EXPERIMENTAL STATION 2011 ILLINOIS SPECIALTY CROP GRANT FINAL REPORT
|
|
- Gladys Palmer
- 8 years ago
- Views:
Transcription
1 EXPERIMENTAL STATION 2011 ILLINOIS SPECIALTY CROP GRANT FINAL REPORT Project Title: 61 st Street Farmers Market Project Summary i) The 61 st Street Farmers Market is located in the Woodlawn neighborhood on the south side of Chicago. For over fifty years, Woodlawn has been subject to all of the worst conditions of urban blight. Among these, the neighborhood suffered the loss of its sources of healthy and fresh foods. With the disappearance of the local supermarkets and corner stores, several generations of Woodlawn residents have been able only to purchase fast foods and junk foods locally. In addition to the negative health impact egregiously high incidence of diet-related diseases the neighborhood has experienced a profound loss of food culture, the knowledge of how to identify, prepare, and enjoy foods such as fruits and vegetables. The Market continues to be almost the sole source of fresh and healthy foods in the area. ii) The 61 st Street Farmer Market was created to address the lack of food access and loss of food culture in our neighborhood. Our educational programming funded by the Illinois Specialty Crops Block Grant has been an important component in bringing customers to the Market who otherwise might not imagine that the Market really is there for them, or who would not know what to do with the fresh fruits and vegetables that the Market brings into our underserved neighborhood. By undertaking robust educational programming that is ongoing, multi-dimensional and multi-generational, it is clear to our customers and our community that our aim is to make fresh and healthy foods available, accessible, affordable, and desirable. Page 39 of 187
2 iii) The 2011 Illinois Specialty Crop Block Grant funding built on outreach and educational efforts undertaken by the Experimental Station/61 st Street Farmers Market since 2008, and compliments previously received funding from the Illinois Department of Agriculture (2010 and 2011) that helped us to create educational materials, provide educational experiences, and develop promotional materials distributed throughout the community. Project Approach In-School Education In 2011, we provided ten in-school food education workshops to 300 youth at four local elementary schools (Carnegie, Fiske, Reavis, and Fermi) and, with Illinois Specialty Crop Grant funding, we were able to produce a Farmers Market Healthy Eating Workbook to use in these in-school workshops. These colorful booklets contain a food journal, seasonality charts, information about how crops are grown and which crops are grown in our region, and simple recipes to make at home. Students were able to keep their workbooks and bring them home to share with their families. On the back cover of the workbook is an advertisement promoting the 61 st Street Farmers Market and our acceptance of LINK. In addition, each student receives $3 in promotional Market Dollars to spend at the Market (vendors reimbursed by the Market). At-Market Education In 2011, Chef demonstrations and Market School activities were planned for 30 market days. Chef demonstrations were provided by volunteer chefs from local restaurants, organizations, cooking schools and small businesses. Volunteer chefs prepared dishes employing seasonal ingredients from the Market, and provided recipes for market-goers. Page 40 of 187
3 Market School activities were provided by volunteers from the Shedd Aquarium (purchasing sustainable seafood), the University of Chicago Medical Centers (nutrition information), Purple Asparagus, Truck Farm (a farm in the back of a truck), Chicago Health Coaches (fun and educational activities to improve health and wellness), Climate Cycle (how to cook in a solar oven), Fooditude (games and activities about local seasonal produce), and numerous other organizations and individuals. Adult/Youth Cooking In 2011, we provided a series of 15 free cooking classes to 20 local youth, who learned how to prepare and enjoy a great variety of fruits and vegetables fresh kale salad becoming their favorite! The classes were taught by chef instructors Gabrielle Darvassy (B Gabs Raw/Vegan Deli) and Samm Petrichos (Subterranean Foods). Approximately youth participated in each class session. Also in 2011, with private funding, we offered a series of three baking classes, in which local youth learned to make their own (healthier) muffins, pies, cookies, and pancakes. As a result of these activities, we have instituted a youth Catering Crew, which will periodically be called upon to whip up healthy snacks for our youth education program. Recipe book In response to requests from Market-goers and Market volunteers, and with funds remaining from the printing of the Farmers Market Healthy Eating Workbook, the 61 st Street Farmers Market will be completing production this winter of a 30-page book of collected recipes from the 61 st Street Farmers Market s past several years. The recipe Page 41 of 187
