Farm to School: November 2024 Newsletter
Honoring Our Local Farmers and Traditions
This season of harvest and gratitude offers a perfect opportunity to reflect on the bounty of our local farms and the rich traditions that connect us to the land. The harvest season reminds us of the hard work and dedication of our local farmers. Their commitment to sustainable practices and providing nourishing food for our students is truly inspiring.
As we gather around tables, we celebrate the traditions that have been passed down through generations. From sharing recipes with loved ones to participating in community harvest festivals, these traditions strengthen our connection to the land and each other.
This November, let us continue to express our gratitude to our local farmers and embrace the spirit of harvest and tradition. By sharing stories about local farms and highlighting seasonal produce, we can inspire our students to make healthy choices and appreciate the hard work that goes into producing their meals.
Recognizing Excellence in School Nutrition
Healthy Meals Incentives Recognition Awards recognize and celebrate School Food Authorities (SFA) who made operational changes to improve the nutritional quality of their school meals, as well as SFAs who engage students and families in nutrition education and in the planning and preparation of nutritious school meals.
Congratulations to the following Indiana Schools for their hard work and dedication, which have been recognized with well-deserved awards. Awardees had the privilege of attending the Healthy Meals Incentives Summit in Las Vegas from October 21-23, where they were honored during a spectacular celebration.
North Lawrence Community School District, Bedford, IN
Award: Innovation in the Cultural Diversity of School Meals
Description: North Lawrence Community School District implemented a new “Global Eats” program, featuring new recipes from different cultures including Cantonese Style Beef, Beef Enchiladas, Cacio e Pepe, Butter Chicken, and Puerto Rican Style Sofrito Rice. For the Beef Enchiladas, the district used local beef purchased utilizing funds from their HMI grant.
Portage Township Schools Corporation, Portage, IN
Award: Innovation in Nutrition Education
Description: Portage Township Schools utilizes signage in the cafeteria to promote balanced eating and exercise to students. They also distributed a digital magazine via email, social media, and QR codes to all district households which included information on menu items and a link to their local school wellness policy.
Award: Innovation in the Preparation of School Meals
Description: Portage Township Schools Corporation utilized local foods to create scratch recipes that have received positive feedback from students.
**Please check out the Portage Township Schools Digital Magazine: Here
Richland-Bean Blossom Community District, Ellettsville, IN
Award: Small or Rural School Food Authority Breakfast Trailblazer Award
Description: Richland-Bean Blossom Community District reduced added sugars at breakfast by over 600 grams per week. The district accomplished this by significantly reducing added sugars at breakfast. The district accomplished this by offering fewer grain-based desserts, switching to fresh fruit instead of dried fruit with added sugars, and opting for reduced sugar cereals. Additionally, they incorporated new scratch made menu items such as Baked Blueberry Oatmeal, Peanut Butter Overnight Oats, Apple Cinnamon Sheet Pancakes, and Frozen Yogurt Bark, which the students love!
To learn more sign up for the Healthy Meals Incentives Recognition Awards Quarterly Webinar on Tuesday, December 10, from 2:00pm to 3:00pm Eastern Time, Action for Healthy Kids will be holding an informational webinar that will provide information about eligibility, the application process, technical assistance, and more. Register today!
Local Food Celebration: Pork, Potatoes, and Banh Mi Chicken Bowls
River Forest Community School Corporation: Chef Nick Alessandri, slicing pork for school lunches. Students indulged in local foods: pork loin, roasted potatoes, broccoli as one selection. Alternatively, they enjoyed a Banh Mi Bowl with chicken, rice, and toppings, paired with a flavorful sauce combining lime juice, mayonnaise, and Simply Indiana Spicy Stir Fry Sauce.
Indiana Grown for Schools Monthly Harvest Highlight
Website: https://www.ingrown4schools.com/harvest-of-the-mont
<<< FEATURED RECIPES >>>
Broiled Broccoli and Peppers
Broccoli Florets Region Roots 12 lbs.
Olive Oil GFS 743879 2 cups
Kosher Salt GFS 176447 2 Tbsp.
Black Pepper GFS 225045 1 Tbsp.
Granulated Garlic GFS 514047 ¼ Cup
Combine all ingredients in a mixing bowl and toss. Lay on sheet pans and roast in a convection oven at 400F for 6-8 minutes.
Yield: 1 #2 full pan
Serving Size: ½ Cup
Looking Ahead:
November Harvest of
the Month Highlight
>>> December
Meat/Meat Alternative - Beef
Vegetable - Winter Squash
Celebrating Local Food
Our Harvest of the Month is taking center stage in the Local Food for School Celebration Calendar! Each month, we'll dish up delicious recipe ideas featuring the freshest local finds. This isn't just a calendar; it's your secret weapon for creating mouthwatering menus that shine a spotlight on local goodness all school year long!
