Highlights + Bites
ISD#423 Nutrition Services Update
YOUR TRAY, YOUR WAY
Historically speaking, school cafeterias have been on the receiving end of its fair
share of criticism. Just ask ChatGpt for a list of school lunchroom complaints and you will see the majority of complaints center around the quality of food, portion sizes and unhealthy food options, with an emphasis on the lack of fresh produce.
In 2020, our school district adopted the Farm to School program. Through its gradual implementation over the years, we have rededicated our kitchens to offering and serving some of the very best ingredients available to children participating in our lunch program.
Today, we are excited to showcase our new “Your Tray, Your Way” posters to inspire well-rounded student trays. These are actual photos of what a tray could look like – full, bright, diverse – if students enjoy what’s served. Through pictures and educational opportunities such as this newsletter, we will continue to highlight what’s available within school meals, dispel outdated precepts and assist children in their daily meal selections. As part of this approach, we will continue to feature a wide variety of meals, seek out student feedback, and share updates on our socials. Our hope is that by opening a window into our kitchens and your child’s cafeteria, you will feel the same pride we do in serving the highest quality ingredients to our students.
Thank you for encouraging your students to fill their trays at schools and sharing the tidbits learned in these newsletters.
CELEBRATING FOOD + CULTURE
Food and culture meet most joyfully at celebrations like Fat Tuesday and Mardi Gras, when meals become symbols of history, faith, and community. Traditionally marking the day before Lent begins, Fat Tuesday is rooted in using up rich ingredients—butter, sugar, eggs—transforming them into festive foods like king cake that are meant to be shared. These dishes carry stories of place and people, blending French, African, Caribbean, and Southern traditions, and turning the table into a space of connection and belonging.
For students, tasting foods tied to celebrations like Mardi Gras can be a fun adventure—an invitation to explore other places, histories, and cultures through flavor—showing that trying something new can be both delicious and a way to learn about the world.
For the Minnesota Thursday meal this month, we're blending things that are locally abundant here + now and showcasing a celebration from another region in our country. We can learn more about others and break barriers by appreciating how others celebrate holidays and practice their traditions. What a gift to learn that we have more in common than we thought!
MINNESOTA THURSDAY MEAL ON FEBRUARY 19
MIDDLE + HIGH SCHOOL STUDENTS WILL BE SERVED:
A composed Jambalaya with MN ingredients. Side fruit, veg and milk will be included.
ELEMENTARY STUDENTS WILL BE SERVED:
A deconstructed but similarily festive Minnesota Red Beans and Rice with a classic bratwurst. Side fruit, veg and milk will be included.
Jambalaya often comes with some form of seafood. In order to avoid the main allergens, ours will be free of any seafood in broth or meat. Further, the chicken and sausage are not smoked.
INGREDIENT HIGHLIGHT: POULTRY
The shredded chicken being served in the MN Thursday meal (MS/HS ages) this month is sourced from Fowl Mouth Farms in Stewart. This is a small farm operation growing birds to specifically meet our needs. They're processed under USDA inspection and used in our pastas, soups, and sandwiches.