A collage of three students showing off their salad during lunch

Garden to Table middle schoolers at Camp EPIC harvested, washed and delivered 6 pounds of lettuce for lunches served at camp. School nutrition professionals whipped up a strawberry vinaigrette and served the lettuce with sunflower seeds, mandarin oranges and dried cranberries. There were no salads left at the end of the day!

Students picking strawberries for a salad