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An Introduction to Heritage
 

          There are some communities in the world blessed with an exceptional or extraordinary setting- a setting that allows its locals to knit together like some great tapestry.  East Jefferson County is just such a place.  From neighborhood farms, to bustling community theaters, and even recreational sports teams, there is something for everyone in the small tri-cities.  The privilege of living in such an eclectic place is not lost on the students of Chimacum High School and, in order to show their appreciation and further bring the community together, Heritage was born. 
            The Heritage Program is best known for being a collection of news letters written by students, though it is much more than that to the creators.  Ideally, Heritage is meant to function as bridge between Chimacum High and the rest of the community.  It encourages students to branch out towards local programs and appreciate the wonderful things going on around them.  In a place so “family” oriented, the creators thought it to be a shame if the students skated through high school without ever appreciating where they grew up. 
            All articles have been submitted by the students of Chimacum High School in attempts to show admiration for their small town community.  Stories will range from recipes handed down through generations, to activities going on in the school, and little known local businesses.  Students, having been the article’s author, hope those reading greatly enjoy them; the entire purpose of Heritage is to strengthen relationships, and bring a bit of happiness into the East Jefferson Tri-Cities. 
            Lastly, the creators of Heritage thank you immensely for taking the time to read the articles.  A great amount of effort has been put into this newsletter and all we hope is that it means something wonderful to you.  Not only is Heritage for the students, it is for everyone that reads it.

 


-Kelle Settje







 

Photo taken by Chimacum High School Sophomore, Renee Woods

Here in the Valley
By Lucy Miller


Can you hear the sounds of running water from a creek nearby where salmon reside.

Hand in hand, walk down to a park full of happiness and life, birds chirping, children laughing

Imagine a place rich with history and culture, where the scenery is beautiful and the people are kind

Markets filled with fresh, delicious foods and items from local businesses that are carefully hand-crafted

Art can be seen all around, from murals to totem poles, to a project from a passionate student

Calves are viewed with their mothers in the distance, roaming freely in a vast field

Undying love for the nature and landscape can be felt through the hearts of the locals that live there

Many love this place in the Pacific Northwest where the air is fresh and the rain sounds like a song. 







 

. Left: Photo found on Port Townsend High School Facebook, Port Townsend lunch. Right: Photo taken by Taylor Ernst, Chimacum High School lunch.
Schools Should be Responsible for Providing Healthy Well Balanced
Food Options for Their Students

