Healthy Youth Program

Our Mission:  Empowering youth and their families to achieve optimal health through hands-on education.

The Healthy Youth Program is an outreach branch of the Linus Pauling Institute. At the Healthy Youth Program we believe all children should have equitable opportunities to eat healthful, nourishing foods, and to have the tools and resources needed to grow and prepare these foods. We offer cooking, nutrition, and garden-based programs for youth (preK through grade 12) and families throughout our local communities, with a focus on partnerships to maximize impact and reach youth and families most in need. Many of our programs are based in school vegetable gardens, linking a healthy and active lifestyle with a healthy and sustainable environment. We engage children and families through participatory education, hands-on activities, and interactive dialogue. All of our programs are youth and family centered, tailored to their unique needs, and build on the strengths of the participating youth and families for long-term success.

 

Programs

Pre-School Programs

Chefs in the Garden photo

The Healthy Youth Program is a healthy lifestyle program for children (preschool through grade 12) and their families. Many of our programs are based in school vegetable gardens, linking a healthy and active lifestyle with a healthy and sustainable environment and providing fresh produce for families in need.

We engage children and families through participatory education, hands-on activities, and interactive dialogue. All of our programs are youth and family centered, tailored to their unique needs, and build on the strengths of the participating youth and families for long-term success.

To recieve emails about nutrition, cooking and garden programs join our email list HERE.

Full and partial scholarships are available for all programs. Applications and more information can be found HERE.

For a taste of our programs, please check out our PROGRAM PHOTOS!

Looking for ways to help with these and other programs? We have many opportunities to GET INVOLVED!

 

Winter 2019

Youth Nutrition, Cooking and Garden Programs
Program Information Age Location Dates & Times  Registration 
Master Chefs 6th-8th grade  Linus Pauling Middle School, room 115 

Jan. 22 - Mar. 5

Tuesdays, 4-6pm

Register HERE

Junior Master Chefs 8-11 year olds
Corvallis High School, room H3

Jan. 23 – Mar. 6

Wednesdays, 4-6pm

Register HERE
Fresh Grown Cooking for Kids 6-8 year olds Corvallis High School, room H3

Mar 12 & 19

Tuesdays, 4-6pm

Register HERE
 Lincoln Garden Club 2nd/3rd grades   Lincoln Elementary School Garden   Next class Spring 2019
Healthy Sprouts Children age 3-5 & Family member
Clemens Primary School, Philomath
 TBD coming soon...
Master Chefs: Snack Attack 4th-8th grade
Willamette Neighborhood Housing Services
TBD coming soon...
CHEF Project cooking classes (East Linn county) 5th-8th grade
Lebanon and Sweet Home (sites vary)
Varies (on-going, 2017-2020)  See schedule on the CHEF Project Page

S.P.E.A.R

(Students Personally Engaged in the Agriculture Revolution)

 Elective Course for High School Students Corvallis High School    Students register for this elective course through CHS
  

 REFUND POLICY:

Paid registrations cancelled at least one week before the start of classes or camps will receive a full refund*. If you cancel after that time, your payment will not be refunded. The Healthy Youth Program does not issue partial refunds for registrations canceled by participants**.
 
*If you paid by credit card, your refund will be issued promptly. If you paid by check, it may take up to 6 weeks for you to receive your refund check in the mail.
**If the Healthy Youth Program cancels an entire class or camp, a full refund will be issued; if the Healthy Youth Program cancels a portion of a class or camp, a partial refund will be issued.

LATE PICK UP POLICY

Your child(ren)’s safety is our top priority. We also understand that being a parent means that things do not always go as planned. While we can accommodate the occasional late pick-up within reason, please read our official policy at the link above.

 

Scholarships

The Healthy Youth Program strives to make programs as accessible as possible. We off both full (100% registration costs covered) and partial (50% registration costs covered) scholarships for all programs. To apply please fill out and return a scholarship application. 

Our Gardens

boys planting

The Healthy Youth Program manages three school gardens in Corvallis where we work with students, teachers, and volunteers, host our classes, workshops, and camps, and provide fresh produce to families in need.    

Lincoln Garden

Información en Español

lincoln garden

 

Lincoln Garden, located at Lincoln Elementary School in South Corvallis, is a gathering place for children and families to learn the connection between a healthy environment and a healthy lifestyle while growing, preparing, and enjoying fresh produce.  During the school day, Lincoln Garden is an outdoor classroom for Lincoln Elementary students.  Healthy Youth Program garden educators provide garden-based activities connected to state standards that enrich curricula.  After school, Lincoln Elementary students participate in Lincoln Garden Club, where they explore the joy of gardening and taste its rewards. Volunteers from OSU, Lincoln parents, and the community help to maintain Lincoln Garden through monthly work parties (Tend, Mend, and Mingle), and during the summer the garden is cared for through our High School Summer Internship program. Visit the sections below to learn more about Lincoln Garden! 

Nutritional information for fruits and vegetables grown at Lincoln Garden can be found here: Garden Signs.

Classroom Connections

students at lincoln schoolClassroom Connections at Lincoln Garden aims to:

  • Integrate garden learning into the classroom curriculum
  • Increase place-based learning experiences related to classroom curriculum
  • Increase student’s connection and relationship to nature
  • Increase student’s knowledge of where their food comes from
  • Provide new food experiences to students and encourage them to taste fresh produce
  • Teach children about the importance of making healthy food choices

Kid Friendly Gardening Tip: Kids like veggies that they can eat raw. Plant colorful, fun varieties like cherry tomatoes, lemon cucumbers, mini-bell peppers, easter egg radishes and dinosaur kale!

Kid Quote: "I've never liked this but now that I eat it straight from the ground, it's so good!" --Lily Blue

Volunteering at Lincoln Garden

NEW: Monthly Garden Work Parties at Lincoln Garden!

 

Tend, Mend & Mingle: Lincoln Elementary 

8am-10am in the Lincoln School Garden on the 1st Thursday of the month

Coffee & Bagels provided!


The Healthy Youth Program invites you to join us once a month for Tend Mend & Mingle in two of our school gardens. These events are a chance to gather to work on garden-related projects, and build community through hands-on/minds-on service learning projects.  

