Taking Applications for 2017-18 Leadership in Edible Education Program

LEE Lunch at Food Muse 2

EduCulture in partnership with Antioch University Seattle is proud to announce openings for the third cycle of our Leadership in Edible Education Certificate Program (L.E.E.) taking place Fall 2017-Summer 2018.  The LEE program is spread over four quarterly courses aimed at building the professional repertoire of those who seek to work in the field of edible education.  It’s open to formal and informal educators and other professionals who are interested in making a difference through edible education, in schools and the wider community. The program is now a formal concentration within Antioch University, making the first of its kind in a graduate program in education.

“I knew that I wanted to be a part of this food revolution, inspiring people to reclaim their birthright to eat healthy whole foods and understand how it was created. EduCulture guides us to create tangible food education programs adapting our ideas to the existing food network across the world. We observe pioneering education and we participate in practical field experiences. I love this program.” – Brian Gilbert, Cheesemonger & 2015-16 LEE Graduate

In the 21st century, edible education has become the vanguard and crossroads of many fields of education, from environmental to sustainability, social to global, experiential to vocational, outdoor to horticultural, health and nutrition to school lunch reform. Food is a topic of study that can be found across the curriculum and embedded, implicitly and explicitly, across standards and grade levels. Edible Education encompasses the entire way we think about food in schools, from wellness policies to the quality of school lunch, from the content of core curriculum to career and technical education, from school gardens to food waste recycling, and from the ecology of a school campus to our wider food community.

The first field course in the 2017-18 program, Education Towards Food & Community, begins Fall Quarter.  Click here for more details.

Click here to learn more about the Leadership in Edible Education Certificate Program. We are taking applications through September 15, 2017.  Space is limited.

Following the Egg at Heyday Farm

Bainbridge Island Students Follow The Egg, from Field to Fork, at Heyday Farm

In the Spring Season, Kindergarten students from Bainbridge Island School District study the life cycle of chickens as part of their Edible Education Pathway, developed and facilitated by EduCulture, in their role as Edible Education Liaison for the District.  A major field class for students is a two part learning experience that follows fresh eggs from farm to kitchen at Heyday Farm, a partner farm in the south end of Bainbridge Island.

Students start their learning experience by putting on their farmer’s hat, touring and learning about a local pastured-raised poultry operation with Farmer Brian MacWhorter and his staff.  They learn about how chickens are raised for eggs that feed a community, from where they live, what they eat, to how they behave.  We also discuss how chickens are contemporary relatives of dinosaurs and explore other science and environmental learning connections.  Our instructors help students select fresh eggs from nest boxes, which they then carry to a commercial egg washing machine at the farm’s processing facilities.

Students then bring their eggs to the Heyday Farm Kitchen where they put on their chef’s hat for a culinary experience with Chef Tad Mitsui and his staff.  At the Heyday Kitchen, students learn how to prepare their farm egg as a soufflé with fresh farm ingredients.  While their eggs creations are in the oven, student’s put on their scientist’s hat to engage in hand’s on series of compare and contrast observations between fresh, local farm eggs and store-bought eggs.  Students use all of their senses to examine color, shape, texture, and eventually taste, while exploring the connections between how and where a chicken is raised and the qualities, health and taste of their eggs.  When their soufflé’s are ready, students are guided through a tasting lesson to help them appreciate the flavor, texture and other characteristics of their creations.

These lived, field experiences inform more lived curricular connections for teachers and students.  The outdoor classrooms we have created model effective placed based teaching and learning that is supporting science, math and social studies education. Students see their community as curriculum.  Social & emotional learning is enhanced and enriched through these outdoor, field experience through interaction in natural and agricultural settings, engagement with the life cycle of live animals, and the observation of a sustainable food chain of our local community, and meeting local farmer and chefs.

Educulture has developed and facilitates a more mature version of this Follow the Egg Field Class for students in the Advanced Food Course at Bainbridge High School.

Thank you to Bainbridge Schools Foundation for funding that made it possible to develop the educational architecture to deliver these lessons for Bainbridge Island School District’s Edible Education Initiative.  Thanks to our partners at Heyday Farm, Brian MacWhorter of Butler Green Farms and Tad Mitsui of Heyday Farm Kitchen.