ALL ABOUT SCHOOL LUNCH What schools are serving Key questions to ask How to make a difference •
Have an Amazing Event!
How to participate in National Take Your Parents to Lunch Day
FOOD TO FEED A CROWD
Recipes from school cafeterias across the country
HELPING KIDS MAKE HEALTHY CHOICES
SCHOOL LUNCH HEROES
•
For better school lunches,
Start here!
Learn what makes a healthy lunch Visit kiwimagonline.com/lunchday to see what goes into a well-balanced school lunch.
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Inspire others Send a letter to school officials to inspire them to host a National Take Your Parents to Lunch Day event. Find a template in the Toolkit.
Get ready for National Take Your Parents to Lunch Day on October 11, 2017.
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Plan a special menu
Work with your school’s food preparers to create a special meal for the day. You’ll find lots of ideas in this guide.
MESSAGE
FROM OUR FOUNDER
W
elcome to the 2017 guide to KIWI’s National Take Your Parents to Lunch Day! In it you’ll find everything you need to know about our annual event, taking place this year on October 11. From the time I founded KIWI magazine in 2006, a crucial part of our mission has been to do all we can to make sure America’s children are eating healthy food, and that includes the meals they eat when they’re in school. This was extremely important to the magazine and to me personally—and yet one day when my daughter, Maylee, was in elementary school, I realized I had no idea what her school was serving for lunch because I always packed hers. I knew what was on the menu and nothing more. Around this same time I received an invitation from my daughter’s school to join the students for lunch in the cafeteria. The universe was working! So I went in and had lunch with her. I sat with her and her friends, and I saw what they ate and heard the food service professionals talk about what they serve. The kids and the staff were amazing, and this remains one of my favorite memories from her elementary school years. After that, I decided that all parents should have a chance to have lunch with their children in school—and in 2011, National Take Your Parents to Lunch Day was born. This is a day when schools throughout the United States showcase the healthy lunches they’re serving students—and parents learn about the school’s programs related to nutrition, wellness, and sustainability. It’s an opportunity for parents to become part of the process—to celebrate what’s great about school lunches and have an influence if improvements are needed. And it’s one of KIWI magazine’s favorite days of the year. What started as an idea in my daughter’s school cafeteria is now a national event on thousands of school calendars across the country. We’re thrilled that we have encouraged so many schools to participate and even more thrilled when we hear back about the amazing lunches, gardens, and environmental initiatives that are now part of the education experience at so many schools in America. And we’re grateful to our supporters— Whole Kids Foundation, the School Nutrition Association and Moms Meet—for their enthusiastic involvement. At KIWI, our No. 1 goal is to raise healthier children—and National Take Your Parents to Lunch Day is an important part of that. I hope you’ll participate in an event on October 11 or help your school get one started. In this guide, in our toolkit, and on our website, we give you all the information and resources you need. Together, we can make a difference for our children.
Maxine Wolf CEO and Publisher
FOUNDER, CEO, AND PUBLISHER
MAXINE WOLF
SENIOR EDITOR
MAUREEN BROWN ART DIRECTOR
JAYSHREE KANWAR CONTRIBUTING EDITOR
Victoria Zeitz
ADVERTISING SALES VICE PRESIDENT, BUSINESS DEVELOPMENT
WESTERN ACCOUNT MANAGERS
856-753-3800 x104
310-293-9529
DIRECTOR OF SALES, DIGITAL MEDIA
Erin McCoy emccoy@maymediagroup.com
COMMUNITY & SOCIAL MEDIA MANAGER
Katie Atchison
Victoria Gustafson vgustafson@maymediagroup.com
Maxine Leventhal mleventhal@maymediagroup.com
Mitch Plotnick mplotnick@maymediagroup.com
PROJECT MANAGER
Ryan Finley
WEB DEVELOPER
Shane Pisko
310-400-2639
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SENIOR ACCOUNT DIRECTOR
MARKETING MANAGER
MAY MEDIA GROUP
Lorrie Allen lallen@maymediagroup.com
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DIRECTOR OF CONSUMER INSIGHTS
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Sylvia Baker
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DIRECTOR, WESTERN SALES
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Danielle Jensen
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INSPIRATION Maylee Wolf, Ella, Connor, and Olivia Douglass, Rabab, and Rubaani Kaur, and all the wonderful kids in our lives!
EDITORIAL ADVISORY BOARD WELLNESS
Theresa Cerulli, M.D. Psychiatrist, Beth Israel Deaconess Medical Center and Lawrence Memorial Hospital; co-founder, ADD Health and Wellness Centers
Laura Coblentz Vice president of marketing and innovation, Pharmaca Integrative
Claire M. Li, D.C., C.C.N.
Chiropractor in Glen Cove, NY
Drew Ramsey, M.D. Assistant clinical professor of psychiatry, Columbia University College of Physicians and Surgeons; author of Fifty Shades of Kale
Lawrence D. Rosen, M.D.
BEHAVIOR AND DEVELOPMENT
Founder of The Whole Child Center and clinical assistant professor of pediatrics, New Jersey Medical School
Susan Bartell, Psy.D.
Psychologist specializing in family-life balance and author of The Top 50 Questions Kids Ask
Keegan Sheridan, N.D.
CHILDREN’S MEDIA
Traci Paige Johnson
Naturopathic doctor and natural food and health expert
Co-founder of Yummico; co-creator of Blue’s Clues and Super WHY!
Sherry Torkos
DENTISTRY
Author of Saving Women’s Hearts, The Glycemic Index Made Simple, and The Canadian Encyclopedia of Natural Medicine
Fred Pockrass, D.D.S. Co-founder, Eco-Dentistry Association SOCIAL RESPONSIBILITY
NUTRITION
Liz Abzug, J.D.
