From FoodCorps to a District Position: How Our Work in Redmond Continues
FoodCorps Impact
When our Garden for Every School program launched in 2017, partnering with FoodCorps was a major step forward. The partnership expanded our impact in local schools, strengthened our food and garden education practices, and broadened our resources over eight years of collaboration.
With the exception of the pandemic-impacted school years, four incredible service members served across six school years at Sisters Elementary School, Three Rivers School in Sunriver, and MA Lynch Elementary School in Redmond. Collectively, they:
- Taught 980 food, garden, and nutrition lessons
- Led 868 fresh food tasting opportunities
- Reached 1,184 students
- Provided over 10 hours of lessons each to 619 students
We are so proud of the lasting work of our stellar FoodCorps Service Members — Claire Londagin, Tracy Ryan, Adrienne Atkins, and Kat Rains — whose dedication shaped this program and the students it served.
During our final four years, we focused our partnership at Lynch Elementary in collaboration with the Redmond School District. We built strong relationships there, so when we began phasing down our FoodCorps partnership, we were thrilled to learn that Nutrition Services Director Lance McMurphy was deeply invested in sustaining the program’s impact. His department funded a new Nutrition Educator position to continue — and expand — this work district-wide.
At the recent Oregon Farm to School Network Conference, we had the chance to catch up with the district’s new School Nutrition Educator, Paige Welsh, to hear how her first year has been building on the foundation started by our FoodCorps Service Members.
Continuing the Work at Lynch Elementary
This fall, Paige worked with 3rd–5th grade students to harvest onions, potatoes, strawberries, tomatoes, peas, beans, sunflowers, herbs, and carrots — sending samples home for families to enjoy.
All MA Lynch students are also participating in mindful taste tests, both in the cafeteria and in classrooms. This year, students sampled pomelo, jicama, avocado, arugula, anjou pears, dragon apples, and pomegranate.
The sour pomelo was surprisingly popular, earning mostly 9/10 and 10/10 ratings. But the clear favorite? A tasting comparing three apple varieties for crunchiness and sweetness. Students rated that lesson — and the fruit — “100/10.”
These students have already experienced four years of Fresh Fruit & Vegetable Program tastings with Service Members Adrienne and Kat, yet their enthusiasm hasn’t waned. Paige jokes that she has “Pavloved the kids” — when they see her, their faces light up and they immediately ask, “What’s our next tasting?”
Expanding to Tumalo Community School
The program’s growth didn’t stop at Lynch. Tumalo Community School has maintained a greenhouse and garden for years, supported by teachers, parents, and a strong afterschool program. When Lance approached the principal about expanding the Nutrition Educator role to Tumalo, the school eagerly jumped on board.
This fall, Paige guided students in harvesting sunflower seeds, tomatoes, potatoes, herbs, strawberries, raspberries, and plants for art projects. They planted garlic and even dug for worms.
In October, the school participated in the statewide Crunch at Once event for Oregon Farm to School Month, gathering outdoors for a schoolwide celebration. Students crunched into Boundless Farmstead carrots — the same carrots also served this year at Lynch, Terrebonne, and Sage schools.
Kitchen staff report they’ve been serving twice as many carrots since the event and have noticed a meaningful increase in vegetable selections overall. As mindfulness lessons and taste tests continue, students are building lasting positive associations with fresh foods.
Paige also helped facilitate a farm field trip to Well Rooted Produce. Teachers called it “the best field trip they’ve ever been on.”
Nudge to Nourish Pilot Program
Three years ago, we connected with Sheryl Allen, a specialist in food choice architecture — the science of designing food environments so the nourishing choice becomes the easier choice. Drawing from her work with Google, she has adapted these strategies for school cafeterias.
She is now partnering with Paige to pilot her Nudge to Nourish program at both Lynch and Tumalo. One simple example of a behavioral “nudge”? Offering sliced fruit alongside whole fruit, making it easier — and more appealing — for students to choose.
We’re excited to see the results of this pilot in the coming years.
Increasing Local Food Purchasing
The Oregon Department of Education provides funding for schools participating in the Child Nutrition Program to purchase Oregon-grown products for meals and tastings. Paige has been working closely with the district’s procurement department to direct these funds toward local farms and businesses.
Recent Oregon-sourced items include:
- Celery and daikon radish from Tumalo Farm Stand
- Carrots from Boundless Farmstead
- “Skin of the Toad” melon from Well Rooted Produce (a student favorite!)
- Cheddar, yogurt, and beef jerky from Tillamook
- Yogurt from Nancy’s Yogurt
- Honey from Prescott
- Pears from Hood River
- Grapes from Saginaw, Oregon
- Cucumbers and tomatoes from Riverland Family Farm
At Tumalo, these Oregon products are served as taste tests, similar to the Fresh Fruit & Vegetable Program at Lynch. Students have loved the local offerings — and many have even asked if they can be added regularly to lunch menus.
How You Can Help
The biggest challenge Paige faces right now? There’s only one of her.
She’s seeking volunteers — especially knowledgeable gardeners and Master Gardeners — to help maintain school gardens and support programming.
If you’re interested in getting involved, you can reach Paige at paige.welsh@redmondschool.org.
What began as a partnership with FoodCorps has grown into a district-supported program with expanding reach, deeper community ties, and increasing local food connections. We’re incredibly proud to see this work not only continue — but thrive.