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  Chequamegon Bay

What we're
 Reading

Each week we post articles, poems, and essays that relate to food sovereignty, health & wellbeing, and eating culture.

Kids made fun of my 'stinky' lunch, which taught me a hard lesson about life in America

5/2/2016

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Freedman says that he spoke to immigrants in Lynn elementary schools, just outside Boston; Some students there were concerned that their lunch menus were nothing like what they ate at home.

“I saw that it was exceptionally rare to find schools including food on the menu that reflected the demographics of their student body,” Freedman says.


“I created this guide for food service staff and school food advocates to begin thinking about how to build more foods into their menus that reflected the lived experience of the students eating it,” says Freedman, adding that it’s also about making schools healthier and introducing foods in a way that all students can embrace.

Tam says it’s not just about the food, though. Seeing a range of types of cuisines also helps develop respect for diversity.

Written by Marcelle Hutchins for PRI's The World. Read the full article here.


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How a Health Clinic Made a Local Grocery Store Part of Its Prescription

4/20/2016

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"A partnership between a Boston health clinic and a local grocery shows what economic development can do when it makes community health a priority.

"Three years ago, they began to talk: Was there a way they could create jobs, grow their local economy, and reduce blight, all while helping people live longer and healthier?

"The result is a level of community outreach and on-site education built on the expertise of both BNHC and Vicente’s. The health center offers a range of primary care, urgent care, dental, vision, and mental health services, along with teen programs and nutrition counseling. Clinicians write “veggie scripts” for patients as part of efforts to promote heart health and weight reduction. They urge patients to enroll in free nutrition and cooking classes, taking advantage of an on-site demonstration kitchen. Guided supermarket tours help people better understand nutrition labels and make healthy ingredient substitutes. In addition, the store is testing incentive programs that both encourage healthy choices and keep food affordable."

Written by Bob Van Meter for YES! Magazine. Read the full article here.

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Is This Second-Grader a Better Cook Than You?

3/14/2016

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"Probably. But you didn't learn how to chop chives in elementary school. 

"Reading, math, science, history, social studies—a cooking class covers it all.

​“'It’s learning, but in a way that’s very different than what kids are used to,' said Jeannie Fournier, director of nutrition and health education for the
 Food Bank for New York City. 'It’s not about testing. It’s not about their scores.'”

Written by Janey Rausa Fuller for Epicurious. Read the full article here. 





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         The F.E.A.S.T. by the Bay website is currently maintained through the community outreach of the Farm to School Programs in the Ashland, Bayfield, and Washburn School Districts.
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  • Home
    • Contact
    • In the News
    • What We're Reading
    • Volunteer Opportunities
  • Food Sovereignty
    • Bad River Tribal Food Sovereignty
    • Community Gardens
    • Local Resources & Partnering Organizations
  • Education
    • Winter Spinach High Tunnel Research Project
    • Farm to School >
      • Harvest of the Month
      • School Gardens
      • Farm-to-School Contacts
      • Internships
      • Local Food Requests
      • Events
    • High Tunnel Greenhouse Project >
      • Resources for Educators
      • School High Tunnels
  • Access to Food
    • Local Food Retailers
    • Farmer's Markets
    • CSAs
    • Farm-to-Table Restaurants
    • Food Pantries & Community Resources
  • Sustainable Farming
    • Listing of Local Farms
    • Resources For Established and Aspiring Farmers
  • Traditions
    • Ojibwe Food Traditions
    • FEAST Community Cookbook & Recipes
    • Farm to School Local Foods Recipes
  • Donate