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Photo by Tbm Johnson FUNDS: Chris Parrish, left, presents a large check to Headwaters' Cole Johnson for the Farm-to-Table program on behalf at the Rappahannock Farm Bureau.
growing food in raised beds behind die high school for the school cafeterias, local nonprofits, said the Rappahannock Senior Center. Last yean over 550 pounds of fresh produce were donated or sold.
In 2005, the program expanded to the elementary school. “We did a lot of tun activities,” reported Diana Loya. a student in the F2T 6th grade Exploratory class, last year. “Like planting, weeding, watering, and filling the bird feeders. We learned how to tell the difference between a spinach plant and a weed. I also learned about healthier eating, and tried a lot of new foods.*
While teaching gardens are becoming more common in Virginia schools, Rappahannock’s program is unusual in the scale of its food production, and perhaps unique in its level of integration with the high school’s celebrated Culinary Arts program. In part the brainchild of Culinary Arts teacher Mary Arthur, F2T is a partnership between Headwaters, the local education foundation, and Rappahannock County public schools. “My students learn how to utilize seasonal ingredients from the garden—how to be creative and to cook whatever is being harvested,” said Arthur.
program
This spring, a work-study component was added to F2T. Students helped harvest over 300 pounds of asparagus from a neighbor’s patch. Hundreds of pounds were sold to Thornton River Grille, the Inn at Little Washington, and Fellegata’s; over 50 pounds were donated to the Senior Center Students tracked their hours, expenses, and income, and split the profits.
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