CALGARY (Staff) – For teens who think french fries and soft drinks are two major food groups, a new home economics program is hoping to entice more than 600 students into trying something different.
This practical program was originally created by ranchers Tim and Lois Andrew of Youngstown, Alta., who talked the Alberta Cattle Commission into taking a beef cooking class to Grade 10 home economic students in Edmonton and Calgary.
As a former home economics teacher in Consort in southeastern Alberta, Lois found resources for teachers were sometimes skimpy.
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“Our main source of information was the Beef Information Centre. But they had moved away from the education side and moved more to retail,” said Lois.
Stress fast and convenient
The idea started to take form when beef producers like Tim and Lois heard many people aren’t really sure how to cook beef to maintain the flavor and texture. More people want fast food and they don’t consider a roast to be fast or convenient, said Lois.
As a delegate to the cattle commission, Tim saw its strong promotion mandate as making it the ideal group to take beef cuisine to fussy teens.
The idea was adopted by the commission after the Andrew couple presented a lesson plan and proposal to hire trained cooks to do cooking demonstrations in school.
Joanne Lemke, public affairs manager of the commission, said the idea was approved as a pilot project in 1993-94. Beef-in-the-classroom has reached 45 high schools in Calgary, Edmonton and for the first time this spring, Lethbridge. There are plans to visit schools in Grande Prairie, Red Deer and Medicine Hat, said Lemke.
Teachers sent them rave reviews and with the cuts in Alberta’s education budget such a resource provided by the beef industry is welcome, said Lemke.
“I see this as a priority program that will be continued with (funding from a) checkoff,” she said. Every time cattle are sold in Alberta, $1.50 is collected for the commission to pay for advertising and promoting beef.
At a cost of $8 per student, the commission’s promotion committee sees it as money well spent. The program is geared for Grade 10, but has had requests for as young as Grade 8, as well as Grades 11 and 12.
“We think it is an effective way to reach this audience,” Lemke said.
Three home economists run the program. With commission funds, the home economist supplies the ingredients, equipment and a recipe. With the help of a student commandeered from the class, a meal is prepared in class time and shared at the end of the period. They also give students a running commentary on food packaging and food safety, as well as information on careers in agriculture and food services.
