Stover: IF YOU WANT A KID TO THINK THAT GROWING FOOD IS FUN, THEN YOU HAVE TO PROVIDE THOSE EXPERIENCES FOR THEM.

Tanner: WE HAVE TO SHOW KIDS THAT HEALTHY FOOD CAN BE FUN, BUT ALSO HAVE THAT REFLECTED IN THE SCHOOL LUNCHROOM.

Wiggins: WITH THIS WHOLE URBAN AGRICULTURE SHIFT, NOBODY THOUGHT ABOUT, "HOW DO WE ENGAGE THE STUDENTS?"

- WE GOT KIDS BACK INTO THE KITCHEN.

[lively rock male narrator: SCHOOL LUNCH IN AMERICA TODAY LEAVES A LOT TO BE DESIRED.

MANY STUDENTS RECEIVE FREE OR REDUCED PRICED MEALS, BUT THE NUTRITIONAL QUALITY GETS A FAILING GRADE.

BECAUSE MANY SCHOOLS LACK KITCHENS, MUCH OF THE FOOD IS PACKAGED, REHEATED, AND HIGHLY PROCESSED.

SOME SCHOOLS EVEN CONTRACT WITH FAST FOOD RESTAURANTS.

JUST WHAT ARE WE TRYING TO TEACH KIDS ABOUT FOOD?

MEET THE EDUCATORS WHO ARE GROWING A NUTRITIOUS AND DELICIOUS FOOD REVOLUTION AT SCHOOL.

Vilsack: IN 1946, FOLLOWING THE WAR, THEN PRESIDENT HARRY TRUMAN HAD DEEP CONCERNS WHETHER WE WOULD HAVE SUFFICIENT NUMBERS OF INDIVIDUALS, YOUNG PEOPLE, WHO WERE PHYSICALLY FIT FOR MILITARY SERVICE, AND SO THE PRESIDENT DECIDED THAT THE BEST WAY TO ENSURE THAT YOUNGSTERS WOULD GET ADEQUATE NUTRITION, WOULD BE TO ENSURE THAT THEY WERE FED AT SCHOOL.

SO THEY CREATED THE SCHOOL LUNCH PROGRAM.

NOW THEY'RE CONCERNED ON THE OTHER SIDE OF THE EQUATION, THAT WE MAY NOT HAVE ENOUGH YOUNG PEOPLE FIT FOR MILITARY SERVICE BECAUSE OF THE FACT THAT THEY'RE OVERWEIGHT OR OUT OF SHAPE.

Wiggins: I WAS WATCHING C-SPAN ONE DAY AND THE SECRETARY OF THE ARMY CAME UP AND SAID THAT 25% OF THE RECRUITS HAD TO BE REJECTED BECAUSE OF DISEASES RELATED TO DIET.

I STARTED LOOKING AROUND AT MY LUNCH ROOM, AND I SAW THOSE KIDS.

I SAW 6-YEAR-OLDS WITH HYPERTENSION.

I SAW KIDS LINING UP AT WATER FOUNTAINS TAKING DRUGS FOR DIABETES, AND I SAID "WAIT A MINUTE."

WE GOT TO CHANGE BEHAVIORS, AND LETTING PEOPLE KNOW THAT IT IS OKAY, LETTING KIDS KNOW IT'S OKAY TO HAVE SLICED APPLES INSTEAD OF SOME KIND OF BAKED SNACK.

IT IS OKAY TO DRINK WATER INSTEAD OF SOME SORT OF SUGARY DRINK.

Stover: IF WE DON'T HAVE PEOPLE SPECIFICALLY TEACHING THESE KIDS ABOUT NUTRITION, THEN THERE'S NO WAY THAT THEY'RE GOING TO LEARN.

FOODCORPS IS A NATIONWIDE TEAM OF LEADERS THAT CONNECTS KIDS TO REAL FOOD SO THEY CAN GROW UP HEALTHY.

WE HELP TO LOCALLY SOURCE CAFETERIAS, SO WE BRING IN FARM FRESH FOOD FROM LOCAL FARMERS.

