Life Lab

Life Lab cultivates children's love of learning, healthy food, and nature through garden-based education.

There are lots of activities that can be really beneficial to your children such as getting a tennis coach for beginners, but research on nutrition education and cooking activities with kids consistently point to positive and lasting affects on their perception of food. If your family means the world to you, comparing life insurance on Money Expert is a great way to start protecting them.
With this being said, it doesn’t get you out of listening to sing-along songs with your kids, no matter how many times you’ve listened to them. Finding another activity allows you to spend more time with them, which is what every parent wants to do, especially if they are always busy. After being involved with the creation of healthy recipes, kids routinely show an inclination for choosing and enjoying fruits and vegetables. There is even more evidence of this when cooking is paired with garden based education. The full circle really hits home when a child is involved with a seed to fork curriculum, infusing their lives with a true knowledge of where their food comes from. A study called The School Lunch Initiative Evaluation Project was one of the first to look at the many variables involved in school garden, nutrition, and lunch programming. Specifically, the kids in the study showed an increased knowledge of nutrition, preference for leafy greens, a positive attitude about healthy school lunch options, and had a grasp on the idea that our eating habits effect the environment. Furthermore, parents in the study who reported eating dinner with their kids every day, noted an improvement in their food choices at the dinner table.

Another powerful study, discussed in this article by Pamela Koch, takes a look at the link between eating habits and cooking programs within schools.

The third group received a series of classroom lessons called Cookshop (CS), which made direct connections to school lunch through having students cook the same vegetable and whole grain recipes in the classroom that they were served in the lunchroom. While they cooked and ate the food as a class, the students also learned about the food, its nutritional value, history, and the science of plants, as well as how to find and use the most suitable utensils for a particular job, for example, they were told to find the best potato mashers to allow them to mash potatoes and other ingredients properly ready for cooking. The students who received Cookshop significantly increased their intake of the targeted foods. Additionally, the students who received CS had the greatest knowledge gains; the greatest increased preferences for whole, plant foods; and gains in their confidence that they had acquired basic cooking skills. These outcomes suggest that hands-on working with and learning about food specifically cooking and eating healthy foods was a necessary ingredient to motivate students to eat new, healthful offerings in the lunchroom.

When our country is in the throws of such wide-scale obesity and diabetes epidemics, these simple proven results of better nutrition are imperative for the next generation to follow. Take this cost-benefit analysis of Californias Expanded Food and Nutrition Education Program, a federally funded nutrition education program for low income families, by Block Joy Amy, V. Pradhan, G. Goldman:

Using enrolled participants’ demographics and food-related dietary behavior, results indicated that for every $1.00 spent on the program, $3.87–$8.34 is saved in health care costs. These results demonstrate that nutrition education programs are a good investment.

So it is obvious that we need to continue to advocate for and support gardens and nutrition education in our schools. But we can also start at home with some fun and easy activities. Yes, there will be messy counters and floors, but the value of spending time together, empowering your child to have confidence in the kitchen, and see and taste the results of their own important work, will overpower the small inconveniences tenfold. Below are some great resources to get cookin!


Resources

Research articles that support the effectiveness of Garden Enhanced Nutrition Education

Life Lab’s Garden Enhanced Nutrition Education Resource List includes resources for educators including many online lessons.

Check out Life Labs Posts on Cooking and Nutrition which includes a video of Pacific Elementary Schools Food Lab Program – where the students cook every school lunch!

Workshops
Free workshops on improving school food and wellness in California www.healthyschoolenvironment.org

Life Lab’s Plant It, Grow It, Eat It Workshop explore ways to teach nutrition to elementary and middle school students through gardening, harvesting, and meal preparation.

Feeling Fine With Fresh Foods Field Trip at the Garden Classroom
A winter field trip for 4-5th grader classes that explores health and nutrition topics and where students make and enjoy a stone soup.


