Growing Farm to School with the Monadnock Food Co-op

Just in time for its ninth birthday, we celebrate our partner and Farm to School sponsor, the Monadnock Food Co-op (MFC). 

It’s hard to imagine that the Keene community didn’t have a co-op less than ten years ago. MFC has become an integral part of downtown Keene, serving as an accessible downtown community marketplace featuring local, nutritious, and sustainable foods. The co-op provides a valuable resource for the community and local farmers to connect and enhance our local food economy. 

But beyond being a grocery store, the Co-op supports food systems organizations throughout the community. Each month the Co-op holds a monthly Round It Up donation drive “to raise funds for initiatives that improve the health of our community and help create a vibrant, sustainable local food system.” At the register, community members can “round up” their change—last year, shoppers contributed more than $65,000 to 11 nonprofit organizations and initiatives.

Food Connects has been lucky enough to be one of the Round It Up donation drive recipients. Last year, the Monadnock Food Co-op shoppers donated over $6,000 to our Back to School with Food Connects campaign to raise funds for our Farm to School program. And we’re excited to announce that we will be the August recipient of the Round Up this year. Every dollar we raise goes directly towards our Farm to School programming. We continue to build our partnership with the Modanock Farm to School Network through professional development support and mini-grant funding. This April, you will see us at the Monadnock Earth Day Festival, creating sprouting kits for kiddos to bring home and grow with their families.

We are fortunate to have a strong partnership with the Co-op beyond our Roundup—we deliver local food to the store, partner with them on the Kitchen 2.0 series (a virtual cooking class for kids), participate in many of their events, and more. The Co-op is one of our top customers and exemplifies what it means to be dedicated to improving the local food economy.

Like many other organizations, we are grateful for the support that the Co-op provides our community. Aside from their regular donation requests and their Round It Up initiative, they also serve farms through the Monadnock Food Co-op Farm Fund. This program’s mission is to “support local farmers in increasing sustainable food production and wholesale sales to contribute to a thriving local farm economy.” Many farmers who received these grants work with our Food Hub. Since starting the program in 2017, the Farm Fund has raised over $87,000 for sixteen local farms.

Welcoming our New Afghan Neighbors with Culturally Relevant Foods

By Farm to School Coach, Sheila Humphreys

My grandmother taught me that a thoughtful way to welcome new neighbors into the community is to bake them a pie and deliver it to their front door with a warm smile. Here in Brattleboro, our schools and community are in the process of welcoming approximately 100 new neighbors from Afghanistan. That’s a lot of pies!

In Windham Southeast Supervisory Union (WSESU) schools, Food Service Director Ali West and her staff welcomed Afghan students through her Where in the World are We Eating program. These special meals often take more work for the food service team, so our Marketing & Outreach Manager, Laura, joined the team to help peel potatoes and prepare the meal for the following day.

On a windy, cold Thursday in February, several Food Connects staff joined Ali and Brattleboro Union High School (BUHS) students for lunch to enjoy these delicious new flavors together. On the menu that day for the “Welcome Home Afghan Allies” meal was Borani Banjan (fried eggplant with tomatoes, mint, and garlic yogurt), Bolani (Flatbread stuffed with potato, onion, and peppers), Beef Kafta Kebab, and Lavash. The mix of flavors and spices was outstanding! Here’s what a couple of the students had to say about the meal:

“I like it. I like the naan and the meat has good flavor and seasoning. And the yogurt is good in flavor and texture.”

— Cyrus Smith, 10th grade

“Oftentimes the cultural food is a lot better than the other food.”

— Nash Miller, 10th grade

WSESD’s Nutrition program is not the only way the Brattleboro community is welcoming our new neighbors with nourishing food. The Brattleboro Multicultural Community Center-Ethiopian Community Development Council (MCC) is leading the effort to welcome our Afghan neighbors in many ways, including multiple opportunities each week for community members to provide a fresh main dish for lunch daily through a Meal Train site. Volunteers are encouraged to use a collection of Afghan recipes linked on the site, and feedback from our neighbors so far has been that our locally made versions of their traditional recipes are “somewhat bland.” Therefore cooks are encouraged to “be generous with spices, herbs, salt, and oil in the recipes.” Our neighbors say, “We especially want spicy food when we feel sad.” My coworker Beth and I made a meal a few weeks ago, and my kitchen smelled deliciously spicy afterward, those spices perhaps offering a tiny bit of healing to our new neighbors who have been through so much.

