Fifth-graders Savanna Scanlin, 11, center, and Eva Burdin, 10, left, select their skewers of roasted parsnips and carrots provided by Misty Brook Farms for a lunch taste-test at Albert S. Hall School in Waterville on Wednesday.
Sam McClean, a FoodCorps service member, fields questions from fifth-graders at Albert S. Hall School in Waterville on how food makes it from the farm to their mouths on Wednesday.
Sam McClean, a Food Corps Service Member, prepares a tray of roasted rutabaga, parsnips and carrot on skewers for fifth-graders at Albert S. Hall School in Waterville on Wednesday.
Skewered roasted parsnips and carrots sit on a tray for consumption by fifth-graders at Albert S. Hall School in Waterville on Wednesday.
Nell Finnigan, left center facing, of Misty Brook Farms in Albion, talks with fifth-graders about the farm-to-table movement at Albert S. Hall School in Waterville on Wednesday. Misty Brook Farms and Sam McClean, right, a FoodCorps service member, prepared rooted parsnips and carrots for the students to taste.
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