Creating Carrot Top Pesto
Farm-to-Fork Summer Academy Whips Up an Appetite
Talk about not wasting food! High school students in the Farm-to-Fork Summer Academy at Sac State learned how to make carrot top pesto. That’s where you take the green frond at the top of a carrot – (the part people usually throw out when they buy whole carrots) – and throw it into a food processor with some other fresh veggies for a tasty pesto, courtesy of the Food Literacy Center in Sacramento.
“They have a new appreciation of what it takes to get food on their plate,” says Nicole Rogers, instructor of the Farm-to-Fork Summer Academy and head of the Farm-to-Fork initiative for the Sacramento Convention and Visitors Bureau. Her students learned a new recipe, and 100 different careers in the farm-to-fork chain, and not just the farmers who grow our food. How about a soil scientist or a flavor technologist? That’s someone who studies the biological makeup of food and how to enhance flavor. Even a biosecurity monitor, who makes sure our food isn’t contaminated during the production process.
Before he attended the academy, sophomore Noah Kuhl says he “didn’t know much about food or how it came to our plate every day, but I love cooking.” Noah lives out-of-state in Keizer, Oregon but has a Hornet connection. His father, who’s a computer technician, graduated from Sac State, and his grandparents, who signed him up for the academy. live five minutes from campus.
Another out-of-town student was Chelsea Wong, a sophomore from Cupertino, who wanted to find something fun to do while her parents visited friends in Sacramento. She discovered the Farm-to-Fork Summer Academy online. In the Silicon Valley where Chelsea lives, “there is not super awareness of agriculture. Now I’ll be aware of what I’m eating and what I’m throwing away.”