COLLARDS IN THE CAFETERIA
Nestled in the agricultural heart of North Carolina, Gaston County schools are attempting to source 10% of their produce locally. Students love the addition of fresh, local strawberries and watermelons to their menu, but how about collards? Collards In The Cafeteria follows the journey of this nutrient rich leafy green from the fields to the county's Central Kitchen, where they are cooked and processed in a Wonka-like fashion for cafeteria service the following day. Frank Fields, Director of School Nutrition, shares the secret of the final step; getting students to try and, perhaps, even love this classic Southern side dish.
Want local food in your school? Check out these resources and get started today.
Director | D.L. Anderson, Mikel Barton
Producer | Mikel Barton
Camera + Editor | D.L. Anderson
Associate Producer | Sebastian Naskaris
Graphics | Adam Pyburn
Music | Kimiko Ishizaka: The Goldberg Variation
FARM TO FORK SPOTLIGHT
In 2007 the Center For Environmental Farming Systems (CEFS), a North Carolina non-profit, began an ambitious initiative to build a sustainable farm to fork economy by having individuals and institutions pledge to commit 10% of their existing food dollars to support local producers. Collards In The Cafeteria is the first in a series of short profiles created by Vittles and commissioned CEF'S to help increase participation and engagement in the initiative by celebrating those heroes taking on this vital challenge.
MORE STORIES
