"I think what catches their interest initially is when we get shipped in fresh vegetables from the farm, and we do a whole tasting for the day. The tasting isn't normal vegetables they would see in the vegetable section of their grocery store; it's candied striped beets, purple potatoes, white carrots, all types of herbs - things most kids have never tried – and actually most adults haven't tried either." Popcorn shoots are a particular favorite among her students, ages 9 to 11.
"We also have a worm farm that we grow, putting food waste from student lunches in there so the worms can compost," she says. "From there, we dive into the different lessons."
The typical classroom lecture comes to life with lessons and real world visuals. It's interactive and organic, a welcome analog moment. Each classroom is given a Veggie U–prepared kit that includes a large grow light, planting flats, soil, seeds, worms, root view boxes, instructional videos, student journals and vegetables from the Chef's Garden. "As they're seeing the plants growing, they're learning about the different parts of the plant, what type of seeds they grow from, natural materials required for plants to grow, different types of environments that they can grow in, and a lot of nutritional lessons."
In Johnson's classroom, the science-based Veggie U curriculum starts in the spring, an appropriately timed intro as the Ohio winter ushers in a more fertile season. "We try to uproot as many of those plants as we can when the school year is over, and by then, after six weeks… the plants are at a decent size when they can be re-planted somewhere else.
"I give the students some instruction on what kind of environment in their house, if they don't already have a garden, or inside in a pot near a window, if they want to take some home and let them grow over the summer."
One of the highlights of Johnson's class is the end-of-the-year "veggie feast", when Johnson sends notes home to families asking for vegetable-based dishes that can be shared with the class. "Kids get to try vegetables in ways that they may not experience at home."
For Johnson, the program is a win-win, offering students a unique, engaging learning experience that has the potential to set positive lifelong behaviors, while providing teachers with a workable curriculum. "Over the years, the curriculum has become more adapted to the kids, that age group, and Veggie U has really honed in on how to catch the kids' interests and make it pretty simple for the teachers," says Johnson.
"I think sometimes teachers hear about these great opportunities, and these great projects, and great curriculum ideas, and they're too overwhelmed with other things. Veggie U makes it really simple: They give you a full overview of the entire unit, which takes six weeks, and they break it down into weeks and even days. They've created a whole addendum for special needs students, those with learning difficulties, and how to get that same material across, but in a different manner."
As an educator, Johnson's priority is always her students. "It's such a wonderful way to address all those state required science standards that you have to meet," she says. "The kids get so excited about it. It provides kids with lifelong knowledge on how to lead a healthy life. It's a cool program, and I look forward to it every year. It always means spring is on the horizon when the plants start to arrive."
The 2010 Food & Wine Celebration is a benefit for the Veggie U Children's Program. The event takes place Saturday, July 16, 2011 on the grounds of the Culinary Vegetable Institute in Milan, Ohio. for more information or to purchase tickets, go here.
You can support Veggie U programs all year long and get a mighty nice benefit yourself: If you donate at least $5 to Veggie U by December 23, 2010, you'll be entered to win more than $2,300 in gift cards from local independent restaurants. To increase your chances of winning, donate more – you'll get an entry for each $5 you give. Call 419-499-7500 Monday through Friday, between 9 a.m. and 5 p.m., and reference Cleveland Foodie when making your donation. For more details, click here.
[Photos by Michelle Demuth-Bibb/The Chef's Garden]