WHEN I FIRST CAME TO WARREN COUNTY, I SAW FARMS EVERYWHERE, AND SO I THOUGHT FOR SURE, THERE WOULD BE PLACES WHERE WE COULD GET FRESH FRUITS AND VEGETABLES TO SOURCE THE CAFETERIA.

THERE WERE VEGETABLES ON THE MENU, BUT THEY ARE MAINLY CANNED AND FROZEN BECAUSE THAT'S-- THAT'S WHAT'S AVAILABLE.

THERE WEREN'T ANY FARMS THAT MET THE NORTH CAROLINA FOOD SAFETY STANDARDS, SO WE HAD TO LEARN WHAT THOSE STANDARDS WERE, AND HELP FARMERS MEET THOSE SAFETY STANDARDS.

WE JUST PUT EVERYBODY IN A ROOM, AND WE SAID, "HOW DO WE FIX THIS?"

JEFF IS A LONG-TIME FARMER.

HE'S REALLY GREAT AT WHAT HE DOES.

THE ONLY THING THAT JEFF WAS MISSING IS THE CERTIFICATION.

HE FIGURED OUT WHAT DOES HE NEED TO DO TO BECOME CERTIFIED, AND HOW CAN HE DO THESE THINGS ON THE FARM THAT MAKE HIM BE ABLE TO ACCESS THE SCHOOL MARKET.

OUR CHILD NUTRITION DIRECTOR IS LOOKING FOR A VEGETABLE THAT KIDS REALLY RESPOND TO HERE THAT'S CULTURAL, DELICIOUS AND FRESH.

Bender: THIS IS THE CONE CABBAGE.

WE PLANTED ABOUT 3,000 PLANTS.

THERE ARE NICHE CROPS, LIKE THESE SMALL CROPS, LIKE THIS THAT CAN POTENTIALLY BE HIGH REVENUE, BUT THEY'RE ALSO HIGH RISK, BECAUSE THEY CAN SPOIL.

IT'S VERY CHALLENGING TO FIGURE OUT HOW YOU CAN COBBLE TOGETHER ENOUGH THINGS TO MAKE A LIVING.

Stover: WE'VE JUST FINISHED OUR FIRST TRIAL SEASON, AND WE GOT A LOT OF CABBAGE.

THEY ARE CERTIFIED.

THEY ARE BEING GROWN SAFELY.

WE HAVE THE COMMITMENT FROM WARREN COUNTY SCHOOLS, BUT IF WE JUST GIVE OUR CHILD NUTRITION DIRECTOR A BIG BOX OF WHOLE HEAD CABBAGE, CAN HE REALLY COOK THAT IN THE 25 MINUTES THAT HE HAS WITH HIS LUNCH STAFF?

PROBABLY NOT.

SO WE DECIDED TO CHOP AND BAG CABBAGE.

WE ARE GETTING OUR CHOPPING FACILITY GOING.

WE ARE DOING SOME TESTS.

FOR SOMETHING TO BE DELICIOUS AND TASTY, YOU WANT IT TO BE THE RIGHT TEXTURE.

Man: I MEAN NOW WE CAN SEE WHAT KIND OF-- WHAT KIND OF CABBAGE CHOP WE'RE TALKING ABOUT.

- I MEAN, IDEALLY, I'D LIKE IT A LITTLE BIT MORE CONSISTENT, TO BE TOTALLY HONEST, BECAUSE THAT STILL IS A LITTLE BIT BIGGER THAN, LIKE, THAT, BUT I THINK THAT THAT'S THE NATURE OF CABBAGE, JUST BEING LIKE-- ONE LEAF IS LIKE THIS, AND ONE LEAF IS LIKE THIS.

- BUT I MEAN, THIS IS ALSO, LIKE, GETTING PEOPLE IN TOUCH WITH THE VEGETABLE IT CAME FROM RIGHT?

I MEAN THAT'S NOT JUST A BUNCH OF RANDOM GREEN, IT'S A CABBAGE.

I MEAN, YOU KNOW, IT'S AN ART NOT A SCIENCE.

LOOK PRETTY GOOD?

Stover: IT LOOKS GREAT!

Man: I THINK THE COLOR VARIETY IS A REAL PLUS TOO.

