Tag Archives: purdue extension

LUM Students – Gardening, Learning & Growing

LUM Garden Offers Opportunities for Learning

The students enrolled in the LUM 5th Quarter Summer Learning Program have been engaged in a garden project that gives them many opportunities for experiential learning. Dr. Tim Reutebuch, associate professor of social work at the University of Wisconsin – Whitewater, met with the students to begin the planning of the vegetable garden in March, and it was created in April, as a part of their Earth Day celebrations.

The garden has been incorporated into educational curriculum since then. This project was carefully designed to offer our students hands-on experiences planning, creating and maintaining a vegetable garden while learning about science, math and healthy choices as well as building their self-confidence, responsibility and self-sustaining life skills. Also, the students are now experiencing the taste of their own, fresh vegetables, while enjoying some fun, outdoor time. The freshly grown vegetables are also being shared with the children’s families. This has been such a rewarding project and the students have loved being a part of it. Special thanks to Amanda Bajzatt, LUM Youth Programs Director, Dr. ReutebuchCentral Presbyterian Church for providing the space for the garden, and Purdue Extension and Grow Local Lafayette for the garden building & construction as well as curriculum development.

If you would like to invest in this project and our summer students, please make a donation today (click below). If you or your group wishes to volunteer — or sponsor an event or study trip for LUM students, please email or call Amanda Bajzatt, LUM Youth Programs Director (abajzatt@lumserve.org | 765-423-2691).

To view more PHOTOS from the garden project, click HERE

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After School Program

Tippecanoe 4-H — Teach LUM Students

2016-02-25 4-H Oral Hygiene 010 (2) (1280x854)Last week, Dee Nicley, extension educator for Tippecanoe County 4-H Youth Development, and Jericha Clampitt, program assistant, visited the students in the LUM After School Program to teach them about Health & Oral Hygiene.

This hands-on educational presentation first revealed to the students the amount of sugar in our beverages — and second the affects of dark drinks on our teeth. The students were given hardboiled eggs stained with a cola soft drink, a toothbrush and toothpaste.

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The program demonstrated how difficult it is to remove stains from your teeth after 2016-02-25 4-H Oral Hygiene 060 (2) (1280x1280)drinking dark cola, coffee or tea. The students had a lot of fun “brushing their eggs” — and learned a lot about oral hygiene and general health as well. Thanks the Tippecanoe County 4-H Youth Development program for their continued support of LUM students.

More PHOTOS of the 4-H program at LUM may be found HERE.

If you wish to invest in the students enrolled in the LUM After School Program, click HERE.

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After School Program

What’s Cooking at the St. John/LUM Food Pantry

Submitted by Lynn Johal

It’s 10:00 a.m. on the 3rd Wednesday of the month, and two dozen or so clients gather at the St. John/LUM Food Pantry in downtown Lafayette in anticipation of this month’s recipe demonstration also known as Fishes & Loaves Cooking Class. There’s plenty of chatting as Kathy Murray, nutrition specialist from Purdue Extension, prepares to whip up a delicious meal for the cooking “students” in attendance. Each month Kathy create a meal based on food items currently available at the pantry. This month’s recipes are a salmon & spinach casserole (recipe below) plus a pasta & squash salad with orange dressing.

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The cooking and nutrition class was piloted over a year ago to assist clients in making healthy food choices on a limited budget. Kathy focuses on simple, tasty, nutritious recipes that are fun with which to work. She says, “Quick recipes create more time for enjoying our foods and life. Using foods available (at the pantry) can provide more resources for foods we need to purchase.” The class is composed of people of all ages and over 1/3 are men hoping to learn more about cooking.

Jim, a pantry client, is a single man who used to eat out frequently.  He says he’s learned a lot from the class, “I now enjoy cooking, am eating much healthier and it’s economical too.” Joyce and her husband say they’ve benefited because the recipes encourage them to experiment with new types of food. Rex, a client and long time pantry volunteer, encourages residents of Fowler House to attend. Madonna was raised as one of ten children and knows how to stretch food. She says, “I come to the classes not only to get recipes for myself but to also share them with my friends.” Another participant expressed, “the group has become like a family”; an unforeseen impact of the program is community building.

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Kathy Murray, nutrition specialist, Purdue Extension

Kathy Murray explains her dedication to the class, “In all my years of teaching, I have never worked with an audience who appreciates what you bring to them as much as this audience. The St. John’s/LUM Food Pantry staff is also a pleasure to work with.”

Participants agree they look forward to the monthly prize drawing. Each month from July 2013 – July 2014, an anonymous donor graciously provided a crock pot stuffed with food and a cookbook. The donation was is in memory of her mother who was a pantry donor and loved crock pot cooking.  What a wonderful way to honor a loved one!  We are presently looking for donors to provide future items; if interested call Lynn Johal (765-543-5238).

Everyone’s welcome to join us as we explore cooking preparation techniques for many types of foods. The class meets the 3rd Wednesday of each month at 10:00 a.m. at the St. John’s/LUM Food Pantry.

Salmon & Spinach Casserole

2 cups – uncooked pasta
4 cups – water
¼ cup onion (chopped)
¼ cup – green pepper (chopped)
¼ tsp – salt
¼ tsp – pepper
1 can – spinach (drained)
1 can – salmon (drained)
1 can – tomato soup
1 can – water
2 slices – bread (cubed)
2 Tbl – melted butter

Preheat oven to 350˚F. Bring water to boil & add pasta, return to boil & cook three minutes. Grease casserole dish. Drain spinach & salmon making sure you crush any bones. Mix all ingredients except bread and butter. Pour into casserole dish.  Melt butter & pour over bread cubes. Toss until evenly coated & spread on top of casserole. Bake for approximately one hour or until bubbly & brown.

For more information on the St. John’s/LUM Food Pantry, click HERE.

To learn more about the St. John’s/LUM Food Pantry, Read this LUM post, click HERE.

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