By

Mary Catherine Slack,   Moorefield Middle School

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Topics:

Access to Healthy Foods, Community Involvement,  Student Leadership

MMS FCCLA FUTP 60 Team held six of their 24 Farm to Pizza events October 12-16. 90 students made fresh pizza with tomatoes and basil from local farms.

How did students and adults work together as a team?

Students learned to make fresh pizza dough, used farm fresh produce to make a sauce and topped the pizza with fresh mozzarella cheese. Adult volunteers assisted with the project. The advisor taught the class.

How did you accomplish your goals?

Linked the local farmer with the classroom. Used the FUTP 60 grant to purchase food materials. Will create pizza gardens in the FFA greenhouse for winter classes and spring classes.

What challenges did you face and how did you overcome them?

We wanted to make our cheese, however, we could not bring in unpasteurized milk. We are in the process of looking for a local cheese maker to partner with the next class in January.