WEBVTT 00:01.033 --> 00:05.866 align:left position:47.5%,start line:89% size:42.5% ♪♪♪ 00:05.966 --> 00:07.400 align:left position:30%,start line:83% size:60% Jeryl: When I was growing up, there were a 00:07.500 --> 00:08.866 align:left position:27.5%,start line:83% size:62.5% lot more farmers in the United States. 00:08.966 --> 00:11.366 align:left position:22.5%,start line:83% size:67.5% Most people lived on a farm or they had an uncle 00:11.466 --> 00:13.566 align:left position:17.5%,start line:83% size:72.5% or a grandfather, somebody that was connected with 00:13.666 --> 00:15.866 align:left position:30%,start line:83% size:60% agriculture, and that's not true today. 00:15.966 --> 00:19.300 align:left position:22.5%,start line:5% size:67.5% Obviously food is what composes our body and 00:19.400 --> 00:22.766 align:left position:17.5%,start line:5% size:72.5% makes us healthy, and so I think it's important that 00:22.866 --> 00:27.100 align:left position:22.5%,start line:83% size:67.5% we understand how food grows, where it comes from, 00:27.200 --> 00:29.533 align:left position:37.5%,start line:83% size:52.5% and all the processes and why eating 00:29.633 --> 00:31.866 align:left position:17.5%,start line:89% size:72.5% certain things is healthy. 00:31.966 --> 00:34.500 align:left position:20%,start line:83% size:70% Jeryl: This is not just a bean, 00:34.600 --> 00:36.966 align:left position:25%,start line:83% size:65% it's the seed for the next generation. 00:37.066 --> 00:39.633 align:left position:22.5%,start line:83% size:67.5% Christina: Jeryl Fry is the owner of Mohr-Fry Ranch, 00:39.733 --> 00:42.600 align:left position:30%,start line:83% size:60% a family farming operation based in Lodi. 00:42.700 --> 00:44.266 align:left position:25%,start line:83% size:65% These heirloom beans are one of 00:44.366 --> 00:45.833 align:left position:20%,start line:89% size:70% their signature products. 00:45.933 --> 00:48.200 align:left position:25%,start line:83% size:65% And soon, they'll be dished up for students in 00:48.300 --> 00:50.766 align:left position:22.5%,start line:83% size:67.5% the Lodi Unified School District, thanks to the 00:50.866 --> 00:52.966 align:left position:27.5%,start line:83% size:62.5% efforts of Zenobia Barlow and the Center for 00:53.066 --> 00:54.300 align:left position:35%,start line:89% size:55% Eco-Literacy. 00:54.400 --> 00:57.033 align:left position:22.5%,start line:5% size:67.5% Zenobia: There's nearly 1 billion meals served in 00:57.133 --> 01:00.266 align:left position:22.5%,start line:5% size:67.5% schools in the state of California annually, 01:00.366 --> 01:05.433 align:left position:15%,start line:83% size:75% so there's huge potential for feeding children healthy food. 01:05.533 --> 01:07.566 align:left position:20%,start line:83% size:70% Christina: The center is working with 71 school 01:07.666 --> 01:10.566 align:left position:17.5%,start line:83% size:72.5% districts in California to serve locally-grown food 01:10.666 --> 01:13.333 align:left position:30%,start line:83% size:60% one day a week - a campaign called 01:13.433 --> 01:15.300 align:left position:22.5%,start line:89% size:67.5% "California Thursdays." 01:15.400 --> 01:17.166 align:left position:22.5%,start line:83% size:67.5% Zenobia: In San Diego, for example, I think they 01:17.266 --> 01:21.233 align:left position:17.5%,start line:83% size:72.5% have at least 212 campuses and they're serving 01:21.333 --> 01:23.900 align:left position:25%,start line:83% size:65% antibiotic-free chili lime drumsticks 01:24.000 --> 01:26.200 align:left position:25%,start line:89% size:65% and fresh vegetables. 01:26.300 --> 01:29.066 align:left position:22.5%,start line:83% size:67.5% In Monterey, they have a Bay2Tray program. 01:29.166 --> 01:34.100 align:left position:22.5%,start line:83% size:67.5% Instead of kids eating pollock from Alaska, 01:34.200 --> 01:37.366 align:left position:25%,start line:83% size:65% they're eating local Monterey-raised fish 01:37.466 --> 01:40.400 align:left position:32.5%,start line:89% size:57.5% in fish tacos. 