Farm and Food News

Hemingford: Better Food, Same Cost

Earlier we reported on the Hemingford, Nebraska, public schools transition from a “warm and serve” kitchen to a “made from scratch” operation. The spark for the move came when school nurse Judy Stewart was teaching the nutrition section of her health class.

The change has been a big hit at the school. It may surprise you to learn that Judy’s pretty sure it will have a positive return on the balance sheet as well.

Hemingford: Made from Scratch

It all started in Judy Stewart’s junior high health class. Judy, the school nurse at Hemingford public schools, was teaching the nutrition section. She heard lots of comments from the students about their wish for better, fresher food in the school cafeteria. Judy is not the first educator to hear students complain about their school cafeteria, but she recognized a valuable teaching moment and seized it.

Honoring Barb David, a Farm to School Champion

On Valentine’s Day this year, Nebraska faced the loss of Farm to School champion and innovative agricultural entrepreneur, Barb David of Oak Ridge Farms Hydroponics. She passed away at home in Ord.

Barb has been a leader with farm to school in the state, actively serving on our Farm to School Advisory Committee. She stood by our side to talk about the challenges and successes of supplying her year-round hydroponic bibb lettuce to Nebraska schools and institutions.

Small Rural School Builds Positive Leaders Using Farm to School

Here in Lyons, the Center’s hometown, a mentorship program at the local school is turning students into positive leaders. New principal Derek Lahm calls it “Empower Your Genius.”

Twice a month, the entire school, grades K-12 - approximately 250 students, is dismissed from class at 2 pm. Elementary, junior-high, and high school students pair up for the mentorship activity.

Pages

Get the Newsletter