Laurel Valley elementary students encourage peers to try healthy dishes
By Jewels Phraner
Published: Wednesday, April 3, 2013, 9:00 p.m.
Tim Brendlinger nervously adjusted his chef's hat as the kindergartners and first-graders entered the Laurel Valley Elementary School cafeteria.
The cuffs on the oversized chef's coat hung past his fingertips as he waited to speak.
“Once I grabbed the microphone, I was ready,” the third-grader said.
“Here are some facts about broccoli,” Tim said, launching into his speech to the captive audience of his youngest schoolmates.
At the end, Tim asked who would like to try the broccoli salad, specially prepared as March's healthy sample. Nearly every hand in the room shot up.
Tim, 9, was Laurel Valley's March guest chef as part of the district's Wellness Wednesday program.
The program encourages elementary school students to try something new and healthy each month by handing out samples of the dish, recipes to take home and stickers to those who dare to take a bite.
“You don't have to eat the whole thing. We're just asking that you taste it,” Food Service Director Lori Loughner told students at the four lunch periods for K-5 students at Laurel Valley and R.K. Mellon elementary schools.
Loughner, a registered dietitian, is employed by The Nutrition Group, an Irwin-based food management firm under contract to the district.
The Wellness Wednesday program started at all Nutrition Group school districts last fall, but Loughner said she thought the message would be better received if it came from peers.
“I just thought it would be good to get the kids involved with the other kids, encouraging them to eat healthy,” she said.
Each month, a different student is chosen to speak to classmates about that day's sample. This year's samples include white chicken chili, citrus-beet salad, carrot-raisin salad and broccoli salad.
After Tim spoke, he walked around to hand out samples to the kindergartners and first-graders.
First-grader Chelsea Dimmick, 6, said she loved the broccoli salad.
Fifth-grader Madison Beatty, 11, was R.K. Mellon's guest chef for March.
She said she was impressed with how many kids tried — and liked — the broccoli salad.
Other guest chefs include Laurel Valley fifth-grader Ashley Hofecker, 11, and fourth-grader Rhett Croyle, 10; and R.K. Mellon fifth-graders Noah Sam, 10, Michael Marinchak, 11, and Angela Haase, 11.
Students are chosen based on demonstrated leadership and academic standing, Loughner said.
In addition, the Laurel Valley students have demonstrated an interest in a career in the food industry.
Although many students liked the broccoli salad, the citrus-beet salad received mixed reviews.
“I didn't really like it,” Ashley Hofecker said. “I'm glad I tried it, though. You never know what you're going to like.”
Jewels Phraner is a staff writer for Trib Total Media. She can be reached at 724-850-1218 or email@example.com.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.