Farm to School: January 2025 Newsletter
Snowy Days & Fresh Starts
Happy New Year! Welcome to 2025 ❄️
We hope you're enjoying the snowy season and embracing the fresh start of a new year! As the ground rests under a blanket of white, our local farmers are busy planning and preparing for the growing season ahead, dreaming up delicious harvests to share with our school community. This year promises to be filled with delicious discoveries in the cafeteria, hands-on learning experiences in the garden and classroom, and a renewed commitment to cultivating a love for fresh, local food within our school community.
Get ready to dig in with us as we embark on a new year of exciting farm to school adventures! 🍎
In the Spotlight This Month: River Forest Community School Corporation
Egg and Sausage Breakfast Wraps. Sausage from Fischer Farms
Indiana Grown for Schools - Harvest of the Month
Website:
https://www.ingrown4schools.com/har
vest-of-the-month
<<< FEATURED RECIPES >>>
Easy Cheesy Breakfast Bake
Age Group: Ages 6-18
Serving Size: 50-100
Vegetable centered breakfast casserole with just enough meat to add a smoky, savory flavor.
NSLP/SBP crediting information:
¾ cup provides ⅛ cup additional
vegetable, ½ cup starchy vegetable, ⅛ cup other vegetable, and 2 oz equivalent meats/meat alternates.
January Food Celebrations
National Oatmeal Month - Brown Sugar Oatmeal
January 6 - National Bean Day: Three Bean Salad
January 24 - National Peanut Butter Day: Peanut Butter Overnight Oats
Looking Ahead:
February Harvest of
the Month Highlight
>>> February
Meat/Meat Alternative - Milk
Vegetable - Root Vegetables
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!
WEBINARS
Forward Contracting for Local Procurement Webinar
January 22, 2025 -2:30 P.M. Eastern Time 1:30 P.M. Central Time
Forward contracting is the principle of committing to a product prior to purchase. In local procurement, these conversations typically happen in the winter or spring of the previous year, so the producer can plant according to the products you are requesting. Come and learn how this practice is used in different schools and organizations of all sizes. REGISTER HERE
Nurturing Diversity in School Gardens
February 19, 2025 - 2:00 P.M. Eastern Time 1:00 P.M. Central Time
Presenting an engaging and insightful webinar, "Nurturing Diversity in School Gardens," where we'll explore the transformative power of inclusivity and representation in educational gardening programs. This session will dive into the importance of intentional representation, uncovering and addressing unexamined practices and celebrating the rich tapestry of cultural backgrounds within our school communities. Learn practical strategies to create a welcoming and inclusive garden space that honors and reflects the diverse identities of your students. From implementing multilingual labels and hosting cultural sharing sessions to planting global gardens with crops from around the world, we'll provide you with actionable steps to foster an environment where every child feels seen, valued, and empowered. Key Takeaways: The significance of representation and its impact on student learning and engagement. Identifying and addressing unexamined practices in school garden programs. Practical tips for incorporating representation and inclusivity in your garden. Heartfelt stories and real-life examples that highlight the importance of diversity in educational spaces. Actionable steps to create a culturally rich and inclusive garden environment. REGISTER HERE
RESOURCES
Farm to School Interactive Map
Our partners at the Indiana Department of Education have been working diligently to showcase the many successful farm to school and early childhood education initiatives through their newly created interactive map. This valuable resource allows you to explore the various programs making a difference in bringing fresh, locally sourced food to Hoosier students. If your program isn't yet listed, don't worry! Simply complete the online form, and your information will be added to the map, which is updated weekly. In addition to the map, IDOE is also considering a shake-up for Indiana Food Day, traditionally celebrated in October as part of Farm to School Month. By potentially moving Food Day to different months throughout the year, schools will have the opportunity to highlight even more seasonally appropriate Indiana-grown products. To help guide these decisions, we encourage you to take a moment to complete the three-question survey provided by IDOE. As always, if you have any questions about the map or the Indiana Food Day survey, feel free to reach out to Sophie Lindley at SLindley@idoe.in.gov.
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
Farm to School: December 2024 Newsletter
Holiday Harvest: Sip, Savor, Support Local
As the year draws to a close, we take a moment to reflect on the many blessings we've received. Our Farm to School program has connected us to our local farmers, nourished our bodies, and strengthened our community.
This December, let's continue to cherish these connections and express our gratitude for the abundance of our local food system. From holiday potlucks to winter wellness workshops, we invite you to join us in celebrating the season of giving and sharing.
