EDUCATION
A8 • HERMISTONHERALD.COM
WEDNESDAY, NOVEMBER 25, 2020
Distance learning creates
recipe for tasty homework
By JADE MCDOWELL
NEWS EDITOR
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NOV
A picture of this butternut
squash and apple crisp
they made at home for an
assignment to cook something
with squash in it.
a teacher at Hermiston High
School, but she is extremely
familiar with teaching cook-
ing, particularly using Food
Hero recipes, after years
of visiting schools, teach-
ing SNAP education classes
to families receiving food
stamps and carrying out
other educational activi-
ties as the Oregon State Uni-
versity Extension Service’s
SNAP Education coordina-
tor for Umatilla and Morrow
counties.
Under the comprehensive
distance learning model that
Hermiston School District is
using during the pandemic,
students have “synchro-
nous” learning in the morn-
ings when they watch instruc-
tional videos or gather with
their whole class over video
chat for live classes with their
teachers. In the afternoons
they can work on homework
like Treadwell’s food labs or
learn in small groups or one-
on-one time with teachers.
It hasn’t been an easy
adjustment, said Treadwell,
who is both a teacher and the
parent of a student learning
from home this year.
“I know it’s different, but
students here are getting into
a routine,” she said. “They’re
showing up for their synchro-
nous learning, and I’m really
proud of what they’re doing.”
In addition to cooking
labs, Treadwell also teaches
them about safe food prepa-
ration, knife safety, nutrition,
seasonal produce and other
topics. Preparing meal kits
for about 100 students to pick
up can be labor intensive, but
Treadwell said she tries to use
locally produced ingredients,
such as the Third Gen Farms
squash, as much as possible.
DEC
Angela Treadwell/Contributed photos
A student sent Angela Treadwell, a family and consumer sciences
teacher at Hermiston High School, a picture of this spaghetti
squash they made at home for an assignment to cook something
with squash in it.
NOV
For Shopping Local!
DEC
As most Oregon students
learn from home this year,
some classes are spilling over
into family life.
Angela Treadwell, who
teaches family and consumer
sciences at Hermiston High
School, said distance learn-
ing for her classes is allowing
her students to cook for their
family members as a home-
work assignment. They com-
plete “food labs” using kits of
fresh ingredients they pick up
from the high school.
“One of the values of this
is it’s exposing them to new
foods, to local foods and to a
variety of foods,” she said.
Once they made pancakes,
another time they made gra-
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simple vegetable omelet in a
cup.
Most recently, Treadwell
provided fresh winter squash
from Hermiston-based Third
Gen Farms, and let students
choose what they made with
it. They could choose one of
the recipes provided through
the free Food Hero website
run by Oregon State Univer-
sity, or make a family favor-
ite. Afterward, students sent
photos and a report of how
it went, with most sharing
their family’s reviews of the
recipe.
“I seasoned, baked, and
pulled apart the squash so
nicely that I was actually
impressed,” wrote a student
who made spaghetti squash.
“I’ve never done something
like that before and it turned
out better than I expected. I
had my mom, little brother,
and little sister taste it, and
they all thought it was deli-
cious. My mom didn’t know
it was squash until I told her!”
The squash was paid for
by an OSU Moore Family
Center Healthy Community
Outreach grant.
Treadwell just started as
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