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Earth to Cafeteria

2010.06.25
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If you look through past entries on this website you may note our events, such as Salad Day or Soup Day that celebrated our harvests and allowed students to taste the fruits of their labour.
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This Spring we changed this philosophy a began harvesting crops as soon as they were ready.
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Fresh arugala...
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and varieties of lettuce go into the salads served at lunch.
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And herbs are harvested and used to season other dishes.
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It makes me proud that a portion of what we serve our students is "beyond organic."
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