In addition, school garden coordinators at WSESD schools, in collaboration with Food Connects and Wild Carrot Farm, are planning to grow two culturally relevant crops in school gardens this season, gandana and nigella, and Kathy Cassin, the Garden Coordinator at Academy School, is featuring some Afghan dishes in her cooking projects with students. The Brattleboro Community and Food Connects family are so happy to play a small part in helping our new neighbors feel welcome, and we look forward to continuing to support and learn from them as they integrate into our area.

The Brattleboro Food Co-op: An Outstanding Community Partnership

When Food Connects reflects on some of our partnerships throughout the community, one business stands out as one of our top supporters—the Brattleboro Food Co-op (BFC).

A monolith in Brattleboro, BFC has served the community since 1975 by providing high-quality locally sourced, organic, and nutritious foods. Food Connects is fortunate to have BFC as one of our top wholesale customers—purchasing our source-identified New England foods to share with the greater community. And with over 8,000 active members, that means more local food is getting into homes across the county.

Not only is the Co-op a major partner to our Food Hub, but they are also a huge supporter of our Farm to School (FTS) program. Last August, they chose our FTS program as one of their Round Up For Change recipients. Because of the generosity of the Brattleboro Food Co-op and its patrons, Food Connects raised over $7,000! These funds went directly to our programming for the 2021-2022 school year, including coaching for Brattleboro schools and professional development for teachers and garden coordinators.

However, the Brattleboro Food Co-op’s generosity doesn’t end with Food Connects. Between December 2020 and December 2021, the Co-op raised over $84,500 through their Round Up program that they distributed to 13 different non-profits. This year, each month is shared between two different organizations to share the wealth among different causes and organizations. This month’s recipients are Brattleboro Time Trade and our partners at Edible Brattleboro. So, next time you are shopping at the Brattleboro Food Co-op, ask to Round Up your change at the register!

Scott’s Clean Sweep Sponsors Farm to School in the Deerfield Valley

Food Connects is fortunate to have corporate sponsors throughout the region. And one area we are looking to expand our Farm to School (FTS) work in the future, the Deerfield Valley of Vermont, has a Farm to School champion right in their backyard.

Scott’s Clean Sweep is a full-service Vermont Chimney Sweep company based in West Dover, VT. Servicing the Deerfield Valley since 1997, owner Sarah Shippee has gotten to know her community deeply. Her steadfast commitment to improving life in the Deerfield Valley is apparent, and we are excited to step into a new chapter of philanthropy with her. 

Sarah shared with us a few thoughts on the importance of Farm to School and giving back to her community.

Why is giving back to your community important to you?

Sarah Shippee (SS): As local business owners, my husband, Roscoe, and I believe strongly that we have a responsibility to give back to the community, without whom our business would not exist. It makes us very grateful to have the opportunity to say “thank you.”

What first interested you in the FTS movement?

SS: My interest was sparked by the opportunity to support Jr. Iron Chef in the Deerfield Valley. I know firsthand what an impact that program has had on our middle- and high-school students—my son participated for several years. I saw it broaden his 'food horizons' and those of many of his classmates, as well as teach teamwork and planning.

Photo from 2020 Twin Valley Jr. Iron Chef.

Why did you decide to support the FTS program at Food Connects?

SS: Food Connects is important, I think, because our children need to have the chance to learn about food and explore things they might not see at home. We are moving away from the time when everyone had a garden out back, and children could see where their food came from. Food Connects helps re-establish that relationship, and I believe that that is a big part of making good choices about what we put in our bodies.

I hope to be able to support Food Connects with this and other programs in the years to come.

Who Feeds Our Kids: Lindsey Mills

Welcome to Food Connects’ series highlighting the amazing essential workers in our community who work hard every day to keep our children fed. Read on to learn more!

Lindsey Mills

“I’m really happy that they (students) have a super safe place to be and go like Guilford. Life can be scary and unpredictable, but I think this is a really safe, supportive place for them to be.”