Stover: SO THE LAST PIECE HERE IS, IF KIDS DON'T EAT THE CABBAGE, ALL OF THIS IS FOR NAUGHT.

IT DOES NOT MATTER IF IT'S LOCAL.

IT DOES NOT MATTER IF IT'S HEALTHY.

IT DOES NOT MATTER IF IT'S DELICIOUS.

THEY HAVE TO BUY-IN TO THE CABBAGE.

class: I PLEDGE ALLEGIANCE TO THE FLAG OF THE UNITED STATES OF AMERICA.

PA system: OCTOBER LUNCH MENU: CHICKEN TENDERS, SWEET POTATO FRIES, GREEN PEAS, SLICED PEACHES, FRESH FRUIT, AND MILK.

teacher: MS. CAROLINE IS HERE TODAY, SO YOU KNOW WE'RE GONNA HAVE FUN!

Stover: WHAT DO WE SAY WHEN SOMETHING'S, LIKE, SUPER DELICIOUS?

class: YUM!

- YUMMY!

THAT'S RIGHT!

WHAT WOULD YOU SAY IF WE HAD CABBAGE IN THE SCHOOL CAFETERIA?

WHAT WOULD YOU SAY?

class: YUM!

Stover: YUM!

THAT'S RIGHT!

SO TO GET MORE KIDS INTERESTED IN FOOD AND FARMING, THEY HAVE TO HAVE EXPERIENCES WITH FOOD AND FARMING.

AND IT REALLY DOES TAKE SOMEBODY TO BE THAT CHEERLEADER FOR THE FRUITS AND VEGETABLES.

WE'RE GONNA MAKE THIS RECIPE.

WE'RE GONNA MAKE IT BE, LIKE, THE BEST CABBAGE RECIPE WE CAN POSSIBLY MAKE IT, AND THEN YOU GUYS ARE ACTUALLY GONNA HAND OUT SAMPLES TO THE SCHOOL.

- YES!

- ARE YOU EXCITED ABOUT THAT?

class: YES!

- AWESOME!

GREAT!

SO IT'S GONNA BE REALLY FUN, BUT WE NEED TO FOLLOW DIRECTIONS, AND WE NEED TO MAKE SURE... HOW DO WE FIND A RECIPE THAT KIDS ARE GONNA REALLY LIKE?

AND HOW DO WE PROMOTE IT IN THE SCHOOL?

A GREAT WAY TO DO THAT IS BY GETTING THEM TO COOK THE CABBAGE.

IF THEY MAKE THEIR OWN RECIPE, THEY WILL LIKE IT.

THERE'S NO WAY THAT YOU'RE GONNA MAKE SOMETHING AND SAY "EW".

AWESOME!

LET'S POUR IT ALL OVER.

- IT'S GREAT!

- SO, IT'S Y'ALL'S JOB TO GET OUT THERE AND SELL YOUR CABBAGE, RIGHT?

YOU'RE GONNA SELL IT!

RIGHT?

YOU'RE NOT GONNA MAKE ANY MONEY, BUT BY SELL IT-- [class groans] - WOULD YOU LIKE TO TRY SOME CABBAGE?

IT WAS GROWN RIGHT HERE.

- YOU GOT TO TRY IT.

- WOULD YOU LIKE SOME CABBAGE?

WE MADE IT, AND IT'S GROWN HERE!

- WOULD YOU LIKE... WOULD YOU LIKE TO...

IT'S REALLY GOOD!

- WOULD YOU LIKE VINEGAR AND HOT SAUCE?

Stover: SOMETIMES YOU REALIZE, YOU KNOW, HOW MUCH THEY DO RELY ON RESTAURANTS AND FAST FOOD, AND YOU JUST FEEL VERY OVERWHELMED AT HOW MUCH CHANGE NEEDS TO HAPPEN.

I'M GLAD THAT THE KIDS LIKE THE CABBAGE RECIPE.

LIKE I SAID, IF THE KIDS DIDN'T LIKE THE CABBAGE, AND WE DID ALL THIS WORK GROWING LOCAL CABBAGE, IT JUST WOULD HAVE BEEN AN ABSOLUTE DISASTER.

