Green Valley Enterprises’ Summer Life Academy Finds a Recipe for Success with Wisconsin 4-H

A Life Academy participant cuts mushrooms while receiving guidance during a Culinary Café class at Mission Works Studio. Participants practiced food preparation skills, including chopping and safely handling ingredients.

SUBMITTED PHOTOS

A Life Academy participant smiles while preparing a personal pizza during a Culinary Café class at Mission Works Studio. The hands-on classes gave participants opportunities to practice following recipes, measuring ingredients and preparing meals.

A Life Academy participant prepares mushrooms during a Culinary Café class at Mission Works Studio.

Two Life Academy participants smile together after preparing food during a Culinary Café class at Mission Works Studio.

Posted Tuesday, September 1, 2026 12:00 pm

Hands-on cooking and nutrition classes helped Summer Life Academy participants build practical skills, confidence and independence in the kitchen.

Throughout July, Summer Life Academy participants took part in four hands-on food and nutrition classes led by the Wisconsin 4-H. The food and nutrition classes were held in the newly renovated community kitchen at Mission Works Studio, where participants developed practical culinary skills. Alexis McGuire, a Wisconsin 4-H AmeriCorps Member serving in Dodge County, led the lessons.

“Teaching these programs was incredibly rewarding for me,” she said. “On the first day, some participants were saying things such as, ‘I don’t think I can do this’ or ‘I’m probably going to be really bad at this.’ By the final day, many of those same participants were confidently coring and dicing apples with a knife on their own and no longer needed my assistance.”

The partnership was made possible through an AmeriCorps grant from Serve Wisconsin to Wisconsin 4-H. The grant allows AmeriCorps members to instruct youth-focused lessons on food, nutrition, physical activity and mindfulness. During the Summer Life Academy, participants practiced using dry and liquid measuring cups and measuring spoons, safely using knives to prepare fruits and vegetables and proper handwashing to help prevent the spread of germs and foodborne illness. Lessons also covered the importance of washing fruits and vegetables before eating them and basic nutrition concepts, including the benefits of making healthy food choices.

Recent updates to the Mission Works Studio kitchen, thanks in part to the Beaver Dam Area Foundation, Tom & Judy Heffron Family Fund and the Green Valley Legacy Fund, made the lessons more accessible. Lowered countertops, adaptive appliances, accessible storage, widened entryways and adjustable workstations allowed participants of all abilities to participate safely and independently.

The kitchen was designed for programs like these, creating opportunities for community members to mentor and connect with individuals with diverse abilities while supporting independence through service.

Participants came away from the classes with different favorite experiences. Some, like Luke and Bo, especially enjoyed measuring ingredients, while Claudia and Eliana practiced preparing and cutting fruit. Levi enjoyed learning to read recipes and trying new foods, and Eliana highlighted another important part of the experience: getting to work alongside her friends.

For information about hosting a community outreach event at Mission Works Studio, contact Angela Van Heesch at avanheesch@oppinc.com.