4 book will be distributed free of charge at the Market information booth to SNAP customers. Advertising In 2011, the 61 st Street Farmers Market created 15 street banners, 100 posters, 7500 halfpage flyers, 2500 refrigerator magnets, 2 newspaper ads, point-of-sale signage, 500 Market dollars, 2500 SNAP Dollars, 50 seasonality charts, and copied approximately 900 recipes. To ensure that Illinois Specialty Crop Grant funds were used only to enhance the competitiveness of Illinois Specialty Crops, the 61 st Street Farmers Market provided $4,743 in matching funds to support the Project. Matching funds were generously provided by a grant from Kraft Foods and LISC/Chicago. Goals and Outcomes Achieved Goal: $5,500 (55%) of total projected SNAP purchases of $10,000 in Outcomes: #1: 2011 marketing and promotional efforts increased our Market clientele from an average of 450 customers per week to approximately customers per week during the 2011 outdoor market season. #2: In 2011, the 61 st Street Farmers Market had 184 SNAP customers, making 479 SNAP transactions totaling $9,996. $6,392 (64%) of this total was spent on Illinois Specialty Crops (up from 57% the previous year). In addition, the 61 st Street Farmers Market s Double Value Coupon Program generated an additional $6,880 in purchases of SNAPallowable foods, of which $4,280 (62.2%) was spent on Illinois Specialty Crops. Page 42 of 187
5 #3: According to data derived from our 2011 Market Survey (designed and implemented on October 1 by University of Chicago Survey Lab Co-Director Martha van Haitsma), 92% of the 436 customers surveyed (80% of the ~550 total customers that day) stated that they came to the Market to purchase fresh produce. 61% stated that the Market had increased or greatly increased their purchase of fresh fruits and vegetables. Goal: 75% of beneficiaries of our educational efforts would report an increased understanding of the nutritional benefits of consuming fruits and vegetables on the Illinois Specialty Crops list. Outcomes: According to our 2011 Market Survey, 62% of Market customers surveyed reported that they had learned something new about sustainably grown, organic or local food as a result of coming to the Market; 47% stated that they had learned more about nutrition and healthy eating as a result of coming to the Market; 39% stated that they had learned more about food preparation as a result of coming to the Market. According to surveys conducted at the completion of the adult and youth cooking classes, 100% of adults surveyed stated that they cooked more meals per week after participating in the Experimental Station s Fall 2010 Adult Cooking classes, 71% stated that they consume more fruits and vegetables since participating in the Adult Cooking classes, 82% of youth participating in the Youth Cooking classes stated that they consumed more fruits and vegetables since taking the classes, 73% of the youth stated that their families eat more fruits and vegetables since they have been taking the classes. 61 st Street Farmers Market Beneficiaries of Illinois Specialty Crops Funding: Page 43 of 187
6 Approximately 550 market customers who have the opportunity each week to watch a chef demonstration, taste the dish that is prepared, and receive the weekly recipe. Approximately 550 market customers who have the opportunity each week to learn from the Market School volunteers. 20 youth from low-income households who participated in the cooking classes. 8 youth from low-income households who participated in the baking classes. Lessons Learned Ongoing Market outreach and promotion are critical to a vibrant farmers market that can weather adverse economic and meteorological conditions. In 2011, adverse weather conditions negatively impacted supplies of local foods sold at Chicago farmers markets throughout May and June. Due to the poor start to the year for agricultural producers, a number of crops did not appear at all at the markets this year. The limited offerings during the first two months of the season led to a decrease in the number of customers attending the markets in May and June. Farmers reported a 20% decline in sales revenues in We believe that the overall decline in farmers market sales is the result both of the slow start to the market season due to poor planting conditions for agricultural producers and to the weak economy; customers are spending less. It is notable that farmers selling at the 61 st Street Farmers Market reported that their sales at our Market held steady. We attribute this to the fact that the Market increased its customer base by approximately the same percentage as the % decline in customer purchases. Contact Person Name: Connie Spreen Phone: Page 44 of 187
7 Page 45 of 187
IL Final Report - 12-25-B-0921 December 2012
EXPERIMENTAL STATION 2010 ILLINOIS SPECIALTY CROPS GRANT FINAL REPORT TO THE ILLINOIS DEPARTMENT OF AGRICULTURE b) Project Title: 61 st Street Farmers Market Education Program c) Project Summary i) The
More informationUtilizing Wireless EBT at Farmers Markets
Utilizing Wireless EBT at Farmers Markets How Wireless Terminals Work Wireless terminals are portable units that can be set up to process Debit Cards, Credit Cards, and SNAP & Cash Assistance Benefits
