We had a good selection of foods on May 29th in our ‘Honor the Gift of Food Class.’ 
Students brought fish soup, nettle chips and fiddlehead ferns. We also sampled quinoa as an alternative grain and had some fresh local, organic asparagus. What are traditional foods? This is the question that we have been asking all quarter and we came to the consensus that traditional foods can be a lot of things. We all agreed that our relationship with food is deeply personal. In today’s class students talked about what they had prepared and participated in a discussion about cooking and eating with intention and the importance of preparing food with a good heart.
We hope to offer this class again next spring and it will be open to anyone for credit or CEU. Today while coming into school we had a row of crab pots ready to go! 
Another sign that the springtime will shortly be turning into summer!