By Lily O’Shea
 
          Our world suffers from many perils, many diseases, and many hardships, and it is all of our responsibilities to take care of our fellow human beings. One of the major problems in America is the way that we eat. What we eat largely determines how our lives will go. Those who eat unhealthy, unbalanced foods are much more prone to diseases and health problems such as high cholesterol, high blood pressure, heart attacks, and cancer. Our bodies are amazing things and it is extremely important to treasure them and treat them right. One of the ways that we can start to turn this epidemic around is by providing healthy and balanced food options in schools. The schools should be responsible for providing these lunches.
          The effects of our schools’ lack of nutrition and balanced meals are huge. For most students the problem isn’t simply an inadequate meal at school: it goes much further than that. When a child is offered fatty, poor nutrient foods at school five days a week, two meals a day, there are serious effects. Fifty-two percent of schools in the US are offering lunch and breakfast foods straight from fast food restaurants (Wittman). The chances of health problems such as heart diseases, blood pressure, and diabetes are quickly raised by these meals (Wittman). Twelve percent of children in the USA have type 2 diabetes, and 35% are overweight (Kalafa 10).
When eating the food offered in most schools, not only is the child receiving unhealthy meals and improper nutrition, but they are developing a habit. “A person's eating habits are typically acquired during his childhood. . .“ says Leigh Wittman, RN.  Therefore, schools can have a major impact on the learning habits of children, by providing nutritious and tasty foods. This can then change the eating habits of these children for a lifetime.
          School aged children spend a majority of their day at school. Most children will need both breakfast and lunch during school hours. The average student eats 3,000 school meals between kindergarten and when they graduate from high school (Kalafa 50). These schools need to step up and help change the epidemic of obesity and childhood learned malnutrition. This is the best place to start because children are already required to attend school.
          Well balanced and protein rich meals have a major effect on the learning and focus in children. The brain requires nutrients and proteins in order to properly retain information and stay focused. Studies show that students who eat vegetables, fruits and Omega-3 fatty acids did significantly better on tests and overall academic performance (Kalafa 11).
          The foods provided at most schools are often saturated in grease, soaked in fat, and completely deprived of any beneficial nutrients. After these children eat foods that are low in many key ingredients needed to maintain energy and proper nourishment, they are expected to stay focused, learn and get good grades. One thing that seems to run very high in these foods is glucose. Glucose is a simple sugar found in carbohydrates such as bread, pasta, yogurt and corn syrup. This sugar, when not regulated, causes spikes in children's blood sugar making it extremely hard to maintain focus and energy throughout the day. By offering more balanced food we can begin to regulate blood sugar, therefore steadying the energy of these children.
          There is of course the argument why spend that extra money when the children prefer the food that is served now. The problem with this is many children grow up in families that are obese or don’t eat well. So they don’t know any better. There is a much higher rate of obesity in families of poverty. Seventeen percent, or 12.7 million, of the children and adolescents in America are obese (CDC). They are raised that way, and unless someone does something to change that, the number isn’t just going to shrink. The students at least deserve to have access to healthy food, and education about healthy eating habits.
          As of January 2011, the USDA passed the final rule saying that schools must be responsible for providing more diet friendly options for their students. It states that fruits and vegetables must be provided with every meal. Whole grains, meat and non-fat milk must also be a part of the offered lunches and breakfasts (USDA Federal Register).
There have been movements towards healthier food options in schools for quite some time. In 1964 President Harry Truman started a program called the national school lunch program (USDA Food and Nutrition Service). This program provides well balanced lunches and breakfasts for schools around America. It has served over 31 million well balanced and nutritious breakfasts and lunches to over 100,000 schools (Child Nutrition Programs). But unfortunately junk food is still a major part of the food being served. Twenty percent of US public schools still do not comply with the USDA school lunch program because of the financial problem (PBS).
          Port Townsend High School has succeeded in providing not only healthy school lunches, but local food. Local businesses and farmers such as Mount Townsend creamery, Dharma Ridge Farm, Pane D’Amore and many others have donated food to Port Townsend High School for their lunches (PTHS news). They also have a ‘bean for your bag’ jar set up at the Port Townsend Food Co-op as a way to raise money. The Co-op customers receive a five cent credit when bringing their own bag, this can then be donated to a local charity. This, and other fundraising projects can be solutions to the financial problem of offering healthier school lunches.  One of the concerns with the idea of healthier foods being provided in schools is the cost, which is a legitimate concern. Unfortunately the healthier food options tend to be a lot more pricey. But there is a solution.
          If the schools not only provide a lunch alternative, but also offer a horticulture class, or some sort of food education class, a large part of the problem is solved. If students are provided with access to knowledge about the benefits and importance of fruits and vegetables, they can not only have a chance to change their eating habits themselves, but the financial problem is largely covered. If students get their food handler's licence and make some, if not all, of the lunch and breakfast foods in foods classes, it is conceivable that the expenses of offering a healthy lunch would go way down. We can’t force children to change the way that they eat, but we can at least give them the option.
          In conclusion, it is extremely important to continue to take care of and positively change our world and its people. If by bringing healthy foods and dietary education, we can change the way our nation eats, then why not do it? By doing what is right and helping to change the diets and lifestyles of children, we can give them a chance. And by giving them a chance we can positively influence the lives of our people for generations to come. We all have a part to play. We all can change our world.







