Hunger is the Best Pickle

Snooki is NOT the Best Pickle!

Benjamin Franklin is attributed with this quote, and there is something magical about the hunger and yearning that precedes a great meal. Based on our last post, the most frequent question we received was, “When are you inviting us over for dinner?” A fair question. The second most frequently asked question was, “How do you pickle okra?”


The process of pickling (also known as brining or corning) began as a way to preserve food for out of season use and for long journeys (such as your last family vacation in the car). One of the distinguishing characteristics of pickling is that it results in a pH less than 4.6, which is sufficient to kill most bacteria. In short, out of all the recipes we’ve ever posted, you are least likely to poison someone by feeding them homemade pickles!

Pickled okra is a distinctly Southern treat, and that’s why we featured it in our “Walking Gumbo.” This recipe originally came from Mrs. Elsie Holliday (we’ve tweaked it a bit), an upstanding citizen of North Carolina. It was passed along to us through Mr. Randy Pierce, and it is guaranteed to make your tongue slap both sides of your mouth.


Pickled Okra

3 lbs okra
5 cloves garlic (1 per jar or use 1 tsp of minced per jar)
5 fresh red hot peppers (1 or 2 per jar or 1 tsp of crushed red pepper per jar)
1 qt water
1 pt 5% apple cider vinegar
1/3 cup salt
2 tsp dill seed
1 tsp mustard seed
Trim rough stems from top of okra. Soak in ice cold water for 30 minutes. Meanwhile, sterilize five canning jars. Place 1 clove of garlic and one hot pepper in each jar. Bring water, apple cider vinegar, salt, dill and mustard to a boil in a large pot on the stove.
Cut a slice in each piece of okra ( to help absorb liquid). Pack okra in the jars. Pour boiling liquid into the jars leaving ¼ head space (the bottom ring on the jar mouth). Add lids and rings to jars. Process jars in boiling water bath for 10 minutes.
Viola!

It's Always Better When We're Together



Nieces Loreli and Piper hunting Morel Mushrooms


If you are a fan of Jack Johnson’s music (or of Reese’s peanut butter cups), this assertion makes perfect sense! Some things in life truly are better together, and we were reminded of that when we hosted a dinner party Saturday evening. Sharing food with friends enhances the flavor by connecting it with a meaningful experience. The flavor of food is also enhanced when it’s correctly paired with wine or spirits. Here’s the menu from our first Spring dinner party, aptly titled “Rustles of Spring.” Hopefully this inspires you to invite your friends and neighbors to your house for your own spring dinner!



“Walking Gumbo” (Sunny Slopes Farms Johnny Cake, House Made Chorizo, Pickled Blooming Gardens Okra, Wild Caught Gulf Shrimp) paired with an Indiana Sazerac cocktail

Savory Spring Break Pudding (Blooming Gardens Asparagus, Locally Foraged Morel Mushrooms, Scholars Inn Bakehouse Bread, Gruyere Cheese) paired with 2004 Blanc de Blanc, LeReve, Domaine Carneros, Napa, California

Indiana Corn Chowder (Fire Roasted Blooming Gardens Corn, Home Grown Potatoes, Homestead Growers Dairy) with 2008 Sauvignon Blanc, Drystone Berridge Vineyard Estates, Marlborough, New Zealand

Hoosier Mama’s Bloody Mary mix with Indiana Vodka

Brick Oven Limousin Beef (Carrico Farms New York Strip roasted in the brick oven, Home Grown Spaghetti Squash with homemade/home canned marinara sauce, Blooming Gardens Broccoli) with 2003 Rocche, Barolo DOCG, Aurelio Settimo, LaMorra, Italy

Whimsical Peanut Butter & Jelly (Endangered Species Chocolate Mousse Tartlet, Easley Vineyard Concord Grape Juice & Peanut Butter Cream Sauce), 2000 Late Bottled Vintage Port, Dow’s, Oporto, Portugal

BJava Brazil Serra Negra Pressed Pot Coffee

We’ve Come a Long Way, Baby!

We were encouraged to see this article in the Indianapolis Star on Sunday (YES, we promptly recycled the paper after reading the article). Congratulations to the many people around Indianapolis who’ve had the vision to establish these great venues to purchase local foods. Join us in supporting the locations mentioned in this article!

