Earth Day and End of Year Update

Post by Cody Williams

Here is a snapshot of topics I am currently involved with at this busy time of year!

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In lieu of Earth Day I thought I would do my first post on Who’s Cooking School Lunch!  There is a great movement in our public schools here in California called California Thursdays that officially launched today.  The program is put on by The Center of Ecoliteracy and encourages school districts throughout the state to serve regionally sourced ingredients that aren’t processed.  The goal is to dedicate one Thursday a month to the regional foods with hopes to increase to more days.  There are currently 42 districts serving 250 million meals annually!  There are two links below for more information.

http://www.news10.net/videos/news/local/california/2015/04/22/26218635/

http://www.californiathursdays.org/

I am the Food Service Manager at Sonoma Valley Unified School District and we are one of those 42 districts participating in the program.  Today on our menu we are serving tostada boats with local produce grown on our Altimira Middle School campus, lettuces and spring onions.  We are making guacamole in house with California avocados and using hydro tomatoes.

tostada boats

There are a lot of other interesting and exciting things I am working on at the moment.  One of which is the Nutri Bullet Uni Living program that one of our elementary 5th graders won as part of a grant.  As a food service director I am always looking for strategic partnerships to help with nutrition education and this program is a great resource.  Our school site was one of five sites selected to participate.  The program not only supplies each student in the class a full Nutri Bullet set for their home but also sets up a blast bar in the classroom where students get to start their day with a nutritious blast!  The program also provides $10,000 of funds to purchase the products for the three month program.  Each month the students get to custom make their own blast following the recommended menu.  more information can be found at:

https://www.nutriliving.com/unijournal

 

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I am a member of the Child Nutrition Advisory Council for the California State Board of Education. At our recent  meeting, one topic in particular which we discussed is an interest of mine — the continued advancement of Nutrition Education both in schools and in training of food service staff to promote healthy nutrition in the cafeterias.  Below is the link for more information and to see previous topics and minutes from those meetings.  More to come on that.

http://www.cde.ca.gov/be/cc/cn/

One program in particular I am excited about this summer is the Seamless Summer Feeding Option (SSFO) which we will be participating in for our first year.  Districts that have are in a needy area may qualify for the program which assists the USDA continue their School Nutrition Lunch Program (SNLP) during the summer months while school is out.  This program allows districts to continue to serve healthy school meals to anyone under 18 years of age regardless of income qualification.  We have designated out elementary site which will be participating in summer school as our sponsor site so not only does every students in the summer school program get to eat a free school meal we also allow the community to come for our second serve. Our program will run from June 10th through July 10th!  Last year alone California vended $990 million dollars through the SSFO program! More to come on that as well.

meal cost

 

 

 

As if that is not enough, I am in the process of wrapping up my districts participation in the USDA Meal Cost Survey.  Every 3 years the USDA in partnership with Mathmatica Policy Research and Adt Associates selects districts throughout the country and conducts a school food cost study.  The goal will assist in understanding the true cost of the new school meal pattern including plate waist.  My hope is that this important study will show the increased cost of these new regulations and can adjust our reimbursement rates in the future.  The cost study will be available for release in 2017.  I had an analyst here the past three days looking at one elementary school one middle school and our high school.  The analyst took back a large packet of information they requested that looks a food and district staffing cost and food cost for the year and the month prior to our target week.   Second part of the study looks at our menu analysis of sale items during our target week.  So each site is required to log in everything that was prepped and sold during each day of the week. Then the study will up match up our sold items  from the invoices  provided in their hopes to capture the true cost of the program.