More informationNEW YORK. New York Service Sites
NEW YORK Below you will find detailed descriptions of all of the service sites located in this state. Each description includes details about the community where the service site is based, the overall
More informationSupporting Schools Inspiring Families NourishinG Kids MORE NUTRITION IN EVERY BITE
Supporting Schools Inspiring Families NourishinG Kids MORE NUTRITION IN EVERY BITE Our mission is to improve children s nutrition by supporting schools and inspiring families. Given the right opportunities,
More informationBlue Cross and Blue Shield of Minnesota s. Market Bucks Pilot Program at Midtown Farmers Market
Blue Cross and Blue Shield of Minnesota s Market Bucks Pilot Program at Midtown Farmers Market Summary of evaluation findings Innovative collaborations support low-income Minnesotans access to local farmers
More informationBaltimore Food Policy Initiative: A Catalyst to Address Health, Economic and Environmental Disparities
Baltimore Food Policy Initiative: A Catalyst to Address Health, Economic and Environmental Disparities Mayor Stephanie Rawlings-Blake Baltimore City mayor@baltimorecity.gov August 29 th, 2014 Baltimore
More informationEngaging Families in Health and Wellness
Engaging Families in Health and Wellness These tips are based on the fundamentals of engaging family in learning with a twist of wellness! Through small changes at your youth center or school we can create
More informationHow to Get Started in Culinary Tourism A Resource Guide for Farmers
How to Get Started in Culinary Tourism A Resource Guide for Farmers Massachusetts Department of Agricultural Resources Table of Contents I. What is Culinary Tourism? II. Savor Massachusetts: One Taste
More informationQuincy Farmers Market. Final Grant Report
Quincy Farmers Market Final Grant Report Project Summary The Quincy Farmers Market, in its 28 th Season, was very successful in 2010. The 2010 season saw the most vendors in our history, as well as an
More informationSTATEMENT OF POLICY. Healthy Food Access
13-04 STATEMENT OF POLICY Healthy Food Access Policy Many residents of urban and rural areas lack access to healthy foods within their communities. Inadequate healthy food sources have perpetuated chronic
More informationSTATE FAIR FARM TOURS & EDUCATIONAL WORKSHOPS FOR CALIFORNIA STUDENTS
STATE FAIR FARM TOURS & EDUCATIONAL WORKSHOPS FOR CALIFORNIA STUDENTS If you think in terms of a year, plant a seed; If in terms of ten years, plant trees; If in terms of 100 years, teach the people.
More informationTeam California for Healthy After Schools (TCHAS) Nutrition Education Supplemental Materials
Team California for Healthy After Schools (TCHAS) Nutrition Education Supplemental Materials These materials are to enhance TCHAS nutrition education programs and to use in conjunction with the core curricula
More informationIllinois Electronic Benefits Transfer (EBT) Wireless Project Community Kit
Illinois Electronic Benefits Transfer (EBT) Wireless Project Community Kit Summer 2012 P a g e 2 Sample Press Release ------------------------------------- Press Release Market Manager Name Market Manager
More informationNutrition Education in Summer Meal Programs
Tips for Including Nutrition Education in Summer Meal Programs Make Nutrition Education Shine in Summer Programs Nutrition education is a good fit for summer feeding programs - helping children stay healthy,
More informationMSU Extension s high-quality and affordable educational opportunities
MICHIGAN STATE UNIVERSITY EXTENSION CATALOG Food & Health MSU Extension s high-quality and affordable educational opportunities promote healthy lifestyles and empower Michigan residents to take control
More informationImplementing Nutrition Education Activities in Farmers Markets Through Maine SNAP-Ed Programs
Implementing Nutrition Education Activities in Farmers Markets Through Maine SNAP-Ed Programs TABLE OF CONTENTS 2 Acknowledgements 3 Toolkit Overview 4 Why Farmers Markets? 5 SNAP and Nutrition Incentive
More informationTactics for Successful Marketing
Tactics for Successful Marketing Celebrate National School Breakfast Week One of the easiest ways to promote your breakfast program is to celebrate National School Breakfast Week, held annually during
More informationComplete a Super Star Chef activity for knife safety.
Ideas for Objectives and Assessment of Cooking to Save Money Cooking to save money may target participants with little or no cooking skills, who lack a vocabulary of cooking terms, are on a budget or using
More informationGROCERY SHOPPING (BEING A SMART CONSUMER) &
GROCERY SHOPPING (BEING A SMART CONSUMER) & Mrs. Anthony CONVENIENCE FOODS VS. SCRATCH DO YOU EAT WITH YOUR FAMILY Once a month? Once a week? 2-3 times a week? Every night? FAMILY DINNER STATISTICS The
More informationHealthy Food Access Fund
Healthy Food Access Fund Program Guidelines and Loan Application Form IFF, a nonprofit financial institution with 26 years of experience financing economicdevelopment projects in disinvested communities,
More informationFresh Produce. Fresh, high-quality, diverse, affordable vegetables and fruit for communities and schools.
