Farm- to-School Slow Foods
Farm- to-School
Slow Foods—On the Fast Track in the Valley
by Mimi
Quinn
The
expression “farm-to-school” is being heard more and more around the Hudson
Valley. It’s a term that includes the efforts to connect schools with locally
or regionally grown fresh fruits and vegetables for the school cafeterias.
The main
focus of this venture is procuring minimally processed and locally sourced
foods as the main offerings on a school menu. It also involves other measures
to create awareness, such as school gardens, field trips to local farms, and
nutritional cooking classes.
Local
resident and pioneer of healthy foods for children, Nicci Cagan is the director of From
the Ground Up (FTGU,) which she describes as a wellness initiative with its
roots in the soil.
Marbletown Elementary school kids enjoying local salad. |
“We are
growing a community that cares about their food, environment, and the local
economy,” Cagan said.
She’s also
a member of the Rondout Valley Central School District’s (RVCSD) Wellness
Committee representing Marbletown Elementary School, was also a granted
employee of the Rondout Valley Growers Association (RVGA), and made a district-wide
survey and marketing plan for farm-to-school in the RVCSD.
Cagan is
also thrilled that the money made from a Marbletown Elementary fundraiser
provided an opportunity to model for farm-based education in the district, “and
bring 30-percent local food to our schools within three to five years. People
want farm-to-school, and this is exciting!”
And
keeping her connected on international forms of food and farm-based education,
she also posts daily information on her Facebook page. Cagan recently posted
that Agriculture Deputy Secretary Kathleen Merrigan
announced that the USDA will commence a nationwide investment in farm-to-school
programs. The grant program initiative is being administered by USDA's Food and
Nutrition Service (FNS), which is part of the Healthy, Hunger-Free Kids Act (HHFKA).
It is authorizing and funding the program through grants, and program
implementation will assist eligible educational facilities with technical
assistance in implementing farm-to-school programs, thus improving access to nutritionally
sound foods and increasing market opportunities for local food producers. The strategy
will also embrace other educational ideas in a hands-on way for students. More
information on the grant program and USDA's farm-to-school efforts are online
at www.fns.usda.gov/cnd/f2s.
Cagan said
that the RVCSD also has school gardens in all five schools. She said, “When food
is energized by nutrient-rich soils, sunshine and good water, the flavors are
exceptional and it enlivens our bodies and beings. What could be better?”
The local concern in the Hudson Valley about how
mass-produced foods affect health involves many who are taking measures to
provide wholesome produce with community-supported gardens.
Another person who has pioneered healthy eating and the
procurement of local foods for over three decades is Dutchess County resident
Joseph Baldwin. Having graduated the Culinary
Institute of America (CIA) in 1974, Baldwin has since endeavored to bring what
he learned at the Institute “to the tables” of the Valley with a local food
advocacy group that he administers called "Earth to Table," located
in Pleasant Valley.
Baldwin
believes in the Slow Food Movement and its many meanings: Taking one’s time
thinking about what’s best to eat; ingest only foods that grow nearby (he
nicknames that the “caveman diet”); and follow a diet that includes locally
grown foods as much as one can (he suggests within 100 miles from your
residence).
Baldwin oversees a number of school and community
gardens—his own farming focuses on stevia, herbs, greens, tomatoes, peppers,
eggplant, and edible flowers.
Stevia?
Yes said Baldwin who has worked with local doctors to fan a wildfire about the merits
of this South American herb whose extracts are used in the FDA approved
sweetener, Rebiana. Baldwin not only grows the herb, he gives demonstrations on
how to dehydrate, boil, and grind it to make syrups and powders for use in
cooking or sweetening your iced tea.
The Red
Hook Community Garden is one of the gardens Baldwin administers and provides
advice for. “Many are from the Red Hook School system, which helped with the
gardens as part of their AP studies,” said Baldwin. “Marist, Bard, CIA, and
BOCES are also working with us…agriculture is the future of the world, we might
as well use what the country has left.”
As they
say, “the apple doesn’t fall far from the tree,” and his son, Russell Baldwin
who owns Rusty’s Farm Fresh Eatery in Red Hook specializes in locally grown,
fresh ingredients throughout his menu.
“I learned
about healthy eating from my father—he inspired me to use as much, if not all,
seasonally fresh foods as I can,” said Russell, adding that his father is the
reason he’s so passionate about healthy foods.
“My father
is the hardest working, most generous person you’d ever want to meet and he’s
the reason my restaurant is so successful,” he said.
Also
working hand-and-hand with Baldwin is Victoria Digilio, owner of Victoria’s
Healthy Creations in Hyde Park, who’s reinventing her mom’s recipes for
diabetics and those who wish for healthy desserts sans sugar.
“I make
savory pies, cookies, and biscotti for those who can’t have sugar and want to
eat low-fat goodies—I’m doing this in honor of my Mom who passed from
diabetes,” said Digilio.
“Make Your
Health Be Your Wealth” is Baldwin’s slogan. He believes if you’re healthy
you’re “rich” in energy—along with saving money on medicines and healthcare.
More
information can be found at:
earthtotable.ag; farmtoschool.org; Nicci Nashban Cagan on Facebook;
farmtoschool.ag.
THIS JUST IN!
At press time CWN learned that
Federal funds amounting to $1 million are being made available to enhance the
competitiveness of New York specialty crops, including fruits, vegetables,
maple, honey and horticulture crops. The Hudson Valley is noted for its
vegetable crops and apple orchards. The State Agriculture Department is seeking
research and grower education, food safety, and marketing-focused projects that
must have general applicability and statewide significance to the state’s
specialty crop industry. Government organizations, nonprofits, and educational
institutions are eligible to receive funding, starting at $30,000 per project up
to a maximum of $100,000.
Posted by Chris Hewitt
on 3:10 PM.
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