What’s New at Grafton Elementary-Updates from Grafton FTS Committee 

The Farm to School Committee at Grafton Elementary School worked closely with Food Connects to enhance our garden program last year. With the generous support of the Windham Northeast Supervisory Union and the Windham Foundation, we were able to build six large raised beds for vegetables, and four smaller raised beds for our pollinator garden.

Parents, staff, and students worked hard to assemble the beds and plant starts, seeds, and perennials. Many of the flower and vegetable starts had been grown inside the school. In addition to learning about plant and seed anatomy, and pollination, students learned about what seeds need to grow. Over the summer, the beds were tended by two GES families. Despite some typical gardening challenges such as too much rain, and in our case, one very pesky woodchuck, our gardens flourished! As most gardeners do, we lost some crops, mainly corn and sunflowers.(Mostly to the woodchuck.) But the ones eschewed by the woodchuck were happily harvested this fall and made into a fragrant and colorful harvest soup by the entire student body.

Our soup was full of carrots, potatoes, and squash, leaving us enough squash for our upcoming Thanksgiving feast, and enough potatoes to make latkes for all in December. Our beets will be pickled this week. It has been exciting and fun for the students to have a hand in providing the school food they have started from seed and tended along the way.

We are looking forward to next year! And now we are a little more educated about what can be the most successful, namely woodchuck-resistant, in our gardens. Perhaps we’ll skip the corn and kale, opting for onions and peppers. And we’re planting garlic this week! We are full of hope that next year’s gardens will yield an even better harvest for our 2nd Annual GES Harvest Soup.

- Vanessa Stern

What is Farm to School?

What is farm to school? Why is it important? I’m a Farm to School coach, new to the field, and sometimes it's tempting to explain my job with the short fragment, “I help connect local agriculture with local schools.” But that doesn’t capture the radical, existentially crucial work that is done under the Farm to School umbrella. October is Farm to School month, so it’s a good time to review, “what is this Farm to School movement?”  

To find out the answer, I attended a webinar on careers in the US food system. My ears perked up when I heard a young woman say, “my high school cafeteria was doing Farm to School before that was a national movement.” Did Farm to School influence her decision to work in Indiana’s State Department of Agriculture? Rachel, the young woman, generously told me about her journey from Farm to School student to professional Food Distribution Manager. The main star of the story was Becky Landes, the Food Service Director at Manchester Community Schools in Indiana.  Becky has been buying her beef and vegetables directly from local farmers for 20 years now. A pioneer of the movement, she says she does it for two reasons. 

First, she lives in a rural, agricultural community in northern Indiana. The school is surrounded by farms, tall corn and short soybeans. Kids from these farms go to Becky’s school and eat the entrees she cooks up 180 days of the year. She feeds the kids and she is also helping those families' businesses thrive. “In a rural and farming community, when we support each other it helps us survive as a community,” Becky reflected. Thinking back to covid shut-downs, she could drive down the street to pick up meat and veggies when global supply chains stumbled to a halt. Keeping local farms in business means that these families can continue to serve our communities. Community means you help each other survive and grow. And who wouldn’t want help with that? 

Second, in keeping with a key tenet of the Farm to School movement, Becky sees the cafeteria as a classroom. Here, you’ll find clanging trays and shouts of kids finally letting loose after spending half the day “keeping a lid on it.” Quietly, in the background, the foundations for a lifetime of eating habits are forming, unnoticed by most. Chicken nuggets and pizza are great. But have you tried asparagus? Believe it or not, kids who balked at these “funny looking green beans” are now requesting she serves more asparagus. Exposing our kids to new foods does them a favor by giving them options. Becky offers the option of fruit-infused water. When kids ask what this is, it gives an opening to explain that, “this is a way to flavor water without adding a bunch of sugar to it.” This is new information. They can make different choices in the future with what they learn today. 

