Hunger Does Not Take a Summer Vacation

When Michelle Barber (aka Dairy Mom RD) asked me to be part of an American Dairy Association Northeast campaign called #ThisIsWhyWeDairy for #JuneDairyMonth, I said yes immediately. This is a #sponsored post, but make no mistake: It is about one of the most important summer nutrition and education issues in the US. Here is why:

 

FREE Summer Meals are designed to fill the nutrition gaps for the millions of hungry children who are eligible for free- and reduced-priced school meals. However, according to the Food Research and Action Center[o]nly one in seven children who ate a free or reduced-price school lunch during the 2016-2017 school year were reached by the Summer Nutrition Programs in July 2017. This means that millions of children are missing out on key nutrients they need to keep growing strong all summer long. Without nutritious fuel for their brains, they may also be susceptible to the ‘summer slide,’ the recognized decrease in student’s academic skill level when school is out.

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Joey loves summer meals in Cherokee County, Georgia

This post from Cherokee County School Nutrition shows one way to make sure kids have access to FREE summer nutrition. Joey IS smart and adorable and he can enjoy free breakfast and lunches in one of 14 sites in Cherokee County School District. However, some children can’t #BeLikeJoey because they do not have a way to get to the school, church, park, or community center where FREE meals are served. The NYC Department of Education is tackling the problem with on-trend meals, colorful graphics, smartphone apps and food trucks to serve FREE breakfast and lunches at hundreds of schools, pools, parks and libraries.

NYC Summer Meals

New York City Goes ALL OUT for Summer Meals

What do Summer Meals look like across the US? In New York City, they serve bagels, egg sandwiches, organic cereal and New York yogurt for breakfast — with deli sandwiches, cold wraps, kid-friendly kale salads, New York apples and plenty of fresh fruits and veggies for lunch. Every FREE meal comes with refreshing milk from New York dairy farms. In Fairfax (left below) and Loudon (right below) County Schools outside Washington, DC, offerings are similar — tasty, healthy and packed with the nutrients that kids need, like calcium, vitamin D and potassium. Remember these meals are FREE to everyone 2 through 18 — no registration, no documentation, no paperwork!

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Many Summer Meal sites serve much more than a FREE breakfast, lunch or supper. They also offer fun activities focused on literacy, math and other skills so that children can eat, play AND learn! It’s simple to learn about FREE Summer Meals in any location in the US: Just text 877-877 with a zip code OR address/city/state. Want to increase the meals you serve with additional activities? Check out the FREE toolkit available from Sacramento (CA) Summer Meal Collaborative and United Way at FuelYourSummer.org!CA Toolkit

Giving Thanks Every School Day

When I started the TIPS for Schools Meals That Rock Facebook group in early 2018, I did not know what to expect. The response has been wonderful with 2,065+ members sharing recipes, resources and their successes. A recent post by Amanda Pack Warren from Staunton City Eats, SCS School Nutrition Programs, Staunton, Virginia, made me step back and reflect on the celebration of School Nutrition Employee Week. Warren pointed out that School Nutrition Professionals deserve much more than gifts, thank you cards and social media posts for the incredible job they do – they deserve professional respect and deep appreciation every day.

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There’s a T-shirt (popular among school nutrition professionals of course) that says “I feed hundreds of hungry children every day with a smile on my face. What do you do?” This photo from Staunton City Eats embodies that slogan. With many thanks to Amanda Warren, I want to share my gratitude to every school nutrition professional by expanding on two points from her post: Every day these hard-working professionals deserve to receive sincere and specific thanks for a job well-done and to be seen as partners in education.

Woodland Staff

Sincere Thanks: The story behind this photo made me cry when I read the post from Kalin Bryan, Bartow County School Nutrition, Cartersville, Georgia: “A very special thing happened today at Woodland Middle School. Our central office team was delivering special aprons for School Nutrition Employee Week at WMS; she handed out the aprons and invited the staff into the cafeteria for a photo while the students were still eating. As the school nutrition staff walked out into the cafeteria, the entire lunchroom full of students started clapping and applauding them. No one asked the students to do this. They did it because they know how hard the ladies work to provide delicious, fresh food to them every school day.” I have eaten in this cafeteria and I know how hard these professionals work to plan, prepare and serve tasty, fresh meals with a smile.