01:40.500 --> 01:43.300 align:left position:27.5%,start line:83% size:62.5% In Oakland, they're serving whole wheat pasta 01:43.400 --> 01:50.000 align:left position:20%,start line:83% size:70% with kale and chorizo and that kale is from ALBA Organics. 01:50.100 --> 01:51.400 align:left position:22.5%,start line:83% size:67.5% Christina: And here at Lodi High School, 01:51.500 --> 01:54.633 align:left position:17.5%,start line:83% size:72.5% the heirloom beans grown by Mohr-Fry Ranch in Lodi are 01:54.733 --> 01:58.233 align:left position:27.5%,start line:83% size:62.5% being turned into a hearty pasta fagioli dish. 01:58.333 --> 02:02.100 align:left position:25%,start line:83% size:65% Sherene: So with the beans, they come to us 02:02.200 --> 02:05.100 align:left position:17.5%,start line:89% size:72.5% like this - a raw product - 02:05.200 --> 02:07.333 align:left position:32.5%,start line:83% size:57.5% and we have to soak them overnight. 02:07.433 --> 02:09.866 align:left position:22.5%,start line:83% size:67.5% It's very important to soak them or the quality 02:09.966 --> 02:11.566 align:left position:20%,start line:89% size:70% doesn't come out as good. 02:11.666 --> 02:13.133 align:left position:22.5%,start line:83% size:67.5% Nancy: When we started California Thursdays and 02:13.233 --> 02:15.033 align:left position:25%,start line:83% size:65% cooking from scratch, the kitchen staff were a 02:15.133 --> 02:18.866 align:left position:17.5%,start line:83% size:72.5% little hesitant and unsure about what was going to be 02:18.966 --> 02:20.666 align:left position:30%,start line:89% size:60% required to cook. 02:20.766 --> 02:22.533 align:left position:20%,start line:5% size:70% It was a little bit of a transition for our staff, 02:22.633 --> 02:24.566 align:left position:22.5%,start line:5% size:67.5% but once they could see the quality difference 02:24.666 --> 02:27.133 align:left position:22.5%,start line:5% size:67.5% between a canned bean and a fresh bean 02:27.233 --> 02:29.566 align:left position:30%,start line:83% size:60% and how beautiful these beans are, 02:29.666 --> 02:32.333 align:left position:22.5%,start line:83% size:67.5% it really just got them excited about cooking and 02:32.433 --> 02:33.933 align:left position:22.5%,start line:83% size:67.5% adding and introducing the students 02:34.033 --> 02:35.333 align:left position:25%,start line:89% size:65% to that new product. 02:35.433 --> 02:36.800 align:left position:30%,start line:71% size:60% Sherene: I think it's great. 02:36.900 --> 02:39.166 align:left position:20%,start line:71% size:70% So many of our students don't get to eat fresh 02:39.266 --> 02:42.466 align:left position:20%,start line:71% size:70%   food like this because they can't afford it. 02:42.566 --> 02:45.233 align:left position:20%,start line:83% size:70% So I think it's wonderful that we can offer these 02:45.333 --> 02:46.933 align:left position:25%,start line:89% size:65% products to the kids. 02:47.033 --> 02:48.400 align:left position:37.5%,start line:89% size:52.5% Very good! 02:48.500 --> 02:50.100 align:left position:22.5%,start line:89% size:67.5% I can't stop eating it! 02:50.200 --> 02:51.666 align:left position:27.5%,start line:83% size:62.5% Christina: The Lodi Unified School District 02:51.766 --> 02:54.500 align:left position:22.5%,start line:83% size:67.5% began the transition to fresher, more local food 02:54.600 --> 02:55.766 align:left position:30%,start line:89% size:60% a few years ago. 02:55.866 --> 02:57.466 align:left position:25%,start line:83% size:65% Along with the beans, they're now serving 02:57.566 --> 03:00.700 align:left position:25%,start line:83% size:65% hot dogs made in Lodi and sloppy joes using 03:00.800 --> 03:02.566 align:left position:30%,start line:89% size:60% California beef. 03:02.666 --> 03:04.700 align:left position:22.5%,start line:83% size:67.5% They found the biggest hurdle was bringing back 03:04.800 --> 03:07.400 align:left position:17.5%,start line:83% size:72.5% kitchen equipment that had been removed - as well as 03:07.500 --> 03:09.933 align:left position:27.5%,start line:83% size:62.5% training the staff to cook from scratch. 