Students at Red Lodge High School, Montana, ask the toughest question of all: "Where does our food come from?"

This video is titled: "The Curious Case of our Food." The investigation and discovery that school food is delivered on large trucks over long distance, processed and packed beyond recognition of its original source is a shocking discovery. Students visit the local grocery store, where they find fresh meats, "fresh caught frozen fish," vegetables and fruits. They visit with Chef Sean Sherman, who uses local produce and meats at the Pollard Pub and feels that he is helping the local economy and giving customers what they desire by doing that. They hear Martha talking about the gardens and particularly the basil at Regis Cafe, and they interview farmers Andrew Riedel and Dick Espenscheid about their philosophy of providing beef, pork and vegetables to the area residents. The team of Deborah Summer Muth (creative director/ producer), Karen Kosorok (Pro-Start teacher), and Alyssa Charney (FoodCorps volunteer) led the students in the project. Students are proud of the 400 servings of the Pumpkin Bread Pudding they made for Local Food Day with local pumpkins, Grains of Montana breads, and dairy products from Montana's Meadow Gold milk cows.

After speaking with and learning from these people, the students come to recognize the critical role that school food plays in bringing about the increased awareness that is necessary to improve the health of their community.

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