Welllll.... mostly business.
I've just returned from visiting our first two of five Richmond Public Schools participating in the Science Museum of Virginia's pizza garden. Today, John B. Cary Elementary and Maymont Elementary planted basil in their classrooms. When they've finished their SOL testing in early June, they'll visit the museum to transplant their seedlings into our on-site pizza garden. Bellevue Elementary, William Fox Elementary and Linwood Holton Elementary will also participate in this endeavor.
This spring, I've been tasked with creating a one-acre farm for the Science Museum of Virginia. Ever since I was a child, I've been fascinated with growing plants. I still remember growing a bean in a wet paper towel wadded up into a baby food jar when I was in third grade. I remember my fourth grade teacher taking us to her parents' farm to visit on a field trip. It's experiences like these that I hope to be able to pass on to a new generation of students.
Did you know, of all fresh fruits, cranberries contain the most phenols, a type of disease-fighting antioxidant? Phenols and polyphenols are strong antioxidants and many scientists believe antioxidants protect the heart. Uncooked berries, dried berries and pure juice are best because processing, storage and heating reduces antioxidant levels, but cranberry sauce still contains lots of antioxidants. So enjoy your extra serving of cranberry sauce…
Would you believe it’s the sweet potato? According to nutritionists at the Center for Science and Public Interest, the sweet potato ranked #1 in nutrition when compared to other vegetables. Foods were given points for their content of dietary fiber, naturally occurring sugars and complex carbohydrates, protein, vitamins A and C, iron and calcium. Points were deducted for fat content, sodium, cholesterol, added refined sugars and caffeine. The sweet potato, with a score of 184, easily beat out the second place vegetable, the white potato, by more than 100 points.