'It tastes like cheddar cheese. Last year it tasted like plastic'
EUGENE, Ore. - Stacey Black wanted healthier school lunches for her son Walker.
Scratch Kitchen was born, and the idea has blossomed into more than just nutritious lunchroom choices at the Village School.
Now Black coordinates the kitchen. The volunteers and public charter school's kitchen staff make school lunches from scratch - and striving to buy products from local farmers.
"Support the local economy, and at the same time, local farmers and the local food distributors," she said.
The Village School principal said Scratch Kitchen is labor intensive, but the end result is worth it.
"It's actually building community, and it's also expanding their curriculum," said principal Bob Kaminski. "We have a garden going in connected to the kitchen, and when kids know where their food comes from, they're more likely to eat healthy food."
For the kids, however, it's not just about sustainability and health. They said the food tastes better, too.
"This year it tastes like cheddar cheese," said Azuree Heartsong. "Last year it tasted like plastic - plastic rubber."
KVAL News asked Kaminski whether the meals cost more.
"It doesn't cost more," he said. "It costs differently." He explained making this food is more labor intensive, but they get a lot of help from volunteers.
He said the program has been a success so far due to volunteer help from parents, and the added health benefits and educational value of the program makes it all worth it.
