The work consistently gets more deeply rooted when you are in a black-centered eco-educational space. Consistently leaning into the wonder and love of nature when children are small or being first introduced to being outdoors. Then, how can we balance that out as children age to begin thinking about environmentalism and the ecosystems created between living and nonliving systems? The thought behind how everything and everyone is interconnected is constantly something we lean into and research. Our program's responsibility to our environment, community, and students grows as our understanding grows.
This evolution is found in every detail of our school flow - from how we handle waste to the lessons we teach, the events we cultivate, and the food we offer our students and community. When we first began Gather, we were most concerned with students' allergies and likes (we wanted to avoid waste).
Still, as we move into year four - seasonality, food justice, agriculture, health, and culturally appropriate food all rise in importance.
We are thinking, talking about, and taking courses on herbs and plants that help children and adults learn, boost the immune system, and propel energy. Last school year, we had our food study and culinary greats unit, where we introduce students to cooking, culinary excellence, and the science of recipes. And it was our first year dedicated to a fully plant-based and mostly homemade snack menu. We are cranking it up this year by looking at seasonal foods to serve our students.
The questions that we ask ourselves and are excited to answer are:
What does it look like when a child's educational experience includes being nourished based on the season?
What does it look like as a program to offer fresh and new food options while continuing to think through waste?
What does it look like as a program to consistently bake, brew, and put together herbs, plants, grains, and plant-based goodies that delight the stomach and our environment?
In the next few years, we aim to be the agricultural producers of many of our snacks—Ashley and I both have herbal and vegetable plots at work and home. We also plan to continue our support for local farmers and artisans.
That said, a few snacks will remain revisited throughout the year—Ashley's banana muffins, apple muffins, and broccoli seasoned with yeast (and other goodies) were such massive hits that when we announced them at snack time, the children would cheer!
Our commitment to ecological and child-centered excellence is unwavering. Our work is a journey of slow and steady progress, requiring focus, consistency, a steady pace, exploration, and curiosity. We will continue to share our journey!
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