Dallas Solar Preparatory

Specific thanks: While celebrating all the Dallas ISD Food Super Cooks Heroes during #FreshAttitudeWeek (coinciding with #SchoolNutritionEmployeeWeek), the department, directed by Michael Rosenberg, chose to recognize one school team with a specific award for serving with loving smiles: Our amazing Solar Preparatory School for Girls at James B. Bonham Cafeteria Crew was honored today by Dallas ISD Food and Child Nutrition Services with the Heart of Child Nutrition Award! We are extremely grateful for this team who serves each meal with love and a smile! #SolarStaffRocks.”

Stem Sensational Salad

Partners in STEM Education: School Nutrition programs and staff are the perfect partners for STEM (Science, Technology, Electronics and Math) Education using food to teach and reinforce classroom lessons. In Carrollton City Schools, Georgia, (Director Linette Dodson), Eat Healthy Eat Local Eat at Carrollton City Schools has developed delicious partnerships using school gardens, Food Corps service members and nutrition professionals: “When our CES Trojans grow enough mixed greens in school gardens to provide our kitchen with greens for 800+ STEMsational school lunch salads, it brings new meaning to Georgia Grown!” Now that’s a STEMsational example of the many ways Georgia School Nutrition Programs are creating strong educational partners with their  #ShakeItUPGA initiative!

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Partners in MATH/STEM Education: It’s clear from all the banners in this photo and from their Twitter feed (@RKES_PWCS) that the Rockledge Elementary Eagles, Prince William County Schools, VA, are focused on education excellence and fun educational activities, especially when it comes to STEM. AND they involve their school nutrition professionals in events like the Annual 3rd Grade Fruitapalooza to learn about fractions. Talk about #deliciousmath! Follow Prince William County Schools, School Food & Nutrition Services at @PWCSNutrition on Twitter to learn all about their delicious program.

I am grateful every day to every school nutrition professional across the USA. I am grateful to dishwashers, food artists, menu planners, directors and most of all those who serve hudreds of hungry children with smiles on their faces. You feed our future. 2015-10-27 I Feed Hundreds Shirt

 

 

Donna Martin’s #FarmtoSchool Success in Burke County, Georgia

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Donna Martin, EdS, RDN, LD, SNS, addresses the 2016 Policy to Plate meeting in Washington, DC

On June 1, 2017, Donna Martin, EdS, RDN, LD, SNS, FAND, became President of The Academy of Nutrition and Dietetics, the world’s largest organization of food and nutrition professionals. In this prestigious volunteer position Donna will lead over 100,000 credentialed practitioners including registered dietitian nutritionists, dietetic technicians, registered, and other dietetics professionals, into the second century of the Academy – focused on a global vision of “A world where all people thrive through the transformative power of food and nutrition.”

Donna’s day job is equally important: She is Director of the School Nutrition Program for Burke County Public Schools, Georgia. Donna’s passionate belief in the transformative power of nutrition is deeply felt in Burke County, which has one of the highest rates of child poverty in the US. She has brought local produce – and local whole grain grits – into the cafeterias and started farmers markets for families and school staff. Her work to transform school nutrition in rural Georgia was recognized the White House and, in April 2016, First Lady Michelle Obama and Al Roker visited Burke Middle School to help plant the school garden. Her efforts to reduce food waste and support local farmers were recognized with top honors in the 2016 Georgia Organics Gold Radish Awards.

I was fortunate to visit Burke County Schools in April 2017 to personally see (and taste) the fruits (and veggies) of Donna Martin’s labors. My day started with a delicious grab-n-go breakfast Yogurt Parfait featuring blueberries, strawberries and bananas at Burke County Middle School, followed by a classroom Charlie Cart nutrition-cooking lesson. The fourth graders made delicious mini-strawberry shortcakes from scratch – with local berries, of course. My next stop was the best – a Georgia Grown lunch at Waynesboro Primary School, featuring local White Acre peas, collards, strawberries, cornbread, chicken and milk. This was Southern school food at its best and, if you are ever near Waynesboro, Georgia, I highly recommend that you visit for lunch.

