School News

Maharishi School Grows A Kitchen

Healthy Eating Develops Consciousness Too!

This article by Christine Albers appeared in TM Magazine

Parents take note: The Yale Rudd Center for Food Policy and Obesity recently released a study indicting fast food restaurants for aggressive marketing campaigns targeted to youth. Research has shown that eating fast food can lead to Type 2 diabetes, heart disease, and elevated cholesterol levels, as well as an addiction to the artificially induced, hyper-palatable tastes that cause children to have trouble adjusting their palate to the more subtle flavors in whole foods.

Alice Waters decided to do something about the unhealthy diets of American kids. Founder of the world-renowned Chez Panisse restaurant in Berkeley and the mother of the Slow Food movement in the U.S., Waters started The Edible Schoolyard Academy in Berkeley to help reintroduce kids to fresh, whole foods.

Two faculty members from Maharishi School in Fairfield, Iowa—an award-winning K-12 school specializing in innovative Consciousness-BasedSM programs—attended Alice Waters’ workshop for teachers. Karen DeAngelis, Director of the Greenhouse and Garden Program, and Laurie Baumann, Director of the Girls School, spent five days learning about programs that help children become better connected to organic food production and healthy eating habits and returned with new plans to strengthen Maharishi School’s already strong commitment to educating children in sustainable living and healthy diet. Maharishi School pays a great deal of attention to the diet and nutrition of each student. It is one of the few schools in the U.S. that serves 100 percent organic, vegetarian, freshly prepared food. Breads and pastries are baked each day using organic flour. Locally grown produce is used whenever possible, and milk, yogurt, and ice cream are sourced from a local organic dairy farm.

After returning from the workshop, Laurie and Karen supervised the completion of a new Maharishi School classroom kitchen facility that was built with a $25,000 grant from Microsoft and other donations. The teaching kitchen expanded the school’s existing Seed-to-Table program by allowing students to prepare fruits and vegetables grown in the Maharishi School gardens and its 4,100-square-foot greenhouse and turn them into delicious dishes.

Read the full article and interview>>

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