The Farm to School Podcast

What do square dancing, dairy cows, hazelnuts, school gardens, and journalism have in common? More than you'd think. Sometimes the best conversations are the ones you never plan for. At “Oregon's Bounty, a Celebration of Agriculture” event at the Oregon State Capitol, Rick set up a podcast booth hoping to find someone willing to chat. What he found was an inspiring conversation with Evelyn Tedrick of Oregon Agriculture in the Classroom. From virtual farm field trips and Harvest of the Month programs to the culture of agriculture and the importance of helping kids understand where their food comes from, this episode is a reminder that curiosity may be the most important crop we can grow.

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What if the secret to growing great food isn't adding more water, but learning to use less? In this episode, we explore the surprising world of dry farming with guests Matt Davis of Oregon State University and Cassandra Waterman of the Dry Farming Institute. From intensely flavored tomatoes and climate-resilient crops to school gardens that *might* not need a hose, we discuss how farmers, educators, and students are rethinking our relationship with water and discovering powerful lessons in resilience, stewardship, and growing food for a changing climate.

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What does it take to turn a family recipe into an award-winning cheese company? In this episode, we sit down with Francisco Ochoa of Don Froylan Creamery to trace a remarkable journey that began with homemade queso fresco sold door-to-door in Oregon's small towns. Today, Don Froylan's cheeses are winning international awards, reaching schools across the West Coast, and helping students experience authentic local foods. It's a story of family, culture, perseverance, and one very unforgettable string cheese.

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What do geoducks, school gardens, and social-emotional learning have in common? More than you'd think. In this episode, Farm to School veteran Erica Curry of Row by Row joins Rick and Michelle for a wide-ranging conversation that begins with the Pacific Northwest's most peculiar clam and blossoms into a thoughtful exploration of how gardens help students build confidence, empathy, resilience, and connection. From career pathways to SEL, this episode proves that some of the best learning happens with your hands in the soil. 

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Farm to School isn’t just about local apples—it’s about rethinking the entire food system. In this episode, Andrea Alma shares how a public health problem-solver fell in love with school lunch—and went on to help reshape it from policy to plate. From early wins in D.C. to building one of the most innovative large-scale programs in Minneapolis, Andrea unpacks what it really takes to move from small efforts to system-wide change. We dive into root causes, school gardens, farmer partnerships, and the unsung heroes behind the scenes—while exploring why creating lasting impact means thinking far beyond what’s on the tray. It’s a story of passion, persistence, and planting the seeds for a better food future in schools.

Make sure to check out Andrea at https://sites.google.com/view/rootstockconsulting 

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Hit “Record” and See What Grows.. an Unplanned School Garden Conversation 

This episode proves that sometimes the best conversations happen that are unplanned. Recorded “on the fly” at the Oregon Farm to School Conference, Rick pulls up a chair with Corrina Hargett—teacher, school garden champion, coastal wonder‑cultivator.. and avid surfer—to talk about dirt, curiosity, broccoli that actually tastes good, and why gardens belong to everyone. From surfing the Oregon coast to growing pumpkins where people said they wouldn’t grow, this joyful conversation reminds us that when kids (and adults) get their hands in the soil, they calm down, light up, and rediscover the best parts of themselves. No script, no grades—just wonder, laughter, and a whole lot of heart.

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This episode isn’t meant to be rushed.  And it isn’t meant to be explained so much as experienced. In a world of packed agendas, buzzing hallways, and constant motion, today’s conversation offers a rare pause: a moment to breathe, to settle, and to remember that learning begins when we feel safe enough to arrive fully. Guided by educator and musician Kevion Devante, this episode is a gentle reset—using sound, stillness, and intention to ground our bodies, quiet our minds, and prepare the soil where curiosity, connection, and growth can take root. Press play, soften your shoulders, and allow yourself be present.

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Today we’ll meet a principal who rides a horse to school, runs a campus with peacocks, emus, and tortoises, and believes learning should start with wonder. Joined by May Tsupros—self‑described “fire starter” and connector extraordinaire. We talk about agriculture as the great equalizer, disrupting broken systems, and what happens when the right people collide in a conference hallway. Equal parts laughter, philosophy, and farm dirt, this conversation will have you rethinking what school can look like when we let kids wander, adults listen, and food bring us together.

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What happens when curiosity meets crunchy, colorful produce in the classroom? In this episode, we take you from curious kids tasting kiwi berries and (sometimes too-spicy) peppers to a behind-the-scenes look at the USDA’s Fresh Fruit and Vegetable Program—where exposure, education, and a little bit of bravery can transform lifelong eating habits. Along the way, we connect the dots between school snacks, farmer livelihoods, and big-picture health outcomes, all through the lens of SnackTime Explorers—a program turning everyday tastings into powerful moments of discovery. Get ready for stories that are equal parts hilarious, heartfelt, and a reminder that sometimes the smallest bites can spark the biggest change.

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What does scratch cooking, workforce development, local ketchup, and a mysterious conference hall ice machine have in common? This episode. Recorded live(ish) from the National Farm to Cafeteria Conference, we sit down with Patrick Garmong from the Institute of Child Nutrition to talk about the real work behind getting good food onto kids’ trays—training the people who make it happen. From ditching the “white‑hat chef” mentality to meeting school food professionals exactly where they are, this conversation is equal parts big‑picture vision, practical knife skills, and genuine laughs. Pull up a tray—no chef hat required.

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