By Nick Sestanovich
The farm-to-fork movement, which promotes the serving of ingredients often sourced directly from or other food producer at restaurants or school cafeterias, has continued to make gains in recent years. More eateries have adopted farm-to-fork approaches, and even Dixon High School could be offering courses for its students.
At least that’s what Principal Stephanie Marquez and Miranda Will, a career technical education teacher on special assignment are proposing. They will be presenting their proposal at Thursday’s school board meeting.
The farm-to-fork courses would serve as a replacement to the school’s current culinary program, which is currently offered trough the Family Consumer Science Department. The present program has two courses, the first of which teaches students the basics of food and preparing meals and the second of which teaches students to preserve and market foods and even open “businesses” to sell their items to students and teachers, per the DHS 2019-20 school catalog.