Beanstock

Take advantage of a new education series that celebrates Nebraska’s locally grown proteins

As a part of the Nebraska Department of Education’s Farm to School program, Beanstock celebrates beans and educates students about plant-based proteins and specialty crops with engaging, informative and inspiring lessons and activities for middle and high school students.

 

What is Beanstock?

Among all the things to love about beans — they’re delicious, affordable and packed with protein — they’re also really important to our state’s economy. Nebraska is one of the top producers of beans in the entire country.

Educators and out-of-school-time staff across the state will soon be able to access free, flexible online lessons and activities about local plant-based proteins, especially beans, and specialty crops with presentations, quizzes and activities that tap into their interesting history, flavors and impact. Beyond the classroom, students will have opportunities to enjoy beans at lunch through school-focused recipes and to compete in a state-wide recipe competition.

Upcoming Beanstock Workshops

 

Join the Nebraska Department of Education and UNL Extension team for our half-day workshops to celebrate BEANS and learn about Nebraska Farm to School efforts!

You’ll receive 15+ child nutrition-credited bean recipes that are youth friendly, 30+ Family Consumer Science (FCS) aligned lessons, nutrition education resources for the cafeteria and classrooms, and participate in fun bean-based activities!

Two Beanstock workshops are being held to celebrate the beauty and benefits of BEANS at the Raising Nebraska building on the State Fair Grounds in Grand Island, NE. Register by March 5th!

  • March 20th from 2:30 to 6:00 PM CT: Child Nutrition/Food Service focused workshop
  • March 21st from 11:00 AM to 2:30 PM CT: Educator/Classroom focused workshop on FCS aligned lessons, Foods Lab, and Food Styling/Food Photography

Continuing education hours are being provided for child nutrition professionals and Registered Dietitians (3.5 Professional Standards Credits for child nutrition professionals & 3.5 CPEUs for registered dietitians).

A stipend of up to $250 is available to organizations/schools or individuals to cover travel and substitute teacher costs for attending the event. Questions? Contact Jessie at jessie.coffey@nebraska.gov

REGISTER (by March 5th) at: https://forms.gle/HY13YQZ1HgE3kNFx7

Innovate the Plate: Beanstock Culinary Experience on April 8

FCCLA Student Leadership Conference

This contest allows individual FCCLA members or teams of FCCLA members (students in grades 6-12) to demonstrate knowledge of food product development by creating an original recipe using dried beans and testing the product through focus groups. Participants will demonstrate their nutrition and food preparation knowledge as they develop an original bean-containing food product.

Participants must prepare a display and prepare their dish in person at the state leadership conference on April 8, 2025. The prepared dish will be used for display purposes only. The Nebraska Department of Education will provide the equipment necessary to prepare and cook the students’ individual recipes. Students will submit recipes by March 5th so supplies can be purchased for the event demonstration This will include but is not limited to a large capacity air fryer, electric skillets, blenders, and mixer may be made available after recipe submission. Students will be interviewed about the process used to test and prepare their product.

Participating schools will receive a stipend of $150 to cover recipe development, storyboard supplies, and/or travel to Lincoln. Only 20 applications will be accepted.

Apply (by March 5th) at: https://bit.ly/4afGTuq

Access free plant-based protein lessons

Wayne State education students have written various plant-based protein lessons, facilitated by their instructor, Carol Erwin, for educators across the state to freely use for grades 6-12. Each lesson fulfills Nebraska Department of Education curriculum standards.

All lessons will be fully available online beginning Spring 2025.

  1. From planting to plating: Nebraska’s bean agriculture story
    • Written by Avery Olnes and Skylar Long
  2. Disguising beans with baking: Cooking with plant proteins
    • Written by Alyssa Penn
  3. Cultivating Nebraska: Unveiling the power of dry beans
    • Written by Blair Korth
  4. From farm to fork: Exploring Nebraska’s dry bean legacy
    • Written by Britney Kreikemeier
  5. Canned versus dried: What to use to make a better snack
    • Written by Katie Meister
  6. Nebraska Bean Profile
    • Written by Erin Reynoldson
  7. Let’s soy into the world of culinary: Introducing & cooking with soybeans
    • Written by Kaydee Diefenbaugh

To learn more about implementing Beanstock, contact: Jessie Coffey at jessie.coffey@nebraska.gov

Updated February 14, 2025 12:54pm