Our Team, Your Community: Thanksgiving Service
This Thanksgiving, our hearts swelled with gratitude as our dedicated staff joined forces with the incredible LaPorte School Food Service Staff to serve heartwarming Thanksgiving meals to our community's youngest members. As we gathered around tables adorned with festive cheer, we witnessed firsthand the power of kindness and the joy of giving back. Each scoop of mashed potatoes, each slice of turkey, and each warm smile shared was a testament to the spirit of Thanksgiving. Our staff's commitment to serving others shone brightly, illuminating the faces of young students as they savored each bite. It was a privilege to be part of such a heartwarming event, one that truly embodied the essence of the holiday season. We extend our sincerest thanks to the LaPorte School Food Service Staff for providing us with this invaluable opportunity. Your dedication to nourishing our community's children is an inspiration to us all. Together, we created lasting memories and strengthened the bond between our organization and the schools we serve. As we reflect on this special day, we are filled with hope and optimism for the future. May the spirit of Thanksgiving continue to guide us throughout the year, inspiring us to make a positive impact on the lives of others.
A Harvest of Gratitude: A Look Back at Gather, Give, Grow Fundraiser
We are still basking in the warmth of the incredible Gather, Give, Grow event. Your presence and support made it a night to remember. The room was filled with laughter, camaraderie, and a shared passion for our community. As we savored the delectable dishes crafted by our talented local chefs, we were reminded of the incredible bounty of our region. Each bite was a testament to the hard work and dedication of our farmers and producers. By supporting local businesses, we not only nourish our bodies but also strengthen the fabric of our community. We are deeply grateful for your generosity. Your bids on our auction items and your donations will directly impact the lives of countless individuals. Your support will help us continue to provide essential programs and services that empower our community. We would also like to extend our heartfelt thanks to our dedicated Board, staff, volunteers, and sponsors. Your tireless efforts made this event a resounding success.
Together, we are building a brighter future for our community. Thank you for being a part of our journey.
In the Spotlight This Month: School City of Hammond food & Nutrition
Students at Morton High School and Central High School recently enjoyed a mouthwatering treat: barbecue chicken wings! This delicious dish brought local flavor to the table, featuring Fischer Farms Chicken Wings. A big thank you to School City of Hammond Food & Nutrition for providing our students with such a tasty and satisfying meal.
Harvest of the Month - Purdue Extension FoodLink
Website:
https://extension.purdue.edu/foodlink/
Region Roots Food Hub has the following available for Local Food for Schools: Pumpkin Slices - Frozen, Acorn Squash, Spaghetti Squash and Butternut Squash
For School participating in Local Food for Schools through What Chefs Want, Broccoli is still available. Squash is also available.
<<< FEATURED RECIPES >>>
Cottage Pie
Also known as Shepherd's pie, this recipe is a meat and vegetable pie topped with a crust of garlic mashed potatoes.
Looking Ahead:
January Harvest of
the Month Highlight
>>> January
Meat/Meat Alternative - Eggs
Vegetable - Beets
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!
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
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
Farm to School: October 2024 Newsletter
Happy National Farm to School Month
Let us be the first to wish you a very happy National Farm to School Month!
There are so many ways you can participate such as, invite a class to take a tour of your kitchen, feature a local item on your salad bar, and even have a farmer come and visit and eat with your students.
Indiana has two specific events taking place this month to help in the celebration, Apple Crunch and Indiana Food Day. The farm to school movement is powered by people like you taking small actions every day to grow healthier students, support local producers, and cultivate vibrant communities.
We hope you will be inspired and join us this Farm to School Month in celebrating lunch trays filled with healthy, local ingredients.