Kate Geagan, RD Author of Go Green Get Lean: Trim Your Waistline with the Ultimate Low-Carbon Footprint Diet
Adjunct professor, Barnard College; political consultant and founder, Bella Abzug Leadership Institute
Jess Kolko, RD, LD Culinary educator, Whole Foods Market; cofounder, Nutrition Hotline
SUBSCRIPTIONS To subscribe, contact KIWI magazine at 856-753-3800 or visit us at kiwimagonline.com. KIWI magazine is published quaterly by May Media Group, LLC,. Contents, including standing headings and department titles, copyright ©2017 by May Media Group, LLC. All Rights Reserved. KIWI is not responsible for unsolicited manuscripts, photography, or art. Queries accepted in writing only. No part of KIWI may be copied or reproduced in any way without the written consent of May Media Group, LLC. For reprint requests, please call 856-753-3800 or fax your request to 856-574-4996. Products advertised are not necessarily endorsed by this publication. POSTMASTER: Send change of address to Circulation Manager, KIWI Magazine, 104 Centre Blvd., Suite A, Marlton, NJ 08053. Printed in the U.S.A.
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SCHOOL LUNCH 101
Schools participating in the National School Lunch Program, which reimburses schools for lunches provided to kids in need, are required by law to serve meals that meet these nutrition requirements: FRUITS AND VEGETABLES Schools are required to offer at
least two ½-cup servings of fruit and ¾ cup of veggies per meal, and there are weekly requirements for green, red or orange, and starchy vegetable choices. Children must take at least one fruit or vegetable with their meal. WHOLE GRAINS All grains offered must be whole-grain-rich. FAT School lunches must be trans-fat-free, and no more
than 10 percent of calories can come from saturated fat. DAIRY Milk must be fat-free or 1 percent (flavored milk
must be fat-free). CALORIES Meals must meet age-appropriate calorie limits
and portion sizes (elementary school lunches must be 550 to 650 calories, and middle school lunches must be 600 to 700 calories).
What about snacks?
All foods and beverages sold outside school meal programs—including vending machines, snack bars, and a la carte lines—must also meet nutrition standards. These items must be whole-grain-rich; have a fruit, vegetable, dairy product, or protein food listed as the first ingredient; be a combination food that contains at least ¼ cup of fruit and/or vegetables; or contain 10 percent of the daily value of calcium, potassium, vitamin D, or dietary fiber. (These standards do not apply to food brought from home, sold through bake sales and fundraisers, or sold during non-school hours, on weekends, or at off-campus events such as sporting events and school plays.)
SODIUM Schools must gradually reduce sodium levels in
school meals until elementary school lunches contain fewer than 640 mg sodium and middle school lunches contain fewer than 710 mg. (Targets are set for July 2017 and 2022.)
The National School Lunch Program served 30.4 million children in 2014!
WHAT’S FOR LUNCH? Today’s school lunches must be well-balanced meals that meet strict federal nutrition standards. Less than 10 percent of calories can come from saturated fats, trans fats are not allowed, and the meal must contain less than 1,230 milligrams of sodium (with lower targets on the horizon). Plus, schools must provide the right mix of whole grains, protein, fruits and vegetables, and low-fat or fatfree milk. Here’s an example of a healthy lunch you might see in a school cafeteria. Fruit
Drink
BIODEGRADABLE LUNCH TRAY COURTESY OF SHOPSWEETLULU.COM
Schools must offer at least two ½-cup servings of fruit daily. (The fruit in the salad pictured here counts, too!)
Every school meal comes with one cup of 1% or fat-free milk. (All flavored milk choices must be fat-free.)
Vegetables
Entree
Schools are required to offer vegetable options at every meal—and kids must take at least one ¾-cup serving. The Spring Salad Mix shown here is paired with a dressing made with brainboosting healthy fats. (Find the recipe here.)
Entrees must include whole grains and lean protein, plus be an age-appropriate portion size. This Santa Fe Wrap features grilled chicken and vegetables on a whole-grain wrap. (Find the recipe here.)
LUNCH DAY FAQs
Your questions about KIWI’s National Take Your Parents to Lunch Day—answered! For parents: WHAT IS NATIONAL TAKE YOUR PARENTS TO LUNCH DAY? It’s an event sponsored by KIWI magazine that takes place on October 11, 2017. Parents across the country will visit their children’s school and have lunch with them in the cafeteria. The goal is to learn more about what goes into putting together a healthy lunch and to open the lines of communication between parents and school officials so they can work together to provide kids with the healthiest meals possible. In addition to KIWI, the event is supported by Whole Kids Foundation, the School Nutrition Association and Moms Meet. Learn more about our partners here.
WHY IS NATIONAL TAKE YOUR PARENTS TO LUNCH DAY IMPORTANT? It’s an opportunity for parents to learn more about lunchtime—from what goes into getting a healthy meal on a child’s tray to what the day-to-day lunch experience is like. It’s also a great way to spend time with your kids and talk to them about the importance of healthy eating habits at lunch—and every meal.
HOW CAN I BRING THE EVENT TO MY CHILD’S SCHOOL? There are lots of different ways to introduce your school community to KIWI’s National Take Your Parents to Lunch Day! You can talk directly with school administrators—the principal or nutrition director, for example—to explain the event and why it’s important. To help, here is a sample letter to send to officials with information on the initiative. You can also discuss it with the PTA or get other parents together to form a committee to host the event. You’ll find additional resources for planning at kiwimagonline.com/lunchday.
WHAT IF MY SCHOOL CAN’T HOST NATIONAL TAKE YOUR PARENTS TO LUNCH DAY ON OCTOBER 11? No worries! If that date doesn’t work for your school, any day during National School Lunch Week (October 9 to October 13, 2017) would be great. But anytime during the school year works well, too!