— Lindsey Miller

We are so pleased to introduce Lindsey Mills! Lindsey started as the Site Lead/Head Cook at Guilford Central School about three months ago and is already showing massive dedication to making sure that Guilford students really enjoy the food they are eating. She has 13 years of experience in food service, but this is her first job in a school kitchen. We were lucky enough to be able to chat with Lindsey at the end of her work week to get to know her a little better, and here are some highlights.

Sadie Hunter (SH): How long have you been working in school nutrition?

Lindsey Miller (LM) : I’m actually brand new this year! I worked in food service for 13 years before this. It’s been really rewarding—more so than my other jobs. I love hearing kids come over and say they loved something new that they maybe had not tried yet. It’s a bit of a tougher crowd (than the restaurants), though.

 SH: What was your biggest challenge when responding to COVID-19?

LM: I guess I’m just really lucky because I’m by myself back here and I’m not really exposed to anyone else as much anymore in the kitchen. At my last job, being in a public setting was terrifying, but now I feel a lot safer working at a school. Everyone is super precautious, and I’m super grateful for that. I wish I had worked at the school before COVID so I could see how they served everything then - now everything is individually wrapped, etc. When I was in school you would go up to the lunch person and get it from the line, and it's a lot more complicated now. 

SH: Do you have children at home? If so, how did you manage child care or balance remote school with your work?

LM: No kids, but a new nephew who is less than a year and is the light of my life! I moved up (to Vermont) to be closer to my sister and nephew. It’s crazy how much things change when your sister and brother-in-law have a kid—my life really shifted because of this little boy. 

SH: What do you think is one of the most important aspects of having children back in the schools this year? 

LM: I’m really happy that they (students) have a super safe place to be and go like Guilford. Life can be scary and unpredictable, but I think this is a really safe, supportive place for them to be. Even if kids aren’t coming from the best homes, they are safe here, cared about, and loved. 

SH: What advice would you give to someone who is interested in this career?

LM: Have an open mind and be ready to be on top of food safety! Be adaptable and always make your food with love. 

SH: What has your team done well that’s led to the success of the program?

LM: I’m by myself in the kitchen, and I often feel like I’m a one-person team here, but if I need help, my supervisor, Ali West, is as accommodating as possible. When the equipment isn’t working, we always find a way to get the food made. Everyone has been super helpful; no one has ever said no to helping when I ask—both people at Guilford and people at Fresh Picks Cafe. Everyone is willing to jump in and help if I need it. 

Update: Deb Johnson, who's been with Fresh Picks for three years, has been stepping in three hours a day before going to her own school (Green Street) in order to help out in the Guilford kitchen.

SH: What is your favorite memory working in school nutrition?

LM: I’ve only worked here for three months, but it’s got to be all the positive feedback I get from the kids. There is a girl who is gluten-free, and one day she didn’t like her breakfast, so the next day, I worked extra hard to redeem myself. She loved it and came dancing into the kitchen to tell me! 

SH: How can the community support you and other school nutrition professionals?

LM: I guess really just by reaching out if their kid has special dietary needs. It’s really about lots of communication from parents! It would be super helpful if I had more feedback from parents about what kids like and don’t like and making sure that I have all the information that I’m supposed to have. I honestly would not mind taking 30 seconds to ask the kids what they want to eat in order to have them better understand what they are eating and not want to send it back. 

SH: What brings you joy? What are some things that you do outside of work that bring you joy?

LM: My nephew and my sister bring me joy. I really love animals too, and I love to cook even when I’m not at work. I love the beach—I didn’t make it last year, but when I do, it brings me a lot of happiness. 

SH: What is one thing you are grateful for?

LM: I’m grateful for every day and every new opportunity that I am given. 

A Thriving NewBrook Farm to School Program

This article comes to us from Amy Duffy—the new Farm to School Coordinator at NewBrook Elementary School. 

“You are our sunshine!” This supportive message is displayed front and center on the walkway as students enter the new school year at NewBrook School. It set the tone for a year of learning, making connections, and sharing experiences with classmates and staff. As the new Farm to School Coordinator, it is true. The students are a ray of light. 

The Farm to School Program is an immersive outdoor learning experience focusing on gardening, healthy cooking, and nutrition education. Brought to NewBrook through a partnership with Food Connects—an organization that supports educators, food service directors, and farmers in cultivating healthy farm and food connections in classrooms, cafeterias, and communities across Southern Vermont. It is nothing short of amazing. 

