Kirsten Gerbatsch and Daniel Marbury serve together in Traverse City, Michigan where they collaborate to have maximum impact in their schools.
by FoodCorps Fellow in Michigan, Robyn Wardell
Would my students get the most out of planting in the garden today or having a cooking class? Should I spend the next few hours trying to contact Ms. King, the food service director, or should I really use this time to turn the compost at Eisenhower Elementary? Last year, as a FoodCorps service member, I wrestled with these questions as I spent my time divided amongst classroom taste tests of fruits and vegetables, school garden education and maintenance, building a relationship with the district food service director, and a handful of other projects. I was the only service member in Flint, Michigan, and I often struggled with how to focus my energies when there were so many ways to engage kids with food. How could I prioritize giving kids access to healthy food in the cafeteria versus hands-on gardening experiences when both are integral pieces of the puzzle?
To read the rest of this post on the Cooking Light blog, click here.
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