Through the REAP Food Group’s Chef in the Classroom program, 190 students at Sherman Middle School and Madison East High School join local chefs to learn to cook fresh food. More than half of the students who take part come from low- to moderate-income families.
As part of these classroom cooking lessons, students learn about making healthy food choices and why eating locally is important. At Sherman, lesson planning has been linked with the school garden where students learn to grow and harvest fresh food to be cooked in the classroom.
