PRESS RELEASE: Edible Schoolyard New Orleans Receives $5,000 Birds Eye Grant to Help Local Communities Discover the Wonder of Vegetables

Pinnacle Foods’ Birds Eye® Brand Rewards Five Local Organizations Including Edible Schoolyard New Orleans to Inspire and Enable New Orleans Residents to Enjoy Their Vegetables and to Help Feed Kids Better

MOUNTAIN LAKES, NJ (October 17, 2011) – Announced today, Edible Schoolyard New Orleans will receive a $5,000 Birds Eye® “Share the Wonder” grant to change the way New Orleans public school children eat, learn and live through a comprehensive, hands-on food education program that integrates gardening and cooking into the curriculum, culture and cafeteria food programs. Pinnacle Foods’ Birds Eye® brand kicked off the first-ever “Share the Wonder” grant program to provide financial rewards to nonprofit organizations that inspire communities and their children to discover the wonder of vegetables.

“On behalf of Edible Schoolyard New Orleans, we are so honored to have been awarded $5,000 from Birds Eye,” said Donna Cavato, Executive Director of Edible Schoolyard New Orleans. “With this Birds Eye grant, we will continue to nourish the minds of New Orleans children, through hands-on gardening and cooking classes, which educate and engage 2,400 FirstLine Schools students in growing, cooking and sharing the wonder of vegetables.”

Edible Schoolyard New Orleans was nominated for a “Share the Wonder” grant at www.facebook.com/BirdsEyeVegetables and was chosen as a finalist because of originality, the quality of the organization’s vegetable-focused efforts, and its passion for vegetables. Edible Schoolyard New Orleans then rallied its own fans and followers to vote based on a video about its cause.

“At Birds Eye, we believe that everyone has the right to enjoy vegetables any time, any place, and we celebrate the organizations that make vegetables more enjoyable and accessible for their local communities and children,” said Rodrigo Troni, vice president of marketing for Birds Eye. “We had an overwhelming response to the ‘Share the Wonder’ grant program. That’s why we’re thrilled to give Edible Schoolyard New Orleans this grant as one of nearly 100 organizations that applied to support its efforts to share the wonder of vegetables in its local community and to help Feed Kids Better.”

Vegetables Anytime, Anywhere
Birds Eye helps people “Discover the Wonder of Vegetables™” by making them easy, delicious and accessible for everyone. With more than 40 unique vegetables offered and countless ways to enjoy them, from pure and simple vegetables and steamed varieties, to veggie powered recipes and complete vegetable rich meals, Birds Eye gives consumers limitless possibilities to get vegetables on their plates every day.

Visit www.facebook.com/birdseyevegetables for serving ideas, tips and tools to help make vegetables the star of the plate.

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About Birds Eye
Birds Eye® unlocks the wonder of vegetables and makes them accessible and enjoyable to everyone, everyday. Using vegetables picked and frozen at their peak of freshness, Birds Eye® helps Americans make vegetables a meaningful part of everyday life. Providing a range of tasty and exciting solutions that make eating vegetables a memorable taste experience, Birds Eye® has something for everyone: with pure and simple vegetables under the Birds Eye®, C&W®, Freshlike® and McKenzie’s® brand names; Birds Eye Steamfresh® vegetables and vegetable rich blends; and Birds Eye Voila!® complete frozen meals. For more information on Birds Eye® visit www.birdseye.com or www.facebook.com/BirdsEyeVegetables.


About Pinnacle Foods Group LLC
Millions of times a day in more than 85% of American households, consumers reach for Pinnacle Foods brands. We are a leading producer, marketer and distributor of high-quality branded food products, which have been trusted household names for decades. Headquartered in Mountain Lakes, NJ, our business employs more than 4,500 people in North America. We are a leader in the shelf stable and frozen foods segments and our brands hold the #1 or #2 market position in 8 out of 12 major category segments in which they compete. Our Duncan Hines Grocery Division manages brands such as Duncan Hines® baking mixes and frostings, Vlasic® pickles, peppers, and relish, Mrs. Butterworth’s® and Log Cabin® syrups, Armour® canned meats, Nalley® and Brooks® chili and chili ingredients, and Open Pit® barbecue sauces. Our Birds Eye Frozen Division manages brands such as Birds Eye® vegetables, Birds Eye Steamfresh®, C&W®, McKenzie’s® and Freshlike® vegetables, Birds Eye Voila!® meals, Aunt Jemima® frozen breakfasts, Swanson® and Hungry-Man® dinners and entrees, Van de Kamp’s® and Mrs. Paul’s® seafood, Lender’s® bagels and Celeste® frozen pizza. Our Specialty Food group manages Tim’s Cascade Snacks®, Hawaiian™ Kettle Style Potato Chips Snyder of Berlin® and Husman’s® in addition to our food service and private label businesses. Further information is available at www.pinnaclefoods.com.