All are welcome!

How to Volunteer:

1. Keep kids safe by filling out a Corvallis School District Volunteer Application. This application should take no more than 10 minutes. You do not need to select a specific school or a specific volunteer activity(our programs are not listed on this form) to submit the application. Make sure you complete all the information in the first section titled, “tell us about yourself” as this will be used for the background check.

2. Check in at the school office.

3. Head out to the garden to enjoy light garden work, snacks and coffee!

Let us know you're coming and invite your friends to join on facebook!

Contact hyp@oregonstate.edu or visit our website for more information.

 

Other volunteer opportunities are available at Lincoln Garden for:

  • Parents of Lincoln Elementary School students
  • OSU student groups
  • High school students 
  • Corvallis Community members 

Please contact Caitlyn Reilley for more information: caitlyn.reilley@oregonstate.edu

Our Garden Story

The Lincoln Garden, located in the heart of the South Corvallis community, is one of the longest-lived school gardens in the Corvallis area. It was established more than 15 years ago! Nestled between Lincoln Elementary School and the soccer fields, this garden has a rich and varied history of care and use. 

Many community members and organizations have tended the garden alongside Lincoln students over the years. Some of these include Corvallis Environmental Center’s Edible Corvallis Initiative, former Corvallis Parks and Recreation AmeriCorps service member, Ronjon Datta, and South Corvallis resident, Cheryl Good. Cheryl originally began a Lincoln Garden webpage and more details on the earlier garden can be found there

In September 2012, the Healthy Youth Program took on the role of managing the Lincoln Garden, and it was utilized mainly for after school programming with the Lincoln Lion’s Den. 

In the spring of 2013, in collaboration with Lincoln administrators, the Healthy Youth Program was awarded a generous grant from Spirit Mountain Foundation to reinvigorate this South Corvallis gem. In keeping with Cheryl’s original intent to provide a garden space for both children and the greater community, we set out to not only double the garden’s growing capacity, but also to increase and diversify its use. 

Our vision is for the Lincoln Garden to become a highly valued community resource where students and their families come together to grow, harvest and enjoy healthy, freshly harvested produce. We are well on our way thanks to the help of many community volunteers!  Interested in helping?  Please visit our volunteer page.

Pauling Pride Garden

The Healthy Youth Program has partnered with Linus Pauling Middle School (LPMS) to manage the Pauling Pride Garden and increase student participation in this outdoor learning space. Through a collaboration with the 8th grade STEM classes, the Healthy Youth Program Garden Educator provides opportunities for LPMS students to explore their garden, learn how to grow fresh fruits and vegetables, and investigate the important link between a healthy environment and a healthy lifestyle.

Our Garden Story

In 2013, the Healthy Youth Program (HYP) announced the addition of the Pauling Pride Garden at Linus Pauling Middle School (LPMS) to our programs! This terrific garden plot and greenhouse had been well-maintained by Master Gardener volunteers for many years prior; the HYP garden team was thankful to have “inherited” such a loved space! We hope to continue working with interested volunteers and LPMS students to maintain this garden space.

As the HYP continues to expand school programs at Lincoln Garden (Lincoln Elementary School) and Spartan Garden (Corvallis High School), it is exciting to be able to bridge the gap by reaching middle school students at the Pauling Pride Garden.

LPMS students and volunteers help plant, tend, and harvest a thriving Pauling Pride Garden while learning the science behind the practice. Our Junior Master Chefs Camp has been offered for several summers at Pauling Pride Garden, following our model for using and maintaining the garden in the summer. Late-season plantings are included in all our summer camp curricula, so school students will have plenty of fruits and vegetables to harvest and enjoy when they return in the fall.

Pauling Pride Garden

Monthly Garden Work Parties at Pauling Pride Garden!

Tend, Mend & Mingle

Linus Pauling Middle School

Tend, Mend, and Mingle

9am-11am in the Pauling Pride Garden on the 3rd Thursday of the month

NEXT WORK PARTIES ARE Sept 20 and Oct 18

Coffee & Bagels provided!


The Healthy Youth Program invites you to join us once a month for Tend Mend & Mingle in two of our school gardens. These events are a chance to gather to work on garden-related projects, and build community through hands-on/minds-on service learning projects.  

All are welcome!

How to Volunteer:

1. Check in as a visitor at the school office

2. Meet our Garden Manager, Aliesje at the school garden

3. Enjoy light garden work, snacks and coffee!
 

Contact hyp@oregonstate.edu or visit our website for more information.

 

Spartan Garden

The Healthy Youth Program partnered with Corvallis High School (CHS) to develop the Spartan Garden, which serves as a place-based outdoor learning resource for the school. In the Spartan Garden, students of all ability levels learn where their food comes from and the value of eating plenty of fresh fruits and vegetables.  Spartan Garden produce is used for healthy snacks during lunch and break, in the school cafeteria, and is given to any students helping to maintain the garden. Our Chefs in the Garden summer day camps help keep the Spartan Garden vibrant during the summer, and any excess produce is donated to area food banks.  

Visit the sections below to learn more about the Spartan Garden!

S.P.E.A.R Summer Internship

S.P.E.A.R. Summer Internship:

Classroom Connections

The Spartan Garden provides an easily accessible outdoor learning resource, where classroom connections can be made to multiple disciplines. The Healthy Youth Program’s garden educators work with CHS students and teachers to make these connections. Below is a list of some of the CHS student projects in the garden:

  • Kevin Skillings' woodworking students built the vegetable washing sinks and two of the main garden sheds;
  • Brian Wake's horticulture students participated in the development of the Spartan Garden by creating beds, weeding, mulching, and planting.  They experimented with cover crops, learned about soil properties, and tested growing media with visits from a Healthy Youth Program garden educator;
  • Britten Clark-Huyck's Botany students continue to explore cover crops and soil properties in the garden, as well as growing plant starts;
  • Julia Lont's art student designed and constructed the "Spartan Garden" sign - the carrot that hangs over the entrance;
  • Julia Lont's art classes used pumpkins and other garden produce to create a still life art project;
  • Julie Williams' sustainability classes have done various projects in the garden including using spinach, beets, strawberries, and pumpkins from the garden to make delicious Pumpkin Pie, Cucumber-Pear, and It’s Easy Being Green smoothies and juices to share with the rest of CHS during morning break;
  • Kristen Hackethorn's senior foods students harvested fresh produce to make a capresse salad, and tasted three dishes prepared from different squash varieties grown in the garden; 
  • Christa Schmeder's ceramics students created hand-crafted tiles used to cover the cooking tables at the garden;
  • Amy Knoke's world literature students participated in a service learning project in the garden;
  • English Language Development students learned about gardening as a hobby and working outdoors as a career choice.

