A benefit of students making meals at home was that they were able to work independently and create a whole dish, unlike in the classroom environment in which they would work in groups on a single aspect.
Pantry coordinators reported that the berries “flew off the shelves,” and many grateful recipients said it was the first time during the season that they were able to take berries home to share with their families.
Bernadine Strik, Kelly Streit, Dani Lightle, Amanda Davis |
Apr 2021 |
Middle- and high-school students prepared the recipes in their home kitchens and the group met online weekly to discuss basic nutrition information, learn cooking skills, and share cooking experiences with each other.
The weekly Eat for Life classes, which began in March, have been taught in English by Katie Ahern, an Extension nutrition educator in Deschutes County, and in Spanish by Diana Cardenas, a nutrition educator in Linn County.
Chris Branam |
Apr 2, 2021 |
Credit Growing Healthy Kids Workgroup (Cropped from original)