In North Dakota, the agricultural sector thrives as one of the state’s leading industries. This dominance naturally extends to its robust participation in the Farm to School program, with nearly 80% of schools involved, according to the USDA. Anamoose-Drake Elementary exemplifies this initiative by serving lunches made from local school garden produce and beef sourced from nearby producers. Initially adopted to cut food costs, the program now plays a pivotal role in educating students about agriculture and nutrition. Students like nine-year-old Jacie have gained insights into crop growth and developed an enthusiasm for trying new vegetables. Meanwhile, head cook Barbie Martin highlights increased excitement among children who participate in gardening activities.

By listening to student preferences, the school reduces waste and ensures meals are well-received. Fifth-grader Logan appreciates the locally-sourced ingredients, especially in dishes like tacos. All elementary lunches feature either produce from the school's one-acre garden or beef from Bruner Angus in Drake. Garden organizer Deb Reinowski fosters life skills and agricultural knowledge through hands-on experiences, making students value their efforts in planting, weeding, and harvesting. Daily preparation of around 120 lunches using these local ingredients underscores the program's success.

Transforming Lunchtime Through Local Agriculture

At Anamoose-Drake Elementary, the integration of farm-fresh ingredients has revolutionized the dining experience for students. Instead of conventional cafeteria fare, they enjoy meals crafted from potatoes grown underground in the school garden and beef provided by a neighboring ranch. This shift not only saves on food expenses but also educates young minds about where their food originates. Third-grader Jacie, for instance, discovered that potatoes grow beneath the soil rather than above it, sparking her interest in exploring different vegetables.

The enthusiasm generated by the Farm to School program is palpable. Head cook Barbie Martin emphasizes the noticeable excitement among students who actively engage with the school garden. These youngsters, having experienced the process of cultivating plants firsthand, bring a newfound appreciation to their lunch trays. By incorporating feedback from students regarding meal preferences, the school successfully minimizes food waste while ensuring satisfaction. For example, fifth-grader Logan relishes meals such as tacos, aware of the local sourcing of key ingredients like beef. The collaboration between the school and local producers ensures all lunches reflect both freshness and regional pride.

Empowering Students Through Hands-On Gardening

Beyond providing nutritious meals, the Farm to School initiative at Anamoose-Drake Elementary empowers students by involving them in every step of the food production process. Under the guidance of garden organizer Deb Reinowski, students participate in planting, tending, and harvesting produce from the school's expansive one-acre garden. This involvement instills valuable life skills and deepens their understanding of agriculture. Reinowski believes that when individuals invest time in something, they inherently value it more—a principle evident in the students' growing connection to their meals.

The impact of this hands-on approach is profound. Roughly 120 lunches prepared daily incorporate produce harvested by the students themselves, alongside beef sourced from Bruner Angus in Drake. This seamless blend of education and sustenance creates a holistic learning environment. Students gain practical experience in gardening, develop teamwork abilities, and learn responsibility through regular care of the crops. Moreover, their active participation fosters a sense of ownership and pride in the meals they help create. As they witness the journey from seed to plate, they cultivate a deeper appreciation for sustainable practices and the importance of supporting local farmers. This comprehensive approach ensures that the Farm to School program continues to thrive, nurturing both body and mind.