Fresh Produce Fresh, high-quality, diverse, affordable vegetables and fruit for communities and schools. GOOD FOOD BOX The Good Food Box delivers high quality, affordable, seasonal, and diverse fresh vegetables
More informationBaltimore Food Policy Initiative: Food Access Strategies & Urban Agriculture
Baltimore Food Policy Initiative: Food Access Strategies & Urban Agriculture Holly Freishtat Baltimore City Food Policy Director Holly.freishtat@baltimorecity.gov May 10 th, 2012 Baltimore Food Policy
More informationFOSTERING COMMUNITY BENEFITS. How Food Access Nonprofits and Hospitals Can Work Together to Promote Wellness
FOSTERING COMMUNITY BENEFITS How Food Access Nonprofits and Hospitals Can Work Together to Promote Wellness 2 fostering community benefits INTRODUCTION: NONPROFIT HOSPITALS AND THE AFFORDABLE CARE ACT
More informationGROWING MICHIGAN S GOOD FOOD FUTURE.
GROWING MICHIGAN S GOOD FOOD FUTURE. AN INVESTMENT IN GOOD FOOD IS AN INVESTMENT IN MICHIGAN S FUTURE. Twenty percent of U.S. households struggle to feed their families healthy foods. In Michigan alone,
More informationCommunity Food Production: Building Sustainability in Gardening & Farming Programs to Feed Neighborhoods
Community Food Production: Building Sustainability in Gardening & Farming Programs to Feed Neighborhoods Food Systems Toolbox Webinar Series Thursday June 13 th, 2013 1-2p.m. WELCOME! Lisa Walvoord lisawalvoord@livewellcolorado.org
More informationSee also: http://healthyrecipes.oregonstate.edu/
See also: http://healthyrecipes.oregonstate.edu/ http://extension.oregonstate.edu/fcd/nutrition/ewfl/module_03/intro_02.php healthy recipes: http://healthyrecipes.oregonstate.edu/recipes Planning ahead
More informationA GUIDE TO HELP PLAN, PURCHASE & PREPARE YOUR OWN HEALTHY FOOD. FOOD SENSE HEALTHY MEALS ON A BUDGET
A GUIDE TO HELP PLAN, PURCHASE & PREPARE YOUR OWN HEALTHY FOOD. FOOD SENSE HEALTHY MEALS ON A BUDGET You ll be surprised at how affordable, delicious & convenient your own meals can be! the Great Plate:
More informationSanta Cruz City School District and Wellness Goals
SANTA CRUZ CITY SCHOOLS POLICY 5030 Integrated Wellness Policy Mission The educational mission of the Santa Cruz City School District includes improving the health and wellness in our community by teaching
More informationHow to Get Started and Best Practices Chef Mike Flynn, CEC Jessica McGovern, MS, RD, LD
How to Get Started and Best Practices Chef Mike Flynn, CEC Jessica McGovern, MS, RD, LD Chefs Move to Schools When students have opportunities to grow food and taste fresh fruits and vegetables, they are
More informationSelection and Preparation of Foods Management of the Food Budget*
Selection and Preparation of Foods Management of the Food Budget* Healthy meals on a limited budget! How can you serve healthy meals on a limited budget? It takes some time and planning, but you and your
More informationHealthy Eating at Farmers Markets The Impact of Nutrition Incentive Programs
Healthy Eating at Farmers Markets The Impact of Nutrition Incentive Programs Program Partners Forest Grove Farmers Market Hillsboro Farmers Market Hollywood Farmers Market Lents International Farmers Market
More informationHEALTHY TRENTON: COMMUNITY SURVEY
*Priority Key H = High M= Medium L = Low HEALTHY TRENTON: COMMUNITY SURVEY Child Care Food and Activity 1. Provide regular opportunities for physical activity and play 2. Adopt a comprehensive food policy
More informationGET TO KNOW COOKING MATTERS AT OPERATION FOOD SEARCH
GET TO KNOW COOKING MATTERS AT OPERATION FOOD SEARCH WHAT IS COOKING MATTERS? Cooking Matters is a program of the No Kid Hungry Campaign. Today, one in five children in the United States doesn t have the
More informationC O M M O N T H R E A D S
C O M M O N T H R E A D S A U S T I N C H I C A G O D C L O S A N G E L E S J A C K S O N V I L L E M I A M I N E W Y O R K W H O W E A R E & W H A T W E D O COMMON THREADS TEACHES UNDERSERVED KIDS AND
More informationThe Millennium Café At Chicago State University Campus Dining Services Program
The Millennium Café At Chicago State University Campus Dining Services Program Our Commitment: The Perkins Promises Perkins Management Services Promises to: Work cooperatively and collaboratively with
More informationDeveloping Culinary Champions
Developing Culinary Champions Learning Objectives 1. Learn how to create a series of one day chef taught culinary classes designed to focus on the quality and health benefits of the foods served to students.
