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New Rochelle High School forensic science students had just learned about DNA evidence. Yesterday, they and some schoolmates gained perspective on the topic they could never get from science studies alone, when they heard the harrowing first-hand account of man wrongfully imprisoned for 16 years before DNA evidence proved that someone else committed the crime.

"I was a sophomore," Jeffrey Deskovic said of his wrongful conviction in 1990. "I was younger than most of you."

Despite the original DNA evidence in the case, Deskovic was convicted of murder on the strength of a confession he says was coerced. It wasn't until 2006 that Westchester County's then-District Attorney Janet DiFiore ordered another DNA test, which led to Deskovic's exoneration and release.

He spoke Thursday in the Whitney M. Young Jr. Auditorium to an audience of mostly juniors and seniors from two forensic science classes, the AP Government class, the Law in Government Class and others. He told them about starting the Deskovic Foundation to further his work on behalf of others who are in prison for crimes they did not commit.

"I wanted to take my work to the next level," he said. "I wanted to reach back into the prisons and free people - innocent people - who were in the same position I had been in."

He told them of the challenges of returning to society after 16 years - unfamiliar technology, lost friends and family members, the difficulty in finding a job. He received a master's degree from John Jay College of Criminal Justice and is set to graduate with a law degree from Pace University in May.

Speaking with the experience of a former inmate, he urged the students to appreciate what they have, enjoy sunlight and the freedom to travel and to understand that they can overcome difficulties. For those entering law enforcement, science or the legal professions, he implored them to dedicate themselves to doing the job well.

"Take your job very, very seriously, and go that extra mile," he said.

It was a message received by students such as senior Kimberly Sanchez, who plans to become a police officer.

"It helps me to see how I should be as a cop," she said.

Forty New Rochelle High School students were treated to healthy dishes including beet bruschetta with hummus and sweet potato and parsnip soup served by their schoolmates recently.

The student cooks in the Science of Food class whipped up dishes from their own recipes with farm-to-table, sustainable ingredients as the culmination of a semester-long "Food Ed" program with the Stone Barns Center for Food and Agriculture.

They studied personal and cultural connections to food as well as topics of sustainability. The lessons focused on many facets of agriculture, even caring for the soil itself.

"They studied how to maintain healthy soil, how to restore depleted soil and how the foods that you choose to grow have an impact on that living skin of the earth," teacher Julia Chillemi Kouyoumdjian said.

For the lunch event, Chillemi Kouyoumdjian's 30 students prepared, cooked and served the meal to two other classes in Room 207. The focus was "mindful eating," which "increases your awareness of the positive and nurturing opportunities that are available through food selection and preparation," their menu explains. It continues, "Eating mindfully is a practice that uses all your senses in choosing to eat food that is both satisfying to you and nourishing to your body."

They chose ingredients from the Stone Barns farm; others were sustainably sourced. In addition to the bruschetta and the sweet potato soup, there was kale risotto, "classic farm soup" and a seasonal salad. With each course came a story about how people can share their cultures by sharing foods, how food can be a form of medicine and how healthy soil leads to more nutritious ingredients.

Students who took the class said they planned to eat healthier and to spread the word about the connection between how we grow food and the world around us.

"I commit to eating healthy foods and staying away from bad foods that may be detrimental to my health," Gillian Okaiteye wrote in an action plan questionnaire.

Several said they would start their own gardens or join a community garden. Nick Calderone said he would like to help his mother cook and perhaps even make the family dinner on his own. Colin Logan, like many others, said he would let others know what he had learned.

"I will spread awareness about issues with the food system, such as unfair distribution and non-ethical production practices," Logan said.