On Tuesday the squash is at the market stall. On Wednesday it is roasted in a school kitchen twelve miles away. No warehouse, no middleman — just neighbors feeding neighbors.
The shortest supply chain we know
Kids who meet the farmer who grew their lunch eat differently. Cafeteria staff tell us the vegetable trays come back emptier when the story comes with the food.
Twelve thousand meals a year now start in foothill soil. Every one of them keeps a local farm viable and a lunch line a little more colorful.