SO TO SEE ALL THOSE DOTS UNDER "I LOVED IT," THAT WAS-- THAT WAS A GOOD MOMENT.

- I DO NOT LIKE IT!

Stover: IF JUST THIS ONE TEACHER GETS ONE KID TO CHANGE WHAT THEY'RE DOING OR GET THEM TO EAT CARROTS MORE, IF THAT'S ALL THAT WE DO, THAT IS WORTH IT.

THAT IS WORTH IT.

Vilsack: WE'RE ALL INTERESTED IN THE HEALTH OF OUR COUNTRY AND THE HEALTH OF OUR CHILDREN.

WE NOW HAVE FARM-TO-SCHOOL PROGRAMS IN 35 STATES, MAKING THAT CONNECTION BETWEEN THAT LOCAL SCHOOL AND THOSE LOCAL PRODUCERS.

SO THERE'S A LOT OF ACTIVITY, IF YOU WILL, IN THIS AREA OF CREATING MARKET OPPORTUNITIES.

- IF WE WANT TO ASK THE REAL VALUE, IT'S TO GROW OUR OWN FOOD.

SO NOT ONLY ARE WE INCREASING ACCESS TO HEALTHY FRESH FRUITS AND VEGETABLES, BUT WE'RE ALSO RETURNING VALUE BACK TO OUR KIDS.

Tanner: RECIPE4SUCCESS ACTUALLY STARTED IN 2005 WHEN OUR FOUNDER WAS DOING RESEARCH ABOUT SODA MACHINES IN SCHOOLS AND ABOUT CHILDHOOD OBESITY.

SHE REALLY WANTED TO CHANGE THIS IDEA OF CHILDREN NOT REALLY KNOWING HOW TO COOK AND JUST HAVING THEIR PARENTS PREPARE THINGS FOR THEM.

ONE OF OUR GOALS IS TO MAKE SURE THAT STUDENTS DO LEARN WHERE THEIR FOOD COMES FROM, AND THEN ALSO HOW TO PREPARE THOSE FRESH FRUITS AND VEGETABLES.

THE BIGGEST PROBLEM WITH SCHOOL LUNCH, IT DOESN'T ALWAYS LOOK APPETIZING.

FOOD HAS TO LOOK GOOD FOR STUDENTS TO THINK THAT IT'S GOING TO TASTE GOOD.

ESPECIALLY IF THERE'S SOMETHING THEY'RE NOT FAMILIAR WITH.

man: OKAY, SO LADIES AND GENTLEMEN, EYES AND EARS OVER HERE.

SO OUR SWEET POTATOES ARE WARM SEASON.

SO WE'RE GONNA HARVEST THOSE TODAY, CLEAR THEM OUT.

MAKE SPACE FOR OUR COOL SEASON.

THE ACTUAL SWEET POTATOES ARE GROWN UNDERNEATH THE GROUND.

SO HOW DO YOU THINK-- HOW ARE WE GONNA BE ABLE TO GET THE SWEET POTATOES OUT.

- CAN I USE MY HANDS?

man: WELL, THAT'S HOW-- WE'RE USING OUR BEST TOOLS THAT WE HAVE IS OUR HANDS SO WE DON'T WANT TO DAMAGE OUR SWEET POTATOES.

SO OUR HANDS ARE GONNA BE THE WAY TODAY.

THIS IS OUR WHOLE BED, SO ALL THESE SWEET POTATOES ARE OURS.

SO IT DOESN'T MATTER IF CAMERON GETS ONE, OR TOSH GETS ONE, WE'RE KIND OF WORKING AS A TEAM.

OKAY.

LET'S MOVE IN SLOWLY.

[students chattering] - I GOT A SWEET POTATO!

man: AWESOME.

- WHERE DO I PUT IT?

man: THAT LOOKS GOOD.

NO, NO, NO.

WE'RE JUST PULLING-- MOVE THE GREENS.

boy: I FOUND ME A BIG ONE.

man: YOU CAN PUT IT RIGHT HERE.

[students yelling] - WE'RE GONNA GO BACK FOR A SECOND ROUND.

LISTEN REAL QUICK.

REAL QUICK.

