Chimacum Foods Class Supports Learning & Local Sourcing

by Scott Mauk, Superintendent of Chimacum Schools

Banker Moore, Laaodo Yumang, Paisley Mitton

What happens when you add all the salt that was meant for the pasta water into the sauce? Aspiring cooks find out in the foods class at Chimacum Junior/Senior High School.

Enthusiastic high school students flock to this hands-on foods class to learn not only about scratch cooking tech- niques and skills like knife use, sauteing, and reading recipes, but also about the local food system and the produce of the Chimacum Valley.

Fresh, Local Garlic

Food Services Director Margaret Garret eagerly took over the foods class this year. She has been instrumental in developing healthy menus for students and staff using local ingredients, including preserved summer and fall produce like tomatoes and blueberries. She has put together a committed team who bring amazing (and free) breakfast and lunch to kids as part of the Chimacum district wellness goals.

Students like Cash Floerchinger enjoy the class and eat what they make. “I love this class,” the ninth grader said. He and his classmates not only regularly try new recipes and practice kitchen skills to earn their food handlers’ license, but they also go on field trips to local producers and hear about cooking careers, nutrition, and farming from a variety of class speakers.

The program also serves as a foundation for students participating in the FEED (Food, Education, and Enterprise Development) truck program launching later this year. The FEED truck will provide students an opportunity to design and operate a local enterprise and to develop skills related to business management and marketing.

Are you wondering what those culinary students learned from over-salting the pasta sauce? Well, the following week they went back to the kitchen, read the recipe more carefully, and this time they made a delicious pasta lunch.