Category Archives: Software for School Cafeteria

Software for Community School District, Register for New School Lunch Software, School Food Service Department, School lunch Software, Software for School Cafeteria, School District – Manage your Meal Account, Wordware Nutrition Software

Brookings Schools Child Nutrition – Wordware School Lunch Software

Our goal at the Brookings School District is to provide high quality, nutritious meals to students in our district.  Breakfast and lunch are offered at all of our schools.

 Child Nutrition Director
Laura Duba – 696-4713
     Dakota Prairie
Becky Hanson –
BHS
Marge Benoit – 696-4178
Child Nutrition Assistant
Penny Eliason- 696-4722
MMS
Dawn McCarthy – 696-4508
Medary
Nicole Covrig – 696-4370
Camelot
Becky Hanson – 696-4445
Hillcrest
Dawn Waldner – 696-4610

WordWare Letter to Parents

ALLERGIES AND SPECIAL DIETS:
Special Diet Prescription for Meals form must be submitted to the School Nutrition Office at the School Administration Offices to ensure implementation of special meal substitutions for your child when eating school lunch. Food substitutions will be made for students with food allergies only.

Special Diet Prescription for Meals form is used for students with a disability and a major life activity that must be affected by this disability.  This form must be completely filled out and signed by a physician.

The form for Special Diet Prescription for Meals will be kept on file while the student is enrolled in the Brookings School District. If your child’s food allergies should change, a new Special Diet Prescription for Meals must be submitted to the School Nutrition Office.

Special Diet Prescription for Meals form is available at the School Administration Office, 2130 8th Street South, or at all school websites under Food Service.  Contact the School Nutrition Office at 696-4713 if you have questions.

We self-serve fruits and vegetables in all schools.  If you feel that your child’s food allergy might be triggered by possible cross-contamination, we will make sure that their tray is dished seperately.  Please contact the School Nutrition Office 605-696-4713 to let us know.

 

Brook Valley School – Lunch Program Question Answers

How do I enroll my student at Brook Valley School?

You will need to contact your local school district. Students are referred and placed at Brook Valley School by their local school district.

 

What school district is Brook Valley in?

We are not in any local school district.
We are part of the special education services offered by ESU #3 to the school districts in Washington, Cass, Douglas and Sarpy counties.

 

What services does Brook Valley School provide?

We offer the following direct educational services- individualized education plan with a strong behavior management component, physical therapy, occupational therapy, speech and language therapy, counseling services, behavioral consultation, nursing services, assistive technology services, vision services and autism consultation services.

 

Where is Brook Valley located?

We are located at 6960 South 110th Street in La Vista.

 

How do we know if the school is closing for bad weather?

If Millard Public Schools have cancelled classes, Brook Valley will be closed. Brook Valley will NOT be listed separately.

 

What are the student hours?

Our students’ school day is from 9am to 2pm.

 

Who takes care of the transportation?

All transportation arrangements are handled by your local school district.

 

Whose school calendar do you follow?

Brook Valley’s calendar is unique due to the training of staff. However, it closely follows the Millard Public School district calendar.

 

What kind of lunches do you have?

Hot lunches are contracted through Millard Public Schools.

 

Do you have free/reduced lunches?

To participate in the Free or Reduced Price Meal Program, you must complete a Free or Reduced Meal Application at your home/resident school district office each year. All free/reduced forms must be filled out every year and returned to Brook Valley by the first of September to prevent your previous year’s benefits from expiring. You will be notified of your status. Any checks sent for lunch money must be made out to ESU #3.

 

Bridgeport Public Schools – Elementary School Lunch Menu

Elementary School Menu**

May Breakfast & Lunch Menu    (Nutritionals)

April Breakfast & Lunch Menu    (Nutritionals)

March Breakfast & Lunch Menu    (Nutritionals)

February Breakfast & Lunch Menu    (Nutritionals)

January Breakfast & Lunch Menu    (Nutritionals)

December Breakfast & Lunch Menu    (Nutritionals)

November Breakfast & Lunch Menu    (Nutritionals)

October Breakfast & Lunch Menu    (Nutritionals)

August / September Breakfast & Lunch Menu    (Nutritionals)

Breakfast Menu Items  (Elementary & High School Nutritionals)

* Although the menus are the same for each Elementary school, some schools are peanut free and do not serve peanut products.

Peanut Free Schools


High School Menu**

May High School Menu

March High School Menu

February High School Menu

January High School Menu

December High School Menu

November High School Menu

October High School Menu

August / September High School Menu

** Menu Subject To Change

School District Dumps Federal Lunch Program Because It Wants To Keep Its Pizza

  • Joseph Erbentraut Senior Reporter, The Huffington Post

     

    The board of a suburban Chicago school district voted unanimously on Thursday to drop out of the National School Lunch Program because it claims being forced to stop serving popular but unhealthy lunch options like pizza and fries will cause the district to lose revenue.

    The Chicago Tribune reports that the Township High School District 214 school district in Arlington Heights, Illinois, will forgo $900,000 in federal funding that subsidizes the school’s free and reduced-price lunch program in order to continue to offer foods that would not be allowed under the federal Smart Snacks in School policy starting July 1.