~Anna Holloway, Farm to School VCC-IDOH
Gary Area Career Center Culinary Arts Students Spotlight
High School culinary arts students at the Gary Area Career Center, were excited to work on new recipes with their teacher Chef Williams, as they prepared as a team to enter the Indiana Grown For Schools Recipe Contest. Students in the program this semester have already started learning the importance of local produce as they spend time in the school farm. Chef Williams discussed recipe ideas to submit for the contest, as they worked in the greenhouse planting seedlings for a fall crop of vegetables that they will be using as part of the class. Chef’s suggestion of a vegetarian pumpkin chili was met with some surprise, but the students were willing to try it. As the students and Chef worked on the recipe, they used pumpkin they purchased from a local farm, processed it into puree, and froze it. On the main recipe sampling day, students filled out survey sheets that included information on local produce, and questions that captured what they liked most about the dish, how they would serve the dish next time, and an opportunity to rate the dish on a scale of 1-5. With 5 being the highest, almost all of the surveys came back with 5's and some even rating it higher! Several students (as well as office staff and other teachers) shared that they couldn't believe the vegetarian chili was made with pumpkin as the main ingredient, going on to say it gave a nice flavor and texture. Other students sharing they were surprised at how good the vegetarian chili was and that they didn't miss the meat at all. Working on the recipe submission provided a fun platform to connect what the students are growing in the garden, the importance of purchasing local foods and learning that healthy recipes really can taste amazing!
~Erin Sherow-Hayes, Community Wellness Coordinator - Lake County Purdue Extension NEP
Harvest of the Month-Local Food Celebration: Pork, Pumpkin, & Apples
Pictured here from left to right is Char Siu Pork, Pork Loin and full meal: Pork Loin served with
brown rice and vegetable egg roll. Photos submitted by Don Hymer, Director of Dining at
Brown County Schools
Indiana Grown for Schools Monthly Harvest Highlight
Website: https://www.ingrown4schools.com/harvest-of-the-mont
<<< FEATURED RECIPE >>>
Pumpkin Muffin Squares
Pumpkin muffins are a classic fall dessert. They're soft,
fluffy, and packed with the warm flavors of pumpkin
spice.
Pureed pumpkin, raisins and spices give these Pumpkin
Muffin Squares their distinctly delicious and decadent
flavor.
NSLP/SBP CREDITING INFORMATION
1 piece provides 1 oz equivalent grains.
Components: Meat/Meat Alternative, vegetables, and
grains
Serving yield: 50-100 (You can scale the recipe)
Looking Ahead:
November Harvest of
the Month Highlight
>>> November
Meat/Meat Alternative - Turkey
Vegetable - Brassicas
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!
UPDATES
Join us in celebrating Farm to School Month this October! This year, the theme is "From Soil to Sea: Nourishing People and Planet."Let's cultivate a just food system for all through farm to school. Learn more at farmtoschool.org #F2SMonth
For ideas and resources on how to celebrate, check out this National Farm to School Toolkit
Indiana offers two exceptional opportunities to engage your students in National Farm to School Month
activities. To register your school for these events and access additional resources, please visit the links by
clicking on the pictures below.
Indiana Food Day: The Indiana Department of Education, in partnership with community organizations, annually promotes Indiana Food Day to celebrate local food and healthy eating. This year's focus is on Pumpkins, providing a unique opportunity to incorporate this versatile ingredient into your menus.
Indiana Great Apple Crunch: Encouraging healthy habits and supporting local food initiatives, the Indiana Great Apple Crunch takes place annually in conjunction with Indiana Food Day. This event highlights the state's culinary diversity while promoting farm-to-school practices.
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
Farm to School: September 2024 Newsletter
Local Foods for Schools: A Harvest of Health and Happiness
Welcome to the September edition of our Farm to School newsletter! Despite the lingering outdoor heat, we're hoping for a beautiful Fall season to arrive soon.
In the meantime, we're excited to announce that our Local Food for Schools program is in full swing. Region Roots Local Food Hub and What Chefs Want are committed to bringing fresh, locally sourced foods to our Indiana schools.
This month, we're celebrating the continued growth of our farm-to-school initiatives. Together, we're working to bring fresh, local foods into school cafeterias and classrooms, fostering a love for healthy eating and supporting our local farmers and producers.
By partnering with local farmers, we're supporting our community's economy and nurturing a healthier, more sustainable future for our students and communities.
Indiana Team at National Farm to School Network Meeting
The Indiana Farm to School team made a strong showing at the recent National Farm to School Meeting in Minneapolis. Representatives from the Indiana Department of Health, Indiana Department of Education, and the NWI Food Council joined other farm to school and food system advocates from across the country to discuss best practices, share challenges, and explore new opportunities.
Indiana's team had the opportunity to connect with national experts, learn about innovative programs in other states, discuss Indiana's unique challenges and successes, showcase the great work being done in Indiana to bring local food into schools, and learn about promising programs and initiatives being implemented elsewhere. By participating in this meeting, we were able to strengthen our partnerships and gain valuable insights that will help us continue to advance local foods and local food procurement in Indiana beyond the Local Food for Schools Program.
