October 2014


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:

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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.

get in the game with school lunch

Happy National School Lunch Week!

What’s new in the cafeterias in Boston Public Schools?

In our Satellite Schools, Whitsons Culinary Group is introducing new FRESH salads this year.  Try all 5 different varieties: Greek Salad, Buffalo Chicken Salad, Crispy Chicken Salad, Chicken Caesar Salad, and Cobb Salad. Salads are featured on the satellite menus 2 days a week.

In our cafeteria schools we are continuing to serve a variety of fresh entree salads and side salads.  This year, we are also introducing a few new recipes that our chefs from Project Bread tested last spring in select schools across the city.  A NEW favorite is the Pollo Guisado. The Pollo Guisado is a our roasted chicken cooked in a tasty marinade of our homemade adobe seasoning mix, onions, peppers, tomatoes, and cilantro! The Pollo Guisado is on the menu again on Thursday October 30, 2014.  Get in line and give it a try!

Wondering what’s on the menu this week?  Check out our menus on the Menu Page and hope you will join us in celebrating National School Lunch Week by getting in the lunch line!

FoodCorps_CitySprouts_SY15

Boston Public Schools (BPS) has wonderful partners that help support farm to school and school garden efforts in our schools.  This week we are highlighting CitySprouts and FoodCorps as one our BPS Farm to School partners that’s making an impact in our schools.  Annabel Raby and Amanda Chin are FoodCorps Service Members with City Sprouts working with Orchard Gardens K-8 School, Mather Elementary School and Higginson-Lewis K-8 School this year.

Amanda is managing the Food Pantry at Orchard Gardens K-8 School once a month serving 200 families who live in surrounding neighborhoods. She is also leading a CitySprouts after school program at the Orchard Gardens K-8 School in collaboration with Citizens Schools that will use food justice issues and the local food system as a topics developing communication skills with a class of 7th graders.

Annabel is leading Team Grow, CitySprouts after school program in Boston, at the Mather Elementary School (with 4th and 5th graders) and at the Higginson-Lewis School (with 6th, 7th, and 8th graders).  These students will be examining the interdependence of the garden’s ecosystem and learning how to support each other through growing, harvesting, and cooking food from the garden.

Amanda and Annabel are supporting food education and distribution in our schools and we are thankful for the impact that they will have on our students at Orchard Garden Pilot School, Mather Elementary School and Higginson-Lewis K-8 School this year!

Also check out how Farm to School efforts across the country are impacting students in a healthy way:

 

Wondering what’s locally grown in Boston Public Schools meals? Check out the locally grown carrot coins that are on the menu this Thursday!