Ashland October 2014

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Ashland

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Vol. 2 No. 3

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Ashland Helps a Neighbor

The Best Restaurants in Ashland Lisa Beaudin ensures that Ashland children are well fed and ready to learn. She and her staff strive to teach children about new foods and healthy lifestyles. By Cynthia Whitty Feeding 2,400 children, 195,000 meals each year, isn’t easy, but Lisa Beaudin, Ashland Public Schools’ Director of Nutrition Services, prides herself on providing students the best quality and best tasting food. She sees her role as an educator – encouraging children to try new, healthy foods.

One of Eastleigh Farm’s Jersey cows that will be nourished by the grass from Warren Woods this winter. (Photo/John Kelley)

By John Kelley Editor “I recognize the right and duty of this generation to develop and use the natural resources of our land; but I do not recognize the right to waste them, or to rob, by wasteful use, the generations

that come after us.” (Theodore Roosevelt, Osawatomie, Kansas, August 31, 1910). Roosevelt also said, “the rights of the public to the natural resources outweigh private rights, and must be given its first consideration.” At the Farmers’ Market on

September 13th, President of the Ashland Historical Society Cliff Wilson displayed his painting of a map of the town of Ashland from the decade of the 1950s. The point of the presentation was to show the

Neighbor

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“In order to educate the whole child, you must start with the foundation—a well-fed child,” Beaudin said. “If kids are hungry or not well fed, they can’t focus and learn.” Beaudin credits her staff—the cooks and managers—who, she said, “are passionate about what they do and understand the important role they have in a child’s education.” A graduate of Framingham State’s Excellence in Child

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Nutrition program, Beaudin is a strong proponent of professional development and provides programing for her staff to improve their knowledge and skills. “A lot of care goes into the cooking. There are a lot of children with life-threatening allergies and chronic illnesses affected by food,” she explained. “We must pay close attention when preparing food.” In 2005, the Ashland administration wanted someone who could bring “scratch cooking” and the knowledge of food and nutrition into the cafeteria, so they hired Beaudin. “We always say, we have the best restaurants in Ashland,” Beaudin said. “It makes a difference when the food is served with love and care.” With a Canadian farming heritage, Beaudin was raised in Worcester, Mass. For many years, she worked in investments in Florida and the Boston

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