Waynesboro Lunch

Waynesboro Elementary School Georgia Grown School Lunch

Donna Martin has long been a role model for everyone in the Georgia School Nutrition Association. Now she is an inspiration to all Academy of Nutrition and Dietetics members who want to be actively involved in transforming food systems across the country and around the world.

You can follow Harvest Bright, Burke County’s Farm to School Program on Facebook, Twitter and Instagram.

 

Peanut Butter in School Meals (Sponsor: National Peanut Board)

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Kids love the great taste of peanut butter, and school nutrition professionals love the protein and other key nutrients of this American staple. Some schools, however, struggle with managing peanut products due to concerns about food allergies. Others are unsure of how to safe use peanut butter as an ingredient in meals beyond the typical PB&J. Here are answers to top questions about peanut products in school from Chef Garrett Berdan, RDN, and Dayle Hayes, MS, RD.

When it comes to managing food allergies, what resources do you recommend for school nutrition pros?

Garrett: Two main resources that I recommend are the Institute for Child Nutrition’s training on food allergy management, and the Center for Disease Control and Prevention Food Allergies in Schools Toolkit. Also, resources that are available linked from PeanutAllergyFacts.org, including training videos for school nutrition professionals.

How can school nutrition pros leverage the culinary versatility of peanuts and peanut butter to help improve school meals?

Garrett: If we can look at it as a protein component to serve on the side with some dippables, that’s always a fun thing for especially younger kids to enjoy. That could be any variety of fruits for dipping into peanut butter. From apples and pears and banana, but also think of peanut butter as a dip for veggies like carrots and celery, and even bell pepper strips.

The flavor of peanuts is really on trend now in cuisine that we see outside of schools. Certainly, with Southeast Asian flavor profiles, peanuts and peanut sauce are an important flavor aspect of those cuisines. Those can be easily integrated onto a school menu with dishes like noodles with a peanut sauce, or maybe a chilled veggie and noodle salad. That definitely takes things beyond the peanut butter and jelly.

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Peanut Sauce with Noodles: Recipe video available at goo.gl/qx3aJn

What is your favorite preparation for peanut butter being used in school meals?

Dayle: The thing that I’m most excited about is what people are calling power packs or grab and go meals. The ones I’ve seen often include an individual container of peanut butter along with pita bread, pita chips, or whole grain crackers. Then some sliced apples, maybe some baby carrots or celery sticks, and often an added protein source like a cheese stick.

How does peanut butter help lower costs for school nutrition programs?

Dayle: School nutrition programs are very limited in terms of overall food costs and often pennies per serving can make a difference in balancing budgets. For consumers and foodservice channels, peanuts and peanut butter are often always listed as one of the least expensive protein sources. It compares so favorably with the cost of other proteins. When you reduce the cost of the meat or the meat alternate in the “center of the tray,” then you have more food dollars for fresh produce and other local items. Farm to School is one of the fastest growing areas of school nutrition programs and any money that directors have to spend in purchasing local products works to their benefit.

GrabGoPeanutSauce

What nutritional benefits do peanuts and peanut butter provide for school aged children?

Dayle: Protein is one of the most obvious nutritional benefits of peanuts and peanut butter for children. The unsaturated fat plus the protein provides satiety in a meal or snack. Peanut products can offer an extended source of energy for children’s physical activity and for their brain activity too.

In addition to protein, there are three other nutrients that I always think about in terms of school-age children. One is potassium. Potassium is one of the nutrients of concern that health experts know we’re not getting enough of for our everyday needs, and peanut butter has potassium in it. In fact, one serving (one ounce) of peanuts provides 6 percent of the daily value and one serving (2 Tablespoons) of peanut butter provides 5 percent of the daily value. Also, peanut butter pairs well with some other kid-friendly, high potassium foods like apples and celery.

Peanuts and peanut butter are also a source of fiber as well. One serving of peanuts contain 10 percent of the daily value and one serving of peanut butter has 8 percent of the daily value. Because most of the meat alternate foods do not have any fiber in them, this combination of protein, potassium, and fiber is great.

The other nutrient in peanuts and peanut butter I want to mention is iron, because in the recent Dietary Guidelines for Americans, the Scientific Advisory Committee called out iron as a nutrient of concern for girls and young women. One serving of peanuts provides 7 percent of the daily value and one serving of peanut butter provides 3 percent of the daily value. Any time we can find a source of iron that students like to eat it’s a win-win situation in terms of their nutrition.

