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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.

Rural Rockstar: Dan Hromas, Veteran Beginning Farmer, Receives Sustainable Agriculture Award

Dan Hromas of York, Nebraska, is the recipient of the Center for Rural Affairs’ 2014 Bob Steffen Pioneer Award. It honors his integrity, leadership, and extraordinary efforts in sustainable agriculture.

This beginning farmer exemplifies service to his community of veterans and neighbors. He returned from duty after 20 years of service in the military, and decided he wanted to farm and work for himself. But he couldn’t afford land or cows, so he started with chickens.

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.

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