Students learn benefits of using locally grown, fresh ingredients

Students in the food and nutrition class at Jefferson High School in Alexandria have been using locally grown and freshly harvested ingredients in their cooking labs this fall.

Earlier in the year, tomatoes, onions, garlic and peppers were used for a salsa lab.

The students also used local produce for a smoothie lab, including fall spinach and frozen strawberries from a local organic farmer.

Students most recently created zucchini muffins from a student’s zucchini donation.

Tera Paschka, a public health nutritionist, also talked to the students about healthy eating.

Students are learning the importance of local farming; using foods that are harvested nearby for freshness, added health benefits and taste; and shortening the distance between farm and table.

Tags: life, education, gardening, students