About Edible Schoolyard New Orleans
Founded in 2006, Edible Schoolyard NOLA changes the way children eat, learn and live at FirstLine Schools in New Orleans. Our hands-on food education program integrates gardening and cooking into the curriculum, culture and cafeteria menus of five (5) open-admissions, public charter schools. Our goal is to improve the long-term well being of our students, families, and school community, and we currently serve about 2,400 pre-Kindergarten through 12th grade students. Through Exposure, Engagement and Access, ESY NOLA reinforces seasonal cooking and local growing and investment through special events and community outreach programs including: Family Food Nights (parents join their children in the Teaching Kitchen to cook heart-healthy recipes); Budding Entrepreneurs/Growing Leaders (5th-8th graders sell their produce, garden-based crafts, and value-added products at local farmers markets); and Open Garden Days (community comes to the school garden to work, harvest and share meals created with produce grown by the children). For more information, please visit www.esynola.org. You can also “Like” us at http://www.facebook.com/pages/Edible-Schoolyard-New-Orleans and follow us on Twitter @esynola.

PRIME TIME at Green

Students are enthralled by the storytelling.

This fall, we’re excited to be joined by 27 families coming together for Prime Time with the mission of transforming Green Charter School students into life-long readers. In case you haven’t heard, PRIME TIME is a free, state-sponsored, six-week program of reading, discussion, and storytelling. For each workshop at Green, after a delicious meal provided by a local restaurant, our facilitators Natalie Williams and Freddi Evans conduct readings for children ages 6 to 10 and their parents. The goal is not to just tell great stories -- but to encourage parents to ask their children critical questions about the texts. After each reading, we talk about major themes, analyze the characters, and debate the message of each book. The award-winning children’s books introduce fairy and folk tales from around the world. They are stories that deal with questions and dilemmas children commonly encounter. For children from 3-5, we also offer pre-literacy activities and crafts.

Natalie Williams reading "Who's In Rabbit's House?".

We are fortunate for our weekly discussions to be facilitated by local author Freddi Evans and storyteller Natalie Williams. For our first session, we read the South African folk tale, Abiyoyo. Afterward, children and parents deliberated the idea of judging good people with bad habits. For our second session, after we dined on some authentic, freshly prepared Mexican food donated by Sarita’s Grill, our friend Sharon from the Children’s Resource Center came to talk about the New Orleans Public Library System and shared information about their children’s programs and events. Last week, we had red beans, rice, and jambalaya from Liberty’sKitchen, and read the classic tale of The Wren and the Eagle. After debating the merits of brains over brawn and the significance of ambition, several lucky students walked away with books and Walmart gift-cards from our weekly raffle!

This week, we’re going to be reading Odd Velvet, eating more locally-sourced food, and giving away more prizes to promote family literacy!

Paul Kramer is the Community Initiatives Coordinator at Samuel J. Green Charter School.  Check back regularly to hear more updates about his work at Green.

Clark Prep hosts College Fair

On Thursday, September 29, Clark Prep, FirstLine Schools' new high school, hosted its first ever College Fair day.  Over 20 regional universities were represented, as well as the military and other support service programs.  Students were able to talk directly with admissions counselors from LSU, Vanderbilt, Southern University and more about what they offer and what they can gain from attending those universities.  The event also featured the debut of the 2011-12 Clark Prep cheerleaders and musical performances.

The cheerleaders' debut!

Clark's gym was transformed.

Signing up for more information

Joey the bulldog showed off for the marines.

Principal Coleman helps seniors make a decision.

Denise loves Southern U!

Learning more about program offerings.

PRESS RELEASE: Arthur Ashe Charter School Featured in National Report on High-Performing, Expanded-Time Schools

Report Shows How Effective Use of Expanded Learning Time Boosts Student Achievement

NEW ORLEANS, LA, Friday, September 30, 2011 – Arthur Ashe Charter School is earning national recognition for its success in using expanded learning time to boost student achievement.  It is one of 30 schools from across the country featured in a new national report that examines effective practices for improving teaching and learning at expanded-time schools.  The report is set to be released at an event with U.S. Secretary of Education Arne Duncan in Washington, D.C. today.

"We are proud to have been nationally recognized as a successful model for expanded learning time,” said Sabrina Pence, School Director of Arthur Ashe Charter School.

The report, Time Well Spent: Eight Powerful Practices of Successful, Expanded-Time Schools, from the National Center on Time & Learning (NCTL), outlines how high-performing, expanded-time schools implement one or more of eight different practices to help improve student achievement, including allocating time towards focused goals; individualizing learning time and instruction based on student needs; and using time to assess student data in order to continuously strengthen instruction.

Arthur Ashe Charter School

The mission of Arthur Ashe Charter School is to prepare all students academically while developing their character so they will excel at a high school with rigorous academics and graduate from a four-year college.

