The Rhode Island Chapter of the American Institute of Wine and Food has clearly found the key to a successful "Days of Taste" program: collaboration with the Rhode Island Team Nutrition Training Institute located at Kids First. In only two years of implementing the "Days of Taste" program (1998 and 1999), the RI Chapter was able to reach over 600 students in 31 classrooms located in 18 RI school districts!
This year another partner joined the collaboration, the Alan Shawn Feinstein Foundation, to help fund this three-day program in Rhode Island on October 4, 5, and 6 in 21 schools. Approximately 25 students in each school and their classroom teacher teamed up with one of RI's top chefs to plan and prepare for three days of fun, healthy food adventures which included a classroom visit from the chef to explore the elements of taste, a visit to a farm or food origin site, and a visit to the chef's restaurant to prepare and share a meal.
The experiences were as varied as RI Chefs. Students' activities included touring a large volume pizza dough factory, making grilled pizzas from scratch, visiting farms and picking pumpkins and carrots for the next day's meal, viewing and studying a hydroponics growing operation, exploring oyster beds, conducting formal interviews with restaurant staff, taking a tractor tour of a local farm, keeping daily journals… and so much more.
MaryAnn Cauchon, teacher from Lillian Feinstein Elementary School on Sackett Street in Providence, wrote: "The students really enjoyed this trip. They learned a lot about nutrition, senses, and restaurant dining. They also learned a lot about careers in the food service industry. I thought this program was an excellent educational experience. It also had very positive benefits on the students' self esteem."
Other teacher comments include: "The program was an incredible experience!" "Too good a program for any school to miss!" "For my class, this was so important to show how to eat healthy." "Great program! We were very pleased to be a part of it." "Several students are discussing food-oriented careers." "This whole month we are continuing to learn about nutrition and food as part of our curriculum."
Thank you to everyone who participated and contributed their time and efforts.
