October is Farm to School Month!
October is National Farm to School Month, a time to celebrate the connections happening all over the country between children and local food! The 2016 National Farm to School Month theme, One Small Step, celebrates the simple ways anyone can get informed, get involved and take action to advance farm to school in their own communities and across the country. Whether you’re an educator, food service professional, farmer, or food-loving family, there are countless small steps you can take to celebrate this October! Schools can invite a chef or farmer to visit with keiki, host a student farmers’ market, serve local produce as a snack, or coordinate a family event and give tours of the school’s garden! Farm Field Trips are a great way to celebrate Farm to School month and connect students to how food is grown and the farmers who grow it! Check out our list of Farm Field Trip Sites and remember that Kōkua Hawaiʻi Foundation Field Trip Grants are still available to assist schools with costs (admission and/or bus). Families can host a locally grown meal with friends, visit their local farmers’ market, plant a garden, visit a local farm, and more!
Learn more about National Farm to School Month and take the One Small Step Pledge by visiting the National Farm to School Network’s website, farmtoschool.org.
Calling all students, teachers, families, chefs, farmers, and everyone who eats across Hawaiʻi to join us in THE CHOMP!
Celebrate National Farm to School Month and Food Day by sharing photos of you, your family, class or co-workers chomping down on fresh, local, “close to the source” foods.
1. Register at bit.ly/ChompHawaii.
2. Take a photo of you, your family or class eating fresh, local foods.
3. Email your photos to firstname.lastname@example.org. Make sure any minors in the photo are cleared.
4. If you are on social media, upload your photo to Instagram, Facebook, or Twitter and tag it using #ChompHawaii #FoodDay2016 and #FarmtoSchool.
Join the nationwide celebration and movement to promote healthy, local, affordable, and sustainable food!
Tricks to Healthy Halloween Treats
October is finally here and the ʻĀINA in Schools Team is thrilled to be celebrating the best holiday of the year… Farm to School Month! Throughout the month of October, schools, farms, and community organizations across the country are celebrating healthy, locally grown food. Here on Oʻahu, we are gearing up for school visits from local Chefs, Garden Harvest Parties, Health Fairs, Farm Field Trips, and other food education events in schools.
To join in on the celebration, check out these 5 fun, easy, recipes in the spirit of Halloween with a healthy, Farm to School twist.
For savvy social media users, be sure to tag photos of you eating your healthy, homemade creations with #CHOMPhawaii and #FarmtoSchool.
ʻĀINA In Schools Grows on Keolu Elementary Campus
School guidance counselor Bianca Yanuaria is leading Keolu Elementary in their first year as an ʻĀINA School. Bianca attended both the Oʻahu ʻĀINA Garden/Compost and Nutrition Curriculum Training for Educators and has been integrating the ʻĀINA In Schools Curriculum ever since. The Keolu ʻĀINA Team is made up of Principal Gay Kong, parent and ʻĀINA Team Coordinator Thao Phan, Custodial Manager Joyce Pardy, PCNC Jolene Chang, and parent and community kalo farmer Kekoa Poki. Together, they planned their fall Garden Party and built two new Grade 4 Hawaiian Garden beds and relocated existing garden beds on campus for Grades K, 1, and 2 and the ʻĀINA Garden Club. Ms. Yanuaria is also learning along with students about the care and feeding of vermicomposting worms. ʻĀINA Nutrition Lessons and Grade 4 Hawaiian Garden Lessons have already begun with students exploring the ʻĀINA Food Guide, tasting poi smoothies, and planting kalo in their new garden beds.
ʻĀINA In Schools Upcoming Docent Trainings
Volunteer with Kōkua Hawaiʻi Foundation and join an ‘ĀINA In Schools Docent Team! No experience is needed and training will be provided. See training dates below and contact us for more information and to RSVP!
