Healthy Choices, Healthy Lives
FoodWIse is federally funded by the Supplemental Nutrition Assistance Program-Education (SNAP-Ed) and the Expanded Food and Nutrition Educational Program (EFNEP).
Learn more about the following programs we support and continue to strengthen in our community
|Manitowoc County has been working on a PSE project with Grow it Forward to get a grow tower garden into a first-grade classroom. Educator Kaila Stencil has been teaching nutrition education lessons from Growing Healthy Kids while and exploring growing technologies with the students. They are so eager to try new vegetables and many of them have never tried the vegetables that they are growing (lettuce, spinach, kale, rainbow chard, basil, arugula). Take a look at the news spotlight that covered the project!|
Hmong Senior Meals Event
Lunches are served every Thursday, starting at noon
Various activities and guest speakers
Please join us! Bring a friend!
Suggested donation of $5.00
-Nenglee Vang leads the group in exercise after lunch
FoodWIse making an Impact at an Early Childhood Center
FoodWIse nutrition educator Kaila Stencil is making an impact with the kindergarten students at Riverview Early Childhood Center. Stencil teaches all 13 classes of kindergarten students every other month using USDA’s Discover MyPlate curriculum. The topic this month was “Eating a Rainbow.” Students learned about fruits and vegetables in all the colors of the rainbow. Manitowoc Public School District provides the ingredients for the recipes. At the end of the lesson, students sample a Crunchy Rainbow Wrap using the Look & Cook recipes provided in the curriculum. This colorful treat includes rainbow vegetables: green lettuce, orange carrots, red bell peppers, yellow bell peppers, and purple cabbage. Students are encouraged to try a bite of each vegetable and decide if they like it. Most students gave a “thumbs up” to liking the recipe and the majority of students tried a vegetable that they had never tried before. The Look & Cook recipes allow the young students a chance to make the recipe again at home with their family’s.
*The girl pictured holding the red pepper said that she had never tried red peppers before and really liked them! She asked if she could have seconds!
A Giving Garden VideoProjects in Manitowoc FoodWIse
Building the Giving Garden at First Presbyterian Church, Manitowoc
View the Step by Step Transformation by clicking the link below
Youth Advocates for Community Health
Preparing meals from the Giving Garden
With a bumper crop of tomatoes and basil from our Giving Garden, plus a generous donation from UW Extensions Master Gardener Carol Lallensack, Youth Advocates were able to contribute five menu items to this week’s community meal at Manitowoc’s First Presbyterian Church. It’s summer, a lot of YACH participants are unavailable, so this week, Sophia and Talise Meissner helped prepare the food. They are the 4-H Teen Ambassadors & Youth Advocates in our group.
It’s summer, a lot of Youth Advocates for Community Health (YACH) participants are unavailable, so this week, Sophia and Talise Meisner helped prepare the food. They are the 4-H Teen Ambassadors & Youth Advocates in our group. We made a cucumber salad with fresh parsley, tomato & garbanzo bean salad with fresh basil vinaigrette, Pasta is Awesome (recipe from USDA mixing bowl), and a cherry tomato Caprese Salad (Sophia’s specialty). We had enough lettuce, chard, and mixed greens left for Talise to create small garden salad garnished with edible flowers like nasturtium and viola.
We made a cucumber salad with fresh parsley, tomato & garbanzo bean salad with fresh basil vinaigrette, Pasta is Awesome (recipe from USDA mixing bowl), and a cherry tomato Caprese Salad (Sophia’s specialty). We had enough lettuce, chard, and mixed greens left for Talise to create small garden salad garnished with edible flowers like nasturtium and viola.
Due to some gleaning from Carol Lallensack’s garden and a neighborhood pear tree, we were able to distribute a box of about 5lbs of leftover tomatoes, 10 lbs of leftover cucumbers, 20lbs of pears, plus one HUGE zucchini for families to take home.
65 people attended the meal this week. YACH students had an opportunity to work with a local chef who donates his time in preparing meals in exchange for use of the church’s commercial kitchen for his homemade salad dressings. We had a great conversation and he’s now offered to teach any interested YACH students some culinary skills.
Test Your Summer Food Safety Savvy and see how well you do!
Laura Apfelbeck FoodWIse Program Coordinator
|Door, Kewaunee & Manitowoc County UW-Extension|
|4319 Expo Drive|
|Manitowoc, WI 54221|