And lastly, I will be in San Antonio Texas May 5-7th for the Culinary Institute of America’s, Healthy Flavors Healthy Kids National Conference.  This is the second year of this conference which is now dedicated towards healthy school food.  I have participated in the California School Nutrition Association CSNA conference and I am excited to see what our leading culinary institute can do at one of its campuses.  There is no doubt that they will inspire and show hands on real world applications that participates can take back to their districts and put into action!   As a CIA graduate from Hyde Park I was lucky enough to receive a free invitation to the event and also participate in a panel discussion called “Scratch, Processed or Somewhere In Between”.  I was asked to provide 5 tips in 5 minutes, so here are mine:

  • Know your demographics (customers/ethnicity/historical importance/local products)
  • Make food a priority (balance commodity products with fresh local products/foods grown on campus, in community, counties and state)
  • Empower your employees to be a part of the decision-making process (fresh fruits and veg bars, we meet monthly on elementary menus, relinquish some control in the system and see what happens with monitoring)
  • Create strategic partnerships with shared common goals which will support your program and assist with marketing (school based curriculum /gardens, local farms/Dept of Education Grants/CAFF (Community Alliance with Family Farmers), food manufacturing, etc.)
  • Simplify (make things easier and efficient, simplify processes/menus/production/workloads.)  Your staff is your greatest asset

http://www.ciahealthykids.com/

More to come on this as well.

Cheers, Chef Cody

 

 

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Announcing Chef Cody Williams as CoBlogger

Cody Williams

Cody Williams

We are happy to announce that Chef Cody Williams, the dynamic Director of Food Service at Sonoma Valley Unified School District, is joining our blog, Who’s Cooking School Lunch, as a co-blogger.

Cody has introduced a number of innovations into his district’s school lunch program that we think you’ll be interested in knowing about from the inside out. He’s based the program  on what’s in season using direct purchasing from local farmers, participated in assisting with garden based learning, introduced an application for purchasing school lunch and seeing what’s on the menu, written and delivered course instruction in cooking to his staff and more. He’ll be telling you about those things and writing about other school food developments from time to time.

He doesn’t do this alone. He has backing from his school district, which is aware that Sonoma County is a destination food and wine county. They want the school district food program consistent with the premise that the county supports an authentic culture of interest in food at every level.

As we reported a year ago in our blog feature of May 21, 2014, Cody has increased purchases of fruits and vegetables from $50-60,000 2012-13 to $200,000 in 2013-14.  He has food partners in his program, such as Chef John McReynolds of Stone Edge Farm and Kathleen Thompson Hill, Food and Wine Editor at the Sonoma Index Tribune and author. They are active in the district’s garden in every school program as well, a providing fruit trees and whatever is needed to support the program.

Cody serves on the California Department of Education Nutrition Advisory Council. His background is a classically trained chef through the Culinary Institute of America and he worked in fine dining throughout Sonoma and Napa prior to beginning his work with school food in Sonoma Valley Unified.

We couldn’t be more pleased that he will be sharing his insight with you.

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Lodi’s Family Dinner from around the World

IMG_5833What’s for dinner? Nancy Rostimily, Lodi Unified School District’s Food Service Director, decided it would be an international taste of salads, along with hot chicken noodle soup and bread as well as fresh Mandarin oranges, locally sourced and so sweet, for parents and students at one elementary school.
IMG_5787On February 19, 2015, parents and students at Serna Elementary School in Lodi, a dual immersion language school English/Spanish, were treated to a “Family Centered Nutrition Education Night.” Nancy’s hope is that the concept will now travel to other schools in her district of 30,000 students K-12.

IMG_5786The event drew about 200 people and included five salad stations, one from each flavor profile around the world. Each station had a map of the area,  recipes to go of the salad samples being served, samples of typical  ingredients used in the cuisine such as sauces, spices, grains, vegetables and oils, and a student from the school’s culinary club to answer any questions — and encourage sample taking. At left was the Middle Eastern Salad — a couscous salad with raisins and parsley.

IMG_5777We, Evans & Brennan, were under contract with Lodi to conceptualize and produce the event under Nancy’s direction, along with school food service and nutrition education staff. We developed five salads to fit with five of the world’s cuisines. Each salad had toppings that could be self served. At left is the Mediterranean/European Salad – which had toppings available of Feta Cheese Crumbles, Red Sweet Pepper and Cucumbers. The kids loved this.