WHAT SHOULD WE DO ON NATIONAL TAKE YOUR PARENTS TO LUNCH DAY—BESIDES EAT LUNCH? Along with enjoying lunch with your child, take the time to check out the cafeteria offerings—are they what you
expected? Do you have any questions or suggestions for the food service provider? Here are some examples of questions to ask. And talk with your kids about school lunch—what’s their favorite meal? Do they eat everything on their tray? Our toolkit has a list of great questions to ask them. You can also suggest that your school include other fun activities on Lunch Day, such as a visit from a local farmer, a talk from a guest speaker, or even a performance by students.
WHAT ARE SOME THINGS I CAN DO TO GET READY FOR NATIONAL TAKE YOUR PARENTS TO LUNCH DAY? A great first step is to take a look at all the information we have packed into our toolkit! We have information about: • how to launch Lunch Day in your child’s school • how to get kids excited about eating healthy foods • how to make Lunch Day great • and much more!
For schools: WHAT IS NATIONAL TAKE YOUR PARENTS TO LUNCH DAY? It’s an event sponsored by KIWI magazine that takes place on October 11, 2017. That’s when parents across the country will visit their children’s school and have lunch with them in the cafeteria. The goal is for parents to learn more about what goes into putting together a healthy lunch and for school officials and parents to open the lines of communication so they can work together to provide kids with the healthiest meals possible. In addition to KIWI, the event is supported by Whole Kids Foundation, the School Nutrition Association and Moms Meet. You can get more information about our partners here.
WHY IS NATIONAL TAKE YOUR PARENTS TO LUNCH DAY IMPORTANT? It offers schools an opportunity to showcase their meals and provide parents with more information about lunchtime—from what goes into getting a healthy meal on a child’s tray to what the day-to-day lunch experience is like to what new initiatives, plans, or updates are under way regarding school lunch.
WHAT IF MY SCHOOL CAN’T HOST LUNCH DAY ON OCTOBER 11? No worries! If that date doesn’t work for your school, any day during National School Lunch Week (October 9 to October 13, 2017) would be great. But anytime
during the school year works well, too!
HOW DO WE GET THE WORD OUT? Once you’ve decided to host National Take Your Parents to Lunch Day at your school, talk with other staff members for ideas on how to spread the word—you may want to work with your parent-teacher organization, contact the local media, or post the event on your school’s Facebook page. Here is a checklist that provides more information on getting started.
HOW CAN WE GET PARENTS INVOLVED? There are lots of way to get parents interested and involved in KIWI’s National Take Your Parents to Lunch Day! You can send information home explaining the event and why it’s important (here’s an example of an invitation), put out a call for parent volunteers, and send them a link to our toolkit, which is full of information about participating in Lunch Day.
WHAT SHOULD BE ON THE MENU DURING THE EVENT? It’s up to you! You can serve what would normally be on the menu that day, highlight a great meal the cafeteria
serves, or provide a variety of foods students have available to them each week.
WHAT SHOULD WE DO ON NATIONAL TAKE YOUR PARENTS TO LUNCH DAY—BESIDES SERVE LUNCH? The event is a chance to highlight all the great work your school is doing to provide healthy—and delicious—meals to students. Along with serving lunch, you can have a member of the food service staff give a presentation about the lunch program or invite a guest speaker, such as a local farmer or nutrition expert, to talk to parents and kids. You may also want to have entertainment, such as a student performance.
WHAT IF WE’RE NOT ABLE TO HAVE THE ENTIRE SCHOOL PARTICIPATE IN OUR LUNCH DAY EVENT? While it would be great to have everyone involved, you can tailor the event to fit the needs of your school. For example, you can have just the oldest or youngest grade in the school participate. And if a parent or guardian is unable to attend, you can open the event up to grandparents or other family members.
KIWI’s National Take Your Parents to Lunch Day will bring parents and kids together in the school cafeteria on October 11!
SCHOOL LUNCH HEROES
From using beehives to replace sugar with honey to creating an on-site food pantry, the work of these professionals has made a huge impact on students and schools across the country. Carolann Begley
Earliene Klapka
This nutrition manager knows how to make healthy food fun for students. She loves to announce new menu options with her hands-free microphone and offer menu taste tests to students. Always present in the cafeteria, Carolann Begley has formed a strong relationship with the children she serves by taking time to listen to their opinions and understand their taste preferences. She also spearheads a food club that allows students to discuss menu selections and offer feedback about their cafeteria experiences. To further promote school meals, Begley hosts parents for breakfast to demonstrate the link between healthy school breakfasts and academic achievement. Her efforts have helped increase school breakfast participation by 35 percent each year for the past two years.
Visit North Harford High School’s cafeteria and you’ll be able to try special themed entrees including Italian, Asian, Mexican, and grill-style dishes thanks to nutrition manager Earliene Klapka, who aims to provide meals that are creative as well as nutritious. You’ll also find an express line stocked with healthy grab-and-go items, which Klapka established in response to students’ requests. An admirable leader, Klapka ensures that the food service professionals on her staff have opportunities for career development through hands-on training. She’s also currently working with a planning committee to create a local composting system that uses food scraps from schools.
North Penn School District, Pennsylvania
Ann Cooper
Boulder Valley School District, Colorado Known as “the renegade lunch lady,” Chef Ann Cooper is also an author, educator, and public speaker. In 2009 she founded the Chef Ann Foundation, a nonprofit that helps schools get access to fresh, healthy food through grant programs and provides tools to implement changes in school food. Cooper currently serves as director of food services for Boulder Valley School District and is also a partner in Lunch Lessons LLC, a consultancy for school districts that are undergoing large-scale food changes. With more than 30 years of experience as a chef and 15 years in school food programs, Cooper has become a leading advocate for safe, sustainable food for children.