Last but not least, “if we can feed kids good food that they will eat, they will be more ready to sit in a classroom and learn.” If the food tastes good (and fresh food tastes really good), then a kid will be more likely to eat it. Anyone who has hurriedly chomped on a few bites of energy bar or cookie, hoping it would get them through the shift they’re running late for, knows that you’ll probably be feeling crabby and hungry soon. I know this from repeated, repeated experiences. (I am, unfortunately, one of those people who tends to run late.) So give the kids good food so they can study well and be less crabby!

One student who benefitted from Becky’s locally sourced lunches is Rachel Brandenburg, now a Food Distribution Manager at the Indiana State Department of Agriculture. Rachel fondly remembers the local-beef burgers and salad bar sparkling with heaped four-season spring mix and veggies. She piled the fresh lettuce, brightly colored peppers, and crisp carrots onto her plate. She recalls that the food was really good, and she didn’t realize other schools’ cafeteria food didn’t stimulate one’s appetite quite as well. 

In addition to enjoying her school cafeteria’s food (a claim that not many students can make), Rachel wrote a paper on Farm to School local purchasing in her senior year. In her environmental science class, students explored the connections between local farmers, food, and climate change. A connection that existed just a few hundred feet from her classroom was Becky Landes, her Food Service Director. Becky didn’t put up posters advertising that her food was local but, says Rachel, “I think that speaks to her genuine commitment to buying local food because she doesn't need it to be this big showy thing. She just needs to support the farms; the food is better and it lasts longer… it's the right thing to do.” 

Even though she works in local food today, at first Rachel didn’t stick around to her local roots. As most young people, she set out on a journey to carve her own identity, independent of her rural, agricultural background. “I thought people saw rural as being backwards” she reflects, “and I didn’t want people to think I was backwards.” So, she moved to the city and studied international economics. She planned to move to Germany. However, in college, Rachel was exposed to professors who encouraged her to see how her hometown community fit into the bigger picture. Using maps and sociology, Rachel investigated how rural communities like her own were impacted by commercial agriculture land use and climate change. 

Once she realized that the cultural story of her community was shaped by food systems, her own narrative shifted and she was in awe of the countless worlds that overlapped around food. These food systems impact her community’s health, mental health, economy, and social networks.  “Since our food system is so large scale, agriculture is like two different industries now,” Rachel observes. Farming is now split into “huge scale beef from Brazil, but on the other hand you have 100 acre farms that are still participating in direct-to-purchaser models with farmers markets or even with Farm to School.” Similarly, Farm to School programs like ours in southern Vermont help strengthen the ties between the school staff, students, and local farms so that both our students and our local businesses can grow stronger and more resilient. 

After over 10 years apart, Rachel and Becky have been reunited. They have a working relationship now within Indiana food systems. In her role with the Indiana State Department of Agriculture, Rachel asks Becky a lot about school regulations on food nutrition, and which local farm products may be a good fit for school cafeterias. “Becky is directly helping me in understanding market connections and how to get local food into schools because she is an expert.” She helps advise on “how we can better support Food Service Directors to continue purchasing locally.” Another way Becky supports the Farm to School movement in Indiana is by telling her story to legislators so they can continue to support FTS program efforts. Reflecting on her high school lunches, Rachel says, “Becky got me thinking about local food and where it comes from. She did such a good job, I didn't even know people wouldn’t prefer things to be sourced locally.” 

The work of Food Service Directors and the Farm to School teams that support them help keep the fire lit in the Farm to School movement so we can all have healthier kids, communities, and economies.

- Adelaide Petrov-Yoo

Saxtons River Elementary School Taste Test

Walking into the cafeteria, the first thing you see is larger-than-life-sized posters of the School Nutrition Site Manager, Linda Kinney, beaming over trays of food with her kitchen in the background. Then, looking down and to the right, a framed, shiny golden star hangs on the wall, proudly announcing “Local Food Champion: Serving over 25% Vermont food from Vermont farms.” Glimpsed through the doorway, Ms. Linda, as she is known to the students, puts the finishing touches on school lunch for today. 

Principal Laura Hazard addresses a group of students in the cafeteria. “On Morning Announcements, you all heard me say we were going to do a taste test today. Does anyone remember what we were going to try?” Forty three children, kindergarteners, 1st graders, and 2nd graders, shout back: “Applesauce!”

