A class of fourth graders at Battle Academy watched as their teacher secured an apple to the prongs of an old-fashioned peeler and began turning the handle. A few gasped while the skin spiraled to the floor, but cheers and “wows” erupted when the teacher removed the apple, revealing a perfect apple Slinky.
Tarah Kemp, culinary integration specialist at Battle Academy, was teaching students how to make French apple tarte Tatin in response to the French influence on America prior to the American Revolution.
But the apples she was using weren’t purchased from the grocery store — they were sourced locally.
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They came from Oren Wooden’s Apple House in Pikeville, Tennessee, as part of an initiative to introduce Hamilton County students to the farm-to-table process.