The first three months have been exciting and rewarding. Sharing a passion for gardening and nutrition with children has always been a dream. The teachers and staff have been welcoming and willing to collaborate on bringing the outdoor classroom to life for students. Thus far this year, students worked to clean up the garden beds, spread compost, plant garlic, harvest mint and lemon balm for tea as well as save seeds to plant this Spring. Amaranth was explored as a nutritious grain that created a traditional Mexican sweet treat. 

NewBrook teachers and Principal Scotty Tabachnick value outdoor learning. 

First-grade teacher Ashley Moorhouse has created “Woods Wednesday,” where students take learning to the school trails. Fifth-grade teacher Joyce VanPamelen is an experienced Vermiculturist bringing worm composting into the classroom. Students regularly feed worms compost that will create soil for the gardens. Third-grade teacher Heather Sperling and staff built an outdoor clay oven where students learn wood-fired cooking methods and traditions. So far, the oven has been used for delicious wood-fired pizza with homemade dough. Fourth-grade teacher Jason Gragen is an avid fisherman and woods enthusiast who brings his knowledge of local fish and wildlife into the classroom to enhance the science experience. 

Future plans include an introduction to hydroponics, microgreen cultivation, Harvest of the Month taste testing, seedling starts for the Spring garden, pollinator exploration, and a Spring Celebration. Stay tuned for more community events. 

By Amy Duffy 

NewBrook Farm to School Coordinator

Advocates supportive of Legislation that would increase the amount of Local Food in Schools Speak Out at Stonewall Farm Event

PRESS RELEASE
1/12/21

For immediate release
Contact:
Roe-Ann Tasoulas
Director
coordinator@mfccoalition.org
(c) (603) 852-3198

Monadnock Farm & Community Coalition

Join farmers, educators, and bill sponsors as they come together to advocate on behalf of legislation that would increase local food in schools on Friday, January 21, 2021, from 12:00 to 1:00 PM at Stonewall Farm in Keene. House Bill 1657, or “Local Food for Local Schools Reimbursement Bill” aims to increase the amount of New Hampshire-grown food that’s served in public schools. 

This bipartisan effort sets a statewide target that 10 percent of the food served in schools will be grown in the state. 

According to Rep. Alexis Simpson, an Exeter Democrat, and bill co-sponsor, “Under the proposal, schools that purchase local food would be eligible for reimbursement from federal nutrition funding. We want to increase the number of schools that can spend money on local food, as well as the total amount of money spent in the New Hampshire agricultural economy."

The reimbursement program will incentivize NH school districts and food service directors to purchase locally grown and produced food for breakfast and lunch services in cafeterias, boosting youth health and wellness and agricultural viability. 

“The Bill will annually channel $1.8 million in federal and state funds directly into our farm and food economy, supporting local farmers and producers which, in turn, will support our local economies,” adds Roe-Ann Tasoulas, director of the Monadnock Farm and Community Coalition. “And our school children will enjoy the benefit of eating even more healthy, locally produced food at cafeteria meals – it’s a major win-win for everyone."

In addition to federal funding, the program would also require some state investment in a software program the Department of Education would use to administer the program.

Fresh milk and cookies will be served at the event. 

To email your legislators in support of House Bill 1657, go to https://nhhungersolutions.org/advocacy

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The Monadnock Farm and Community Coalition is a coalition of 140+ member organizations and individual members who come together regularly to build a robust, sustainable, and equitable local food system in the Monadnock Region of Southwestern NH.

New Hampshire Farm to School Network is made up of interested Farm to School players from all regions, and across sectors including educators, food service, and procurement. The network will strengthen the ability of Farm to School programs around NH to collaborate on key issues like funding, finding resources and tools, sharing contacts, and brainstorming.

Meet Our New Farm to School Program Manager—Sadie Hunter

Food Connects is excited to introduce Sadie Hunter as the newest member of the Farm to School (FTS) team. Sadie joins the team as the new Farm to School Program Manager. Sadie brings with her valuable experience in curriculum development, grant management, and fresh energy.

Sadie took time to answer some questions so you can get to know her better!

What sparked your interest in Food Connects and why are you excited to be here?