Save the date!
The 10th National Farm to Cafeteria
Conference is officially scheduled for 2025!
Hosted by the National Farm to School Network, this biennial event will convene hundreds of movement leaders working to source local food for institutional cafeterias and foster a culture of healthy food and agricultural literacy across America.
Harvest of the Month-Local Food Celebration: Tomatoes and Chicken
Indiana Grown for Schools Monthly Harvest Highlight
Website: https://www.ingrown4schools.com/harvest-of-the-mont
OTHER RESOURCES
<<<FEATURED RECIPE>>>
Chicken Ramen Bowl
Everybody loves ramen! This is a kid friendly flavorful
bowl packed with broth, chicken, and tender vegetables.
You can create a noodle bar! The start of the bar can be
based off of this recipe, then expand to offer choice of
noodle, protein, broth, and vegetables to add to the
bowl.
Components: Meat/Meat Alternative, vegetables, and
grains
Serving yield: 100 (You can scale ther recipe)
Looking Ahead:
October Harvest of
the Month Highlight
>>> October
Meat/Meat Alternative - Pork
Fruit - Apple (Apple Crunch)
Vegetable - Pumpkin (Indiana Food Day)
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!
UPDATES
As we approach the start of school, we invite you to look ahead and join us in celebrating our local farmers and promoting healthy eating. October is National Farm to School Month, and Indiana offers two exceptional opportunities to engage your students. To register your school for these events and access additional resources, please visit the links by clicking on the pictures below.
Indiana Food Day: The Indiana Department of Education, in partnership with community organizations, annually promotes Indiana Food Day to celebrate local food and healthy eating. This year's focus is on Pumpkins, providing a unique opportunity to incorporate this versatile ingredient into your menus.
Indiana Great Apple Crunch: Encouraging healthy habits and supporting local food initiatives, the Indiana Great Apple Crunch takes place annually in conjunction with Indiana Food Day. This event highlights the state's culinary diversity while promoting farm-to-school practices.
Action for Healthy Kids Recognition Awards
Are you a School Food Hero? Revolutionizing school meals?
Action for Healthy Kids wants to hear about it!
The Healthy Meals Incentives Recognition Awards are back, and they're better than ever. The process has been streamlined so you can focus on what you do best: creating amazing school meals.
Whether you've built a rockstar "Build Your Plate" station or launched a cooking class that's got the whole community talking, Action for Healthy Kids wants to celebrate your success. Let's shine a spotlight on your innovative ideas and inspire others to join the healthy meal movement!
Ready to be recognized? Apply here!
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
Farm to School: August 2024 Newsletter
Welcome Back, and Get Ready for a Fresh Start!
The backpacks are packed, the pencils sharpened, and the halls are buzzing with anticipation! As we gear up for another exciting school year, Local Food for Schools is thrilled to be back, ready to fuel young minds and bodies with the freshest, most delicious local ingredients.
This year, we're excited to unveil some exciting updates to our program! Be on the lookout for new guidelines that will make it easier than ever for schools to participate in the bounty of our local farms. We're also introducing a brand new segment called "Monthly Harvest," where we'll be shining a spotlight on a powerhouse protein and a superstar vegetable, along with delicious recipe inspiration to incorporate them into school lunches.
Get ready for a year of learning, growing, and enjoying the very best our state has to offer! Let's make this school year the healthiest and most flavorful one yet!
Harvest of the Month: Berries
Nutrition & Health
Blueberries are a good source of vitamin C, an antioxidant. In fact, they’re famous for their nutritional qualities! These naturally nutritious berries are also high in manganese, a nutrient that aids in the processing of cholesterol, carbohydrates, and protein. What’s more, they’re a good source of dietary fiber, which helps you feel full faster and promotes heart health.
Nutrition & Health
Raspberries are high in fiber-which lowers cholesterol levels-and vitamin C, an antioxidant that helps the body heal wounds and grow tissue. They also contain ellagic acid, and antioxidant that helps keep cells healthy. Their striking crimson color comes from anthocyanins, which is also an antioxidant.
Nutrition & Health
Blackberries are loaded with Vitamin C and fiber, both nutrients that promote health and wellness. In fact, a cup of blackberries has over twice the fiber content of a cup of brown rice, while also providing a third of the daily recommended value of the antioxidant vitamin C.
