MDE Team Nutrition Visits Ealy
Michigan Department of Education Team Nutrition visited Ealy Elementary School to highlight our programs effort in making positive changes for students. Short video clips were recorded to share with other schools. You may view the clips below.
Links to Videos:
Free and Reduced Meal Applications
Free and Reduced Meal Applications can be completed on-line, picked up at any school office or printed from link below. Only one application needs to be completed per family. Paper application can be returned to any school office.
Whitehall District Schools Food Service utilizes Sendmoneytoschool.com to provide convenience and information on school meal accounts. You may go to their website for more information or to manage your student's account.
Real Food SEED Project Student Engagement Every Day
The Real Food SEED Project (Student Engagement Every Day) lead by Dan Gorman, Food Service Director and Lynn DeVlieg, Student Engagement Coordinator at Montague Area Public Schools and Whitehall District Schools. The overall goal of the project is to engage students in creating relationships with real food through farm to school activities in the classroom, cafeteria and community. Utilizing place-based experiential learning opportunities, interactive presentations and taste testing, SEED helps students make connections to the source of their food, increase their awareness of the seasonality of Michigan fruits and vegetables, and incorporate real food into their diets.
We accomplish this by presenting students with multiple programs that are based on common monthly themes throughout the school year in the classroom, cafeteria, and community:
Harvest of the Month features local Michigan fruits and vegetables, introducing the concept of seasonality to students. Working with local farmers for both product and education, each month we spotlight and educate around a locally available fruit or vegetable. In the past our Harvest of the Month has included apples, winter squash, cranberries, brassica, dry beans, root vegetables, peas, carrots, pumpkins and herbs. A monthly newsletter with links and videos is also developed and available online as a resource for teachers and other staff to incorporate Harvest of the Month activities into the classroom and cafeteria.
Cultivate Michigan is our collaboration with staff and students from Muskegon Area Career Tech Center’s Catering & Culinary Program who create new recipes from seasonal Michigan products and conduct taste test three times per year in all eight school buildings.
Chef’s Table is our elementary school program offered six times per year which introduces new real food recipe ideas through presentations and taste tests in the classrooms.
Chef's Table Select are our Chef inspired, student tested minimally processed food items served on Daily in all buildings.
Cook’n Club is an after-school program available to middle school students that introduces them to the fundamentals of cooking and nutrition. This year our program material “Cooking Matters” is presented by MSU Extension nutrition experts.
School Gardens have been established or are planned at several schools. We continue to work to establish a program that integrates garden activities with school curriculum, reinforces common core standards, and welcomes parent and community involvement.
Mercy Health Community Benefit grant has funded this project and funds WDS Real Food SEED Project Coordinator Lynn DeVlieg. Lynn can be contact at email@example.com.