IMG_5783Latin American – Here Nancy’s staff prepared a Salad Base of Garbanzo Beans with extra virgin olive oil and lemon vinaigrette, with sliced radish and chopped green onions. The topping was Cotija cheese crumbles, which was especially popular.

 

IMG_5773Students and parents really enjoyed helping themselves, and often we saw students trying the tasting, then bringing their parents to try it, or taking one to them, or  the other way around, with parents liking it, taking a recipe card so they could make it at home. At left is a close up of the salad.

IMG_5785The African salad was a coleslaw tossed with a vinegar based dressing. Frequently coleslaw is served with a mayonnaise based dressing, so this was different for the students, and they enjoyed it. The presentation table also showed foods that originated in Africa such as vanilla beans and yams.

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The Asian salad had a base of Asian cabbage with cilantro and Mandarin oranges added and a ginger, soy sauce and sesame oil vinaigrette. The add on featured was toasted sesame seeds and some toasted noodles for crunch. The noodles were a big hit, and the salad was popular as well. It’s a very fresh tasting salad with the citrus. Fresh ginger root was displayed, along with various types of dry noodles such as buckwheat or “soba” noodles, and Thai coconut milk (pictured below).

IMG_5767Nancy’s staff served the dinner as a reimbursable dinner to the students. The school is 100% served by free National School Lunch meals. We had sample packets of Asian sauces courtesy of Kikoman for parents to take home, as well as sample packets of CA Extra Virgin Olive Oil provided courtesy of California Olive Ranch. First Five CA had shipped their new cook booklet with tips on cooking with kids, authored by Evans & Brennan, “Fast, Fresh and Fun – Food From First 5″, which is free and in both Spanish and English. Lodi’s Nutrition Educator was there with information to give out as well as the local Women, Infants and Children (WIC) program — with a great informational display on how much sugar is in what kind of drink. The kids loved that.

IMG_5774Nancy Rostimily, pictured left, is assembling the Asian salad. All the salads were prepared in a cooking kitchen and transported to the site, where they were assembled prior to dinner and plated out into sample cups. Student helpers assisted with this, as did Nancy’s staff.

The program is ready to travel to other Lodi schools now under Nancy’s direction.

 

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Something Special is Cooking in Yolo County’s Head Start Kitchen

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Lorena Madrigal de Lopez, left, Lead Cook for the program and Leticia Valencia, right, Cafeteria Assistant

Yolo’s County’s Head Start program, under the leadership of Stephanie Gray, Nutrition Services Coordinator, has some new flavors coming to their meal program. Black-eye Pea Salad, Baked Sweet Potato with Cheese and Broccoli Topping and Corn and Cheese Grits. Lorena Madrigal de Lopez, Lead Cook for the program and Leticia Valencia, Cafeteria Assistant, pictured above with Chicken Pot Pie,  participated in a Yolo Country Farm to School Professional Development class held at the Esparto Unified School District’s Central Kitchen in January that focused on using California specialty crops in the African flavor profile. Afterwards, Lorena and Leticia were inspired to bring some of the dishes to the youngsters in the Head Start program.

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Black-eye Pea Salad See Recipe Below

The cooking class was presented by us, Evans & Brennan, as part of a 3-year USDA Specialty Crops grant through the Yolo County Agricultural Commissioner’s office which has funded professional development classes 3 times per school year in each of Yolo County’s five school districts. “We are now in our third year,” says Brennan, “and for the final classes we’ve been featuring the 5 major culinary flavor profiles.” These include Asian, Mediterranean/European, Middle Eastern/Indian, Latin American as well as the African. As part of each class, Evans & Brennan bring an adult snack tray with foods from the region being presented for the cooking staff to sample. “Think of it as experiential education,” says Evans.