Indiana Grown for Schools Monthly Harvest Highlight
Website: https://www.ingrown4schools.com/harvest-of-the-month
<<<FEATURED RECIPE>>>
Yogurt Parfait with Berries
This kid friendly parfait with strawberries, blueberries and crunchy granola is sure to be a hit for breakfast or a snack. You can easily substitute other fruits as they come in season.
Components: Fruit, Grains, Meat/Meat Alternative
Servings: 50
August Food Celebrations
National Sandwich Month - All American Sub
August 8: National Zucchini Day - Zucchini Parmeson
August 19: National Potato Day - Stuffed Baked Potato
Looking Ahead:
September Harvest of
the Month Highlight
>>> September
Meat/Meat Alternative - Chicken
Vegetables - Tomatoes
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!
UPDATES
As we approach the start of school, we invite you to look ahead and join us in celebrating our local farmers and promoting healthy eating. October is National Farm to School Month, and Indiana offers two exceptional opportunities to engage your students. To register your school for these events and access additional resources, please visit the links by clicking on the pictures below.
Indiana Food Day: The Indiana Department of Education, in partnership with community organizations, annually promotes Indiana Food Day to celebrate local food and healthy eating. This year's focus is on Pumpkins, providing a unique opportunity to incorporate this versatile ingredient into your menus.
Indiana Great Apple Crunch: Encouraging healthy habits and supporting local food initiatives, the Indiana Great Apple Crunch takes place annually in conjunction with Indiana Food Day. This event highlights the state's culinary diversity while promoting farm-to-school practices.
Action for Healthy Kids Recognition Awards
Are you a School Food Hero? Revolutionizing school meals?
Action for Healthy Kids wants to hear about it!
The Healthy Meals Incentives Recognition Awards are back, and they're better than ever. The process has been streamlined so you can focus on what you do best: creating amazing school meals.
Whether you've built a rockstar "Build Your Plate" station or launched a cooking class that's got the whole community talking, Action for Healthy Kids wants to celebrate your success. Let's shine a spotlight on your innovative ideas and inspire others to join the healthy meal movement!
Ready to be recognized? Apply here!
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
Farm to School: July 2024 Newsletter
Summer Sun & Local Feasts
It's July! The days are long, the sun is out, and for everyone in our school system, it's a well-deserved time for rest and rejuvenation. Students are off exploring, splashing in the pool, or catching up on sleep, and we want to take a moment to acknowledge the incredible work you've done throughout the school year. From planning nutritious menus to ensuring delicious meals for all our hungry learners, you've kept our schools fueled with fantastic food.
Now, as the summer breeze blows, it's your chance to savor the bounty of summer and indulge in the freshest local offerings. Explore farmers' markets, support local farms, and create delicious summer memories all while keeping an eye on the fantastic local produce that will be gracing our school menus come fall!. So, grab a refreshing drink, find a shady spot, and enjoy your well-deserved summer!
NWI Community Food Plan & the Indiana Food Vision
In partnership with the statewide Indiana Food Vision process, we are collecting input on what Northwest Hoosiers care about most through the Indiana Food Vision survey.
Take this ONE survey and have your voice heard TWICE!
Input from this survey will be disaggregated by our 7 counties and feed into our regional plan, in addition to informing the statewide vision!
Please take about 10-15 minutes to share about your day-to-day food system experience by clicking the link to the survey.
Your voice will be included in both the NWI Community Food Plan and the Indiana Food Vision!
What is a food system plan?
As defined by the American Planning Association:
“A set of interconnected, forward-thinking activities that strengthen a community and regional food system through the creation and implementation of plans and policies.”
What can a food system plan help northwest Indiana Achieve?
Vibrant local food systems can yield so many benefits: supporting health, entrepreneurship, environmental benefits, celebrate diversity and empower everyone to participate bc we all eat!
Local Food for Schools Update
Local food for schools has been extended for the 2024-2025 school year
The Indiana Department of Health and the Indiana Grown for Schools Network are excited to share that the USDA Local Food for Schools Program has been extended for the 2024-2025 school year. The LFS program is a one-time, state-administered program that supports the purchasing of locally grown and produced products for economically and socially disadvantaged farmers and ranchers, with distribution into schools free of charge. In Indiana, distributors have self-selected to participate in the program to make the purchases from qualifying producers and distribute the products free of charge to qualifying sponsors and sites- which are those with 50% or higher Free and Reduced Lunch rates or qualify for CEP.