THE NEXT COOKING CLASS YOU'LL HAVE, WE'LL GET TO-- WE'LL GET TO COOK WITH OUR SWEET POTATOES.

WE HAVE OUR KALE.

WE'RE JUST GONNA PICK ONE LEAF.

- WELCOME BACK TO COOKING CLASS, EVERYBODY.

TODAY WE ARE GOING TO BE MAKING A SWEET POTATO SCRAMBLE.

WHO KNOWS WHAT THIS IS?

YOU'VE SEEN IT GROWN IN OUR GARDEN A LOT.

TOM?

Tom: KALE.

- KALE.

EXCELLENT.

SO THIS ONE RIGHT HERE IS OUR RED RUSSIAN KALE, 'CAUSE IT'S GOT THAT PURPLE STEM.

HOW'S IT GOING?

THAT ONE WAS A LITTLE EASIER, HUH?

NOW WHAT WE'RE GONNA DO IS WE'RE GONNA CRACK EGGS, WHICH I KNOW IS VERY EXCITING!

I WANT EVERYBODY TO GET THEIR EGG IN THEIR HAND.

OKAY.

AND MOVE THE BOWL IN FRONT OF PERSON NUMBER ONE.

- LOOK AT MY YOLK.

- ONE, TWO, THREE.

- WE GOT OUR-- PAN'S BEEN HEATING.

I'M GONNA DO A LITTLE DRIZZLE.

YOU HEAR THAT SIZZLE?

- YEAH.

- SAUTE MEANS TO JUMP!

SO EVERYTHING IN HERE YOU CAN KINDA SEE ALL THESE BUBBLES.

THINGS ARE STARTING TO JUMP IN THE PAN.

- OH, SO BUBBLES IS MAKING... - YEAH.

CAN YOU TAKE A PINCH OF SALT AND SPRINKLE IT IN THERE FOR ME?

THERE YOU GO.

ZION, CAN YOU DO TWO TURNS OF PEPPER?

- AW.

- WELL, WE'LL HAVE LOTS OF OPPORTUNITIES, 'CAUSE WE'RE GONNA DO A COUPLE BATCHES.

SO I'M GONNA HAVE YOU HOLD ON JUST A MINUTE UNTIL I GET OUR EGGS POURED IN HERE.

SCRAPE, THE BOTTOM OF THE PAN.

YOU CAN PUSH AND YOU CAN PULL.

WE'RE GONNA SPRINKLE IN SOME CRUMBLED GOAT CHEESE.

SO THIS IS GONNA BE REALLY CREAMY, ALMOST LIKE CREAM CHEESE.

IT'S GONNA BE A LITTLE BIT SOUR LIKE CREAM CHEESE.

OKAY, AND CAN YOU PUT OUT SOME PLATES?

YOU GOT 'EM?

WE'LL GO AHEAD AND TAKE A SEAT AT THE TABLE.

WE'RE FOOD ADVENTURERS IN HERE, AND WE TRY EVERYTHING THAT WE MAKE, RIGHT?

WHAT DO WE SAY BEFORE WE EAT?

students: BON APPETIT!

- ENJOY.

WHAT DO YOU GUYS THINK?

THUMBS UP?

THUMBS DOWN?

MEDIUM THUMB?

- OH, I SEE LOTS OF THUMBS UP.

- THUMBS UP.

WHO WOULD MAKE THIS AT HOME FOR THEIR FAMILY, MAYBE ON THE WEEKEND FOR BREAKFAST?

SO ON YOUR WAY OUT, YOU GUYS WILL BE GETTING THESE RECIPES, SO YOU CAN TAKE THEM HOME AND COOK THEM WITH YOUR FAMILY.

I REALLY WANT YOU GUYS TO EXPERIMENT AND THEN REPORT BACK TO ME, LET ME KNOW IF YOU'VE CHANGED ANYTHING IN THE RECIPE.

Tanner: TO KNOW THAT STUDENTS ARE REALLY GETTING NOT ONLY THE RECIPES AND LEARNING ABOUT FRUITS AND VEGETABLES, BUT ALSO THE SKILLS SO THAT THEY CAN GO HOME AND MAKE THESE THINGS THEMSELVES; I THINK THAT'S WHAT I FIND MOST REWARDING.

