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Oakland: Bishop O’Dowd hires farm-to-table chef

On a recent Monday morning at Bishop O’Dowd High School, students packed the school’s lunchroom, lining up for something other than your typical cafeteria fare.


On the menu was an egg scramble with potatoes, all locally farmed, with eggs harvested from the school’s chicken coop.


The students at Bishop O’Dowd are learning to live more sustainably and the school is expanding its mission to food. This past spring, the school hired a new chef, Katia Groffman, who specializes in creating farm-to-table meals, to teach students and staff how to eat sustainably as well.

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