Farm to School Eggs & Chef’s Partner with Local Schools

Their Eggcellent Story:

Small but mighty, this Maine district offers programs and events regularly throughout the year, connecting students with the community and local agriculture. As a result, students love the school gardens and are eager to enjoy local fresh produce.For the kick off of Maine Harvest Week, Wendy Collins, the School Nutrition Director, decided to offer a made-to-order omelet bar, featuring local fresh eggs and an array of Maine vegetables. To add a fun twist, she enlisted Principal David Foster and visiting local Chef David Vargas as guest chefs for the day.“We have a visiting chef that helps with our program,” explains Collins. “Chef David Vargas owns his own restaurant and is the executive chef for a few others in the area. Principal David Foster happily agreed to whip up omelets with Chef David. The staff and students were excited!” The kids love seeing chefs, and of course, watching their principal cooking for them was so fun. “We purchased the eggs locally from a business that buys them from farmers in southern Maine.” Collins said she loves adding items to their Farm to School program, and local eggs provided a great protein addition to the program.

“We purchased the eggs locally from a business that buys them from farmers in southern Maine…We have a visiting chef that helps with our program–Chef David Vargas. [He] owns his own restaurant and is the executive chef for a few others in the area. [Our school] Principal David Foster happily agreed to whip up omelets with Chef David. The staff and students were excited!”
– Wendy Collins, School Nutrition Director