    The USDA’s junk food-limiting Smart Snacks in Schools standards require that any food sold in schools, including in vending machines, either be a “whole grain-rich” grain product, be mainly comprised of fruit or vegetable, or list a protein food or dairy product as its first ingredient. Snacks may have no more than 200 calories and entrees may have no more than 350 calories, and fat, sodium and sugar limits have also been set. The policy is endorsed by First Lady Michelle Obama.

    The Arlington Heights district doesn’t believe healthier options that adhere to the new standards will be able to compete with cafeteria classics like pizza and the fast food available just off campus near school grounds.

    “What we saw based on those menus is that students simply will not choose the food,” Cathy Johnson, the district’s associate superintendent, said of the decision, according to ABC Chicago.

    The district said it will come up with their own healthy lunch menu options by working with their own nutritionist, the Tribune reports. The district will also still continue to offer free and reduced-priced meals to students who qualify, though it hasn’t yet revealed exactly how it plans to do that with the loss of federal funding.

    The Chicago-area district is not the first to abandon the federal lunch program. The board of the Waterford School District in southeastern Wisconsin also voted this year to drop the program citing concerns over losing revenue and a belief that “the federal government’s having too much influence or control in that area of school programming,” the Racine Journal Times reported.

From preschool to high school, programs aim to close Minnesota’s STEM achievement gap

Hands-on educational experiences are exposing low-income students in Minnesota to the concepts and opportunities found in the science, technology, engineering, and mathematics fields.

Jacob Wascalus | Community Development Project Manager

Published January 30, 2015   |  January 2015 issue

To better prepare low-income students for the future, some educational institutions, nonprofit organizations, and for-profit companies in Minnesota are implementing programs that are intended to kindle a passion for STEM (science, technology, engineering, and math) learning, from preschool onward. (Illustration by Ann Macarayan)As the industries fueling the global economy grow more technical and complex, the educational foundation of the U.S. workforce—particularly in science, technology, engineering, and mathematics (STEM)— plays an ever more central role in our nation’s competitive position and the employability of U.S. workers themselves.

In Minnesota, the educational pipeline supplying part of this workforce has sprung a leak: Many low-income children, who account for 38 percent of the state’s K-12 public school population, are underachieving in STEM.[1] In fact, compared to other states that lie entirely within the Ninth Federal Reserve District, Minnesota holds the dubious distinction of having the largest discrepancy between low-income students and their higher-income peers in several measures of STEM-related academic performance.[2]

To better prepare these students for the future, some educational institutions, nonprofit organizations, and for-profit companies in Minnesota are implementing programs that are intended to kindle a passion for STEM learning, from preschool onward, and help close the state’s STEM achievement gap.

Measuring the gap

Gaps in academic achievement in math and science between the state’s low-income students and their higher-income peers emerge early and persist through high school, according to Minnesota Compass, a social-indicator project of St. Paul-based Wilder Research. Over the 2012–2014 period, 41 percent of low-income students achieved the fifth grade science standards established by the Minnesota Department of Education (MDE), compared to 75 percent of their higher-income peers. A similar gap appears in eighth grade math performance over roughly the same period (2011–2014): 39 percent of low-income students met the state standards, compared to 71 percent of higher-income students. And in another measure, 24 percent of low-income high school students in 2012 tested as “able” in STEM subjects, compared to 45 percent of higher-income students.[3], [4] Despite this gap in academic achievement, low-income elementary and high school students reported a greater interest in science or STEM in general than their higher-income peers.

“We have this paradox of low-income kids having an interest in STEM subjects, but we’re just not able to turn that interest into achievement,” says Allison Liuzzi, a research scientist at Wilder Research.

The achievement gap could leave low-income students unprepared to enter the workforce, especially in STEM careers. According to the Minnesota Department of Employment and Economic Development (DEED), Minnesota had approximately 340,000 STEM jobs in in 2012, or roughly 12 percent of all jobs in the state. DEED projects that by 2022, employers will need enough STEM workers to fill approximately 108,000 replacement and new jobs.[5] While that figure equates to only about one-ninth of the approximately 900,000 total replacement and new jobs it projects for Minnesota by 2022, DEED expects employers will still require workers who display problem-solving abilities and other qualities associated with STEM work, even if the jobs they fill don’t fit the STEM definition that DEED used in its analysis.[6]

“There’s a concern that we’re not actually generating the number of people we need who are qualified in STEM, or even preparing those who have an interest in STEM to be able to pursue STEM careers,” says Liuzzi.

Levels and roles

Each level of Minnesota’s K-12 educational infrastructure—the MDE, the school districts, and the teachers—influences STEM instruction in distinct but connected ways. The MDE, which sets academic standards and credit requirements for all students enrolled in public K-12 schools in Minnesota, is enhancing STEM instruction by including more technical subject matter in the academic standards it sets for each grade, such as the requirement that students use geospatial technologies in social studies. That could mean, for instance, that an eleventh grader studying U.S. history would have to use mapping software such as ArcGIS or Google Earth to generate complementary analysis for a report.

“We’ve done this with all five major subjects—math, science, English language arts, social studies, and the arts,” says Doug Paulson, STEM integration specialist for the MDE.

Schools then take the academic standards set by MDE and create curricula in order to convey the lessons, skills, and knowledge necessary for students to progress from one grade to the next. The teachers, who instruct students in these courses, then design classes to best convey the subject matter.

