| Miami Valley Institute of Food & Spirits |
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2019 Farm to Table Finale!!
by Jeanne Evans
October 29th and October 30th , fifth graders from Southdale and DECA Middle enjoyed an elegant luncheon at the
Dayton Club. The students arrived dressed in their finest anxiously looking forward to this last event of Farm to Table. We were told that the students had been talking about this luncheon for weeks. These fifth graders were so well behaved, enjoyed conversation at their table, were thrilled with the view from the 29th floor, demonstrated good manners and devoured each course. Sherry Tschudin shared proper etiquette rules before lunch was served. The honored guests were principals Dan Palmer and Charlie Bull, Dr. Hennessey, superintendent of DECA and Dave Taylor, assistant superintendent of DECA. The vice mayor of Kettering, three members of Dor-Wood Optimist of Kettering as well as a father (and chief of administration of Five Rivers MetroParks) all enjoyed interacting with the students during lunch. Four students from each school shared their reflections from the Farm to Table events. These speeches were awesome. The adults remarked over and over what a valuable experience we offered to these students and how all 4 events were connected: Farm to Table. Thanks to ALL who helped to make this entire program successful. Best of all - As Ady was leaving the Dayton Club she said, “I have been waiting for this experience for 6 years”. She heard all about it from her brother. Precious!!!
Farm to Table
Eudora Brewing Company
The 3rd annual fundraiser at Eudora Brewing Co. exceeded all expectations. The Donation Jar was filled to the brim. People were impressed with our Farm to Table program and said they were happy to contribute. We thank Neil Chabut, owner, who invited us AND conducted tours of the brewery. Thanks extended to Bern Schwieterman (Southdale) and Tyler Kerlin (DECA) who organized the event. Thanks, also, to all our members who attended and contributed. The total from food/beverage has not been announced. Everyone’s support is truly appreciated!! Jeanne Evans, Chair From Farm to Table Update: Eudora Brewery Bottling***
************************ | Farm to Table @ Possum Creek
2019 In-school Chef Event @ DECA
FARM TO TABLE – Celebration & Kick-off April, 2019 - Farm to Table celebration event at Sherry Tschudin’s home was enjoyed by all. MVIFS had the opportunity to thank everyone for their time and financial support in our work with 5th graders. Bern Schwieterman (Southdale) and Tyler Kerlin (DECA Middle) shared the impact Farm to Table has had on their students last year and in previous years. These experiences offered insights for the student’s personal expectations, goals and aspirations. The events, especially dining at the Dayton Club, were a first for nearly all of the students – an opportunity never imagined in their life. What a precious gift we are giving to these 5th graders by offering our time, enthusiasm and financial support!! Thank you Sherry for hosting this event.
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Once again, Calvin Mayne graciously invited fifth graders from Southdale and DECA Middle to tour 4 stations in the Dorothy Lane Washington Square store. The employees in seafood, pizza, bakery and produce shared information about how the store receives and markets products that are for sale. Math, geography and healthy nutrition were stressed in all areas. The employees and students interacted with enthusiasm, asking and answering many questions. The employees connected the Possum Creek event with this tour. Each year seafood has a surprise for the students. Last year it was a huge octopus. This year a 4 foot 45 pound monk fish was ordered just for our students. The cost of 32 pizzas, apples and dozens of cookies was donated in-kind. Carrie Walters co-ordinated the entire event and even presented the pizza station one day. Many thanks are extended to the generosity of Calvin Mayne, Dorothy Lane Market, Carrie Walters and the employees. Thank you to our members and many non-members who volunteered as monitors. The teachers include this experience in their classroom instruction. This event continues to give these 5th graders an opportunity to learn more about healthy nutritional eating. 
Our “brew” matured for 5 weeks and then we enjoyed the bottling time at Eudora. We can now savor Mother Fuggle in the comfort of our homes. Thank you again goes to Neil Chabut, owner of Eudora, and Bern Schwieterman for making the Farm to Table fundraiser on May 7 a success. All the profits go directly to our work with 5th graders from Southdale and DECA Middle. Extended thanks to members and their friends who attended this fundraiser. 
September 16 – 19, 200 5th graders from Southdale and DECA Middle enjoyed their “outdoor classroom” at Possum Creek Metro Park. They rotated through 6 stations each with a different focus - all of which were aligned with the curriculum. GOOD BUGS/BAD BUGS: Bees and their lifestyle captivated the students and they enjoyed doing the “waggle dance”. HERBS: eat plants and lots of herbs because they are densely packed with nutrition. Herbs help with digestion, colds, flu, upset stomachs and more. FARM ANIMALS: eating habits of the goats, milk production and cheese is energy. Samples of goat and sheep cheese were enjoyed. (petting the goats was a hit) COMPOST: FBI (fungi, bacteria, invertebrates) Students using shovels dug to find examples. GARDEN: importance of pollinators, planted radishes, made and ate guacamole. FRUITS THAT ARE VEGETABLES: identified various foods discussing if it is/is not a fruit, life cycle of a plant, focused on energy, producers and consumers. The students were actively involved in all stations. The weather was ideal – sunny and warm. Thanks to all the presenters, Possum Creek staff, MVIFS members and volunteers who made this event a huge success.
Chef Paul McVay, executive chef at the Dayton Club, was the guest chef for the in-school cooking demonstration for DECA Middle, October 22. He prepared a simple dish that the students could make themselves – mac-n-cheese with bacon. The students enjoyed watching the demonstration. Chef Paul linked this recipe to their learning from Possum Creek as well as the Dorothy Lane Market tour. They asked many intelligent questions. The students were then served generous samples. It was obvious that they enjoyed it – bowls were empty. Patricio Andrade assisted as well as Brad Alexander, General Manager of the Dayton Club. Thanks to everyone involved, we had another successful event for Farm to Table.