ʻĀINA Nutrition Docent Trainings:
- North Shore: Tuesday, October 18
- Windward: Wednesday, October 19
- Honolulu: Thursday, October 20
- Koʻolauloa: Friday, October 21
ʻĀINA Garden/Compost Docent Trainings:
- North Shore: Tuesday, October 25
- Windward: Wednesday, October 26
- Honolulu: Thursday, October 27
- Koʻolauloa: Friday, October 28
ʻĀINA Farm to School Field Trips for Educators
On October 1st, 30 ʻĀINA educators attended the first in a quarterly series of ʻĀINA Farm to School Field Trips for Educators. ʻĀINA Farm to School Field Trips for Educators are fun and educational opportunities for educators, docents, and parents to visit ʻĀINA schools and field trip destinations that promote Agricultural Literacy. The first stop was to Mud Hen Water Restaurant, the newest restaurant of Owner/Chef Ed Kenney of Town, whose guiding mantra is “local first, organic whenever possible, with aloha always.” Educators learned about the Food Shed, toured a certified kitchen used by numerous local food producers, and discussed the many ways the community is brought together through food. The group then moved to Waikīkī Elementary School where they toured the school’s ‘ĀINA Gardens, Food Farm, fruit orchard, and vermicomposting system. The teachers learned about cooking strategies and food safety with students, then chose a cooking station set up by Holoholo General Store & Farm where they prepared a Mediterranean feast with mostly locally sourced ingredients and ingredients harvested from Waikīkī Elementary’s Food Farm and fruit orchard!
130 Students Attend 3rd Annual North Shore Youth Food Summit
130 students from 5 Oʻahu schools, Leilehua High, Kahuku High & Intermediate, Sunset Beach Elementary, Lanikai Elementary Public Charter, and Kalāheo High Schools, attended the 3rd Annual North Shore Youth Food Summit. The theme this year was “Food Waste”. Students heard from Chef Ed Kenney and Kōkua Hawaiʻi Foundation co-founder Jack Johnson about the issue and then toured one of four farms on the North Shore. Back at Waimea Valley, students were treated to a delicious, locally-sourced lunch, heard a presentation from Oʻahu’s only zero waste school, Lanikai Elementary PCS, and then went to work to put together creative and effective action plans for their schools to reduce a source of waste in their cafeterias and classrooms. Ideas included having milk on tap in the cafeteria and buying reusable trays, forks and dishwashers!
This is an annual event coordinated by by North Shore Community Land Trust and Kōkua Hawaiʻi Foundation with support from Johnson ʻOhana Charitable Foundation. Mahalo to Mōhala Farms, Kahuku Farms, Twin Bridge Farms, and Mālama Loko Ea Foundation for hosting the field trip portion of the Summit and educating our youth about local farming, composting, and mālama ʻāina. We send a big mahalo to Waimea Valley for hosting the event!
Whole Kids Foundation School Garden Grants: Apply by October 31, 2016
What do ‘ĀINA schools Waikīkī Elementary, Ke Kula ʻo Samuel M. Kamakau PCS, and Kainalu Elementary have in common? They have all received a Whole Kids Foundation School Garden or Salad Bar Grant. This program provides a $2,000 monetary grant to support an edible educational garden on the grounds of a K-12 school. Schools, or a non-profit organization working in partnership with a school, may apply. Apply Here.
If you are interested in a garden grant for a non-profit children’s programming organization, but not located at a school, check out the Whole Kids Foundation Extended Learning Garden Grant.
Pumpkin No-Bake Energy Bite
Chef Elisabeth Beagle of Holoholo General Store and Farm prepared one of her fall favorites with the Lāʻie Elementary second graders at their recent ʻĀINA Chef Visit.
8 oz. (about 1 packed cup) chopped dates
1/4 cup honey
1/4 cup pumpkin puree
1 tbsp chia seeds or flax seeds
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
pinch of salt
1 cup old-fashioned oats (dry)
1 cup toasted coconut flakes
1 cup toasted pepitas (shelled pumpkin seeds)
Combine the dates, honey, pumpkin puree, chia or flax seeds, cinnamon, ginger, nutmeg, and salt in a food processor, and pulse until smooth and combined.
Transfer the mixture to a large bowl, and stir in the oats, coconut flakes and pumpkin seeds until well mixed.
Cover and refrigerate for at least 30 minutes.
Use a spoon or cookie scoop to shape chilled mixture into small balls (about an inch in diameter), place on serving plate.
You may also line a small baking pan with parchment paper, and press the mixture evenly into the pan, then cut into squares and serve as bars.
You can store and enjoy this delicious snack covered in the refrigerator for up to 2 weeks. For Halloween “eye ball” bites, roll balls in a small bowl of shredded coconut flakes then gently press a raisin onto the top of the ball to resemble an eyeball.