Three years ago, Erin Primer had an idea for a new summer program for her school district: She wanted students to learn about where their food comes from. Primer, who has worked in student nutrition within California's public school system for 10 years, applied for grant funding from the state to kick off the curriculum, and got it. Students planted cilantro in a garden tower, met a local organic farmer who grows red lentils, and learned about corn. "Many kids didn't know that corn grew in a really tall plant," said Primer. "They didn't know that it had a husk."
The curriculum, focused on bringing the farm into the school, had an effect beyond the classroom: Primer found that, after learning about and planting ingredients that they then used to make simple meals like veggie burgers, students were excited to try new foods and flavors in the lunchroom. One crowd pleaser happened to be totally vegan: a red lentil dal served with coconut rice.