This is how Saxtons River Elementary School began its first taste test of 2024. Also called a Try (as in, “try this”), the taste tests have a friendly, relaxed energy. Watching the call and response, back and forth, between Principal Hazard and her students, I couldn’t help but smile. 

Principal Hazard asked questions about local apples and applesauce. “What colors can applesauce be? Do you add sugar? What might an apple sauce with green apples taste like? Have you ever made apple sauce at home?” She also added some fun facts. For example, did you know apples are a good source of vitamin C? 

Kids almost levitated off their seats, reaching their arms as high into the air as they could, hoping to get called on to answer these questions. Many students had made applesauce at home with their families. Eager to share their experiences and their knowledge, 6 and 7 year olds loudly announced stories of apple picking, funny colored apple sauce, and their favorite varieties of apple. Some nodded emphatically or exclaimed “ooh yeah!” as Principal Hazard named certain familiar-to-them apple varieties. Memories of fun times apple picking or cooking with their families floated into the cafeteria, filling the room with energy and excitement. 

Conjuring up images of fun times with their families while students ate food in their school cafeteria transformed the lunch experience. Kids were eating with smiles on their faces. Happy, sing-song voices shared apple-related stories with the classmates sitting next to them. 

Preparations for the Applesauce Try began long before the students entered the cafeteria. 

The summer before school began, Principal Hazard shared that she wanted to feature Vermont’s Harvest of the Month more prominently this year. Principal Hazard, Linda, and the Farm to School coach from Food Connects met a few times and planned a series of Tries. Each Try would feature the Harvest of the Month as a main ingredient. Making a little announcement, paired with a small sample of a new food, would give students an opportunity to try something new without committing to a whole tray-full of it. 

Principal Hazard knew that students would be more likely to try a new food if they were guided through the experience. Back when the cafeteria started serving new breakfast bars, no students ventured to eat them. Not knowing what was in them, or what they tasted like, students were hesitant to crack open the packaging. One day, Principal Hazard turned down the lights to get students’ attention, talked a bit about the breakfast bars, and then gave small samples for the students to try. After that, students started taking the bars! Imagine if we could do this for each vegetable and fruit featured in Vermont’s local Harvest of the Month program. 

This effort fits in a larger movement within WNESU to incorporate more local food, to the benefit of the students and local food producers. 

Unlike most school districts, Windham Northeast Supervisory Union schools serve local, bulk milk from Miller Farm in VT, a new collaboration with WNESU and NOFA Vermont. Not only does the soda-fountain style dispenser cut down on waste, but I have heard from multiple sources that the milk tastes amazing.  Each student, aged 5 - 7, skipped, shuffled, hopped, and twirled toward their lunch tables with a tall cup of local milk wobbling precariously on their tray. 

Local food, which has traveled less miles, helps Saxtons River’s lunch stand out. The food itself looks fresh and appetizing. Children walked out of the serving line carrying dark green trays with crisp-looking green beans; fluffy, bouncy crusted pizza; and juicy crescents of cantaloupe with the rind still on. No wonder Ms. Linda is so well-liked by the students. 

Before we handed out the little cups with yellow apple sauce, students turned toward Linda and in a chorus shouted, and I mean shouted, “Thank you, Ms. Linda!”  Principal Hazard reminded students, “Ms. Linda made this apple sauce herself, so that means it’s even better because we know she is such a good cook.” Riotous applause and admiration poured forth from the students (I’m not joking). They knew they were in for a treat. As students were lining up to clear off their trays, one student leaned over to me and whispered, “I ate it [the applesauce] slow, so that I could keep eating it.” 

During the lunch service, I turned to my coworker multiple times and said, “This is the best looking school lunch I’ve ever seen.” I have only been part of a Farm to School team for a few months, so I expect I will see many more appetizing school lunches in my future.  That’s a huge part of the Farm to School mission: making sure school lunches are local, fresh, and holistically good for the kids who are eating them. 