Ice, Ice, Baby

As the ice and snow fall over the next 48 hours, it’s a great time to huddle around the stove and create delicious meals. It’s even better if you can involve the whole family (or maybe it’s not, we hardly know your family). Either way, here’s our favorite potato soup recipe, perfect for a cold winter day! And, if you were one of those crazies standing in line at the grocery store, this will put your recently purchased milk to good use.

Hearty Potato Soup

6 medium potatoes, peeled and sliced

2 carrots, diced

6 celery stalks, diced

2 quarts water

1 onion, chopped

6 T. butter

6 T. all purpose flour

1 tsp. salt

½ tsp. pepper

1 ½ c. milk

In a large kettle, cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain, reserving liquid and setting vegetables aside. In the same kettle, sauté onion in butter until soft. Stir in flour, salt and pepper; gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

There’s More Than Corn in Indiana!

As we continued to expand our diet to include more foods grown, raised and cultivated in Indiana, we’ve been pleasantly surprised at the breadth of products available. We started with the obvious ones – corn, tomatoes, green beans, peas, potatoes, etc. Our shocking discovery is………INDIANA CITRUS! That’s correct! It was serendipity at its finest. We toured the Lily House at the IMA and there were citrus trees heavy with fruit in the sun room.  Then we went to a pitch in dinner and someone brought oranges off of their tree they keep in a green house.

It’s in the spirit of our pleasant discovery that we share this fun recipe using Indiana ingredients (yes, we do have Jerusalem artichokes (aka. sun chokes) in Indiana!). This brothy vegetable soup has a great citrus flavor and is uniquely characteristic of the Provence region of France. This recipe was modified based on one in the Moosewood Restaurant New Classics Cookbook.
Jerusalem Artichoke Soup Provencal
1 T. olive oil
1 ½ c. chopped onions
¾ c. peeled and medium diced potatoes
1 ¼ c. peeled and medium diced carrots
¼ c. small diced celery
1 tsp. salt
1 bay leaf (you can grow your own!)
2 ½ c. chicken or vegetable stock
5 artichoke hearts, cut into quarters or 7 oz. sun chokes
1 T. dry sherry
½ T. dry white wine, Sauvignon Blanc from New Zealand is the best
1/8 c. fresh orange juice
¼ tsp. freshly grated orange peel
Ground black pepper to taste

Warm the olive oil in a nonreactive soup pot.
Add the onions, potatoes, carrots, celery, salt, and bay leaves and sauté on medium heat for 10 minutes, stirring often.
Add the stock or water and bring to a boil; then lower the heat, cover and simmer for about 15 minutes.
Add the artichoke hearts or sun chokes and sherry to the soup pot and continue to simmer for five minutes.
Stir in the lemon juice, orange juice, and orange peel and simmer for an additional 5 minutes.
Season to taste with black pepper.
Remove and discard the bay leaf.
Serve with a nice crust piece of bread.

How Sweet It Is...

When frosted window panes replace fall’s foliage, we crave winter’s hearty fare. From stews to soups and root vegetables to the treasures of our root cellar (OK, it’s just a basement, but that’s not very poetic), we are inspired to experiment with new flavor combinations. Holiday entertaining lends itself to leftovers and scraps that can easily be transformed into new meals. We challenged ourselves to create new breakfast fare using ingredients in our pantry and refrigerator.


Our winning combination will sweeten your next breakfast, or, at least, warm you from the inside out!

Sweet Potato Hash

2 tbsp olive oil
1 medium onion, chopped
1 pound sweet potatoes, peeled and small diced
2 cloves garlic, minced
Leftover meat (optional – add small diced, leftover ham, turkey, bacon, etc!)
Eggs (1 or 2 per person, your choice!)
¼ cup bread crumbs
4 T. butter
Herbs (thyme, sage, rosemary recommended but not required)

1.  Heat olive oil in a 12” skillet over medium heat and add onions and sweet potatoes. Cook until potatoes are al dente. Add garlic and sauté for another 30 seconds. Stir in meat and heat through.

2.  Prepare eggs over easy.

3. Distribute hash across serving bowls. Place eggs on top of hash. Melt butter in the skillet you used for the eggs over medium heat. Add herbs and breadcrumbs. Cook until bread crumbs are lightly toasted. Spoon butter herb mixture over eggs.

Serve warm.