“The curriculum is the roadmap for getting students from what they are thinking now to what we want them to master by the end of that grade level,” says Paulson, adding that there has been a recent shift in instruction toward integrating seemingly discrete subjects so students can begin to make connections between disciplines. “Schools and teachers can enhance STEM learning as they create this roadmap and develop lesson plans.”

STEM at three stages

As of 2011, nearly 100 nonprofit organizations, for-profit corporations, university departments, and school districts offered or underwrote programs to enhance STEM instruction in Minnesota, from preschool through high school.[7] While most of these programs are available to the general student population, some are directed toward students from low-income families. Described below are three STEM programs that reach or cater to low-income students at three different age levels: pre-kindergarten, elementary school, and high school.

Starting STEM education early in life

Starting in 2012, Minneapolis Public Schools, through its Early Childhood Family Education (ECFE) programming, began offering a course designed to help three- to five-year-olds exercise their problem-solving skills through exploration, discovery, and play. Called “Preschool STEM,” the 19-week course explores each of the STEM subjects through age-appropriate activities, such as investigating different shapes and patterns to sharpen skills of prediction; using Legos, blocks, and ramps to build, evaluate, and improve models; and experimenting with tools like scissors, crayons, and tape.

But what makes this course unique is its inclusion of parents in the classroom. For the first hour of each weekly, two-hour class, parents engage in the STEM activities alongside their children. The aim of the parental involvement is to enrich the kids’ experience while helping parents develop ideas of STEM-oriented activities to follow at home. During the second hour of class, the kids continue to play and learn, under the supervision of a licensed early childhood teacher, while the parents split off to participate in a facilitated child-development discussion with a licensed parent educator.[8]

“Little children are born problem solvers,” says Maureen J. Seiwert, executive director of early childhood education for Minneapolis Public Schools. “They’re always investigating and trying to figure out how something works. This class gives us the opportunity, in a more formal way, to really help develop these cognitive skills and to answer some of the questions parents may have about helping their kids at home.”

All ECFE courses, including the Preschool STEM course, are available on a sliding fee scale to residents of Minneapolis, and no families are turned away because of an inability to pay. Approximately 80 children were enrolled in the course in its debut year, when it was offered at three sites. Last year and this year, ECFE has offered the course at two sites and the enrollment has stood at 50–60 children. Across all ECFE courses, a majority of children—54 percent—were from low-income families.

Exploring STEM through “real world” engineering

STARBASE Minnesota, a St. Paul-based nonprofit organization, promotes STEM skills by presenting a challenge to elementary school students: engineer a human mission to Mars. Working in small teams at STARBASE Minnesota’s technology-rich facility, fourth and fifth graders participate in a five-day, progressive curriculum that guides them through a range of STEM-based lessons. The students apply science and engineering concepts, integrated with math, as they use technology such as robotics, vacuum pumps, wind tunnels, engineering-design software, and 3-D printers. Licensed STARBASE instructors, who specialize in STEM, guide students through the problem solving needed to get their rockets through the Mars atmosphere, land their rovers safely, design and power their Mars colonies, and test their prototypes, all while linking the students’ work to a wide range of STEM careers. Scientists and engineers from 17 local STEM-oriented corporations that partner with STARBASE also participate by giving interactive demonstrations of how STEM is used in their industries.

STARBASE’s aim is for students to complete the program with a feeling of success in STEM, a strong understanding of what it’s like to be a scientist or engineer, and the motivation to pursue more STEM learning.

“We want to inspire kids in STEM by providing them with engaging and immersive experiences that would be difficult to replicate in the classroom,” says Kim Van Wie, executive director of STARBASE Minnesota.

Approximately 3,500 students from six school districts across the Minneapolis-St. Paul region attend STARBASE Minnesota each year; since its founding in 1993, the organization has served more than 49,000 students. And although the program is open to all, the organization’s target demographic is students from underserved backgrounds. Last year, 63 percent of students who attended STARBASE Minnesota were from low-income families. Historically, the average is 79 percent.

“Many students come to us with a limited view of the possibilities in STEM, especially engineering,” Van Wie says, noting that the STARBASE Minnesota program is free to schools. “Our goal is to help students see how successful they can be in STEM by conducting the exciting work of real scientists and engineers. We hope to inspire students to pursue more STEM throughout their middle school, high school, and post-secondary years and to realize the vast opportunities in STEM that await them in the future.”

On-the-job STEM learning

What’s the best way to jumpstart a young adult’s career in the information technology (IT) field? To Genesys Works, a national nonprofit organization that operates an office out of St. Paul, the answer is clear: with a job.

Genesys Works trains minority and low-income twelfth graders in the basics of IT and then places them at local businesses to complete a paid, year-long internship in a role that requires problem solving and interpersonal communication, such as PC deployment, desktop support, or help desk operations. The program provides students with an employment record; exposes them to soft skills necessary to successfully work in a professional environment; and, critically, teaches them essentials of the technical know-how that a career in IT requires—skills like the fundamentals of hardware, software, networks, and information security.

“We’ve found that the experience of succeeding in a professional work environment really helps our students feel that there is a future for them in this type of work,” says Jeff Tollefson, executive director of the Twin Cities office of Genesys Works. “They begin to connect the dots to see that in order to get one of those jobs full-time, they need to take the appropriate steps after high school.”

