Farm to School Success: Bartholomew Consolidated School Corporation

Pictured, left to right: Maryellen Pollitt; Tracy Piehl, Director of Food Service Nancy Millspaugh, and Kelly McNicholas.

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Bartholomew Consolidated School Corporation started sourcing Indiana-grown ingredients in 2008 with three products, and Director of Food Service Nancy Millspaugh says she has made an effort to add one or two new items every year since. They source through Bush’s Farm Market, Duck Creek Gardens, The Apple Works, and Piazza Produce, and they partner with community partners to fund special equipment and staff workshops.

Student vegetable intake increased 25% when they launched the farm to school program, which Nancy credits to a combination of student marketing communications about the program, as well as the presentation techniques staff mastered during a workshop. The workshop, made possible by a local hospital grant, was led by Chef Cyndie Story, and taught participants how to cut produce more quickly and easily while learning presentation tricks.

A grant from Columbus Regional Hospital Foundation also enabled Bartholomew Consolidated School Corporation to buy a shock freezer, which produces such tiny ice crystals that the defrosted product is virtually the same texture as fresh. The defrosted local berries can be used in fruit salad, parfaits, and even for catering.