by Amber Parcher
Fourth-grader Rauliz Tamarez gleefully plunged his hand into a pile of cold dirt filled with squirming brown worms.
He pulled one up by its tail, pinching the flailing worm in his thumb and forefinger for all his summer classmates at the Robert L. Ford School to see.
“Mine’s a daddy,” he said.
The group of students were in the process of learning how these slimy creatures help create some of their favorite foods – waffles, pizza and even tacos – at a Friday class in the community garden that has sat at the base of the Ford School for several years.