Shelly Copeland, RD, SNS
Harford County Public School District, Maryland
Robert Rusan
Maplewood Richmond Heights School District, Missouri Robert Rusan’s goal is to teach students where food comes from, how to prepare it, and how to put together wholesome meals—and he does it every day through a program he launched called “Teen Kitchen.” The district chef uses the schools’ gardens and his chicken coop to give students a hands-on learning experience, actively teaching them about gardening, harvesting, cooking, and cleaning. The middle school even has a beehive from which students collect honey, which Rusan uses as a sugar substitute in the foods he serves to students. Long after the school day is over, it’s not uncommon to find him planting, tending, and harvesting produce from the school garden.
Nancy Younglove
Spring Independent School District, Texas
North Rose-Welcott Central School District, New York
As the director of child nutrition services, Shelly Copeland has worked to bring healthy meals and food education to this Houston school district. She introduced a food education program that features hands-on activities that teach kids about portion sizes, healthy snacks, fitness, and gardening—all inside a school bus, symbolizing the connection between nutrition and education. Copeland also works closely with the culinary arts department, teaching aspiring chefs about school food service and developing healthy recipes. She gets everyone involved by participating in Student Health Advisory Council meetings, sharing school meal updates through social media, and inviting members of the community to sample the healthy foods being served in the district’s cafeterias.
In September 2012, food service director Nancy Younglove noticed a steady increase in the number of students that qualified for free or reduced-price meals. At the time, the North Rose-Welcott School District offered national breakfast and lunch programs as well as an after-school snack and weekend “backpack” meal program. But even with these initatives in place, she saw that children were still hungry. So Younglove, the food service director, created the Cougar Cupboard, a food pantry on the school campus. By designating it as a student activity club, she was able to increase participation and awareness. Younglove currently serves as executive director of the Cougar Cupboard, which is now used as a model for in-school pantry programs throughout the country.
HEALTHY FOOD RULES! How to encourage kids to make more nutritious choices—at school and at home!
Research shows that everything from where vegetables are placed in the lunch line to what they’re called can influence whether children take—and enjoy—them.
Getting kids excited about eating healthy foods at lunch is almost as important as providing them in the first place. But while they may be well intentioned, strict cafeteria rules and bans can backfire and don’t always help kids learn to make good choices. Cornell University researchers have a better idea: They’ve found that by using the principles of behavioral economics—taking into account the psychological, social, and emotional factors that play into a purchasing decision— schools can easily and cost-effectively encourage children to choose healthier options in the cafeteria. “Our research has found that there are many inexpensive ways that cafeterias can increase the appeal of healthy foods,” says Kathryn Hoy, RD, manager of the Cornell Center for Behavioral Economics in Child Nutrition Programs and its Smarter Lunchroom Movement. Since the center was founded in 2010, its scientists have conducted hundreds of studies on cafeterias and worked with schools nationwide to implement their findings. Here, we outline some smart (and doable) changes that can make a big difference in the cafeteria—and at home too. Rearrange the food. Time and again, the Cornell researchers have found that placement and convenience really matter. “Always try to improve the visibility of the foods you want kids to choose,” suggests Hoy. For example, placing nutritious foods like broccoli at the beginning
of the lunch line before trays are filled up can increase sales by 10 to 15 percent. Placing plain milk in front of chocolate in the fridge helps encourage kids to grab the unflavored options, and even something as simple as keeping ice cream in a freezer with a closed opaque top has been shown to significantly reduce sales of the treats. Consider your signage. Make attractive menus that feature a description of the day’s dishes, and hang them on a wall where kids line up to get their food. This way kids can start to get familiar with the healthy offerings and are less likely to buy something unhealthy on impulse. “By showing kids the options in advance, you can prime them to make better choices,” says Hoy. Have fun with names. When foods—especially vegetables—are given clever names, kids are more likely to eat them. Our tastes are very suggestible, so associating a food with something you like can influence how we perceive the flavor, explains Hoy. Younger kids tend to go for playful names like “X-Ray Vision Carrots” and “Super Strength Spinach,” while older kids are drawn to descriptive names like “Succulent Summer Corn” and “Crisp Celery and Carrots.” You can even consider asking students to come up with the names and make fun signs to go along with the foods. Add some color. Fruit is often overlooked because it’s hard to see and reach, hidden under a sneeze shield in a drab metal bin. But bright and contrasting colors make food look more appetizing and prompt diners to eat more, says Hoy. Her suggestion: Place whole fruits in an attractive, colorful bowl or basket to attract students’ attention—doing this more than doubled fruit sales in one study. (If you must use metal chafing pans, line the pan with brightly colored cloth napkins or placemats and place on contrasting-color tablecloths.) Offer options. One Cornell study found that students who were given a choice between carrots and celery were more likely to eat their vegetables than students forced to take only carrots. Also, talk to the cafeteria workers about how they’re interacting with the students. Instead of saying “You have to have a vegetable on your tray,” they could try “Would you like to have carrots or celery?” “When you use this kind of language,” says Hoy, “not only are students more likely to take the food, they also think they had a choice in the matter and therefore are more likely to eat and enjoy it.”
LUNCH DAY AN INSIDE LOOK AT
Every year KIWI’s National Take Your Parents to Lunch Day brings parents and children together in cafeterias across America. Here, scenes from successful school events! Grantham Village School Grantham, New Hampshire McFarlane Elementary Hillsborough, Florida
Sayler Park Elementary Cincinnati, Ohio
Mount Olive Elementary King, North Carolina
P.S. No. 4 West New York, New Jersey
Harry B. Flood Middle School Stratford, Connecticut
May Independent School District May, Texas
Irvington Elementary School Irvington, Kentucky
Meet our 2015 Lunch Day winners! Nearly 200 schools from around the country entered our contest for a chance to win a $1,000 grant from KIWI magazine and the Whole Kids Foundation. Introducing the three schools that received the grants: East Elementary Jackson R2 Schools Jackson, Missouri The Jackson R2 school district held its first Lunch Day to “change the norm from Jappy Meals and french fries to healthy meals and friendly smiles,” as its entry essay stated, and to showcase the great foods being served in its schools, including locally sourced produce and dairy and bread products.
