FAIRBANKS — Learning about the economics and health attributes of locally grown foods had some tasty benefits Friday for students in a Future Foods class at Barnette Magnet School.

All eyes were on Chef Michael Roddey, as he chopped, pickled, sautéed, cored, diced, rolled and wrapped a variety of delectable dishes for students to taste test.

To work his magic, Roddey, assistant professor, culinary arts and hospitality at UAF Community and Technical College, selected fresh vegetables and herbs from a nearby table covered with produce students purchased during a recent trip to the Tanana Valley Farmers Market.

Nestled among the kale and collard greens, kohlrabi, large, red heritage tomatoes, fennel, carrots, leeks and locally produced herb vinegars was raspberry jam, which Roddey used for sautéed cabbage and apples with sour raspberry sauce and fennel.