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Food Innovations Project
School District 49Growing Innovations Bread
Program
Leslie Harestad [email protected] Silver [email protected]
Dan Watts [email protected] Baillie [email protected]
Pat Lenci Public Health NurseDayna Chapman Sustainable Agriculture Society
Context
Bella Coola is a small rural and isolated community. There are 85 students in our High School. Many students do not leave the area after graduation. There is a higher than average diabetes and obesity rate in Bella Coola. Primary industries have virtually disappeared, leaving a high unemployment rate. Students need skills that will sustain them within our community.
Innovation and Problem we are addressing
School will be a model for healthy eating for our students and our community. Previously store bought granola bars and juice boxes were given out as “healthy snacks”. In the adult population there is higher than average, hypoglycemia, heart disease and bowel cancer rates.We mill grain into flour and provide bread for the whole school for breakfast and lunch.
Innovation in Practice
Students (initially with TA support) are making healthy bread from milled raw grain into flour two times a week. This bread is used for the breakfast and lunch program at the school.
Innovation in Practice We collaborated with the teacher from the Nuxalk (First Nation) class.Together we invited some Nuxalk elders from the community to come for lunch.
We made lasagna with dried stinging nettle, salad and freshly made spelt buns.We did a demonstration of the raw grain being milled into flour.
Innovation in practicecontinuedWe had some elementary school students come to the high school and see our bread making and muffin making in practice. They sampled our food and took some freshly ground flour with them to make their own muffins.
Innovation in Practice
We want to teach life skills that will foster sustainability and health. These educational innovations will sustain students through their life. Students develop a sense of ownership and pride in the bread making process, taking care of the equipment and sharing the bread and other products they have made with the school and their families.
What we are doingWe are educating and involving students in the process of bread making from mill to table.
What we are noticing in relation to studentsThis is an organic process that starts with grinding grain and making bread. This provides the context for far reaching and holistic integration of curriculum fundamentals and lifestyle values around healthy eating, taking care of each other and sharing bread.
About the milling process one student said; “That is really interesting. I never knew what flour started from”. Grinding grain into flour is a tactile experience. The students love feeling the warm flour that has just been milled.
Our first batch of bread