For the African Flavor classes, Evans made bowls of Black-Eyed Pea Salad for the adult snacks, as well as her favorite corn bread, served warm with local honey. Other snacks included plantain chips and banana chips, peanuts and cashews, all products of Africa.
Stacie Vasquez, Food Service Director at Esparto Unified School district chose several recipes to cook from a suggested list provided by Evans & Brennan – Corn Grits, the sweet potato dish, and Chicken Pot Pie with Biscuits. Evans & Brennan also provided the recipe for the Black Eyed Pea Salad. At the end of the session everyone joined in tasting the various dishes prepared, and discussed how they might make their way onto school lunch and supper programs.

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Baked Sweet Potato with Cheese and Broccoli Topping

A few days after the class, we heard from Stephanie that Lorena and Leticia really liked the dishes and thought the salad, sweet potato, and grits dishes would be good addition to the program’s repertoire of meals, of which they serve 220 daily.
Head Start is a federal program, administered by the U.S. Department of Health and Human Services. Head Start promotes the school readiness of children from low income families ages birth to 5 years by enhancing their cognitive, social and emotional development.

 Black-Eyed Pea Salad
25 servings; serving size ½ cup

This salad is best if made from dried black-eyed peas that have been cooked until just barely tender. Overcooked or canned peas tend to be quite soft and don’t hold up well in salads.
½ to ¾ cup fresh lime juice (from about 6 -8 limes)
2 ½ cups chopped flat-leaf parsley
¾ – 1 cup extra-virgin olive oil
12 ½ cups cooked black –eyed peas (about 6 cups dried), well-drained
20 green onions, chopped
2 large red bell peppers, stemmed, seeded, and finely chopped
2 ½ cups cherry tomatoes, chopped (do not include juice)
2 large English cucumbers, peeled and minced
4 – 5 Serrano chiles, stemmed, seeded, and minced
3- 4 teaspoons kosher or sea salt
2-3 teaspoons freshly ground black pepper

In a large bowl, whisk together the lime juice and the parsley. Continue whisking while drizzling in the olive oil. Add the drained black-eyed peas, green onions, bell peppers, tomato, cucumber, and Serrano chile to the bowl. Sprinkle with the salt and pepper, and gently turn the salad, being careful not to crush the black-eyed peas. Cover and refrigerate for at least one hour and up to overnight for the flavors to blend. Taste and adjust for salt and pepper, if needed, before serving.

Adapted from Saveur Magazine

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Five Flavor Culinary Course Inspires School Food Service

Blog.Lodi.LA.IMG_4745The food heritage of many immigrant and first generation students is rich and fascinating, largely healthy, and vastly untapped in school lunch — so we, Evans & Brennan, designed a half-day course for School District Food Service to introduce five international flavor profiles with the hope that these simple and diverse flavors and foods make it to the lunch plate as a sampling of what the world has to offer.

Blog.Lodi.Asian.IMG_4742The goal? Increase staff confidence, interest and first hand knowledge of a larger food picture enhancing their ability to educate students about the diversity of food and flavors from around the world.

Blog.Lodi.faces.IMG_4769In July, 2014, Evans and Brennan, LLC, provided a half-day, virtual culinary trip around the world for about 150 employees of Lodi Unified School Food Service, introducing them through tasting, a marketplace experience, and hands-on cooking to Asian, Middle Eastern/Indian, African, Mediterranean/European, and Latin American flavor profiles.

Blog.Lodi.Five Flavor.CodyIMG_4784Chef Cody Williams, pictured in the middle at left — who is also Director, School Food Services, Sonoma Valley Unified School District — prepared tasting snacks in each flavor profile, so that every person could taste 4 flavors in each of the 5 cuisines.