Play With Your Food

How many times did your parents tell you to stop playing with your food? There is now an entire group of adults that make a living out of playing with their food…..the Vienna Vegetable Orchestra. The group is in the United States for the first time, and their specialty is fashioning musical instruments out of…….yes, vegetables. The group performed for over an hour and delighted the audience with hollowed out carrots connected to bell peppers that resembled horns, pumpkin drums and dried bean shakers. As long time symphony patrons, we wondered if we would be delighted or violated.


The verdict is delighted. We were also pleased to see that all vegetables were ultimately put to a productive purposes either as food or compost. Watch a performance on YouTube today, and then call your parents to let them know you might have missed your calling!

Food and Democracy

This weekend we had the opportunity to chauffeur Frances Moore Lappe, prolific author and change agent. Frances became widely known for her book, “Diet for a Small Planet,” originally published in 1972. Think of her as the predecessor to Michael Pollan (author of the “Omnivore’s Dilemma,” and other books). We were surprised to discover Frances has Hoosier roots as an alum of Earlham College.

She was in town as part of the Spirit and Place Festival. This year’s theme was “Food for Thought.” Numerous events over the past two weeks celebrated this theme, including exhibits, tours and speakers. Saturday evening concluded the festival with a panel discussion featuring an artist, an urban farmer and an author.

We were incredibly struck with Frances’ conviction that true democracy is at the root of food issues. And, that democracy must include seats at the table for citizens, big agriculture, government officials, etc. Without that structure, there will never truly be an end to poverty and hunger. Take advantage of the opportunity to read one of her many books (including one that will be coming out in September) or watch her presentations on YouTube. It will truly provide you with food for thought.

I believe the biggest statement that she makes is that change starts with one person. All it takes is one person in a democracy speak up. Democracy is not a government; it is the people.

The more you know, the more you realize you don't know.

It’s always fascinating to see how other people live. We enjoy touring homes – new and old – that tell a story about the owner(s). We often see how other people live through the food they eat. Sometimes we congratulate ourselves on returning to a seasonal diet and knowing where our food comes from. This passage from the excellent book The Lady in the Palazzo by Marlena de Blasi reminded us how our friends in Italy live and that food is life!


One morning I arrive at her table as Tomassina is taking cherries, fat as walnut and chastely pink, from a pasta strainer and placing them on a small, unpolished silver tray. I ask her to choose a melon for me - for my lunch - from the small pyramid of them built up next to a newspaper cone full of dusty blue plums, which she'd laid down like a cornucopia. She dismantles the pyramid, pulling and pinching at the stem end of each melon, shaking her head, gazing at me once in a while, hopelessness rising. When she has inspected all of the navels of all the melons she looks at me, a surgeon with tragic news.

"I have nothing that will be ripe enough for one o'clock." Holding up one in the palm of her hand, she says, "Perhaps this one will be ready by eight this evening. Surely it will be ready by midnight. But nothing will be ready for lunch."

Speechless in the light of her specificity, I simply nod toward the melon still resting in her palm. Tenderly she wraps it in brown paper and then in a sheet of newspaper, pleating the ends in intricate origami folks, making a cushion for the melon. She comes around to the front of the table then, opens my sack, places the melon in it. She looks up at me, then, "Wait until midnight if you can."

I need this woman in my life. I need to learn more about melons and much more about timing and patience and what matters and what doesn't matter at all. I have a midnight melon in my bag, its flesh ripening as I walk in the Umbrian sun, as I make my way past the dark, crackling veneer of a suckling pig laid on a pallet of herbs in the back of a whiny white van, past the man from Attigliano who's roasting chickens over an oak-fired grill on the bed of a pickup. And all the while I'm trying to remember what Gaspare had said. Our earth is rich so we don't have to be. And what Tomassina said to me as she laid the melon in my sack. The less there is, the more important all of it becomes. Yes, that was what she said.

A Farm to Fork Encounter

We left the Carmel area at 4 p.m. one Friday and parallel parked in 1945 two hours later. This is not a new Michael J. Fox movie, and it’s not an elaborate hoax. After years of hearing the buzz about Joseph Decuis in Roanoke, IN, we decided to experience it for ourselves. Joseph Decuis prides itself on being a “farm to fork” restaurant that invites guests to tour the farm, just six miles from the restaurant, as part of their experience. If you eat at the restaurant, you can also reserve a room at their inn a few blocks away.



