Reinventing the Meal
School based food education
| There has been a paradigm shift in modern food preparation.
Historically our food was prepared by our families or someone else that we knew.
For most of us menus did not change much from year to year.
We prepared our meals from raw and/or basic ingredients using long held traditions.
The diet was local and did not change much. Today most children eat foods which come out of packages. The preparation merely involves "open package, heat in microwave." The actual preparation of most food is done by machines (visit the kitchen activity at fast food restaurants). |
| It also comes at a time when many families have lost their historical link with the land
and its local food resources. With that loss has gone a great deal of wisdom about seasons,
relationships, food, and family life. Without knowledge resources and the historical link to community,
land, and the food that comes from it, youth are increasingly likely to eat unhealthy,
processed food with resulting dietary problems. Our primary food chain is now industrial. Ethnicity, culture and seasonality have become daily menu choices. Our program takes a look at the impacts of this paradigm shift on our culture from the aspects of health, economics and the environment. Students are encouraged to reconsider the local food chain, self-sufficiency and recapturing their personal link with the Earth through their food. |
| This unit complements basic nutrition education by offering tastings of locally produced foods.
Parent and community volunteers participate and help serve the foods to all students. Farmers and food producers are invited to meet students and enable them and discuss various local foods (i.e. maple syrup, milk, apples, etc.) and "put a face on their food." By talking to local food producers children gain a richer understanding of where their food comes from make a connection between the grower/producer and the final product. Mentoring opportunities are also encouraged. |
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