Hopewell Elementary School | Hopewell, New Jersey Lunch Day allows Hopewell Elementary to reinforce its commitment to offering children nutritious meal options. Its new organic menu features local produce when possible, with many of the herbs and vegetables grown in the school’s own organic gardens. Rhe school also offers three after-school garden clubs.
Magnolia Montessori School Oxford, Mississippi Magnolia Montessori has its own backyard garden and maintains relationships with eight area farms to provide local food. The school also embraces hands-on education: Each week the elementary students help budget, plan, purchase, and prepare snacks for the entire campus.
STARTING A SCHOOL GARDEN
Your complete guide to getting your school growing!
By Marika Bergsund, founder and chair of the board of directors of Growing Great
The key to a successful school garden is in the planning. No matter the size and style of your garden, you’ll need to answer important questions about who will use it, where it will be located in order to sustain the plants you plan to grow, and how it will be maintained. The following is a checklist of the crucial steps to planning and maintaining a successful school garden.
1. Envision the garden Whether you’re imagining a few containers or a more permanent installation, you need a plan. A modest start with the possibility of future expansion is a good place to begin. And don’t forget to include the students in the planning! You want them to be a part of every phase of the project. Here are some important questions you will need to answer: • How many children/classrooms will participate? • Do you want an in-ground or container garden? • Who will be responsible for maintenance? • How will you fund the startup and long-term process? • Who is on your garden team? • What is the role of parent and community volunteers?
2. Get permission Once your group has agreed on a vision, you’ll need to get the entire school community on board. Permission, support, and help from these groups will be vital to the success of your garden: District partners: superintendent, maintenance, and operations School partners: principal, teachers, PTA, janitorial staff Community members: Approach potential supporters/ donors from the community and let them know how backing the garden can help them. Among the rewards you can offer: signs in the garden, grand-opening honors, thank-you letters and posters, media coverage. City partners: city council members, city manager, parks and recreation and public works departments Local businesses: nurseries, lumber yards, hardware stores, banks, health organizations, and supermarkets
3. Choose a site With support secured, you can now get specific about the garden design. Every garden has certain minimum requirements that must be present in order for it to grow: Water. Close, easy access to a water source is essential. The water must be from a potable source (reclaimed water is not safe for consumption or handling by students). The water source must also be nearby because it will be used almost daily. You do not want students to be dragging hoses across the schoolyard every day. Sunlight. A minimum of six hours of direct sunlight per day is necessary to grow most vegetables and flowers.
Check potential sites throughout the day and anticipate seasonal changes in the sun’s location. Watch out for shading from nearby trees, buildings, hills, and so on. Access. The site should be close to classrooms and easily accessible. If the garden is too far away, it will be difficult to get and keep teachers involved in the garden. Healthy soil. If you plan an in-ground garden, find out what was previously located on the area you’re considering, and beware of potential toxins from prior dumping, asphalt, and herbicides. Also look for signs of life in the soil. Weeds and bugs are good! To confirm that the soil is safe, conduct a soil test (home versions are available at many nurseries or online). You will also need adequate drainage—you don’t want flooding or standing water to suffocate your plants. Likewise, if you’re planning a container garden, you’ll need to purchase or prepare a well-amended potting soil. Have your local nursery or landscape professional advise you on a good soil mix for your area, and avoid all soil and amendments that contain potentially toxic byproducts, such as sewage sludge. Safe materials. If you build planter boxes, be sure you use sturdy products that will hold up (recycled plastic lumber or redwood or cedar) and beware of products that leach toxins (no pressure-treated wood or old railroad ties). For containers, there are many great options to consider—be creative and try to reuse or recycle! Old wine barrels or nursery tree boxes can be great and inexpensive. But beware of leaching containers (containers lined with tar or treated woods are toxic to plants and people). Sufficient space. Does the site fit your garden plan? Do you have plenty of room for students to work, walk between plantings, and sit for group discussions? Do you have space for composting and tool storage? Security. Be sure the site is located in an area that will discourage vandalism and minimize damage from playground havoc, dogs, and foot traffic. Consider a fence to create a sense of place. Permanence. Will the site remain available for the foreseeable future? Or is your garden design easy to relocate if a permanent site is not available?
4. Create your garden Now the fun begins: It’s time to get dirty! If you are installing a container garden, purchase the containers and the soil, put the containers where you want them, and fill them with soil. (A container full of soil is hard to move!) For an in-ground garden, you will need to do quite a bit more work—but your effort will pay off. The Law of the Farm is at work here—thoughtful preparation and hard work in getting the site ready will save you many headaches in the future as the garden starts growing. Here’s what to do:
Clear the land. Start with a clean, flat site. Weed the site, water it well, wait three weeks for the remaining weed seeds to sprout, and weed again—now you know the land is clean. Lay out the garden. Pinpoint locations for the planting beds, primary walkway (it must be 42’’ wide to be wheelchair accessible), working areas between beds (5 feet is the minimum to enable children to work in adjacent planting areas simultaneously), a composting area, a tool-storage area, and a seating or group area. Build the planting beds. There are two main considerations when it comes to building the beds. Type: A raised bed is a raised mound of soil. This bed is the simplest and cheapest to build but is the least secure and stable when you have children running around in the garden. This type of bed is also the most difficult to maintain. To build it, dig out paths between the beds (they should be 4” to 8” deep) and mound that soil into the bed area. Then mix in your soil amendments. A planter box creates a physical barrier between your garden and the rest of the environment. These beds minimize weeds, keep plants in and kids out of the planting area, are easier to work in and maintain, and require minimal ongoing maintenance after they’re constructed. You can build the boxes yourself (using recycled plastic lumber or a wood that holds up well to moisture, such as redwood or cedar) or purchase pre-made boxes made of recycled plastic.