03:10.033 --> 03:13.833 align:left position:22.5%,start line:83% size:67.5% Zenobia: Traditionally, if you looked at 50 years ago, 03:13.933 --> 03:16.300 align:left position:30%,start line:83% size:60% freshly prepared meals were the norm, but 03:16.400 --> 03:19.933 align:left position:25%,start line:83% size:65% as the processed food and fast food convention 03:20.033 --> 03:23.666 align:left position:27.5%,start line:83% size:62.5% occurred across the country, schools stopped 03:23.766 --> 03:26.200 align:left position:30%,start line:83% size:60% building kitchens and started serving 03:26.300 --> 03:27.733 align:left position:25%,start line:89% size:65% heat-and-thaw meals. 03:27.833 --> 03:32.066 align:left position:32.5%,start line:83% size:57.5% So this is the resurgence of sort of the 03:32.166 --> 03:34.333 align:left position:25%,start line:83% size:65% old-fashioned way of cooking real food 03:34.433 --> 03:35.633 align:left position:32.5%,start line:89% size:57.5% for real kids. 03:35.733 --> 03:37.433 align:left position:20%,start line:83% size:70% Christina: And real kids say they can 03:37.533 --> 03:39.066 align:left position:25%,start line:89% size:65% taste the difference. 03:39.166 --> 03:42.000 align:left position:17.5%,start line:71% size:72.5% William: Today I ate some bread with this wonderful soup. 03:42.100 --> 03:43.000 align:left position:25%,start line:71% size:65% It had beans in it. 03:43.100 --> 03:43.966 align:left position:30%,start line:89% size:60% It's really good. 03:44.066 --> 03:45.566 align:left position:17.5%,start line:89% size:72.5% It's very healthy for you. 03:45.666 --> 03:48.300 align:left position:30%,start line:83% size:60% You know, they're like brown. 03:48.400 --> 03:50.233 align:left position:25%,start line:83% size:65% It has a good flavor, especially with all the 03:50.333 --> 03:52.566 align:left position:20%,start line:89% size:70% spices to make it better. 03:52.666 --> 03:54.333 align:left position:30%,start line:83% size:60% All around it's a pretty good soup. 03:54.433 --> 03:55.633 align:left position:30%,start line:83% size:60% Kaylie: Like, in elementary school we 03:55.733 --> 03:58.033 align:left position:25%,start line:83% size:65% didn't have this, and the food was more bland. 03:58.133 --> 03:59.200 align:left position:25%,start line:83% size:65% And like now it's not as bland and 03:59.300 --> 04:00.366 align:left position:27.5%,start line:89% size:62.5% it's more diverse. 04:00.466 --> 04:03.033 align:left position:27.5%,start line:83% size:62.5% It's not just like hamburgers and pizza. 04:03.133 --> 04:05.300 align:left position:27.5%,start line:83% size:62.5% It's like bean soup and sloppy joes. 04:05.400 --> 04:06.600 align:left position:25%,start line:5% size:65% It wakes me up more. 04:06.700 --> 04:09.933 align:left position:20%,start line:5% size:70% Like a few years ago I'd fall asleep in class 04:10.033 --> 04:11.600 align:left position:25%,start line:83% size:65% all the time, and now like after lunch 04:11.700 --> 04:14.266 align:left position:20%,start line:89% size:70% I'm like awake and ready. 04:14.366 --> 04:15.800 align:left position:22.5%,start line:71% size:67.5% Morgan: It's probably a little bit better to, 04:15.900 --> 04:18.900 align:left position:17.5%,start line:71% size:72.5% like, eat healthy, so like hearing that things like 04:19.000 --> 04:20.566 align:left position:17.5%,start line:71% size:72.5%   they come from our backyard - like they came 04:20.666 --> 04:22.100 align:left position:20%,start line:83% size:70% from our right out of our backyard -- it's kind of 04:22.200 --> 04:23.633 align:left position:20%,start line:89% size:70% cool to think about that. 04:23.733 --> 04:25.133 align:left position:32.5%,start line:83% size:57.5% Christina: Lodi Unified also put in 04:25.233 --> 04:27.700 align:left position:25%,start line:83% size:65% self-serve salad bars at all their schools, 04:27.800 --> 04:29.766 align:left position:20%,start line:83% size:70% offering students fruits and veggies that 04:29.866 --> 04:32.700 align:left position:32.5%,start line:83% size:57.5% are 85 percent California-grown. 