On his first day on the job as director of food and nutrition for Baltimore City Schools, chef Tony Geraci brought in 40,000 pounds of tree-ripened, Maryland-grown peaches for students.
On that day two years ago, he sat in the cafeteria with several second-graders who were eating fresh peaches for the first time in their lives.
"One was rubbing a peach along his face, and I said, 'It's supposed to feel like that,' " Geraci remembers. "Another was breathing into the peach, and I said, 'It's supposed to smell like that.' Another was biting into the peach, and the juice was running down his face and arms, and I said, 'It's supposed to taste like that.'
"In a country of plenty, everybody should have the experience of tasting the bounty."
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Photo by Darr Beiser, USA Today