If you are interested in participating in this program, please reach out to Brianna Goode at
bgoode@health.in.gov. Current participating schools do not need to reapply.
TRAININGS
The NWI Food Council is excited to share a Farm to School Fellowship opportunity for Value Chain Coordinators. This Fellowship opportunity is sponsored by the USDA and Indiana Department of Health and administered by the NWI Food Council. As a Farm to School Fellow, you will be part of the movement toward a more sustainable, resilient, and thriving food system in Indiana. If you are interested in participating in this program or learning more, please click here.
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
Farm to School: June 2024 Newsletter
Savor Summer & Celebrate Local Food
As the school year comes to a close and the days stretch longer, we at Region Roots and NWI Food Council want to extend a warm welcome to summer! This season brings a bounty of sunshine, outdoor adventures, and of course, delicious local produce.
Before we bid farewell to the school year, we want to express our sincere gratitude to everyone involved in making the Local Food for Schools a success.
To the dedicated school food service staff, your hard work and creativity in incorporating local ingredients into school meals have nourished countless students.
To our wonderful local farmers, thank you for your commitment to sustainable agriculture and providing schools with fresh, high-quality produce.
We wish you a happy, healthy, and delicious summer!
Local Food for Schools 2023 -2024 Highlights
NWI Community Food Plan & the Indiana Food Vision
In partnership with the statewide Indiana Food Vision process, we are collecting input on what Northwest Hoosiers care about most through the Indiana Food Vision survey.
Take this ONE survey and have your voice heard TWICE!
Input from this survey will be disaggregated by our 7 counties and feed into our regional plan, in addition to informing the statewide vision!
Please take about 10-15 minutes to share about your day-to-day food system experience by clicking the link to the survey.
Your voice will be included in both the NWI Community Food Plan and the Indiana Food Vision!
What is a food system plan?
As defined by the American Planning Association:
“A set of interconnected, forward-thinking activities that strengthen a community and regional food system through the creation and implementation of plans and policies.”
What can a food system plan help northwest Indiana Achieve?
Vibrant local food systems can yield so many benefits: supporting health, entrepreneurship, environmental benefits, celebrate diversity and empower everyone to participate bc we all eat!
UPDATES
Local Food for Schools Program Feedback
Your ongoing collaboration is instrumental in providing students with healthy and delicious meals featuring locally sourced ingredients.
To ensure we continue to meet the needs of our schools and students, we kindly request your participation in the LFS program feedback survey. Your valuable insights will be used to evaluate the program's effectiveness and guide future improvements.
The completion of this brief survey will take approximately five minutes. Your feedback is crucial in shaping the future of the LFS program.
Thank you to those who have completed the survey/survey interview. For those of you who have not completed the survey, Click here to access the survey: https://www.surveymonkey.com/r/JBJSB6S
Your participation is greatly appreciated!
LFS Funding Availability for Summer Programs:
Reminder: LFS funds are only available for SFAs operating under the Seamless Summer Option. If you have any questions, please do not hesitate to reach out.
SFA’s participating in the Summer Feeding Program can purchase local items from Region Roots Food Hub Schools & Pantries Catalog.
Looking Ahead
We're already gearing up for an exciting next school year with even more delicious local options for our LFS program. We can't wait to share our plans with you soon!
TRAININGS
June 18 -19 Indiana Farm to School Symposium - Hendricks County
The Indiana Department of Education is pleased to invite all Pre K-12 and ECE educators, food service staff, school administrators, farmers , child nutrition professionals, local food advocates, and interested community members to a collaborative learning experience.
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
Farm to School: May 2024 Newsletter
Celebrating Local Food for Schools
As the warm spring sunshine bathes our communities, we enter the beautiful month of May in our Local Food for Schools program. The NWI Food Council and Region Roots Team would like to take a moment to express our sincere gratitude for your incredible dedication and tireless efforts throughout the school year. Your commitment to nourishing students with healthy, local food has been instrumental in fostering a thriving farm-to-school connection!
We appreciate the food heroes for nourishing students with fresh, local food! You fuel their bodies and minds, helping them reach their full potential.
School Spotlight: Duneland School Corporation
The Duneland School Corporation's Child Nutrition Department took a significant step towards incorporating fresh, locally-grown produce into its school lunch program this academic year by acquiring its first hydroponic garden unit. This initiative aligns with the growing Farm-to-School movement, which emphasizes connecting schools with local farms and producers to enhance the quality and freshness of food served to students.
