As a part of the puberty and body image unit in science (a collaboration between Lower School Science Specialist, Konika Ray and Lower School Counselor, Kylie Cobb), Grade 4 learned about how different kinds of foods help our bodies. Using the idea that building our body is like building a car, girls discussed how carbohydrates are like the gasoline, proteins are the frame of the car, healthy fats power the car’s control system, and vitamins & minerals are oil for a car, keeping the internal systems running smoothly.
Students then made Superfood oat-based energy balls. They followed a recipe, then got to customize, adding ingredients like: cranberries, raisins, coconut, lime zest, flaxseed meal, blueberries, sunflower or pumpkin seeds, mango, and banana. Students found the final product absolutely delicious!
The school year is off and running, propelled by the new nutritious energy of Acre Gourmet, a socially responsible, environmentally conscious purveyor of all that is good to eat in and around the San Francisco Bay Area.
The move to Acre Gourmet was made after many months of thoughtful consideration. Below is an excerpt of a letter from Hamlin’s Head of School, Wanda M. Holland Greene.
By the time one Kindergarten girl finishes Grade 8 at Hamlin (in June 2026!), she will have eaten well over 1500 school lunches in our dining rooms! Wow. That’s 1500 not-to-be-missed opportunities to strengthen her body and mind with healthy and nutritious meals. That’s also 1500 important opportunities for her to experience new types and combinations of freshly prepared food. Perhaps most importantly, that’s 1500+ daily opportunities for a girl to strengthen her connection to her Hamlin sisters and deepen her appreciation of the incredible abundance of the natural world that we are so fortunate to live with here in the Bay Area.
There’s no doubt in my mind that the food we offer daily at Hamlin has a profound impact on the growth and development of our girls’ bodies and minds. That is why we have spent the last fourteen months taking a hard look at our food program, to understand how it can rise to the same level of excellence and positive impact that we expect from all areas of our educational program.