Spring Hill Elementary School will be celebrating its Project Learning Garden with representatives from Ingles Supermarkets, Dole Packaged Foods and the Captain Planet Foundation. The school is one of four that received a Learning Garden Grant in 2019 from Ingles and Dole. This is the second year of the community outreach initiative by Ingles Supermarkets and Dole Packaged Foods that offered schools in Ingles market areas the chance to receive a Project Learning Garden.
The Project Learning Garden program provides a context for multidisciplinary learning, ranging from nutrition and science to social studies, math and language arts. Students benefit by expanding their palates, taste-testing healthy foods, learning about food origins, engaging in authentic science field investigations, manipulating the environment to understand math in real-life applications, recreating historical activities and writing across all these disciplines.
Ingles, an Asheville, North Carolina-based retailer, also works with local farmers to carry more local food than its competitors and the company has donated more than 18 million dollars to local schools through its Tools for Schools program.
The Learning Garden installation and media briefing will take place Tuesday, Sept. 17, at Spring Hill Elementary School in Knoxville, Tennessee, at 4711 Mildred Drive.
Schedule for the briefing:
- 8:30 a.m.: Dole and Captain Planet Foundation to arrive at school to set up.
- 9:15-9:30 a.m.: Students, visitors and media assemble in the garden area; a pre-organized class is doing a PLG lesson in the garden. Media and dignitaries are welcome to watch and experience the learning activity.
- 9:30-10:15 a.m.: VIP guests and school officials will speak.
- Denise Cross, principal, Spring Hill Elementary School
- Marty Ordman, communications director, Dole Packaged Foods
- Melissa Leavell, advertising director, Ingles Supermarkets
- Tasha Gomes, Learning Garden manager, Captain Planet Foundation
- 9:45 a.m.: Teachers and others lead students to garden area to harvest vegetables/herbs.
- 9:55 a.m.: Ordman and others with help from students begin making featured salad recipe and pineapple vinaigrette dressing on the mobile cooking cart.
- 10:05 a.m.: Students and event participants taste salad.
- 10:15 a.m.: Students depart, and additional interviews take place as requested.