Children Learn the Importance of Fresh Food

Children Learn the Importance of Fresh Food

Days of Taste is a national interactive program (14 countries participate) created by The American Institute of Wine & Food (AIWF) that brings celebrated chefs and farmers into fourth and fifth grade classrooms to teach students the basics and importance of fresh food from farm to table.

Day one is for students to explore taste through their five senses. In their classroom, they develop taste "memories" and build a food and nutrition vocabulary.

The next day, students board buses and visit Santa Monica Farmers market. Each child is given $2.00 to purchase new fruits and vegetables, many they haven't tasted before. After learning about the freshness of locally grown food, students picnic nearby, and share their purchase with friends.

Day three, a famous chef comes into the classroom teaching students how to prepare a fresh harvest salad. Students enjoy their creations while having a question and answer session with the chef.

On the final day, students are taken to the chef's restaurant for a tour of the kitchen and meeting with the kitchen staff, while their lunch is being prepared before their eyes. Then they all sit down to tablecloths, silverware, and china for a gourmet lunch. "This is the moment a few students realize their professional aspirations and decide to be a chef," states Burum.

AIWF is looking for committed volunteers to assist experienced professionals for Days of Taste," said Burum. "It is a wonderful way to meet knowledgeable people in the industry, and help children learn how to enjoy the taste of fresh and healthy foods. You don't need to become a AIWF member, just the desire to meet others who appreciate good food and health."

If you would like to volunteer for Days of Taste, contact Gloria Barke at (818) 705-1260. 

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Written by: Jill Weinlein See other articles by Jill Weinlein
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Jill Weinlein is the mother of two and resides in La Canada. She can be reached at

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