November News

4-H Farm to Fork

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Thanks to County Agent, Steven Patrick, Habersham County Cooperative Extension’s 4Hers that get to know local food and how it is grown. Partnering with FoodCorps, Patrick is incorporating gardening, cooking, and farm and farmers market visits into the 4-Hers monthly meetings.

 

Taste Test Grow in School Cafeterias

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Thanks to Farmer Terri Jarrard Blincoe, Chefs Ryan Spurhan, Whitney Denham and Artisan Baker Wendy Teddar Local Pumpkins, Butternuts & Sweet Potatoes were eaten in the Habersham and Rabun County cafeterias. A Farm to School taste test is an event that offers students small samples of local foods during school lunch hours in the cafeteria. Provides students the opportunity to try a variety of foods, introducing them to foods that are locally grown and in season. Facilitates a change in food choices, thus allowing new and local foods that are accepted by students to be integrated into school meals.

Farm to School Partners

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Rabun County Farm Bureau have partner with NEGA Farm to School thanks to Cindy Turpin and Rhonda Williams!

Fairview Leads Elementary Farm to School

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Dr. Hudson, Principal of Fairview Elementary, and her leadership team met with FoodCorps this month and signed their Farm To School MOA to become NEGA’s first elementary school for the pilot program. The pilot model incorporates food and nutrition education into the classroom, integrates gardens in the school environment, and brings local food into the cafeteria while working in partnership with the community and local farms.

White County Apple Art  – A Lesson & Beautification

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White County Apple Art. Teachers in White County have integrated apples into art lessons and now the beauty of the students’ work can be seen displayed across the school’s cafeteria.

NEGA Nutrition Directors Visit Sylvan Falls Mill

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Nine Northeast Georgia Nutrition Directors visited with Miller Linda Johnson to learn about Sylvan Falls Mill grits, cornmeal and flour and how to procure the local products for their schools. NEGA nutrition directors meet every 3 months to tour and learn about local food production. Georgia Fruits & Vegetable representatives, Beth Oleson & Katie Oxford shared resources and Chef Gigi presented opportunities for prepping labor-intensive local products.

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