One of the most exciting trends in school nutrition over the last 30 years has been the proliferation and expansion of farm to school programs that, in turn, have supported greater funding and regulatory flexibility for the procurement of locally grown, raised, caught and processed foods for use in school meals. It’s a movement with few (if any) discernible downsides, as it promotes the revival of higher-quality scratch-based (and speed-scratch) meal preparations; provides vital economic support of area businesses; connects students and families to their community; educates youth on food origins; generally provides kids with greater exposure to a broader array of foods; and it raises the profile of school meals (and those who prepare them) among everyone involved...