Absolutely, Rickie!

For me personally, I know that "culinary creativity" was a big deal when it came to improving my nutritional intake over the course of my life. That lack of creativity resulted in me developing very poor dietary habits during my childhood and adolescence.

One example: nowadays, the more variety I put in a salad, the bigger of a salad I'll eat -- and the fewer quantities of inferior foods I'll consume during the same meal. Last night, I had a salad with cucumbers, tomatoes, chickpeas, feta, bell pepper, and green onion (to accompany my ahi tuna steaks). If that ingredient list for my salad had been, say, cut in half -- I might have otherwise been tempted to put something else on my plate that was artificially-processed.

Or, let me put it this way: I'd be more inclined to eat a nicely-prepared "stuffed tomato" with a filling of quinoa and chopped nuts/capers/peppers...rather than just a whole tomato by itself.

Now just imagine kids "getting addicted" to the leafy vegetables and nightshades and tree fruits that they have the hands-on experience of growing in their school gardens/greenhouses/orchards. The more we bring these sorts of opportunities to scale, the wider our post-graduate opportunities grow.