PARKVIEW JUNIOR ACADEMY
Quench & Nourish partnered with Parkview Junior Academy in Syracuse, New York to promote nutrition awareness and experiential learning in STEM education for the Academy’s diverse student body. Students range in age from pre-K to ninth grade and come from very diverse backgrounds. Many of the Academy’s students are refugees and/or children of refugees, and several come from families who are struggling financially and do not have ready access to good nutrition. Quench & Nourish was awarded a grant from the Whole Kids Foundation to implement winter food production at the Academy, particularly in sub-zero conditions. The Academy, with the assistance of Quench & Nourish, created a program to engage students in the full life cycle of growing some of their own food, including nutritious greens like kale, spinach and microgreens. This grant project helped the Academy produce a bounty of greens that the students were eager to seed, grow, harvest and consume themselves.
Elementary teacher, Ms. Sonia Park, incorporated the seed-to-table process with the students as a tool for engaging the students fully in experiential learning. Ms. Park was committed to making a difference in the lives of her srudents. Read more about Ms. Park and our project in her own words below:
My name is Sonia Park and I teach grades K-1 at Parkview Junior Academy. I have a B.A. in Psychology and an M.A. in Elementary/Special Education (Dual-Certification). I have a passion for teaching and helping in any way to show and share God’s love with others. Growing up near New York City, I had very little exposure to, or interest in gardening. I was happily content with the convenience of going to the grocery store or local market to buy fresh produce. However, working with underprivileged students has had a profound impact on how I see the world and the way I live.
Parkview Junior Academy is unique for many reasons, and having the privilege to work with such a diverse demographic has inspired me both professionally and personally. This past November I began a “Healthy Hearts Cooking Class,” with the support of a parent, Mrs. Jennifer Baker. Twice a month she volunteered her time to come to the school and cook with students in grades K-2. She functioned as Head Chef, and I served as her assistant/photographer. The recipes we chose throughout the year were classified as “healthier” versions of traditional ones, using mostly organic, gluten free, and vegan friendly ingredients. Each session and step-by-step the students eagerly measured and mixed, in anticipation of tasting their homemade, healthy treat!
As the months passed and the inclement weather persisted, my class began a study on the life cycle of plants. Knowing that students benefit the most from experiential learning, we started to sprout seeds. Quite frankly, I was nervous of the outcome because on too many occasions I have been given a plant, but have not had much success in keeping it alive. But with the support of parents, the sprouts continued to grow! The snow eventually stopped and as the sprouts grew under the grow lamp in my classroom, so did the interest and confidence to start a garden.
Once the weather began to warm, I had the kids begin the “big clean up” outside. They diligently worked together and after a few sessions of weeding and clearing, we were not only able to plant seeds, but also transplant the ones inside that were now ready to go into the greenhouse. In the garden boxes, we planted potatoes, kale (curly and Russian), lettuce, basil, and oregano. The tomato plants and peppers went into the greenhouse. The school year ended before my students were able to see any of the tiny tomatoes that have started to grow. But I am excited that soon enough they will return to a delightful surprise!
As a teacher, it’s inspiring to see young people learn to appreciate the beauty of God’s creation, a lesson I unfortunately learned very late in life. Furthermore, to be able to help students grow food that they can either eat in school as part of the lunch program, use in the “Healthy Hearts” cooking class, or take home to their families, continues to fuel my passion and commitment to our school’s vision to “empower students to think deeply, serve humbly, and trust God wholeheartedly.”
