Why Create a Food Committee?

We want children to understand that their broccoli is grown by the farmer in his field at the foot of the Dumbarton Bridge, and that the fog rolls in to keep it cool and happy. We can make the field trip to the farm so the young child can see the broccoli growing in the field. The chef for the food program understands the need to serve green vegetables as a part of the rainbow of food that is offered to her small charges—chef menus it, purchases it, and admires it knowing that in less than 24 hours it has been picked and shipped to her kitchen. The chef then preps, washes and steams it in batches so that it will be perfect for the children. The chef believes it is important to put the name of the farmer, Joe Perry, who grew the broccoli on the menu. Naming the farmer helps the centers faculty and families to talk about the origins of the broccoli with their children.

Another way for the children to interact with the origins of this food is to grow broccoli in the school garden at the same time that it appears on the menu. In the school garden the broccoli grows big and strong and is close to being harvested. The teachers go with their children to the garden to admire the broccoli—plucking a perfect floret to be gobbled up in the garden by the children. The parents go to the farm stand one Sunday afternoon with their children; meet Joe’s son, Doug, and purchase the broccoli that they prepare for dinner that evening with their children.

None of this happens by accident. This happens because a group of dedicated people have come together to create this experience for children. This is why we create a food committee—it brings this creative process together.