Career-Related Learning 

The Spartan Garden also provides students with opportunities for Service Learning, to fulfill their Career Shadow Experience and Extended Application requirements, and to earn credit for Internships and Structured Work Experience. Please contact the Healthy Youth Program if you are interested in incorporating the Spartan Garden into any of your required career-related learning experiences at CHS!

Background

Many adolescents have developed unhealthy eating habits and eat few or no fruits and vegetables on an average school day. According to the Oregon Department of Human Services, only 18% of 11th graders in Oregon consumed the recommended 5+ servings of fruits and vegetables per day. Our children and adolescents are constantly exposed to fast-food commercials, snack and soda vending machines, and other unhealthy calorie-rich snack foods.

We need to find a way to teach our adolescents to make food choices that will nurture their bodies and help them stay healthy. There is no quick-fix for unhealthy eating habits, including the overconsumption of calories, but through a school garden we might get adolescents into another kind of relationship with food by teaching them where their food comes from, the value of eating healthy foods, how to respect and take care of their environment, and the nurturing effects of preparing and eating a meal together with families and friends at the table. In addition, studies have found positive impacts of school gardens on eating and exercise behaviors as well as improved academic performance and attitudes towards learning.

To address this, the Linus Pauling Institute's Healthy Youth Program partnered with Corvallis High School (CHS) to develop a school garden that will be maintained by the high school students throughout the school year. The garden is located on an empty lot south of the football field and the track.

Spartan Garden sign    Spartan Garden

Accessibility for Everyone

Corvallis High School serves as the magnet school for all life skills students in the Corvallis School District. Construction of a paved area for accessible raised table beds was accomplished through volunteers of the 2012 OSU Alumni Association’s Community Day of Service.

day of service photo 1  day of service photo 2  day of service photo 3

More than 45 volunteers showed up for the 2012 OSU Alumni Association's Community Day of Service project at the Spartan Garden!

Our Garden Manifesto

garden manifesto

School Garden Fundraisers

The Healthy Youth Program has two on-going programs to help raise funds for the school gardens we manage:

 

Mark your calendar for Spring of 2019...we will be selling flower, herb and produce starts in early May!

 

2) SUMMER SCHOOL GARDEN VEGGIE BOXES:

OUR SCHOOL GARDEN VEGGIE BOX SUBSCRIPTIONS ARE FULL FOR 2018!

Interested in receiving a weekly box of local fruits and vegetables grown and harvested by high schoolers at school gardens in Corvallis?  Sign up and support the CHS Urban Farm Summer Internship Program! All fruits and vegetables are produced using organic methods (although not certified organic).

This year, we have TWO payment options for a 5-week Veggie Box subscription:

OPTION 1) PAY $75 total (5 weeks of boxes at $15/box, pick-up once per week, July 18 - August 17). We have a limited number of boxes. To qualify for this payment option, you must:

  • Fill out an online form (click here for the CSA PAY Option form), and recieve a confirmation email;
  • Pay the $75 at your first box pick-up;
  • You must be able to pick up your box during one of the open garden hours, listed below.


OPTION 2) Harvest - Share: Trade 1½ hours of volunteer work per week, for 5 weeks in the garden (in exchange for one veggie box each week, for the five weeks). We have a limited number of boxes. To qualify for this payment option, you must:

  • Fill out an online form (click here for the CSA HARVEST - SHARE Option form), and receive a confirmation email;
  • Commit to 1½ hours of volunteer work per week in the garden, for 5 weeks (July 18 - August 17), no partial subscriptions please;
  • Be able to volunteer during the open garden hours, listed below.


         OPEN GARDEN HOURS for CSA Subscribers (box pick-ups and/or Harvest Share participants):
         CHS School Garden - Tuesdays, 1:00 - 3:00 PM (Jul. 18 - Aug. 15)
         Lincoln Elementary School Garden - Thursdays, 1:00 - 3:00 PM (Jul. 20 - Aug. 17)

Get Involved

Adult and child cookingVolunteer, Internship, and Student Job Opportunities

The Healthy Youth Program has ongoing opportunities for students and community members to get involved in our work.  If you enjoy cooking, gardening, and working with youth and families, please visit our volunteer, internships, and student jobs pages to learn more about how to get connected:


For more information, please contact:
Healthy Youth Program
Email: hyp@oregonstate.edu
Phone: 541-737-8014

Internships - OSU Students

 

 

 

 

 

 

 

 

 

 

Interns with the Healthy Youth Program have the opportunity to gain professional experience in the areas of nutrition education, garden education, community food systems, urban agriculture, and community outreach. Volunteer positions and internships vary from term to term depending on the quantity and types of programs being offered by our organization, and the internship requirements of students. Internships do not need to be through your department or program, but in many cases can be completed for credit. During the school year, the Healthy Youth Program can host approximately two student interns who are seeking experience in nutrition and garden education. The HYP can also host a Small Scale Urban Agriculture Intern each term including the summer. Each summer, the Healthy Youth Program offers full-time (360 hour/10 week) internships for approximately 5 - 7 students facilitating  nutrition and garden based summer camps. If you are interested in interning with our organization please email hyp@oregonstate.edu.


Internship Opportunities:


Small Scale Urban Agriculture Intern

The Healthy Youth Program is seeking students interested in agriculture education, horticulture, greenhouse management and the like for our Small Farm/Urban Agriculture Internships. This is an exciting opportunity to help manage local school gardens and greenhouse for both education and production. Internships are unpaid, but may be for credit depending on department/major requirements.

