentrate on something will take your mind off worries and other negative thoughts.

Good Exercise

If you want to improve your mental health, you should consider getting regular exercise. While it can feel difficult to get started, exercising is a great way to boost your mood and beat stress. Gardening is a great form of exercise because it requires a lot of moving, digging, and sometimes hauling bags of soil. This can help you burn calories and improve your mood. And because modifications like sitting on a pillow or using a wheelbarrow to move heavy objects are available, it’s a great option for people with limited mobility.

Socialization

Gardening is also a great way to spend time outdoors with your family and bond over a shared interest. When you truly enjoy an activity, you’re excited to share it with others. And spending quality time with friends and family is a great way to reduce stress. It’s almost impossible to feel stressed when you’re laughing with loved ones.  

Satisfaction of Job Well Done

Gardening also lets you enjoy the satisfaction of a job well done. One way to instantly feel better is to achieve something. And gardening lets you see the results of your work literally grow before your eyes. Seeing the plants you cared for develop throughout the season will help you feel a sense of accomplishment that can improve your self-esteem and quell feelings of hopelessness. 

Anyone that is struggling with mental health issues should consider taking up new hobbies and exercise programs to help. Gardening is one great option. No matter what activity you choose, focusing on something you enjoy that lets you see the results of your work can help you work through life’s problems and feel better. 


Sources

 Agrilifetoday.tamu.edu - Gardening can influence and benefit your mental health

Ncbi.nlm.nih.gov - Gardening for health: a regular dose of gardening

Andrea Poteet-Bell is a journalist and editor. Her writing has appeared in local daily newspapers, alternative weeklies, and websites across the country. She graduated from the University of Michigan-Dearborn with a degree in print journalism and lives in Michigan with her husband and their dog, Charlie Brown.

The Lunch Monitor: Increased 3SquaresVT Benefits and the Continued Importance of Universal School Meals

In October 2021, 3SquaresVT benefits increased in Vermont and around the country thanks to important changes made by the federal government to the food stamp program. This is the largest increase in benefits since the program began, which seems like good news for food-insecure families in our community, but there is more to the story.

Unfortunately, recent inflation rates in the US have also climbed to their highest in more than 30 years, which puts increased pressure on low-income families. The new maximum 3SquaresVT benefit per person for a family of 4 is now $6.86 per day. The average meal cost in Vermont is $3.60 per meal, so these benefits cover just 64% of their food costs for a family who is receiving the maximum benefit.

Veggie Van Go pickup

How do families in our community make up the difference? Many families rely on local food pantries like Foodworks and programs like the Vermont Foodbank’s Veggie Van Go Program for meals at home. For families with school-aged children, the fact that school breakfast and lunch are free again this year thanks to a temporary pandemic waiver from the USDA reduces financial stress for families.

School meals looks different than when we were kids!

There is currently a statewide effort to bring universal school meals to every public school in Vermont, to make breakfast and lunch free for all students permanently. 38.6% of families in Windham Southeast Supervisory Union (WSESU) receive 3SquaresVT benefits; therefore if universal meals were to become permanent in WSESU, that would directly benefit approximately 423 students in our district who might not otherwise have adequate nutrition to help them succeed in school. Additionally, 54% of eligible Vermonters are reluctant to apply for 3SquaresVT due to stigma, making programs like universal school meals even more crucial to the health of children and families in our community who are not receiving benefits. Multiple studies have confirmed that universal meals improve student learning, behavior, and health, reducing stigma in schools, and fostering a positive learning environment. Click here to show your support for universal meals.

New Chapter + Food Connects = Farm to School Success

There are so many reasons to be grateful this time of year. Most importantly is our health—including the health of our families, friends, community members, and land. So, in reflecting on the theme of health, Food Connects turns to one of our longstanding partners and sponsors, New Chapter, to express our gratitude.

