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.


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!

School Meals Rock Nutrition Trends: Way Ahead on Whole Grains

According to the National Restaurant Association 2013 What’s Hot culinary forecast, Whole Grains in Kids Meals ranks number 10 in the Top Ten Trends for 2013 by American Culinary Federation. Child nutrition issues also hits the number 3 and 5 spots on the NRA list.

Child Nutrition hits 3 of 10 Top Trends for 2013

Child Nutrition hits 3 of 10 Top Trends for 2013

When it comes to whole grains, schools are really cooking on all burners and in ovens from coast-to-coast. From all the evidence I see, schools are way out in front of most restaurant meals when it comes to kid-appealing whole grains. While schools nutrition programs have been gradually adding more whole grains for years, the new USDA Meal Patterns mandated by the 2010 Healthy, Hungry-Free Kids Act for really accelerated the process, especially in the past two years. Just think of this – starting in July 2014, ALL grains served in school breakfast and lunch meals must be whole-grain rich.

An article in the May 2013 issue of the School Nutrition Association magazine highlights that creative and delicious ways that school nutrition professionals have responded to the challenge of adding whole grains to children’s meals. Several of my favorite school nutrition heroes are featured, including Doris Demers, the director in Oyster River, New Hampshire.

SNA Magazine , May 2013

SNA Magazine , May 2013

My favorite example of Doris’s creativity with whole grains in this school lunch from January 2013. The Beef Stew (made with local grass-fed beef and local root vegetables) is served in a made-from-scratch mini-bread bowl. How cool is that!!

Oyster River, NH, Beef Stew, January 2013

Oyster River, NH, Beef Stew, January 2013

I could go on-and-on-and-on with photos of whole grain pizza crusts, entrees served over brown rise and whole grain pasta, and salads made with quinoa, barley and other more “exotic” grains – so little space, so much whole grain goodness. However, it is also important to note that food manufacturers have also make a whole lot of changes to their school-focused products so that children are able to enjoy whole grains in foods they love, like waffles, sandwich buns, and pizza crust. Here are just two examples of the products that I saw while visiting Ohio schools last week.

Mini-waffles served for Breakfast in the Classroom, Reynoldsburg, OH

Mini-waffles served for Breakfast in the Classroom, Reynoldsburg, OH

Beef Sliders served on whole grain buns from a local commercial bakery, Pinkerington, OH

Beef Sliders served on whole grain buns from a local commercial bakery, Pinkerington, OH

I have to post one more example of whole grains from Douglas County School District in Colorado. Director Brent Craig and Chef Jason Morse are doing a great grain job, like this Roasted Veggie Pizza on a commercial whole grain crust with balsamic glaze. Like I said, schools a way out in front on this trend!!

Whole Grain Pizza from Douglas County, CO

Whole Grain Pizza from Douglas County, CO

School Meals Rock Nutrition Trends: Michigan Team Nutrition Feeds New Palates

What’s up next on School Meals That Rock? Trends, trends and more trends! I always look forward to the April issue of Food Technology magazine from the Institute of Food Technologists, where Contributing Editor, A. Elizabeth Sloan takes a perceptive and creative look at the top trends in food. In 2013, Sloan named the #1 trend “A Repositioned Palate,” highlighting how American’s are enjoying more complex flavor profiles and bolder flavors like as tangy, smoky, herbal, sour and bitter. She also notes how foodies are savoring their eating experiences defined by freshness and distinctive flavors.

April 2013, Food Technology Top Tend Trends

April 2013, Food Technology Top Tend Trends

School nutrition programs all across the country reflect this trend with new flavors and new recipes, culinary boot camps and junior chef competitions. Michigan Team Nutrition and Chef Dave Mac have been at the forefront of this trend for years – offering chef trainings, quantity cookbooks and even a YouTube recipe channel. Chef Dave knows a lot about combining flavor and nutrition on a school nutrition budget with recipes like Sweet Thai Chili Chicken, Turkey Florentine Wrap and Whole Grain Fiesta Rice.

Layers of flavor and nutrition in a kid-approved menu

Layers of flavor and nutrition in a kid-approved menu

The good news is that you can access the Michigan Team Resources and use them in your own program:
The Whole Enchilada, Holland Chef Showcase

The Whole Enchilada, Holland Chef Showcase

Student chef makes Michigan salads with dried cherries, of course!

Student chef makes Michigan salads with dried cherries, of course!

