From the Ground Up presented a farm to school workshop at the fourth Farm-based Education Conference in Tarrytown on November 15th
Spreading the Word about Farm to School
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By Susan Krawitz
written for the BlueStone Press
Published Nov. 20, 2009
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The movement to connect farms with schools has a reach far beyond the boundaries of the Rondout Valley, but a local organization has been called upon to widen its spread even more.
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Though it was formed just a year and a half ago, Marbletown Elementary’s Wellness organization From the Ground Up has made great strides in implementing the use of fresh local food and sustainable practices in their school and throughout the district. They’ve worked hard and learned much, and recently, were invited to take their show on the road to speak with others about ways they can do the same.
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The group, which was co-founded by Marbletown parents Nicci Cagan, Allyson Levy, and Mary Jane Nusbaum was invited to present a workshop at the fourth annual Farm-Based Education Conference in Tarrytown, Westchester County. Farm-based education, according to the event’s press release,“ promotes land stewardship and the value of physical work; advocates for sustainable food systems and healthy lifestyles; supports strategies designed to ameliorate many social ailments, including obesity, food access, childhood health, and climate change; and supports proven therapeutic and rehabilitative approaches for diverse audiences.” Sponsored by Stone Barns Center for Food and Agriculture and The Farm-Based Education Association, the three-day conference featured presenters on all aspects of ag-centered learning.
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FTGU’s contingency also included Davenport Farms’ Bruce Davenport, who’s signed on to sell produce to be used in Rondout Valley schools, and the New York State Executive Mansion’s executive chef Noah Sheetz, whose ongoing support of FTGU’s programs has greatly aided their cause.
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According to farm-to-school.org, there are currently around 10,000 schools in the US using locally grown products in their cafeterias, and conference attendees hailed from as far away as California and Nebraska. Making the link between classroom, cafeteria, local farms, and community was FTGU’s main message, or, as Nicci Cagan put it, “having a community approach to school food systems.”
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The program began with a list of their achievements to date, which includes creating a school garden that’s become part of classroom curriculum, instigating successful recycling and composting programs, sponsoring garden produce cooking demonstrations with Chef Sheetz, obtaining a grant for a dishwasher in order to stop the use of wasteful Styrofoam trays, and putting plans in place to start using local produce in school lunches by next year.
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Making substantial changes within a school system can be a difficult process, and FTGU’s workshop participants found the group’s success impressive. Hungry for nuts-and-bolts information, they questioned the panel about things like their vermiculture program, and the hoops they had to jump to implement recycling. Should you get support of the PTA? asked an attendee. How were materials sourced for the garden construction? How did you get teachers to use these resources? What’s the most important thing to do first?
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Jumping in and doing the garden was a key first step, said Cagan, and Levy agreed. “It was the most amazing domino effect,” she said. “Just do it, show some results, and then go ask for help.”
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One important thing to keep in mind, Cagan maintained, was that the process of implementing a farm to school program encompasses a whole school wellness approach, not just obtaining local foods. Another key fact, she advised, is that there’s no one way to do this. Go for the low hanging fruit first, she said. Build on the small successful steps. And reach out for help.
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“The interesting thing,” said one attendee, “is you just found out what you had to do and didn’t go through an enormous three-year battle. In all the workshops we’ve been to, it seems like everyone’s had to go through all these administrative struggles to implement their programs."
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Near the end of the workshop time, Chef Sheetz fired up a portable gas grill and cooked a tasting sample of produce the group had brought from the Marbletown garden, Davenport Farms, and the garden at the executive mansion. “We usually bring some produce from the last garden we cooked at to the next,” said Cagan.
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The attendees devoured both the food and the advice, and seemed well sated with both. “As my grandmother used to say, if I have my health, I have my wealth,” said Cagan. “There’s really no reason to not be interested in farm to school programs. It’s a win/win/win. When food becomes curriculum and nutritional well being takes place in schools and the community, we have healthier children, create less of a burden on all living systems, and create a more sustainable environment and economy.”
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Davenport agreed. “It’s a boost for ag, for making future good eaters, and future farmstand customers,” he said.
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At the presentation’s end, the group was asked if they’d reproduce the feat at the national conference in Detroit Michigan in spring, 2010. The idea is under consideration, said Cagan. “FTGUp is about connecting with others and having a support system so you can keep going.”
Near the end of the workshop time, Chef Sheetz fired up a portable gas grill and cooked a tasting sample of produce the group had brought from the Marbletown garden, Davenport Farms, and the garden at the executive mansion. “We usually bring some produce from the last garden we cooked at to the next,” said Cagan.
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The attendees devoured both the food and the advice, and seemed well sated with both. “As my grandmother used to say, if I have my health, I have my wealth,” said Cagan. “There’s really no reason to not be interested in farm to school programs. It’s a win/win/win. When food becomes curriculum and nutritional well being takes place in schools and the community, we have healthier children, create less of a burden on all living systems, and create a more sustainable environment and economy.”
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Davenport agreed. “It’s a boost for ag, for making future good eaters, and future farmstand customers,” he said.
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At the presentation’s end, the group was asked if they’d reproduce the feat at the national conference in Detroit Michigan in spring, 2010. The idea is under consideration, said Cagan. “FTGUp is about connecting with others and having a support system so you can keep going.”
Executive Mansion assistant chef Tom 