I’d like to end this article with a huge thank you to Ms. Linda and Principal Hazard for their work on Saxtons River Elementary School’s Harvest of the Month taste tests this year. 

- Adelaide Petrov-Yoo

Celebrating Amy Duffy: Cultivating Joy, Knowledge, and Connection Through Farm to School

Step into the garden at NewBrook Elementary, and your eye may not know where to focus first. The space sings with color. The brightly colored zinnias, marigolds and amaranth are a magnet for bumble bees, but it's the positivity and intentionality of the space that brings the children.   From the prayer flags fluttering in the breeze, to painted stones adorning the paths, every inch of this vibrant garden is adorned with creative decorations and careful thought. These personal touches reflect the heart of Farm to School Education, creating a place where students not only grow food but more importantly a connection to the earth. At the center of it all is Amy Duffy, Farm to School Coordinator, whose passion for nutrition and hands-on learning shines in the smiles of her students.

In the west river valley, Amy has become somewhat of a celebrity in the eyes of her students. In the local Riverbend Farm Market, a student jokes with her in passing: "Hey, Farm to School lady!". Though her students are well acquainted with her, it's a badge Amy wears with pride. She sees her work as far more than just a job—it's a mission to offer young minds exposure to rich, whole foods, much like Amy did growing up.

Amy’s food philosophy is a blend of heritage cooking and practicality. Growing up with an Italian grandmother who loved to cook and an Irish grandmother who embraced comfort foods, Amy saw both the joy of cooking from scratch and the realities of making food work in a busy life. “I share with the kids that it’s okay not to love every food—it’s a journey, and your tastes can change,” she says. "I want them to see food as something fun, something personal, and something that can evolve over time."

Amy’s journey to Farm to School is a blend of formal education and life experiences. "I went to school for health science with a focus on nutrition,” she shares. “I’ve always been interested in growing my own food and cooking, and I wanted to understand the science behind what happens in the body and why it’s important." This curiosity led Amy to study nutrition and work with programs like the Learning Kitchen, which teaches cooking and nutrition to young mothers. These experiences set the foundation for Amy’s belief that food should not only nourish the body but also the spirit.

After taking a break to raise her children, Amy was encouraged to apply for the Farm to School Coordinator position. Her love for early education and food made the role a perfect fit. For Amy, it’s all about bringing food education back to basics—helping kids understand where their food comes from and why it matters.

“I’m often surprised by how many kids don’t know simple things, like that potatoes grow in the ground," Amy remarks. "I think it’s really important to bring that knowledge back.”

One of Amy’s favorite moments is watching her students dig for potatoes. "They are so incredibly excited,” she says with a smile. “So much joy from just a potato.” For Amy, a simple activity like harvesting potatoes is like a treasure hunt into a deeper understanding of where  food comes from. And that’s only the beginning. Being able to sample fresh foods, straight from the garden is where the real magic is revealed. “If you haven’t ever tried a fresh potato, the flavor is amazing,” Amy says. “Creamy and vibrant, just like the difference between an out-of-season tomato and one grown in your garden. That same principle applies to all food.”

Amy believes in finding the right entry point for each child. Whether it’s the thrill of the harvest or the delight of tasting something new, she knows that food can inspire curiosity and connection. A parent once shared with Amy how her son came home after a pepper tasting in class and eagerly informed her that red peppers have more vitamin C than oranges. “We need to have red peppers with dinner, Mom!” he insisted. These moments remind Amy why her work is so important. Beyond just teaching her students the wonders of gardening and food, she hopes to instill a lifelong curiosity and understanding of food.

In her classroom and garden, Amy emphasizes hands-on learning. "Farm to School is such a unique experience because it’s something we all do every day—we eat!" she explains. She brings in her own experiences and encourages students to share theirs, creating a space where culture, family traditions, and personal tastes come together in a celebration of food.

Amy is quick to credit the strong foundation laid by those before her—Heather Sperling, who helped bring Farm to School to life, and Scotty Tabachnick, who continued to grow the program as well as the many allies who support farm to school programming across the district. With their support and the backing of a great team, Amy has been able to take the program to new heights.