New Chapter is on a mission to revolutionize natural wellness. Located in Brattleboro, VT, New Chapter produces non-GMO wellness supplements, provides over 150 jobs to area residents, and helps us create a vibrant local economy.  New Chapter is also a Certified B Corporation, meaning they “define success in holistic terms that encompass not just profit, but people and Earth, too.”

When we think about organizations in our community that focus on the health of our community, we can’t help but think of New Chapter. Their dedication to sustainable sourcing and waste reduction heals the earth. Their commitment to creating healthful products for our wellbeing heals our bodies. And their support of organizations like the Vermont Foodbank, The Warrior Connection, Sacred Seeds, and Food Connects helps heal our communities. Their alignment with Food Connects mission and values makes them a perfect partner for our organization.

Food Connects is incredibly lucky to have partnered with New Chapter for so many years. Not only has New Chapter supported the organization as a whole and our Food Hub fleet development, but they are also a customer—purchasing our regionally sourced foods for their staff. This year, New Chapter explicitly supported our Farm to School program and its future growth. 

Outdoor learning at Academy School.

As the landscape around COVID-19 shifts dramatically, our Farm to School program has seen tremendous challenges and opportunities. We’ve seen outdoor learning, home meal box deliveries, and individual seed kits be a success for schools. With New Chapter’s support, our Farm to School team is nimble and ready to respond to the needs of our local schools to help provide the best possible Farm to School experiences for our students.

Thank you to New Chapter for your support of Food Connects!

Meet Our New Farm to School Program Manager—Sadie Hunter

Food Connects is excited to introduce Sadie Hunter as the newest member of the Farm to School (FTS) team. Sadie joins the team as the new Farm to School Program Manager. Sadie brings with her valuable experience in curriculum development, grant management, and fresh energy.

Sadie took time to answer some questions so you can get to know her better!

What sparked your interest in Food Connects and why are you excited to be here?

I am super passionate about farm-based education and Farm to School work, so when I saw that Food Connects was hiring I was really excited. I am so grateful to join the thriving Farm to School community here in Vermont and to be a part of Food Connects in general because what this organization is doing is so well aligned with my own passions and goals. In my experience, learning about food systems is very intuitive for children, and I think that this kind of learning really empowers kids to continue asking questions and learning about the world around them.  

Why is the local food movement important to you?

It is becoming more and more important for us to get serious about consuming locally grown, ideally in season, foods as we continue to see the impacts of climate change. It is not only better for the environment for us to eat local, but it also creates stronger local economies and allows people to be more invested in the places in which they live. Additionally, it is so important to acknowledge the fact that often there are many people and communities that are left out of this narrative. I believe that making local food movements more financially, physically, and culturally accessible for everyone is a crucial step in addressing inequity in our food system, and in our country overall. 

What do you see for the future of Food Connects and what you will do here? What are your hopes/dreams for this position?

I would love to see our Farm to School program continue to expand—specifically I see opportunities for us to provide support in Bennington and in the Monadnock Region of New Hampshire. The more kids who get the opportunity to play in the dirt (and learn about/grow food in the process) at school the better! I am also passionate about supporting BIPOC farmers and educators in this field and I am really looking forward to seeing what new ways we can continue to incorporate considerations of equity and food justice into our daily work.

How will your previous Farm to School and education experience impact your work at Food Connects?

I think that my work experience lends itself really well to the work I will be doing here at Food Connects. I have spent time as an educator in both afterschool and more traditional classroom settings, which gives me a good understanding of the struggles that teachers and youth-serving organizations face—and also a good understanding of the massive joy that is working with children. In some of these roles, I created STEM curriculum that was centered around garden-based learning and incorporated different levels of discussion around food justice and nutrition. I have also worked on vegetable farms and in food and beverage services which I find gives me a unique perspective when looking at how we can strengthen community relationships and support many different stakeholders in our communities.

How do you spend your time outside of work?

I love to hike, garden and play board games! I am also really interested in learning more about herbs as medicine and enjoy making herbal tinctures in my free time.

