At Boyle County High School, locally-raised beef marinated in cumin is heaped onto corn tortillas with queso, guacamole, sharp red tomatoes, and vibrant lettuce.

It's just one of many meals the teens at Boyle get to enjoy, and a far cry from the days of fruit cups, pan pizza, and skim milk, days which everyone involved are happy to see gone.

According to Lex 18 News, some 150 Kentucky farms sell their produce to around 90 state school districts thanks to a pandemic-era grant that supplied the state with $3.2 million for the purpose.

It's clear from the attitude of Boyle County School District Food Service Director Cheyenne Barsotti that the move-to-local has affected far more than just the hungry teens' excitement for lunch hour: it's changed the whole way the school approaches food.