Size: Raised beds are generally 18” to 20” wide and 4” to 8” high. They can be any length. Planter boxes should be no more than 4 feet wide if you want children to work from both sides or 2 feet wide if the box will be accessible on one side. To preserve the structural integrity, they should be no longer than 8 to 10 feet. If they are sunk into soil, they should be built at least 10” to 12” high. This allows you to sink the bottom 4” to 6” into the ground to minimize weed encroachment and still have at least 6” of the box off the ground. Wheelchair-accessible height is 28”. If your beds are placed on pavement, they should be at least 30” deep in order to prevent the heat of the pavement from overheating the roots and to minimize the loss of moisture. Prepare the soil. The better your soil, the better your garden will grow! The gardening saying is that you plant a 25¢ plant in a 75¢ hole. Your soil will sustain your plants, so you want to give them a good start. The dirt should be cleared of weeds, rocks, and debris before you begin, and you will want to add soil amendments to improve the soil structure, which will in turn improve water retention and absorption, provide good drainage, and supply important plant nutrients. When choosing what you need, you can use a soil test or consult with a local nursery or landscape professional for recommendations specific to your site geology. Cover the entire bed or box with at least 3 to 4 inches of amendment and work it down into the soil for about a foot.
More and more schools throughout the country are creating gardens on site!
Students can help with every phase of a garden project, from planning through harvest.
Soil amendments may be purchased in bags or delivered in bulk by the yard. Another note on preparing your soil: If you use a fertilizer, be careful not to use too much or you can damage tender young plants. Set up an irrigation system. Your goal is to make watering easy so it gets done! Providing enough water at the right times is crucial to a successful growing season. Irrigation can be as simple as moving a hose or as complex (and costly) as installing a drip system on an automatic timer that keeps the garden watered during school breaks and weekends. Here are some of your options: Hose and nozzle. This system is the most timeconsuming and least dependable. It works fine with a container garden but is not the best option for a large in-ground garden. Adult supervision will be needed for younger students to ensure that the plants get enough water. Teaching tip: Dig a small hole in the soil after a watering session to show students that having water on the surface does not necessarily mean there is enough to feed the roots. Hose with sprinkler. A sprinkler attachment on a hose can make it easier to ensure that the water gets to all the plants. Proper location of the sprinkler is vital. Soaker hose. A soaker hose lets water percolate through it into the garden. Unlike sprinklers, which waste significant water due to evaporation, a soaker hose delivers the water directly to the soil. Test the radius of the water seep to be sure the water is going where you need it to go. Drip irrigation system. This is the most efficient way to water your plants. Drip tubing brings the water wherever it’s needed, and thoughtfully selected heads deliver the water in the proper quantity and location. Local professionals can help you design and install the system. When choosing a timer system, you have several choices. If you have access to electricity in the garden, an electric timer is the most reliable. In places where you do not have electricity, you can use a battery-operated timer or an “egg timer” that is manually turned on for a set time and turns off automatically. Mulch your beds. You can minimize water evaporation and weed growth by providing a significant amount (3”-4”) of mulch over your beds. Straw, leaf mulch, or clippings are all good choices. Check with local gardeners to find out what they recommend that is inexpensive and readily available. The walkways between your beds can also be covered with shredded tree mulch, straw, gravel—anything to help keep down weeds and minimize muddy shoes.
5. Plant the garden The time for planting has arrived! Follow these tips for success: Choose the right crops for the right season. What you plant will depend on the local climate, time of year, and desired growing time to harvest. A school in Southern
California, for example, can plant lettuce from seed in February and eat a delicious salad in May. A school in Michigan will have snow on the ground in February and will need to start seeds indoors or buy nursery transplants for planting outside in late spring in order to eat salad in May. A local nursery or an experienced gardener can help you make a plan. Whatever you choose to plant, follow the directions on the seed package or transplant for planting depth and plant spacing. Consider a theme. To enhance learning for students, you can tie your planting to your curriculum or state standards in science, social studies, language arts, and art. Recruit volunteers. The more help you have, the better! Adult supervision will be crucial for getting the work done well and in a timely fashion. Gather the necessary tools. Once the gardens are built, the only tools you’ll need will be a trowel for nursery transplants. Holes for seeds can be made with little fingers. You’ll also need a hose with a spray nozzle for watering newly planted beds, spot watering as necessary, and garden cleanup. Clarify expectations for students. You can ensure a successful planting session by establishing clear directions for the children before you go outside. Set and review rules for working in the garden, and be sure everyone knows how to use the tools safely and how to treat the plants with kindness. Assign tasks. Once the garden is planted, it needs to be maintained. You’ll need a supervising adult to oversee the maintenance if it’s done by students, who can be assigned to one of four jobs: • Watering. They’ll learn when to water and how to water thoroughly. • Weeding. They’ll learn what to weed (lettuce and weed seedlings can look a lot alike!) and how to pull weeds out by the roots. • Pest patrol. One of the important lessons taught through school gardens is environmental stewardship. For the health of the children and the earth, a school garden needs to be an organic garden. Your local nursery can advise you on organic methods for dealing with common pests and plant diseases. • Reporting. Students can help keep an ongoing record of the successes and struggles in your garden season. This information can then be used to improve your garden plan for the next year. Garden journaling is also a great way to teach language arts in the garden. Celebrate! Host a celebration of your harvest because you have all worked so hard! Be sure to plan a special event and invite everyone who helped your school build the garden. And don’t forget to alert the local news media and provide your own coverage through your social media channels. Adapted from The Growing Great School Garden Curriculum Workbook. © Copyright GrowingGreat 2008.To obtain a copy of the workbook, visit growinggreat.org.
