What is Food, Fun, 4-H?
In partnership with Lost River Market, Purdue Extension-Lawrence County's 4-H Youth Development Educator and Community Wellness Coordinator will offer a monthly, Meal Kit Program.
MONTHS OF: February - march - April - May
Next Meal Kit Pick Up Date: February 27, 11:30-6:00pm
Steps to complete:
-
Once the Meal Kit is picked up, your family will need to prepare the meal following the recipe(s) provided.
-
You will need to virtually share two photos HERE:
-
One photo preparing the recipes
-
One photo of your family at meal time
-
-
Answer three questions about your cooking and mealtime experiences.
What’s in it for you?
If you complete all four Meal Kit activities with your family, you may be eligible for additional incentives.
If you have questions, feel free to contact the Purdue Extension-Lawrence County office, 812-275-4623, by emailing the 4-H Extension Educator, Lesley Lodmell at lodmell@purdue.edu.
We want to say a special thanks to the Indiana 4-H Foundation and Premier Ag for making this program possible. We are excited to offer part two of this program in partnership with Lost River Market & Deli
Food, Fun, 4-H Around the World
We’re thrilled to introduce an exciting new opportunity for your family: Food, Fun, 4-H Around the World! Building on the success of the first round of Food, Fun, 4-H, this program will take your culinary adventures to the next level with meal kits inspired by cuisines from around the globe.
Program Details:
- Location: Purdue Extension Office; 924 16th Street, Bedford, IN 47421
- Time: 11:30am- 6:00pm each pick up day
- Dates: (Note, you will have a meal kit for each of these dates)
- February 27
- March 27
- April 24
- May 22
FEBRUARY 2025 -ITALY
Prior to receiving the March Food, Fun, 4-H kit of supplies, we encourage families to complete the survey at https://bit.ly/FF4HSurvey.We have lots of celebrations here in the United States, and invitations are a big part of those
celebrations! Create a brochure, card or invitation related to a 4-H celebration. Make sure to think about who,what, when, where and why information for your invitation. This could be an Arts & Crafts, Computer, or Do Your Own Thing project. You can also use a topic or recipe from this kit for a foods poster or demonstration.
Join 4-H today and use your new found knowledge of Food Preparation!
March 2025- Germany
Prior to receiving the April Food, Fun, 4-H kit of supplies, we encourage families to complete the survey at https://bit.ly/FF4HSurvey.Fair Entry Idea: Safety is important when you are in the kitchen. Learn more about safety in the kitchen and make a poster for the fair! Topics could include kitchen safety, food safety, or grilling safety. Pick a topic and turn it into a 4-H Project! The Foods project is made up of four age divisions to fit your skill level! You can create a poster or turn your recipes into masterpiece!
Join 4-H today and use your new found knowledge of Food Preparation!
April 2025- Greece
Prior to receiving the May Food, Fun, 4-H kit of supplies, we encourage families to complete the survey at https://bit.ly/FF4HSurvey.Fair Entry Idea: It’s fun to learn about food from other countries like Greece. Create a poster or demonstration to teach others about foods from Greece. Topics could be a bread or cheese from Greece or a Greek celebration. Join 4-H today and use your new found knowledge of Food Preparation!
May 2025- Japan
To qualify for the Food, Fun, 4-H program completion incentive, families must complete the Maysurvey at https://bit.ly/FF4HSurvey as well as the program completion survey at :LINK
Fair Entry Idea: Origami is the Japanese art of paper folding. Learn to make origami and enter your creation in the fair. There are lots of resources for origami online and even some step-by-step videos. Enter your origami creation in the fair in Arts & Crafts project or pick another topic or recipe from these lessons to create a Foods exhibit.
February- Fiesta Mexicana
Prior to receiving the March Food, Fun, 4-H kit of supplies, we encourage families to complete the survey at https://bit.ly/FF4HSurvey.
Pick a topic and turn it into a 4-H Project! The Foods project is made up of four age divisions to fit your skill level! You can create a poster or turn your recipes into a chef's masterpiece! Join 4-H today and use your new found knowledge of Mexican culture and its cuisine! Additional resources for 4-H Enrollment and the Foods Project can be found at https://extension.purdue.edu/4-H/projects/4-h-project-foods.html
4-H Project Examples:
-Level A (Grades 3 & 4): Farm to Table- On page 52 of the Level A Foods manual, you can find content to help you explore then many ingredients used in this months box to reference and create a poster!
-Level B (Grades 5 & 6): Make your own Baked Tortillas chips in the "Where are the SOFAS" activity on page 24 of the Level B Food manual. These can go with your meal this month and you can make a poster explaining all the steps you took! You can also explore "Reheating Leftovers on page 16.
-Level C (Grades 7-9): Take a look at page 20 of the Level C Foods manual and reference the "Getting a Meal Together" section as your prepare your meal. You can then make a poster explaining your plan!
-Level D (Grades 10-12): Look at your recipes and see if you can make it with a dietary condition in mind. Consider exhibiting a casserole or any other ethnic food.
March- Rise & Shine
Prior to receiving the first April Food, Fun, 4-H kit of supplies, we encourage families to complete the survey at https://bit.ly/FF4HSurvey.
Pick a topic and turn it into a 4-H Project! The Foods project is made up of four age divisions to fit your skill level! You can create a poster or turn your recipes into masterpiece! Join 4-H today and use your new found knowledge of Food Preparation! Additional resources for 4-H Enrollment and the Foods Project can be found at https://extension.purdue.edu/4-H/projects/4-h-project-foods.html
4-H Project Examples:
-Level A (Grades 3 & 4): From the manual, you can check out some topics important to brunch such as;
- Examining Germs (page 14)- Important when dealing with so many different foods.