School Meals Rock Nutrition Trends: Florida Chefs Put on “The Ritz”

What’s up next on School Meals That Rock? Trends, trends and more trends! I recently gave presentations in Michigan and Rhode Island on trends in food and nutrition using School Nutrition as examples. Over the next two weeks (or so), we’re going to explore the trends and share photos of school examples. Hope you’ll check in regularly to find out what is rockin’ in school meals!

According to the National Restaurant Association 2013 What’s Hot culinary forecast, Healthful Kids Meals rank number 3 in the Top Ten Trends for 2013 by both American Culinary Federation chefs and fast food operators. Child nutrition also hits the number 5 and 10 spots on the NRA list.

Child Nutrition hits 3 of 10 Top Trends for 2013

Child Nutrition hits 3 of 10 Top Trends for 2013

Thanks to a pilot Chefs Move to Schools program the Nassau County (FL) Schools are hitting multiple trends out of the park with help from Executive Chef Thomas Tolxdorf and his culinary team from The Ritz Carlton, Amelia Island. More than 800 students from Nassau District Schools’ Fernandina Beach High School recently enjoyed a lunch that was healthful, included whole grains, and featured locally grown produce. Some lucky students even got in on the cooking action!

(Left to right) Thomas Tolxdorf, executive chef of The Ritz Carlton, Amelia Island, Amari Forrest, Fernandina Beach High School (FBHS) student, Allyn Graves, director of school food service of Nassau County School Board, Bishop Richards, FBHS student, Laura Perkins, FBHS student, Michael Gass, chef and culinary teacher at FBHS and Glenn Wright, chef at The Ritz Carlton, Amelia Island.

(Left to right) Thomas Tolxdorf, executive chef of The Ritz Carlton, Amelia Island, Amari Forrest, Fernandina Beach High School (FBHS) student, Allyn Graves, director of school food service of Nassau County School Board, Bishop Richards, FBHS student, Laura Perkins, FBHS student, Michael Gass, chef and culinary teacher at FBHS and Glenn Wright, chef at The Ritz Carlton, Amelia Island.

The menu included whole grain pasta with fresh tomato sauce with the option of Italian turkey sausage; a side of fresh spring vegetables tossed with olive oil and herbs, fresh green salad, homemade rolls and whole-wheat low-fat oatmeal cookies. Now, that’s a lunch I would gladly eat myself!

“We are excited about Executive Chef Tolxdorf and his team’s interest in partnering with
us and preparing such a meal for our students. We look forward to expanding this initiative into more schools next year and working directly with our food managers,” said Allyn Graves, director of school food services for Nassau District Schools. Nassau District Schools’ Food Service serves more than 1,600,000 meals and snacks each year – all meeting USDA’s strict nutritional requirements each year. Many meals include fresh produce from local farms in a 150 mile radius of the district. The department has received the prestigious Florida Healthy School District Silver level honor from the Coordinated School Health Partnership and is a cosponsor for Florida Action for Healthy Kids.

Nassau County (FL) Schools Feature Local Produce

Nassau County (FL) Schools feature local produce

Guest Chefs and Student prepare lunch

Guest Chefs and students prepare fresh lunch in Fernandina Beach High School

Smart Snacks for Schools: We All Have Homework to Do for Kids’ Health

On February 1, 2013, the US Department of Agriculture (USDA) announced the long-anticipated proposed rule on competitive foods in schools, now known as Smart Snacks in Schools. Published in the Federal Register on February 8th, the rule is now open for a mandatory 60-day public comment period, which closes on April 9, 2013. The overall reaction has been positive, although many folks are probably still trying to digest the details of the 160-page document.

Changes in allowed snacks according to USDA

Changes in allowed snacks according to USDA

If your schedule does not permit a long read, several good summaries are available online. There is a very readable Q-and-A format in USDA Summary, excellent materials from a webinar by USDA and Food Research Action Center (FRAC), and the School Nutrition Association page with links and member-only comment section. The more you read, the more you’ll know. What follows is my personal, big picture reaction to the proposal and what it will really mean in local schools.


There’s lots of good news in the proposed rule, starting with more fruits, veggies, low-fat dairy foods, whole grains, and lean proteins. Anyone who cares about kids’ health knows that there is still plenty of room for improvement in the options that kids have outside of school meals covered by USDA’s 2012 Nutrition Standards. Other positive aspects of Smart Snacks in Schools:


While Smart Snacks in Schools represents another significant step toward creating healthy school nutrition environments, it’s also important to note what it does not do. It does not cover foods brought from home, foods for classroom parties or any foods sold after regular school hours (athletic events, after-school fundraisers, etc.).