Websites on Family Cooking

www.whatscookingwithkids.com cooking with kids for a healthy body, planet, and community. Also check out her blog roll for many other great sites.
www.spatulatta.com 350+ Cooking videos and recipes
www.pbs.org/parents/kitchenexplorers/ from PBS Parents a nice site on cooking with kids

Family Friendly Cookbooks for the Young Chef
The Family Kitchen Garden: How to Plant, Grow, and Cook Together by Karen Liebreich, Jutta Wagner, and Annette Wendland
The Family Kitchen Garden integrates the garden and kitchen in a simple, fun way that parents and children can enjoy together. By teaching kids how to garden, they will be more likely to eat what they grow what a rewarding way to encourage healthy foods!

The Whole Family Cookbook: Your Guide to Cooking Healthy Seasonal Food with your Kids by Michelle Stern
The Whole Family Cookbook offers time-saving strategies for shopping and cooking, along with the resources you need to cook healthy, local food in any season. Delicious recipes will please discriminating adults and will tickle the taste buds of children, getting them excited to eat healthy meals for their bodies and for the benefit of the planet.

Pretend Soup and Other Real Recipes by Mollie Katzen
Pretend Soup is the classic cookbook for kids, written by Mollie Katzen, author of the Moosewood Cookbook, and educator Ann Henderson. “The child is the focus here: attention is paid to physical ability, comfortable work levels, and variety of tactile experience. A long list of skills and attitudes children can gain from cooking supports the idea that the process is more important than the product.” – School Library Journal. Recommended for ages 5 to 8. Also check out Katzen’s Honest Pretzels and Other Amazing Recipes for older kids.

Cooking with Children: 15 Lessons for Children, Age 7 and Up, Who Really Want to Learn to Cook by Marion Cunningham
Although not as colorful and hip as some of the other cookbooks on this list, Marion Cunningham (Fannie Farmer Cookbooks) has created a book for adults and children that teaches very useful culinary skills as well as the importance of quality family time preparing meals. For example, in chapter one readers will make Vegetable Soup while learning how to chop vegetables, saut, tell the difference between boil and simmer, and how to be organized. Recommended for ages 7 and up.

Fanny At Chez Panisse by Alice Waters
Opening up the magic world of cooking to children, Alice Waters describes, in the words of seven-year-old Fanny, the path food travels from the garden to the kitchen to the table. Teaching kids where food really comes from not just from the market but also from farms and people who care about the earth, Fanny at Chez Panisse has lessons on the importance of eating with your hands, of garlic and of composting and recycling. With 46 recipes…. – from the publisher. Recommended for ages 9 to 12.

The Silver Spoon for Children: Favorite Italian Recipes
by Phaidon Press
Phaidon Press’ Silver Spoon for Kids. Intelligent Italian recipes with easy instructions from the publishers of the famed Silver Spoon for adults (which is a 50yr old, 1000 page tome of Italian Cooking).

The Gastrokid Cookbook: Feeding a Foodie Family in a Fast-food World by Hugh Garvey & Matthew Yeomans
While not a kid’s cookbook to cook from – Gastrokid is of note here as it’s a great place to start to broaden kid’s food horizons. Think of it as a cook-together book. From the back ” the Foodie Parent’s Guide to Raising Passionate Adventurous Eaters”.

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1 day ago

Readers To Eaters

Love this new review on Sandor Katz and the Tiny Wild from Shelf Awareness! bit.ly/3bG3czi "Martin and Lee incorporate quotes from Katz throughout their energetic, onomatopoeic text… Julie Wilson’s casual, enthusiastic, earth-toned illustrations suit the subject and Katz’s effervescent personality. The entertainment value here is rivaled by expansive backmatter including an afterword by Katz addressing readers, a visual guide to kraut-making, long author and illustrator notes (including ethnographic research) and additional resources.A fizzy and informative celebration of fermentation that enthusiastically supports curious experimentation and food literacy."..#FoodLiteracy #FoodEducation #FoodHeroes #FoodBiography #FoodWriter #Fermentor #Fermentation #NoHeatCooking #TinyWild #Microbes #FoodScience #STEM #LGBTQ #Queer #QueerCommunity #SummerReading #SummerLearning #SummerCooking #SummerGardening #KidsGardening American Farm Bureau Foundation for AgricultureNational Farm to School Network Tennessee Library Association Tennessee Agriculture in the ClassroomSlow Food Middle TennesseeJunior Master Gardener Program The American Horticultural Society Big Green Life LabChelsea Green Publishing

