In 2016, we named our first Massachusetts Farm to School, “Kale Blazers,” at our biennial Farm & Sea to School Conference. Going forward we have honored our Kale Blazers during Farm to School Month in October, as a way to celebrate all things Farm to School. The Kale Blazer recognizes an individual or group of individuals who have demonstrated excellence and leadership in farm to school activity in Massachusetts. These are people or groups at the forefront of the farm to school movement – innovating and setting inspiring examples for others to learn from. As we seek to advance equity in the farm to school movement, we aim to recognize those individuals who are working to ensure that all students can enjoy local food in school meals and engaging food education.
Jessica Lander, Lowell Public Schools
Jessica, a history teacher at Lowell High School has used food to connect with her students through the, “Tasting History Project, a program she developed several years ago inspired by her students’ diverse backgrounds. Jessica shares that, “The Tasting History Project has become a powerful way to connect the stories and experiences of immigrants of the early 20th century with the stories and experiences of my immigrant students in the 21st century. We begin the project by exploring global food traditions. Then my students set about choosing a favorite recipe. They must go home and ask their family how to make it.” In 2021, General Manager Alysia Spooner-Gomez & Head Chef Michael Emmons in the Food & Nutrition Services Dept. at Lowell, reached out to Jessica about collaborating with her class to develop culturally relevant meals for school cafeterias in their district. Jessica says, “Every month, having selected one of our students’ recipes from our newly published cookbook, Chef Michael joined our class. He shared with us his interpretation of one of my students’ recipes, accounting for school nutrition guidelines and available ingredients, so that we could all taste and he asked my students for feedback and recommendations. After my students gave their approval, the dish was then served across the district to more than 14,000 students.”
Greta Shwachman, Greenfield Public Schools
Greta is the Food Service Director at Greenfield Public Schools. Her goal is to increase school lunch participation and promote healthy eating through various educational programming initiatives in the cafeteria, garden, classroom and community. With an eye on locally grown, farm sourced foods, Greta’s energy and dedication to food justice and school gardening is unyielding. She began her career as a FoodCorps Service Member, and has been incorporating Farm to School elements into her work for many years. Greta says, “This work is important to me because of the direct impact it has on communities on an economic and social level. From an economic perspective, it leverages the power of institutional purchasing to support local farms. This is key to creating a more sustainable local food system. It’s also a powerful tool for food access, bringing more fresh and local food into communities affected by food apartheid. From a community perspective, farm to school can unite diverse stakeholders and create new opportunities for collaboration and engagement.” Read more about Greta here.
Jorge Sosa & Michael Docter, Mi Tierra Tortillas
Jorge & Michael are co-owners of Mi Tierra Tortillas, locally produced corn tortillas made from corn grown in Hadley, MA. Mi Tierra grew out of a friendship between a local farmer and the owner of a popular Mexican restaurant. When a fire ravaged Jorge’s restaurant, he needed a way to rebuild the business, and began making tortillas, which Michael sold at his farmers’ markets during the winter. After that first successful season selling tortillas, they started up a business together.
They supply 100% locally grown, whole-grain tortillas to Springfield Public Schools, Franklin Public Schools, UMASS Amherst, Wesleyan University, Emerson College, New Bedford Public Schools, Lesley College, and Connecticut College, that help school serve meals connected to the food traditions of many students. Over the course of one year, Mi Tierra processes over 200,000 lbs. of local corn. Read more about their work here.
!! Mi Tierra would like to extend a special offer of organic tortillas at the price of conventional tortillas from now until November 15th for any schools or districts who would like to try their product!!
Phone: (413) 253-3844
Email: info@massfarmtoschool.org
