PHOTO ESSAY BY DAVID WELTON
Whidbey Life Magazine Contributor
September 2, 2015
Since 2007 Whidbey Island Nourishes (WIN) has been on a mission to resolve food insecurity for children in the community with over 20,000 free sack lunches each year prepared by a team of volunteers. WIN has partnered with the school district to create a community garden, operated by Cary Peterson, to provide fruit and vegetables for this effort.
“Fun with Food,” a 10-week summer camp, culminated with a Gala luncheon on Thursday, Aug. 26 for 50 donors, staff and volunteers. The meal was prepared by the campers with produce harvested from the garden, with guidance from Orchard Kitchen’s Lyn Kiernan and others. The celebratory gala marks the ‘graduation’ of 25 students, ages 5-12.
“Fun with Food” is WIN’s second pilot teaching program, expanding WIN’s programs into teaching children about food in the garden and cooking with that same produce in the kitchen. They learn skills including cooking methods, the importance of nutrition, creativity with foods and the science behind cooking. The results of this pilot further WIN’s efforts to develop educational programs that could be included in the school classrooms.
To support and learn more about Whidbey Island Nourishes, visit their website: www.whidbeyislandnourishes.org.
Watermelon hulls with skewer masts make fun sailboats and pirate ships. Barb Schiltz (right) coaches Savanna Allen and Ramiyah Degrace-Kyles: the heavier fruit needs to be engineered at the bottom of the skewers so as not to topple the ship.
Peterson selects the best beans.
The kids decorate tables with fresh fruit, flowers, vegetables and drawings of their favorite activities at the camp. Making “gimy, slimy, gofer guts!!!” topped the list, but fruit pizzas and the bean teepee also rated.
Alohi Elliott strives for perfection.
Hibiscus Tea, prepared and poured by Mary Fisher, WIN founder
Matthew Snyder says he could live for one week in the bean teepee, which will shelter, shade and feed him.
Volunteer Jelcy Romberg pauses among other volunteers, donors and staff as they enjoy the feast of homemade artisan crackers, kale confetti salad, caprese, asian quinoa with ginger dressing and Cary’s garden tacos. Lyn Kiernan from Orchard Kitchen assisted with menu planning and meal preparation.
David Welton is a retired physician, staff photographer (and occasional writer) for Whidbey Life magazine.
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