Question: I have been having a lot of stomach and digestive issue and a friend suggested I stop eating gluten.

Inflammation has become a hot topic lately as we see articles about foods that cause inflammation and an “anti-inflammatory” diet.

These are terms that are often confused but have very different meanings.

If you’re looking for a quick dinner protein, look no further than fish fillets – and rainbow trout, a farmed fish, is a perfect choice.

Thanks to the cool, clean water in Western NC we are fortunate to have trout farms that raise or farm rainbow trout for restaurants, supermarkets, farmers markets and for recreational use to stock streams. 

Excitement could be heard in the unconstrained murmuring of elementary school students at Blue Ridge School Monday morning as they filed into the cafeteria. Tables were set with Mason jars, pre-cut vegetables of almost every color of the rainbow, salt, pepper and oregano. 

One of the spices I love most is cayenne pepper which has capsaicin in it. Capsaicin is shown to help increase your metabolic rate! It does this by increasing your internal body temperature which in turn makes you burn more calories. So the spicier food you eat... potentially the faster your metabolism. Think about like harissa or other spicy additives to food that can up those internal body temps! 

Have you ever felt confused when looking at any of the several iterations of the food pyramid? You’re not alone. The servings seem at once mixed up, and more than most people eat in one day. I am a big bread person. I love making homemade bread, it’s one of my favorite foods. But even for me, the 6-11 servings of bread recommended per day in the 1992 version of the food pyramid seem like a bad idea. 

Some schools are thinking twice about the long standing practice of passing out fast-food coupons to children as rewards.

When it comes to connecting farmers with students and substituting common cafeteria fare with fresh, local produce grown here in the mountains, Jackson County Schools stands at or near the forefront of Western North Carolina school systems.

Jackson County has encouraged students to actively grow lettuce used in the school’s cafeteria, utilized grant money to help introduce elementary school children to fresh vegetables and tapped into nutritional expertise at Western Carolina University and area community colleges. School cafeteria workers have even been taken on field trips to visit the local farms where some of the produce they use comes from.

On a recent weekday at Smoky Mountain High School, students such as Jesse Ammons were busy in the school’s greenhouse testing the waters for the airoponics lettuce they produce. The roots of airoponics lettuce are neither in soil nor water, but are misted with water droplets.

These students are part of an unusual local foods program here in Sylva that involves those in the school’s agriculture classes learning to grow salad for themselves and other students to enjoy in the school’s cafeteria. “Mustang salad,” they call it, in honor of the school’s mascot.

Ammons is busy, but he takes the time to acknowledge briefly that he does enjoy the hands-on experience he receives in this particular class.

“I do like it,” Ammons said before rushing off to complete another assigned task.

‘Win-win’

“It’s a win-win situation,” said Jim Hill, the schools’ nutritionist. “This has really helped us in ‘branding’ a salad. That means consumption of salad goes up. Just getting the word out that students’ friends have helped grow the salad gets them more interested.”

Agriculture educator Jeremy Jones said there’s been quite a learning curve to growing the lettuce. It required fieldtrips to Haywood Community College, among other things, to see it being done correctly.

The lettuce project at Smoky Mountain High School is in its third year. To serve the lettuce, Jackson County’s school system had to gain OKs from the U.S. Department of Agriculture, Jackson County’s health department and the state Department of Public Instruction.

The students can’t grow enough lettuce to fully supply the demand of fellow students, so Hill has reached out to local farmers to help supply additional homegrown products for the cafeteria. This has helped foster ties into the local agriculture community.

Steven Beltram and wife Becca Nestler, who operate Balsam Gardens, are working with the schools in Jackson County. It hasn’t been easy circumnavigating all the federal and state regulations involved, Beltram said.

“But Jim Hill has a major interest in making it happen,” Beltram said. “So we’re hoping our work with Jackson County Schools can be sort of a pilot project and model for other school systems in the region.”

Beltram and Nestler grow organic vegetables, plus raise and sell small livestock such as pigs, turkeys, ducks and chickens off their small, diversified farm. The couple just had their first child and has a special, but understandable, interest in seeing the farm-to-schools program work.

This led them to explore renting greenhouse space at the county’s Green Energy Park. Beltram and Nestler hope to start growing hydroponics lettuce there starting this year and sell the resulting produce to Jackson County Schools.

“That’s an idea we are trying to make happen,” Beltram said.

WCU, ASAP also involved

‘Mustang Salads’ might be the flashy calling card for the local foods program in Jackson County. But there’s much more going on than just that. The schools are also working with the Appalachian Sustainable Agriculture Project to introduce kids to local food through school gardens, farm field trips and cooking demonstrations. There are “tasting” events at Cullowhee Valley School on a regular basis, where kids sample a variety of vegetables, presented in fun ways, exposing them to tastes they might not otherwise enjoy.

“It’s phenomenal what ASAP is doing here,” Hill said. “We don’t have the staff or financial ability to do and fund the amount of nutrition projects they are now helping us with.”

Specifically, ASAP was awarded a three-year grant of $600,000 from the W.K. Kellogg Foundation to integrate farm-to-school course work into the teaching college curriculum at Western Carolina University. The purpose is simple but complex: to get the future teachers of America thinking about how local foods and ultimately, get school kids eating good, locally grown foods.

Cullowhee Valley School, just across the street from WCU, has served as a learning lab for the WCU initiative.

“The students from WCU can come see farm-to-school in action,” said Emily Jackson, program director of ASAP. “They can see first hand children cooking in the classroom, children gardening, taste tests in the cafeteria.”

In addition to the pilot program at Cullowhee Valley, ASAP is working with the Head Start program run by Mountain Projects for pre-K children.

“This is new for us,” said Maggie Cramer, communications coordinator for ASAP, said. “We want to arm (students and educators) with healthy cooking techniques, and how to cook using local ingredients.”