how to avoidid contatamination. we all passed with flying colors and received ouour creditit accucusation.. -- certification. >> we planned a rotating schedule so each one of us can plan without a local chef each month. >> in october, i worked with brbrian to get the red line. i went to thee red line inn and we worked out menu. >> the red line ordereded a pri wiwinninsteer from the local fair. and brian said we want to use it for the local meatltloaf. >> and hee had all the local farms delivered to him and he got all of it and delivered to us and he cookeked it with h us students also helped out and it was a good day. >> not only was our meatloaf grass-fed, it t was a realally t opportunity for us to show students whehere our food is cocoming frorom. we realize that local food day every month was a a big process. >> we want to momove of it the student hands into the cafeteria hands because that would be a way tah make it long-lasting.g. >> s so we're aiming g toward tt a local l few items in ouour lus a few times a