Baldwin students learn true meaning of ‘farm to table’ in visit to local restaurant
Students also learn importance of healthy eating during program featuring 876 Baldwin Restaurant chef, local farmer
BALDWIN, Mich. — Baldwin Junior High School students learned the true meaning of “farm to table” during last week’s visit to 876 Baldwin Restaurant. The event provided a hands-on, real-time experience in healthy eating and what’s involved with getting fresh, locally grown produce to market.
“It was a thrill having the students here to show them how they can eat and live healthier, starting with food made from scratch,” said Glenn Forgie, executive chef at 876 Baldwin Restaurant. “Scratch cooking is a way to control salt intake, reduce preservatives and manage allergies, and it was exciting demonstrating what farm-to-table eating is all about. We look forward to welcoming students back to our restaurant to learn more about the critical role healthy eating plays throughout our lives.”
The students had the opportunity to sample Chef Forgie’s homemade vinaigrette and learn about its health benefits. They also learned about his background and education, and how he developed a passion for fresh, locally grown food while his family grew their own produce at a local co-op farm. Students also learned about organic farming from farmer John Ward, owner of Ward Vegetables in Big Rapids Township.
Students asked Chef Forgie about how fresh local ingredients are used in his dishes. The students said they enjoyed learning about Chef Forgie’s professional training — and particularly enjoyed homemade ice cream at the restaurant.
Students tapped Ward’s knowledge about the farming industry with questions about organic farming and labeling, and the process of growing, processing and delivering produce to local restaurants. The visit was part of the district’s partnership with Project FOCUS, which provides academic support, lessons and enrichment clubs for students before and after school.
“The 876 Baldwin Restaurant trip was a massive success, and the students engaged Chef Forgie and farmer John Ward on what it takes to succeed in the restaurant business and organic farming,” said Cecelia Hamilton, Project FOCUS site coordinator. “The trip was a fun, engaging opportunity for students to learn outside the classroom.”
“I would like to thank Chef Forgie and the entire 876 Baldwin Restaurant team for welcoming our students with open arms for this unique educational experience,” said David Forrester, Baldwin Community Schools superintendent. “We greatly appreciate having such a great community partner who continues to invest in the success of our students.”