REAP's Farm to School program connects brings local produce to K-12 classrooms and cafeterias. Above, a mango strawberry salsa with Blue Farms organic blue corn tortilla chips gets served up at Southdale Park during summer meals service.

The "farm-to-table" movement that has loomed large in the culinary world for years hasn't just changed the way restaurants think about, acquire and market produce. It's also changing how K-12 schools serve up cafeteria lunches and classroom snacks.

In Madison, the REAP Food Group — a nonprofit dedicated to promoting local, sustainable food systems — has worked closely with farmers, educators and AmeriCorps on its Farm to School program. As REAP's Farm to School education coordinator, Haley Traun helps Madison schools teach children about nutrition and connect them with fresh fruit and vegetables.

On this latest Corner Table, host Lindsay Christians talks with Traun about the challenges of introducing new food to children, what it's been like bringing a food cart to high schoolers, and the latest efforts by REAP to make it easier for schools to serve healthy, sustainable meals.

This spring, The Corner Table released a short series called Making a Restaurant about how restaurants are built from the first idea, financing, the design and the menu. To get started, go here. We also did a live podcast with chef Nyanyika Banda of Martha's Daughter in Duluth, available here

Subscribe to the Corner Table, a podcast about food and drink in Madison, on Soundcloud, Stitcher or Apple Podcasts and rate us if you like it! 

Other Cap Times podcasts include opinion editor Jessie Opoien's state politics podcast Wedge Issues (every Friday at 10 a.m.), the award-winning local government podcast Madsplainers, Katelyn Ferral's 2017 series The Cost of Opportunity about student loan debt and ongoing Cap Times Talks.

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