04:32.800 --> 04:34.866 align:left position:17.5%,start line:83% size:72.5% Nancy: We get our arcadian mix, our salad mix, 04:34.966 --> 04:37.100 align:left position:20%,start line:89% size:70% from the Salinas Valley. 04:37.200 --> 04:38.466 align:left position:25%,start line:83% size:65% We have strawberries that have been 04:38.566 --> 04:40.800 align:left position:30%,start line:83% size:60% grown right here, close to Watsonville. 04:40.900 --> 04:43.966 align:left position:22.5%,start line:83% size:67.5% It is all sourced here that we can get in season. 04:44.066 --> 04:46.733 align:left position:20%,start line:83% size:70% The fresh produce is not that much more expensive 04:46.833 --> 04:48.266 align:left position:25%,start line:89% size:65% to bring it in local. 04:48.366 --> 04:50.700 align:left position:22.5%,start line:83% size:67.5% The beans maybe were a little bit on a pound for 04:50.800 --> 04:53.300 align:left position:27.5%,start line:83% size:62.5% pound basis, but by the time I add in the 04:53.400 --> 04:55.666 align:left position:20%,start line:83% size:70% additional costs it isn't really that much of a 04:55.766 --> 04:57.900 align:left position:27.5%,start line:89% size:62.5% difference for us. 04:58.000 --> 05:00.733 align:left position:22.5%,start line:83% size:67.5% Maybe a few cents on a meal, but it is well worth it. 05:00.833 --> 05:02.833 align:left position:25%,start line:5% size:65% Kyle: I like to know that the food I eat is 05:02.933 --> 05:05.700 align:left position:20%,start line:5% size:70% fresh and not come from a company and processed and 05:05.800 --> 05:07.533 align:left position:32.5%,start line:83% size:57.5% just left in a can and shipped. 05:07.633 --> 05:10.233 align:left position:32.5%,start line:83% size:57.5% I like to know that it is fresh. 05:10.333 --> 05:13.633 align:left position:22.5%,start line:83% size:67.5% Zenobia: The 71 school districts in our network 05:13.733 --> 05:17.966 align:left position:17.5%,start line:83% size:72.5% are examples of people who are innovating and making 05:18.066 --> 05:21.800 align:left position:22.5%,start line:83% size:67.5% commitments to do this in large or small ways. 05:21.900 --> 05:23.666 align:left position:25%,start line:83% size:65% Nancy: My advice for other districts would be 05:23.766 --> 05:26.000 align:left position:22.5%,start line:83% size:67.5% for them to start small if they're looking to 05:26.100 --> 05:28.733 align:left position:20%,start line:83% size:70% introduce local foods or be a partner within the 05:28.833 --> 05:31.566 align:left position:25%,start line:83% size:65% California Thursdays initiative. 05:31.666 --> 05:33.933 align:left position:22.5%,start line:83% size:67.5% And by doing that they don't have to necessarily 05:34.033 --> 05:36.100 align:left position:22.5%,start line:83% size:67.5% do the whole plate, but look at one item or a 05:36.200 --> 05:37.900 align:left position:25%,start line:83% size:65% produce that they can bring in, 05:38.000 --> 05:40.366 align:left position:17.5%,start line:89% size:72.5% or a farm that's close by. 05:40.466 --> 05:42.966 align:left position:22.5%,start line:83% size:67.5% They may not be able to do their entire district, 05:43.066 --> 05:45.066 align:left position:25%,start line:83% size:65% but they can start it with one school and 05:45.166 --> 05:47.933 align:left position:30%,start line:83% size:60% expand from there and not be afraid of it. 05:48.033 --> 05:51.100 align:left position:25%,start line:83% size:65% Because the families, the students, your staff, 05:51.200 --> 05:53.100 align:left position:27.5%,start line:83% size:62.5% really connect with knowing where 05:53.200 --> 05:55.500 align:left position:22.5%,start line:89% size:67.5% their food comes from. 05:55.600 --> 06:00.266 align:left position:47.5%,start line:89% size:42.5% ♪♪♪