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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What happens when Vermont teenagers take farm to school on the road—and land in the middle of a national conference? In this joyful, unscripted hallway conversation from the Farm to Cafeteria Conference in Albuquerque, you’ll meet students and educators from Brattleboro Union High School who are growing food, running a café, and building community from seed to sale. From pickle factories and emu farms to the Daily Bear Café and the CAVE Kitchen, this episode celebrates youth leadership, experiential learning, and the healing power of food. Come for the Vermont charm, stay for the student voices—and leave inspired by what’s possible when we trust young people to lead.

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What does it really take to make food education for all more than just a great idea? In this lively, laugh‑filled episode recorded at the Farm to Cafeteria Conference in Albuquerque, the Farm to School Podcast crew digs into how food can be a powerful lens for learning—without becoming “one more thing” for schools. Joined by all‑star thought partners Alex DeSorbo‑Quinn of Pilot Light and Erica Curry of Row by Row, the conversation explores joy, standards, gardens, cafeterias, culture, and creativity—and why there’s no one‑size‑fits‑all recipe for teaching kids about food. Come chew on big ideas, practical examples, and a shared belief that learning through food can help students (and teachers) thrive.

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Wouldn’t that be a great title for a children’s book? In this episode, we dive deep—pun absolutely intended—into the world of bay-to-tray (or boat-to-school) with former school nutrition director–turned–seafood innovator Jenn Lovewell. From discovering a fish with no market to building an entirely new supply chain for schools, Jenn shares how solving one small puzzle piece at a time led to a movement that now stretches from Monterey Bay to the Chesapeake. Joined unexpectedly in the hallway by longtime friend and Farm to School leader Miguel Villarreal, the conversation flows through fish stories, student sustainability clubs, local pride, kitchen‑staff heritage, and the power of piloting big ideas with courage and heart. It’s a celebration of creativity, community, and the belief that better food—served with love—can change a whole school food system.

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In this episode, we sit down with longtime school nutrition leader Michael Rosenberger to pull back the curtain on what excellence in school food service really looks like—and why it matters far beyond the lunch line. From boosting attendance and graduation rates to serving true “brain food” at breakfast, Michael, Rick and Michelle reveal how school meals can be one of a district’s most powerful academic tools. Along the way, we explore the hidden pressures of audits, the art of daily readiness, the magic of telling your story before someone else does, and the surprising ways partnerships—yes, even with “frenemies”—can elevate farm to school work. Part pep talk, part playbook, this conversation is a masterclass in leadership, creativity, and why investing in people may just be the ultimate secret ingredient.

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