Sample F04 from Ruth F. Rosevear, "North Country School Cares for the Whole Child," Prevention, 13:9 (September, 1961), 82-83,85,88 A part of the XML version of the Brown Corpus2,006 words 172 (8.6%) quotes 2 symbolsF04

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Ruth F. Rosevear, "North Country School Cares for the Whole Child," Prevention, 13:9 (September, 1961), 82-83,85,88

Typographical Error: deserts [for dessert] [1240]Note: home-made [1140] homemade [1650]

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`` The food is wonderful and it is a lot of fun to be here '' ! !

So wrote a ten year old student in a letter to his parents from North Country School , Lake Placid , New York . In this one sentence , he unwittingly revealed the basic philosophy of the nutrition and psychological programs in operation at the school .

Because the food is selected with thought for its nutritional value , care for its origin , and prepared in a manner that retains the most nutrients , the food does taste good . When served in a psychological atmosphere that allows young bodies to assimilate the greatest good from what they eat because they are free from tension , a foundation is laid for a high level of health that releases the children from physical handicaps to participate with enjoyment in the work assignments , the athletic programs and the most important phase , the educational opportunities .

Situated in a region of some of the loveliest mountain scenery in the country , the school buildings are located amid open fields and farm lands . These contemporary structures , beautifully adapted to a school in the country , are home to 60 children , ages eight to fourteen , grades four through eight . From fourteen states and three foreign countries they come to spend the months from mid-September to June .

The Director , Walter E. Clark , believes that a school with children living full time in its care must take full responsibility for their welfare . To him this means caring for the whole child , providing basic nutrition , and a spiritual attitude that lends freedom for the development of the mind .

Improved farming methods The concept of good nutrition really began with the garden . The school has always maintained a farm to supply the needs of the school . In a climate hostile to agriculture , Mr. Clark has had to keep alert to the most productive farm techniques .

Where a growing season may , with luck , allow 60 days without frost , and where the soil is poor , sandy , quick-drying and subject to erosion , many farmers fail . Throughout the Adirondack region abandoned farm homes and wild orchards bear ghostly testimony that their owners met defeat .

Mr. Clark found that orthodox procedures of deep plowing , use of chemical fertilizers and insecticides , plus the application of conservation principles of rotation and contouring , did not prevent sheet erosion in the potato fields and depreciation of the soil .

`` To give up these notions required a revolution in thought '' , Mr. Clark said in reminiscing about the abrupt changes in ideas he experienced when he began reading `` Organic Gardening '' And `` Modern Nutrition '' in a search for help with his problems .

`` Louis Bromfield's writings excited me as a conservationist '' . By 1952 he was convinced he would no longer spray . He locked his equipment in a cabinet where it still remains . After reading `` Plowman's Folly '' by Edward H. Faulkner , he stopped plowing .

The basis for compost materials already existed on the school farm with a stable of animals for the riding program , poultry for eggs , pigs to eat garbage , a beef herd and wastes of all kinds . Separate pails were kept in the kitchen for coffee grounds and egg shells .

All these materials and supplementary manure and other fertilizers from neighboring dairy and poultry farms made over 40 tons of finished compost a year . It was applied with a compost shredder made from a converted manure spreader .

Years of patient application of compost and leaf mulching has changed the structure of the soil and its water-holding capacity . Soon after the method changed , visitors began asking how he managed to irrigate his soil to keep it looking moist , when in reality , it was the soil treatment alone that accomplished this .

To demonstrate the soil of his vegetable gardens as it is today , Mr. Clark stooped to scoop up a handful of rich dark earth . Sniffing its sweet smell and letting it fall to show its good crumbly consistency , he pointed to the nearby driveway and said , `` This soil used to be like that hard packed road over there '' .

`` People and soils respond slowly '' , says Walter Clark , `` but the time has now come when the gardens produce delicious long-keeping vegetables due to this enrichment program . No chemical fertilizers and poisonous insecticides and fungicides are used '' .

The garden supplies enough carrots , turnips , rutabagas , potatoes , beets , cabbage and squash to store for winter meals in the root cellar . The carrots sometimes don't make it through the winter ; ; the cabbage and squash keep until March or April . There is never enough corn , peas or strawberries .

Mr. Clark still has to use rotenone with potatoes grown on the least fertile fields , but he has watched the insect damage decrease steadily and hopes that continued use of compost and leaf mulch will allow him to do without it in the future . A new project planned is the use of Bio-Dynamic Starter .

New ideas for improving nutrition came with the study of soil treatment . `` After the soil , the kitchen '' , says Mr. Clark . The first major change was that of providing wholewheat bread instead of white bread .

`` Adults take a long time to convince and you are thwarted if you try to push '' . At first the kitchen help was tolerant , but ordered their own supply of white bread for themselves . `` You can't make French toast with whole-wheat bread '' , was an early complaint . Of course they learned in time that they not only could use whole-wheat bread , but the children liked it better .