Description: The HYP Manages three school gardens in Corvallis at Lincoln Elementary School, Linus Pauling Middle School(LPMS) and Corvallis High School(CHS). As a part of our management of these spaces we host monthly work parties in the gardens for parents and community members. These gardens also provide produce for school cafeterias, HYP cooking classes, and local families, as well as serve as a space for students to learn and explore. The HYP also hosts an annual plant sale with herb, vegetable and flower starts grown in the LPMS greenhouse. Student Small Farm Interns work with the garden manager and garden assistants to maintain these garden spaces and manage greenhouse plant starts for the spring plant sale.

 

Small Farm Internships at CHS and Lincoln Gardens:

Volunteer and Intern Responsibilities:

Student intern will work closely with the garden manager to maintain gardens located at Lincoln Elementary and Corvallis High School.

  • Oversee irrigation and compost systems, and weed and pest management at school gardens.
  • Assist with planting and harvest schedules including some management of the Lincoln greenhouse.
  • Manage/assist with volunteer work parties and community groups in the gardens.
  • Work with garden manager on other projects related to design and maintenance of garden spaces.

 

Small Farm Internship at LPMS (Green House Assistant/Manager):

Volunteer and Intern Responsibilities:

  • Oversee irrigation and greenhouse pest management
  • Assist with planting, thinning, up potting seedlings and starts at the LPMS greenhouse.
  • Participate in volunteer work parties with community groups in the greenhouse.
  • Work with garden manager on other projects related to maintenance and coordination of the greenhouse.

Small Scale Urban Agriculture Intern Application

For questions:
Healthy Youth Program 
Email: hyp@oregonstate.edu
Phone: 541-737-8014 

Student Jobs

Student worker at camp

There are currently no OSU student positions available with the Healthy Youth Program. Please check again soon!


For more information, please contact:
Healthy Youth Program 
Email: hyp@oregonstate.edu
Phone: 541-737-8014 

 

Volunteer Opportunities

The Healthy Youth Program (HYP) offers a variety of classes, camps and events for the community throughout the year. Our cooking and garden programs are held off campus within the Corvallis area, often in local schools. We are able to offer these programs thanks to strong support from OSU student and community volunteers. Volunteers can be involved in our programs in a variety of ways - from one time volunteer opportunities, special events and garden work days, to assisting with a program regularly for a term or full academic year.

To recieve updates on volunteer opportunities, sign up for our Volunteer Announcements HERE!

If you are interested in a one-time volunteer opportunities for yourself or your organization, consider coming to our regular garden work parties Tend, Mend and Mingle at Lincoln Elementary and Linus Pauling Middle School Gardens! 

Tend, Mend and Mingle: coffee and snacks provided!

  • Lincoln Elementary: First Thursday of every month from 8-10am (No Garden Work Party Nov - Jan)
  • Linus Pauling Middle School: Third Thursday of every month, 9-11am (No Garden Work Party Nov - Jan)

If you are interested in volunteering on a regular basis, please fill out a volunteer application(instructions below). The following descriptions are meant to give you an idea of the opportunities associated with general program areas. Please contact hyp@oregonstate.edu if you are interested in learning more about a particular program or volunteer opportunity.


 
Nutrition Education Programs

Description: The Healthy Youth Program (HYP) offers year-round afterschool cooking classes for elementary and middle school students. In our classes, youth are actively involved in the cooking process including reading recipes, learning about kitchen safety, and exploring new foods. HYP cooking classes are designed to give youth a hands-on experience in the kitchen. Volunteers and interns will provide guidance and support for a small group of “student chefs” at each class.

 

 


 
Garden Education Programs

Description: The HYP offers garden based program at Lincoln Elementary School, Linus Pauling Middle School and Corvallis High School. Volunteers and interns help with garden based programs and events including afterschool Garden Club for elementary students at Lincoln Garden in the fall and spring, all-school garden days at Lincoln Garden held each term, and SPEAR (Students Personally Engaged in the Agriculture Revolution), an elective class taught by the HYP Garden Manager at Corvallis High School.

 

 


 
Community Events and Outreach

Description: The HYP supports initiatives that promote healthy youth and families by sitting on planning committees, advisory boards and workgroups and participating in community events. Student interns and volunteers work with HYP staff to table at events, update outreach materials, and promote local programs and resources.  Volunteers and interns may be involved in a variety of outreach projects including creating newsletters, taking photos at events, and managing HYP social media accounts.

 

 

 
 
 
Application Materials

Volunteers will be asked to submit an online application including:

  • Professional and personal references

  • Resume

  • Availability

Garden Education Programs/Small Scale Urban Agriculture Application

Nutrition/Cooking Education Application

ALL positions require a Criminal History Check.

Criminal History Check
The Healthy Youth Program, while not a part of the Corvallis School District(CSD) offers programming in schools during regular school hours and in the CSD facilities after hours. Since you will be volunteering on school property often working directly with youth, you are required to register yourself as a volunteer with the district, this volunteer application also serves as a criminal history check.

If you cannot complete our application online, please call us to request a paper application. 

For more information, please contact the Healthy Youth Program at:
Email: hyp@oregonstate.edu
Phone: 541-737-8014 

Internships - High School Students

The application process for the 2018 S.P.E.A.R high school paid summer internship is now CLOSED. Thanks to all who applied!

Questions: contact the Healthy Youth Program by phone at 541-737-8014, or email hyp@oregonstate.edu

Summer Urban Farm interns  summer urban farm CSA box

S.P.E.A.R Paid Summer Internship with the Linus Pauling Institute at OSU

Open to ALL high school students! (Includes Seniors who will be graduating in June, and also incoming Freshman who will enroll in high school in the fall.)

If you are a high school student looking for an opportunity to try something different this summer, the CHS Urban Farm Summer Internship offers you the opportunity to:

WORK outdoors        GROW tasty food     COOK using fresh produce     MAKE new friends      PROVIDE FOOD for your community     LEARN about your food & yourself    EARN money!

__________________________________________________________________________________________

Project Background:

Since 2014, high school students have grown, maintained, and harvested garden produce from the student-run gardens at Corvallis High School and Lincoln Elementary School and distributed it to community members through both Farm Stands and a Community Supported Agriculture (CSA) program. This paid internship also offers high school students hands-on, informal learning opportunities focused on sustainable farming, food systems, and community nutrition. This is a work & learn experience!

