To celebrate the end of the year and the Real Food available to us, Ms Patience and Beyond Recycling educator Gillian Sanders brought snacks to share with the students. Students investigated where these came from and found the following:
Organic cheese from Jerseyland in Grand Forks
Cucumbers from Four Seasons Greenhouse in Winlaw
Bread made in Kaslo from Kaslo Sourdough
Apples from Cawston
Some of the students remarked “this is the best cheese I’ve ever tasted!!” and “I didn’t know we could eat local cucumbers in June!” Many students’ families already grow home gardens or keep chickens for eggs.
It was a really nice wrap up to the Beyond Recycling Program for Ms Patience’s grade 5/6 class from JV Humphries in Kaslo.