According to Tollefson, 95 percent of their interns attend some form of post-secondary school. Over the course of their senior year, they all convene biweekly to discuss their post-high school plans with Genesys Works’ counselors. During these meetings, the counselors talk to students about how to choose the right college and also provide help in filling out financing and scholarship applications.

Since its Twin Cities operation opened in 2008, Genesys Works has grown from placing an initial class of 11 student interns to placing 220 in 2014; historically, 90 percent of these students come from low-income families. Each intern works about 20 hours per week and earns $9,000–$10,000 for the year. The roster of businesses that employ interns from Genesys Works—47 to date—includes companies such as Target, 3M, and UnitedHealth Group.

“When we find students who have motivation and we connect them with meaningful opportunities, we see that magic can happen,” says Tollefson. “A lot of the people in the STEM pipeline might come from families whose parents are already working in a STEM field. But not our students. This job is a pretty life-changing opportunity for them.”

Not just a matter of equity

According to Wilder Research’s Liuzzi, the inquisitiveness that lends itself to a STEM career must be nurtured throughout the educational experience, for all students. Doing so is not just a matter of equity but is imperative for the future competitiveness of the U.S. economy.

“We know that there is a lot of opportunity in STEM, particularly as we look at occupational projections over the next decade or so,” she says. “We’re going to have a lot of positions to fill, and if we don’t close those gaps in achievement now, we’re not preparing ourselves to fill the jobs that we know we’re going to have down the road.”

STE(A)M for all

In many school districts, STEM-intensive programs are only available through optional enrichment classes or specialized magnet schools. But in one Minnesota district, STEM-intensive instruction is now a stage in every student’s K-12 career. In 2013, Austin Public Schools in Austin, Minn., opened I.J. Holton Intermediate School, a STEAM school (the “A” stands for “arts”) for all of the fifth and sixth graders in the system. In addition to teaching the core academic standards established by the Minnesota Department of Education, instructors at Holton follow a STEAM-heavy curriculum that challenges students to approach their schoolwork as an engineer would: with creativity, persistence, collaboration, systems thinking, communication, and ethical considerations.

“These are all habits of mind inherent in engineers,” says John Alberts, executive director of educational services for Austin Public Schools, “and they are very much STEM ways of thinking.”

Nearly 60 percent of the students who attend Austin Public Schools are from low-income families. For the stakeholders who championed the construction of Holton, access for all students was a top priority.

“Because of the demographic makeup of our student body, we felt it was important for all students to be exposed to this curriculum,” says Alberts. “We didn’t want it to be a school of choice or a choice program within the school itself. Ultimately, every fifth and sixth grade student who goes to public school in Austin will be exposed to the STEAM curriculum.”

A one-stop shop for STEM online

Parents, students, teachers, and businesses can learn more about Minnesota-based STEM educational resources by visiting www.mn-stem.com, a newly launched web site created by the Minnesota Department of Education, Boston Scientific, and the Minnesota High Tech Association. The online information portal aims to be a one-stop shop for all things STEM education, providing content such as profiles of STEM enrichment programs and information on connecting teachers who have STEM resource requirements with businesses that can meet those needs.



[1] Throughout this article and its sidebars, students are considered low-income if they are eligible for free or reduced-price school lunch. According to the U.S. Department of Agriculture, the eligibility threshold for free school lunch for the 2014–2015 school year for a family of four is a household income of $23,850 or less; for reduced-price lunch, the income threshold is $44,123.

[2] The National Center for Educational Statistics provides state-level data on students’ performance in the National Assessment of Educational Progress. See more at nces.ed.gov/nationsreportcard/states.

[3] “Able” students were those who met science and math benchmarks, as established by ACT, Inc., the organization that develops the ACT college readiness assessment. ACT, Inc., considers students to be lower-income if they have a self-reported family income of less than $50,000, a threshold that captures all of the students eligible for free- or reduced-price lunch but possibly includes some students who are not eligible.

[4] For more information about the academic achievement gap in STEM, visit www.mncompass.org/education/stem/disparities/income-status.

[5] DEED uses the Workforce Information Council’s definition of STEM jobs, which categorizes them as “Core” occupations or “Health Care” occupations. For more on this, visit www.labor.idaho.gov/publications/Exploring_High-Tech_Industry.pdf.

[6] DEED employment outlook projections can be viewed at apps.deed.state.mn.us/lmi/projections.

[7] To learn more about the programs available in Minnesota, visit www.starbasemn.org and click on “STEM Inventory of Local Programs.”

[8] For more information about ECFE and its STEM course, visit ecfe.mpls.k12.mn.us/general_information.

Summer Food Service Program (SFSP)

Summer Food Service Program (SFSP)

SFSP 2016 v2During the school year, over 312,000 Minnesota children are eligible for free or reduced-price meals through the National School Lunch and School Breakfast programs. However, when the school year ends for the summer, these children may not have access to the nutritious meals they need.

The Summer Food Service Program provides free meals to children 18 and under to fill this gap.

Looking for a free meal near you?

SFSP Find a Summer Meal Site
Finding Free Summer Meals for Kids Is EasyUse the Summer Meal Map to find a free meal site near you, or call or text 612.516.3663 for locations!

Español

Para información sobre las comidas de verano para niños, visite el sitio de internet http://summerlunchmap.2harvest.org/, llame al 612.516.3663, o envíe un mensaje de texto con la dirección de su hohar al 612.516.3663.