Looking ahead, Amy dreams of expanding the garden and outdoor classroom space, adding seating and even a simple kitchen for cooking lessons. But for now, she’s content with the daily joys—the thrill of a student discovering that beans can be purple, the pride of a child teaching their parents something new, and the simple yet profound pleasure of watching kids connect with the food they grow.

- Devan Monette

Imagining the Future of Farm to School Programming

Picture it: The year is 2030, and you pick up a newspaper. 

As you flip through the pages, a headline catches your eye: “President Chappell Roan Signs Bill for Universal Farm-Fresh Meals in All Educational Institutions, From Birth Through Graduate School, with a 50% Locally-Sourced Food Clause.” 

A quote from the article in Forbes Magazine reads: “After visiting Vermont and witnessing the impact of Farm to School educational programming and local food served in cafeterias, President Roan declares, ‘All students in this country deserve these educational and nutritional opportunities. Vermont showed us it’s possible.’”

While Chappell Roan may need to wait a few more years before she is eligible for the highest office in the land, the sentiment of that vision is an inspiring catalyst driven by the current work happening across the Green Mountain State. This playful thought experiment sparked hopeful visions of the future with those present at the Vermont Farm to School and Early Childhood Network Annual Gathering held in Rutland on October 9th. The afternoon included a brief historical overview of the Network and its goals. Participants also had time for collaborative work on the VT FTS Network Action Teams. Additionally, the gathering featured a generous and insightful keynote address by Lechelle-Antonia Gray, Community Engagement Consultant and Hunger Free Vermont Outreach Manager. Gray spoke about the value of community spaces and events during her formative years. This  resonated deeply with Farm to School Coach Adelaide Petrov-Yoo, who agreed that such spaces play an important role in fostering connection.

The Food Connects team in attendance included Rachelle Ackerman, Patrick Ackerman-Hovis, Pete Bayliss, Sheila Humphreys, Adelaide Petrov-Yoo, Devan Monette, and Kris Nelson. They were joined by Sarah Rosow, FTS Coordinator at Guilford Central School. Exploring the possibilities, together they envisioned a future where Rep. Becca Balint, in her new role as Speaker of the House, lauds the work of Farm to School education on the national stage: “I am extremely proud of the strong program developed in Vermont, and look forward to introducing legislation at the federal level to bring this nationwide.”

This creative exercise allowed participants to dream and explore serious ways to accomplish today's work, finding solutions and pursuing our guiding principles as we move into the future.

Part of the Food Connects group began the day visiting Evening Song Farm, a CSA in Cuttingsville, VT, owned and managed by Kara and Ryan Fitzbeauchamp. They guided the team through their farm’s flourishing fields, greenhouse, and CSA barn, sharing insights about farming on a slope (after their original property in a river valley was destroyed during Hurricane Irene), managing a local CSA, and their growing partnership with Shrewsbury Elementary School. Farm to School Coach Sheila Humphreys felt inspired by their commitment to soil health, noting how they add compost sourced from locally milled bark mulch, which retains water and adapts well to climate change—and is ideal for growing Brussels sprouts.

After visiting the farm, the team enjoyed lunch at the Vermont Farmers Food Center.  Located right alongside the Vermont Railway, VFFC is a project of the Vermont Farmers Market Education Center, repurposing the former home of the Lincoln Iron Works. While the group enjoyed the impressive sound of several passing freight trains, they learned about VFFC’s Farm-Based Experiential Learning program, a partnership with the Rutland Rotary.  

By the end of the day, it was clear that Vermont is brimming with passionate individuals ready to engage in creative approaches to sharing knowledge about farming and food resources within their communities. There is no singular solution to tackling systemic change, but as Vermonters, we can find strength in our diverse perspectives, histories, and experiences to collaborate on tailored solutions. What is essential is connecting ideas with actionable items, as Harvest of the Month Manager Devan Monette noted. 

As the Food Connects Farm to School team moves forward from National Farm to School Month, they plan to continue building bridges that enable educators to effectively share their knowledge with students and classroom communities, bringing their shared vision to life. So, as you imagine the year 2030 and pick up that newspaper, what do you see? What headline captures the success of our collective efforts in Farm to School programming?"

