Going Green from the Inside Out

Best wishes for healthy Happy St. Patrick’s Day filled with the luck of the Irish and lots of naturally green vegetables. 

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  • Want fabulous posters of GREEN VEGGIES and more for your school or office?       Visit USDA Team Nutrition Dig in Program – and poster page for downloads.
  • One example of fabulous Dig In Posters from USDA Team Nutrition

    One example of fabulous Dig In Posters from USDA Team Nutrition

    Want the latest updates and fun tips on GREEN VEGGIES in school and more? Follow us on Twitter: @SchoolMealsRock 

Kale Chips for 8,000 and Other Farm-to-School Successes

A version of this article originally appeared on The Huffington Post Green on October 14, 2013

The real food deliciousness of Farm to School efforts benefits everyone: The farmers and ranchers who grow food for local districts, school nutrition directors who know exactly where their food comes from, and – most of all – millions of students who enjoy fresh food right on their school trays.

The three pillars of a sustainable farm to school program are generally seen as Cafeteria, Classroom and Community. But there is fourth, equally important C – Champions! Successful farm to school programs are started, nurtured and harvested by champions at every step from the field to table. Here’s how three directors – three very cool school lunch dudes – from Maine to Montana are growing impressive farm to school numbers.

Thanks to Nutrition Services director Tyler Goodwin, students in the Wells-Ogunquit Community School District on the coast of southern Maine have a personal relationship produce on their lunch trays. It comes from the Spiller Farm, just two miles down the road and students help to pick it, clean it and prepare it. During September 2013 trips to the farm, hundreds of school kids picked 15 bushels (450 pounds) of green beans, 18 bushels (900 pounds) of red potatoes and 15 bushels (720 pounds) of apples (enough to supply the entire District for the next several months).

Maine student pick produce in local fields

Maine student pick produce in local fields

In fall 2013, Chef Tyler froze 10 bushels of carrots, also picked by student helpers. The final yield was 450 pounds of freshly picked, lightly steamed, very local frozen carrots for winter meals like veggie stir-fry, peas-n-carrots and candied carrots. Total time from field to freezer was less than four days, with a substantial decrease in overall carbon footprint. The environmental impact is important to the district’s Green Team, headed by 7th grade science teacher Saul Lindauer. The team is learning about and working to support centuries of farming heritage in Wells. According to Goodwin, fresh local produce makes a real difference in cafeterias too. “What I have noticed in all schools is healthier choices being made, kids are automatically selecting the required fruit or vegetable with lunch, and less waste than last year,” he reports.

Deep in the apple orchards of Central Michigan, Dan Gorman, Food Service Director in Montague/Whitehall Schools focused on some big farm to school numbers too – world record numbers in this case! On October 24, 2013, he and the districts’ 4,000 students – plus at least 14,000 more in Muskegon County – regained the World Record for the “most people simultaneously eating an apple at one time.” Muskegon County held the world record (9,329) until last May when children in New Zealand schools upped it to 17,064 with the help of an apple company. Now the Michigan apple crunchers are back on top of the world record with 19,087!!

Michigan students love their apples!!

Whitehall, Michigan, students love their apples!!

Promoting healthy snacking, supporting local agriculture and generating record-breaking excitement are just some of Dan’s everyday efforts to bring fresh, local food to kids. When he switched the district’s milk contract to a local dairy that raises its own cows and crops, the farm was able to hire four new workers. In the elementary cafeterias, monthly Harvest Days highlight Michigan fruits, vegetables and herbs. Students get to touch, smell and taste fresh items with their lunch, guided by an adult community member or high school mentor. As chair of the 1 in 21 Education Committee, Gorman is – as always – focused on a much bigger goal. “Going for a world record is as American as apple pie, but the more important goal is making Muskegon county the healthiest county in Michigan by 2021,” he says.