I am super passionate about farm-based education and Farm to School work, so when I saw that Food Connects was hiring I was really excited. I am so grateful to join the thriving Farm to School community here in Vermont and to be a part of Food Connects in general because what this organization is doing is so well aligned with my own passions and goals. In my experience, learning about food systems is very intuitive for children, and I think that this kind of learning really empowers kids to continue asking questions and learning about the world around them.  

Why is the local food movement important to you?

It is becoming more and more important for us to get serious about consuming locally grown, ideally in season, foods as we continue to see the impacts of climate change. It is not only better for the environment for us to eat local, but it also creates stronger local economies and allows people to be more invested in the places in which they live. Additionally, it is so important to acknowledge the fact that often there are many people and communities that are left out of this narrative. I believe that making local food movements more financially, physically, and culturally accessible for everyone is a crucial step in addressing inequity in our food system, and in our country overall. 

What do you see for the future of Food Connects and what you will do here? What are your hopes/dreams for this position?

I would love to see our Farm to School program continue to expand—specifically I see opportunities for us to provide support in Bennington and in the Monadnock Region of New Hampshire. The more kids who get the opportunity to play in the dirt (and learn about/grow food in the process) at school the better! I am also passionate about supporting BIPOC farmers and educators in this field and I am really looking forward to seeing what new ways we can continue to incorporate considerations of equity and food justice into our daily work.

How will your previous Farm to School and education experience impact your work at Food Connects?

I think that my work experience lends itself really well to the work I will be doing here at Food Connects. I have spent time as an educator in both afterschool and more traditional classroom settings, which gives me a good understanding of the struggles that teachers and youth-serving organizations face—and also a good understanding of the massive joy that is working with children. In some of these roles, I created STEM curriculum that was centered around garden-based learning and incorporated different levels of discussion around food justice and nutrition. I have also worked on vegetable farms and in food and beverage services which I find gives me a unique perspective when looking at how we can strengthen community relationships and support many different stakeholders in our communities.

How do you spend your time outside of work?

I love to hike, garden and play board games! I am also really interested in learning more about herbs as medicine and enjoy making herbal tinctures in my free time.

What is your favorite or least favorite food?

I love anything stir-fry-related—it’s so versatile!

If you could pick up a new skill in an instant what would it be?

I think I would choose to become instantly fluent in Spanish - I took many years of Spanish classes, but I have always struggled to keep my proficiency.

What’s your favorite place of all the places you’ve traveled?

That’s really tricky, but I would say Antigua, Guatemala! I was surrounded by super great people—and of course volcanoes, which was amazing for a geology nerd like me. I also loved the lakes, mountains, and architecture—beautiful colors everywhere you look. 

Meet Our New Farm to School Coach—Jenny Kessler

Food Connects is excited to introduce Jenny Kessler as the newest member of the Farm to School (FTS) team. Jenny joins the team as the newest Farm to School Coach. Jenny previously worked as an educator in NYC for 13 years, where she integrated Farm to School throughout her curriculum.

Jenny took some time to answer some of our questions, so you could get to know her better!

What sparked your interest in Food Connects and why are you excited to be here?

Working as an educator in NYC for 13 years, I integrated FTS projects and curriculum wherever possible. I noticed right away that my high school students were always asking about my experiences working on farms, being a vegetarian, and raising chickens in the city. These questions deserved more time than a quick chat in the hallway. Kids are curious about the real world, and it doesn’t get any more real than the food we put into our bodies every day. FTS can allow students the time and space to dive deeper into the complex questions of where food comes from, why we eat the things we do, and who benefits from these choices. But equally important, it allows students time to work with their hands, be outside, work with real tools, be exposed to new foods, and have a voice in what they grow and feed themselves. I believe these to be essential learning experiences that sometimes get overlooked in the traditional American classroom. 

FTS is at the center of all the issues I’m most passionate about—sustainability, education, and social justice issues. I feel incredibly fortunate to have a job where I can integrate all of these topics into my daily work. 

Why is the local food movement important to you?

There are so many reasons to get behind local food—supporting farmers, making fresher and healthier food available to everyone, putting more power in the hands of individuals rather than corporations, sustainability, and energy savings, and because I love seeing and visiting small farms. 

