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Gradeschoolers were learning about the connection that consumers have with local farmers and about local agriculture. Dubbed "Farm-to-School Week" the lunchrooms in North Branch Sunrise River Elementary School featured fresh watermelon, green beans, heirloom tomatoes and cucumbers. Sunrise River School First Graders were not shy about helping themselves to the fresh farm produce being offered in the condiments stations. Kudos also go out to North Branch Head Cook Shirley Walter, who baked 900 servings of french toast bread for the kids the day the press stopped by. The food service program is trying to provide food made on-site versus frozen whenever possible, said Pam Connolly, food service staff member. The Sunrise River student message for the week was "Fresh is Best."

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