Wiggins: WHEN I SEE KIDS IN THE SUPERMARKETS, I SEE THOSE LESSONS THAT THEY LEARN IN THE CAFETERIA BEING TRANSFERRED TO THE GROCERY CART, TO THEIR HOME.

Vilsack: WE HAVE MORE ACCESS TO FRUITS AND VEGETABLES AS THESE YOUNG PEOPLE ARE LEARNING ABOUT THE DELICIOUS OPPORTUNITIES THAT FRUITS AND VEGETABLES PROVIDE, WE'RE SEEING A DIFFERENT SET OF TASTES BEING DEVELOPED, ESPECIALLY AMONG ELEMENTARY SCHOOL KIDS.

Wiggins: DETROIT, IT HAS VISION, BUT WE'VE GOT TO FIND A WAY TO GET OUR ECONOMIC ENGINE RUNNING AGAIN.

AND FOOD DOLLARS RIGHT NOW ARE OUR BEST OPPORTUNITY.

SCHOOL FOOD IS JUST PART OF THAT BIGGER THING CALLED COMMUNITY FOOD, AND SO YOU NEED TO INVOLVE THE COMMUNITY.

AS BEING THE SECOND LARGEST PURCHASER OF FOOD IN THE STATE OF MICHIGAN, OUTSIDE OF THE DEPARTMENT OF CORRECTIONS, I THOUGHT, "HOW BEST CAN WE UTILIZE OUR DOLLARS TO FEED KIDS BETTER?"

WE PROVIDE KIDS WITH HEALTHY MEALS, WE SUPPORT OUR COMMUNITY, AND WE SUPPORT THE LOCAL ECONOMY WITH BUYING LOCAL AND DOING THE THINGS THAT BRING VALUE BACK TO THE CITY OF DETROIT.

IF YOU GO TO A PUBLIC SCHOOL IN DETROIT OR CHARTER SCHOOL OR ANY SCHOOL THAT DPS SERVES, YOU WILL RECEIVE A FREE BREAKFAST AND A FREE LUNCH, AND IF YOU HAVE AN AFTER SCHOOL PROGRAM, WE PROVIDE YOU WITH A SUPPER.

THE BIGGEST CHALLENGE THAT WE HAVE IS BEING ABLE TO SOURCE LOCAL FOOD.

SO HAVING A THREE-ACRE PLAYGROUND THAT-- THERE'S NO PLAYING GOING ON, BECAME REALLY EASY FOR ME.

IF YOU'RE INTERESTED IN FEEDING KIDS, YOU HAVE TO BE CREATIVE SOMETIMES.

THE USDA GIVES ME A SET OF RULES, BUT THEY DON'T NECESSARILY TELL ME HOW TO PLAY THE GAME.

SO LOOKING WITHIN THE HEALTHY AND HUNGER FREE ACT, I SAID, "I CAN ESTABLISH AND MAINTAIN GARDENS "IF I TAKE THE PRODUCTS THAT ARE GROWN IN THIS PROGRAM, AND INCLUDE THEM IN THE SCHOOL LUNCH PROGRAM."

SO THAT'S HOW IT STARTED.

DREW TRANSITION WAS DEVELOPING WHEN WE STARTED RIGHT-SIZING OUR SCHOOL DISTRICT.

YOU WON'T FIND TOO MANY SCHOOLS OF THIS NATURE SPECIFICALLY DESIGNED TO PROVIDE TRAINING AND EDUCATION FOR MENTALLY AND PHYSICALLY IMPAIRED CHILDREN WHO HAVE AGED-OUT OF K-12.

- WE HAVE APPROXIMATELY TWO ACRES OF OF PRODUCTION FARMLAND.

WE HAVE OUR STUDENTS COME OUT HERE AND WORK ON THE PRODUCTION FARM.

TODAY WE'RE OUT HERE MAKING A TEMPORARY HOOP HOUSE FOR SOME DELICATE LEAF LETTUCE THAT WE'RE GOING TO BE GROWING.

THE HOOP HOUSE WILL BE HANDLING OUR LETTUCES AND GREEN VEGETABLES THROUGHOUT THE WINTER.