ON THE MENU
These recipes from cafeterias across the country include healthier takes on classic favorites as well as dishes that will expand kids’ palates. The quantities here will feed a crowd but can be reduced for the home cook, too! ENTREES Santa Fe Wrap ½ cup salsa ½ cup ranch dressing, light 1 teaspoon chipotle flavor maker base 8 cups Romaine lettuce mix 3½ cups tomato, fresh, diced 3½ cups corn kernels, thawed 1 cup mild cheddar cheese, feather shredded 3¼ cup chicken fajita strips 13 tortillas, whole grain, 12-inch 1. In a bowl, mix together the salsa, ranch dressing, and chipotle flavor maker until well combined. 2. In a separate bowl, combine the lettuce, tomatoes, corn, and cheese. Toss with dressing mixture until evenly coated. 3. Arrange 4 ounces of chicken down the middle of the tortilla. Lay 1 cup of lettuce mixture on top. Fold in edges and roll tortilla over. 4. Cut in half and individually wrap each half. 5. Repeat with remaining tortillas. Refrigerate until ready to serve. Makes 26 servings | Serving size: ½ wrap Recipe courtesy of Wayzata Public Schools and the School Nutrition Association Oven Fried Chicken Drumsticks 2 quarts buttermilk 1 cup vegetable oil 91 fresh chicken drumsticks (3.2 ounces each) 1 cup kosher salt 2¼ teaspoons pepper, black 6 pounds flour 1 Tablespoon chili powder 9 Tablespoons paprika 1. Thaw chicken. 2. Prepare 2 bins of flour: the first with half the flour and salt needed in the recipe and the second with the rest of the spices and the second half of the salt and flour. 3. Coat chicken in the first bin with flour and salt mixture. 4. Dust off excess flour. 5. Dip in buttermilk and coat in the second flour mixture. 6. Place on sheet pan with pan liner and spray with sufficient canola oil to coat entire chicken. 7. Cook in a 350°F oven until a temperature of 165°F has been reached.
Makes 91 servings Serving size: 1 drumstick Recipe courtesy of the Chef Ann Foundation Pasta Salad with Grape Tomatoes and Broccoli 1¾ pounds rotini pasta, whole grain 1¾ quarts water 6¼ cups broccoli florets, frozen, thawed, and drained 1¼ cups grape tomatoes 2 Tablespoons onion, raw, chopped 3 cups pinto beans, canned, drained 6½ ounces mozzarella cheese, part skim 1½ teaspoons oregano, dried 1⅓ cup Italian dressing, reduced fat 1. Cook pasta according to package directions, omitting the salt. Drain, cover, and refrigerate until completely cooled. The pasta can be prepared one day ahead. 2. Cut cheese into ³/ 8-inch cubes. 3. Combine the pasta, broccoli, tomatoes, onion, beans, cheese, and oregano. Stir until well combined. Cover and refrigerate until ready to use. 4. Shortly before serving, toss the pasta mixture with the dressing. 5. Serve ½-cup portions. Makes 50 servings | Serving size: ½ cup Recipe courtesy of the Minnesota Department of Health’s Great Trays program and the School Nutrition Association Chicken Street Tacos 12 pounds chicken thigh strips 3 Tablespoons cumin 3 Tablespoons chili powder 1⅛ ounce garlic powder 1¼ ounce kosher salt ½ ounce paprika 8 Tablespoons olive oil 96 tortillas 1. Mix the spices (cumin, chili powder, garlic powder, salt, and paprika) with oil to make a rub. 2. Combine rub with the chicken thigh strips and place in a hotel pan. 3. Cook in 350°F oven for 25 minutes. 4. To serve, place 2 ounces chicken on 1 tortilla. Makes 96 servings | Serving size: 1 taco Recipe courtesy of the Chef Ann Foundation
SIDES Spring Salad Mix 3 pounds, 2 ounces baby spinach 4 pounds, 3 ounces romaine lettuce 2¼ cups red onion, julienned 8¹/³ cups strawberries, thawed and drained 4¼ cups mandarin oranges, drained ¾ cup plus 1½ teaspoons lemon juice 1 cup plus 2 Tablespoons white wine vinegar 2 Tablespoons plus 2¹/³ teaspoons poppy seeds 2¾ cups sugar 2 Tablespoons plus 2¹/³ teaspoons vegetable oil 1. Mix together the onions, strawberries, and mandarin oranges. Store in cooler until ready for use. 2. Using a whisk, mix together the lemon juice, vinegar, poppy seeds, sugar, and vegetable oil. 3. Combine the lettuce and spinach. 4. Just before serving, toss lettuce mixture with dressing. Turn into serving bowl and top with fruit mixture. Serve. Makes 100 servings | Serving size: ½ cup Recipe courtesy of Owatonna Public Schools and the School Nutrition Association Cucumber Apple Salad ²/³ cup olive oil ¹/³ cup vinegar, white 2 Tablespoons honey ¹/³ cup apple juice 1¾ teaspoons salt ¾ teaspoon pepper, black 7 apples, unpeeled 3 Tablespoons lemon juice
12 cucumbers, raw, peeled and sliced ¾ cup peppers, red bell, diced ¾ cup onion, red, diced ¼ cup dill, fresh chopped 1. Combine the dressing ingredients (vinegar, honey, apple juice, salt, and pepper) in a bowl. 2. Wash the apples well and section with a wedger. 3. Discard the apple cores and halve the slices. 4. Toss the apples with the lemon juice in a large bowl. 5. Add the cucumbers, red pepper, red onion, and dill. 6. Add the dressing and toss to thoroughly combine. Chill. Makes 50 servings | Serving size: ½ cup Recipe courtesy of The Massachusetts Farm to School Cookbook and the School Nutrition Association Confetti Corn Salad 8 medium bell peppers 6 large celery stalks 4 medium carrots 1 cup cider vinegar ½ cup plus 2 Tablespoons canola or vegetable oil 6 Tablespoons brown sugar, packed ¼ cup water 2 teaspoons ground dried oregano 1 teaspoon kosher salt ½ teaspoon freshly grated orange zest 2 gallons sweet corn kernels, fresh or frozen (thawed) 1. Stem, core, and seed the bell peppers. Cut them into ¼-inch dice. 2. Trim celery and cut into ¼-inch dice. 3. Trim and peel carrots. Cut into ¼-inch dice.
