Issue link: http://educator.cta.org/i/1190776
T U L A R E C O U N T Y P R O D U C E S more than 240 agricultural commodities for human consumption. But a crop of stu- dent chefs, otherwise known as the Poplar Food Network (PFN), is also growing and flourishing these days in the Central Val- ley. e students are learning how to cook healthy foods — and are transforming their families' lifestyles. ey even star in their own YouTube cooking channel. This success stor y was made possi- ble from the vision and hard work of Somphane Hunter, a teacher at Pleasant View Elementar y School in Poplar. In September 2018, she created PFN, which provides Poplar students in grades 4-8 and their families with a free after-school program combining food, community and technology. The program is funded by CTA's Institute for Teaching (IFT), and workshops are continuing this year. PFN is a collaboration among: • Food Link of Tulare County, a food bank that offers its teaching kitchen and gard en in E xet er for cl asse s, provides transportation, and even teaches some classes. • Paint Poplar, a social justice com- munity advocacy group created by Hunter. • Outlaw Consulting Group, a digital strateg y and marketing company, which films the classes and created a YouTube channel to showcase stu- dent talents. " It 's b e en e xcitin g to c ondu ct thi s SOMETHING'S COOKING IN POPLAR Somphane Hunter creates community in the kitchen Pleasant View Education Association Hunter and her students enjoy the fruits of their labors. project beyond my classroom and into the community," says Hunter. "Our stu- d ents and fami li es are c ol l ab oratin g with peers, adults, businesses and orga- nizations while exploring what a healthy eatin g lifesty l e lo ok s li ke. Th ey have ventured out into th e w orl d on f i el d trips, including Homeboy Industries in Chinatown in Los Angeles, Woodlake Botanical Gardens, and a food day event with Food Link." S t u d e n t c h e f s' s k i l l s a r e o n d i s - play during a class with Hunter called Cooking With Color as they whip up a veggie-chicken stir fry. Boys and girls use sharp knives to carefully and safely cut the veggies, with nary an injury, despite tears from the onions. They listen to directions and work in teams, gathered around the hot electric skillets in the cafeteria at Pleasant View. Hunter darts from station to station, offering encour- agement and a dash of oyster sauce to "When you overprepare, you drown from the stress and don't get to enjoy it with the kids. We learn as we go." spice things up. Excitement, happiness and delicious smells mix together before the group finally sits down to dinner. Tonia Gloria and her son Victor Govea, a seventh grader, love the program. "We are spending more time together as a family, and Victor is helping out more at home," says Gloria. " We've made spring rolls and zucchini spaghetti." Some students are nervous trying new foods. Luzceleste Arellano, a fifth grader, had n e ver tried sprin g rol l s or sushi before making them, but now she loves them. She has also developed a fondness for mangoes and cucumbers, and helps with the cooking at home. " Pa re n t s t e l l m e t h e y a re t h r i l l e d to have th eir children h elping in th e kitchen," says Hunter. "is has motivated parents to be involved, and families are making healthy meals at home." HUNTER continued on page 26 24 cta.org Game