PBJ

Preparing Peanut Butter and Jelly Sandwiches in School Foodservice: Video at goo.gl/kuNiIk

 

#SchoolLunch is GREAT in GREELEY

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First grader Shayla chooses flavorings for her egg pop. 

There are three great reasons to share my recent visit to Greeley-Evans School District 6 in Colorado. First, there has been lots of recent attention to school lunch acceptability and food waste related USDA school meals nutritional standards. Secondly, it is School Nutrition Employee Wellness Week culminating on May 5, with School Lunch Hero Day. And, finally, farm to school remains one of the hottest trends in school meals.

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Greeley Central High School salad bar is well-loved. 

Greeley-Evans School District 6 Nutrition Services is dedicated to getting delicious school food into hungry kids. In a district with 22,000 students (67 percent eligible for free or reduced meals) located in a population-boom town (4th fastest growth in the US), everything starts in a 12,000 square foot central production facility where nearly 100 percent of the district’s meals are prepared from scratch and sent out in bulk to schools. On my tour with district Chef Matthew Poling, I saw pallets of local Colorado red-skinned potatoes, boxes of frozen local, grass-fed beef, and 50-gallons drums of canned tomatoes direct from a California farm – as well as a commercial-sized chili roaster and a walk-in cooler of fresh produce. Why then do I have a photo of a messy salad bar with half empty containers? Because the high school students took – and ate – the produce. When I arrived at Greeley Central High School, it was standing room only on the Tierra Del Sol line. They actually they ran out of the burrito that I wanted for lunch (I did not go hungry; I enjoyed a Fuego Cheese Steak from the famous El Fuego Food Truck).

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Greeley-Evans School District 6 celebrates all their school lunch heroes. 

Before I ever entered a school, Director Danielle Bock gave me my very own School Lunch Hero Day button (distributed to every team member this week). During our tour, Danielle and I started with egg pop tasting in Chappelow K-8 Magnet School’s cafeteria at 7:30 AM and ended at a student-run coffee kiosk in Greeley West High School at 2:30 PM. During the intervening hours, I met dozens of school nutrition heroes – serving pancakes with mixed berry compote, explaining their Dance Party kits from the award-winning Student Wellness Program, scrubbing potatoes in the central kitchen, customizing sub sandwiches for teens, working the El Fuego Food Truck (and preparing my lunch), and sampling coffee with teen entrepreneurs at their student-run business.

Blog 4 Egg Pop

Director Danielle Bock helps Chappelow students choose flavorings for their egg pops. 

Greeley-Evans School District 6 is also a National Farm to School Network super-star – nearly 25 percent of their food purchases are local, with the rate increasing each year. The Greeley-Evans School District 6 Farm to School goals are ambitious and obviously achievable!

  • Continuously expanding local produce offerings during breakfast, lunch and in Fresh Fruit & Vegetable Program sites
  • Sourcing milk from local dairies
  • Integrating locally-raised beef and chicken into meals
  • Expanding and improving school garden programs
  • Increasing Farmer in the Classroom and Chef in the Classroom programming
  • Partnering with other Northern Colorado school districts to develop efficient and effective systems, like the USDA-funded District 6 Food Hub, to work with local producers

My day at Greeley-Evans School District 6 Nutrition Services was filled with enthusiastic school nutrition heroes, satisfied student customers, fresh food served with a smile, and support for the new frontiers of school food: think egg pops, food trucks, house-made hot sauce and coffee kiosks for teen entrepreneurs. I salute every staff member – and hope I can go back for lunch soon!

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For details about these farms and links to their social media, go to goo.gl/ZUrbNR

Hot Supper Meals at LA Unified

This is no April Fool’s joke. I am rebooting the School Meals That Rock blog – starting with my spring visits to school districts around the country. I may throw in a few other school food-related topics as 2017 moves along. If you have an idea you’d like me to cover, just post a reply below and I promise to respond as soon as possible.