Soomaali

Wixii akhbaar la xiriirta cuduntada lacag la’aanta ah ee caruurta loogu talagalay ee dugsiyada xiliga xagaaga waxaad ka eegtaa http://summerlunchmap.2harvest.org/, ama soo wac 612.516.3663, ama cinwaanka aad ku nooshahay fariin ahaan ugu soo dir lambarkaan 612.516.3663.

Hmoob

Yog xav paub txog kev noj mov dawb thaum lub caij ntuj so rau cov me nyuam, mus saib rau ntawm http://summerlunchmap.2harvest.org/, hu 612.516.3663, los sis sau koj qhov chaw nyob hauv xov tooj xa mus rau 612.516.3663.

Interested in starting or expanding an SFSP?

Catch a MealBecoming a sponsor of the Summer Food Service Program allows you to make a difference in your community and provide free meals to kids.

Minnesota

Wisconsin

SFSP sponsor grants

Thanks to our partners and supporters, Second Harvest Heartland is thrilled to be able to offer grant funding to new and experienced SFSP sponsors. Although Second Harvest Heartland’s 2016 grant application is now closed, please check back in spring 2017 for summer 2017 funding opportunities. With questions on the grant application or process, contact Child Hunger staff at 651.403.6060.

Best Practices & Tips for Sponsors

In an effort to support sponsors, Second Harvest Heartland has compiled a list of resources to facilitate a SFSP sponsorship. Click here to find creative ways in which previous sponsors have used grant funding, as well as links to futher information on best practices

Outreach materials

Second Harvest Heartland has outreach materials available for distribution in order to increase the participation at meal sites in your community. Outreach materials do not have year specific information and can be distributed multiple summers. To request or see outreach materials available, click on the link below.

Outreach poster

Second Harvest Heartland has an 11″x17″ poster available for download. (Note: Download the pdf file to the computer and print poster from file source in order to print in the correct size and dimensions.)


In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA.

Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English.

To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by: Mail: U.S. Department of Agriculture, Office of the Assistant Secretary for Civil Rights, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410; Fax: (202) 690-7442; or Email: program.intake@usda.gov.

This institution is an equal opportunity provider.

Hometown Heroes: Pizzas and Subs coming to Hemingford

Anyone up for some freshly made pizza?

Soon you’ll be able to grab pizza, subs and more at a new pizza place/sandwich shop in Hemingford!

Hometown Heroes: Pizzas and Subs will be opening at 404 Niobrara on Sunday, May 1.

Owner Roger Christianson, who owns the business with Beth Dahl, said all the renovations have been done for about a week. All that’s left to do is some paperwork and getting the food in the coolers ready to make.

Christianson said the excitement and positive comments from everyone has them eager to get the doors open and the food devoured.

So why the name Hometown Heroes: Pizzas and Subs? Christianson is a big fan of Superman and other super heroes. Dahl says he is always trying to get new super hero stuff and thinks he has finally found a way to do it. Seriously, though, it’s a play on the word heroes (subs). Christianson said they have only been here for a couple years and are always amazed at the true hometown feel of Hemingford.

“It’s more than a place to live, it really is home,” he said. “We also hope to find some of our true hometown heroes. We are thinking of having a sort of drawing where you can nominate your favorite hero and you and they would win a free lunch.”

Christianson decided to take on this business venture after he was approached with an amazing opportunity.

“It’s always been my dream to have my own family run shop and coupled with the ability to bring some delicious variety to Hemingford, we just couldn’t say no,” he said.

If you’re looking for a place to go eat on Sundays, Hometown Heroes: Pizzas and Subs will be a great place to go as it will be open from 11 a.m. to 8 p.m. Christianson said they knew they wanted to be open on Sundays.

“We are really trying to bring options and variety to Hemingford so this was important to us,” he said.

The pizza place/sandwich shop will be open every day except Mondays. Christianson said they are willing to tweak their schedule as necessary, such as staying open later on Fridays or Saturdays or opening earlier on Sundays.

“We really just need to see what the community wants and needs,” he said.

The business will offer a $5 lunch special Monday through Friday. Customers will also have the option to text in their order!

Dahl, who is a paraeducator at Hemingford Schools, will plan on continuing there as she really enjoys working with the students. She will be at the pizza place/sandwich shop in her free time. Christianson will be at the business full time. Their son, Rhett, will also be a main helper down at the shop.

“He’ll be sure to greet everyone that comes in,” Christianson said.

Christianson’s mom, Sue, will also be down helping out. Christianson said she has tons of experience in the pizza industry and will be a great asset.

“Besides, Rhett’s kind of fond of his grandma,” Christianson said.

The biggest challenge Christianson sees for this business venture will be exceeding everyone’s expectations.

“The amount of support we have already is amazing and figuring out what works and what doesn’t might take us a little bit of time, but we know we can get there,” he said.

If you’d like to keep up to date with Hometown Heroes: Pizzas and Subs, be sure to give them a “Like” on Facebook by searching Hometown Heroes: Pizza and Subs.

All in all, Christianson and Dahl are picturing this shop as a place where everyone can come in and enjoy good food and hang out.

“We are thrilled to have this opportunity. I can’t imagine doing this anywhere but here,” Christianson said. “Although we haven’t been here long the amount of support and excitement that we are getting really make us positive that this is where we want our hometown to be.”

