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Inspiring Healthy Eating Habits in Our Children with The Compass School of Texas · The Bubble Lounge (Highland Park & University Park Texas)

• 0:07
  Speaker 1: Welcome to the Bubble Lounge.
• 0:08
  Speaker 1: I'm Martha Jackson, and today we are diving into a topic that affects all parents how to get kids excited about eating healthy, understanding where their food comes from and developing habits that will serve them for life.
• 0:19
  Speaker 1: Joining me are some of the brilliant minds behind the Compass School of Texas Farm to Table program.
• 0:25
  Speaker 1: It's a hands-on approach that teaches children about growing food, making healthy choices and even understanding the cultural significance of what's on their plate.
• 0:34
  Speaker 1: The Compass School of Texas is a private co-ed school in the heart of Dallas with a focus on life skills in the earlier stages of life, with a focus on nature and outdoors.
• 0:43
  Speaker 1: I was so impressed with their Farm to Table program that I invited them to join us on the show to share all of their wisdom about the program.
• 0:50
  Speaker 1: Ladies, thank you so much for being here today.
• 0:52
  Speaker 1: Let's go around the table and introduce yourselves and tell us what you do for the school.
• 0:57
  Speaker 2: Hi, I'm Shelly Sender and I'm the head of the Compass School of Texas.
• 1:01
  Speaker 3: Hi, I'm Hadid Shevinakour and I'm a farm-to-table and mindfulness educator.
• 1:06
  Speaker 4: And I'm Frances Mitchell, and I'm one of the founders, along with Frances and Caroline, who are two sisters, and I also am a mom of two Compass kiddos.
• 1:15
  Speaker 1: Well, first of all, let's start with telling us what inspired the Compass.
• 1:21
  Speaker 2: School of Texas to start the farm-to-table program.
• 1:22
  Speaker 2: I'm very passionate about outdoor education and having children know where food comes from.
• 1:26
  Speaker 2: We also have a very excellent curriculum and in order to implement our excellent curriculum, we feel like it's important that we not only nourish our children's minds but also their bodies.
• 1:40
  Speaker 2: So it was very important to all of us for children to know where food comes from and how we get our food, and the science of food and the nutrition and what we put into our bodies is very important to be able to help those healthy minds flourish.
• 1:56
  Speaker 1: Well, I think, as parents, a lot of us know all too well how hard it is to get our kids to eat healthy foods, especially vegetables.
• 2:03
  Speaker 1: But what I really love about your program is you're actually teaching them how to grow it.
• 2:09
  Speaker 1: What are the kids' reactions to actually cultivating their own food?
• 2:12
  Speaker 3: They're very excited and they're proud of themselves first of all, and they make a connection how it grows and they learn how to appreciate nature and they understand what goes in the soil and what is healthy soil and we talk about why it's important and we talk about the same within our gut the importance, the gut biome and the good gut bacteria.
• 2:36
  Speaker 3: That's how we support and we talk about all the insects and bugs makes a big impact and how we're all connected and bugs makes a big impact and how we all connected and then we with all our kids, we talk about the ecosystem, how it's interact and how every single species in this world have a meaning and that's where the appreciation comes.
• 2:55
  Speaker 3: And they so if they come every day and they um the water plants.
• 3:00
  Speaker 3: They check every day if it's growing, if we need some something add to it, and we uh all the extra food we go, we put in the compost and they understand the, the circle of um, the connection between compost and we get the minerals and nutrients from the compost and um.
• 3:19
  Speaker 3: They're so proud and they just my favorite when they go and just harvest and eat straight away from the garden without washing, and always excited to bring home and make something at home.
• 3:32
  Speaker 1: I recently read a study that you have a 15% better chance of your child trying a new food when they actually grow it.
• 3:40
  Speaker 1: Have you found that to be the case, and are there any foods that have really surprised you that the kids got excited about eating after they grew them?
• 3:47
  Speaker 3: Yes, and one of the example, kale is a kind of it's bitter vegetables and leafy greens which are very healthy, and they go and harvest and eat straight right from the garden and sometimes they ask for salt or olive oil or lemon to pop up the flavors, but it's very impressive to watch them eating from the garden.
• 4:16
  Speaker 1: Well, you all really take it a step further, just above and beyond.
• 4:19
  Speaker 1: Eat your vegetables.
