TRAVERSE CITY -- Take a purple majesty potato.
Slice and drizzle with olive oil, sprinkle with salt and bake until crisp.
The dish doesn't sound like the usual school lunch fare, but it's one of the recipes Janis Groomes has whipped up at Northport Public School. The food service director is among those who advocate using healthful, fresh and local foods in school meals.
That's also the focus of a March 15 "Farm to School: Setting the Table for Wellness" conference. Groomes and several hundred other representatives of area schools, camps, health groups and farmers are expected to attend the event at the Grand Traverse Resort & Spa in Acme.
Read about Northport's school meals and the upcoming conference in today's Food section »






