October 2007 |
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Welcome to the debut National Farm to School E-newsletter! As the movement builds to bring local fresh ingredients to schools across the country, this newsletter will highlight pivotal policies, news, publications, and events with a featured region and profile each month. Please contact us if you have any questions, comments, or suggestions. |
Has anyone conducted research on how children's experiences on farms and/or cooking in the classroom has impacted their academic success? Discuss this and more on our forums. PolicyThe Food and Farm Bill: What’s in it for Farm to School? by Steph Larsen PublicationsGROWING LOCAL: Expanding the Western North Carolina Food and Farm Economy by Laura D. Kirby, Charlie Jackson, and Allison Perrett Upcoming EventCommunity Food Security Coalition Membership Meeting Helpful Links |
Spotlight StoryForging New Routes from Farm to SchoolWith an estimated 1,117 farm to school programs active in 34 states, and lots more in the planning stages, we are in the midst of a growing movement of community based food systems connecting children to their food’s roots. Allow us to introduce ourselves and better acquaint you with the National Farm to School Program’s latest venture to strengthen the movement. The National Farm to School Network received a three-year, $2.4 million grant from the W.K. Kellogg Foundation to establish a viable and sustainable mechanism to coordinate, promote, and expand the farm to school movement at the state, regional, and national levels. Officially launched in May of 2007, the Network is coordinated by the Center for Food & Justice, a division of the Urban & Environmental Policy Institute at Occidental College and the Community Food Security Coalition. Read More. |
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Featured ProfileA Taste Of Place: a 40-Mile Radius of RelationshipsInterview with Michael Nash by Debra EschmeyerMichael Nash is a farmer in the northeast corner of Iowa who supplies vegetables to local institutions through a community farming cooperative called Grown Locally. As his fields were too wet to work in on a recent October Saturday, he took the time to share his farming experiences and provide sound advice on routes to fresh, local, and safe food. Q. What’s the key to sustainability? We are cultivating more than just food here; this is about community, this is about relationships. Read More. |
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This Month's NewsMaking use of local produceBy Dana Hudson, The Rutland HeraldIn the past few years, Vermont-grown tomatoes, zucchini, and basil have started showing up in the school cafeteria meals of Vermont children. This is no coincidence. This new development required a great deal of coordination between public schools, nonprofit organizations, area farmers and school food service staff. Read more. Farm fresh, but at schoolby Karen Herzog, Milwaukee Journal Sentinel.
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