 

Making School Lunch Healthy and Tasty on a Shoestring

Wordware Inc is the best in providing School Lunch Software

Oakland and W. Contra Costa school districts are innovating more nutritious, less fatty meals that kids will like

Think of Jennifer LeBarre as the general of the Oakland Unified School District’s food service.

Every day, she marshals an army of 300 employees who prepare, cook, deliver and serve 21,000 lunches (and 6,500 breakfasts) to 107 schools, some with as few as 35 students and others with more than 1,000. She must devise meals for schools that have no kitchens to warm up hot food as well as those with warming ovens.

As director of the district’s nutrition service, LeBarre crafts weekly menus that she hopes will satisfy all constituents: federal and state agencies that set guidelines on student nutrition, school administrators, parents and, last but not least, her customers—the students. She must do all of this without spending more than about $1.20 for the food on the plate – less than half of what some wealthier districts spend.

“It’s difficult to please all the people,” said LeBarre, in an obvious understatement.

These days, LeBarre is tackling a challenge that would defy many a chef: creating more-nutritious meals that aren’t more expensive. She’s determined to use more scratch cooking, fresh fruits and vegetables and whole grains, and even vegetarian options. The healthier choices are not always embraced by the kids, at least not right away, but LeBarre is among the many school-food professionals who are taking very seriously their role in attacking childhood obesity and related ailments.

In the past few years, in fact, school lunch reform has become a cause célèbre in many school districts in the Bay Area as concerns mount about children’s health. And the Oakland school district, along with the West Contra Costa County Unified School District, is among the pioneers in injecting healthier food choices into their menus despite a paucity of resources and the challenges of re-educating taste buds.

School lunch funding in districts where many of the students are low-income is provided primarily by the National School Lunch Program, operated by the U.S. Department of Agriculture. A revised school lunch law signed amidst much fanfare by President Barack Obama in January increases the federal reimbursement – but only by 6 cents per lunch, to a total of $2.81. The state provides another 22 cents; the $3.23 total must cover not only the food itself, but also labor — the single most expensive ingredient in producing meals — and overhead.

Schools also rely on commodities provided by the USDA, like surplus cheese, and fruit from a special program begun by former Sen. Hillary Clinton that sends surplus from local military bases.

“Once, we got bags of fresh apple slices—a ton of them—and put them on the menu three times,” said Lisa Maloney, a supervisor in the West Contra Costa County schools district nutrition service. “The kids were getting sick of them.”

Low-income school districts face a double-edged challenge: the don’t have the money for fancy food, but they have a higher percentages of kids who are overweight, as measured by the state’s physical fitness tests.

Among Oakland and West Contra Costa district students, more than a third were considered overweight in school year 2008-2009, according to the state’s fitness test. Healthy school lunches may not be a cure-all for such problems, but they play an important role in children’s and teen’s daily diet and nutrition education, says Gail Woodward-Lopez, associate director of the Center for Weight and Health at UC Berkeley.

“Children that eat federally reimbursable lunches tend to have better nutrition than kids who don’t,” said Woodward-Lopez. “School lunch does lead to more healthful eating.” A study published by the American Heart Journal in September 2010 backs her up. It found that the best ways to combat childhood obesity were to increase physical activity, reduce amount of time watching TV or a compute monitor, and improve the nutritional value of school lunches.

A Better Bean Burrito

Lisa Maloney recalls that when she started her job in West Contra Costa County a few years ago, she discovered her meals had competition from a neighborhood store. “One of my schools had an outside vendor coming in and selling authentic Mexican food to the students,” she said. “The kids were texting their orders and the restaurant would deliver to the front door of the school.”

She went to the principal and the school delivery was stopped.

The districts’ schools have closed campuses, and Maloney aims to capture as many customers as possible for the lunch program. “This is a revenue raising department,” she said. “We have to be raising as much as possible.” School districts contribute some money to the school nutrition service when the budget permits, but in lean times, that funding support is slashed, she explained.

Maloney, a nutritionist, supervises 10 schools and 10 different menus—including elementary, middle and high school breakfasts and lunches. Her department serves 16,000 lunches a day to students, 65 percent of whom qualify for the free or reduced cost. The full cost of a lunch, including an entrée, two sides and milk, is $2 for elementary students and $2.50 for middle and high schoolers. The sides include fresh fruit, fruit juice, lettuce and tomato cup and fruit juice bars. And for this, the department has an annual budget of $600,000 to spend just on food—about 80 cents to $1 per meal, says Barbara Jellison, director of the nutrition service.

The rest of the lunch sale price includes employee salaries, utilities, and transportation. Several trucks are employed driving prepared meals from the central kitchen in Richmond to schools around the county. The central kitchen does some scratch cooking and also prepares bagged lunches for schools that have no kitchen facilities to warm up hot meals. The total annual budget is $11 million.

Because the district participates in the federal school lunch program, it can only charge enough to cover costs. Jellison says they use a software program to create weekly menus that satisfy nutritional guidelines set by the USDA. No more than 30 percent of calories can come from fat and less than 10 percent from saturated fats. Lunches must provide one third of the recommended daily allowance of protein, vitamins, iron, calcium and calories.

Maloney sets the bar higher than federal guidelines anyway. She wants to completely eliminate three ingredients from their menus: hydrogenated oils, high fructose corn syrup and isolated soy protein—a plant-based protein.

