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Learning in service - Feature Stories
September 2011 Issue
The carrot might well be made of gold as tightly as Makayla Vaughan holds onto it. Fresh from a garden at Alps Road Elementary School in Athens, the carrot, along with lettuce and spinach also plucked from the garden bed, will be part of Makayla’s dinner. “I’m going to use them in a salad,” the 10-year-old says. The three UGA students standing nearby are pleased. Their semester-long effort to teach the school children the nutritional value of fresh vegetables, as well as how to grow and eat them, is paying off. “I’ve never seen kids go so crazy over a vegetable,” says Natalie Bouyett, a junior nutrition major from Woodstock. During the spring, UGA students from three schools or colleges—horticulture, social work and family and consumer sciences—traveled to five Athens area elementary schools to teach children about healthy eating, nature and sustainability. Co-directed by Shari Miller, an assistant professor of social work; David Berle, an associate professor of horticulture; and Jung …
Read full article at http://uga.edu/gm/ee/index.php?/single/2011/09/1231/.
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