FirstLine Schools

The mission of FirstLine Schools is to create and inspire great public schools in New Orleans.  We do this by directly operating open admissions public schools and by developing training programs for teacher and school leaders across New Orleans.  FirstLine operates four K-8 schools and one high school in New Orleans: Arthur Ashe Charter School, John Dibert Community School, Langston Hughes Academy (through a management contract with NOLA180), Samuel J. Green Charter School, and Joseph S. Clark Preparatory High School.

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LHA hosts its first Open Garden Day!

You are invited to the very first
Open Garden Day
at The Dreamkeeper Garden of Langston Hughes Academy
3519 Trafalgar St.
New Orleans, LA 70119

THIS Saturday October 1, 2011
10:00-1:00pm

Edible Fun for the Whole Family!

Please join us for a day of weeding, planting, bed building, and more as we prepare The Dreamkeeper Garden for the fall!

All volunteers are welcome and asked to bring a water bottle and wear comfortable gardening clothes.

Children under 12 must be accompanied by an adult.  
           

Special October Garden Guests:

Junior League of New Orleans
ReLeaf of Tulane School of Medicine
TIDES of Tulane University
New Orleans Outreach


Interested in volunteering at The Dreamkeeper Garden of Langston Hughes Academy on a regular basis?
Please contact Kelly Regan kelly@esynola.org to learn more about our volunteer opportunities.

Clark Prep Freshman Academy goes to the Ivy League!

Jude, Sada, Jattir and Jules ask questions of the Stanford Dean of Admissions.

This Wednesday, Clark Prep Freshmen had a unique opportunity:  in conjunction with the National Association of College Admissions Counselors conference being held in New Orleans, ABAFAOILSS, the Association of Black Admissions and Financial Aid Officers of the Ivy League and Sister Schools hosted a mini college fair for minority students at Lake Area New Tech Early College High School in Gentilly.

Milena learns more about what Princeton can offer.

College Counselor Ms. Landreneau brought 8 freshmen as part of the Early College Scholars program.  Freshmen got to have an intimate conversation with admissions directors from Dartmouth and Cal Tech about what they should do in 9th grade to prepare for an Ivy League career, then got to speak with admissions counselors from esteemed universities including Princeton, Yale, Stanford, Columbia, Penn, Mount Holyoke, Wesleyan and more!  The attending freshmen will prepare a presentation for the rest of the Clark Prep Freshman Academy as part of CPFA's program of intensive college preparation.

Say Goodbye to the Food Pyramid; Say Hello to MyPlate!

Eat to Learn, Learn to Eat

You may not know, but MyPlate replaced MyPyramid this past June as the USDA’s new food icon. First Lady Michelle Obama, whose Let’s Move campaign is aimed at fighting obesity, helped unveil the new design. As you may notice from the picture, it’s an easy to understand tool that shows how to build a healthy meal based on the 2010 Dietary Guidelines. It utilizes the plate to show 5 components of a healthy meal - fruits, vegetables, grains, protein and dairy, in sizes proportional to how much you should eat in each meal. We all know that what we eat matters and this is a great tool to help make healthy choices. Check out this short video for a brief overview of MyPlate or visit http://www.choosemyplate.gov/ for more information. Some key points to remember from MyPlate are to make at least half your grains whole grains, make half your plate fruits and vegetables, get calcium rich foods, go lean with protein, focus on fruits and vary your veggies. Other key points to remember are to find your balance between food and physical activity as well as keep your food safe!

Excited to learn about MyPlate!

The past couple weeks in the Edible Teaching Kitchen at Green Charter, our 3^rd and 4^th graders have been learning more about the new MyPlate icon. They’ve written poems, created MyPlate collages, and even made a MyPlate snack of crackers, peppers, pears, hummus and almond milk. Not only are these children learning about MyPlate and healthy habits in the Teaching Kitchen, but these lessons translate into our Cafeteria where a variety of options are offered in accordance with the new MyPlate recommendations. As I’ve noted before, all of the Firstline School Cafeteria’s offer a daily salad bar with fresh vegetables and fruits. More than half of the grains served during mealtimes are whole grains, which include brown rice and whole-wheat dinner rolls. We’ve cut out red meats, offering a variety of leaner protein options in place such as chicken, turkey, and a variety of bean dishes. We believe that through the integration of education, such as the MyPlate lessons, and real life application of these principles in the classroom and cafeteria, we can change our children’s habits. By creating demand from the ground up, our school-based food and snack programs now incorporate our food values of “wholesome, nutritious and delicious” as well as the USDA recommendations from MyPlate – fueling our children in the mind, body and spirit towards healthy lifestyles.

The MyPlate Snack

Placing foods in right food groups

MyPlate Bulletin Board in Green Charter Cafeteria

 In other news, our first set of Tulane University Dietetic Interns started yesterday. They’ll be with us for the rest of the week and are working on some really exciting projects. To enhance our cafeteria environment, they are working on menu cards for each table, allowing the children to have a sneak-peak for the next day’s menu. They are also assisting in some studies, collecting data in the cafeteria as well as creating newsletters about MyPlate. Make sure to check back next week to find out more!