More informationPERFORMANCE TASK: Culinary Artist: Creating a sustainable food supply
PERFORMANCE TASK: Culinary Artist: Creating a sustainable food supply GENERAL INSTRUCTIONS: Use the attached videos and articles to learn more about sustainable foods and restaurant ownership. You can
More informationFood, Nutrition & Healthful Eating What Do Kids Think? Tami Cline, PHD, RD, SNS Sharon Olson, MBA CIA Healthy Flavors, Healthy Kids May 12, 2011
Food, Nutrition & Healthful Eating What Do Kids Think? Tami Cline, PHD, RD, SNS Sharon Olson, MBA CIA Healthy Flavors, Healthy Kids May 12, 2011 How Y-Pulse Works Professional Insight National Panel of
More informationFArm Bill. A public health priority. Summer 2012 www.jhsph.edu/clf
Summer 2012 www.jhsph.edu/clf FArm Bill Reuniting SNAP Participants and Farmers Markets by Funding EBT Programs A public health priority 615 N. Wolfe Street W7010 Baltimore MD 21205-2179 410-502-7578 Fax:
More informationHow to run a Nutrition Education & Cooking Program
How to run a Nutrition Education & Cooking Program The goal of this program was to increase people s awareness and use of healthier foods. This was done through a series of educational and fun interactive
More informationStep-By-Step Guide. To set up SNAP/EBT, Debit, and/or Credit Cards at your Farmers Market
Step-By-Step Guide To set up SNAP/EBT, Debit, and/or Credit Cards at your Farmers Market Acknowledgements Much gratitude and thanks to the following individuals: Suzanne Briggs; Management Consultant,
More informationSHOP SMART, STORE SAFE
SHOP SMART, STORE SAFE Introduction This lesson gives an older adult audience an opportunity to focus on making the most of their food budgets by sharing strategies for healthy shopping on a budget and
More informationImplementation Guide An innovative approach to changing the food retail environment
Shop Healthy NYC! Implementation Guide An innovative approach to changing the food retail environment Shop Healthy NYC! Implementation Guide Contents Working with Retailers 2 Working with Suppliers and
More informationKeeping Pennsylvania Growing
Keeping Pennsylvania Growing Strengthen the Economy $67 billion in total economic impact. 7.75 million acres of farmland 97% of farms are family owned. 1 in 7 jobs are related to agriculture. PA Agriculture
More informationHow To Understand The Cottage Foods Act
Cottage Foods Act Frequently Asked Questions WEBINAR AND RESOURCES For more information, check the Colorado Department of Public Health and Environment Division of Environmental Health and Sustainability
More informationo Presentation Guide o What s On the Shelf? o Healthy Meal Planner (Side A) / Healthy Meal Planner Worksheet (Side B)
INGREDIENTS FOR A DYNAMITE PRESENTATION o Presentation Guide o What s On the Shelf? o Healthy Meal Planner (Side A) / Healthy Meal Planner Worksheet (Side B) o Smart Shopper Price Comparison o Blank paper
More informationStep-By-Step Handbook
Step-by-Step Step-By-Step Handbook to accept SNAP/EBT, Debit, and/or Credit Cards at your Farmers Market! Acknowledgements Much gratitude and thanks to the following individuals: Suzanne Briggs; Management
More informationRosedale Farmers Market Seeks Vendors for the 2016 Season
Rosedale Farmers Market Seeks Vendors for the 2016 Season The Rosedale Farmers Market is a seeking vendors for our 2016 season! We are seeking primarily food vendors, but other types of vendors are welcome
More informationBecome a Locavore and join other Chicagoans committed to eating Locally Grown and Produced Foods for Two Weeks! September 8 th -22 nd, 2010
ˈ ə ˌ fi TAKE THE GREEN CITY MARKET LOCAVORE CHALLENGE! September 8 th -22 nd, 2010 Become a Locavore and join other Chicagoans committed to eating Locally Grown and Produced Foods for Two Weeks! Get
More informationAll summer intern positions are part time, unpaid positions that flexibly run from June through August and require a 10 hour weekly work commitment.
