With a goal to bridge the gap between farm and fork…as well as between agriculture, school and the community… Cleveland School hosted a farm-to-school lunch in the school commons on Monday.
Beef for the entrée, a hot beef sandwich, was raised locally by Ponwith Farms. A variety of salads, fresh fruit and vegetables was also included as well as a slice of pie.
For an inflation-beating price of just $5, a couple dozen community members dined among the roar of some 650 students.
Locally produced food has the advantage of freshness; it’s not frozen and is cooked right away, said school food administrator Monica Manzey.
“Fresh always tastes better.”
“It’s delicious,” said Bob Fortier, one of the community members who took in the lunch.
Besides that, using local growers is a boost for the district’s economy, Manzey said.
“We do live in a farm community. Farmers support the school, and we need to support them.”
The lunch was sponsored by Ponwith Farms, FFA, kitchen staff and the school itself.
Kitchen staff member Nina Williams dishes up hot beef sandwiches while her co-worker Nancy Rezac adds melted cheese on top.
Juniors Alex Johnson, Nick Simonette, Brennan Kortuem, Kale Kelley and sophomore Sierra McCabe and Anna Kawatski-Klein go through the lunch line.
Monica Manzey served several varieties of pie to the dessert line.
Leanne and Myron Wolf and Anne Rohlfing were among the community members who enjoyed the lunch.