Approaching Edible Education, Summer ’14 Class Review


In late July 2014, formal and informal educators, parent volunteers and graduate students from across the Puget Sound region attended a series of summer classes on Approaching Edible Education, designed and facilitated by EduCulture, and hosted at partner farms and schools on Bainbridge Island.

“Approaching Edible Education I: Why are we doing this anyway” explored the why’s of Edible Edible Education and helped participants ground their own rationale for this field of study in Pre-K-12.  The group explored the major “why’s” that help educators ground a solid, vibrant rationale for the many ways in which food plays a role in our schools: from the classroom, to the curriculum, to the lunch room.

“Approaching Edible Education II: What does it look like?” explored curricular pathways and considerations that tie edible education with best practices in teaching and learning, and integrate working and instructional farms, school gardens, and other food related sites within the culture of schooling.  Participants discussed the pathways for integrating edible education into the core curriculum – such as math, science, and social studies – as well as other curricular opportunities to address the study of food in our schools: from the classroom, to the garden or farm, to the lunch room.

Attendees included practicing teachers, parent volunteers assisting with school garden programs, and graduate students. They were able to see firsthand a variety of our learning landscapes, including instructional plots at Historic Suyematsu Farm, and school gardens at nearby Wilkes Elementary.  Participants were also treated to a locally produced lunch from The Food Shed.

These classes were wonderful opportunities to engage with stakeholders across the support network needed to deliver authentic and meaningful edible education, and to be professionally fed and feed each other.

“I really appreciated the craftsmanship that went into the workshop,” said Callie Martin, a participant from Anacortes. “I came away with new ideas and a heart full of inspiration to move the edible education curriculum forward in the school gardens I work in.”

Guests Enjoy Farm to Fork to Cork Dinner

Our Farm to Table Dinner held Saturday, August 2 was a celebration of our local farmers, producers, and vintners. We appreciate all those who came out to enjoy a beautiful evening on the farm and to support our Edible Education programs. This is the second in a series of Farm to Table Dinners we will be hosting, so stay tuned!

Many thanks to The Food Shed for sourcing and preparing the meal, and to Bainbridge Vineyards for providing locally grown wine paired with each course. Here is what our guests enjoyed:

Starter: Green curry Dumplings and Fresh Island Spring Rolls accompanied with soy lime chili, hoisin sesame, and peanut dipping sauces
Paired with Siegerrebe 2012

Salad: Butler Green Kale, Laughing Crow cabbage, and shredded beet salad with ginger sesame dressing and Iggy’s kimchee
Paired with Müller Thurgau 2012

Dinner: Salmon Cakes and Butler Green green beans tossed with butter, garlic, and Edamame. Thin sliced roasted potatoes from Laughing Crow with Ponzu sauce, Iggy’s sushi kraut, and fresh sprouts on the side
Paired with Rosé of Pinot Noir 2013

Dessert: Matcha green tea cakes with hand crafted ice cream made with Bainbridge Island Farm strawberries and fresh Island rhubarb sauce
Paired with Raspberry Wine