  • In fact, most of the effect from this rule will be seen in cafeteria a la carte lines, as well as on some vending and fundraisers held during school hours.
  • Compliance and monitoring will an issue outside of cafeterias; school nutrition programs know how to do the required record keeping, but it is not clear who can – or even wants to – be effective as “food police” in the wider school campus.
Students enjoy smart snacks in Ellensburg, Washington, thanks to Fuel Up To Play 60 Program

Students enjoy smart snacks in Ellensburg, Washington, school cafeteria – with support from Fuel Up To Play 60 Program


Last October, after the 2012 Nutrition Standards for School Lunch went into effect, Jane Brody wrote “There’s Homework to Do on School Lunches” in the New York Times. Her basic premise was that the federal regulations and standards are just the beginning – and that homes and schools also have work at improving how children eat. I believe the same is true for this issue.

To build strong bodies and smart brains, children also need smart snacks at home, smart snacks brought from home to school, and smart snacks served in concession stands at sporting events. A healthy school nutrition environment will take more than new regulations – it will require a culture of wellness. To create that culture will require us all to do some additional homework: Making comments on the proposed rule at eRulemaking Portal (on or before April 9, 2013) is a good first step. (Select Food and Nutrition Services from the agency drop-down menu and, in the docket ID column of the search results, select FNS-2011-0019.)

If we care about smart snacks at school, here’s what I believe we all need to do:

  • Support  a culture of wellness in your local district, for example, by serving a School Health Advisory Council (SHAC) or helping with a HUSSC application.
  • Use smart strategies to inspire, motivate and educate everyone in schools about smart snacks for reasons they care about, because not everyone is focused on childhood obesity:
    • Make smart snacks about fun and great taste for kids.
    • Make smart snacks about fitness and sports success for coaches, athletes and boosters clubs.
      • Make smart snacks about learning and behavior for classroom teachers and administrators.
      • Make smart snacks about successful fundraisers that make money for clubs and organizations.
      • Make smart snacks the cool thing to do at school rather than something that the government is making us do!!
    • Fruit Snack sold at West High Track Meet concessions in Billings, Montana

      Fruit Snack sold at West High Track Meet concessions in Billings, Montana

SUPER Breakfast, SUPER Oatmeal, SUPER BOWL Challenge

For the first time ever SCHOOL MEALS THAT ROCK is offering some SUPER PRIZES – for your participation in FUEL UP TO PLAY 60 SUPER BOWL BREAKFAST CHALLENGE.

From November 5th through December 3rd, you will have the chance to win one of FOUR $50 GIFTS CARDS from the NFL Gift Shop. All you have to do is check the weekly questions on FACEBOOK School Meals That Rock and post your answers – and, of course, get your school excited about entering the FUEL UP TO PLAY 60 SUPER BOWL BREAKFAST CHALLENGE. Rules for entering the challenge are pasted below and on the FUTP60 website.


  • Respond to this blog post with a BREAKFAST or OATMEAL comment … or post a BREAKFAST or OATMEAL comment on FACEBOOK: School Meals That Rock or on Twitter @SchoolMealsRock.
  • Every week, a winner will be drawn randomly from all those who post an answer to the weekly question.
  • You may post as many different answers as you like on FACEBOOK: School Meals That Rock or on Twitter @SchoolMealsRock.
  • Winners of the gift cards – and a selection of answers – will be posted here throughout the month of November, along with FUEL UP TO PLAY 60 resources and success stories. 

This week’s questions is a simple, but critical, one:

  • In your own words (25 or less), why is OATMEAL an awesome breakfast food for students and teachers?  

NOTE: The gift card give-away is sponsored by FUTP60, a partnership of the NFL and National Dairy Council Although I do consulting work for National Dairy Council (and dairy affiliates across the US), I am not receiving any compensation for participating in this contest.

Students enjoy oatmeal breakfast bar at a FUTP60 Youth Summit

Breakfast is one of the most important meals of the day, and it can be the most fun, too! How do you want to fuel up your school with oatmeal? Propose your big idea for an awesome breakfast event at school, and your school could win big…SUPER BOWL big. If you are selected as one of the TWO national winners, you get a VIP, all-expenses paid trip to Super Bowl XLVII in New Orleans! Your school will also get to turn their idea into a reality! So, what are you waiting for? Show us how you want to enjoy oatmeal at your school! Tips for creating a ‘Super Bowl’ worthy submission:

1. Design a fun proposal. You can use one of the templates provided to describe your suggested breakfast event. Photos and drawings are optional. You can also submit a video or digital recording of your proposal. Your event doesn’t have to occur in order to be eligible for the prize – we’re just looking for great ideas! 

