Nourishing Meals

Rhythms infuse Waldorf kindergarten, as the young child thrives in an environment guided by meaningful, unhurried, and steady rhythms of the days, weeks and seasons. The flow of the day becomes predictable for the children and they feel secure in knowing what comes next.

The grains of the day are also becoming recognisable and the questions “Is it millet day?” begin to ring. There is much to tell about our days and learning.

Whenever possible we use organic foods that are locally produced. Currently, we buy most of our vegetable and fruit produce from Gallatin Valley Botanical, a certified organic farm; at times some are purchased at the Coop, along with most of our grains. Eggs were generously donated by Ms.Siiri’s chickens (though they are currently on winter holidays so maybe not again until spring…?).  

Seasonal, locally grown foods harmonize with the environment we live in and resonate with the life forces and seasonal changes around us. Eating seasonally and locally is traditionally what people all over the world have practiced. It is only recently that we have been able to ship foods around the world at any time of the year. Cooking with seasonal foods encourages a healthy relationship with nature and life itself.  Food should not only fill the stomach, it should stimulate the human organism and activate it into a state of agility.  This depends upon the degree of “life energy” in the food product.  Digestion of food challenges the metabolism of human beings.  Thus human beings are invigorated.  That is real nutrition.

We presoak all the grains, legumes and nuts, according to Nourishing Traditions practices.

Our  snack is  Rye and Spelt Sourdough bread, home baked in a traditional manner. It is served with homemade almond butter or cow butter and fruit.

We have decided to be peanut free this year. For lunches we also made the decision at the moment to be gluten free.  For this reason barley has been substituted with quinoa.

Here is an article about mealtimes. Our menu was created with the help of Anne-Marie Fryer-Wiboltt (cited in the article).  In this article Daniela describes with warmth and knowledge the basics of the anthroposophical point of view on food nourishment, which is so much more than the physical or chemical appearance of what we eat.  Also, there are citations from wonderful resources, each worthy of attention of its own.  PLEASE, grab a cup of tea, sit down, and take a few moments to read it.  You will enjoy it!