2018 S.P.E.A.R Internship Details:

June 26 - August 29, 2018 (8 weeks total, with the option to extend into September for 2 hours/week on Tuesdays after school)

NOTE: the first half of this internship is a VOLUNTEER position. The second half of this internship will be PAID, at $11.00/hour (you will be an OSU student employee for the second half of this internship).

Training Dates: Tuesday, June 26, 2-4pm at Lincoln Elementary School Garden AND Wednesday, June 27, 9am-11am at Corvallis High School Garden (Spartan Garden)

Weekly Schedule (July 3rd- August 29th): Each week interns will be required to work ~10 hours. *No work on July 4th

  • Tuesdays, 2-6 pm, Lincoln Elementary School Garden
  • Wednesdays,* 8**/9am-12pm, Corvallis High School Garden (Spartan Garden)
  • Thursdays, 9am-12pm, Corvallis High School Garden (Spartan Garden)

*No work on Wednesday, July 4th.
**8:00 am start is for students currently participating in the Farmers Market Track for that week (see information on Tracks, below).

__________________________________________________________________________________________

The 2018 summer intern project will include a weekly Farm Stand event and participation in the Wednesday Corvallis Farmers Market. All 2018 summer interns will rotate through three different Tracks each week during the Farm Stand events (you will get a chance to participate in each Track 2-3 times during the 8-week internship):

  1. Garden to Market Track. Explore what it means to get food from the garden into the hands of the community! In addition to your garden work & learn, you will manage the Farm Stand, and spend this week delivering extra produce to the Community Table at the Corvallis Farmers Market on Wednesday morning. NOTE: The weeks you are in this track, you will be required to start at 8:00 AM on Wednesdays.
  2. Garden to Table Track. Explore what it means to get food from the garden onto a plate! In addition to your garden work & learn, you will prepare and serve food samples using school garden produce at the Farm Stand.
  3. Garden Management & Outreach Track. Explore what it means to take care of a school garden and inform the public (especially younger children) about growing food! In addition to your garden work & learn, you will assist OSU students with garden outreach activities for children at the Farm Stand.

Other important information:

  • Work for this internship takes place at the Spartan Garden at Corvallis High School, and the Lincoln Garden at Lincoln Elementary School.
  • You will be required to obtain your Food Handlers Card prior to the start date of the internship. This can be done online; cost is $10. More information will be provided if you are selected for this internship.
  • You will be required to complete paperwork to become an OSU student employee prior to starting the second half of your internship. More information will be provided if you are selected for this internship.

 

Recipes & Handouts

CHEF Project

Serrving Lincoln, Linn and Benton Counties

The C.H.E.F Project is a three-year grant awarded to the Coast to the Cascades Community Wellness Network to implement the Culinary Health Education and Fitness (C.H.E.F) Project in three counties in western Oregon. The overarching goal of the C.H.E.F Project is to assist the children and families of Lincoln, east Linn and rural Benton counties attain higher quality of lives free of preventable disease due to illnesses related to poor nutrition and obesity.

CHEF tackles obesity head on; through a two-prong approach, the C.H.E.F Project will:

  • Provide 70 nutrition-focused culinary education courses

The five-week culinary education courses will provide experiential nutrition-focused culinary education to over 1,500 children and families. The CATCH program is a comprehensive physical activity and nutrition education program that teaches children the importance of healthy eating and physical activity to improve overall health. CATCH will increase physical activity levels of elementary and middle school children in targeted rural communities. In addition, students will be exposed to new fresh fruits and vegetables through programs like Tasting Tables, which provides samples of fresh fruits and veggies in schools and Pick of the Month, which highlights seasonal fruits and veggies. CATCH will serve at least 1,700 children in Lincoln, east Linn and rural Benton counties. 

Together these programs will build a culture of health in our rural communities. 

Healthy Youth Program - Culinary Health Education Curriculum

The Culinary Health Education portion of this grant in east Linn and rural Benton counties will be implemented through a partnership between the Healthy Youth Program and the College of Osteopathic Medicine of the Pacific Northwest (COMP-NW). Healthy Youth Program staff will train Doctor of Osteopathic Medicine students in the Lifestyle Medicine track from COMP-NW to teach our five-week cooking curriculum in east Linn and rural Benton county communities between 2018-2021. 

We are excited to collaborate with Samaritan Health Services, COMP-NW and the Coast to Cascades Community Wellness Network to better meet the needs of Oregonians by expanding our outreach programs to rural parts of Linn and Benton counties.

Volunteering with the CHEF Project

COMP-NW students will make up a large portion of our volunteer base, but volunteer positions in these classes are open to anyone interested in health promotion who is able to commit to attending all five classes in a given five week session.

Interested in volunteering to lead C.H.E.F cooking classes?

Check out the volunteer position descriptions:

Our 2017/2018 C.H.E.F volunteers have been selected. We will be offering opportunities to be involved in the 2018/2019 academic year with volunteer training scheduled in early Fall 2018. 

Please email: hyp@oregonstate.edu if you are interested in receiving email notification when C.H.E.F volunteer applications open again!

Read more about the CHEF Program in this recent article in the Albany Democrat Herald.

Upcoming Classes

C.H.E.F Cooking Classes
Location Age Dates & Times  Registration 

Sweet Home High School

5th - 6th Grade

2018/2019 coming soon

 

Sweet Home High School

 Families 

2018/2019 coming soon

 
Boys and Girls Club  6th - 8th Grade

2018/2019 coming soon

 
Hamilton Creek Middle School 6th - 8th Grade 

2018/2019 coming soon

 
 Lacomb Middle School 6th - 8th Grade 

2018/2019 coming soon

 

Our Staff

Candace Russo - Manager

Candace Russo

Candace Russo, MS, is the Manager of the Healthy Youth Program. She has 20 years of experience in youth and family education and outreach, and has enjoyed gardening and healthy eating since she was a child. Candace started her work at the Healthy Youth Program in 2011 as the Garden Manager, sharing and exploring the process of “soil to seed to plate,” which highlights environment and lifestyle links between quality soils, nutrient-rich food, and healthy bodies. As Program Manager, Candace is committed to developing the belief of the Healthy Youth Program’s founder, Simone Frei, that “it takes a village” to fight childhood obesity and raise a community of healthy, happy, and active children. Through community partnerships, Candace strives to further develop strength-based youth and family programs that support sustainable and long-term behavioral change, the foundation for the Healthy Youth Program’s core values. In addition, she manages the Healthy Youth Program's three school gardens, and contributes art and design work. Candace is also a lucky mom to two young, loveable, giggly daughters; one of her favorite places to be is in the backyard garden, getting their hands dirty as a family.

