I
<ul><li>School Population: 545 students, 50 staff </li></ul><ul><li>Draw students from 8 valley communities </li></ul><ul>...
<ul><li>Golf courses dominate the landscape. </li></ul><ul><li>Rapid development of second homes. </li></ul><ul><li>Declin...
 
 
<ul><li>… because our kids need </li></ul><ul><li>to know that their food </li></ul><ul><li>does not come from  </li></ul>...
<ul><li>Only 17 percent of children eat a lunch that includes elements from all four food groups in Canada’s Food Guide to...
<ul><li>The Good: </li></ul><ul><li>Healthy children learn better. </li></ul><ul><li>Schools can directly influence the he...
<ul><li>The Role of the School Environment </li></ul><ul><li>Kids rank schools as having the 2 nd  biggest impact on their...
<ul><li>Cook Training Program </li></ul><ul><li>Foods and Nutrition Program </li></ul><ul><li>Community Greenhouse </li></...
October 1, 2006
<ul><li>Fairmont </li></ul><ul><li>Downey Farm: Greg and Petra Downey </li></ul><ul><li>Windermere </li></ul><ul><li>Win-V...
 
<ul><li>Roasted Pumpkin Mac and Cheese  </li></ul><ul><li>Cedar Plank Sockeye Salmon with Roasted  </li></ul><ul><li>Potat...
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Future of Food: Columbia Valley Film Series February 12th –  Future of Food “ There is a revolution happening in the farm ...
 
 
 
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Terra madre

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  • This is THE local food that was available for our dinner on October 1, 2006. Happened to coincide with the spinach recall.
  • Some call it a case of the government being a “Nanny State” or too dictatorial.
  • For our Local Harvest Dinner 2008, we took the students to a local farm to harvest the vegetables.
  • We aren’t a retirement community. These skills tend to be connected with that population. As they die or leave the valley, these skills go with them. Much f the food preserved has also been grown by them.
  • For our Local Harvest Dinner 2008, we took the students to a local farm to harvest the vegetables.
  • Terra madre

    1. 1. I
    2. 2. <ul><li>School Population: 545 students, 50 staff </li></ul><ul><li>Draw students from 8 valley communities </li></ul><ul><li>4 Feeder Schools </li></ul>
    3. 3. <ul><li>Golf courses dominate the landscape. </li></ul><ul><li>Rapid development of second homes. </li></ul><ul><li>Decline of farms. </li></ul><ul><li>Declining permanent population. </li></ul><ul><li>Young people make better food choices when they know where their food comes from. </li></ul><ul><ul><ul><ul><li>What are some of our challenges? </li></ul></ul></ul></ul>
    4. 6. <ul><li>… because our kids need </li></ul><ul><li>to know that their food </li></ul><ul><li>does not come from </li></ul><ul><li>a grocery store, or a </li></ul><ul><li>vending machine! </li></ul>EDUCATE!
    5. 7. <ul><li>Only 17 percent of children eat a lunch that includes elements from all four food groups in Canada’s Food Guide to Healthy Eating. </li></ul><ul><li>More BC youth are overweight and obese than a decade ago – 29 percent vs. 9 percent. </li></ul><ul><li>For the first time in recorded history, this generation of youth may not out-live their parents. </li></ul><ul><li>from “Making it Happen: Healthy Eating at School” </li></ul>
    6. 8. <ul><li>The Good: </li></ul><ul><li>Healthy children learn better. </li></ul><ul><li>Schools can directly influence the health of children. </li></ul><ul><li>85% of food shopping decisions are made by children and we can influence these decisions. </li></ul>
    7. 9. <ul><li>The Role of the School Environment </li></ul><ul><li>Kids rank schools as having the 2 nd biggest impact on their eating habits. </li></ul><ul><li>Parents ranked 1 st, TV 3 rd . (Health Canada, 1995) </li></ul><ul><li>Students, on an average school day, consume about one-third of their calories at school, and a significant amount of that is purchased on site. </li></ul>
    8. 10. <ul><li>Cook Training Program </li></ul><ul><li>Foods and Nutrition Program </li></ul><ul><li>Community Greenhouse </li></ul><ul><li>Health and Career Education </li></ul><ul><li>Science </li></ul>
    9. 11. October 1, 2006
    10. 12. <ul><li>Fairmont </li></ul><ul><li>Downey Farm: Greg and Petra Downey </li></ul><ul><li>Windermere </li></ul><ul><li>Win-Valley Gardens: Peter and Lori Robertson </li></ul><ul><li>Edible Acres: Lin Steedman and Oliver Egan </li></ul><ul><li>Winderberry Nurseries: Glenda Wah and Jack Steedman </li></ul><ul><li>Saunders’ Farm: Faith and Gordon Saunders </li></ul><ul><li>Don’s Field: Don Wah </li></ul><ul><li>Sammy’s Garlic Farm </li></ul><ul><li>Invermere </li></ul><ul><li>Zehnder’s Ranch </li></ul><ul><li>CVBG/CSL Heritage Garden </li></ul><ul><li>Community Greenhouse </li></ul><ul><li>Radium </li></ul><ul><li>Firlands Ranch: Richard Larson- Ranch Manager </li></ul><ul><li>Edgewater </li></ul><ul><li>Chinook Meadows Farm: Rick and Dianna Tegart </li></ul><ul><li>McLean ‘s Farm: George and Sylvia McLean </li></ul><ul><li>Brown ‘s Farm: Alex and Penny Brown </li></ul><ul><li>Brisco </li></ul><ul><li>Patty’s Greenhouse </li></ul><ul><li>  Spillimacheen </li></ul><ul><li>Jubilee Mountain Apiaries: Morley Winnick </li></ul>
    11. 14. <ul><li>Roasted Pumpkin Mac and Cheese </li></ul><ul><li>Cedar Plank Sockeye Salmon with Roasted </li></ul><ul><li>Potatoes and Root Vegetables, Green Beans and Slow-Roasted Tomatoes. </li></ul><ul><li>Grilled Chicken and Peach Chutney on Foccaccia </li></ul><ul><li>Salad Bar: from our Community Greenhouse </li></ul><ul><li>Fruit Salad, Yogurt & Granola, Smoothies, Apple Spelt Bread, Razzelberry Muffins </li></ul>
    12. 41. Future of Food: Columbia Valley Film Series February 12th – Future of Food “ There is a revolution happening in the farm fi elds and on the dinner tables.” February 26th – Slow Food Revolution “ Traditional foods are at risk of disappearing forever, as a speed-obsessed world turns increasingly to fast foods.” David Thompson Secondary School Theatre 7:00 p.m.
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