Truly Living Well is excited to announce our Summer 2016 Internship Positions. These positions offer opportunities to those looking to exchange meaningful service for meaningful experience in a variety
More informationHEALTHY EATING DESIGN GUIDELINES FOR SCHOOL ARCHITECTURE A NEW DIRECTION IN DESIGN FOR FOODSMART KIDS
HEALTHY EATING DESIGN GUIDELINES FOR SCHOOL ARCHITECTURE A NEW DIRECTION IN DESIGN FOR FOODSMART KIDS HEALTHY EATING DESIGN GUIDELINES FOR SCHOOL ARCHITECTURE Team: University of Virginia / University
More informationPlant Chicago, NFP ATTN: Plant Chicago Farmers Market 1400 W 46 th St. Chicago, IL 60609
1 Join Plant Chicago for our second year of the Back of the Yards Community Market at The Plant! Plant Chicago is a 501c3 nonprofit working to make cities healthier and more efficient by developing and
More informationField Trip: College visit ESSENTIAL QUESTION: What is it like to be on a college campus?
Field trip: Field trips can be educationally and socially engaging additions to Girls Only. Field trips must be planned ahead of time, with attention to budget, transportation needs, and other logistics.
More informationSHOPPING FOR FOOD. Shopping For Food
SHOPPING FOR FOOD Shopping For Food (teacher) Sample questions: If you have ever looked inside other peoples grocery carts you probably observed they don t always buy the same foods you buy. When grocery
More informationProvider Guide Many families may find it difficult to pay for or get
introduction Hello! Provider Guide Many families may find it difficult to pay for or get access to nutritious foods. In such situations, they may find it especially hard to make healthy choices. As a provider
More informationUnderstanding PSE Change- Ways to Include PSE into 1890 EFNEP
Understanding PSE Change- Ways to Include PSE into 1890 EFNEP Virginie Zoumenou PhD CNS LDN Associate Professor 1890 EFNEP Program Director University of Maryland Eastern Shore (UMES) 3/22/2016 Virginie
More informationCornerstones of Care DIET/HEALTHY ACTIVITIES WELLNESS PLAN
Cornerstones of Care DIET/HEALTHY ACTIVITIES WELLNESS PLAN Committee Members: 05-17-2016 Director of Health services integration Cheryl Carson MS RD LD Nutritional Health Services: Personnel Manager, Administrative
More informationGuIDE. At-A-Glance. to Ontario s School Food and beverage Policy
At-A-Glance GuIDE to Ontario s School Food and beverage Policy What is the policy? What are the nutrition standards? How can I help? Where can I find more information? What is the policy? The Ministry
More informationwww.theabundancefoundation.org building our local foodshed, modeling renewable energy and inspiring community
Contact: Jenny Schnaak FOR IMMEDIATE RELEASE Telephone: 919-533- 5181 Email: wow@theabundancefoundation.org Web: http://theabundancefoundation.org/events/chatham- county- chef- challenge- 2012 Chatham
More informationHow To Help The Green Entrepreneur Center
Green Entrepreneurial Center The Green Entrepreneurial Center (GEC) located at the CAO of Erie County Inc. was started in the Fall of 2009 with a $250,000.00 ARRA Stimulus Grant to help develop urban farms
More informationIntroducing People s Grocery
Introducing People s Grocery Thank you for expressing interest in learning about People s Grocery. This packet offers a quick introduction to our work. People s Grocery is an organization at the forefront
More informationMONTANA SCHOOL NUTRITION PROGRAMS
Table of Contents MONTANA SCHOOL NUTRITION PROGRAMS Motlas, Teresa OPI [Company address]january 2014 Annual Report Page 1 Table of Contents Introduction... 3 School Breakfast Program... 4 Fresh Fruit and
More informationA COMPETITION FOR SCHOOL PUPILS FROM THE LIVERPOOL CITY REGION COMBINING THE ART OF LITERACY AND THE SCIENCE OF FOOD
A COMPETITION FOR SCHOOL PUPILS FROM THE LIVERPOOL CITY REGION COMBINING THE ART OF LITERACY AND THE SCIENCE OF FOOD Sponsored by Hilton Liverpool, with crockery by Churchill Hugh Baird College s L20 Hotel
More informationNutrition Environment Assessment Tool (NEAT)
Nutrition Environment Assessment Tool (NEAT) Introduction & Overview: The Nutrition Environment Assessment Tool (NEAT) assessment was developed to help communities assess their environment to find out
More informationWelcome to the convenience of online grocery shopping we hope you are as excited as we are!
Welcome to the convenience of online grocery shopping we hope you are as excited as we are! At SPUD, we are committed to providing you with quality certified organic and local, sustainably produced foods.