“I guess I should include sodium in there, too,” she said.

She has been trying out more vegetarian offerings and working on incorporating brown rice and more whole grains into menus, but the kids vote with their mouths. “It’s hard. If you want to raise the fiber content to 50 percent or more, it will be a dry product,” she said. “I’m not going to lie to you. We have chicken nuggets. Kids will eat them.” But she is pushing for prepared foods with lower sodium content by pressuring the vendors who sell to the district. “Manufacturers just want to sell their products. They’ll only change if we force them to,” Maloney said.

Recently, she said, her staff sampled a new bean and cheese burrito to include on the menu, and it tasted great when the sales rep offered it. But when they ordered some, the burritos weren’t as good, and had a high amount of isolated soy protein, the cheap filler that Maloney wants to eliminate.

“The manufacturer does a bait-and-switch. They bring in the Cadillac version of the burrito for us to sample,” she said. “So, we’re going with a different bean and cheese and beef burrito.”

Cooking from Scratch—for 21,000

Jennifer LeBarre took over as director of nutrition services for the Oakland public schools five years ago. She’d begun in 1998 and worked as a field supervisor, managing 25 sites. There were three central kitchens until budget cuts this year forced one to close. Now, there is one at Prescott Elementary and one at Oakland High. Some schools have no kitchens or cafeterias, and kids eat their lunch in multipurpose rooms. Some school kitchens have only ovens to re-heat prepared foods, while others do 80 percent of their cooking or assembly on site. She’s a proponent of scratch cooking as much as she can be, given limited resources.

In 2005, the federal lunch program encouraged school districts to design their own wellness policies, and Oakland took on the task in part, LeBarre said, because “we also started worrying about childhood obesity.”

Oakland school menus now feature Meatless Mondays, offering pasta primavera, vegetable stir-fry and bean and cheese burritos as alternatives. “We don’t emphasize what’s not there,” she said. “ We tell them, ‘you don’t need beef or pork or chicken to have a complete lunch.’” Brown rice is a regular feature, as is tofu. A vegan stroganoff fell flat with students, but she’s working with a vendor in Davis to concoct a quiche that kids will gobble down. She has a process for choosing new foods. “Can we afford it? Can we do it in our facilities? Does it meet wellness policy? And will students like it?” she said.

Like Lisa Maloney, LeBarre won’t jettison the tried and true lunchtime favorites, such as hot dogs and hamburgers. But she is also working to make the old favorites into healthier, leaner versions. So, Oakland students can choose turkey or chicken dogs, and the hamburgers served have more beef and less cheap soy filler. LeBarre says she’s looking at grass-fed beef as a lower fat alternative, if her budget allows it. And budget is the bottom line.

The federal reimbursement for low-income students barely covers the costs of serving nutritious meals, and because of the economy, for the first time in many years the district has seen the number of eligible students increase. In the last two years, 4 percent more students are eligible for free lunches, LeBarre said. “In the Bay Area, a lot of families can’t afford even the 40 cents for a reduced-cost lunch,” she said. “For a family of four, it becomes a road block.” In Oakland, the full-price lunch costs students $3 in middle and high school and $2.25 in elementary school.

Oakland has many schools in which 85 percent or more of students qualify for free or reduced-cost lunches, so under the federal Provision 2 program, all students in the school eat for free. “There is a lot of talk at the national level about eliminating the ‘reduced’ category,” LeBarre said, which would mean allowing kids in that category to eat for free, too.

Like many school nutrition services directors at Bay Area schools, LeBarre is anticipating the arrival of new school lunch nutrition standards, which are part of new federal school lunch law.

The problem, said Phyllis Bramson, nutrition service director for the state education department, is that while the new guidelines are good, they are also more costly.

“The IOM [Insitiute of Medicine] said the cost of additional whole grains and fruits and vegetables would cost in the neighborhood of 20 cents per meal,” Bramson said. “Six cents is a wonderful carrot, but it’snot going to cover the additional cost.”

LeBarre said that 6 cents more adds up to about $230,000 extra in her budget, but she’ll need $1.3 million to serve lunches that meet the new standards. “There’s a disconnect between the cost and reimbursements,” she said. “If we were going to do food like Berkeley’s schools, we’d need $2.09 more per meal.”

Meanwhile, she is committed to experimenting with new foods, pushing the envelope of what Oakland students know and like. “We’re going to be doing taste testing with sushi,” LeBarre said. “We’ll try out California rolls and vegetarian rolls at Fremont High.”

This is the second in a series of articles on school lunch and nutrition. The articles were produced as a project for The California Endowment Health Journalism Fellowships, a program of USC’s Annenberg School for Communcation & Journalism. Next: In Piedmont and Orinda, when money is no object, healthy, tasty food is on the menu.

It’s time to invest in schools – and food service programs

More than half the schools in the United States are spending less per pupil this year than they were in 2008 when the last Great Recession hit. While there are many reasons for these spending cuts, the fact that the country as a whole is more than $46 billion behind in infrastructure support and improvement is hard to ignore.

As experts all over the country begin to discuss how important it is that we return to funding our children’s education, we also know that it’s important that we spend money more efficiently than we have in the past. Too many administrators still look at food service programs as a frustrating part of their day to day operations, instead of the exciting opportunity to influence our kids to make healthy lunch choices while providing the district with valuable data about what is and is not working in the school nutrition program.

