Valley students gobble up edible schoolyard

A veritable feast takes place each fall at the Dr. Arthur Hines Elementary School in Summerville as students, teachers and volunteers gather at the communal table to reap the rewards of another successful growing season.

The annual Harvest Festival Luncheon held Oct. 16 celebrated a culmination of hard work, imagination and community spirit that goes into the original Edible Schoolyard each year. And it looks like more Valley schools are ready to gobble up the concept.

The idea for the ever-expanding vegetable garden at Dr. Arthur Hines sprouted five years ago as a healthy living initiative between the school and the Hants Shore Health Centre. Project coordinator Kathy Aldous says the garden at Dr. Arthur Hines has set the precedent for the healthy living approach to learning. “I firmly believe this is the best health promotion program any school could have,” she said.

Not only are students more physically active by planting and tending the garden, the food they grow becomes the staple for school lunches. “It just encompasses everything; it’s the perfect hands on learning experience.”

The school’s Healthy Living coordinator Jean Crawford says having a garden onsite has expanded student appetites for healthy lunches. “The Grade 6 students make the lunch program and now they have a better idea how to use the food they grow and are cooking more at home on their own.” She adds, “ it's just a great opportunity for them to see there is a different way of eating, and that fresh doesn't take long to prepare.”

Lessons learned extend into the classroom

Lessons learned in the garden extend to indoor classroom activities as well, Aldous said. “It has opened doors for special projects right through the curriculum, from social studies to science and even poetry.”

Aldous is a member of Slow Food Nova Scotia whose special interest in the project inspired the documentary production of “The Edible Schoolyard” last May. She said SFNS would like to see more schools take the initiative to create their own gardens and it’s campaigning to promote the program throughout the region.

Troy Davids, a physical education teacher at Aldershot Elementary School in Kentville, attended this year’s soiree along with two student members of the school’s nutrition committee.

He said they came to get a first-hand look at what it would take to create an edible schoolyard on their own patch. “We're looking at starting something similar at our school if given the opportunity.” Aldershot School has applied for funding from the Health Promoting Schools initiative with plans to build an onsite greenhouse.

Davids agrees this approach to healthy living has a far greater reach than just good, wholesome food. “The whole process is tied into curriculum more than people realize,” he said.

Davids also recognized it takes the entire community pitching in. “They’re lucky to have such a strong volunteer base here to make this happen,” he said.

Can’t get food any fresher

Everyone at the celebration luncheon that day had a hand in helping to promote the edible schoolyard. The Grade 6 students give back by preparing a special meal straight from the garden. As a Slow Food member resident chef for the day, restaurateur Michael Howell volunteers once a year to help the students appreciate what’s growing in their own backyard. “The magic of today was that all this food was growing just a few hours ago. You can't get better than that.”

The menu for this year included such delicacies as honey glazed brussel sprout kebabs, veggie stuffed cabbage rolls, corn and leek chowder and baked parsnip chips.

Howell said it’s amazing what they can make from what is left in the garden. “It’s the best they can learn to make good from what they've grown here on their own.”

Stanley Pyra is a firm believer in the edible schoolyard and has helped to fund the initiative from day one. He traveled from his home in Dartmouth to partake of the students’ creations. “I have so much appreciation for the work being done to help the children understand and better appreciate where their food comes from,” he said. “It just goes to show you can have a nourishing meal straight out of the garden. This is something every school should be doing.”

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