Tomato Movie
An Extension of Farm to School
“If you involve a child in the process of creating a meal, they are more apt to not only try it but also like it.” Watch students learn about tomatoes through classwork, gardening, cooking, and tasting!
As a self proclaimed Chef Farmer, (my grandmother was also a Chef Farmer!) I am in the unique position of being the Executive Chef of our school nutrition program and Founder/Director of the Culinary Farm program, surrounded by two amazing teams. I am fully committed to the huge responsibility school chefs and food service directors have in not only feeding their school communities in the most healthy and sustainable ways possible but also in educating along the way with the lunchroom as an extension of the classroom. As my school lunch menu increasingly offers plant forward offerings, and as supply chains are less trustworthy, I have re-committed to many local farmers and local food purveyors. Can you imagine if every school partnered with a local farm? A definite win-win for all involved, especially our kids! It is important to realize the purchasing power of school nutrition. We are the largest restaurants in the country.As such, schools tend to order higher volumes and farmers and local food companies want to work with us. They are even open to negotiating best prices for schools. When I look for farm partners, I am definitely looking for regenerative farmers who are taking care of the land, the animals, and the produce they grow, using best, most sustainable practices. How do I go about finding these farmers and food purveyors? It’s all about building relationships and getting to know what your budget dollars are going towards and the responsibility that carries. Educators often ask me where to start when it comes to a school garden or growing anything at school. Start with baby steps - maybe with growing things in the classroom. Try easy-to-use products from companies like Back to
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Marin Country Day School Chef Jason Hull
We’re creating healthy habits that will last a lifetime.
The Culinary Farm program is an edible education curriculum for our students at Marin Country Day School. For the past decade, we have enacted our vision of our on- campus gardens, greenhouse, chicken coop and outdoor oven turning into interactive classrooms for students to learn all aspects of growing, tending, harvesting, cooking and eating healthy, sustainable organic foods. This has created more open minded eaters. What children grow in the gardens, they see on the lunch line, which helps them make solid choices to fuel their bodies in healthy ways for them and the planet.
the Roots, a company which supports teacher growing microgreens and mushrooms in the classroom. The “herbs in a can” garden kits are a huge hit with students. All you need is some sun, soil and water. Sprinkle in some seeds and have a “care” calendar handy to ensure healthy plant growth and consistent attention by the students. If there is a larger space on campus and you have support from your school community, create more of an expansive garden. Make sure what you do is somehow woven into the curriculum or part of the school day schedule. It is
We have known for many years that if you involve a child in the process of creating a meal, they are more apt to not only try it but also like it. Through the ongoing school garden contributions to our lunch program, students learn a sense of pride, curiosity and dignity; an appreciation for seasonal expectations and biodiversity; the skills to work with nature and natural systems; food justice and security for all; and how the ritual of eating together at the table connects friends, families, communities and cultures.
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