Caitlyn Reilley - Administrative Program Coordinator

Caitlyn Reilley, BS, is a recent graduate from Oregon State University’s College of Public Health and Human Sciences. She first joined the Healthy Youth Program in 2014 as an undergraduate intern assisting with youth and family nutrition programs. Caitlyn has experience coordinating health and fitness programs and teaching seasonal cooking classes for the Corvallis Senior and Community Center. She is passionate about reducing food insecurity and promoting community and environmental health through nutrition education and sustainable food systems. Caitlyn is excited to continue her career in health promotion by supporting the Linus Pauling Institute’s nutrition research and health education programs. In her spare time you’ll find Caitlyn in one of two places: the kitchen testing new recipes or running the copious trails in the MacDonald-Dunn forest.

  Gerd Bobe - Faculty Advisor

Gerd Bobe

Gerd Bobe, PhD, MPH, and MS, is the Faculty Advisor of the Healthy Youth Program. He has more than 10 years of professional experience in public health nutrition, specifically dietary disease prevention. His passion is to “translate scientific knowledge into healthy choices” and support people to be successful and achieve their goals. He works with the staff of the Healthy Youth Program to evaluate family and youth programs to better serve our communities and families. He believes that empirical and evidence-based theoretical approaches ensures better formulation and evaluation of effective and efficient health programs to influence health behavior among individuals and populations as “better theories lead to better practices”.

Julie Patterson Jacobs - Nutrition Educator 

julie patterson jacobs

Julie Patterson Jacobs, BA, is a Nutrition Educator for the Healthy Youth Program. She has a background in teaching and mentoring children of all ages. Her nutrition education, through the Cleveland Clinic, led her to become a nutrition coach, which she has been doing since 2011. She is eager to combine these various skills into a single position as a Nutrition Educator. She enjoys sharing the principles of healthy living with others through the practice of healthy eating and exercise. Julie loves to play sports, like soccer, and hiking with her husband and dog. She is also a certified Zumba instructor, which keeps her moving and grooving every day! As a Nutrition Educator for the Healthy Youth Program, Julie is involved in educating children and families about healthy living using the evidenced-based nutrition research from the Linus Pauling Institute. She leads cooking classes at the programs' various garden sites and in the schools during the school-year. She loves cooking with the wonderful kids and families of this great community.

 Aliesje King - Garden Educator

photo of Aliesje King

Aliesje King, MA, is passionate about Food and Social Justice, Seed Sovereignty, community connections, and bringing people closer to the place we live and the food we eat. She started her adventures in outdoor, experiential, and Place-Based education.  Since then, she worked collectively and independently to create programs and adventures for adults and children alike that foster a creative, and hands-on approach to learning in the nature. She is an AmeriCorps Alumna, an urban gardener, and spent over 10 years in the food industry.  She was the founding director of Earth Art Ag, a school garden education program in Portland, Oregon. Additionally, she has worked internationally with women farmers, and on a local small scale seed farm. She is also currently managing the Albany Farmers Market, and growing food and starts with a small farming collective.

 

 

OSU Student Workers:

Brooke Reeves,
Nutrition Education Assistant
Sandra Mecinas-Estevez
Bilingual Education Assistant
Liz Graham,
Garden Education Assistant
Maisie Titterington,
Garden Education Assistant
 

Resources & Publications

Resources

Type

Brain Breaks: Classroom Fitness for Children

DVD
HYP informational handouts Handouts
Let's Cook! Kid Tested Recipes for the Whole Family Cookbook 
Micronutrient inadequacies in school children Study results
LPI fitness and nutrition study in children Study results
HYP program impact surveys Survey results
HYP in the news News articles

Publications

 
Frei, S., Frei, B., & Bobe, G. (2014) Low Vitamin D Status and Inadequate Nutrient Intakes of Elementary School Children in a Highly Educated Pacific Northwest Community. Journal of Extension, 52(4). Journal Article
Perera, T., Frei, S., Frei, B., Bobe, G. (2015) Promoting Physical Activity in Elementary Schools: Needs Assessment and a Pilot Study of Brain Breaks. Journal of Education and Practice, 6(15). Journal Article
Perera, T., Frei, S., Frei, B., Wong, S.S., and Bobe, G. (2015) The role of school foodservice personnel in nutrition education: Challenges and opportunities at U.S. elementary schools. J. Health Edu. Res. Dev. 3(2): e133. Journal Article
Perera, T., Frei, S., Frei, B., Wong, S.S., and Bobe, G. (2015) Improving nutrition education in U.S. elementary schools: Challenges and opportunities. J. Educ. Pract. 6(30): 41-50. Journal Article
Radloff C., C Russo, C. Bennett, and G. Bobe. 2016. Best practices for sustainably integrating school gardens into the Corvallis School District Wellness Policies. Presentation at the 72nd Annual Oregon Public Health Association Conference and Meeting in Corvallis, OR, October 10-11, 2016. Abstract
Radloff C., C Russo, C. Bennett, and G. Bobe. 2016. Parents’ attitudes about nutrition education, cooking/food preparation, and garden education being offered at public schools. Presentation at the 72nd Annual Oregon Public Health Association Conference and Meeting in Corvallis, OR, October 10-11, 2016. Abstract
Perera, T., and G. Bobe. 2016. Revisiting pulses as a ‘Superfood’: How can we improve pulse consumption? Presentation at the 72nd Annual Oregon Public Health Association Conference and Meeting in Corvallis, OR, October 10-11, 2016. Abstract
Perera, T., C Russo, C. Bennett, J. Patterson Jacobs, and G. Bobe. 2016. Fresh Grown Cooking for Kids: A multisensory nutrition and cooking program for elementary school-aged children. Presentation at the 72nd Annual Oregon Public Health Association Conference and Meeting in Corvallis, OR, October 10-11, 2016. Abstract
Perera, T., C Russo, C. Bennett, J. Patterson Jacobs, and G. Bobe. 2016. Master Chefs: A multisensory nutrition and cooking program for middle school-aged children. Presentation at the 72nd Annual Oregon Public Health Association Conference and Meeting in Corvallis, OR, October 10-11, 2016. Abstract
Bobe G, Perera T, Frei S, and Frei B (2014) Nutrition and physical activity assessment of teachers and cafeteria personnel in Oregon elementary schools: status, perceptions, and preferences.  Poster P86 at 2014 Society of Nutrition Education and Behavior Conference in Milwaukee, WI, June 28 – July 1, 2014.  J. Nutr. Educ. Behav. 46(4S) 141S. Abstract
Bobe, G., Perera, T., Frei, S., Frei, B. (2014) Brain Breaks: Physical Activity in the Classroom for Elementary School Children. Society for Nutrition Education and Behavior 2014 Conference Proceedings. Journal of Nutrition Education and Behavior, 46(4S). Abstract
Bobe, G., Perera, T., Frei, S., Frei, B. (2013) Imbalanced Food Group and Nutrient Intakes by Elementary School Children in an Affluent U.S. Community. Society for Nutrition Education and Behavior 2013 Conference Proceedings. Journal of Nutrition Education and Behavior, 45(4S). Abstract
Bobe, G., Perera, T., Frei, S., Frei, B. (2013) Attitudes of Elementary School Teachers and Cafeteria Personnel on Improving Students’ Diets and Physical Activity Level. Society for Nutrition Education and Behavior 2013 Conference Proceedings. Journal of Nutrition Education and Behavior, 45(4S). Abstract
Sembrando La Cena: Evaluation of a Pilot Spanish-Language Gardening Education Program (2014) Report
   
