On spaghetti day at one school, we throw garlic and oil on the stove and turn it on so the school smells like roasted garlic. The basil used in the meal is grown on site at the school, and we have an announcement to the students that the garlic they smell is part of spaghetti day and the basil in the spaghetti is grown on site. This helps build excitement.
Adam SimmonsChild Nutrition DirectorFayetteville Public SchoolsFayetteville, Ark.,
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