kidscookclassroom School Days  Fall 2009
In This Issue
Loring Schoolyard Garden Harvest Celebration
Kids Cook Lessons
Classroom Guests
elephant kahl
   Pumpkins on the Vine

Fifth grade students gathered ingredients  from Loring Schoolyard Garden to make a Native American Harvest Lunch.
In the fall mist, potatoes were dug from the earth, and sweet, tender leaves of spinach, arugula and bok choy gathered in hand woven baskets. 

Pumpkins, winter squash, and Native Grains  from the garden and farmer's market represented the bounty of this year's harvest.

girl with greens


Throughout the growing season, children of all ages enjoy the garden.  We invite Loring students to bring their brothers and sisters to Kids Cook Classroom activities.
In the fall when there is a day off from school, families can work together in the garden and take a market basket home. 

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honors Kids Cook Classroom as a
"Star of the State". 
This recognition is a part of the
Kids Count Data Book 2009 entitled "The Building Blocks of
Successful Children"

Loring Community School will be hosting a coffee for families and teachers. 
Details will be in the upcoming newsletter.

fall classAs these days shorten, I take time to  reflect on many fall days in the garden.
September skies were filled with sunshine while  October offered the earth nourishing rain. 
Throughout the season, Loring students observed the complete life cycle of plants. They watched as vines dried and large, hard shelled fruits with developed seeds ripened.  September was rich with learning and tasting this fall harvest.   In October students ate crisp and juicy orchard apples, each bite brought all five senses alive!   Root crops of beets, potatoes and carrots were pulled for the 5th grade harvest feast and seeds were saved for next year's garden. 
Now it is near the end of November, we just planted bulbs and covered the garden beds with mulch.  Some families will  harvest the last of the herbs, collards and greens for their Thanksgiving dinner.  We are so grateful for our schoolyard's bounty and all of it's goodness!

Happy Thanksgiving,

robin krause

Classroom Lessons

Bees buzzing,
In a life span that seldom exceeds five weeks during the summer months, worker  bees have many jobs.  She is a  nurse, wax producer, comb builder,  honey maker, home guard, and flower forager.

Christie Olmstad and the "sister society" of worker bees came to Loring Schoolyard Garden. This day was filled with questions, observation, fascination and pollination as children met the worker bees in their box.   In a new box or nest the bees hook together, toe to toe.  The bees hang quietly as they secrete wax and furnish their home with sheets of honeycomb.

After our classroom lesson 75 children ate a picnic lunch together.   As we ate apple, cabbage slaw with sunflower seeds and a honey dressing, students became aware that the honey bees helped pollinate many flowers to make their healthy and delicious meal.

Classroom Guests

goat with kidsIn September Kids Cook hosted guests in the schoolyard garden. Farmer Sue Peterson brought Vera and her kid goat Pearl.  
A rabbit, rooster and ducklings also came to visit the first and second grade students at Loring.
The stories that children had been reading in their classrooms came alive when they met these farmyard animals.

Another day in the garden, Donna Motiomelo shared their family history and culture  with students during an Heirloom Heritage and "your roots" lesson. Just learning about her family and their South African roots speaks to the cultural richness of our school.  

Thank you to Sue, Donna and Christie for bringing and sharing their passions, their livelihoods and many lessons.

Kids Cook Classroom would like you to be our guest. Share your talent, your family stories or your career with us in the garden, or in the classroom.

Contact Robin at 612.522.0313.  
     Loring Schoolyard Garden
                       Harvest Celebration

Imagine the excitement of  students while they dig potatoes, tubers and roots from the garden.  Later these children cooked with these ingredients to make a  harvest feast celebration for their classmates.

While turkey drumsticks and whole birds roasted, squash was drizzled with maple syrup.  Toasted pumpkin and sunflower seeds were tossed with spinach and tender salad greens.  The aroma of  cornmeal crusted rolls baking filled the air while fruit, feathers and pumpkins adorned platters, plates and the classroom.

This meal nurtured the heart, soul, mind and body of the  fifth grade students, their teachers and our guests. 

2600 44th Avenue North
Minneapolis, Minnesota 55412

photography by Regina Murphy