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.
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