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4 weeks ago

Philip Lee

So excitd about #MDSNAPEd #EatYourWords kickoff Thur! Check out video on summer program connecting #NutritionEducation & #EarlyLiteracy, giving away 50,000 Sylvia’s Spinach at schools and #FarmersMarkets. Event info+ kickoff w author Katherine Pryor+ resources @ extension.umd.edu/eat-your-words..#SNAPEd #EarlyLiteracy #FoodLiteracy #FoodEducation #Nutrition #NutritionEducation #EatingFresh #EatingVegetables #KidsGardneing #SchoolGarden #FarmToSchoolSlow Food USA School Garden NetworkBig Green Common Threads Pilot Light Life Lab

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#tbt to that time two weeks ago we were at the School Garden Support Organization – SGSO – Network conference organized by Sprouts Farmers Market and Life Lab !Check out this cool recap video Jen put together – love how we’re #growingschoolgardens together!#veggiecatethefirststate #stemeducation #handsonlearning #schoolgardens #kidswhogarden

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2 months ago

Life Lab

www.lifelab.org/jobs Full-time Bilingual Garden Educators at PVUSD School Gardens and Summer Program Staff at Garden Classroom on UCSC Farm

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2 months ago

Life Lab

Full-time Career and Summer Staff Positions in @pajarovalleyusd school gardens and the Life Lab Garden Classroom. On the @ucscagroecology farm @ucsc @pvusdschoolfood lifeLab.org/jobs

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2 months ago

Readers To Eaters

Thrilled that The Thing About Bees: A Love Letter is NC Farm Bureau "Ag in the Classroom" #BookOfTheMonth! Check out their terrific Activity Guide, including a few fun facts:• The honeybee is the state insect for North Carolina and 15 other states? • In North Carolina, bees help to pollinate strawberries, apples, and broccoli to name a few.bit.ly/3tE6nLASee this reading of author/illustrator Shabazz Larkin for PBS/ Thirteen WNET New York. bit.ly/32LQ0S0Good sharing for United Nations #WorldBeeDay on 5/20 and June #NationalPollinatorsMonth. ..#AgClassroom #AgLiteracy #AITC #FarmToSchool #Bees #Pollinators #Pollination #FoodLiteracy #FoodEducation #DiverseBooks National Agriculture in the ClassroomAmerican Farm Bureau Foundation for AgricultureNCLA: North Carolina Library AssociationNC School Library Media AssociationState Library of North CarolinaASAP – Appalachian Sustainable Agriculture ProjectNational Farm to School Network The Bee Cause Project The Pollinator Partnership North Carolina State Beekeepers AssociationNC Beekeepers Forsyth County Beekeepers Association of N.C.Whole Kids Foundation Big Green FoodCorps Life LabThe Black Church Food Security Network The Brown Bookshelf Multicultural Children’s Book Day We Need Diverse Books