   
   

Brain Breaks: Classroom Fitness for Children

We are happy to announce that Brain Breaks 2: Classroom Fitness for Children is on sale now! Brain Breaks 2 features new exercises that can all be done in a classroom setting. Copies are available for $14.95, plus shipping and handling. Or you can purchase both DVDs (Brain Breaks 1 & 2) for $17.95, plus shipping and handling.
  
Brain Breaks 1 $5.00 + shipping/handling (order now! only a few left!)
Brain Breaks 2 $14.95 + shipping/handling
Brain Breaks 1 & 2 $17.95 + shipping/handling

To order, please send a check (made out to: LPI Healthy Youth Program) or cash to: 

LPI Healthy Youth Program
Oregon State University
307 Linus Pauling Science Center
Corvallis OR 97331

Please include your name and address and tell us how you plan to use the DVD(s).

 

Brain Breaks 1 CD inside cover       Brain Breaks CD Cover

 

 

 

      Brain Breaks 2 front cover

 

 

 

Background Information about Brain Breaks

Clinicians and public health officials recommend that children engage daily in 60 minutes of moderate to vigorous physical activity, such as brisk walking, running, cycling, or playing outdoors. However, opportunities for children to be physically active during school days have decreased in most schools across the United States. Additionally, time spent on sedentary activities like watching TV or playing computer and other video games is increasing. More than 95 percent of America's school-aged children are enrolled in school. Aside from the time spent at home, schools are the places where children spend most of their time. Most experts—supported by many research studies—agree that physical activity improves children's health. Yet, most children don't get enough physical activity during the course of their days. Due to shrinking budgets and pressures to improve academic test scores, formal physical education (PE) has been substantially reduced in most of Oregon’s Elementary Schools. We surveyed 384 elementary schools in Oregon to assess the average number of PE classes per week and the length of these PE classes.

Most of the elementary schools offer 2 PE classes of 30 minutes per week, in addition to morning and lunch-time recess. Combined recess times vary from 15 minutes to 60 minutes per day with the majority of recess times between 20 and 45 minutes. The evidence of several controlled trials showed that substituting PE with additional instructional classroom time did not improve academic performance. In contrast, many studies found that regular participation in physical activity is associated with improved academic performance. A study conducted among 243 students from kindergarten through grade four found that students' on-task behavior increased significantly on the days with physical activity breaks. Other studies also showed that regular physical activity breaks enhanced academic performance, academic focus, and classroom behavior.*

To provide children with more activity breaks during their school day, we recruited sports exercise and media students from Oregon State University to produce an exercise DVD called Brain Breaks: Classroom Fitness for Children. The short segments of physical activity breaks in the DVD are demonstrated by OSU sports exercise students, OSU student athletes, and local school children. They can all be done in a classroom setting. All the segments were filmed in the KVBR Studio, a student-run television station on the Oregon State University campus. They include include stretching and flexibility, strengthening and aerobic moves such as jumping in place.

*Active Education. Physical Education, Physical Activity and Academic Performance. Active Living Research. Building Evidence to Prevent Childhood Obesity and Support Active Communities. Research Brief Summer 2009. Retrieved from www.activelivingresearch.org.

 

 

Let's Cook! Cookbook

Kid-tested recipes for the whole family.

Let's Cook cookbooks are now available!

To order your copy, please send $9.95 (price includes shipping and handling) to:

LPI Healthy Youth Program
Oregon State University
307 Linus Pauling Science Center
Corvallis OR 97331

Please include your name and address. We will ship your cookbook within a week!