Putney Central School Harvest Lesson

Ms. St. George’s 5th-grade students shuffled in from recess, their eyes lighting up at the sight of a table full of apples in the corner. “Are those for us?” one student asked, while their teacher directed them to take a seat and prepare for the lesson. Although the students at Putney Central School were familiar with taste tests and Farm to School programming, this pilot lesson marked our first trial of a model that provided a more in-depth background on the seasonal foods celebrated through the Harvest of the Month program.

The students were eager to learn (and to taste) all about heirloom apples as we began our lesson. After a brief true-or-false warm-up, students were introduced to the concept of grafting—the time-tested method responsible for preserving thousands of apple varieties throughout history. This process allowed families and orchardists to save specific apple genetics through selective cloning. As the students studied small twig shoots cut from apple trees (referred to as scions), they were brimming with questions and observations.

They were amazed by the grafting process, and speculative whispers filled the room when they learned that, with some practice, they could graft their very own apple trees. Their curiosity was evident as they asked thoughtful questions like, “Crayons are made of wax, could I use that?”

Next, we explored the seasonal cycles of an apple tree, giving the students a chance to stretch their legs as they worked together to organize photos depicting each stage of growth. They collaborated wonderfully in groups and were even able to reflect on the importance of each stage in the development of the apples.

Finally, it was time for the tasting! Each student was given an Apple Passport and instructed to be respectful of the food and of each other’s preferences as they sampled seven varieties of apples. From the tiny, tart Hewes Virginia Crab to the massive Wolf River apple, students chewed and contemplated like true apple connoisseurs.

In reflection, each student wrote down and shared their thoughts on the flavors, textures, and appearances of the apples they sampled. One student, when asked about the Ananas Reinette, observed that it looked like an unripe lime, adding, “It was a little sweet and a little sour.” Many of the students shared their unique insights, demonstrating their inquisitiveness around food.

Overall, the students did a fantastic job, and the lesson was a great starting point for future sessions. Our hope is to continue offering Harvest lessons each month on a rotational basis to our member schools. This will not only provide us with opportunities to test out different models of Harvest of the Month lessons in real-time with various age groups, but it will also offer students an exciting new way to engage with seasonal foods and learn more about local agriculture.

- Devan Monette

Moonfest at Putney Central School

On a beautiful Friday afternoon, staff, students, and community members at Putney Central School came together to prepare the cafeteria and lawn for the 2nd annual Moonfest. This event celebrates the waning crescent moon while raising funds for the 5th grade class’s annual trip to Camp Keewaydin.

Tables were arranged both indoors and outdoors, allowing guests to dine under the stars amidst colorful lanterns, fresh flowers, and twinkling lights hung by volunteers. Office Administrator Nancy Smith shared insights into the event's origins, which trace back to the community lantern fest, where attendees would decorate their own lanterns. Year after year, it served as an annual back-to-school tradition and a way to witness families and students grow over time. In past years, funds collected were used to help support the PCS Farm to School program.

This updated version continues to attract over 300 community members each year, embodying the values of PCS and the greater Putney community. This year, the menu included burritos with a variety of proteins, sides, and fixings, as well as a tomato, avocado, and corn salad provided by the Putney Food Coop, and an array of delicious desserts contributed by community members. Steve Hed, Putney Central’s Food Services Director, and the kitchen staff led the food preparation. Funds raised from the dinner help offset the costs for the entire 5th grade to spend a week at Camp Keewaydin. Established in 1910, Keewaydin is one of the most venerable camps in the country and has long been at the forefront of the American camping movement. Keewaydin is a camp located on Lake Dunmore in Salisbury, VT, that offers the KEEC program, which stands for Keewaydin Environmental Education Center. This program provides students with hands-on, experiential learning opportunities. All aspects of the camp emphasize community, with students participating in two investigations each day, including topics focused on natural science, local history, and human impact.

We wish the 5th grade class a wonderful time on this important educational experience and express our admiration for the community's commitment to ensuring unique opportunities for students are maintained year after year.