WHAT I WANT YOU TO DO THEN, IS PUT IT RIGHT NEXT TO MY STAKE.

WHEN I PULL IT OUT, YOU'RE GONNA JUST PUT IT RIGHT IN THE HOLE.

OKAY, READY?

WE PRODUCE, APPROXIMATELY, EVERY FOUR WEEKS ABOUT 600 POUNDS OF CUCUMBERS, 300 POUNDS OF GREEN PEPPERS, AND UPWARDS OF 300 POUNDS A WEEK OF ANY KIND OF LEAF LETTUCE THAT IS PROCESSED BY THE STUDENTS, PACKAGED BY THE STUDENTS, AND DISPERSED TO ALL SCHOOLS THROUGHOUT THE DETROIT PUBLIC SCHOOL SYSTEM.

OKAY, DWAYNE, HERE IS WHAT'S GONNA HAPPEN.

EMAN IS GONNA BE PICKING TOMATOES, AND YOU'RE GONNA TRY TO GET AS CLOSE TO HER AS YOU CAN AND SHE'S GONNA DROP THE TOMATOES INTO YOUR BASKET.

WHEN YOU COME BACK UP, LET HIM SEE.

SEE THE DIFFERENCE IN COLORS?

- YEAH.

- BETWEEN THAT AND THE REAL GREEN ONE ON YOUR LEFT?

- YEAH.

YEAH.

- SEE HOW THESE ARE REAL GREEN?

- THESE NOT READY YET.

- THAT'S RIGHT.

THEY'RE NOT READY YET.

EXACTLY.

WE'RE LETTING THEM RIPEN A LITTLE BIT MORE.

CAN YOU GUYS SEE WHERE THE RED ARROW IS POINTING?

- 12.

- OKAY.

SO IT'S ROUGHLY 12 POUNDS.

WE HAVE 12 POUNDS OF TOMATOES.

WHAT DID YOU GUESS WHEN WE WERE OUT THERE?

- 10.

- 10.

SO WE'RE TWO POUNDS HEAVIER.

SO OUR HARVEST WAS ACTUALLY BIGGER THAN WE THOUGHT.

LET'S GET THOSE LOADED UP, AND WE'RE GONNA TAKE THEM DOWN TO THE KITCHEN.

- HEY, G!

- GOOD MORNING, MS. C. - I NEVER DID THIS BEFORE.

- I KNOW YOU NEVER DID THIS BEFORE.

THIS IS WHY YOU'RE IN SCHOOL.

YOU'RE GONNA LEARN.

WATCH--DEWAYNE, WATCH WHAT YOU'RE DOING.

STOP LOOKING AT THE PRETTY GIRLS.

Wiggins: THIS IS A VERY SPECIAL PLACE, AND WE'RE REALLY PROUD IN DPS THAT WE'RE ABLE TO PROVIDE THIS KIND OF EDUCATIONAL ENVIRONMENT.

Wisniewski: CORY AND EMMANUEL, THEY ARE ACTUALLY THE FIRST TWO STUDENTS THAT HAVE GRADUATED FROM DREW TRANSITION CENTER, THAT ARE NOW CURRENTLY EMPLOYEES OF THE DETROIT PUBLIC SCHOOL SYSTEM.

Wiggins: THE STUDENTS RUN THE CHILD NUTRITION PROGRAM, AND WE'RE TEACHING THEM JUST BASIC FOOD SERVICE SKILLS, SO THAT IF THEY LEAVE HERE, THEY CAN GET A JOB AS A COOK'S HELPER, OR BUSBOY, WHATEVER, SO THEY CAN BE PRODUCTIVE.

Wisniewski: THERE YOU GO.

JUST TAKE YOUR TIME UNTIL YOU GET THE FEEL OF THE MOTION.

YOU KNOW, A LOT OF US HAVE REALLY BEEN PUSHING TO GET THESE KIDS TO BE ABLE TO WORK IN THE KITCHENS OF THE PUBLIC SCHOOLS.

Wiggins: MY VISION IS THAT DREW FARMS WILL BE A SMALL AGRICULTURAL ENTERPRISE, THAT CAN EMPLOY PEOPLE, PROVIDE FRESH LOCALLY GROWN FOOD TO GO INTO OUR CHILD NUTRITION PROGRAMS.

