To start things off, students were sampling ginger gold apples from Cooper Farm in West Paris. Ginger gold is an early-season variety known for its crisp texture and sweet, mildly tart flavor, and it's a great way to introduce students to the flavors of locally grown produce.

Going forward, Tuesdays will be Fruit Day and Thursdays will be Vegetable Day. These fresh snacks are offered separately from regular breakfast and lunch service, and may be paired with quick, fun lessons about nutrition. Students get the chance to try new foods and discover new favorites.

Making this program happen takes teamwork. Our dedicated food service staff helps wash, prepare and distribute the fresh produce so that every student has the chance to enjoy it. Their hard work behind the scenes is a big part of what makes the program a success.

The FFVP is administered by the U.S. Department of Agriculture and is designed to expand the variety of fruits and vegetables children experience, increase the amount of produce they eat, and help them build healthy habits that last a lifetime. 

We are grateful to Johnson and the entire food service team for their initiative and hard work in bringing this opportunity to Wiscasset. Their efforts will support the health and well-being of our students, and we look forward to sharing more updates as the program continues.