Celebrate National Farm to School Month!

Our Farm to School team has compiled exciting ideas for the whole family to celebrate local farms this October. From corn mazes to hayrides, there are plenty of activities to create lasting memories!

Week 1

Kick off Farm to School Month with a visit to Green Mountain Orchards in Putney! Celebrate the Harvest of the Month by picking your own apples. Open daily from 8 AM to 6 PM.

Week 2

Head to Retreat Farm to meet the new Holstein bull calves, recently arrived from Miller Farm. Retreat Farm is open daily from dawn to dusk.

Week 3

Join us on Sunday, October 13th for Heirloom Apple Day at Scott Farm. Enjoy apple tastings, talks, children's activities, live music, food trucks, and pick-your-own apples from 10 AM to 5 PM. This event is free to the public!

Gather family, friends, and neighbors to reserve a hayride at Wild Carrot Farm. Each ride accommodates 12 people and costs $100; reservations are required in advance.

Week 4

Take a daring walk through the spooky Corn Maze at Gaines Farm in Guilford—open Saturdays and Sundays only. Tickets are $13-15, and children under 4 are free.

Week 5

Wrap up the month with a classic fall tradition: pumpkin picking! Visit Green Mountain Orchards to carve a Jack-o'-lantern with family and friends just in time for Halloween!

Enjoy the festivities!

Growing Taste Buds and Curious Minds: A Celebration of Experiential Learning at Guilford Central Elementary

When supporting students who are reluctant to try a new food, Sarah Rosow frames the experience as an opportunity for growth. Directing the students to take a look at their neighbor’s tongue, she asks them to notice the little bumps on the surface. Those (are) your taste buds and (they) need a lot of chances to try something before they can decide if they like it. This simple yet effective reframing of the challenge inspires bravery in her students by pointing out to them that preference grows just like shoe size. 

For the past six years, Sarah has been the Farm to School Coordinator at Guilford Central Elementary. In her role, she’s created a safe space for budding students to explore, evolve, and truly grow. Walking down the halls, students eagerly greet Sarah, recognizing the warm and steady presence she brings, both to the garden and to their lives.

Sarah’s love for nature and hands-on learning can be tied back to a simple yet profound childhood memory. “When I was a kid, my grandfather lived in Walla Walla, Washington, and he had a creek in his backyard. My cousins, sister, and I used to sit in the creek and eat blackberries right off the vine.” Having grown up in the city, Sarah didn’t have a lot of opportunities to eat food directly from the land, which made this cherished memory all the brighter. “I can still vividly remember how amazing those blackberries tasted.” This early experience planted the seed that would grow into Sarah’s passion for local food systems and environmental education.

After studying environmental science in college, Sarah was eager to apply her knowledge in a hands-on setting. She spent many long days working on an organic farm near Middlebury which became a pivotal moment in her journey. It was there that she experienced all the hard work that went into growing food. From there, Sarah started at Shelburne Farms, where she witnessed the impact experiential learning had on students, and how excited kids were about engaging with the land. These initial sparks would ignite her career in environmental education that eventually brought her to Guilford.

These days, Sarah’s approach to garden education starts with exposure and experience. “I just want the kids to have a positive experience. I want to get them wondering, curious, and engaged with nature—whether it’s tasting new things or learning about plants.” From there, Sarah layers in lessons on nutrition and plant science as the students grow, but her foundational goal is simple: make it fun and get the kids smiling.

Walking around the gardens at Guilford Central Elementary, the sense of community is clear, and at the heart of that community space are the gardens. The entire campus is a seamless interweaving of living spaces and playgrounds, each well worn with the wonder and curiosity of students. In addition to a booming garden at the forefront of the entrance traffic circle, pop-up gardens appear in every direction. From bean tents, where students can munch on fresh pole beans while tucked away in foliage, to a willow archway leading to an outdoor classroom; these spaces encourage exploration and growth in every sense.