Now, about the kale chips for 8,000: It happened for the second time on October 2, 2013, to celebrate National Kale Day in Missoula County Public Schools, Montana. In 2012, on a ‘dare’ from Jason Mandela of the PEAS (Program in Ecological Agriculture and Society) Farm, Food and Nutrition Supervisor Ed Christensen offered baked kale chips to every student in the district. While not shy about saying his kale chips are “the best,” Ed was impressed by how much the kids liked them. “It’s really pretty simple,” he says. “We use freshly picked kale, toss it with oil, sprinkle with a little salt, and bake slowly.” While olive oil adds nutty flavor and USDA commodity oil works fine, Christensen also likes to use Montana-grown safflower on his kale chips.

Ed Christensen makes kale chips for 8,000

Ed Christensen makes kale chips for 8,000

Kale is big on Christensen’s local veggie list because it’s so hardy, often the last thing harvested from the PEAS Farm. Chips are a great way to serve kale because they are like potato chips to kids. On a recent ‘smack down’ with a tasty raw kale salad, the crunchy chips won hands down. During this year’s Kale-abration, Ed saw savvy 3rd graders crushing the chips onto their pizza. About that pizza, the crust is 100 percent scratch, whole grain made with local Wheat Montana Prairie Gold flour and turkey pepperoni. Missoula schools are currently developing a scratch sauce to incorporate house-grown onions and herbs. Clearly Ed wants to do farm to school as many ways as possible – in a place with a growing season of about four months!!

Being a school nutrition director is a tough enough job without adding all the extra details of a farm to school program. Despite the demands, thousands of directors across the U.S. have stepped up to the plate — or lunch tray — to do what Tyler, Dan and Ed do in their districts. Why? So students can have the freshest, best tasting, most nutritious meals possible and be fit, well-nourished and ready to succeed.

Follow Dayle Hayes, MS, RD on Twitter: www.twitter.com/SchoolMealsRock

Eat. Play. Learn. H is for HUNGRY.

To celebrate the publication of Proceedings of the Learning Connection Summit: Nutrition, Physical Activity, and Student Achievement, I’m offering a short daily post during February on the ABCs of the health and academics.

H is for HUNGRY

When I hear that schools are closed for days in a row, my immediate thought is about what those children will eat when they do not have access to school meals. If children regularly come to school hungry, it means that they do not have access to food at home. And, when the weather is bad, their families may be even less able to shop for groceries or visit a food bank. Honestly, for millions of American children, a snow day may be a hungry day. Preliminary 2013 USDA data shows that an average of 18.9 million children ate a free school lunch daily and 10.1 million ate a school breakfast on average.

The numbers in the previous paragraph also tell another story as well – that is the enormous ‘breakfast gap’ of 8.8 million children who are eligible but are not receiving a free breakfast. These are the children who may to be too hungry to learn as reported in the deeply disturbing Hunger in Our Schools: Teachers Report 2013 by No Kid Hungry: Share Our Strength. If nearly 73 percent of teachers regular try to teach hungry children, we are a very serious educational problem in our schools. The simple fact is that hungry children cannot focus, concentrate and learn. School breakfast is one obvious solution and I applaud the administrators and educators who are ramping up their efforts to expand the program. Michigan State Superintendent of Schools Mike Flanagan is is a true nutrition hero for promoting the “First Fuel” Breakfast Challenge in his state – and I am proud to be part of the Michigan Team Nutrition training for this effort. Too hungry to learn is unacceptable for any child in Michigan, Montana or any other US state.

SHARE OUR STRENGTH’S TEACHERS REPORT 2013

SHARE OUR STRENGTH’S
TEACHERS REPORT 2013

Eat. Play. Learn. F is for FUEL Up

To celebrate the publication of Proceedings of the Learning Connection Summit: Nutrition, Physical Activity, and Student Achievement, I’m offering a short daily post during February on the ABCs of the health and academics.

