Michigan State University Extension 4-H Youth Development’s practice of teaching kids through experiential learning proved to be successful once again when 19 Barry County 4-H’ers took the lessons they’d “learned by doing” and put them all together Sept. 12 for a local “flavor fest.” The youth planned, prepared and served a four-course meal at the Seasonal Grille in Hastings with the help of Justin Straube, the restaurant’s owner and chef. The 4-H members, ranging from elementary through high school age, used food from gardens they had planted and cared for themselves. To prepare for the feast, the kids also learned about proper restaurant etiquette. The project combined three 4‑H areas: the F3 (Fundamentals of Food and Fitness) ENERGY! Club, the 4-H Entrepreneurship program and the cooking competition at the local fair. This is another outstanding example of how we can reach kids in a non-formal setting, building skills to use now and in future careers. Read all about the event here.