Natalie Hogan, a sophomore majoring in dietetics and Spanish, hopes to practice nutrition education in schools, teaching kids about healthy foods. This past summer she honed her skills by gardening and cooking with school-age children in the Young Scientists Club, a program run by the Milwaukee-based Urban Ecology Center. Most of the kids were of Latino and African American backgrounds, and many live in neighborhoods where fresh produce is hard to come by.
In addition to preparing dishes like whole wheat pizza with fresh veggies—a big hit, Hogan says—kids took part in lessons about nutrition, sustainability and climate change, including such concepts as sustainable agriculture and carbon footprints from farm to table.
Hogan and her project partner, sophomore Katherine Piel, developed their curriculum through a Wisconsin Open Education Community Fellowship, an award totaling up to $6,000 offered by the Division of Continuing Studies and the Morgridge Center for Public Service.
Hogan learned as much from the children as they learned from her. The kids at the Urban Ecology Center’s Menomonee Valley branch were excited about gardening— planting, watering, harvesting and even weeding—while kids at Washington Park loved to cook. Hogan and Piel tailored lessons to suit those preferences, recognizing that enthusiasm is a key ingredient in learning.
The experience led Hogan to broaden her career goals. She still wants to teach children, but she’d like to include families and the larger community. “The parents are the ones buying the groceries and cooking the meals,” says Hogan. “In order to make a difference, I must work to make an impact on parents, educators, policy makers—on all those who play a role in the health of our planet and people.”
And she relished the small victories, like getting 8-year-old Victorio to eat a radish. Initially he made a “yuck” face, but out in the garden, after being the first to spot the red tops, he took charge of harvesting, washing, cutting and adding them to a salad.
“When it came time to eat them, he described them as ‘crunchy and spicy, but still pretty good!’” says Hogan. “That was a positive experience because we could see his change in attitude. And he wasn’t the only one!”