During October, Sto-Rox Jr./Sr. High School Food Science students brought the Fresh Fruit and Veggie Program (FFVP) to life at the Primary Center and Upper Elementary. High school students used the skills they’ve learned in class to prepare and serve beets to grades K–3 and zucchini to grades 4–6, encouraging younger students to try nutritious foods.
Food Science teacher Elena Mott explained the importance of these practical experiences: “The skills taught in my classes — communication, nutrition, cooking, child development, safety, and financial literacy — are essential for independent living. It’s one thing to learn about nutrition, but it’s far more powerful to practice making nutritious food and see firsthand how it impacts your well-being.”
Ms. Mott said she loves watching students’ reactions as they try new foods. Many begin convinced they won’t like certain fruits or vegetables, only to discover they actually enjoy them once they’ve helped prepare them. She emphasized that opportunities like this are vital, since fewer than 12 percent of children eat enough vegetables to meet federal guidelines. Early, positive exposure to fruits and vegetables can help shape lifelong healthy eating habits.
Her passion for teaching comes from a desire to give students meaningful opportunities and practical skills they can use every day. Ms. Mott believes that the classes she teaches—Family Consumer Science and Math—help students connect what they learn in school to real-world success, whether that means managing finances, cooking healthy meals, or solving everyday problems.
Now in her 10th year of teaching, nine of them at Sto-Rox Jr./Sr. High, she added, “I’ve chosen to stay in Sto-Rox because I believe in these students and this community. Teaching here allows me to make a real impact where it’s needed most.”
The FFVP experience not only provided a chance to explore new flavors but also helped build lifelong healthy habits in Sto-Rox students, from the youngest learners to high school leaders guiding the way.
