Highlights + Bites

If your kids are skipping breakfast because of jam-packed mornings, staying up too late the night before, or simply not liking typical breakfast foods they’re missing out on a head start to their day.

Breakfast can be a challenge to squeeze in, but its impact on health, well-being, and school success is well worth it.

Studies have shown kids eating breakfast absolutely affects school performance. It supports better brain function, memory, and attention for a child to have better test scores. Improved concentration and more energy to conquer tough assignments and lessen the frustrations of schoolwork.

Breakfast eaters, especially kids, are in better health for successful growth and development. Protein, fiber, calcium and vitamin D all come from foods we generally eat for breakfast. These key nutrients give your child the opportunity to boost their overall nutrition, helping fill gaps that may fall short later in the day.

School breakfast offers quick, convenient, and nutritious options right at school. Having breakfast at school makes it easier for every student to start their day ready to learn and play. Encourage your child to grab breakfast before the start of their school day for a simple step toward making a big difference in lifelong eating habits.

Thank you for participating in our program and we’re hoping your
student’s school year ends well.

This month’s Minnesota Thursday meal has been a year in the making. While it will be a first for many, and maybe require a little courage, we know this one is a winner. Each year, we ask students what they love at school lunch and what they wish was served. Curry is a dish that repeatedly pops up as one they want us to serve.

Our curry features local pastured chicken and MN-grown Sno-pac sweet peas. They’re served in a sweet coconut curry sauce that’s bright and delicious. The recipe was also designed by a local chef and business owner! Thank you to Miha, from the Bait & Hook in Cokato, for teaching us a thing or two about curry. He helped us balance flavors and create a curry that students will love.

We know this meal could be a large leap for our youngest eaters. In order to meet our elementary students where they are at, their meal components will all be served separately–shredded chicken, rice, vegetable, fruit, milk and a taste of the sweet coconut curry sauce will be offered as a taste test.

It is hard to believe that we only have a month left until summer break. Looking back on our 2025-2026 Nutritional Services Program, it’s amazing all that was accomplished.

In September we implemented the first of nine MN Thursday meals, one during each month. Featured menus highlighted everything from locally raised beef burgers from Eden Valley Wagyu, turkeys from Ferndale Market, holiday roast beef in December and andouille sausage used in the jambalaya also from Eden Valley Wagyu and processed at Carlson Meats in Grove City. Let us not forget the meatloaf that still receives glowing praise from so many students!

Add to that our commitment to provide locally sourced menu options on a monthly, weekly and even daily basis if you consider our locally sourced milk from Stony Creek Dairy. This year, 100% of the beef served within our schools was locally sourced, a true triumph.

In an attempt to bring the lunchroom home for parents to experience, we photographed countless meals served within our cafeterias and created this newsletter to keep families abreast of the foods and services we provide. Those photos showcased the diversity, color, and abundance offered to our students each and every day, allowing them the opportunity to visualize “Their Tray, Their Way”.

As one of the nine states that currently offers permanently free breakfast and lunch to all public school students regardless of income, Minnesota is paving the way for stronger, smarter and healthier children.

While all these successes are worthy of praise, we are aware of the obstacles to feed our students on a limited budget. Here at ISD 466, we don’t want to just feed our students. We want to nourish them with healthy intentional, nutrient dense, locally sourced foods that promote health and wellness for all of our students.

We’ve linked an article that highlights efforts to improve school foods.

Film puts spotlight on Maine's efforts to improve school meals

Curry isn’t a single dish—it’s a broad term for a wide range of saucy, spiced foods that come from South Asian cuisines, especially India, and have spread globally. In many traditional contexts, “curry” refers to a combination of ingredients (like vegetables, lentils, or meat) cooked with a blend of spices, aromatics (such as onion, garlic, and ginger), and a liquid base like broth, coconut milk, or tomatoes. The exact flavor and color vary widely depending on the region and spice mix.

What makes curry especially interesting nutritionally is its use of spices. Common spices like turmeric, cumin, coriander, and ginger contain natural compounds with antioxidant properties. For example, turmeric contains curcumin, a compound known for helping combat oxidative stress in the body.

When these spices are combined—as they are in curry—they can “level up” the overall antioxidant potential of a dish. This is partly because different antioxidants work in complementary ways, and some spices even enhance the absorption of others (like black pepper improving curcumin absorption). So beyond flavor, curry can be a powerful example of how layered spices contribute to both taste and health. And, as the kindergarteners learn in the Rainbow Fruit + Veggie Tasting that we host, it’s important (and FUN!) to make sure bright colors have a place in our diets.

The Summer Food Service Program (SFSP) is planned for this coming season!

The meals will be served from Cokato Elementary and will operate as a dine in program only.

D-C Summer Schedule

June 8 - August 14

Monday - Friday serving 11:30 - 12:30

We are closed :
June 19
July 1-3

August 3-6