From museum magic to school lunch makeovers, this episode dishes up a coast-to-coast journey with The Henry Ford’s Spence Medford and Christy Sherding. Discover how a historic innovation hub is shaking up school meals, spotlighting edible education, and launching a national movement—complete with chefs, students, and a documentary premiere. Hungry for change? Grab your lunch tray and tune in! 

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Today we’re taking you behind the scenes of something that doesn’t always sound exciting, but shapes everything we do—strategic planning. Stick with us, because this isn’t your typical dry ‘vision statement’ talk. This is the story of how one state brought together farmers, schools, nonprofits, and agencies to chart a bold 10-year vision for Farm to School. We’ll share how hundreds of voices shaped the process, why it matters far beyond Oregon, and how a plan on paper can actually spark a movement. 

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What do karaoke, universal school meals, and a stripe of gray hair have in common? Sunny Baker. In this episode, we sit down with the National Farm to School Network’s very own Senior Director of Programs and Policy to talk about the wins, woes, and what’s next for school food. From pandemic lessons to policy dreams, Sunny brings the fire, fun—and the future of farm to school.

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What happens when school teams, cafeteria leaders, teachers, and students gather in a botanical garden to grow more than just vegetables? Welcome to the Oregon Farm to School Institute — part summer retreat, part action-planning bootcamp, and all heart. In this episode, we dig into how this unique two year-long program is sprouting real change across the state. You’ll hear from the program’s director, a passionate educator, a thoughtful student leader, and more — all working to root farm to school deeper into culture, curriculum, and community. From hydroponic lettuce to high school leadership, this is farm to school like you’ve never heard it.

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When Alice Waters speaks about food, she’s not just talking about what’s on the plate—she’s talking about culture, community, and the future of our children. Best known as the founder of the legendary Chez Panisse restaurant and one of the people that started the farm-to-table movement, Waters has spent decades proving that how we grow, prepare, and share food can transform lives. Now, she’s taking that philosophy beyond the kitchen and into the classroom with a bold vision: School-Supported Agriculture. It’s more than a meal program—it’s a movement to connect students directly with local farms, nourish bodies and minds, and plant the seeds of ecological literacy in every school garden. MM

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At the Chemawa Indian School, food is more than nourishment—it's culture, tradition, and connection. Meet the Staff reviving First Foods through student-driven menus, community cooking, and a deep respect for Indigenous knowledge.

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Meet Lucy DeLeon, the tamale maker turning family tradition into a statewide school lunch success. From migrant roots to feeding thousands of students in her state, Lucy shares how culture, hustle, and heart are transforming school meals—one tamale at a time. 

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Meet Krishna Bhattarai of Happy Curry Foods, a former finance exec turned food entrepreneur bringing bold global flavors like curries, dumplings, and samosas to Oregon school cafeterias—while bridging cultures, cutting prep time, and winning over kids' taste buds one meal at a time

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What do farm-fresh veggies, kid-run farmers markets, and a runaway pig have in common? They're all part of the magic Lynne Shore brings to her school meals! Tune in “live” from the Oregon School Nutrition Conference for a fun, feel-good journey into farm to school awesomeness — where students shop, farmers cheer, and pancakes steal the show!

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