• 4:20
  Speaker 1: They're good for you and you're really teaching them how the food affects their bodies and the outcome of eating healthier foods.
• 4:27
  Speaker 1: How do you make that relatable to young children?
• 4:32
  Speaker 3: I think when they make a connection with no pressure, so when you give them a chance to explore and experiment and they see how it's, and when they really appreciate when they put the effort.
• 4:43
  Speaker 3: So everything like, even with us, if we put a little effort for something right, we will make a connection and we appreciate.
• 4:51
  Speaker 3: So the same with relationship, I just see how the more they take care of the plants, the more they appreciate and then, seeing, like from the tiny seeds the plants grow.
• 5:02
  Speaker 3: We start from the seeds and they're getting very exciting and excited and it's fascinating how the the plants can grow from the tiny seeds and how we can regrow and how the the climate effect.
• 5:19
  Speaker 3: We talk about all the different food and I always bring and plant different color of vegetables so they can see variety.
• 5:27
  Speaker 3: So it's not only orange carrots they usually have at home, so I bring yellow carrot, purple carrot or the different color of bell peppers or different color any potato.
• 5:36
  Speaker 3: So we have so many flavors and different kind of shape of potatoes, right, and we talk about the, where they're coming from and the where's the difference and what's unique each of them and one of potatoes, right, and we talk about where they're coming from and where's the difference and what's unique in each of them and one of my favorites there is no good or bad.
• 5:50
  Speaker 3: They're all unique.
• 5:51
  Speaker 3: It's like you are, we're all unique.
• 5:53
  Speaker 3: So I think there is no judge.
• 5:56
  Speaker 3: We all have a different taste and it's very important because the more the pressure you do, the less they're willing to try.
• 6:03
  Speaker 3: Right, right.
• 6:05
  Speaker 2: And it's so wonderful to see children just casually walking through the garden picking up a green bean and munching on it, or parents coming to us and saying where did you get those purple peppers from?
• 6:16
  Speaker 2: I've driven to every grocery store and can't find a purple pepper.
• 6:21
  Speaker 1: You can only find them here at the Compass School of Texas.
• 6:23
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• 7:31
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• 7:33
  Speaker 1: Well, have you had any good feedback from parents just saying, well, because of your program, my kids are now eating healthier at home?
• 7:41
  Speaker 4: Yeah.
• 7:41
  Speaker 4: So I have one who was a chicken fingers and French fries guy and his New Year's resolution this year was to try a new food every week, and I really credit this program.
• 7:52
  Speaker 4: He's now coming home and saying, mom, we made the best miso soup or the best Greek salad today and he's so excited about that.
• 8:01
  Speaker 4: And one thing that I really love about the Compass program is that when the students are making those things, they're also learning about the culture of that food.
• 8:08
  Speaker 4: So with Greek salad, where did that come from?
• 8:10
  Speaker 4: What is the Mediterranean diet like?
• 8:12
  Speaker 4: With miso soup, they made that because we celebrated the Chinese New Year and that was really special for the kids to also tie in the history and understand the culture, the geography along with that type of food.
• 8:29
  Speaker 1: Something that really attracted me to your program, because I had one kid that was really adventurous with their eating, would love to eat sushi at a young age, and one that to this day still won't touch it.
• 8:35
  Speaker 1: I think it's so great how you're tying in cultural lessons and just letting the kids know the background of all these foods that they're trying.
• 8:43
  Speaker 4: Absolutely, and I would just add to the confidence that I've seen come out of my two children.
• 8:48
  Speaker 4: They're coming home and now cooking and creating out of my pantry instead of turning the TV on immediately.
• 8:54
  Speaker 2: So that's been really fun to watch that creativity go live with different food types and it's so interesting to watch how children transform after they've been exposed to the experience and the fruits and the vegetables.
• 9:06
  Speaker 2: So many children will start the program and look at the food and kind of push it away or say, oh, that's not food I eat, that's food that my parents eat.
• 9:15
  Speaker 2: And then very soon into the semester they're asking for seconds or asking to try different things, and it's so exciting to see that transformation, wow that is remarkable.
• 9:26
  Speaker 1: Well, I remember when my kids were in preschool and even elementary school, birthdays were always a big deal and the moms always had the big cupcakes or cookies or special treats and you all have kind of an interesting way that you celebrate birthdays at your school.
• 9:41
  Speaker 2: We do and we're very proud of the way we celebrate birthdays, because typical birthdays cupcakes or a cake, you know and parents come and they celebrate and the children blow it out.
