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The Rural Voice, 2001-04, Page 18Hands-on learning Students broaden their knowledge about food by talking to the people who grow it at educational events across midwestern Ontario Story and photos by Keith Roulston Farmers who think the general public doesn't care about agriculture anymore need only visit one of the upcoming school programs to see reassurance about the attraction of farming. "You can just see the anticipation on the kids' faces as they come in," says Inez Fenton, who as media chair for Roots of Bruce since the beginning six events ago. Roots of Bruce is one of four events staged by farm organizations of midwestern Ontario counties in an effort to bring more knowledge of agriculture to young people still in school. Each event may be slightly different but all share the goal of trying to increase awareness of agriculture as the provider of food for the tables. In an era when even country schools may have as many non-farm as farm children, there are plenty of students who don't know a lot about farming. , The whole concept was born in York Region with the Pizza Project and has been adapted by various county committees since. Huron County was the first to get excited about the idea and create the Slice of Huron project. On April 17, 18 and 19 grade 3 students (and some grade 4 in split classes) will arrive at the Seaforth Agri -fair complex for the sixth edition of the event (for several years Slice of Huron was held only every other year). The idea borrowed from York region was expanded in Huron as organizers tried to give students an idea of the broadness of agriculture in the county, the largest producer of food products in the province. But in Wellington County, the Wedge of Wellington tries to stay as close as possible to the original Pizza 14 THE RURAL VOICE Students seem to enjoy hands-on stations best. says Ron Bender of Grown in Grey. Project idea, says Marg Aitken who originated the program in her county. "I like the pizza theme so kids can tie things together right through to the pizza they eat," she says. She feels that if too wide a variety of commodities are featured, kids are overwhelmed by information and confused. The concept, originated in York and reproduced in Wellington, takes students through all the steps in creation of a pizza. When students arrive (in Wellington that's traditionally at the Elora Research Station where two barns are emptied and made available) they go through four different areas that make up the components of pizza. The crust, of course, comes from wheat flour so there is a section on grains. Here students learn about seeds and planting the grains. They get a chance to see grain growing and see how it's harvested, then they grind wheat to make flour. They'll get lessons in the economics of growing grain that puts their math skills to work. The red meat and dairy sections show where the meat and cheese toppings come from. This is a favourite area for students because there are live animals. In the meat section, students again put their math skills to work in discussing feed rations for the animals. They also get involved in making sausage. In the dairy section they see cows, calves and goats and see a milking demonstration. They even get 'to make cheese.