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Fresh Fruit and Vegetable Program
  • Published
    March 29, 2011

    Fresh produce and baby steps toward a healthier RSU 20

    While measuring tahini for a batch of hummus at the Ames Elementary School in Searsmont, March 21, Pamela Stone of the Belfast Co-op told a group of fifth-graders in hairnets that the ingredient was like peanut butter, except made with sesame seeds instead of peanuts. After a moment, Liz Ames, a volunteer and granddaughter of the school's namesakes Margaret and Richard, asked if the class knew what sesame seeds ...

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