Get teachers back to what they should be doing

Many teachers express frustration with the amount of paperwork they need to do around school lunches. Between placing lunch orders, communicating with parents about what their children should be getting, and trying to orchestrate the free and reduced meals programs, teachers have the right to be frustrated.

Whereas many lunch programs offer the ability for parents to pay ahead and online, MySchoolAccount also gives kids and parents the ability to pre-order their meals. This saves paperwork time for teachers, and helps kids make healthier choices.

Reduce waste by planning ahead

Schools provide meals to the vast majority of American kids during the school year. There is an obligation for schools to provide healthy choices to kids, but the struggle can be getting kids to choose healthier items.

Studies have shown, however, that when kids place their orders early in the day instead of needing to make a choice in the lunch line, they’re more likely to experiment with new foods, and are more likely to choose healthier options.

Let the food service program lead the charge in improving the school’s infrastructure

Schools that have happy, healthful, efficient nutrition programs have happier, more involved parents and healthier kids with fewer behavior problems. There’s a lot more about our schools that needs to be revamped and revitalized to get them back up to the standard our children deserve, but serving healthy meals without breaking the school’s budget is a great way to take a big step forward.

California school district rewrites menu for student lunches

GWEN IFILL: Finally tonight:  With the new school year now in full swing, one urban district in California is implementing an ambitious plan to transform their lunch program to provide healthier, locally sourced food.This report comes from Jake Schoneker and his student journalists at Media Enterprise Alliance, part of our Student Reporting Labs network that trains young people in public media journalism.

JAKE SCHONEKER: For many kids in low-income communities, the meals served at their schools are the best chance for them to eat food that will serve them up and keep them healthy.  But, as any high school student will tell you, school food often leaves a lot to be desired.

STUDENT: The pizza looks like you just pulled it out of the freezer and it’s just like — it tastes like cardboard.

STUDENT: I see a lot of my peers eating Cheetos, cookies, soda.  It’s not healthy enough for the students at school.

JAKE SCHONEKER: But here in Oakland, school officials are undertaking an ambitious plan to transform the school lunch menu.  They’re working to source food from local farms, instead of big companies, and provide California food for California kids.

JENNIFER LEBARRE, Director, Oakland Schools Director of Nutrition Services: One of the things that inspired us to do the farm-to-school movement is a class project that Cleveland Elementary School fifth graders did.

On Earth Day, they did the food miles for their particular lunch, and they found out that the asparagus that they served, that we served to them, had traveled 17,000 miles before they ate it.  And so this was a real shocker for me, because asparagus is grown 50 miles from here, maybe 100 at the most.

But what they found out is that the asparagus they ate on Earth Day was grown in South America, flown to China for processing, and then flown back to the Bay Area for us to eventually get it and serve it.  So, that just blew my mind.

JAKE SCHONEKER: On Earth Day this year, they launched a new program that is at the heart of the farm-to-school effort, California Thursday.  The goal of the farm-to-school initiative is to offer fresh locally grown food each week to every student in the Oakland public schools.

ADAM KESSELMAN, Rethinking School Lunch: That’s a big deal, procuring fresh food for 20,000 lunches a day.  That’s a lot of food.

ALEXANDRA EMMOTT, Farm to School Supervisor, Oakland Unified School District Nutrition Services: I just bought 4,600 pounds of chicken from Mary’s chicken in Sanger, California, so this is a really exciting thing for me.  This is the first time we have ever been able to buy local chicken, and this reflects a big procurement change.

JAKE SCHONEKER: In order to provide students with desirable food, the Center for Ecoliteracy was on hand to perform taste tests designed to ensure diversity for future menu choices.

STUDENT: Tasty.  I like how it looks.

JAKE SCHONEKER: After students enjoyed their lunch, Oakland school leaders, interim superintendent Gary Yee and school board member Jumoke Hinton Hodge, stopped by the school to taste the California Thursday school lunch menu for themselves.

JUMOKE HINTON HODGE, School Board Director, Oakland Unified School District: I’m very excited that Oakland Unified School District has really taken the lead nationally around looking at food lunches, partnering with folks like the Ecoliteracy Center, partnering with families and parents, right, who said like, hey, we want healthier lunches for our young people.  And I think it’s a very bold thing.

JAKE SCHONEKER: The California Thursdays program is only the beginning of the OUSD’s efforts to improve school lunch.  In 2012, Oakland voters approved the construction of a brand-new central kitchen in West Oakland where students will be able to grow their own food and the district will be able to provide fresher meals to every school.

JENNIFER LEBARRE: The central kitchen is going to be so much more than just a kitchen.  We’re planning on having an educational center there that students, community and also our employees will be able to benefit from.  It is also going to have a 1.5-acre district farm that really will be used for an instructional farm for students.

JAKE SCHONEKER: The proposed district farm is said to improve students’ education and also help the environment by reducing greenhouse gas emissions contributed by industrialized food processing.  In a country where school lunch usually means frozen pizzas wrapped in plastic, Oakland is trying to provide better options for its students, locally grown food that is good for your health and tastes good, too.

PBS NewsHour education coverage is part of American Graduate: Let’s Make it Happen, a public media initiative made possible by the Corporation for Public Broadcasting.