Students Learn the Value of Local FoodTuesday, January 22, 2013
Nearly 48 hungry second-graders will learn the value of locally grown and produced food with the new ‘Chef in the Classroom’ program. ‘Chef in the Classroom’ aims to teach the delicious benefits of ‘eating local’ and is generating excitement among local chefs.
‘Chef in the Classroom’ will kick off on Wednesday, February 6 featuring, Shawn and Rae Rediske of Water House Foods in Lake Mills. They will conduct a taste test of local yogurt and an internationally-marketed variety, and offer some information on the differences. The yogurt is from Sugar River Dairy of Green County, WI.
Later in February, students will see a demonstration on making smoothies and sample some as well.
The first ‘Chef in the Classroom’ is sponsored by Town and Country RC&D. A special thanks to Meg Tindal, Linda Rice, Vicki Wright, Shawn and Rae Rediske and the Town and Country RC&D Board.
For more information on local food initiatives, Farm-to-School or Chef in the Classroom, contact Margaret Martin, Fort HealthCare’s sustainability coordinator at (920) 568-5154.