Dingwall Diggers welcomed visitors from Knockfarrel Produce and The Storehouse.
Jo Hunt from Knockfarrel Produce– delivered a talk about supporting local produce and provide local ingredients such as garlic, 
potatoes (3 different types) and chard. (http://www.knockfarrel.com/index.asp)
Quintin from The Storehouse – worked with Dingwall Academy to agree on ingredients which will be based on the vegetables and herbs that the school will plant in the garden. (http://www.thestorehouseathome.com/index.php)
Dingwall Digggers thank their visitors;
Dear Quintin, Shaun and Jo,
Thank you so much for your fabulous visit today – all your hard work and wonderful produce gave the DiGGers a memorable and educational experience.
You might like to see some of the photos on our blog: www.dingwalldiggers.blogspot.com
I look forward to more activities in future; it is so important that our youngsters have the opportunity to engage with the natural world and food growing & cooking – understanding how and why it will taste so much better when fresh and local as well as learning the importance of reduced environmental impact. Just experiencing good food and the interest of preparing it gives them a chance of a better diet and healthier life.
Thanks again,
Susan Swallow
From: Vivian Maeda <VivianMaeda@sbcscot.com>
Sent: 12 November 2013 16:39
To: quintin@thestorehouseathome.com; Susan Swallow; info@Knockfarrel.com
Cc: info@thestorehouseathome.com; Vivian Maeda
Subject: Food for Thought – January 2014 date tbc
Dear Quintin and Jo,
Thank you for your support to the Food for Thought Programme.
The project is funded and supported by Education Scotland – see link: http://www.educationscotland.gov.uk/learningteachingandassessment/curriculumareas/healthandwellbeing/supportmaterials/foodforthoughteducationfund/aims.asp
Helping the school (http://www.dingwallacademy.com/ ) with the project will better prepare our children to the future:
You have agree to support in:
Jo Hunt – quick talk about supporting local produce and provide local ingredients such as garlic, potatoes (3 different types) and chard. (http://www.knockfarrel.com/index.asp)
Quintin – liaise with school and agree on the final list of ingredients which will be based on the vegetables and herbs that the school will plant in the garden. If you have other ideas, please speak with Susan about it, I am sure she is open to suggestions. (http://www.thestorehouseathome.com/index.php)
