The FoodPrints school program, run by the local nonprofit FRESHFARM is now celebrating its 20th anniversary of working with DC public schools (DCPS) providing hands-on gardening and culinary programs as part of the core curriculum. Students participate in fun, practical learning experiences in the garden, kitchen, and classroom, and at summer camps. FoodPrints serves more than a quarter of DC’s public elementary schools. Beth Bacon, FRESHFARM’s Director of Education told us, “We have 30 trained educators working across 21 schools, creating joyful learning opportunities throughout the year. We also manage edible garden spaces at our partner schools.” She explained how the program also contributes to the resilience of the regional food system. This year alone, FRESHFARM will source around 18,000 pounds of local produce from Mid-Atlantic farmers, which will be used for cooking, eating, and learning in classrooms! Extending their impact beyond the school-year, FoodPrints runs a six-week, no-cost summer camp. Courtney Matson’s daughter, Quinn, participated last summer, after second grade. “I’ve never seen Quinn so excited about learning,” says Matson. “She loved the camp more than any of her other summer activities. She learned healthy eating habits, all about where food comes from, and how to prepare food that’s in season. Quinn came home with a recipe book, and we made dishes like dressings, sauces, guacamole, and pickled okra together.” Quinn herself shares, “My absolute favorite was picode gallo—and I still love making it now!”