Local Food at Harwood Union High School

From the Harwood Union Bulletin

A Note from the Associate Principal, Dorinne Dorfman about Locavore principles in the Harwood Lunch Program

Tuesday, September 16, 2008 – Harwood Union Middle/High School provides what most other schools in the world overlook: high quality, locally grown, nutritious meals.

Currently the Vermont Department of Agriculture is in its second year of encouraging schools to develop instructional materials and purchasing partnerships with area farms. Watching students who grow up on family farms or inherit Vermont’s agricultural legacy become passionately involved in this effort is absolutely awe-inspiring.

While food service managers and cafeteria staff struggle with the demands of producing quick, low-cost meals during a time of rising global food and transportation prices, those at Harwood are more committed than ever to serving dishes that rival any restaurant. The temptation to buy commodities is great; the two-step process of click the icons one day and a complete delivery the next utilizes far less energy and judgment than planning for the long-term, negotiating with local growers and producers, and preparing huge quantities from scratch.

Central to the support for a strong Locavore menu is the belief that the total school experience forms a Harwood education, from its challenging courses and extraordinary programs to its student-run assemblies and yes, its delicious food. Since school began I have interviewed over a hundred students, and in nearly every [case], they cite “the food” as what they are proud of at school, second only to the sports program.

What many skeptics of the Locavore movement may not realize is that serving food the students take pride in boosts sales, and that producing one’s own baked goods, hot sandwiches, and condiments saves money, since pre-packaged products, loaded with highly processed, unhealthy ingredients, are downright expensive.

The challenge we face is the number of students who still pass up the chefs’ delicious options, instead spending their money on Snickers ice cream bars and the like. I encourage parents/guardians, faculty, and staff to persuade these youth to enjoy the best of our cafeteria-café program by eating right–for a learning boost and feeling good inside.

I would like to thank Paul Morris, Gary McCafferty and all the food service staff.

Here is the menu for the Locavore Lunch on September 18th

Locavore Lunch Menu

Locavore Challenge Week

  • Local Corn Chowder
    • Corn, Neill Farm, Waitsfield
    • Potatoes, Santa Davida Farm, Waitsfield
    • Roasted Natural Chicken, Misty Knoll Farms, New Haven
  • Ratatouille
    • Zucchini, Summer Squash, Gaylord Farms, Waitsfield
    • Eggplant, Screamin’ Ridge Farm, East Montpelier
    • Basil, Oregano, Wellspring Farm, Marshfield
    • Tomatoes, Dog River Farm, Berlin
  • Organic Pain au Levain
    • Red Hen Baking Co, Middlesex
  • Peach Cobbler
    • Peaches, Shelburne Orchards, Shelburne
    • Organic Wheat Flour, Butterworks Farm, Westfield
  • Local Partners
    • Gaylord Farm, Misty Knoll Farms, Shelburne Orchards, Mad River Locavores, Red Hen Baking Co, Food Works at Two Rivers, Monument Farms Dairy, Mansfield Dairy,Screamin’ Ridge Farm, Wellspring Farm, Neill Farm, Santa Davida Farm, Dog River Farm, Butterworks Farm, Cabot Creamery, Champlain Orchards