July 29—Tracy Smith and Karra Hartog, cooks for Burnsville-Eagan-Savage schools, can do something that's a struggle for many parents—get kids excited about vegetables.
To do so, they come out of their kitchens at Sky Oaks and Gideon Pond elementary schools to offer students a sample of their latest recipe, like roasted Brussels sprouts with Parmesan cheese. They also explain how the food is prepared and, increasingly, where it comes from.
"Coming into the cafeteria makes it interesting," Smith explained. "It tells students it's something exciting."