More informationFUN FACES OF WISCONSIN AGRICULTURE CAREER GUIDE
FUN FACES OF WISCONSIN AGRICULTURE CAREER GUIDE Activity Length: Exploring Agricultural Careers each worksheet will take 30 minutes Career Ag Mag Activity- 45 minutes Student Objectives: Explore agricultural
More informationIndiana Model School Wellness Policy on Physical Activity and Nutrition. Wellness Policy on Physical Activity and Nutrition
Intent of this Policy Indiana Model School Wellness Policy on Physical Activity and Nutrition The intent of this model school wellness policy is to provide language for physical activity and nutrition
More informationThe CDC Guide to Fruit & Vegetable Strategies to Increase Access, Availability and Consumption
The CDC Guide to Fruit & Vegetable Strategies to Increase Access, Availability and Consumption FRUITS AND VEGETABLES GUIDE MARCH 2010 1 Contents I. CDC Guide Overview II. Introduction III. Strategies to
More informationA Profile of Farmers Market Consumers and the Perceived Advantages of Produce Sold at Farmers Markets
A Profile of Farmers Market Consumers and the Perceived Advantages of Produce Sold at Farmers Markets Marianne McGarry Wolf, Arianne Spittler, and James Ahern This study examines responses of 336 produce
More informationFood Science & Chef School
Food Science & Chef School I. Introduction Lesson 1: Introduction to Food Science Learn about the course sections Learn why cooking skills are important Lesson 2: Food Science & Chef School Projects Learn
More informationProject Healthy Schools
Project Healthy Schools Ann Arbor, Michigan Intensive Site We Can! provided a new dimension for Project Healthy School. We now have something to offer the parents! Description The University of Michigan
More informationTheme: Britain Focus: Healthy Eating Context: Basic Culinary skills
Scheme of Work KS3 Food Design Technology YEAR: 7 MODULE/UNIT TITLE: Healthy Eating DURATION: 20 hours (10 weeks) Unit Summary: students will: become familiar with (and more confident in) the cooking area;
More informationFACT SHEET. Farm to School Grant Program. Funding Information and Application Requirements. (949) 589-6338 u www.blaisassoc.
FACT SHEET Farm to School Grant Program Funding Information and Application Requirements FAST FACTS 1 Application Deadline April 24, 2013 2 Workshops (if any) Three webinars will be offered. Register at:
More informationequality Pathways to Potential
equality Pathways to Potential Organization Information equality - Pathways to Potential, in existence since April 28, 1998, is a 501c3 non-profit organization that provides day services to individuals
More informationHow much do you spend on food in a typical month?
How much do you spend on food in a typical month? $ How much I spend each month in Food Stamps (EBT card benefit). $ How much I spend each month in WIC vouchers. $ How much I spend each month in cash for
More informationCommunity Eligibility Provision (CEP) School Food Service
Community Eligibility Provision (CEP) School Food Service Section 104a of the Healthy, Hunger-Free Kids Act provides an alternative to household applications for free and reduced price meals. Community
More informationFuel Up to Play 60/C CAP Scholarship Program
C CAP Program Overview Fuel Up to Play 60 (FUTP 60) is a unique in school program that encourages the availability and consumption of nutrient rich foods, along with at least 60 minutes of daily physical
More informationDOWNTOWN COLLEGE PARK FARMERS MARKET VENDOR HANDBOOK - 2014 SEASON
DOWNTOWN COLLEGE PARK FARMERS MARKET VENDOR HANDBOOK - 2014 SEASON Please read this vendor handbook carefully. It outlines the rules and guidelines for the Downtown College Park Farmers Market. If accepted
More informationGrayson Farmers Market 2015 June 3 - October 28, 2015 Connecting Friends, Food, and Farmers
Grayson Farmers Market 2015 June 3 - October 28, 2015 Connecting Friends, Food, and Farmers Please find below the application for the 2015 Season of the Grayson Farmers Market located 475 Grayson Parkway,
More informationLesson 3: Direct Marketing of Agriculture Produce
Agricultural Marketing Resource Center Value-added Agriculture Profile Iowa State University November 2007 Lesson 3: Direct Marketing of Agriculture Produce Funding was provided by the Agricultural Marketing
More informationGreater Chicago Food Depository
About Us The, Chicago s food bank, is a nonprofit food distribution and training center providing food for hungry people while striving to end hunger in our community. The Food Depository, founded in 1979,
More informationslowfoodusa.org CHAPTER LEAD: Gigia Kolouch, Slow Food Denver, CO Linda Colwell, Slow Food Portland, OR Lynn Hyndman, Slow Food Chicago, IL
4Curriculum CHAPTER LEAD: Gigia Kolouch, Slow Food Denver, CO Contributors: Linda Colwell, Slow Food Portland, OR Lynn Hyndman, Slow Food Chicago, IL Andrew Nowak, Slow Food Chapter Denver, 4: Curriculum
More informationUpdate on What Your National Research and Promotions Check-off has Been Up To. 2005 Georgia Peanut Tour Columbus, Georgia