HYP program impact surveys

Recipes

Breakfast

   
5 Minute Muesli Easy Peasy Berry Syrup Vegan Veggie Pancakes
Better Berry Syrup French Toast Veggie Egg Scramble
Blueberry Muffins Fruity Buttermilk Pancakes Whole Grain Banana Bread
Brilliant Beet Pancakes Homemade Pancake Mix Wondrous Waffles
Carrot Pancakes Power Packed Pumpkin Bars Zucchini Muffins
Cranberry Orange Bread Pumpkin Muffins  

Main Eats

   
Autumn Enchilada Casserole Mighty Meaty Chili Sneaky Lasagna Rolls
Bold Black Bean Burgers Nutty Noodle Salad Spaghetti with Summer Squash
Build your own Taco  Pita Pizza Taco Salad
Chilly Day Veggie Chili  Pizza Smiles Terrific Turkey Meatloaf
Chopped Chicken Salad Pizzadillas Veggie Enchiladas
Crispy Baked Chicken Strips Potato Crusted Quiche Veggie Patties
Curry Hash Pumpkin Mac 'n' Cheese Veggie Tostadas
Enticing Enchiladas Quinoa Chili Whole Wheat Pizza
Fancy Fall Flavors Wrap Roasted Vegetable Lasagna Zesty Summer Rice Bowl
Garden Marinara and Pasta Rock 'n' Spring Rolls Zucchini Quesadillas
Greek Chicken Salad Pita Simple Stir Fry and Steamed Rice  
Lentil Dahl Simple Winter Squash Soup  

Sides and Salads

   
Broccoli Potato Mash  Fabulously Fast Flatbread Shredded Brussels Sprouts with Apples
Broccoli Salad Fancy Fruit Salad  Somewhere Over the Rainbow Salad
Brown Rice Citrus Salad Fantastic Fruity Soup Super Kale Salad
Caprese Salad Kale Caesar Triple Bean Pasta Salad
Carrot Jicama Salad Layered Pea Salad Very Vegan Quinoa Salad
Chard and Quinoa Salad Quinoa Herb Salad Vitamin C Tropical Fruit Salad
Cool as a Cucumber Chickpea Salad Quinoa Tabbouleh Whole Grain Cornbread
Cucumber Watermelon Salad Rainbow Roasted Potatoes Whole Wheat Bread
Delicata Squash Apple Bake Sauteed Root Vegetables  Whole Wheat Naan Bread

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sauces and Salsas

Breezy Blender Salsa
Flavorful Salsa Fresca
Healthier Homemade Ranch 
Homemade Honey Mustard 
Homemade Ketchup 
Nova's Salsa Verde 
Presto Pesto

Snacks

   
Apple Pie Popcorn Heavenly Hummus Power Spheres
Apple Salsa and Cinnamon Chips Holy Guacamole Pumpkin Fruit Dip
Asparagus Dippers Kale Chips Roasted Beet Hummus
Cauliflower Popcorn Mean Green Cheese Wheels Roasted Chickpeas
Fresh Farmer Cheese Mixed-up Trail Mix Spiced Fruit and Nut Mix
Fruit Skewers with Yogurt Sauce Oatmeal Raisin Power Bars White Bean Hummus
Green Goddess Hummus P is for Pretzel  
Groovy Granola Bars Peanut Butter Fruit Dip  

Desserts

   
Berry Coconut Popsicles Crunchy Cookies Pumpkin Chip Cookies
Black Bean Brownies Crunchy Pumpkin Pie Strawberry Rhubarb Crisp
Chocolate Banana Iced Cream Gingerbread People Whole Grain Gingerbread
Chocolate Beet Cake Lemony Sorbet Winter Fruit Crisp
Choose Your Own Adventure Cookies Orange Cream Popsicles  

Drinks and Smoothies

Chunky Monkey Smoothies 
Fizzy Fruity Soda 
Honey Lemonade 
It's Easy Being Green Smoothie 
Pumpkin Pie Smoothie 
Sneaky Blueberry Smoothie 
Tropical Twist Smoothie 
 


Scholarships

Scholarship Application (English) 

Chasquido aquí para imprimir una aplicación de beca (Español)

Scholarship Policy

At the Healthy Youth Program, we strive to make our programs financially feasible to all youth by offering full and partial scholarships. Each fiscal year (i.e. July 1, 2015 - June 30, 2016), participants are eligible to receive one full scholarship that can be applied to any session of any program. Subsequently, participants are eligible to receive partial scholarships (50% of the program cost) for all programs for the remainder of the fiscal year.

Please note: this is NOT a registration form. Program registration must be completed before completing a scholarship application.

Nota: Este NO es un formulario de inscripción. La inscripción del programa debe ser completada antes de llenar la solicitud de beca.


Lessons & Manuals

Pre-School Programs

Healthy Sprouts

Healthy Sprouts

  • Coming soon!

 

Garden Story Time

Garden Story Time

 

Youth Programs

Fresh Grown Cooking

Fresh Grown Cooking for Kids

Master Chefs

Master Chefs

Garden Club

Garden Club

  • Coming soon!

Family Programs

Grocery Store Tours Garden Story Time Healthy Sprouts
 

Grocery Store Tours

Garden Story Time

Healthy Sprouts

  • Coming soon!

K-12 Classroom Resources

Grades K-5

Grades K-5

Grades 6 - 12

Grades 6-12

  • Coming soon!

Master Chefs Lessons

Lesson Title

Grade

Lesson Time

Prep Time

Summary

Keeping the Kitchen Safe

6-8

15 minutes

1 hour

Youth will be introduced to their kitchen space and learn about kitchen safety with an emphasis on safe knife usage.

Everything in its Place

6-8

20-25 minutes

30 minutes

Youth will be introduced to some basic culinary terms, basic meal timing principles and chopping techniques.

Ingredient Substitutions

6-8

25 minutes

30 minutes

Youth will explore how to substitute ingredients in recipes. They will learn how to replace unhealthy ingredients with healthier options and how to adjust a recipe when they are missing an ingredient.

Using Ingredients in a Variety of Ways

6-8

20 minutes

30 minutes

Youth will explore different ways to prepare fruits and vegetables and other common ingredients to change the texture and flavor for a variety of different dishes.

Top Cooking Techniques every Chef should Know

6-8

60 minutes

30 minutes

Youth will review chopping techniques and be introduced to basic culinary terms and cooking techniques.

Additional Nutrition Information

6-8

Varies

varies

Many of these topics are woven throughout each session of Master Chefs. The information included in this document is meant as a resource guide for instructors. In addition, wherever possible, links have been provided to relevant Healthy Youth Program handouts.

 

Summer Day Camps

Master Chefs

Master Chefs Camp

jr master chefs

Junior Master Chefs Camp

  • Coming soon!

Photos

Cauliflower Popcorn Nutritional Information

cauliflower popcorn nutritional info for children 4-8 years

recipe-myplate-test

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