F is for FUEL Up

I’ve been a serious fan of FUEL Up to Play 60 since its 2007 kickoff. I’ve seen the frontline benefits in my hometown (Billings, Montana) and in many states across the USA. I wrote the SNA toolkit: Make Fuel Up to Play 60 Work For Your School Nutrition Program and know for certain that the program can enhance school environments, nutrition programs and academic achievement.

In my playbook, FUEL Up to Play 60 scores a touchdown because, at the school level, all plays are planned and implemented by students themselves! If we want to raise a healthier generation of Americans, it is today’s youth who need to make a commitment to wellness in their own lives. FUEL Up to Play 60 grants and resources support and inspire young folks to make the program’s tagline a reality. Here are three examples of how student leaders are making health happen in their schools.

  • EAT HEALTHY. The FUEL Up to Play 60 Willow Creek team (pictured below) served yogurt parfaits and whole-wheat breakfast burritos made with turkey sausage during a National School Breakfast week celebration.
  • GET ACTIVE. The creativity of FUEL Up to Play 60 teams really shines when it comes to fitness fun – and the added minutes of physical activity have helped kids get fit and schools meet the criteria for USDA’s HealthierUS School Challenge.
  • MAKE A DIFFERENCEFUEL Up to Play 60 helps motivate me to stay in the school wellness game. When kids make presentations to school boards, start grab-n-go breakfast carts or plant school gardens, I believe that real change is possible.

Want more details FUEL Up to Play 60 plays or help in bringing the program to your school? Contact your state/regional dairy council and check the FUEL Up to Play 60 website.

Willowcreek Middle School, Lehi, Nevada, Goes BIG with FUTP60!

Willowcreek Middle School, Lehi, Utah, Goes BIG with FUTP60!

EVERY DAY GOODNESS: Smart Photos of School Meals (Part 2)

Why are we spending so much time on school food photo tips? When people see a few yucky photos of school meals, they think that all school meals are bad. When they see bright, beautiful, colorful foods served in your outstanding programs, they begin to understand all school meals in a different way. Public opinion about school meals is literally in your hands. School Meals That Rock wants the world to see accurate, current, positive images of school nutrition.

That’s why we are sharing tips for better school food photos. Part 1 featured tips on tray color and background; this post offers three suggestions about the food itself.

Salad Bar section from Billerica, Massachusetts

Salad Bar section from Billerica, Massachusetts

Tip #4: GO WITH BRIGHT COLORS. There’s no need to always show a complete tray. Look throughout your kitchen and cafeteria for brilliant combinations of colors. This small section of a salad bar has a great mix of red and yellows. It demonstrates the variety of produce options available to student and is very appealing. Thanks to Dina Fordyce Wiroll, Nutrition Services Site Coordinator, Billerica Public Schools for taking it and sharing it. You can learn more about their program by following them at Billerica Schools Nutrition Services on Facebook.

Vegetables from the line in Timpview High School, Provo, Utah

Vegetables from the line in Timpview High School, Provo, Utah

Tip #5: SHOW CONTRASTING COLORS AND SHAPES. Whether on a line or on a tray, contrast is good. These fresh, local green beans look nice by themselves, but see how much more appealing they look in contrast to the steamed butternut squash. Thanks to Colleen Dietz for her amazing collection for school food photos from schools in Provo, Utah. She has done an outstanding job of encouraging staff throughout the district to document excellence in school nutrition. You see learn a lot by following Provo’s work on Facebook at ITS Meals at Provo School District.

Dramatic display of fruits and vegetables from Jackson-Madison County School System, Tennessee

Dramatic display of produce from Jackson-Madison County School System, Tennessee

Tip #6: SHOW LAYERS OF COLOR. Multiple shelves in a cafeteria line can be an impressive way to display food – and to encourage students to take and eat items. Layers also make dramatic photographs, especially when they are filled with bright colors. Susan Johnson, School Nutrition Director, from Jackson-Madison County School System in Tennessee, share some knock-out photos with us. This one is from Liberty Technology Magnet High School, where some of the vegetables are grown in a hydroponic greenhouse.