 

Blog.Lodi.FiveFlavor.Med.IMG_4794Cody hand made the following: for Asian – Pork Siew Mai, for Latin American – ceviche, and for Middle Eastern – Stuffed Grape Leaves and Hummus (pictured left are staff tasting and filling out their “passport” at the Middle Eastern station), for African – Carrot Salad with Orange Flower Water and Pickled Okra.

Blog.Lodi.Nancy.IMG_4791Mid morning, after a presentation of foods from around the world, Nancy Rostimily, Director School Food Service Lodi, (pictured left in the middle) divided the staff into teams. Nancy has a history of providing enriching, hands-on professional development for her staff, and tailored the program to meet her district’s specific needs and her own philosophy of adult learning.

Blog.Lodi.FiveFlavor.saladmaking.IMG_4790Each team rotated through each of five flavor profiles for tasting, marketplace and salad making. Pictured left is one such team making Cactus Salad with Radishes (Ensalada de Nopales) for the Latin American flavor profile. While many in attendance make the salad at home, for others it was a first time tasting of cactus pads — a highly nutritious and low glycemic index vegetable.

Blog.Lodi.Med Salad.IMG_4776Another salad was one typically found in the summer in hot, dry Mediterranean climates, with tomatoes and mozzarella cheese – Caprese Salad. Pictured left is a salad-making team consulting on the recipe. California Olive Ranch and Corti Olive Oil both provided CA extra virgin olive oil for the Mediterranean and Latin American dishes.  The salads were later eaten as part of a lunch served to attendees, representing each flavor profile, along with a main dish, fruit and desert.

blog.lodi.Indian spice.Having experiential learning which involves all the senses is key to excitement  — touching, tasting, smelling, hearing and seeing.  The marketplace for each flavor profile allowed for all that. An Indian spice tray (pictured left) shows how a typical curry mixture might be made differently in each home by the hand of the Indian cook.

Blog.Lodi.Present.IMG_4799At the end of the day, having filled out a “passport” for the trip around the world — answering questions about what they saw, tasted, enjoyed and learned, staff received a take home gift with spices, herbs and grains to make in their home kitchens some of the recipes provided. Cooking at home what is cooked for school lunch helps to narrow the gap between home and school — part of what this course and the four books we’ve written on school food hopes to inspire.

 

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What’s New? A World of Good Tastes! A Classroom Cooking Manual

Blog.CDEbook.IMG_5449The California Department of Education has made our book,  A World of Good Tastes! A Classroom Cooking Manual, by Georgeanne Brennan and Ann M. Evans. This cooking manual, is available free through a link on the CDE e-tool kit for FRESHMeals at School.

The Manual is designed to assist classroom teachers and after-school staff in teaching students to cook from scratch by using raw, seasonal produce. The recipes we developed for the book incorporate five broad flavor profiles that represent California’s ethnic diversity. Each recipe has an extensive introduction with historical, culinary, or botanical information about the particular dish or culture making it easy for educators to discuss the food with their students.

The recipes are organized by seasons. Each season has Salads, Main Dishes, Soups, Dessert and Beverages — all child friendly, flavorful and healthy. For example, for dessert in fall, we created a Sweet Potato Pie.

The recipes are family style, so you can cook them in the classroom or an after school program, and then send them home with the kids. They will love showing their parents something new. The recipes are easy to scale up to 50 and 100 and put into NutriKids Format so that the school district kitchens and cafeterias can be a part of the comprehensive learning experience as well.

The manual is designed for educators to use with students in grades four through six in either a hands-on or demonstration format. We have instructions on how to conduct the class and basic equipment needed, and most importantly, there are head notes full of background information for the teacher/instructor to use in teaching the kids more about the ingredients and culture the recipe originates from.

Why five broad international flavor profiles? Throughout California’s history, immigrants from around the world have come to California, as well as other parts of the United States, to search for gold, to work in railroad construction, in the mines, in the timber and fishing industries, shipyard construction, and in the vast agricultural fields and orchards. People have also left their native countries to California and the United States driven by war, famine and persecution, and to pursue opportunities or join their immigrant families. They have brought with them the flavors of their homelands and often adapted these foods to their new life in California and the United States.

