The students from Rossland Summit School celebrated the end of their Beyond Recycling program with a Local Potluck. Students tried their best to create a dish consisting of local and/or organic ingredients that were in season. We had a variety of dishes including rhubarb muffins, farm fresh organic eggs, spinach salads, and homemade breads. The students presented their dish to the class, discussing where their ingredients came from and what types of processing, transportation, or packaging was involved in bringing the food to their plate. One student adds "sometimes eating real food has its challenges but it sure tastes better" Anais, Gr. 6.