EVERY DAY GOODNESS: Smart Photos of School Meals (Part 1)

School lunch photos are back in the news. First, there was the story about the FedUp campaign on NPR’s The Salt. My reaction – and their response – are at What School Meals REALLY Look Like Today. Now, USA Today wants to know “What does your school lunch look like?” If you believe, as I do, that media coverage has been skewed to outdated and inaccurate images of school meals, there is something that you can do – something that you must do.

It’s time to flood social media with gorgeous photos of real school meals – the EVERY DAY GOODNESS that is prepared in your kitchens and served in your cafeterias and classrooms! A smart, beautiful photo is worth a thousand words – and thousands of views. That’s why School Meals That Rock is featuring SMART TIPS FOR PHOTOS THAT ROCK. Get your Smartphone or camera ready – and start snapping!

TIP #1: TAKE LOTS OF PHOTOS. Seriously, in order to get great photos that do justice to your great meals, you have to practice. So, just do it today. Take lots of photos and delete all of them if they are not as good as you would like. The only way to get good at taking photos is to practice, practice, practice. There are tons of photo ops in every school kitchen and cafeteria – check out the photo gallery at ITS Meals at Provo School District for tons of examples.

Food Day 2013 tray from Decorah, Iowa

Food Day 2013 tray from Decorah, Iowa

Tip #2: USE A SOLID COLOR TRAY. Deep blue, green and red seem to compliment most school foods best. Natural and black can also work well. Steer away from swirled colors and pastels. Very few foods look delicious on mint green or pink. If you don’t have the right tray, borrow or purchase one to use for daily photos. If you use plates instead of trays, show your meals on plates. The photo above – from a lunch of locally-sourced foods served in Decorah Community Schools in Iowa – rocks for many reasons: The tray color is just one of the them. The meal below may meet all nutrition standards, may be delicious and may even include local foods, but it is hard to see the food for the swirling blue and white colors.

Swirled colors make it hard to showcase delicious food

Swirled colors make it hard to showcase delicious food

Tip #3: KEEP BACKGROUND SIMPLE. Help the viewer focus on the food by eliminating distracting background patterns. One of the best backgrounds is a clean stainless kitchen counter or cafeteria table. While the meal below has some great options, there are too many districting patterns in the background, plus we cannot see what food is in the box. There is also no reason to include the bottle of soy sauce – a carton or bottle of milk would be much better.

Too many patterns in the background distract from the food

Too many patterns in the background distract from the food

BOTTOM LINE: If you want the world to have a more accurate, current and POSITIVE image of school meals, YOU have to share the EVERY DAY GOODNESS in your cafeterias.

What’s the Real School Lunch News? 31+ Million American Children Get More Vegetables

What’s really sad about the recent article on the state of U.S. school lunch from the Fed Up campaign is that is so-five-years-ago. Using out-of-date statistics, misleading photos, and images that were not even from high schools, this campaign fails to expose the real truth about school lunch today – that it is awesome and kids are eating it up!

Personally, I’m fed-up with reports on school lunch that ignore the real revolution in cafeterias. Where have these school lunch critics been? Clearly not dining in the districts that are featuring produce from schools gardens – or doing farm-to-school, boat-to-school (in AK, OR and NH), and Montana’s recent beef-to-school campaign. What’s really happening in school lunch is that the nearly 32 million students who eat it daily are getting an incredible variety of often local, increasingly organic produce, lean proteins, whole grains and low-fat dairy products. According to the savvy school nutrition directors who observe their teen customers closely, they are eating it all up!!

Here’s a taste of what’s really happening with teens and school lunch in five Western districts of all sizes and demographics. It’s our first-in-a-series tour from coast-to-coast showcasing School Meals That Rock – today, with a special focus on teens and veggies.