• 9:51
  Speaker 2: This is a whole process.
• 9:52
  Speaker 2: Our children get to meet with Ms Winokur, our farm-to-table educator, and they discuss the things that they've loved or the things that they're interested in and they come up with a plan and the birthday child makes the plan with Ms Winokur on what they're going to be making and then they set a time aside where they make whatever it is that the children have requested.
• 10:12
  Speaker 2: It could be Hulk muffins, which is bananas, spinach and oats.
• 10:15
  Speaker 2: It could be carrot muffins or a whole birthday cake made out of watermelon, and the children are very proud of the creation and also the fact that they have so much advocacy and autonomy and agency in coming up with those ideas.
• 10:31
  Speaker 2: And then the families are invited in to share the special birthday treat and often they give, you know, words of recognition of each child while having the birthday treat.
• 10:42
  Speaker 2: So it's a very special celebration and it's very individualized to each child.
• 10:48
  Speaker 1: Well, your program sounds amazing and I know the kids are loving it at school.
• 10:52
  Speaker 1: But sometimes we get a different version of our kids at home than we see at school and they can be a little bit more challenging.
• 10:58
  Speaker 1: How do we, as parents, incorporate these lessons into our own home without it being a battle?
• 11:04
  Speaker 3: Obviously with younger kids it's easier.
• 11:07
  Speaker 3: I would just recommend not to keep at home what you would not likely to give it to them, because the kids it's craving.
• 11:15
  Speaker 3: It's not because they want it, because how the brain and your gut they have a connection and they get dopamine when they eat sugar.
• 11:24
  Speaker 3: And there was a study when they numbed the taste and they closed their eyes.
• 11:32
  Speaker 3: The people didn't know what they're eating.
• 11:34
  Speaker 3: But they find out that even they didn't know what they didn't taste and didn't see they were claiming for all the sugary stuff.
• 11:45
  Speaker 3: So it's clearly there is a connection when we eat sweet and we crave for this food and we can blanket for this.
• 11:54
  Speaker 3: So my suggestion would just keep it away from home.
• 11:58
  Speaker 3: But if it's birthday, birthday is coming and you go out, I wouldn't put a lot of pressure because it's also not going to bring good outcome.
• 12:08
  Speaker 3: But the best way is just try or talk to your children like give them options and give them opportunity to choose, or you can have it after your lunch or snack.
• 12:26
  Speaker 3: So first you have to support your body and brain.
• 12:29
  Speaker 2: Right.
• 12:29
  Speaker 2: Also, I think having substitutes for certain things, like having honey instead of sugar and letting children kind of experiment with different you know tastes, also like making it really fun and exciting giving them a bowl of berries but letting them add that dollop of real whipped cream, you know, or letting them whip the cream, so they are part of the process and I think you can really introduce healthy foods to them where it seems fun and exciting and they're not even realizing how healthy it is.
• 12:58
  Speaker 3: Yeah, right.
• 12:59
  Speaker 3: So it's one of the things what I do at school.
• 13:02
  Speaker 3: The kids don't follow the recipe, so they get the variety of vegetables or fruits and they have to come up with their own idea and they create the food they want.
• 13:15
  Speaker 3: And the last time we, michelle, we got delicious salad from our kids and they decided to have a two group and who's going to make the best salad?
• 13:26
  Speaker 3: So and you should see the faces they were so excited and they were so proud and they think and they were talking about all the ingredients what makes us better, what makes us?
• 13:37
  Speaker 3: Maybe we should add more bell peppers, and it's a lot of collaboration too.
• 13:42
  Speaker 3: So and I do a lot of group teams so they learn how to compromise, how they can come with one solution would make sure they all involved and hear each other.
• 13:53
  Speaker 1: Yeah right, I think that's wonderful.
• 13:55
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• 13:57
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• 14:31
  Speaker 1: Well, I'm curious to know do you have any success stories of a child that was an extremely picky eater and now has turned the tables and now is more open to new foods?
• 14:44
  Speaker 3: I have so many kids.
• 14:45
  Speaker 3: When I even had the last year the child, he didn't want to participate, not only try it.
• 14:51
  Speaker 3: He didn't want to participate and three weeks after he just were engaged and trying that he didn't want to taste it, but he started participating and used his creativity and he was really involved and now he's eating.