It’s here, in the outdoors, that Sarah creates opportunities for every student to shine, especially those who might not thrive in a traditional classroom setting. For many students, the garden offers a new environment in which to excel—a place where the usual rules of learning shift. "Some kids really struggle in a sit-down, book-learning environment, but they excel in the garden," Sarah explains. "It turns the tables and gives different kids a chance to share their skills and knowledge with their classmates." Her inclusive and dynamic garden classroom fosters a sense of ownership, where students not only build confidence but also take pride in teaching each other, growing both as individuals and as a community.

One way Sarah fosters ownership in her students is by letting them put on the chef’s cap when it comes time to cook. A favorite memory involves making pesto with the students—except this pesto had little to no basil. “We used kale, nasturtium, mint, and a variety of herbs and greens.” The kids were free to stray from the typical recipe, concocting unique creations of their own. This inclusive approach was a huge success in getting younger kids to try new things while teaching them that the possibilities in the garden are endless.

Sarah’s teaching philosophy, much like the plants she grows, is rooted in care, curiosity, and community. By constantly creating opportunities for students to experience the wonder of the garden, she has helped to create a fertile learning environment for young bodies and minds to grow.

As one of her students put it when trying a new food for the first time, “my taste buds weren’t so sure, but I think they’re dancing!” In Sarah Rosow’s garden, learning is always in bloom—without walls, with endless possibilities, and with plenty of dancing and growing taste buds.

- Devan Monette

Tables Turn as Academy Students Ask Parents to Try a New Food: Reflections from a new Farm to School Coach

During one sunny September recess at Academy School, 2nd and 6th grade students learned how to serve up fresh, local, garden-to-table cuisine. Kelsy Allan, Academy’s garden coordinator, teamed up with Food Connects’ Farm to School Team to deliver this activity in preparation for the school’s upcoming Open House. 

Curiosity and confusion were clear on students’ faces as they approached the food prep table. Confusion turned to excitement as we explained we were making pesto, and that they would be able to chop stuff up. “We can use those knives?” students asked incredulously. Yes, but only with adult supervision. 

First, students picked basil and chives from the garden. It was sweet to see students with gardening experience explaining helpful tips like, “this is what basil looks like, you should pick only a few leaves, don’t rip out the whole plant.” I saw these students stand a little taller as they realized they had useful knowledge they could share. In fact, I saw students light up and become energized by the tasks and responsibilities they were taking on. Students zipped around the garden picking, chopping, watering plants, and digging holes.

The activities were a sensory delight. In the bright September sunlight, students passed around green basil, red tomatoes, and lime-green husk cherries with yellow paper-like wrappers. The whole schoolyard smelled of chives as little hands chopped and stirred their pesto. Funny faces were on display when students tried biting into basil leaves and chive stalks; some students nibbled, gingerly inquisitive, while other kids chomped with adventurous gusto. 

Once the harvest was picked, students washed the greens in a bucket of water. One student started swirling the water into a whirlpool, creating a giant water-vortex. I almost stopped her, but realized she was still fulfilling her responsibility of washing the greens. It was an excellent display of creativity, making work fun while doing what she was asked to do. It reminded me to challenge my assumptions about what learning looks like. That’s what I love about garden activities and Farm to School programs. Outdoor activities offer students more room for creativity and flexibility in how they get from point A to point B. 

Next, students learned knife skills. Under the close supervision of several adults, students were thrilled to be trusted with the task of carefully chopping basil and chives. They didn’t let us down; tiny hands held knives carefully, although sometimes with the wrong side up (a problem which was quickly addressed!). I’m glad that the students were able to try something new while being safe and supervised. Each student walked away from the cutting board with a sense of accomplishment visible on their proud shoulders. 

Last but not least, students got to taste the green, chunky, aromatic pesto. It was a new experience for students who had never tried pesto before and even for those students who had already learned to love it. This might be because no one has ever eaten pesto with such a large quantity of chives in it before today. Student-led decisions about what to pick from the garden led to this new and improved pesto recipe. Parents were able to try their students’ creations at the Academy Open House event on Thursday, Sept. 19th. 

Bon Appetit! 

- Adelaide Petrov-Yoo