Meal Program Update
It was wonderful to welcome all the students back this week and see how happy they are to be at school again. This week brought many exciting developments in our meal program, along with a few challenges I'd like to address.
On Wednesday, we served a record 168 lunches—over 30 more than our busiest day last year! Our salad bar is more vibrant and nutritious than ever, featuring organic, locally grown produce from farms like Wondering Roots and Ella Bella. For the first time, K-2 students are coming to the kitchen to choose their entrees, fruits and veggies, which is a delightful new experience.
With these positive changes, we also faced some growing pains. I apologize to those who didn’t receive the meals they were expecting. I’m working hard to ensure a smoother second week, and our dedicated admins are helping us find long-term solutions to support the program’s growth.
Together, we’re committed to ensuring students are happy, healthy, and excited about their meals every day. I’m incredibly grateful for your support, patience, and understanding, and I’m always open to your feedback.
A Glorious Abundance!
Thanks to a USDA Farm-to-School grant, we have a robust budget this year to spend on locally grown and produced ingredients, and we're fully embracing the abundance of fresh, local produce. Last week’s sandwich special featured line-caught tuna from Port Orford, and this week, students will enjoy more locally grown and organic produce from Wondering Roots and Ella Bella, including tomatoes, sweet peppers, various melons, cucumbers, zucchini, and onions. We continue to source our beef from Rusted Gate Farm, which is featured in our beef stroganoff on Fridays and will be included in our soup special this week. We are also actively working to source pork and eggs locally, but finding sustainable suppliers has been challenging. If you have any ideas or leads on these items, please share them with Chef Evan. This week, our sun butter sandwiches and yogurt parfaits were served with jam we made in-house from our very own campus peach tree!
A Note About Soup & Sandwich Specials
Sandwich specials each week are “while supplies last." They often feature items that are more costly or we don’t stock on a regular basis. Soups will run for the duration of the week and are made fresh from scratch 2-3 times per week.
Allergens & Ingredients
If you have not yet completed our allergen form, please take the time to do so, especially if your student has food allergies or dietary restrictions. The form is here. As far as ingredients are concerned, we are working on providing this information in a transparent way via our school website. In the meantime, if you have specific questions about ingredients, feel free to reach out to Chef Evan.
Specials: September 3-6
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Sandwich: Turkey Pesto w/ Havarti, Ella Bella slicer tomatoes, green leaf lettuce
- Soup: Stuffed Pepper w/ Zucchini & Rusted Gate Beef, served with bread & butter
Snacks
We are currently serving fresh fruit, raisins, string cheese, and goldfish (whole wheat, no artificial flavors or colors). Believe it or not, the nutrition requirements for snacks are even stricter than for breakfast and lunch and we are limited by what is available through our food supplier. We plan on adding more choices when possible.
Kitchen Subs & Volunteers
We have received a few responses for kitchen subs, thank you! We could also use volunteer hours to help with cleaning and dishes after lunch each school day. If you are willing to roll up your sleeves and are available around 1:30 pm on a given school day, we would love to hear from you.
GENERAL PROGRAM INFO
If you missed the last updates with general information about the program, including snack policy and EZ app, please see the Friday Update from August 23.
Chef Evan
evan.wilson@madronetrail.org
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