In suburban Lake Stevens, Washington, Schools, just west of the Seattle, Calavero Mid-High piloted a “Build Your Own Salad Lunch” last spring and they now serve 65+ a day. They are expanding this concept to all middle/high schools in October: Students order a custom salad built from lean diced meats, shredded cheeses or seeds for protein, croutons or whole wheat bread-sticks for grain, and a colorful selection of fresh veggies (often local) and dried fruits.

Veggie toppings for a "Build Your Own Salad Lunch"

Lake Stevens veggie toppings for a “Build Your Own Salad Lunch”

Mixed salad lunch in a bowl

Lake Stevens customized salad lunch in a bowl

Down I-5, in Eugene, Oregon, Bethel School District, has developed a very impressive Harvest-of-the-Month program. Willamette Valley apples, pears, melons, carrots, bok choy, greens and much more show up on Bethel menus, in sandwiches and throughout variety bars (at least nine different vegetable choices daily at all grade levels).

Variety bar - at least nine veggie available daily

Willamette High School variety bar with regular farm to school options

Bethel Nutrition Services Summer Meal Program Sandwich

Bethel Nutrition Services Summer Meal Program Sandwich

In the Solvang, California, Viking Café, Chef Bethany Markee leads a real school food revolution, where they offer a made-from-scratch hot lunch along with grab-n-go options (entrée salads, wrap sandwiches or vegetarian cold items). Thanks to a partnership with Santa Ynez Valley Fruit and Vegetable Rescue, the Viking Café is able to regularly serve fresh, organic produce and thanks to a new school herb garden, the seasonings will soon be very local as well.

Solvang Grab-n-Go Salads

Solvang Grab-n-Go Salads

Solvang produce bar often features "rescued" veggies

Solvang produce bar often features “rescued” veggies

Across the mountains in the Provo, Utah, Schools, Jenilee McComb, Director and Colleen Dietz, Assistant, have made a commitment to freshly prepared, locally sourced meals in this mid-size district just south of Salt Lake City. They proudly lists the farms and farmers who grow food for their kitchen, so that Provo students know where their food comes from – and taking a few extra seconds to make something look more appealing to the eye has made all the difference.

Provo Whole Wheat Spaghetti with Homemade Marinara

Provo Whole Wheat Spaghetti with Homemade Marinara

Provo Homemade Roast Pork and Mashed Potatoes

Provo Homemade Roast Pork and Mashed Potatoes

Up in Kalispell, Montana, Public Schools, another medium-sized district close to the Canadian border, Jennifer Montague agrees that presentation and freshness are the keys to getting teens to eat more fruits and vegetables. She believes that young people are discerning customers and they will choose fruits and vegetables if they look appealing and taste good on a regular basis.

Kalispell Hummus Grab-n-Go Salad

Kalispell Hummus Grab-n-Go Salad

Kalispell Rainbow Grab-n-Go Salads

Kalispell Rainbow Grab-n-Go Salads

I am all for getting teens – and even younger students – activated to improve school meals. That’s exactly what the Fuel Up to Play 60 and Alliance for a Healthy Generation programs have been doing for years – with great success. In fact, we have reached the tipping point in school nutrition – and it’s time to use photos like these to inspire lagging districts to make changes.

If you really want to do something, there is no need to use old data and misleading photos. Let’s spend our time showcasing what’s possible and support all school nutrition professionals in serving meals they way districts like Lake Stevens, Bethel, Solvang, Provo and Kalispell are already doing. Jennifer Montague said it best: “If you build it well, they will eat it.”

3 Secrets for Getting Kids to Make Smart Food Choices

[Thanks to Kern Halls of Ingenious Culinary Concepts for originally publishing this on his new blog.]

