CHARLOTTE, N.C. — Tim Radley is part teacher and part pizza guy.
"So this is basil. It's like an additive if you will,” he said to a group of fourth graders assembled at his Central Avenue Fuel Pizza location.
“What we do is make our dough every day. We don't buy anything from anyone else,” he said.
Radley is taking these kids through the steps Fuel Pizza uses every day when they make their pies.
“Salt, we’ll use a small amount,” he said.
The kids are learning about nutrition in a science program called Field to Fork. They've grown their own ingredients at their school, Winterfield Elementary, and are learning how to use them.
"Tomatoes with pepper and sugar and salt,” said Frank Sierra as he pointed to his pizza sauce.
Sierra and his classmates are getting to make their own pizzas without grease and fat.
"I think it might taste good,” he laughs.
They don't miss a step and even get to put their pies in the huge oven.
“They feel more connected with it, more willing to try vegetables. And they’re more conscience of their health,” said the students’ science teacher Amethyst Klein.
Next semester the students will continue the field to fork program, focusing on vegetables that are grown in the spring.