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Vlogging the “LT Foodies” Experience

By Julian Yang, VI Form

Vlogging the “LT Foodies” Experience

My V Form Lion Term group explored the Restaurant and Food Service Industry around New England. We focused on all aspects of the industry, such as management, cooking, and sustainability. Throughout the course of two and a half weeks, we had the amazing opportunity to talk with numerous professionals in the market, including a cooking instructor at the Boston Public Market and managers at Rail Trail Flat Breads in Hudson, MA. While facing some challenges along the way, our group was able to create a final product that allowed our audience to experience what we learned. While the vlogs document the experience I had, the biggest social media presence was our cohort Instagram (@ltfoodies). Our Lion Term experience was one that combined teamwork, perseverance, and fun, allowing us to explore a different method of learning. 

Previously, I had not had the chance to make vlogs and films during my V Form year. Because of this, I wanted to use Lion Term as a chance to push myself and create a daily vlog for my LT experience. I also hoped to use vlogging as a creative way to document our group’s daily experiences in addition to simply taking photos and writing blog posts. This playlist, or series of vlogs, was inspired heavily by YouTuber Casey Neistat.

To view Julian’s full Youtube vlog channel, click here.


Eat This, Not That!

By Both Long, Modern Languages Faculty

Eat This, Not That!
What we eat determines who we are. Our mental and physical performance on a day-to-day basis is heavily reliant on what we use for “fuel.” Our bodies really are our temples, and we should take care of it with the right stuff. But what is the right stuff? How do we get it? Does it taste good? In my Saturday course Eat This, Not That!, students learn about nutrition and how to construct a healthy lifestyle by understanding how much our food choices impact our bodies. The curriculum offers an exploration of each of the nutrient groups and its importance to our diet. Students study current dietary trends and fads regarding diet recommendations and food policies.

Our students were asked to begin their Saturday class studies by thinking deeply about the eating habits of their peers and members of the community. Each student was able to quickly identify somebody in their life that did not eat consciously or somebody whose health they were worried (more…)

Stories From the Soil: Three Months on Joe’s Brook Farm

Henry Hirschfeld, VI Form

Stories From the Soil: Three Months on Joe’s Brook Farm

For the past four summers, I have had the opportunity to learn, live, and work on aimg_0101 twelve-acre organic vegetable farm in the Northeast Kingdom of Vermont. With five of the most honest, loving, and hardworking young adults I know, I grew, weeded, and harvested over fifty varieties of produces for nine hours, six days a week. This past summer, I was able to spend nearly my entire vacation working at Joe’s Brook Farm with my older sister Cora. With the generous Class of 1968 Fellowship, I went to the farm hoping to document my experience in order to share with family, friends, and St. Mark’s. (more…)