Eddie Skaggs doesn't eat Brussels sprouts at home very often.
"It's because my grandpa won't eat them," he said, and stuck his fork into a big Brussels sprout -- one of many on his lunch tray.
Skaggs, a 12-year-old sixth-grader at McKinley Middle School, ate all the sprouts he wanted at lunch Wednesday. And these Brussels sprouts, steamed and lightly seasoned with salt and pepper, were locally grown: they were grown and harvested at Green Acres Farm in Upshur County.
At lunch Wednesday, all the food served at McKinley Middle was locally sourced, part of West Virginia's Farm to School Program, an initiative to get more food from West Virginia's farms into schools across the county and the state.
At lunch Wednesday, the students at McKinley had eggs from Mason County, veggie burgers from Roane County, salsa from Kanawha County, produce from Upshur County and honey from Wetzel County, among a slew of other locally sourced foods.
Nothing was processed or frozen -- it was all grown and assembled locally, prepared by the cooking staff at the school, and laid out in a fresh, colorful cafeteria service line to wait for the lunch bell.
"I love the freshness," said Amy Scott, the school's principal.
"I think it's a great opportunity for them to try different things that they may not have an opportunity to try, and they're discovering a wider variety of foods that they like ...Typically you say Brussels sprouts and kids say yuck, so I've been walking around and encouraging them to try them and so far I haven't gotten a bad review."
Skaggs, five minutes after making his way through the lunch line, had already finished his Brussels sprouts and collected more from his friend Edward Smith's tray across the table. He was encouraging his friends, a group of 6th grade boys, to try the vegetable.