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2 months ago

Readers To Eaters

Happy #PoetryFriday, #NationalPoetryMonth & #NationalGardenMonth!Sharing #poem "Three Sisters" from Our School Garden!, winner of #GrowingGoodKidsBookAward from Junior Master Gardener Program and The American Horticultural Society bit.ly/1x8LrbK See Curriculum Matrix from National Agriculture in the Classroom, including more on Three Sisters Garden. bit.ly/3Lybfv1 ..#Poetry #ChildrensPoetry #FoodPoetry #FoodLiteracy #SchoolGarden #GardenEducation #FarmToSchool #STEM #STEAM #AITC #AgClassroom #AgLiteracy National Farm to School NetworkCalifornia Farm to School Massachusetts Farm to SchoolSouth Carolina Farm to School Clemson Extension School & Community GardeningIowa Agriculture Literacy FoundationNew York Agriculture in the ClassroomLife Lab Big Green Pilot Light Common Threads FarmWashington Ag in the Classroom Common Threads Farm Viva Farms Edible Schoolyard NYC Slow Food SeattleNational Black Child Development Institute (NBCDI)

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2 months ago

Readers To Eaters

"Colorful, stylized art and playful, accessible text… Inspiring and ‘kraut-chi-licious.’" So excited for our first review of Sandor Katz and the Tiny Wild from Kirkus Reviews, just posted today! Full review below. Cheers to co-authors Jacqueline Briggs Martin and June Jo Lee for their followup to Chef Roy Choi and the Street Food Remix, part of the award winning "Food Heroes" series, and the illustration debut for artist Julie Wilson. Such a fun team to work with! Just like June Jo wrote in her Author’s Note on visiting Sandor’s fermentation school, "we were all transformed—livelier, funkier, and more wild." Bay Area friends can come to joint book event with Sandor signing FERMENTATION JOURNEYS and co-author June Jo Lee signing Sandor Katz and the Tiny Wild at South Berkeley Farmers Market/Ecology Center, 5/31, 3-5pm. Sandor will also make pao-cai, a chinese style of fermenting vegetables in a spiced brine that is perpetually reused. bit.ly/3wmhifZKIRKUS REVIEW A biography of food-fermentation guru Sandor Katz.Colorful, stylized art and playful, accessible text draw in readers, beginning with the endpapers’ beautiful cabbages. First, Katz is shown in his world-renowned fermentation school in Walnut Ridge, Tennessee, where his kitchen lies inside a house with a “crickety-crockety porch.” Next, readers learn of his boyhood in New York City, where he grows up loving fermented foods such as sauerkraut and kosher dill pickles. As a young man, Katz watches friends dying of AIDS and then learns that he is HIV-positive. He decides that the best way to take better care of himself is to leave his beloved city and “join a community of queer folks” in rural Tennessee. When their farm is overpopulated with ready-to-harvest cabbage, Katz is inspired to try his hand at sauerkraut. Soon, he combines that recipe with Korean kimchi spices and creates something that he dubs “kraut-chi.” A dazzling double-page spread shows him and his living partners at table as they dub him “Sandorkraut.” Katz markets his product and eventually travels the world, teaching, learning, and writing about fermented foods. The simple instructions—“chop, salt, squeeze, pack, and wait”—become the foundation for an accessible, six-step recipe at the end. Fermentation definitions are deftly sprinkled throughout the pages. Inspiring and “kraut-chi-licious.” • Book info @ bit.ly/35X4frY• Friends @ #TXLA22 can see the book at Publisher Spotlight booth 2140. • SANDOR KATZ will be published this June. Look for June Jo signing at #ALA2020 in DC this June. Stay tuned for more info.• Look for the audiobook from Live Oak Media later this year! ..#FoodLiteracy #FoodHeroes #FoodCulture #Fermentation #NoHeatCooking #Microbes #TinyWild #LGBTQ+ #QueerCommunity #PictureBookBiography #FoodBiography #FoodWriterNational Farm to School Network National Agriculture in the Classroom Life Lab Big Green Slow Food USA Real Food Media The Edible Schoolyard Project Center for Ecoliteracy FoodCorps Pilot Light The Fermentation Association

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Life Lab provides truly inspiring training. Their breadth of experience, joy for teaching, and commitment to sharing knowledge highlight the best practices in food and garden education.
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Terry had another awesome two weeks at Life Lab. I think he learns more there than in any other part of his year. School is great, but he’s passionate (and often dogmatic) about what he learns there.
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