• 15:06
  Speaker 3: He's in a second kindergarten now and he was really involved and now he's eating.
• 15:08
  Speaker 3: He's in a second kindergarten now and he's trying new food and always proud and excited.
• 15:15
  Speaker 3: And we start with like little bites that you never know until you try.
• 15:19
  Speaker 1: So yeah, well, I think that that's wonderful, which leads me to my next question.
• 15:24
  Speaker 1: I have a teen that is still extremely picky.
• 15:26
  Speaker 1: Is it ever too late to turn things around?
• 15:29
  Speaker 1: And if so, how can we do that with older kids?
• 15:33
  Speaker 2: I don't think it's ever too late.
• 15:34
  Speaker 2: I think one of the big things and I think this is something that Ms Winnicott does so beautifully is the presentation, the way you present it to children and the way it looks.
• 15:43
  Speaker 2: And I think children of any age, even high school students, they like things to look pretty right and I think when you create a dish or you provide vegetables or fruits and you put it in a way that looks really inviting and, I think, also not forcing children, like really just encouraging it, having it out, having the exposure, I don't think it's ever too late.
• 16:07
  Speaker 2: I've seen children change their diets at any age, even adults.
• 16:13
  Speaker 2: I mean, some adults don't get to start eating or experiencing healthy foods till their 40s and 50s.
• 16:19
  Speaker 2: So it's never too late.
• 16:20
  Speaker 2: It's just you have to be consistent and it's consistent exposure and, again, just the way you present things to them.
• 16:27
  Speaker 1: Another part of your program that I think is really interesting is how you tie in with mindfulness.
• 16:32
  Speaker 1: You're really teaching the kids to slow down, pay attention, listen to their bodies.
• 16:36
  Speaker 1: Why is that so important right now, especially in this very fast-paced world that we live in?
• 16:41
  Speaker 3: So now it's so many studies behind the mindfulness, how it's impact our health and it's not only how we think it's effects of your health.
• 16:52
  Speaker 3: So, um, we, the kids, and it's helped them pay attention and focus.
• 16:59
  Speaker 3: And the most important, I think, as a lot of grown-ups I'm sure you know then in 30s and 40s and they don't know what they like, what, what they, what do they want, what they, what the meaning of the life and what bringing them happiness.
• 17:13
  Speaker 3: And we're all chasing like nowadays, like you, you hear a lot of like I'm not happy, I'm not, you know I'm, I don't know what I want.
• 17:21
  Speaker 3: So the crisis 40s right, that's usually the age 40.
• 17:25
  Speaker 3: So I think it's very important for kids to understand their strengths.
• 17:29
  Speaker 3: What's the meaning of their life, what do they enjoy, what brings them joy, what's the appreciation?
• 17:36
  Speaker 3: And without gratitude, when you always focus on negative stuff, they're always going to bring.
• 17:41
  Speaker 3: But the more you focus on appreciation and gratitude, that more helps.
• 17:45
  Speaker 2: I also think it's important for children to know how to identify their feelings and to know like what parts of the brain are responsible for certain feelings, and I think when children understand the science of mindfulness, it becomes more real and relevant and easier to connect it to their daily lives.
• 18:03
  Speaker 3: So we start with understand how the brain works and the part of the brain and how we feel and why we feel.
• 18:09
  Speaker 3: And it's also another part that's very important Learn how to accept, and we're all different and we have to learn understand the differences, and acceptance is a very important part of the mindfulness of the mindfulness.
• 18:28
  Speaker 4: So I think a lot of what you're saying, too, also starts with the parents and at home, because we are exemplifying the behavior that we hope to be teaching.
• 18:32
  Speaker 4: And last year I had a pre-K student she's now in kindergarten, but this is a four-year-old and I lost my temper a little bit as moms do, lost my patience and came back a couple minutes later and said I'm really sorry, I apologize, let's work together.
• 18:52
  Speaker 4: We'll take deep breaths.
• 18:53
  Speaker 4: And my four-year-old looks at me and she goes that's okay, mom, because what is and she points to the top of her head what is this part of your brain called?
• 19:00
  Speaker 4: I was like your scalp, well, your prefrontal cortex.
• 19:06
  Speaker 4: And when you take your deep breaths, you can actually control your emotions, and so we can do that together next time.
• 19:12
  Speaker 4: And this is a four-year-old, and so I just I love that.