We checked in and were welcomed with a cheese plate and then shown to our room, a large, comfortable suite in the historic home. We walked around the “downtown” area, which included stores filled with antiques, art, furniture and food. The striped awnings were reminiscent of yesteryear, and the lack of commercialization was evident. We learned about local artists and enjoyed the leisurely pace.



We “dressed for dinner” and walked to the restaurant. A friendly, knowledgeable hostess greeted us and showed us to our table. We chose the chef’s tasting menu with wine pairings. We were absolutely BLOWN AWAY at the expert pairings and the phenomenal food. The entire staff was very knowledgeable, and we enjoyed a well paced, well prepared meal.



Our breakfast the next morning at the inn also featured local farm foods. We rounded out our visit with a trip to the local farmers’ market as well as a tour of the farm. These are not your average farmers – in fact, many of the “outbuildings” are so clean we would gladly eat off the floors. We learned about the true Japanese wagyu beef raised on the farm as well as the opportunity to return for dinners on the farm property.



If you’re looking for a new and great experience, we highly recommend a road trip to Roanoke, IN. Overalls optional.

Our “Shovel Ready” Project

As the government continues to look for ways to stimulate the domestic economy, significant emphasis has been placed on “shovel ready” projects. The idea is to reward communities that have well documented infrastructure projects. It’s supposed to be a win-win for the community – job opportunities, better bridges, completed roads and, in our opinion, ideally, fewer potholes.

To take part in Indiana’s best “shovel ready” project to date, come to White River State Park on Sunday August 29 between Noon and 6 p.m. There is a free “shovel” (OK, fork) included with each ticket, allowing you to sample food from Indiana’s finest farmers and chefs. Dig IN! is an event designed to celebrate our bountiful Indiana harvest in a way that highlights sustainable agriculture and the significant culinary talent throughout the state.

Visit www.digindiana.org to get more information about the programs, panels and people you’ll have the opportunity to meet that day. There’s even an iPhone app to help guide your agenda.

Remember, digging in to our local food sources helps the local economy….and it will certainly help fill that large pothole of hunger in your stomach.

What’s in a name?

We recently enjoyed Tastebud Tours’ 3.5 hour walking food tour of the “Magnificent Mile” in Chicago, IL. Real estate developer Arthur Rubloff gave the nickname to the city’s most prestigious residential and commercial thoroughfares in the 1940’s. Today, it’s Chicago’s largest shopping district and also includes fine restaurants, hotels, and skyscrapers.

We enjoyed the tour because it effectively showcased the history of the area and how food shaped, commemorated and celebrated that history. We ate Chicago style pizza, Chicago hot dogs and even sampled the Cheezborger, Cheezborger, Cheezborger (No Pepsi…Coke) from the Billy Goat Tavern. The experience got us thinking about Indiana originals. What restaurants are our icons? What foods were created here that shape, commemorate and celebrate Hoosiers? We would love to hear your thoughts! And Yes, We are aware of the pork tenderloin sandwich...check out all the websites dedicated to the Hoosier classic

It’s Summertime, Sweet Summertime!

As the number of warm days continues to increase, Indiana’s bountiful harvest is ready to consume! Early season rain and warmer temperatures this summer mean an early crop of tomatoes and cucumbers. We are already feasting on these tasty treats and wondering about your favorite ways to serve them. We entertain frequently in the summer and also attend Symphony on the Prairie, so we favor preparations that travel and hold well in warm temperatures. This recipe is easy to adjust seasonally based on the fresh produce you have on hand:



Quinoa Salad with Herbs & Fresh Vegetables



1 c. quinoa

2 c. water or stock (vegetable or chicken)

3 c. raw vegetables, chopped (our favorite combination is cucumbers, sugar snap peas, tomatoes, carrots, broccoli – all of which are in season right now)

1/8. Fresh herbs, minced (our favorite combination is chives, basil, thyme – all of which are in season right now)

1 c. salsa (we are using the last of what we canned in the summer of ’09)



Bring water or stock and quinoa to a boil in a medium saucepan. Reduce heat and cover to simmer 10-12 minutes, or until all liquid is absorbed. Pour onto a plate or pan and spread out evenly; chill. While quinoa cools, chop vegetables and herbs. When quinoa is cooled completely, place it in a large mixing bowl. Add vegetables, herbs and salsa. Season to taste.