 

Waldorf:
Why I’m grateful 

By Clara Noble

 

           Most kids would spend their grade school days in a stuffy classroom, learning the same curriculum as thousands of others. Instead of that dreary routine, we found our days filled with hours spent outside, elbow deep in the garden or chasing chickens through the soft golden grass. If we weren’t outside being immersed in farm life, we were in the classroom learning colorful lessons or quietly knitting, intently listening as our teacher read to us, eating up every word. When mid-morning would roll around, we would excitedly slip on our boots and rush out the doors for “chores”. We were assigned different weekly jobs. These ranged from helping harvest fresh crops, milking the gentle tawny goats or carefully searching the vibrant yellow nests for eggs, often still warm from the speckled hens.
            We often ventured farther than the chickens, heading towards the towering woods. We would stop to eagerly pull fresh green grass and shove it through the wire fences, where it was snatched by the rough tongues of the stout black cows or nibbled by the timid woolly sheep. We would warily wade through soggy swamps, riddled with waist deep puddles. Once we hit the soft dirt of the forest trails we disappeared, some went to our secret forts, others scaled the fern covered hills to discover new spots.
             As we grew, our trips to the woods lessened. We began to resent how differently we had been raised and taught. We yearned to be normal, to fit in. But as we grew even older, we’ve realized how lucky we had been, and how much Sunfield Farm shaped who we are today. Kids who were raised with Waldorf principles see the world in a different light. Personally, I feel that we have more compassion for the world around us; even when we were really young I always felt that I saw things differently than other kids my age.
            Sometimes students from public schools would visit us for days on the farm to help with chores. You could immediately tell the difference between the schools. These kids would run and scare our friendly chickens, chase the docile goats and crush the delicate flowers lining the paths. I’m not saying these kids are bad or mean-hearted, but I do think that there is a need for attention that stems from them being in such a huge system, instead of a smaller, more personal classroom.
            In Waldorf we were held to a higher expectations, we were taught not to compare ourselves to others, but to strive to the best that we could be. Waldorf ingrains something in our brains that made and still makes us appreciate the natural world around us. Also, I feel we have more accountability- maybe because we worked with adults and were treated with respect if we were deserving. We look to impress and to be considered responsible. Waldorf puts out students that go into life ready to learn, with an open mind and a kind eye.
           We often overlook the things that affect us most; we don’t realize how different our lives would be without them. I am grateful for the hours I spent surrounded by tall waving grass or settled deep in the corner of a warm stall on, a cold winter day, with a soft horned head nestled in my lap. There are times that I was resentful of my unique schooling, but now I wouldn’t change it for the world. The lessons I learned at Sunfield are things I will never forget, and for that I am eternally grateful.






 

Recipe of the Month
Portuguese Sausage, Kale, and Potato Soup

This past fall the Chimacum high School foods class prepared a delicious soup with vegetables found in our school garden. This simple soup was a big hit with students as they enjoyed gathering the ingredients in the garden before making this tasty course. Chimacum students are learning about how eating local can be beneficial to one's own health in addition to providing a boost to the local economy. Even better than purchasing the ingredients for this soup we encourage you to grow them yourself! Most of the ingredients for this soup are easy to grow in our climate and gardening provides exercise, fresh air and a chance to relieve some stress. 
 
Ingrediants:
Prep Time: 10 Min Cook Time: 40 Min Total Time: 50 Min
Serves 4
Ingredients
1/2 lb. sweet or spicy Italian sausage
2 tbsp. olive oil
1 onion, diced
2 cloves of garlic, minced
4-6 cups chicken stock
2 lbs. gold potatoes, peeled and diced into small pieces
1 tsp basil
1 tsp thyme
1 tsp salt
1/2 tsp white pepper
6-8 small to medium sized kale leaves (washed, stems removed, and torn into bite size pieces)
Instructions
In a large Dutch oven or stock pot, add olive oil and heat on medium high. Add the sausage and brown. Remove the sausage to a small bowl and set aside.
Add diced onion to the pot and cook about 5 minutes or until onions are soft and tender. Add the basil, thyme, salt, and white pepper, cook for 1 minute. Add the garlic and cook for 1 minute more, making sure not to burn.
Pour in the chicken stock and bring to a boil. Add the potatoes, and simmer on low for 20 to 30 minutes or until potatoes are fork tender. Test for salt and adjust if needed.
Add the kale and the cooked sausage and cook on medium-high heat for 3 to 5 minutes, or until everything’s nice and hot and the kale has softened up.
You can serve immediately, but it gets better with time.
Copyright © 2016 Chimacum Heritage, All rights reserved.
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CHS Foods/Horticulture · 91 West Valley Rd · Chimacum, WA 98325 · USA

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