Update on What Your National Research and Promotions Check-off has Been Up To 2005 Georgia Peanut Tour Columbus, Georgia National Peanut Board Has a Three-Prong Focus 1. Lowering Costs through Peanut Production
More informationJune 2014 SHAPE E-Newsletter
June 2014 SHAPE E-Newsletter The SHAPE Update About Our E-Newsletter The California Department of Education s Nutrition Services Division created this newsletter to provide SHAPE agencies with information,
More informationEdible Landscapes and Urban Agriculture in San Diego
Edible Landscapes and Urban Agriculture in San Diego First Lady Michelle Obama visits New Roots Garden in San Diego Fibonacci Corporate Garden at Alexandria Real Estate Equities Fresh produce on display
More informationMotivating Kids to Eat Healthy L/O/G/O
Motivating Kids to Eat Healthy L/O/G/O Motivating Kids to Eat Healthy Ginain Grayes Heather Wellings, R.D. Hillsborough County School District Tampa, Florida Objectives How to provide a fun and interactive
More informationSCHOOL HEALTH PROFILE FORM
SCHOOL HEALTH PROFILE FORM Section 1: School Profile Type of School: LEA Name: School Name: Public School District of Columbia Public Schools Ludlow-Taylor Elementary School Street Address 659 G St. NE
More informationLEGISLATIVE REPORT. House Concurrent Resolution No. 151, HD1, SD1
LEGISLATIVE REPORT Subject: Promoting Healthy Eating Reference: House Concurrent Resolution No. 151, HD1, SD1 Action Requested: Report on programs to offer alternate vegetarian school lunches and progress
More informationRed Rose Culinary Academy For Prospective Students
Red Rose Culinary Academy For Prospective Students About Red Rose Culinary Academy Description of the Program: Red Rose Culinary Academy is a 16-week training program 6 weeks will be completed in a classroom
More informationMy internship with Long Beach Fresh revealed the assets and challenges of the food movement in Long Beach; I had the opportunity to meet food
My internship with Long Beach Fresh revealed the assets and challenges of the food movement in Long Beach; I had the opportunity to meet food movement leaders, understand their strengths and weaknesses,
More informationCanada s Restaurant Industry Putting jobs and economic growth on the menu
F A L L 2 0 1 0 Canada s Restaurant Industry Putting jobs and economic growth on the menu OVERVIEW Bringing Canadians to the table On a typical day, Canadians make 17 1 million restaurant visits. They
More informationWhat are the dates, hours and locations for your farmer s markets?
HobNob Events Farmers Markets General Information and Frequently Asked Questions If you still have a question after reading through the below, please contact us at events@hobnobevents.com. HobNob Events
More informationXYZ District School Wellness Policy. Students will receive consistent nutrition messages throughout schools, classrooms, cafeterias, and school media:
XYZ District School Wellness Policy The policies outlined within this document are intended to create a school environment that protects and promotes the health of our students. This policy applies to
More informationF.I.T. Restaurant Options: Making the Healthy Choice the Easy Choice
F.I.T. Restaurant Options: Making the Healthy Choice the Easy Choice GreenTown Conference April 25, 2013 Tweet during the panel! #FITCityatGreenTown Building a Healthier Chicago (BHC) is a collaborative
More informationLocal Wellness Policy
Local Wellness Policy SY 2015-2016 Background The U.S. Congress established a requirement in the Child Nutrition and Women, Infants and Children (WIC) Reauthorization Act of 2004, that all school districts
More informationDeveloping Business & Marketing Plans for Small Acreage Enterprises
Developing Business & Marketing Plans for Small Acreage Enterprises Kynda R. Curtis Associate Professor & State Specialist Department of Applied Economics Utah State University E-mail: kynda.curtis@usu.edu
More informationMiami-Dade Community Action Plan. Communities Putting Prevention to Work
Miami-Dade Community Action Plan Communities Putting Prevention to Work 2 Table of Contents Goal One: Enhance/ Strengthen Consortium 3 Goal Two: Mass Media Campaign 4 Goal Three: Child Care Centers 5 Goal
More informationInspired Teaching Demonstration PCS Local Wellness Policy SY 2015 2018
Background The U.S. Congress established a requirement in the Child Nutrition and Women, Infants and Children (WIC) Reauthorization Act of 2004, that all school districts with a federally funded school
More informationHayin Beef Acres. Business Plan
Hayin Beef Acres Business Plan University of Maryland Extension *Disclaimer: The information contained in this case study is to be used only as a case study example for teaching purposes. The information
More informationCentral Community School
Central Community School Working together to strengthen our community through our Community Schools After School Programs SPRING 2015 PROGRAMS: APRIL JUNE 2015 REGISTRATION DATES: March 4 TH to April 15
More information