NSBW_2015
It’s National School Breakfast Week!

Did you know, research has linked participation in the National School Breakfast Program with lower BMI in children? Students are also better prepared to focus in the classroom when they start their day with a healthy balanced breakfast.

EVERY day BPS offers a healthy variety of breakfast options at each of our schools.  And the best part is that it’s FREE to all BPS students.  Every day, students can choose from 2 fruit options (or take both!), low fat milk and a rotating selection of reduced-sugar cereals, whole wheat muffins, bagels, egg sandwiches, and more.  See our menus for more details.

Calling all students*: We’d like to challenge YOU to try breakfast at your school this week!
Get in line, give it a try and tell us what you think! Complete the short form below or send us an email at SchoolFoodBoston[at]bostonpublicschools.org.

*Parents, teachers and principals can participate in the School Breakfast challenge too! Breakfast for adults costs $2.75 in our cafeterias.

SchoolFoodBostonCollage

Welcome back from February Break!

As our last post mentioned, we’ve rolled out some new recipes this year, and we’d love to hear your thoughts!

What do you LIKE on the menu?
What do you DISLIKE on the menu?
What would you like to see on the menu in the future?

Email us your thoughts at SchoolFoodBoston@bostonpublicschools.org or complete the survey below:

NewRecipes.2015Feb2

Have you tried the new recipes on the menu this year?

We’ve gradually introduced a few new recipes into our our full-kitchen cafeteria cycle menus and the January/February 2015 lunch menus are the first to feature all four new recipes!

The recipes were deveoped with Chef Kirk Conrad and Chef Guy Koppe (currently the Director of Watertown Public Schools Food and Nutrition Services) from Project Bread. These recipes have been tested in our kitchens and approved by our students through taste tests last spring.

Here’s some info about our newest additions to the menu:

Lemon Oregano Chicken 
Inspired by our colleagues from Oakland Unified School District, this recipe uses our bone-in chicken (a favorite among students!) and is baked with a marinade of oregano, garlic powder, salt, pepper, chicken stock and lemon juice.  The marinade helps keep the chicken from drying up and is a fresh twist on our usual baked chicken.

Black Bean Burrito Bowl (vegetarian entree!)
This recipe was adapted from Cambridge Public School’s Black Bean Burrito recipe for our Meatless Monday menus.  The black bean burrito bowl includes brown rice, black beans sauteed with onions, peppers, cumin and garlic powder, with corn, salsa, shredded mozzarella and a whole grain tortilla on the side.

Pollo Guisado
Chef Guy and Chef Kirk originally developed this recipe with Lawrence Public Schools for The Healthy School Meals Cookbook.  This recipe is inpsired by a Puerto Rican style stewed chicken that includes the bone-in chicken, onions, tomatoes, green peppers, cilantro and a homemade adobo spice mix (chili powder, garlic powder, ground cumin, oregano, onion powder, paprika, salt and pepper).

Chicken and Broccoli Pasta
This recipe has been described as “…a healthier version of Chicken Broccoli Alfredo. There is plenty of garlic, cheese, broccoli, and chicken in this pasta dish, without the added cream.” Also developed for The Healthy School Meals Cookbook, Chef Kirk and Chef Guy adapted this recipe specifically for our ingredients.

If you haven’t tried these items on the menu yet, I’d like to encourage you to get in line*, and give them a try!

Thursday 2/8/15 – Pollo Guisado over Rice
Tuesday 2/13/15 – Lemon Oregano Chicken w/Roll
Monday 2/26/15 – Black Bean Burrito Bowl
Tuesday 2/27/15 – Chicken & Broccoli Pasta
Thursday 2/29/15 – Pollo Guisado over Rice

*Please note, due to the many snow days, these menu dates may vary.  Please check with your cafeteria staff for updates!

We would love to hear your feedback about these new items on the menu!  Please write to us at SchoolFoodBoston@bostonpublicschools.org with feedback about these items or any items on our menu.

Hope you enjoyed your lunch today!

NFL_FUTP60_Everett_Dec2014

Last Tuesday, December 16, 2014, the New England Patriots Charitable Foundation, in collaboration with New England Dairy & Food Council (NEDFC), representing more than 150 dairy farm families in Massachusetts, awarded the Edward Everett Elementary School in Dorchester with a $20,000 ‘Hometown Grant’ to support nutrition and physical activity programs within the school. The school celebrated the grant with an event featuring New England Patriots players including wide receiver Julian Edelman, Patriots Chairman and CEO Robert Kraft and Massachusetts Dairy Farmer Marlow Duffy.

“We were excited to visit the Edward Everett School and present them with this Hometown grant,” said Kraft. “We can see the faculty and students passion for health and wellness and wanted to be able to show our support. It is our hope that this grant will help provide much needed equipment and renovations to help the students continue to play 60 minutes a day.”

Everett_Dec2014

Mayor Martin J. Walsh was particularly thrilled to learn of this grant, as he attended the Everett Elementary school as a student. “This contribution from the New England Patriots and Massachusetts Dairy Farm Families will help provide much needed programming for Boston Public Schools students,” said Mayor Walsh. “Our students should have unlimited access to physical activities and health initiatives to help them grow and thrive in the classroom. Both the Patriots and Dairy Farm Families have been longtime supporters of the City of Boston and the well-being of our youth, and I’d like to extend my gratitude to them.”

