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Greene School Dinner Teaches Importance of Local

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    April Hattori

The Greene School will host its fourth annual “Locally Grown and Served: 100-mile Radius Dinner” at the Charlestown Community Center on June 13th. The event is the culmination of a weeklong elective course entitled “Culinary Arts Practicum: The Art and Science of Food.”

Courses like the culinary arts practicum fulfill this mission by enforcing lessons learned during the year. The second semester of a student’s freshman year focuses on studying food as a thematic unit, or a “learning expedition” as the school calls it, in all of his or her classes. Students look at topics including the history of food and read books such as Michael Pollan’s “The Omnivore’s Dilemma.” The end-of-semester class is meant to make use of the student’s prior knowledge.

“This class is really about the execution of the meal, working with what’s available and learning about the stories behind the food and sharing that with the people at the dinner — where this food comes from, what types of ecosystems it comes a from and who the people are behind the food,” said Brendan Haggerty, a chemistry teacher in charge of the course, along with colleague Rebecca Curtis. 

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