2. Request an Oatmeal Starter Kit. To get you excited for the challenge, we’re giving away free oatmeal! Ask your Program Advisor or Teacher to request a kit for your school. Supplies are limited, so hurry!

3. Be creative. If you need suggested ideas for oatmeal events, your school could do: a recipe cook-off, taste-test, or a breakfast club. Think big and have fun – the options are endless. You could have a toppings bar, or add food color for your favorite NFL team! You can get bonus points for NFL flair!

4. Get to work! Use the templates provided or grab a digital camera/video recorder and show us how your school wants to enjoy oatmeal to start the day. 

5. Keep it clean. Make sure there is no swearing, violence or other inappropriate behavior featured in your submission. 

6. Be original. If you want to include music in your submission, don’t use music, videos or pictures that belong to someone else. If you could hear it on the radio or see it on TV, it can’t be used in your submission.

7. Watch the clock. Try to keep your entry short and sweet!

8. Promote the program. Wear Fuel Up to Play 60 gear or show us your inspirational posters or other Fuel Up to Play 60 materials hanging in your classroom.

 9. Be descriptive. Include a description with your entry, letting us know why you think it completes the Challenge.

10. Be on time! Don’t want until the last minute to send in your Challenge entry! Be sure to get your entry completed and uploaded online as soon as you get it done. This ensures you will be in the running for the national prizes and exclusive digital rewards!

Good luck, fuel up and get moving! And remember, we’re giving away tickets to Super Bowl XLVII in New Orleans and the chance to turn your idea into a reality! 

YUMMMMMMY … it’s oatmeal for breakfast!!

Food Insecurity: A Real Reason Kids May be Hungry at School – and What We Can Do About It: Part 3 of 3

For millions of American children, school lunch is often their best – and sometimes – only real meal of the day. According to Feeding America, 16.7 million children lived in food insecure households in 2011. The numbers can tell the scope, but the not very painful effects of food insecurity for children. 

School nutrition professionals know that Mondays and Fridays are often the worst days of the week for food insecure children. On Monday morning, many children really are “starving” after a weekend without enough food to fill their stomachs well. At school breakfast on Monday morning, children can seem insatiable and want more than one serving. How would you feel after a weekend without enough to eat?

On Friday’s school lunch, food insecure children may tend to overeat and/or to hoard food that they can scavenge from other student’s trays. This not bad behavior or a hunger game. It is a very real and natural response to being deprived of food. It is the body’s response to being chronically underfed, as documented in Ansel Keyes classic study of starvation in healthy young men.

Middle school students wait for breakfast in Billings, Montana

We do not completely understand the complex interactions of food insecurity, obesity and undernutrition, especially in their effect on children. The Food Research and Action Center (FRAC) offers an excellent summary of the key factors that make low-income and food insecure families more vulnerable to overweight and obesity, including:

  • Cycles of food deprivation and overeating
  • Lack of access to healthy, affordable foods
  • Fewer opportunities for physical activity
  • High levels of stress
  • Limited access to health care

While we have a national discussion about the merits of the 2010 Healthy, Hunger-Free Kids Act and the the 2012 Nutrition Standards for School Meals, we must never forget those students who are truly hungry – not just YouTube sensations because they didn’t approve of their new food options in the cafeteria. Whether you call it childhood hunger or family food insecurity, this is a real and tragic problem in our country.

In terms of what we can do, there is no better role model than Senator George McGovern, who passed away today after a decades of public service. We can each look around our own communities and ask a simple question: What is the most effective thing that I can do to end hunger? 

With gratitude for your decades of service

Delicious Celebrations of School Nutrition Success: Farm-2-School + National School Lunch Week

Schools are doing truly incredible things to serve local, fresh – and yes, organic – foods that kids love to eat. To see super salad bars, hyper-local apples (grown five miles from school!), and a lunch with Sautéd Cabbage that students devoured, please visit School Meals That Rock on Facebook. This gorgeous tray from the award-winning Portland (OR) Public Schools is just a tiny taste of the delicious school feast that you can see there. Everything on this tray in OREGON GROWN – and the pear is ORGANIC!! Please take a tour School Meals That Rock and see the amazing food that is loving prepared and served by America’s School Nutrition HEROES!!

Whole Wheat Pizza, cauliflower, organic pear and low-fat milk ALL from Oregon, served in Portland Public Schools to celebrate HealthierUS School Challenge Awards