FARMINGTON – The second grade classes at W.G. Mallett School spent a few days learning about the traditional methods of vegetable harvesting, storing and got to contribute towards making a “community soup.”
Chris Knapp of Koviashuvik Local Living School in Temple spent two in-residence days at the school focusing on the way tools, ice and storage methods were used in the process of gathering and harvesting foods.
The sessions culminated with a hot, community soup made from root vegetables the students had contributed from home. Among the cut-up contributions were: squash, onions, potatoes, carrots, peas, turnips, beets, cabbage and garlic.
Knapp’s visit was sponsored by RSU 9’s Carol M. White Physical Education Program Grant. This is the district’s second year of the PEP grant awarded to Healthy Community Coalition and area schools. In addition to seeking to expand physical activity opportunities for students, the grant’s goal is to also increase the number of students who consume the recommended daily amounts of fruits and vegetables.
In Knapp’s classes, students thrashed dry beans and got kernels off the dry corn cobs and learned about singing while working to drive away boredom. Knapp wove in some Native American expressions and background when working with the classes.
On the final day, the second grade students and staff enjoying the hot soup out in front of the school where Knapp had constructed an outdoor fire and cooked in large kettles. He also led the students in expressing gratitude for the harvest.
“Most who tried the soup thought it was delicious, though a few students were reluctant to try it,” said Principal Tracy Williams. There was enough for second helpings for 115 students and teachers.
A student said of Knapp’s class, “My favorite part was thrashing, because I liked the song.”
At Koviashuvik, Knapp with his wife Ashirah and their two young children offer classes in folk arts and modern day sustainable living.
I shared this on my Facebook page, because I’d like to encourage more activities that connect our children with growing food and consuming what they have grown. It’s always nice to know where you carrots came from!