All the ESY students stepped up to help with the dinner, from peeling potatoes and carrots to making pies and applesauce. Photo: Todd Moe

Nov 23, 2016 — This year marks the tenth anniversary of North Country School-Camp Treetops becoming one of six founding members of the Edible Schoolyard Project, a national initiative of chef and food activist Alice Waters. The goal of program is to give students the knowledge and skills to make healthy food choices for themselves, their community and the environment.

North Country School is a boarding and day school for kids from around the world in grades four through nine. The 200-acre campus, near Lake Placid, includes five acres of gardens. Students in the Edible Schoolyard Project this fall planted garlic, processed pumpkins for seeds, and made fruit jams from local berries.

Last week, they planned the menu and created a meal for the class, and invited guests.  It included a turkey, from the school's farm, with all the trimmings. Todd Moe stopped by as the kids were busy preparing their "final exam," a localvore pre-Thanksgiving feast.

Todd Moe at the Edible Schoolyard

Who doesn't love making cookies? This was one of the most popular jobs during dinner prep. Photo: Todd Moe

ESY teacher Elie Rabinowitz (right) manages the dining room during the "final exam" feast. Photo: Todd Moe

Before the first snow, hues of brown and green fill the Children's Garden, one of many garden plots at North Country School. Photo: Todd Moe