URI students collaborate with Slow Food Rhode Island and Kids First
University of Rhode Island students from the Animal Science Club and the Nutrition Club are working in conjunction with Slow Food Rhode Island and the Kids First Program based in Providence RI to promote biodiversity and local eating to grammar school students in Rhode Island.
The Animal Science Club worked with Becky Sartini, URI Animal Sciences Assistant Professor, on a fun, interactive session on the Rhode Island Red. The Fogarty Elementary School students learned about the differences between brown and white eggs, the origin of the Rhode Island Red, and choices chicken breeders make in breeding high producing hens. All of the children got to see the live Rhode Island Red chicken who was also visiting the classroom.
The Nutrition Club worked with Ingrid Lofgren, URI Nutrition and Food Sciences Assistant Professor, to introduce the students at Kent Heights Elementary School to the Rhode Island state fruit, the Rhode Island Greening apple. In addition to learning about the RI Greening, the Kent Heights students also learned about the benefits of eating lots of fruits and vegetables. Both clubs look forward to continuing their work with Slow Food Rhode Island and Kids First in the future.