2009 PRESS RELEASES
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March 12, 2009
GOOCHLAND COUNTY PUBLIC SCHOOLS, UNIVERSITY OF RICHMOND FEATURE LOCAL FOODS DURING VIRGINIA AGRICULTURE WEEK
Contact: Elaine Lidholm, 804.786.7686
Governor Timothy M. Kaine has declared March 15 – 21, 2009 Agriculture Week in Virginia, and schools from elementary to the university level are celebrating by featuring Virginia Grown and processed foods on their menus. “The Virginia Department of Agriculture and Consumer Services (VDACS) celebrates Agriculture Week each year,” says Commissioner Todd Haymore, “and this year, the educational community, including my beloved alma mater, the University of Richmond, has stepped up to the plate, literally, by focusing on local food for their students.”
Goochland County Public Schools will celebrate Agriculture Week by serving Virginia Grown produce on the school lunch menu on Wednesday, March 18. The lunch will be the kick-off for Goochland’s participation in VDACS’ Farm to School program. The goal of Farm to School is to bring nutritious fresh food from local farms to schools, including K-12, colleges and universities.
On March 18, Lisa Landrum, the School Nutrition Supervisor, will feed 2,400 students in three elementary schools, a middle/high school and two alternative schools a lunch featuring Virginia sweet potatoes. “Our goal is to provide our students with the freshest produce possible, while offering good nutrition and agriculture education,” said Landrum. “We want our students to understand where their food comes from, the effect their food choices have on their health and the importance of supporting the local economy along with the benefits of reducing transportation and protecting our farmland.”
The University of Richmond is featuring local foods during Agriculture Week for students who eat in the school dining center. On Monday U of R will feature Virginia jams, jellies and biscuits. Tuesday’s menu will focus on Virginia produce, and local farmer Doug Norby will host a display explaining road miles from farm to plate and the importance of seasonal availability. On Wednesday, students will enjoy a grits bar with Virginia stone-ground grits, cheddar cheese, mushrooms and sautéed onions. The bar also will feature products from S. Wallace Edwards and Sons, including bacon, ham and sausage and Edwards’ barbeque sauce. Virginia sliders on petite butter and egg rolls will round out the bar. Thursday’s menu will feature dairy products such as Marva Maid chocolate milk, Nicely Brothers ice cream and Garber’s ice cream sandwiches, along with samples of Whitewave soy milk.
For more information on Ag Week at the University of Richmond, contact Cynthia Stearns at 804/.289.8512. For more information on Farm to School, contact Leanne DuBois, VDACS’ Manger of Direct Marketing Services and State Coordinator of the Farm to School program, 804.225.3663.