Burnt Ranch, located in a fairly remote part of northern California, is a one-school school district with 85 K-8 students. The food service director, Julie Simon, cooks the school meals in an on-site cafeteria. In addition to cooking she also does all the dishes, ordering, purchasing, and paperwork. She has been procuring foods locally for many years.
Currently the school uses tomatoes, pears, apples, cantaloupe, honeydew, watermelon, peppers and cucumbers from local farms. The district is surrounded by organic farmers along the Trinity River basin and some local farmers even donate produce to the school. Due to the school's remote location, purchasing local foods has been no more expensive than purchasing from the local supermarkets or wholesale food sellers.
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