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From: New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks  Yield: 50 servings Ingredients: 1 gallon, water 1 cup, lemon juice 5 lbs 4 oz,...

The COVID-19 crisis has shone a light, like never before, on the incredible work done by school nutrition staff. When schools closed their doors, they had less than a week to completely reimagine...

Originally posted March 26, 2020, updated with new resources and information as needed. Keeping our families healthy, nourished, and learning are at the top of all our minds during this...

This year’s Northeast Farm to School Institute* launched virtually with fourteen school, district and early childhood teams and a keynote by Jamese Kwele who serves as Director of Food Equity...

The COVID-19 crisis has shone a light, like never before, on the incredible work done by school nutrition staff. When schools closed their doors, they had less than a week to completely reimagine...

A few years ago, we published a first-of-its-kind cookbook for school nutrition professionals. New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks ...

On Sunday, March 15, Vermont Governor Phil Scott issued an Executive Order to close schools, in which he required all districts to continue offering meal service during closures. By Wednesday, March...

Video: ORCA Media We heard it again this year: Farm to School and Early Childhood Awareness Day is one of Vermont legislators' favorite days at the State House. On February 12, ...

In Vermont, our farm to school work is showing that these programs can be used as a theme to bring classroom subjects to life through hands-on and place-based learning opportunities. Educators can...

Twenty years ago, Vermont was an early adopter of the Farm to School movement. Now, 65% of Vermont schools report having a connection with a farm or farmer! Vermont is a leader in this field, and...