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Professional Development Workshops 
Farmers’ Market Field Trip
- October 24, 2007 & February 20, 2008 4:00 PM – 6:30 PM
(31/23 ES teachers present)
Presentation Goal
Presentation Objectives
Breakout Sessions
Teacher Quotes
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To promote fun and creative ideas and methods for teachers to involve students in hands-on academic nutrition lessons at the farmers markets.
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By the end of the training participants will:
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Understand the logistics of taking a Farmers’ Market field trip
- Be prepared to teach suggested lessons before, during, and after the field trip
- Intend to take a farmers’ market field trip during school year 2008 - 2009
10/24/07
24 of the 31 participants completed the workshop survey
Results:
- 52% of participants agreed that the above objectives were met.
- 48% of participants strongly agree that the above objectives were met.
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2/20/08
22 of the 23 participants completed the workshop survey
Results:
- 32% of participants agreed that the above objectives were met.
- 68% of participants strongly agree that the above objectives were met.
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At the Heart of the City Market: Grade level market activities
 
Kindergarten Teachers (l) and Second and Third Grade Teachers (r)
Fourth and Fifth Grade Teachers
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I APPRECIATED…
- Being split into grade level groups
- Getting ideas and sharing ideas
- Small groups: - logistics and worksheets
- Extension activities for after the field trip
- Pre and post lesson field trip ideas
- Website – healthiersf.org with more grade level activities
- The Stipend
I PLAN TO USE…
- "Botany" experiences.
- All the info at my grade level meetings. Share everything I learned.
- The lesson ideas from Botany on your plate. Make healthy snacks with my first graders.
- The lessons with my class. I think they will enjoy
having their own seed to take care of and see
it grow.
- It will definitely encourage those who are
too shy to talk in class.
- Implement some of the ideas learned.
- The lesson plans/ Gardening 101 booklet.
- The ideas gathered at the Library session K-1.
- These ideas do plant seeds and to make
nutritious snacks.
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Teachers learn how to interactively involve students in academic lessons as they shop for produce.
  
Healthy Snacks -
What participants have said about the food: “Great hands-on demo of snack making…”, “I plan to use the lessons and recipes.”
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