What is your favorite or least favorite food?

I love anything stir-fry-related—it’s so versatile!

If you could pick up a new skill in an instant what would it be?

I think I would choose to become instantly fluent in Spanish - I took many years of Spanish classes, but I have always struggled to keep my proficiency.

What’s your favorite place of all the places you’ve traveled?

That’s really tricky, but I would say Antigua, Guatemala! I was surrounded by super great people—and of course volcanoes, which was amazing for a geology nerd like me. I also loved the lakes, mountains, and architecture—beautiful colors everywhere you look. 

Central Elementary Embraces Farm to School

Central Elementary in Bellows Falls is excited to be able to expand their Farm to School (FTS) programming by joining the Northeast Farm to School Institute this year! In October, second graders took on a leadership role as they taught their peers about carrots. The students were wrapping up an ongoing project in which they harvested, researched, and painted carrots, and then presented what they learned to students in grades kindergarten through fourth! At the end of the week, Food Service Professional Erica Frank cooked up a carrot cake breakfast cookie as a special breakfast item highlighting carrots grown in the school garden. 

This deep dive into project-based learning and authentic teaching is one example of the exemplary Farm to School programming happening at Central Elementary School. This Bellows Falls area school is the latest in Windham County to join the Northeast Farm to School Institute. The Institute, which runs from Summer 2021-Summer 2022 is a year-long professional development opportunity offered by Vermont FEED. It gives school teams the time and guidance to form a Farm to School Action Plan and decide how they want to implement Farm to School in their community. The Institute also provides schools with a grant and coaching to get their programs off the ground.

Asked about why they were interested in joining the Institute, 2nd-grade teacher Judy Verespy remarked, “I think FTS helps students make the connection that eating well supports their learning and their health. I am also hoping they learn that it connects us with farmers in our community and helps support their important businesses. It truly is a win-win!”

This fall students have also harvested vegetables, planted garlic, and prepared the garden for winter. Future plans include hosting farmers as guest speakers, expanding their growing capacity, and continuing to create community through student-to-student teaching. And this work is already showing an impact. As Verespy shared, “One way FTS has impacted our school thus far is generating excitement and interest in fuelling our bodies properly. I see students reading nutrition labels and bringing or choosing fresh fruits and vegetables for snacks more often!”

Thank you to Vermont FEED for supporting so many schools with this program and Chroma Technology for sponsoring Central Elementary’s attendance at the institute this year. And, thank you to Central Elementary for your inspiring work!

Want to try those tasty-sounding Carrot Cake Breakfast Cookies? Check out the recipe below!

Carrot Cake Breakfast Cookies

*adapted from “Love Real Food” magazine

1 cup oats

1 cup white whole wheat flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon salt

¼ teaspoon ground ginger

1 ½ cups peeled and grated carrots

1 cup toasted sunflower seeds

¼ cup raisins or dried cranberries

½ cup honey or maple syrup

½ cup oil-coconut or vegetable

  1. Preheat the oven to 375 degrees.  Line a large rimmed baking sheet with parchment paper.

  2. In a large bowl, combine oats, flour, baking powder, cinnamon, salt, and ginger.  Whisk to blend.  Add in the carrots, raisins, sunflower seeds and stir to combine.

  3. In a medium bowl, combine honey or maple syrup with the oil.  Whisk until blended.  Pour wet mixture into the dry, and stir until just combined.  The dough will appear very wet.

  4. Drop a small spoonful of the mixture onto the baking trays; leaving 2 inches between each scoop.  Using the palm of your hand, gently flatten the cookie to about ¾ inch thickness.

  5. Bake until the cookies are golden and firm around the edges, about 15-17 minutes. Allow to cool on a baking sheet for 10 minutes, then transfer to a baking rack to cool completely. Leftover cookies will keep, covered, at room temperature for about 2 days; 5 days in the refrigerator, and 3 months in the freezer.