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As the school year wraps up, BPS Food and Nutrition Services Department is preparing to sponsor the USDA Summer Food Service Program (SFSP) in over 100 open sites across the city. These SFSP open sites provide FREE breakfast and lunch to all children and youth, 18 years of age and under.  No registration or IDs necessary.

SFSP open sites will run from July 1-August 28, 2015.* For an updated list of open sites and service times, click here to visit the “Summer Food Service Program 2015” page on this blog. Or call the Project Bread Hotline at 1-800-645-8333 for more information.

Also summer menus are now available! Click here, to see the SFSP Menus for July-August 2015.

Have a great summer! Hope you will come on down to an open site near you to enjoy healthy, tasty meals this summer!

 

 

*Select sites will be open through September 4, 2015.  These sites will be highlighted on the “Summer Food Service Program 2015” page on this blog later this summer.

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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!

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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!

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Come to Copley Square on September 27th for the 3rd Annual Let’s Talk About Food Festival!

Looking for fresh ideas for family meals? Join Sally Sampson of Chop Chop magazine and former White House Chef Bill Yossesfor a cooking demonstration aimed at turning kids on to healthy foods and cooking.

Stop by the Chop Chop cooking tent for some hands-on fun! Kids assemble healthy after-school snacks.

Check out Project Bread’s School Food Fair, featuring cooking demonstrations and taste testing every hour on the hour with fresh, healthy, innovative school food dishes straight out of Project Bread’s school food cookbook.

If that’s not enough, free screenings of Fed Up! and Cafeteria Man, two of the year’s most important food-focused documentaries, both shining a light on children and food in Trinity Church.

Activities for kids and families throughout the day!
The Festival is FREE and open to all!

Check the festival website for full schedule details: http://www.boston.com/sponsored/extra/letstalkaboutfood/festival

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On July 10th, 2014 BPS Food and Nutrition Services (FNS) kicked off the summer with a barbeque at the Thomas M. Menino Community Center in Roslindale.  The youth from the community center enjoyed hot dogs, watermelon slices, coleslaw and potato salad prepared by Whitsons Culinary Group, this year’s Summer Food Service Program vendor.

Guest speakers included Kurt Messner, an Acting Regional Administrator from the United States Department of Agriculture (USDA), Katie Millet, Executive Director of the Office for Nutrition, Health & Safety Programs at the Department of Early and Secondary Education (DESE), Edith Murnane, Director of Food Initiatives for the City of Boston, Deb Ventricelli, BPS FNS Deputy Director, and Cynthia Johnson, Director of the Thomas M. Menino Community Center.

Representatives from Chop Chop Magazine, the New England Dairy Council, and Project Bread also joined the festivities to promote the Summer Food Service Program.  For more images from the event, check out the article on Wicked Local.

Wondering where to find lunch this summer? Visit an open site this summer!  Details about open sites can be found at the Summer Food Service Program resource page.

 

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That’s right!  School is out, and summer programs across the city of Boston start today.

USDA’s Summer Food Service Program (SFSP) provides free meals for ALL children 18 years of age and under, without regard to race, color, national origin, sex, age, or handicap. This year, SFSP will run from  June 30,  2014 through August 29, 2014.   SFSP is supported by a grant from the Massachusetts Department of Early and Secondary Education and sponsored by USDA, Project Bread and the Boston Public Schools, Department of Food and Nutrition Services.

For a print-friendly list of open sites, click here to download a PDF. Or check out this map to find a location nearest to you!

For additional information about these open sites, please call Project Bread’s Hotline at 1-800-645-8333.

Have a great summer!

mather--031-RCastagnaMay 30, 2013 – Superintendent Dr. Carol R. Johnson and students from the Mather Elementary School came together with Newman’s Own Foundation, the Food Research and Action Center (FRAC), Project Bread, New England Dairy and Food Council (NEDFC), state officials, and Boston native and former NFL player Jermaine Wiggins to celebrate Boston’s success of Breakfast in the Classroom.

With support from Newman’s Own Foundation, Boston Public Schools has implemented Breakfast in the Classroom in eight  elementary schools this year. As a result, an additional 600 children receive breakfast each day in our schools, a 49 percent increase in participation.

Research shows a range of benefits from offering Breakfast in the Classroom. In addition to fighting hunger, they include improved academic performance, less disruptive student behavior, fewer visits to the school nurse, and increased attendance.

“Ensuring our students are healthy and ready to learn is a top priority in the Boston Public Schools,” said Superintendent Johnson. “We have seen a high level of positive academic and health outcomes especially among low-income students in our schools that have implemented Breakfast in the Classroom.”

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To guarantee that all children have a healthy start to their day, Boston Public Schools has made it a priority to improve participation in school breakfast, including the implementation of Universal Free Breakfast for all Boston Public Schools students by Michael R. Peck, Director of BPS Food and Nutrition Services.

“Breakfast in the Classroom is a simple and effective way to help address childhood hunger in this country while also contributing to positive education outcomes,” said Lisa Walker, managing director of Newman’s Own Foundation.  “We salute the city of Boston and its public schools for their commitment to provide all students with the opportunity to start the day with a good breakfast.”

Boston Public Schools plans to continue expanding the program to additional schools in the fall of 2013.

 

 

Photos by Robert Castagna.