Champlain Valley Food History

The Partnership supported student learning during summer 2013 by sponsoring Champlain Valley Food History and Production, the first summer course for credit at BHS. BHS teacher Laura Allyn and Burlington School Food Project’s Sarah Heusner and Jessie Mazar designed the course to be a five-week journey through Vermont’s food history, from prehistoric foraging to the students’ own food systems today. Each week featured guest speakers, hands-on learning in the Farm to School gardens, field trips to local farms, and meals prepared together as a class. The course will run again, this time as a yearlong option, during the 2014-15 school year.

Below are a few students’ reflections on the course. Learn more about their experience from their class blog.

“Learning how to make butter and cheese was very cool. We also fermented foods which were very delicious. It added more flavor to the food which made them tastier. I learned that the fermented food introduces good bacteria which helps our digestive system.” -Susma, BHS freshman

“I was surprised at how many of our lawmakers have connections with…large food corporations.” -Andrew, BHS freshman

“Today was so much fun because our class learned so much from it! It was pretty cool to see flowers we see everyday and know you can eat them.” -Elizabeth, BHS freshman

Food Course 2  Food Course 2  Food Course 3