On Tuesday, the Johns Hopkins Center for a Livable Future honored Baltimore City Public Schools’ Great Kids Farm with an award for visionary leadership in local food procurement and food education. The school system is now able to provide local milk, fruits, and vegetables with meals it serves and is working to help its more than 200 schools and programs develop their own gardens. Throughout the month numerous articles on this trend towards local food production have been published. For example, The Baltimore Sun published an article about the first harvest of the new one-acre garden at McDonogh School in Owings Mills. This isn’t a new trend. In fact, McDonogh School began in 1873 as a school for orphan boys who grew their own foods and farming continued at the School until the early 1960s.
Coincidentally, The New York Times published an article Tuesday entitled “Schools’ Toughest Test: Cooking” about the impressive efforts that New York City’s Middle School 137 has made in redefining their lunch program. The article proves that it is possible to “entice nearly 2,000 students at the height of adolescent squirreliness to eat a good lunch,” but that it is definitely not easy: ingredients must be approved by the Department of Education, meet the food cravings of a culturally diverse student body, and then there is the need for cooking equipment—according to the article, only half of New York’s 1,385 school kitchens have enough cooking and fire-suppression equipment to actually cook. The efforts by Sharon Barlatier, the manager of the middle school cafeteria, that are described are commendable.
The article is a must read for anyway who questions the practicality of providing quality lunch programs in urban schools nationwide.