Local Farmer Needs Your Support

When you know where your food comes from, you have the opportunity to build relationships with the producers who work so hard to grow and cultivate that food. John and Kelly own Seldom Seen Farms and offer fantastic produce through the Broadripple Farmers’ Market, Indy Winter Farmers’ Market and a CSA. Unfortunately, Kelly was struck by last lightning Thursday while working on the farm. Her husband, John was there and able to perform CPR while waiting for medics to arrive. Kelly is in critical condition in the Cardiac ICU at Methodist Hospital in downtown Indianapolis.



You can support the family during this time by patronizing their booth at the Broadripple Farmers’ Market. Also, many of the stands at that market are donating a percentage of their proceeds to Kelly’s care and offering the opportunity for direct donations. A great member of our community is in need, and beyond the traditional benefits of buying local, this time the importance your dollars staying local is even more significant.

I am working with Indy Fringe to do the food for The Longest Dinner on August 29th on Mass Ave. We are donating 25% of proceeds to Kelly's fund.

Put me in Coach

We ate our last winter squash this week. Yep, it was picked in October, survived spring training, and has just been hanging out in the bull pen waiting for action. The butternut squash was called up in a major way: Roasted Squash Mexican Lasagna. It is amazing to us how long food lasts when it is grown sustainably. I can't imagine going to the store and buying an 8 month old squash that tasted good. Since we are getting tons of lettuce in the CSA right now, the Mexican Lasagna was a good way to break up the green onslaught (although Karen still made me eat a salad with it). With this dish you're sure to pitch the 3rd perfect game of the year.

Roasted Squash Mexican Lasagna
Ingredients
• 1 tablespoon vegetable oil
• 1 large onion, chopped (about 1 cup)
• 1 cup frozen whole kernel corn
• 2 1/3 cups tomato sauce
• 3 ancho chilies, soaked in water, pureed
• 1 butternut squash, roasted, peeled, diced (about 2 cups)
• 12 corn tortillas (6-inch)
• 2 cups shredded Swiss Connection cheese (about 8 ounces) (or your favorite cheddar style cheese)
• Chopped fresh green onion
Directions
Heat the oven to 350 degrees F.
Heat the oil in a 10-inch skillet over medium-high heat. Add onion and cook for 5 minutes or until they're tender. Stir in the corn. Add the tomato sauce, chilies and squash.
Spread 1/2 cup enchilada sauce in a 3-quart shallow baking dish. Line the bottom of the baking dish with 6 tortillas, overlapping as needed. Spread with half the remaining enchilada sauce. Another layer of tortillas, sauce, top with the cheese.
Bake for 20 minutes. Sprinkle with the green onion before serving, if desired.

Something Seedy

Indiana Strawberries are coming to an end. If you havent't done it yet; now is the time to freeze your for the rest of the year. In honor of our literal first fruits of the season (this year we beat the birds and the geese to the harvest along our house), we offer the following fun facts:

- Strawberries are the only fruit with seeds on the outside.

- The average strawberry has 200 seeds.

- The ancient Romans believed strawberries alleviated symptoms of melancholy, fainting, all inflammations, fevers, throat infections, kidney stones, bad breath, attack of gout, and disease of the blood, liver and spleen.

- Strawberries are a member of the rose family.

- Allegedly if you split a double strawberry in half and share it with the opposite sex, you’ll soon fall in love.



Lettuce is currently abundant as well! Why not combine the best of both worlds and prepare a strawberry vinaigrette dressing for your next big salad?



Strawberry Vinaigrette Dressing



1 c. olive oil
1/2 pint strawberries, stems removed
2 T. balsamic vinegar
1/2 t. salt
1/4 t. pepper



Combine oil, berries, vinegar, salt, pepper, in food processor. Whirl until berries are pureed. The vinaigrette dressing can be prepared ahead of time and refrigerated. Stir before using.

Fava Frenzy

One of the delicacies of early spring to early summer is the fava bean. We just got the first batch in our CSA basket today. Many farmers and gardeners plant fava beans as green manure, because they are nitrogen-fixing, and like other kinds of peas and beans, they enrich soil fertility if they are plowed back into the soil before they start to product beans. They are also planted as a cover crop. The pods form and mature as the weather warms up in early spring. I enjoy their vibrant green color and meaty texture.



