Serving up local carrots from Wholesome Foods Farm steamed with honey and lemon!

Serving up local carrots from Wholesome Foods Farm steamed with honey and lemon!

 

Happy Harvest of the Month!

Happy Harvest of the Month!

 

Head cook Amy Russell made carrot cookies from scratch using applesauce and whole wheat Montana flour that Red Lodge students ground last spring.

Head cook Amy Russell made carrot cookies from scratch using applesauce and whole wheat Montana flour that Red Lodge students ground last spring.

 

The proof is in the sticker vote – kids love carrots!

The proof is in the sticker vote – kids love carrots!

 

By Emma Fernandez, Red Lodge, MT
Emma grew up in Washington, DC in a family who built relationships by sharing good food and stories around the dinner table. She studied public policy and ethics at Princeton University, where her interest in food grew from her passionate commitment to addressing environmental and social justice issues. Midway through school, she worked with the Know Your Farmer, Know Your Food initiative at the USDA, learning how local food systems provide a range of economic and environmental solutions to communities across the country. Inspired by this work, she spent senior year studying urban agriculture in Newark and wrote a thesis promoting agriculture as an urban planning tool. After graduating in 2013, she spent a semester with the National Outdoor Leadership School backpacking, climbing, and skiing her way across the Rockies, while learning group leadership and teaching skills. The following spring she worked with DC Greens to promote access to healthy, local foods in the nation’s capital. Most recently, she spent the summer using experiential learning to engage teenagers on wilderness trips in the Tetons and Yellowstone. Emma loves to read, hike, run, and take her dog for long walks. She is serving in Red Lodge, Montana, where she teaches hands-on nutrition, cooking, and gardening lessons and brings local products into the school cafeteria.