UPCOMING EVENT
You are invited to celebrate the NWI Food Council's work to help family farms thrive and feed our communities nourishing, local food at our Gather Give Grow Farm to Feast Fundraiser on November 21, 2024, 5:30pm-9pm CT at County Line Orchard in Hobart!
Gather Give Grow is more than a fundraiser; it's a celebration of local agriculture, community spirit, and the importance of supporting those who feed us.
We invite you to dine with fellow community leaders and friends for an uplifting evening while connecting and learning more about the impact the NWI Food Council is having on making our region more resilient, food secure, and nurturing for small farms.
This event aims to raise vital funds to support the NWI Food Council's ongoing work and programs and bring together food lovers, community leaders, local farmers, families, and friends to enjoy an evening for a cause.
This event is more than a farm-to-table dinner, it is:
A Recipe for Food Systems Change
Connect with NWI Food Council staff and board members as you stroll through story stations about our region's farmers, food is medicine projects, farm to school, and more. At each story station, you'll enjoy a unique tasting featuring Chef Jorge Sullon (Mixtura), Gary Area Career Center students' award-winning pumpkin chili shooters, local apple tasting, a Great American Cheese Collection selection, and a signature cocktail.
A Meal with a Story
Did you know Indiana imports 90% of the food we eat to our state? There is so much opportunity to make our region more resilient, to uplift our farmers, and to ensure the health of everyone with nutritious local food.
This begins with relationships and knowing the families that dedicate their lives to growing food right here in NW Indiana. The NWI Food Council, through its Region Roots Food Hub program, supports 40+ small farmers around our 7 counties, and we are thrilled to showcase their craft of nurturing the soil to grow the highest value produce, meats, and more.
Every bite of the multi-course dinner is meant to celebrate the best our region has to offer as we imagine a future where we are able to feed ourselves from food grown right here in our communities.
In addition to helping us expand our current programs and services, you will be helping to kick-start our fundraising journey as we work toward building a brick-and-mortar food hub and community farm. Our dream is a permanent home where we can grow the capacity of Region Roots Local Food Hub, build spaces for entrepreneurs and education, provide outdoor spaces for a community farm and foraging, and be a hub of community connection and innovation. We know this can happen with YOUR help and support!
Click here to Learn more and Purchase your tickets
Sponsorship opportunities are also available. Please contact cheryl@nwifoodcouncil.org to learn more!
GRANTS
Project SCALES Grant
As part of the USDA’s Healthy Meals Incentives Initiative, Project SCALES (Supporting Community Agriculture and Local Education Systems) is now offering funding and support for innovative projects that will build relationships among stakeholders in the school food system, and strengthen the school food marketplace. Applicants need at least three partners, which must include at least one school food authority and one food industry partner (growers, producers, processors, distributors). Additional partners can be from those sectors or other organizations such as nonprofit organizations, Indian Tribal Organizations, or other food system partners.
Grants for up to three years range from $500,000 to $1,000,000.
For more information and to apply, visit projectscales.com
Applications close on December 13th at 11:59 p.m. ET
FY 2025 USDA Farm to School Grant Program
In FY 2025, the USDA will award up to $12 million in competitive grants to eligible entities through the grant program. Each grant will help eligible entities implement farm to school programming that increases access to local food in eligible schools, connects children with agriculture for better health, and inspires youth to consider careers in agriculture.
Implementation Grants—support comprehensive farm to school programming that includes both local sourcing and agricultural education efforts.
Awards: $50,000-$500,000
Turnkey Grants—simplified grant application for frequently proposed farm to school projects
Includes three tracks: agricultural education, edible gardens, and action planning
Awards: $5,000-$50,000
Complete applications must be submitted to Grants.gov by 11:59 p.m. ET, on Friday, January 10, 2025. To complete the application process, applicants must obtain a Unique Entity Identifier (UEI), register in the System for Award Management, and then register at www.Grants.gov. Applicants are encouraged to begin this process early.
RESOURCES
Farm to School Office Hours
Join Farm to School Coordinators from the Indiana Grown for Schools Network and other farm to school and early care stakeholders each month to discuss and find answers to your questions related to local foods. Farm to school office hours are on the third Wednesday of each month from 3:30 - 4:30 PM ET. You can request a monthly calendar hold by emailing Brianna Goode at bgoode@health.in.gov
Questions or feedback about the program?
Would love to hear from you!
Reach out to Veronica Jalomo, Farm-to-School Coordinator,
veronica@nwifoodcouncil.org, (765) 412-6136