Homemade bread Mrs. Clark , as house manager , planned the menus and cared for the ordering . Then Miss Lillian Colman came from Vermont to be kitchen manager . Today whole grains are freshly ground every day and baked into bread . Mr. Clark's studies taught him that the only way to conserve the vitamins in the whole grain was prompt use of the flour . Once the grains are ground , vitamin E begins to deteriorate immediately and half of it is lost by oxidation and exposure to the air within one week .

A mill stands in a room off the kitchen . Surrounding it are metal cans of grains ordered from organic farms in the state . Miss Colman pours measures of whole wheat , oats , and soy beans and turns on the motor . She goes on about her work and listens for the completion of the grinding . The bread baked from this mixture is light in color and fragrant in aroma . It is well liked by the children and faculty .

There is one problem with the bread . `` Lillian's bread is so good and everything tastes so much better here that it is hard not to eat too much '' , said the secretary ruefully eyeing her extra pounds .

Hot , freshly-ground cereal The school has not used cold prepared cereals for years , though at one time that was all they ever served . When the chance came , they first eliminated cold cereal once a week , then gradually converted to hot fresh-ground cereal every day .

They serve cracked wheat , oats or cornmeal . Occasionally , the children find steamed , whole-wheat grains for cereal which they call `` buckshot '' . At the beginning of the school year , the new students don't eat the cereal right away , but within a short time they are eating it voraciously .

When they leave for vacations they miss the hot cereal . The school has received letters from parents asking , `` What happened to Johnny ? ? He never used to like any hot cereal , now that's the only kind he wants . Where can we get this cereal he likes so much '' ? ?

Body-building foods Salads are served at least once a day . Vegetables are served liberally . Most come from the root cellar or from the freezer . Home-made sauerkraut is served once a week . Sprouted grains and seeds are used in salads and dishes such as chop suey . Sometimes sprouted wheat is added to bread and causes the children to remark , `` Lillian , did you put nuts in the bread today '' ? ?

Milk appears twice a day . The school raises enough poultry , pigs , and beef cattle for most of their needs . Lots of cheese made from June grass milk is served . Hens are kept on the range and roosters are kept with them for their fertility .

Organ meats such as beef and chicken liver , tongue and heart are planned once a week . Also , salt water fish is on the table once a week .

For deserts , puddings and pies are each served once a week . Most other desserts are fruit in some form , fresh fruits once daily at least , sometimes at snack time . Dried fruits are purchased from sources where they are neither sulphured nor sprayed . Apples come from a farm in Vermont where they are not sprayed . Oranges and grapefruit are shipped from Florida weekly from an organic farm .

Finding sources for these high quality foods is a problem . Sometimes the solution comes in unexpected ways . Following a talk by Mr. Clark at the New York State Natural Food Associates Convention , a man from the audience offered to ship his unsprayed apples to the school from Vermont .

Wheat-germ , brewer's yeast and ground kelp are used in bread and in dishes such as spaghetti sauce , meat loaves . Miss Colman hopes to find suitable shakers so that kelp can be available at the tables . Raw wheat-germ is available on the breakfast table for the children to help themselves .

Very few fried foods are used and the use of salt and pepper is discouraged . Drinking with meals is also discouraged ; ; pitchers of water merely appear on the tables .

Nothing is peeled . The source is known so there is no necessity to remove insecticide residues . The cooking conserves a maximum of the vitamin C content of vegetables by methods which use very little water and cook in the shortest time possible .

Wholesome snacks , no candy Since Mr. Clark believes firmly that the chewing of hard foods helps develop healthy gums and teeth , raw vegetables and raw whole-wheat grains are handed out with fresh fruit and whole-wheat cookies at snack time in the afternoons . To solve the problem of the wheat grains spilling on the floor and getting underfoot , a ball of maple syrup boiled to candy consistency was invented to hold the grains .

On their frequent hikes into the nearby mountains , the children carry whole grains to munch along the trail . They learn to like these so well that it isn't surprising to hear that one boy tried the oats he was feeding his horse at chore time . They tasted good to him , so he brought some to breakfast to eat in his cereal bowl with milk and honey .

Maple syrup is made by the children in the woods on the school grounds . This and raw sugar replace ordinary refined sugar on the tables and very little sugar is used in cooking . Candy is not allowed . Parents are asked in the bulletin to send packages of treats consisting of fruit and nuts , but no candy .

Nourishing meals Mr. Clark believes in a good full breakfast of fruit , hot cereal , milk , honey , whole-wheat toast with real butter and eggs . The heavy meal comes in the middle of the day . Soup is often the important dish at supper . Homemade of meat , bones and vegetables , it is rich in dissolved minerals and vitamins .

The school finds that the children are satisfied with smaller amounts of food since all of it is high in quality . The cost to feed one person is just under one dollar a day .

Outdoor exercises Even before he saw the necessity of growing better food and planning good nutrition , Mr. Clark felt the school had a good health program . Rugged outdoor exercise for an hour and a half every day in all kinds of weather was the rule . A vigorous program existed in skiing , skating sports and overnight hiking .

Healthier children Since the change to better nutrition , he feels he can report on improvements in health , though he considers the following statements observations and not scientific proof .

Visitors to the school ask what shampoo they use on the children's hair to bring out the sheen . The ruddy complexion of the faces also brings comment .