As school nutrition professionals, we are required to serve certain food items – and we want our customers to enjoy nutrient-rich, “good-for-them” meals and snacks.  While there is never any guarantee that every child is going to like every food (do you?!), there are some fundamental, “secret” strategies for helping children make smarter food choices at school. Here are three of my favorites:

1.    Presentation, presentation, presentation.

We all eat with our eyes – and our nose and ears – long before we ever put the food in our mouths. School-aged customers are looking for colorful, eye-appealing choices that smell wonderful – and maybe even “sizzle” in the skillet. A recent study with pre-teen children indicated that the young people preferred greater food diversity than adults. On average, they preferred seven different items on their plates and six different colors. This study is one of many from Cornell University’s Food and Brand Lab that indicate the importance of presentation to children, including on school lunch lines.

Want children to eat “what’s good for them”? Make sure that it looks, smells and sounds incredibly delicious!

From Kalispell, Montana, these rainbow salads would appeal to any student!!

From Kalispell, Montana, these rainbow salads would appeal to any student!!

2.    Taste, taste, taste.

This should go without saying: Taste reigns supreme in the food world. While you can get kids to take a bite or two of almost anything, you will not get them to repeat the experience or truly enjoy the food unless it tastes good. How do you get food to go from OK to WOW in terms of taste buds? The “secret” is culinary skills – planning, storing, preparing, seasoning and cooking to maximize flavor and texture. Culinary boot camps, guest chefs and chefs on staff have become popular for good reasons. They all help school meals move beyond their reputation for processed blandness to more complex, sophisticated and spicy foods that appeal to today’s consumers.

Want children to eat “what’s good for them”? Make sure your food tastes so wonderful that they want to come back for more tomorrow.

Denver (CO) Public Schools served Albondigas with zucchini, bell peppers, onions, potatoes, cilantro and carrots, as well as homemade turkey meatballs. Students at Schmitt Elementary raved about them on the playground and at other schools students asked for seconds!

Denver (CO) Public Schools served Albondigas with zucchini, bell peppers, onions, potatoes, cilantro and carrots, as well as homemade turkey meatballs. Students at Schmitt Elementary raved about them on the playground and at other schools students asked for seconds!

3.    Service with a smile.

Anyone who has every worked in any kind of foodservice with any age customers knows the value of a smile. In school cafeterias, the smiles of the school nutrition professionals directly translate into improved academic performance. That’s because S.M.I.L.E. stands for School Meals Improve Learning Environments. When children are well nourished, they are ready to succeed – better able to focus, concentrate and learn in the classroom. Good customer service is one of most effective ways to insure that children will enjoy whatever is served at school breakfast, lunch and snack – whether they know that it is good for them or not!!

Want children to eat “what’s good for them”? Remember to S.M.I.L.E. and invite your customer to enjoy the appealing, delicious food you have prepared. 

In Lake Stevens, Washington, their "Build a Rainbow" Salad Bar is served with many smiles.

In Lake Stevens, Washington, their “Build a Rainbow” Salad Bar is served with many smiles.

Why You Should Support School Breakfast … from HuffPo Parents

A school nutrition director recently wrote to me about how difficult it was to start a Breakfast in the Classroom program in her Pennsylvania school district. One parent had gone so far as to write a blog about the fact that her child did not need breakfast because “she ate at home.” As the director said in her message to me, “I’m beginning to lose sight of why I ever wanted to do this in the first place. I’m sure that the majority of the students and parents will appreciate my efforts, it’s just those few who tend to bring one down!”

Thanks to Betsy, I was inspired to write my second article for The Huffington Post Parents page on “Why You Should Support School Breakfast, Even If Your Kid Eats at Home.” Check it out and find out the three things that every parent can do to support breakfast at school, like signing up for Fuel Up to Play 60.

My mantra: Breakfast every day for every day. At home or at school, breakfast changes lives – and t’s the very least we can do for education.

