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Published on Apr 23, 2012
In rural Nova Scotia, the Dr. Arthur Hines School offers its students the opportunity to learn about healthy eating and food production by planting, harvesting, and cooking their own organic vegetables. Every fall, Slow Food Nova Scotia convivium leader, Chef Michael Howell, comes to the school to marshal the energy of these students and create a unique culinary experience "from dirt to plate in 2 hours" with inspirational results.