The recipes on these pages can help students meet their daily requirements for vitamins and nutrients.
4. Whisk vinegar, oil, sugar, water, oregano, salt, and orange zest in a small bowl until well combined. 5. Mix the peppers, celery, carrots, and corn in a large bowl. Drizzle with the dressing and toss to coat. Let stand for 15 to 60 minutes before serving to allow the flavors to combine. Makes 48 servings | Serving size: ½ cup Recipe courtesy of the School Nutrition Association Three Bean Salad 7 pounds garbanzo beans 5 pounds red beans 3 pounds black beans 10 ounces medium green pepper 10 ounces red pepper 1 cup lime juice 1 cup Italian olive oil 8 Tablespoons honey ¹/8 bunch cilantro 2 teaspoons garlic, whole, peeled 1 Tablespoon jalapeno, sliced 1. Wash and chop cilantro. 2. Mince garlic and jalapeno. 3. Dice peppers. 4. Mix all ingredients well. Keep refrigerated. 5. Serve cold on salad bar. Garbanzos and other beans give children the protein they need to power through their day.
Makes 60 servings | Serving size: ½ cup Recipe courtesy of the Chef Ann Foundation Oven Roasted Potato Wedges 15 pounds russet potatoes 1 Tablespoon plus 1 teaspoon paprika
2 Tablespoons plus 1 teaspoon onion powder 2 Tablespoons and 1 teaspoon garlic powder 1¼ teaspoons adobo seasoning ½ teaspoon pepper, black Day ahead of service: 1. Poke well-scrubbed potatoes with a fork. 2. Bake whole in oven until cooked through. (Conventional oven: 425°F for about 50 minutes; convection oven: 375°F for about 40 minutes.) Day of service: 3. Halve the potatoes lengthwise, and cut each half into 4 to 5 wedges. 4. Divide potatoes equally among parchment-covered sheet pans in a single layer with the skin side down. 5. Mix paprika, onion powder, garlic powder, adobo spice, and pepper in a small bowl. Sprinkle seasoning mixture evenly over wedges. 6. Bake right before service until hot crisp and lightly browned. (Conventional oven: 425°F for about 25 minutes; convection oven: 400°F for about 20 minutes.) Makes 33 servings | Serving size: ¾ cup Recipe courtesy of the School Nutrition Association and On, Wisconsin! Menus Brown Rice and Quinoa Pilaf 1 large onion 3 quarts water 1½ quart brown rice 1 Tablespoon and 1 teaspoon kosher salt, divided 3 cups quinoa, rinsed and drained 1½ quart low-sodium chicken or vegetable broth 3 Tablespoons minced garlic 2 teaspoon dried thyme leaves ½ teaspoon ground black pepper 1 quart shredded reduced-fat cheddar cheese 1. Preheat convection oven to 350°F. 2. Peel onion and finely chop in a food processor fitted with a steel blade (or by hand). 3. Combine water, rice, and 1 Tablespoon salt in a full hotel pan. Cover with parchment paper then foil. Bake until liquid is absorbed and rice is cooked, 50 to 60 minutes. 4. Meanwhile, coat a full 2-inch hotel pan with cooking spray. Add quinoa, broth, onion, garlic, thyme, pepper, and 1 teaspoon salt and stir to combine. Cover with parchment paper then foil. Bake until liquid is absorbed and quinoa is fluffy, 30 to 35 minutes. 5. Stir quinoa into rice. Sprinkle with cheese and bake until melted, about 5 minutes. Serve immediately or hold at 135°F in a steam table until ready to serve. Makes 36 servings | Serving size: ½ cup Recipe courtesy of the School Nutrition Association
LUNCH DAY SUCCESS! There are many ways to ensure that KIWI’s National Take Your Parents to Lunch Day is a huge hit in your school. Here, five ideas to help you make your event great!
1. Spread the word. On the Lunch Day menu at Flood Middle School in Connecticut: fruit smoothies!
Make sure parents know they can join their child for lunch at school. Kids can create their own personalized invitations to take home to their parents, or you can download our invitation to send home with students. On the day of the event, use our downloadable posters and table tents to build excitement.
2. Invite a local farmer. This is a great way to help kids learn where food comes from and get them excited about healthy food. During its 2014 Lunch Day event, Harry B. Flood Middle School in Stratford, Connecticut, invited local farmer Mr. Plasko to talk about the farm’s history and its produce. He showcased fresh corn, tomatoes, eggplant, and more, and to add a little extra fun, students had the chance to enter a raffle to win tickets to the farm’s popular corn maze!
3. Take a vote. Some schools use student and parent feedback to develop new menu ideas. During your school’s Lunch Day event, have the school chef create a few new items and offer them to the kids and their parents to sample. Then have a ballot box where they can vote on which item they’d like to see on a future schoollunch menu.
4. Get cooking. What does it take to make nutritious lunches? Have the school chef give a cooking demonstration to get kids excited about what’s on their trays. Not enough time during the lunch period? Consider having a fun and interactive assembly that the whole school can attend!
5. Invite KIWI to join you! In 2014 the staff of KIWI magazine visited Flood Middle School. In addition to sampling strawberry and banana smoothies that were made just for Lunch Day, we learned about the school’s sustainability efforts, toured its garden, and spoke to administrators, teachers, students, and parents. Let us know your school’s Lunch Day plans at info@kiwimagonline.com