Chances are you would not expect to find hand-made quiche, pasta sauce made with roasted local chicken, and hot house plum tomatoes from farms in Virginia's Shenandoah Valley in a school food program. D.C. Central Kitchen and their catering company, Fresh Start, are using their know-how and local food connections to provide freshly prepared meals for 71 "at risk" boys at the Washington Jesuit Academy.

The boys spend 12 hours each day in the school's intensive program and eat breakfast, lunch and dinner at school. The boys of Washington Jesuit Academy prove that real men do eat quiche -- in fact, they love it -- especially when it is served only minutes after it comes out of the oven. From time to time, the school's social club receives cooking lessons in the kitchen under the tutelage of Chef Duane Drake and prepares goods for bake sales to raise money for the homeless in the D.C. area. This program shows that all children can be provided with healthy food. All it takes is imagination, dedication and a lot of caring.