It’s Future Foods class at a Fairbanks magnet school, where students visit farms, learn about local foods at farm markets, and here get some cooking tips from Culinary Arts professor Chef Michael Roddey.
He worked with veggies students had selected at the Tanana Valley Farmers Market.
“Nestled among the kale and collard greens; kohlrabi; large, red heritage tomatoes; fennel, carrots, leeks and locally produced herb vinegars was raspberry jam, which Roddey used for sauteed cabbage and apples with sour raspberry sauce and fennel.
“The kids picked the raspberries and made the jam,” said teacher Colleen Smith.”
Via Juneau Empire