1. © Slow Food USA | April 29, 2013 1 1

2. 2 National School Garden Program Monthly Webinar Monday January 25, 2016 Guest Presenters: Megan Larmer, Director of Strategy and Community Engagement for Slow Food USA Cindy Joseph, teacher at Cypress Bay High School (FL) Mim Michelove, Director of Farm Lab for Encinitas Union School District (CA) Andrea Branchini, Writer/Recipe Developer for Slow Food USA Ark of Taste & Biodiversity in School Gardens

3. © Slow Food USA | April 29, 2013 3 Housekeeping We will mute participants to reduce background noise To make a comment or ask a question, please use the chat function To access Slow Food USA resources: check out gardens.slowfoodusa.org gardens.slowfoodusa.org This webinar will be recorded and available on the Slow Food USA school garden website: http://gardens.slowfoodusa.org/monthly- webinars http://gardens.slowfoodusa.org/monthly- webinars

4. © Slow Food USA | April 29, 2013 4 4 … is a living collection of distinctive and meaningful foods in danger of extinction. It was created to point out the existence of these products, draw attention to the risk of their extinction within a few generations, and invite everyone to take action to help protect them. In some cases this might be by buying and consuming them, in some by telling their story and supporting their producers, in the cases of endangered wild species, this may initially mean eating less or none of them in order to preserve them and favor their reproduction. www.slowfoodusa.org/ark-of-taste-in-the-usa

5. © Slow Food USA | April 29, 2013 5 Right now there are 2,749 foods on the Ark of Taste worldwide, more than 300 From the USA www.slowfoodusa.org/ark-of-taste-in-the-usa

6. © Slow Food USA | April 29, 2013 6 Ark of Taste in the High School Classroom 2015 Project-based learning: Students researched the importance of agricultural biodiversity in food security. Role of Ark of Taste in saving genetic diversity in agricultural products and cultural traditions. Students researched and nominated coontie plant to board on the Ark. Open-ended format for presentation.

7. © Slow Food USA | April 29, 2013 7 Ark of Taste in the High School Classroom 2016 Modified project for APES class. Students are growing Ark of Taste tomatoes: - Cherokee Purple, - German Pink, - Mortgage Lifter, - Sudduth Strain Brandywine. Also growing Everglades Tomato Tasting once they fruit. Students will decide if E. Tomato should be boarded based on their research and fit to AoT criteria

8. © Slow Food USA | April 29, 2013 8 The ten acre farm and interactive learning center provides educational retreats for students. Educational activities focus on learning about nutrition and the environment through game-based lessons. Design thinking, Research, Engineering, Art, Math and Science (DREAMS) are integrated into the educational opportunities taking place on a fully functioning organic farm that provides fresh food for the District’s School Lunch Program. The core intent of Farm Lab is to provide students with educational experiences that demonstrate the interconnectedness of nutrition, agriculture and ecology. Farm At School Program

9. © Slow Food USA | April 29, 2013 9 It takes a Village to Educate the Whole Child Superintendent School Board Child Nutrition Services Educational Services Principals Teachers Students Community Partners EUSD Health & Wellness includes: Yoga 2 times a week Outdoor Education Farm fresh food

10. © Slow Food USA | April 29, 2013 10 The Farm Lab & CNS Team Building the right team EUSD & Coastal Roots Farm Developing systems for consistent crops Building excitement around educational opportunities in the garden to begin to address healthy food, food systems, biodiversity, environmental issues & how food choices connect to the health of our bodies, environment and economy

11. © Slow Food USA | April 29, 2013 11 Ark of Taste in the Garden Cookbook Project The beginning stages Internship through Culinary Trust Assignment: create a cookbook using ingredients found in the Ark of Taste catalog First steps Went through boardings from 2004 to present Compiled list of nearly 40 products from the Ark of Taste Researched, created, tested and edited tons of recipes What’s in the book? Sections include: potatoes, beans, herbs, lettuces, peppers, stone fruit, squashes, tomatoes, purple veggies and corn

12. © Slow Food USA | April 29, 2013 12 So much more than just recipes! Garden notes and tasting notes Food stories you’ll never forget Bringing the idea full circle: Seeds distributed to school gardens around the country Children get to grow the food, learn the history and taste it When will it be ready? Manuscript written In the design phase Booklets for each ingredient 1 st 3 booklets to launch: Makah Ozette Potato, Mayflower Bean and Amish Deer Tongue Lettuce Visit http://www.slowfoodusa.org/ark-of-taste-in-the-usa to read about these amazing ingredientshttp://www.slowfoodusa.org/ark-of-taste-in-the-usa Ark of Taste in the Garden Cookbook Project

13. © Slow Food USA | April 29, 2013 13 Contact us: Megan Larmer Director of Strategy and Community Engagement for Slow Food USA megan@slowfoodusa.org Cindy Joseph Teacher at Cypress Bay High School (FL) / Slow Food Glades to Coast cynthia.joseph@browardschools.com Mim Michelove Director of Farm Lab for Encinitas Union School District (CA) Mim.Michelove@eusd.net Andrea Branchini Writer/Recipe Developer for Slow Food USA andrea.b@slowfoodusa.org Slow Food USA School Garden Team: (718) 260-8000 Andrew Nowak, Program Director: andrew@slowfoodusa.org (ext. 128) andrew@slowfoodusa.org Lauren Howe, Program Manager: lauren@slowfoodusa.org (ext. 129) lauren@slowfoodusa.org http://gardens.slowfoodusa.org/ark-of-taste- biodiversity Q+A and Thank You