“We are honored to be presented with this grant and the opportunity to further strengthen our school’s wellness and physical activity programming for our 287 students,” said Laura Miceli, principal, Edward Everett Elementary School, Dorchester, MA.

During the event, the students heard from New England Patriots players, including wide receiver Julian Edelman, about the importance to being active for at least 60 minutes every day and fueling up with nutritious foods such as fruits and vegetables, whole grains, and low-fat and fat-free dairy.

Everett2_Dec2014

Created in partnership by the National Football League and National Dairy Council, in collaboration with the U.S. Department of Agriculture, Fuel Up to Play 60 is the nation’s largest in-school wellness program creating real transformational change in nearly 74,000 schools nationwide, including more than 1,600 schools in Massachusetts. The program encourages youth to consume nutrient-rich foods and achieve at least 60 minutes of physical activity every day. The ultimate goal is to ensure changes made at school are sustainable, and to provide children with more opportunities to be physically active and choose tasty, nutrient-rich foods at school.

To learn more, visit http://www.FuelUpToPlay60.com.

MeatlessMondaysDid you know, Boston Public Schools is featuring a meatless entree option on the menu every Monday in our cafeteria schools this year!   Some of the meatless options include a Black Bean Burrito Bowl, Macaroni and Cheese or the Entree Salad with Chickpeas.

Deputy Director of the Boston Public Schools Department of Food and Nutrition Services Deborah Ventricelli says: “Offering students nutritious meals as part of the Meatless Monday programs allows us to meet the diverse needs of the families in our district while getting the week off to a healthy start. Now, every Monday, our students know they can look forward to a high-quality meatless option in addition to the choices they already have.”

BPS has joined the Meatless Monday movement after working with the Humane Society of the United States and hearing from more than a thousand students, parents, teachers and Boston members of The Humane League encouraging the district to take part.

The Humane Society of the United States advocates compassionate eating – or the Three Rs: “reducing” or “replacing” consumption of animal products, and “refining” our diets by choosing products from sources that adhere to higher animal welfare standards.

Want to know what’s on the menu for Meatless Monday next week? Check out our Menu Page.

See you in the lunch line next Monday!

FoodCorps2Earlier this month we highlighted  Annabel Raby and Amanda Chin, FoodCorps Service Members in BPS working with City Sprouts.  For our final National Farm to School Month post, we are highlighting two more amazing FoodCorps Service Members working with Boston Public Schools: Harry Meltzer and Christine Randall.

Harry is working with the Boston Green Academy located in the in the Brighton neighborhood of Boston, to bring food into the curriculum throughout content-areas, helping students connect to food through science, mathematics, humanities, social justice, and personal experience. Harry is also helping to build a new garden and set up indoor gardening in classrooms to help our students and staff immerse themselves in the excitement of fresh, healthy food!

In the Dorchester neighborhood of Boston, Christine is working with The Food Project, leading four weekly 3rd grade classes about food, plant science, and cooking at John Winthrop Elementary School and Samuel W. Mason Elementary School. Christine also assists with organizing and running workdays for Root Crew members at The Food Project. Root Crew is a yearlong, capstone experience in which high school students, from the city and suburbs, develop skills in urban farming, teaching, and facilitating to promote food system change.

Our community partners are bringing farm to school lessons alive in the classroom and in school gardens for BPS students across the district!

Check out USDA’s video “Healthy Habits Take Root – Engaging the Community in Farm to School Efforts” to learn about how other districts are partnering with their communities to support farm to school:

FoodDayBestPizzaSlice2014

This Friday, October 24, 2014 is Food Day!  In celebration of Food Day, we are featuring a VEGGIE SPECIAL PIZZA on the menu in all of our cafeteria schools.  During our annual back to school training at the end of August, we hosted the first ever BPS Best Pizza Slice Competition in partnership with the Schwann’s Food Company (manufacturer of Big Daddy’s Pizza).

Our cafeteria managers worked in teams to develop a new pizza topping recipe for the menu and presented their best ideas to a panel of 9 judges.   Although all of the pizzas were delicious and beautifully presented, the pizza that stood out above the rest was the VEGGIE SPECIAL PIZZA inspired by Ellen Eddy from Harvard-Kent K-8 School, Jay Manoli from Lila Frederick Middle School, Heidi Rivera from the Henderson Inclusion Elementary School, and Miriam Soriano from English High School.

Here are some photos of our managers during the the Best Pizza Slice Competition:

BestPizzaSliceComp_Collage

The original recipe was slightly modified  to incorporate a fresh, LOCALLY GROWN vegetable medley of butternut squash, rutabaga and carrots in place of a frozen vegetable medley.  In addition to the locally grown vegetable medley this VEGGIE SPECIAL PIZZA also includes kale, broccoli, peas, cherry tomatoes, and green peppers.

Hope you get in line THIS FRIDAY to try the VEGGIE SPECIAL PIZZA to celebrate Food Day and National Farm to School Month.

 

How are other districts serving up their local harvest?  Check out USDA’s latest video about Healthy Habits Taking Root: Going Local.

Follow

Get every new post delivered to your Inbox.

Join 114 other followers