• 19:15
  Speaker 4: We're talking about the amygdala, we're talking about the prefrontal cortex and the jobs of those parts of your brain, and the students really get it to your point, shelley.
• 19:23
  Speaker 4: They understand the purpose of not only the parts of the body and the brain, but how that relates to your actions.
• 19:31
  Speaker 1: Okay, that is so impressive.
• 19:32
  Speaker 1: I can't believe a four-year-old said that that's so cute and it's obviously making an impact on her life.
• 19:37
  Speaker 1: Well, I hear you guys have a really neat farmer's market coming up.
• 19:41
  Speaker 1: That's also educational and it's at the school.
• 19:45
  Speaker 1: Can you tell us more about?
• 19:46
  Speaker 2: it?
• 19:46
  Speaker 2: The farmer's market is an incredible event, open at the school.
• 19:48
  Speaker 2: Can you tell us more about it?
• 19:48
  Speaker 2: The Farmer's Market is an incredible event, open to the community, and the children are very involved in the whole process.
• 19:54
  Speaker 2: The children make different items, such as bath salts and crackers, and different breads and yogurts and butters and different flavored butters to add to that, and they create about 17 to 18 products which are sold at the farmer's market.
• 20:11
  Speaker 2: We also invite other vendors to join the event.
• 20:16
  Speaker 2: We have beekeepers that come and do a bee exhibit and sell honey.
• 20:19
  Speaker 2: We have glass blowers and different kinds of clothing and hats and jewelry and fun food, food trucks and gelato for dessert, and it's just a wonderful event.
• 20:33
  Speaker 2: The children sell a lot of what they've harvested, the fresh fruits and vegetables, some of the eggs that are collected from the chicken coop, and it is just a really exciting event.
• 20:46
  Speaker 2: And the children also bring a lot of financial literacy into this event.
• 20:50
  Speaker 2: Where are they learning the cost of goods and the profits that are made from the goods sold?
• 20:55
  Speaker 2: So it's really an all-encompassing event, from tasting and enjoying different foods and seeing the community come together, seeing what is actually made in farm to table and how the whole process, from seed to the table, is experienced.
• 21:14
  Speaker 1: Okay, I am so blown away by that and I would love to come.
• 21:17
  Speaker 1: What is the date and where is it?
• 21:19
  Speaker 2: April 26th, from 10 to 1.
• 21:21
  Speaker 2: We would love to have you there.
• 21:24
  Speaker 1: All right, I will include that date in the show notes for you guys.
• 21:27
  Speaker 1: Well, so this is such a wonderful program.
• 21:30
  Speaker 1: I'm absolutely blown away with everything that you're telling me.
• 21:33
  Speaker 1: What is the one thing you hope parents will take away?
• 21:35
  Speaker 1: Who've listened to this today?
• 21:49
  Speaker 4: was talking on is helping students understand the why behind the connection between the gut and the brain and why what you eat is important, and the why behind selling a product and the cost of goods sold and the net income and how you can support the community that way.
• 22:00
  Speaker 4: And the second thing I would just say is the confidence that comes from being a part of the process, whether it's cooking your own food or whether it's truly understanding the parts of your brain and body.
• 22:11
  Speaker 4: So we've seen the confidence come from being a part of those programs and also the questions.
• 22:18
  Speaker 4: You know how kids are.
• 22:19
  Speaker 4: They ask a million whys, so we're here to help answer those.
• 22:23
  Speaker 1: Sure, Well, you've given us a lot to think about today.
• 22:26
  Speaker 1: There's a lot of takeaways.
• 22:27
  Speaker 1: How can people learn more?
• 22:29
  Speaker 4: Our website is wwwcompassschooltxorg.
• 22:33
  Speaker 4: Or follow us along on Instagram at compass school TX.
• 22:37
  Speaker 1: And their Instagram is amazing Lots of videos of everything that we've talked about and all the great things that they're doing at the Compass School of Texas.
• 22:44
  Speaker 1: Well, ladies, thank you so much for being here today.
• 22:46
  Speaker 1: This has been such a great learning experience and I just love everything that you shared.
• 22:53
  Speaker 2: Thank you for having us.
• 22:54
  Speaker 1: Thank you so much for having us.
• 22:56
  Speaker 1: That's been another episode of the Bubble Lounge.
• 22:58
  Speaker 1: I'm Martha Jackson and I'll see you next time.