On a beautiful sunny day in May, the picturesque Paicines Ranch once again set the stage for another engaging session for our Fresh, Local, Organic Culinary Workshop series. This 3rd edition of the workshop brought together school food service teams and small local organic farmers for a day of learning, collaboration, and culinary expertise. Hosted by Conscious Kitchen and the Alice Waters Institute, the event was a testament to our unwavering commitment to nurturing connections between those who cultivate the land and those who nourish our students.
A Feast of Flavors and Fellowship
The culinary aspect of the workshop was led by a fantastic team of chefs including Jennifer Sherman, Culinary Director of the Alice Waters Institute, Carlos Cañada, Director of Food and Beverage at Paicines Ranch, and Daniel Creagan, Product Development Manager at Patagonia Provisions. They each directed their own groups of participants in preparing a menu that showcased the bounty of the season, emphasizing the importance of locally-sourced, organic ingredients.
While the chefs’ work was underway in the kitchen, the Conscious Kitchen team spearheaded discussions around the opportunities of farm-to-school procurement and its importance for addressing public health. They facilitated conversations among farmers and food service directors, together, and provided resources for everyone to continue this important work beyond the workshop.
The simple yet sophisticated menu featured Polenta with Meatballs and Tomato Sauce accompanied by Sautéed Greens, Red Bean Chili with Apple-Cabbage Slaw and Cornbread, Rice Noodle and Chicken Salad, and Millet Muffins. Each recipe was adapted from A School Food Revolution, Alice Waters’ forthcoming school food manifesto, and crafted with 100% organic ingredients. As participants gathered around the table to share the meals they prepared, the sense of community and shared purpose was felt by everyone in attendance. The act of cooking together fostered camaraderie, and enjoying the meal together underscored the importance of collaboration in achieving our common goals toward 100% organic school meals in California and beyond.
A Tour of Regenerative Innovation
After lunch, participants were treated to an educational tour of Paicines Ranch’s regenerative organic vineyard, led by ranch owner Sallie Calhoun. Sallie’s passion for sustainable agriculture was evident as she explained their innovative farming practices. The vineyard has a unique approach of growing the grape vines higher off the ground to accommodate some 2,500 sheep roaming the vineyard throughout the year, eating the tall grasses and harnessing the beauty of regenerative, no-till farming. This method not only enhances the health of the soil but also supports biodiversity and promotes ecological balance.
The tour left everyone inspired and hopeful for the future of sustainable farming. Sallie’s insights into regenerative agriculture provided valuable lessons that participants could take back to their own communities, reinforcing the idea that sustainable practices are feasible and beneficial for the environment, the economy and our Earth.
Engaging Dialogues: Food Service and Farmer Sessions
The heart of the workshop was the food service and farmer sessions, where participants sat down together to discuss their experiences in the organic farm-to-school space. These sessions provided a platform for open dialogue about the challenges and opportunities in this field. Farmers and food service teams shared their hopes for overcoming obstacles and their inspirations for continuing this vital work.
When getting involved in this type of meaningful work, deeply moving conversations are not uncommon. Yadira Mendiola, farmer and owner of The Queen of Vegetables Organic Farm, recounted how she first started working with Conscious Kitchen in the spring of 2023, uncertain if she could afford her son’s college tuition and feeling like giving up on farming altogether. At that time, Judi Shils, Founder and Executive Director of Turning Green and Conscious Kitchen, assured her that Conscious Kitchen would do everything possible to help her access the school-supported agriculture marketplace. As Yadira finished her story, she proudly shared with the group that her son will be graduating with the class of 2024 from UC Santa Cruz.
The discussions highlighted the shared goal of creating a more sustainable and equitable food system for schools, and the inspiration that grows from working together toward this common goal. Participants exchanged ideas on procurement practices, menu planning strategies, and ways to streamline the supply chain from farm to school. These conversations not only fostered mutual understanding but also strengthened the bonds between farmers and food service teams, paving the way for more effective collaboration in the future.
Reflecting on a Day of Progress and Promise
As the workshop came to a close, participants left with a renewed sense of purpose and a deeper understanding of the farm-to-school movement. The event underscored the importance of continued collaboration, education, and advocacy in advancing sustainable food systems in schools. By bridging the gap between local farmers and school kitchens, we are supporting a healthier, more equitable future for our planet, as well as current and future generations.
The sunny day at Paicines Ranch was more than just a workshop; it was a celebration of community, sustainability, and the transformative power of food. As we move forward, we remain committed to fostering these connections and supporting the farm-to-school movement. Together, we can create a brighter future where every school meal is not just a source of nourishment but a catalyst for positive change.
Stay tuned for more updates from our Fresh, Local, Organic Culinary Workshop series as we continue to cultivate connections and inspire a healthier tomorrow.
Districts & Farms in Attendance
Albany USD, Campbell Union, North Monterey USD, Oxnard SD, Paso Robles Joint USD, Santa Ana USD, Santa Clara USD, Santa Paula SD, UC Merced & UC Office of the President.
Alfa y Omega Organic Farm, Hikari Farms, JAS Family Farm, Mimi’s Organic Farm, My Organic Farm, Queen of Vegetables Organic Farm, Salazar Organic Farm.