What our food staff cooked this month is spring-like. The days are cool but not bitter. And although the days are cool, the produce is eternal and springs forth on our plates. May is one of the best months for fresh produce! This month’s article explores farm-to-school cooking and the Common Threads cooking program. Read the article for some inspiration! Also check out the Chefs’ columns below. These are delicious ways to make the best of spring.

Farm to School

What our food staff cooked last month was a feast! Students in the Green Street School’s sixth grade French class prepared Haitian riz colle, tropical salads, and nine other dishes. They also prepared nine drinks and 10 desserts to celebrate six years of learning French. Students were on the edge of their seats as they prepared and enjoyed the dishes, which were all delicious! The next month, students will be able to prepare similar feasts for the entire school!

This year, BVSD Food Services Director Ann Cooper took her Farm to School initiative a step further by expanding their local food procurement. Cooper made numerous visits to local farms, restaurants, and markets, and spoke at public events to spread the word. The results are impressive! The school has begun a journey toward becoming the foodiest school in the state, with more students and faculty taking the lead. What’s next?

Farm to School’s cooking program

The goals of Farm to School are to connect local farmers and school districts through educational opportunities. This is done through school meals, garden programs, cooking classes, and visiting local farms. Farm to School activities also provide benefits to the community and the schools involved. Read on to learn about the benefits of Farm to School. These activities are not only beneficial to schools and children, but also to farmers and food producers. Learn about the benefits of Farm to School in your community and how to start a Farm to School program.

The Farm to School cooking program was launched in October 2014 with the help of Cornell Cooperative Extension. The program is aimed at increasing the availability of locally grown foods in schools, improving student health and supporting regional food systems. The program has been successful in improving the health of schoolchildren, and it also promotes regional food systems. However, when the district faced funding challenges this year, the organization was forced to consider other delivery methods. Ultimately, the program was successfully delivered by the CCE’s Farm to School Educator, from a distance.

Common Threads’ cooking program

The mission of Common Threads is to promote nutrition and healthy eating through hands-on cooking education. The program’s monthly newsletter offers nutritious recipes, healthy eating tips for teachers and parents, and information on upcoming events. Founded by parents and educators, Common Threads teaches children about healthy cooking and eating through a culturally relevant curriculum. In addition to cooking, students are introduced to nutrition concepts, and a love of healthy foods will result in lasting change.

The cooking program, which started in classrooms and ended in the kitchen, touches on the Common Threads core values of respecting cultural diversity, good nutrition, appreciating food and eating together. The program, which focuses on healthy eating habits and knife-free cooking, is incorporated into schools and has been implemented in low-income areas across the country. For the first time in Texas, the program has expanded to six counties.

Chefs’ columns

If you are in the New York Times and would like to know more about food, you can read a monthly column by our food editor, Alison Roman. She shares stories about the food she’s cooked in the month she wrote about. For instance, one of her columns is called “Off Menu,” and it describes the food staff’s experiences cooking at the Times and on TV. She also covers issues like class barriers and the media’s influence on the world of food.