WE TAKE OUR USDA DOLLARS, RETURN VALUE, NOT ONLY FOR HUNGRY KIDS, BUT ALSO TO THE ECONOMIC HEALTH OF OUR CITY, AND IT'S JUST A WHOLE MICROCOSM, I THINK, OF HOW THE FUTURE IS GOING TO BE.

YOU KNOW, THE BUSES WILL COME, THE KIDS WILL GET OFF, THEY'LL ENTER CLASSROOMS THAT ARE SAFE AND CLEAN.

THEY WILL BE FED, AND THEREAFTER TEACHING AND LEARNING BEGINS.

-♫A FOOD REVOLUTION FROM GARDEN TO STUDENTS♫ ♫SALUTE TO THE SOLDIERS THAT PLAYED A PART IN THE MOVEMENT♫ ♫REDIRECTING THE FOCUS TO WHAT THE YOUTH ARE CONSUMING♫ ♫OUR DETROIT PUBLIC SCHOOLS GOT HOOP HOUSES PRODUCIN'♫ ♫FRESH VEGETABLES AND HERBS♫ ♫HEALTHY SELECTION FOR THE CAFETERIA TO SERVE♫ ♫UNPLUG THE FRYERS AND ROLL THE POP MACHINES OUT THE BUILDING♫ ♫ACCORDIN' TO BETTI WIGGINS, DIRECTOR OF SCHOOL NUTRITION♫ ♫♫ ♫I DON'T MOVE WITH THE TREND♫ ♫EVERY MOVE FROM WITHIN♫ Wiggins: ONE OF THE THINGS THAT WE'VE SEEN IS THAT ATTENDANCE HAS GONE UP, ANTISOCIAL BEHAVIOR HAS GONE DOWN, AND I THINK CONGRESS NEEDS TO BE CONGRATULATED.

Vilsack: WE'VE REFORMED THE SCHOOL LUNCH PROGRAM, YOUNGSTERS ARE GOING TO RECEIVE MORE FRUIT AND VEGETABLES, MORE WHOLE GRAINS, MORE LOW-FAT DAIRY, A LITTLE BIT LESS SODIUM AND SUGAR AND FAT, AND THEY'RE GONNA GET A LITTLE BIT MORE BANG OUT OF EVERY CALORIE THEY CONSUME.

Tanner: YOU HAVEN'T LIVED UNTIL YOU'VE SEEN A KID BE REALLY, REALLY SHAKING-IN-THEIR-SEAT EXCITED TO EAT A ZUCCHINI.

- I'M HOPEFUL FOR THE FUTURE.

I SEE KIDS LEARNING EVERY DAY ABOUT FOOD, ABOUT HOW TO BE HEALTHY, AND HOW TO REALLY ENJOY WHAT THEY'RE EATING, AND MAKE VEGETABLES SOMETHING FUN AND PART OF LIFE.

- IF I COULD BE ANY VEGETABLE, I THINK I WOULD HAVE TO BE A... - IF I COULD BE ANY VEGETABLE, I WOULD BE A SWEET POTATO.

- IF I COULD BE ANY VEGETABLE, I WOULD BE A SWEET POTATO, BECAUSE THEY DO REALLY WELL IN WARM WEATHER, IN THE SOUTH, AND THEY DON'T DO WELL IN THE COLD.

THEY, LIKE, EXPLODE IN THE REFRIGERATOR.

- IT'S LIKE-- IT'S ONE OF THE BEST VEGETABLES THAT YOU CAN HAVE.

- IF I COULD BE ANY VEGETABLE, I THINK I WOULD HAVE TO BE A ZUCCHINI-SQUASH.

- LORD KNOWS I LOVE SWEET POTATO PIE.

- ZUCCHINI-SQUASH GOES WITH EVERYTHING.

YOU CAN EAT IT RAW, YOU CAN EAT IT NOT RAW, AND I THINK IT'S REALLY VERSATILE, AND IT'S ONE OF THOSE DELICIOUS WAYS TO GET YOUR VITAMINS AND MINERALS.

KEEP GOING?