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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.
  • Transcript

    • 1. I
    • 2.
      • School Population: 545 students, 50 staff
      • Draw students from 8 valley communities
      • 4 Feeder Schools
    • 3.
      • Golf courses dominate the landscape.
      • Rapid development of second homes.
      • Decline of farms.
      • Declining permanent population.
      • Young people make better food choices when they know where their food comes from.
            • What are some of our challenges?
    • 4.  
    • 5.  
    • 6.
      • … because our kids need
      • to know that their food
      • does not come from
      • a grocery store, or a
      • vending machine!
      EDUCATE!
    • 7.
      • Only 17 percent of children eat a lunch that includes elements from all four food groups in Canada’s Food Guide to Healthy Eating.
      • More BC youth are overweight and obese than a decade ago – 29 percent vs. 9 percent.
      • For the first time in recorded history, this generation of youth may not out-live their parents.
      • from “Making it Happen: Healthy Eating at School”
    • 8.
      • The Good:
      • Healthy children learn better.
      • Schools can directly influence the health of children.
      • 85% of food shopping decisions are made by children and we can influence these decisions.
    • 9.
      • The Role of the School Environment
      • Kids rank schools as having the 2 nd biggest impact on their eating habits.
      • Parents ranked 1 st, TV 3 rd . (Health Canada, 1995)
      • 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.
    • 10.
      • Cook Training Program
      • Foods and Nutrition Program
      • Community Greenhouse
      • Health and Career Education
      • Science
    • 11. October 1, 2006
    • 12.
      • Fairmont
      • Downey Farm: Greg and Petra Downey
      • Windermere
      • Win-Valley Gardens: Peter and Lori Robertson
      • Edible Acres: Lin Steedman and Oliver Egan
      • Winderberry Nurseries: Glenda Wah and Jack Steedman
      • Saunders’ Farm: Faith and Gordon Saunders
      • Don’s Field: Don Wah
      • Sammy’s Garlic Farm
      • Invermere
      • Zehnder’s Ranch
      • CVBG/CSL Heritage Garden
      • Community Greenhouse
      • Radium
      • Firlands Ranch: Richard Larson- Ranch Manager
      • Edgewater
      • Chinook Meadows Farm: Rick and Dianna Tegart
      • McLean ‘s Farm: George and Sylvia McLean
      • Brown ‘s Farm: Alex and Penny Brown
      • Brisco
      • Patty’s Greenhouse
      •   Spillimacheen
      • Jubilee Mountain Apiaries: Morley Winnick
    • 13.  
    • 14.
      • Roasted Pumpkin Mac and Cheese
      • Cedar Plank Sockeye Salmon with Roasted
      • Potatoes and Root Vegetables, Green Beans and Slow-Roasted Tomatoes.
      • Grilled Chicken and Peach Chutney on Foccaccia
      • Salad Bar: from our Community Greenhouse
      • Fruit Salad, Yogurt & Granola, Smoothies, Apple Spelt Bread, Razzelberry Muffins
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    • 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.
    • 42.  
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    • 44.