The True Costs of Food

Students participated in the True Costs of Food Presentation on Nov 19 and 20 through Family And Consumer Sciences classes and Eco-Club. This event included interactive presentative, harvesting of produce from our courtyard, preparing and eating of healthy food. Menu for the hands-on component included:
  • Winter vegetable salad with red wine and oil vinaigrette dressing
  • Baked kale chips
  • Roasted turnip and  carrot samples

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