fresh food education, fresh food fun, fresh food fairy, health events, educational events, school events

The Fresh Food Fairy encourages good nutrition by making fresh food fun! Students learn that it may take our taste buds 20 tries to get used to a new food, so they should keep trying vegetables and fruit even if they think they don’t like them. The interactive, hands-on presentation involves crunching carrots as loud as possible, making veggie faces, power crunching green beans, sampling veggies and seasonal fruits, and discovering favorites!

During 60 minute classroom presentations, the Fresh Food Fairy explains five reasons why fresh food is fun: Fresh food is colorful, has cool shapes and interesting textures, yummy flavors, and it helps us grow strong and smart.

After tasting everything, we look at MyPlate and find out that half of our plate at every meal should be vegetables and fruits!

The Fresh Food Fairy can work with teachers to incorporate appropriate age-level curriculum into the presentation.

Whenever possible, the Fresh Food Fairy supports the local economy by purchasing seasonal fruits and vegetables from local farmers.


New for 2019! – SPACE FOOD: WHAT ASTRONAUTS EAT – Geared toward grades K-5 and family friendly

While fresh fruits and vegetables are always fun and delicious, they are not ideal for long space missions (and, indeed, only last a few days). How, then, do astronauts eat healthily on long space missions?

In this new and innovative space-themed program designed as an enrichment activity for the 2019 Collaborative Summer Library Program (CSLP), our trained food educators describe techniques for sending food into space, and encourage participants to experience similarities and differences between fruits and veggies in their “fresh” and “space” versions. They will also discuss the history of space food, as well as some of NASA’s current space food programs and initiatives. The grand finale will feature Bike Blender Galactic Vortex Slushies. Participants will be encouraged to take a turn riding the bike blender and sample the slushies.

For more information on all our programs or to book SPACE FOOD: WHAT ASTRONAUTS EAT for your summer reading program, please contact Hether Frayer at 269.598.6857 or hether@freshfoodisfun.com. We will happily provide a quote and a list references upon request.


Fresh Food is Fun – Geared toward grades K-4

The Fresh Food is Fun presentation involves eating, touching, smelling and creating faces out of fresh veggies. The presentation discusses ‘eating a rainbow,’ and getting kids to notice how colorful and fun fresh food can be. Our goals for this presentation are to expose kids to different vegetables, to make sure kids can name common veggies and have exposure to less common ones, and finally to get kids excited about the variety of fresh food and all its possibilities.


Bike Blender – Geared toward grades 4-12

The Bike Blender presentation gives us the opportunity to discuss smoothie and slushie ingredients in relation to: food miles, the difference between organically food and conventional, Fair Trade, eating local and many other important topics concerning the amount of energy that goes into producing healthy food.

The Bike Blender itself is an orange retro exercise bike that has been modified into a mega-blending machine. It makes a perfect metaphor for discussing the amount of energy that goes into making food, growing food and transporting food. We invite members of the audience to hop aboard the Bike Blender and watch/work for their smoothie!


Super Greens – Geared toward grades 3-8

The overall goal of the Super Greens presentation is to get students to consider how food impacts the quality of their lives. We compare the color of at least 5 different dark green vegetables with the color of romaine and iceberg lettuce (all of which are healthy and full of vitamins, but of course, the darker greens have even more nutrients! We then learn how to make kale chips using a dehydrator that is left in the classroom overnight. We taste some kale chips (made in advance) and few other leafy greens (depending on availability) and discuss how the nutritional value of a vegetable can often be distinguished by its color.


 For more information, contact us!