Cooking, and then eating together, enriches the experience of food preparation. As students and adults eat together the foods they have prepared, they have an opportunity to discuss the flavors and the cultures that are represented by the foods. Students can talk about their family food stories and favorite food traditions. In this way, students and their families become an important resource for cultural education in the classroom and in after-school programs.

We hope you enjoy this new resource.

 

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Who doesn’t want to date a farmer…

Yolo.Dru Rivers.IMG_5424Who says speed dating doesn’t work? Dru Rivers (pictured left ) representing Full Belly Farms in Capay Valley, Yolo County, along with 25 or more farmers met with the same number of school food service in Yolo County’s Norwood Hall on Wednesday November 12. The districts represented over 200,000 students in northern California. They “speed dated” for an hour and a half, then followed that with a reception over which more informal relationships were forged over wine, Fuyu persimmons, dates, walnuts, and baklava.

Yolo.Nancy Rostomily.IMG_5430Dru told us she thought her farm could deliver to school districts such as Lodi Unified, which was represented by Food Service Director Nancy Rostomily (pictured left, sitting, talking with Josh Zeldner of Z Specialty Food.) Like many directors there, Nancy purchases local produce where possible, and was looking for more contacts and sources. Her student population is 35,000.

Yolo.Kristy.IMG_5419The group of 60 or so heard from John Young, Yolo County Agriculture Commissioner, and Kristy Levings (pictured left) who described how the speed dating would work. Farmers on one side, school food service and distributors on the other. Every five minutes, she rang a cowbell, literally, and school food service moved down to the next farmer. In this way, everyone got to meet just about everyone. Kristy had copies of a profile of each farmer and school food service so they could exchange information — if the match seemed relevant.

Yolo.Robla School District.IMG_5425One Chief Business Official attended. Mike Henkel (pictured left in the white shirt standing up) of Robla School District in Sacramento County said he’s interested in supporting his school food service director in purchasing more local, fresh fruits and vegetables. His district has about 2,000 students and he’d like them all to be eating a delicious, house made meal, where possible. He said he and his team, he brought his food service director and a cafeteria manager, learned a lot and made some great new contacts. It’s so helpful to a CBO with a vision of fresh, delicious school meals.

We wish he, and all the other attendees well. Their success could set a new standard practice for school dining — meeting the farmer who is growing your food and making a match at an annual gathering hosted by the local agricultural commissioner. This may have been a first in California — we hope it’s not the last. For more information on the event, contact Kristy Levings, Director, Farm to School, Yolo County, or visit the website, Harvest Hub Yolo.

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Pacific Star Gardens, Yolo County

Pacific Star Gardens

Meet Robert Ramming, the owner of Pacific Star Gardens, a small farm in Yolo County, at the upcoming  Farms & Schools Marketplace Exchange. November 12th, Wednesday, 2pm-4pm, reception follows. Norton Hall, 70 Cottonwood St. Woodland 95695. He’s been selling fresh produce to the Woodland Joint Unified School District for nearly two years.

When Spencer Springer became Food Service Director at the Woodland Joint Unified School District less than two years ago, he met with Robert and they started talking about how they might work together.

“It’s our second season now, selling to the Woodland School Food Service, and we’re still working on what works, what the kids will eat and what they won’t,” says Robert. And what so far, do the kids like that comes fresh, straight off the farm?
When schools starts in late August, tomatoes and melons are in the full flush of their season, lasting until late September, and the kids loved those. Robert, with the aid of shade cloth, is able to grow large quantities of lettuce, even in the hot Sacramento Valley sun, and the kids liked the lettuce as well.
A surprising kid favorite turned out to be Tokyo white turnip which was a new introduction on the salad bar last year, and Robert says the students really liked it. The Tokyo white is a small, tender turnip about the size of a round radish and quite mild compared to the larger, more familiar, purple-topped storage types of turnips.
When it comes from Pacific Star Gardens, Spencer knows he is serving food fresh off the farm food to the students. Robert harvests and delivers his produce the same day. The fresh vegetables appear primarily on the salad bar thus far, but both Spencer and Robert hope to see more and more scratch cooking in the school lunch kitchens, which will mean the students will get an increasing quantityi of fresh vegetables and also begin to explore the different kinds and varieties of vegetables. Who knows what next after Tokyo turnip? Candy-striped beet, maybe?