If you would like to learn more about how to shell fava beans (many hands might for light work indeed), please visit our friend Michelle Fleury’s blog, “Getting Your Share”.


Here is one of our favorite fava recipes from the Alice Waters cookbook “Chez Panisse Vegetables.”



Fava Bean Puree



2 pounds mid-season fava beans

½ to ¾ c. extra-virgin olive oil

Salt and pepper

2 cloves garlic

¼ bay leaf

1 small sprig rosemary

1 sprig thyme

½ lemon



Put a large pot of water on to boil. Shell the fava beans; discard the pods. Parboil the shelled beans for 1 minute. Drain them and immediately plunge them in ice-cold water for a few minutes to cool. Drain them again and remove their pale green skins, piercing the outer skin of each bean with your thumbnail and popping out the bright green bean inside with a pinch of your thumb and forefinger. Warm about ½ c. of the olive oil in a shallow, nonreactive sauté pan. Add the beans and salt lightly. Add the garlic, peeled and chopped very fine; the herbs; and a splash of water. Cook the beans at a slow simmer, stirring and tasting frequently, for about 30 minutes, until they are completely soft and pale green ad easily mashed into a puree. Add another splash of water from time to time to prevent the beans from drying out and sticking to the pan.



When the beans are done, remove and discard the herbs, and mash the beans into a paste with a wooden spoon – or pass them through a sieve or a food mill or puree with a food processor. Taste for seasoning and add more olive oil and a few drops of lemon juice to taste. If he puree is at all dry and tight, add still more olive oil. Don’t be stingy with the oil; good olive oil is as important to the flavor of the puree as the beans. Serve warm or at room temperature, by itself or spread on grilled bread.



Makes about 3 cups.

Almost Famous

Many of our avid blog readers stop us on the streets to ask for autographs. The paparazzi often hide in the bushes around our house and wait for the right moment to snap our photo as we plant our summer vegetable garden. Certainly this fan following will reach new heights with our recent publication in Indy Living Green Magazine. For the full issue, see www.indianalivinggreen.com

Remember, Mother’s Day weekend is an ideal time to plant the vegetable garden that will entertain you for months on end! Why give Mom a bouquet that dies in a few days when you could give her a tomato plant that will last four months?

Happy Earth Day!

Did you wake up and hug a tree this morning? Do you live in a neighborhood that even has a tree?



We’ve made a conscious effort to reduce our carbon footprint through eating locally. We are also doing composting and worm composting (look for a future post on this riveting topic!) to enrich the nutrient quality of our soil. We couple this with recycling and have reduced our trash to one bag per month!!!



Here is another way your small change can make a big difference. Watch this video, and take the pledge to start bringing your own mug to a local coffee shop. You will find that this small change makes a HUGE difference!

You Say You Want a Revolution

Have you seen Jamie Oliver on TV lately? Based on his success in the UK, he has turned his focus on revolutionizing the American food system. He is talking about how to bring healthy food to our schools and homes. He is talking about one of the fastest growing markets in this country – plus sized caskets! And, he is talking about a “cure” for the industrialized food disease that is slowly killing us. Here is an excerpt from one of Jamie’s speeches. Be sure to check out the pile of “food” on the kitchen table one mother feeds her family in a week.


How do you start a revolution? How do you help lead a major change? It’s a task that feels overwhelming. You can easily postpone taking action day after day until the problem reaches epic proportions. Here’s one easy way to get started. The U.S. Senate Agriculture Committee started discussing the child nutrition bill, farm to school support was upped to $40 million over 5 years and the bill was reported out of committee. This topic will resume in the Senate in mid-to-late April, and the House will start working on it soon. There's still time to speak up: click here to send an email to your legislators.

Indiana Senator Richard Lugar chairs the committee that is reviewing the Child Nutrition Bill. If you live in Indiana, make your voice heard! Across the rest of the country, there’s still an opportunity to let YOUR elected official know that it’s time to bring healthy, real food back to schools. The first of 2 bills has gone to the senate floor, this bill will allow schools to use fresh produce from farms in schools. Yes, believe it or not, it is almost impossible for schools to use fresh produce!

With one click, you’re starting a revolution.