Breakfast Changes Lives

Breakfast Changes Lives

Six Back-to-School Lunch Spots: Where I would take Julia Child for a bite (Part 1, Western states)

As a devoted fan of Julia Child since the days of the earliest days of The French Chef on black and white TV, I know that she was always a culinary and educational trendsetter. Back in 1995, she was a co-founder of Days of Taste®, a national discovery-based program of The American Institute of Wine & Food for 4th and 5th graders. “In this age of fast and frozen food, we want to teach school children about real food – where it is grown and how it is produced – so that they can develop an understanding and appreciation of how good food is supposed to taste.”

Last week was the 101st anniversary of Julia Child’s birth – an event that I always honor personally and professionally. As I was updating the daily entries on School Meals That Rock, I realized how much Julia Child would love to see the very real revolution that has take place in school meals. Fresh, local, lovingly prepared and beautifully served breakfasts, lunches, snacks and even suppers are served across the USA, not just in a few foodie enclaves like Portland (OR) and Berkeley (CA), but in a wide range of school nutrition programs with a real commitment to good food for hungry students.

If I could do some culinary time travel and take Julia to lunch, as Bob Spitz was lucky enough to do in Dearie, here are six school cafeteria hot spots we would hit in the Western states. These schools vary widely in location, demographics and staff training, but all have one thing in common: They are among the growing trend of districts dedicated to serving made-from-scratch food, supporting local farmers and ranchers, and teaching children how good food tastes.

Image

Lake Stevens, Washington, Mollie Langum, Nutrition Supervisor

Mollie and her staff are true farm-to-table champions, as showcased in their “I Made A Rainbow at the Salad Bar” event. Washington-grown produce is not just for special occasions though; it’s an every day item in Lake Stevens cafeterias (just east of the metro Seattle area). With the right kind of “peer pressure,” students help promote produce, with giant strawberry costumes and as 5th grade fruit/veggie ambassadors.

ImageBethel, Oregon, Jennie Kolpak, RD, Nutrition Supervisor

Down I 5, in Eugene, Oregon, Jennie has developed a very impressive Harvest-of-the-Month program. Willamette Valley apples, pears, melons, carrots, bok choy and more show up on Bethel menus. This made-to-order Willamette High School panini with balsamic marinated veggies is just one delicious example. This year, they are going “hyper-local” with a new commercial size greenhouse on school grounds.

ImageSolvang, California, Chef Bethany Markee, Viking Café

Trading fine dining for a cafeteria, Bethany leads a Central California school food revolution – as this Honey Roasted Organic Fennel for the salad bar clearly shows. Thanks to a partnership with Santa Ynez Valley Fruit and Vegetable Rescue, the Viking Café is able to regularly serve fresh, organic produce and thanks to a new school herb garden, the seasonings will soon be very local as well.

ImageChandler, Arizona, Catherine Giza, Director and Wes Delbridge, RD, Supervisor

I bet Julia would appreciate the high-tech side of this large multi-cultural district with its trend-setting iPhone app. And, I know that she would be equally impressed with their personal touch on the 250 hand-tossed pizzas with whole grain, made-from-scratch dough and homemade marinara sauce!

ImageProvo, Utah, Jenilee McComb, Director and Colleen Dietz, Assistant

Breakfast or lunch, Provo’s cafeterias serve freshly prepared, locally sourced meals to the lucky students in this mid-size district just south of Salt Lake City. The school nutrition professionals in each school take justifiable pride in their award-winning program and the Facebook page proudly lists the farms and farmers who grow food for their kitchen. Provo students know where their food comes from!

ImageEnnis, Montana, Tammy Wham, Director and Natasha Hegmann, FoodCorps

It might take us a bit longer to get to Ennis, a southwestern Montana community of less than 1,000 with about 400 students K-12. However, I can guarantee that it would be worth the drive! Tammy and her cooks make nearly everything from scratch and thanks to Montana FoodCorps they now have a greenhouse and school garden (with club and summer camp) for incredible, edible produce year-round!