 

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Capay Organic Wants to Join You for Lunch

Thaddeus Barsotti close upCapay Organic’s Thaddeus Barsotti and other farmers will meet school food service directors representing over 200,000 school students at the November 12 Farms &  Schools Marketplace Exchange in Yolo County’s Woodland, CA. Reserve your place today at this free workshop. 

Capay Organic, a sponsor of our blog Who’s Cooking School Lunch, is a second generation organic family farm in Yolo County’s Capay Valley. Started in 1976 by the late farming pioneer Kathleen Barsotti and her husband Martin Barnes, their sons, Thaddeus, Noah and Freeman now run the farm. The grow nearly 60 types of fruits and vegetables and over 130 varieties. They sell to school districts, restaurants, retail stores including their own in San Francisco’s Ferry Plaza. They also sell through farmers markets and run the largest Community Supported Agriculture (CSA) program in the country.

Thaddeus Barsotti kale fields“We know better nutrition helps kids perform better in school,” Thad (standing in a kale field at left) told us. “Providing fresh fruits and vegetables from our farm to local schools from Yolo County to the SF Bay Area has been a rewarding enterprise. We know we are making a difference in the quality of school lunches and hopefully, building good dietary habits for the future.”

Some of the other farms which will be represented are Riverdog, Full Belly, Good Humus, Vierra Farms, Loving Nature Farms, Orland Farmsteach Creamery, Pacific Star Gardens, Tenderheart Farms, Bull frog Bees Honey, and Hanks Hens & All Good Things.

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And More School Food Service Leaders Coming to Speed Date

CaguinNatomas-1Vince Caguin,  Coordinator of Nutrition Service & Warehouse, Natomas Unified School District, posing here next to his very spiffy ‘food service truck’ will be coming to the Farms & Schools Marketplace Exchange with several of his staff on November 12th. They, along with they other school food service attendees will  get a chance to meet one on one with local and regional farmers and talk about matching up their needs with those of the farmers who have product to sell to schools.

Blog.SacCity.Brenda1Who else is coming? Brenda Padilla for one. Brenda is the powerhouse behind the school lunch program in the Sacramento Unified School District. It’s not surprising that Brenda, pictured at left in her office, was one of the 8 Californians to receive the 2012 “Health Happens Hero Award” from The California Endowment for her work in bringing healthier meals to students. And,  now, with Sacramento claiming to be the Farm-to-Fork Capital of America, Brenda’s job (and school lunches) just keeps getting tastier.

Join Vince and Brenda as they meet with farmers and other innovative food service directors on November 12, 2014.

All the information is below.

Farms & Schools Marketplace Exchange
November 12th, Wednesday
2pm-4pm, reception follows
Norton Hall, 70 Cottonwood St. Woodland 95695

Buy from Farms, Sell to Schools
Want to buy high quality farm fresh product directly from farms? Can’t figure out how to connect with schools? Then this event is for you! It is designed to be a one-on-one exchange using a ‘speed dating’ model. Participants will have a chance to meet one another and exchange profiles with detailed information about their respective enterprise.
To attend this event, Pre-Registration is required. Please fill out BOTH the Registration Form AND the appropriate Questionnaire. The questionnaire is what Yolo County Department of Agriculture will use to creat your profile. Copies of your profile will be waiting for you here when you arrive.

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