Pancakes Anyone? (page 28) & Fruit in Muffins (page 32): Maybe try adding one of these to your next brunch menu or experimenting with the scone recipe included in this month's materials.
These can be 4-H fair exhibits or you can use your findings to make a poster to exhibit!
-Level B (Grades 5 & 6): Take a look at the manual and see if there are any items you can add to your next brunch menu (Biscuits-page 34, Freezer Breakfast-page 50, Make Your Own-page 42).
These can be 4-H fair exhibits or you can use your findings to make a poster to exhibit!
-Level C (Grades 7-9): With brunch being a bigger meal to start your day, it might be helpful to check out your manual in your planning process. Getting a Meal Together (page 20) and Whole Meal Deal (page 26). You could add some jam to your meal to mix it up! Find more on page 42 under the section titled Jiffy Jam.
These can be 4-H fair exhibits or you can use your findings to make a poster to exhibit!
-Level D (Grades 10-12): In your planning process, take a look through your manual to find tips and tricks for your next brunch or other meals. Food Budgets (page 18) can help you think through the logistics of a big meal to make it realistic. Jam Jamboree (page 42) can also provide a recipe to spice up your brunch menu.
These can be 4-H fair exhibits or you can use your findings to make a poster to exhibit!
April 4- Grill & Chill
Prior to receiving the 2nd April Food, Fun, 4-H kit of supplies, we encourage families to complete the survey at https://bit.ly/FF4HSurvey.
Pick a topic and turn it into a 4-H Project! The Foods project is made up of four age divisions to fit your skill level! You can create a poster or turn your recipes into masterpiece! Join 4-H today and use your new found knowledge of Food Preparation! Additional resources for 4-H Enrollment and the Foods Project can be found at https://extension.purdue.edu/4-H/projects/4-h-project-foods.html
4-H Project Examples:
-Level A (Grades 3 & 4): From the manual, you can check out some topics important to brunch such as;
- Examining Germs (page 14)- Important when dealing with so many different foods.
Pancakes Anyone? (page 28) & Fruit in Muffins (page 32): Maybe try adding one of these to your next brunch menu or experimenting with the scone recipe included in this month's materials.
These can be 4-H fair exhibits or you can use your findings to make a poster to exhibit!
-Level B (Grades 5 & 6): Take a look at the manual and see if there are any items you can add to your next brunch menu (Biscuits-page 34, Freezer Breakfast-page 50, Make Your Own-page 42).
These can be 4-H fair exhibits or you can use your findings to make a poster to exhibit!
-Level C (Grades 7-9): With brunch being a bigger meal to start your day, it might be helpful to check out your manual in your planning process. Getting a Meal Together (page 20) and Whole Meal Deal (page 26). You could add some jam to your meal to mix it up! Find more on page 42 under the section titled Jiffy Jam.
These can be 4-H fair exhibits or you can use your findings to make a poster to exhibit!
-Level D (Grades 10-12): In your planning process, take a look through your manual to find tips and tricks for your next brunch or other meals. Food Budgets (page 18) can help you think through the logistics of a big meal to make it realistic. Jam Jamboree (page 42) can also provide a recipe to spice up your brunch menu.
These can be 4-H fair exhibits or you can use your findings to make a poster to exhibit!
April 18- Speedy Sheet Pan Dinner
To qualify for the Food, Fun, 4-H program completion incentive, families must complete the
survey at https://puext.in/4H_Meal_Kit_Program_Lawrence_101423
Speedy Sheet Pan Dinner- Information Sheet
Speedy Sheet Pan Dinner- Meal Kit Supply List
Speedy Sheet Pan Dinner - How to Pack a School Lunch
Pick a topic and turn it into a 4-H Project! The Foods project is made up of four age divisions to fit your skill level! You can create a poster or turn your recipes into masterpiece! Join 4-H today and use your new found knowledge of Food Preparation! Additional resources for 4-H Enrollment and the Foods Project can be found at https://extension.purdue.edu/4-H/projects/4-h-project-foods.html
4-H Project Examples:
-Level A (Grades 3 & 4): From the manual, you can check out some topics important to brunch such as;
- Examining Germs (page 14)- Important when dealing with so many different foods.
Pancakes Anyone? (page 28) & Fruit in Muffins (page 32): Maybe try adding one of these to your next brunch menu or experimenting with the scone recipe included in this month's materials.
These can be 4-H fair exhibits or you can use your findings to make a poster to exhibit!
-Level B (Grades 5 & 6): Take a look at the manual and see if there are any items you can add to your next brunch menu (Biscuits-page 34, Freezer Breakfast-page 50, Make Your Own-page 42).
These can be 4-H fair exhibits or you can use your findings to make a poster to exhibit!
-Level C (Grades 7-9): With brunch being a bigger meal to start your day, it might be helpful to check out your manual in your planning process. Getting a Meal Together (page 20) and Whole Meal Deal (page 26). You could add some jam to your meal to mix it up! Find more on page 42 under the section titled Jiffy Jam.
These can be 4-H fair exhibits or you can use your findings to make a poster to exhibit!
-Level D (Grades 10-12): In your planning process, take a look through your manual to find tips and tricks for your next brunch or other meals. Food Budgets (page 18) can help you think through the logistics of a big meal to make it realistic. Jam Jamboree (page 42) can also provide a recipe to spice up your brunch menu.
These can be 4-H fair exhibits or you can use your findings to make a poster to exhibit!
Acknowledgement of funding source:
This Meal Kit program is supported by funds made available from the Centers for Disease Control and Prevention, Center for State, Tribal, Local and Territorial Support, under NH75OT000073.
Disclaimer:
The contents of this website are those of the authors and do not necessarily represent the official position of or endorsement by the Centers for Disease Control and Prevention.
