Talent in the GreenSeam

Most adults know enced new foods and into terms elementary kids would also a small part of a USDA NIFA the connection learned about where understand. The college students also grant the university received to host between food and their food comes from. sourced the products and created the service-learning events. A larger simiagriculture. If it was Not all kids have samples for the kids. The “service” lar event, called Ag in Action, will take not for the farmers, access to gardens, part of the learning for the college stu- place in April for about 300 middlewe would not be eat- fresh produce or dents is an important aspect that goes schoolers from southern Minnesota. Minnesota-grown ingredients such as wild rice.” Thirty-six college students created 18 food learning displays — along with samples — hosted at Pioneer Bank for the MY Place youth. Not only did the youth learn about ing and drinking nutritious meals. However, even adults are becoming less inclined to make that connection when they sit down to eat the dinner they just picked up at the grocery store or had delivered right to their door by the Uber Eats driver. TALENT IN THE GREENSEAM By Shane Bowyer far beyond memorizing terms for a test and is impactful for all involved. MSU senior Ryan Kemna, who taught the MY Place youth about turkey, said, “Having an opportunity like this really gave the class a chance to not only give back to the community but offer what we learned over the past few months about the interconnectivity of agribusiness, food and health.” “There’s no better way to appreciate good healthy food than to taste it. Kids were using all their senses as they listened to the MNSU Agribusiness students share how food was grown, where it came from, how it smelled, tasted and looked,” said Cathy Willette, Director of Development at Minnesota State University, Mankato. “Positive experiences like this lay the groundwork

Now what do you think young for future good choices for our kids are thinking about their food children. But none of it happens — especially the kids living in without the partnerships we have large cities? Not only do they within our community and the have a disconnect of where their generosity of those who continue food comes from, they are also to give back.” lacking the knowledge of what actually is wholesome, nutritious food. It is amazing how food can bring people together and spark a conversation. We all need to invite

Food literacy is increasingly more young learners to our dinner becoming a problem. In the June table to share how food is grown 2021 research journal Nutrients, and makes its way to their families’ table. Talent in the GreenSeam focuses on developing talent and promoting careers in agriculture and food. Dr. Shane Bowyer is the Director of AgriBusiness & Food Innovation in the College of Business at Minnesota State University, Mankato and is on the GreenSeam Talent Committee. He can be reached for comments or talent ideas at shane. bowyer@mnsu.edu v The positive experience of a servicelearning project requires partners for it to happen. In this example a community bank, a college class, and an after-school program came together to provide a unique and fun learning experience for youth. This project was food grown in our region, they also got to taste it. From potatoes to chicken to milk, youth learned how it was made and where it came from. And yes, they even tasted and learned about wild rice; but it was definitely not as big of hit as the bacon! “Agriculture is the number-one industry we serve. Providing educational opportunities for children and adults in our region can only strengthen our agriculture sector.” Pioneer authors of an article noted, “This is concerning because dietary habits established in childhood and adolescence set the foundation for lifelong practices. Poor eating habits and food behaviors during adolescence can also increase the risk for obesity and related chronic diseases in adulthood.” This problem is only going to increase as more kids are growing up in urban areas and have less access to nutritious food, as well as the education needed to provide them with the ability to make good healthy food decisions. Photos submitted MSU student Jacob Olson (far right) explains that the edamame sample is actually a young soybean which is grown all around us. MSU student Tyler Engelbrecht (wearing a stocking cap) teaches MY Place youth about fresh strawberries.

This is where we all need to work Bank CEO David Krause said. “We together to educate youth to make were so excited about our partnership good decisions. A great example of a with both Minnesota State University, partnership making this happen was a Mankato and GreenSeam and their recent event put on by a Minnesota commitment to agriculture and this State University, Mankato region. Providing a venue for this AgriBusiness course along with event is another way for us to build Pioneer Bank to educate the youth momentum and excitement for this from Mankato Youth Place (MY Place). industry and our region.”

“Through our partnership with the Not only did the MY Place youth MSU Agribusiness department, our learn, but so did the college students. youth have been able to engage in This is an example of what is called hands-on learning opportunities,” MY service-learning. The college students Place Executive Director Erin Simmons had to do research on the product and said. “As a result, they have experi- then be able to put the information