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School gardens are now being embraced nationwide, as is farm-to-school. But school garden-to-cafeteria? It's what's coming next--well-established in some districts, in fact, which offer valuable resources to beginners. Concerned about food safety? Funding? Whether or not to buy student-grown or accept it as a donation? Is it worth the trouble--does it interest children in eating more produce, trying new fruits and veggies? The nation's two leading experts, from Colorado and Oregon, discuss all this and more. This program was brought to you by White Oak Pastures.

"Everyone along the supply chain of school food should get their fair equal prices. There are costs to school gardens. Right now districts don't pay for much of those costs." [18:00]

---Andy Nowak on Inside School Food

"What we develop in Denver needs to be a template - the beginning of a conversation in your own county." [25:00]

"If you put in the effort and there are educational opportunities in place - you see wholeheartedly that kids will make nutritional choices." [28:00]

--Rick Sherman on Inside School Food


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Composting and recycling at school isn't just about eco-friendly waste diversion. It also provides students with a powerful lesson in sound environmental practice that they'll carry with them for the rest of their lives. The message is simple: what comes from the earth can be returned to enrich it, so it can provide for us again and again. How to get started? Today's guests, from San Francisco, CA and Northampton, MA, will tell you how: Start small. Champion your early adopters. Develop educational and marketing tools to enlist the support of the entire school community. Or use materials from other districts--there's lots out there already! Thanks to today's sponsor, Cain Vineyard & Winery.

"A big part of San Francisco's 'Zero Waste' initiative hopes to be achieved through education... we have a 63% landfill diversion rate in San Francisco schools." [6:00]

"We prefer starting with the kids and hope the adults catch on... We understand the power that kids have." [14:20]

-- Tamar Hurwitz on Inside School Food

"We did underestimate how difficult it would be to get all of the students to sort their food waste properly; it was difficult to get everyone on board." [27:30]

-- Anna Moore on Inside School Food


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In the last of the Old School vs New School series, Greg Blais is joined by two talented cheesemongers - Emily Acosta of Eataly and Matt Rubiner of Rubiner's Cheesemongers and Grocers. Hear them both explain how they found cheese as a career, what the world of cheese means to them and what makes a "real" cheesemonger. Find out how the cheese industry has changed over the years and what tools make learning the trade easier in 2014. This program was brought to you by Bonnie Plants.

"We didn't have NYU food studies or cheese caves internships - I made flash cards!" [08:00]

-Matt Rubiner on Cutting the Curd

"I was fascinated by this process of liquid milk turning into something you could keep for a long period of time." [10:00]

--Emily Acosta on Cutting the Curd


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