Testimonial for Wild Rice

Last week, I found myself talking about my students to a judge. "My name is Molly Sowash. I teach elementary school students about local food and sustainable farming,” I told her, “Tomorrow I'm going into the second-grade classrooms at EXPO Elementary and teaching...

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2016-17 School Year in Review

As we begin another school year, we like to pause to reflect on the school year that has just passed. Here are some notable numbers from 2016-17: Total lessons taught: 772 Lessons in the garden: 59 Middle school lessons: 27 Number of schools: 52 Number of districts: 8...

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Fruit Smoothie

INGREDIENTS: Apple Juice Banana (bruised or brown is OK!) Strawberries (saved and frozen or fresh). Peaches (soft or mushy is OK!) INSTRUCTIONS: Blend all ingredients together. Add any other fruits you like. Smoothies are especially great for using up bruised or...

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Maple Sumac Popcorn

From the Local Long Ago Lesson INGREDIENTS:  1/2 cup of popcorn seeds A tablespoon of Sumac A tablespoon of Maple syrup INSTRUCTIONS:  Pop the popcorn. Drizzle on the maple syrup. Sprinkle on the sumac. Mix with a spoon. Serve and...

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Herb Butter

INGREDIENTS: A few leaves of your favorite fresh herbs. Herb Choices Include: basil, chives, dill, mint, parsley, rosemary, thyme, oregano or your favorite Butter – Salted or Unsalted. At room temperature. Your favorite bread or cracker. INSTRUCTIONS: Cut or tear the...

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Seaweed Salad

INGREDIENTS: ½ to ¼ oz. dried wakame or dried mixed seaweed 1 small cucumber (or ½ a large cucumber) 1 Tablespoon (Tbsp) soy sauce such as tamari 1 Tbsp rice vinegar 1 Teaspoon (tsp) real maple syrup 1 tsp sesame oil 1 small piece of ginger, grated (enough to make 1...

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The WHY of our Work

In the fall, we walk into the classroom with a tall cornstalk in tow. The next week we hide root vegetables around the room for students to discover in an imaginary root cellar. In the winter, we paste beans to a map of the world and look at potatoes full of eyes. As...

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Gifts from Many Cultures

“Raise your hand if your grandparents were born in a different country,” I ask a classroom of 4th graders at Bruce Vento Elementary. “Raise your hand if your parents were born in a different country,” I continue, encouraging students to look around the room at their...

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Witnessing the Power of Stories

“My favorite part was when you told the story about the seed of the sun and all those other stories in that day.”    – 3rd grader from Horace Mann Elementary As the newest and youngest member of our small staff, I have learned a lot over the past six months of...

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Wild Rice

INGREDIENTS:  1/2 cup of wild rice (in class we used lake-grown, which cooks faster) a pinch of salt 1 Tbsp. oil 1 1/2 cups water (you may need up to a cup more) INSTRUCTIONS:  Heat the oil in a saucepan, then lightly sauté the rice so it gets warm and toasty! Add 1...

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Midwest Food Connection 101

Here are some photos from my visit to Frost Lake Elementary this January, exploring and tasting some new fruit in our “Global Fruit Picking” lesson. Ever wondered just how Midwest Food Connection is able to reach students all over the Twin Cities with our culinary...

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Five MFC Projects to Watch For

Uli Koester In January, MFC wrapped up an exciting year of celebrations, special lessons, and speaker engagements. Twenty years of teaching children about great food! Emerging from this excitement, we find ourselves with a new mission statement and a strategic plan...

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Observations from our Carleton Extern

Hello readers of the Midwest Food Connection’s blog! I’m Jenni Rogan, a sophomore at Carleton College interested in food and environmental education. I’ve done a lot of environmental education in the past, from running an after-school gardening program to working as a...

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Fall Farm Field Trips

Midwest Food Connection's work bringing educational adventures in food, cooking, and gardening to children and their families includes taking Twin Cities students on field trips to local farms to experience where their food comes from firsthand. I was lucky to be able...

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Join our team!

The Midwest Food Connection is seeking a half-time teacher to present lessons on healthful foods, cooking, and gardening in Twin Cities elementary classrooms. Start-date: September Salary: 15,500-17,500 for 10 months, 20 hours a week Benefits: health, dental,...

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Inquiring Nature-Loving Minds Want to Know!

Our spring planting unit is well under way, and it is, as always, a rich, fresh, and lively set of four lessons where we bring our buckets, dirt, seeds, and spring plants right into the classrooms.  We teachers with Midwest Food Connection have a great appreciation...

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