Shelburne Community School (SCS) third graders spent most of the day baking bread on Wednesday, May 14 thanks to a partnership between Shelburne Farms and the school’s Vermont Food Education Every Day (FEED) program organized by Erica Frey-Delatortas. As is the five-year tradition, Shelburne Farms staff, including Megan Browning, Christie Nold, Jed Norris, and Liz Ropi, arrived at the Community School with a clay oven and other provisions in tow.
The bread-baking process began with the students measuring and mixing the ingredients followed by kneading the dough. While waiting for the dough to rise, the students visited four activity stations and with the help of parent volunteers completed an arts and craft project for the cafeteria, turned cream into butter, ground wheat into flour, and then used that flour to make Play Doh—which was donated to classes of young learners. After the planned activities, the dough was ready to be shaped and baked in Shelburne Farms’ mobile oven.
Once the bread came out of the oven, the students were rewarded for their hard work with a delicious afternoon snack of fresh homemade bread and butter.