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1-Outdoor EatingSupper programs are one of the newest USDA Child Nutrition programs – and they sometimes do not get the same level of coverage as the more familiar breakfast and lunch programs. They are, however, critically important to the at-risk children that receive them. If they did not have a supper meal at school, this students might very well eat snack foods from a corner store, a fast food dinner, or – in the worst-case scenario – no supper at all.

2-Fabi CartOn March 16, I had the privilege of seeing hundreds of hungry children enjoy the fuel they needed for afterschool homework and other enrichment activities. Los Angeles Unified School District Food Services Division (LAUSD) has rolled out a hot supper service in over 100 schools with more in the works, including Belvedere Elementary. Located in East Los Angeles, Belvedere has wide airy hallways decorated with murals and a staff dedicated to providing students what they need to become: Thinkers. Leaders. Changemakers. Every one that I met – the assistant principal, the school foodservice staff, the afterschool teachers, parents and children – was enthusiastic about the hot supper meals. Since beginning the hot options, supper participation has more than doubled and waste has decreased markedly.

LAUSD uses a variety of packaged hot items, along with milk, fresh fruit and veggies, which are easily delivered by carts at several sites in the hallways and outside eating area. All the hot and cold supper items meet LAUSD’s strict nutrition guidelines and are popular with their customers. It was such a pleasure to see LAUSD’s hot supper program in operation at Belvedere Elementary. I was impressed by the efficiency of the school nutrition staff in serving hundreds of hungry children – giving them plenty of time to enjoy their meals while chatting with friends and family members. This program is working because of the commitment by the entire school community to insuring that at-risk students received the nourishment they needed for the afternoon and evening. With LAUSD’s dedication to the highest quality food options, Belvedere’s food services team was clearly feeding bodies and fueling minds with smiles on their faces.

3-Dayle RocendoMy sincerest thanks to Ivy Marx, LAUSD Senior Nutrition Specialist, and Rocendo Gonzalez, Belvedere Cafeteria Manager, for hosting my visit to Belvedere – and for nourishing children well at school. Next time I visit LAUSD, I would love to meet Joseph Vaughn, the new Director of Food Services, so that I could thank him personally for this innovative and successful hot supper program.

Winning Pasta Pics for School Lunch: #BarillaPastaDayGiveaway (Sponsor: Barilla Pasta)

School Meals That Rock is proud to partner with Barilla K-12 Pasta to promote whole grain pasta in school meals. Why? It’s quite simple: I serve Barilla products at home and I believe that they are a deliciously wholesome way for school meal programs to meet the USDA National School Lunch Program requirements for whole grains.

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So what is the #BarillaPastaDayGiveaway? It’s as simple as serving tasty pasta meals in your program. All you have to do is enroll in the program online and then submit a photo from your school nutrition program. It can be a photo of a school lunch tray with a pasta entrée or side salad; it can also be a salad bar or serving line with featuring a pasta dish; it can be a photo from your school kitchen where cooks are preparing your students favorite pasta menu item. Joelle Bradley enrolled and submitted this gorgeous tray of Barilla Whole Grain Rotini with beef sauce that she said is always a hit with the students at Redwood Elementary, Fort Bragg, California!

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Joelle Bradley is now entered to win $500 in the November monthly contest – and she is also entered to win the #BarillaPastaDayGiveaway Grand Prize: A one-day visit by Barilla Consulting Chef Bruno Wehren, for a comprehensive staff training on cooking whole grain pasta. Jeanne Reilly, NDTR, SNS, school nutrition director in Windham-Raymond RSU 314, Maine, was the September winner with the Cheesy Baked Ziti in the bottom left below. The other photos illustrate all the delicious ways that Windham-Raymond School Nutrition Program menus pasta to their students. They put Barilla Pasta on the menu frequently because #KidsLovePasta, it is what they eat at home, and parents approve of whole grain pasta dishes for school lunch.

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Need ideas for menuing Barilla pasta in your program? Barilla Foodservice Recipes offer endless possibilities for smart menu creations. This updated Turkey Tetrazzini with Penne Pasta is perfect for the holiday season. It’s also perfect for your school food budget since it features three USDA Foods (Turkey Roast, IQF Mushrooms and Lite Mozzarella Cheese). Give students a familiar choice and give your program a boost in participation. For more information on Barilla, call 1.866.349.4386, and visit barillafs.com for recipe inspiration.

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