Working with small farmers in Belize, I learned how important small farms were to cultural and ecological preservation. And saw how finding a market for local products enabled Mayan families to thrive in their communities and on their land.  In each of the places I’ve lived (and there have been many!) it was abundantly clear how important local food is. It connects people to their land, their culture, and their communities, and it’s under threat everywhere. Local farmers are the heart of a thriving community. 

What do you see for the future of Food Connects and what you will do here? What are your hopes/dreams for this position?

My hope is to support school staff, food service directors (FSDs), and administrators in doing the work they’ve begun, to celebrate that work, and to make it easier for them to do more. I also hope to expand the reach of FTS to reach more students and more communities, including the West River Valley where I live. 

I’d love to continue to build on the sharing and networking that Food Connects has already started—making it easier for our Garden Coordinators, administrators, and FSDs to connect with and learn from each other. As a teacher, learning from my colleagues and visiting other schools was the most valuable experience in my own professional development. 

How will your previous Farm to School and education experience impact your work at Food Connects?

In my previous teaching career, I was able to see the direct impact of FTS activities. I’ve had high school students who had never tasted a raspberry, 4th grade students who were amazed the first time they tasted real maple syrup, and watched many of my students who were least engaged in the classroom become leaders and role models during FTS activities.

But, I’m also very familiar with how incredibly difficult it can be to integrate anything new or “extra” into the teaching day. Teachers, administrators, and Food Service Professionals need support and encouragement, and time! I’m hoping that I’ll be able to figure out creative ways for them to practice FTS that make their lives feel easier, rather than more difficult.  

How do you spend your time outside of work?

Exploring Vermont, gardening and cooking with my son, battling woodchucks and slugs, watching our hilarious flock of chickens, local hikes and walks, fixing up our very very old house, antiquing, and of course, taking trips back to NY to eat all the amazingly delicious food you can find from every corner of the world. Oh, and sitting on the floor in front of our woodstoves all winter—a woodstove is such a luxury to a Brooklynite. 

What is your favorite or least favorite food?

Could never have a favorite.  Ice cream, cheese, fresh-baked bread, salads…

What are three things still left on your bucket list?

I have a Vermont bucket list which includes: buying and using cross country skis, hiking at least some of the Long Trail, visiting the Northeast Kingdom, and camping on/biking around the Champlain Islands.  

Moving to the country was something on my bucket list for years, and I can finally check that off! 

Farm to School Spotlight: Julianne Eagan

Julianne got her shovel in the dirt last May, helping to plant a new orchard at Dummerston School with trees donated by Scott Farm.

“Watching children prepare beds, plant seeds, and nurture young plants with their teachers was a highlight of our last academic year together and critically important during a year of unprecedented challenge,” states Julianne Eagan, a first-time principal and new administrator at Dummerston School during the 2019-2020 school year. 

We're celebrating Julianne Eagan as our Farm to School (FTS) Champion this month! We applaud her efforts, which have resulted in getting a new Farm to School program launched on a solid foundation at the school and keeping the momentum going despite the challenges of the past two school years. Julianne finds this work energizing, stating, "I have been so inspired by the Dummerston School community's passion and commitment to expanding our food production at Dummerston School, integrating the garden into our school curriculum, establishing partnerships with local farms, and realizing the potential of our beautiful and sunny rural campus.”

Julianne chatting with colleagues about Farm to School success stories at a recent Food Connects event.

Julianne serves as an active member of the Farm to School committee, participating in monthly committee meetings and prioritizing this important work at the school. Some of the new Farm to School initiatives at Dummerston School that have benefitted from Julianne’s leadership include: 

• Launching a share table at school (pre-pandemic), which they hope will continue when school meals return to something more normal

• Starting a school breakfast program

• Hosting a workshop for all staff on the topic of trauma and nutrition (led by Sheila Humphreys and Ali West)

• Moving the school garden to a sunnier, more centrally located space adjacent to the playground so that students can have the option of gardening during recess

• Planting a small apple orchard on campus last spring

• Finding creative ways to increase funding and capacity for Farm to School related activities

• Securing funding to hire a part-time garden coordinator for the school

Julianne says, “I look forward to continuing to work with Food Connects to foster this growth and learning for years to come,” and we look forward to continuing our partnership with Julianne and Dummerston School. Dummerston School and WSESD are very lucky to have you as a leader. Bravo, Julianne!

Dummerston School’s garden is thriving this year!