There were two components with the Pilot Light program that I participated in. The first was a quarterly in person professional development session with all of the teachers in the Chicago area that were a part of Pilot Light. In these sessions we came together to talk about how we were incorporating the food standards within our classrooms. The great thing about these in person meetings was that it was attended by teachers from all content areas and grade levels. While we did take the time to talk with teachers in our content areas, it was also great to see how a junior high math class incorporated food standards into their classroom. The second component of this professional development program was that 6 days throughout the year we had chefs from the Pilot Light team come in and cook meals for our students. These meals would always line up with what we were teaching for that day. For example, when talking about Africa we used it as an opportunity to have the chefs make us Doro Wat and Injera. It was a wonderful opportunity to have students not only try new foods from different regions of the world, but also have that food connect back to what we were talking about.