Additionally, Child Nutrition Director, Tammy Watkins recently secured a grant from the Indiana Department of Health to purchase four more hydroponic units. This expansion will allow even more students to participate in the program and experience the benefits of growing their own food. The inclusion of classroom teachers in the project further strengthens the educational component, allowing students to learn about hydroponics and plant science in a hands-on environment.
The use of hydroponic gardening offers several advantages for school-based programs. Each unit is self-contained and easy to maintain, requiring minimal space and resources. The provided rockwool starter cubes, seeds, water testing kits, and nutrients ensure a controlled growing environment that is ideal for producing fresh lettuce for school meals. With seeds sprouting within just three days, the hydroponic system offers a quick and reliable method for cultivating fresh produce throughout the school year.
May Food Celebrations
May is National Salsa Month
May 13 - National Hummus Day
May 29 - National Biscuit Day
FEATURED FARM
>>> RAINFIELD FARM
Learn more about where your lettuce mix for your schools comes from.
Born in 2012, Rainfield Farm practices small scale farming on thirteen acres of land, one of which is used for growing produce and flowers. The fields are strategically placed to minimally impact the natural landscape of pines and rolling hills.
We're a certified naturally grown farm which prevents the use of pesticides and synthetic chemicals. We rely heavily on composting and soil conditioning through cover crops, green manure and crop rotations. Our farm is a USDA conservation partner (EQIP) specifically our pollinator fields and we're a partner of the Indiana Grown initiative.
We are a small farm that sells fresh and healthy vegetables directly to restaurants and grocery stores. Our flower and vegetable CSA membership program allows you to enjoy our produce straight from the farm. Stay with us in our cozy tiny home, surrounded by lush green fields or join us for farm picnics and visit our onsite farm store.
Our mission is to bring the freshest and most delicious produce to your table while promoting sustainable and responsible farming practices. We are passionate about growing food the right way, and we believe in the importance of knowing where your food comes from and who grows it.
UPDATES
Local Food for Schools Program Feedback
We will be conducting surveys in May to gather your feedback on:
Your experience with the Local Food for Schools program
The quality and variety of local produce and food available
Program logistics and communication
Suggestions for improvement
There are three ways you can participate in the survey:
Phone Interview: We will be scheduling brief phone interviews with a member of our team.
Virtual Meeting: For a more in-depth conversation, you can choose to participate in a virtual meeting.
Digital Survey: A digital survey will also be available for your convenience.
Please note: We will be contacting you soon to schedule your phone interview or virtual meeting at a time that is convenient for you.
Your participation is greatly appreciated! Your feedback will be used to make informed decisions about the future of Local Food Procurement for schools. If you have any questions in the meantime, please don't hesitate to contact us. Thank you for your time and dedication!
LFS Funding Availability for Summer Programs
LFS funds are available for specific summer programs but with some limitations. These funds can only be used by School Food Authorities (SFAs) currently operating either the National School Lunch Program (NSLP) or the School Breakfast Program (SBP). This includes programs like Seamless Summer Option and NSLP Afterschool Snacks, as these are all considered components of the NSLP.
Important Restriction: LFS and Summer Food Service Program (SFSP)
Please note: If an SFA already operates NSLP and/or SBP, they cannot use LFS funds in conjunction with the Summer Food Service Program (SFSP). LFS funds are only available for SFAs operating under the Seamless Summer Option.
TRAININGS
June 18 -19 Indiana Farm to School Symposium - Hendricks County
The Indiana Department of Education is pleased to invite all Pre K-12 and ECE educators, food service staff, school administrators, farmers , child nutrition professionals, local food advocates, and interested community members to a collaborative learning experience.
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
Farm to School: April 2024 Newsletter
Spring has Sprung: Embrace the Season’s Bounty
Ah, Spring. The season where nature awakens from its winter slumber. Gone are the days of heavy stews and winter comfort food. As the world bursts forth with vibrant colors and fresh produce, school cafeterias have a fantastic opportunity to embrace the season and offer students a delightful spring fling on their lunch trays.
Many schools are fortunate to have access to local farms. Spring is the perfect time to partner with local growers, food hubs, and incorporate fresh, seasonal produce on the cafeteria menu. This not only supports local agriculture but also ensures students are getting the highest quality ingredients at their peak of flavor.
By embracing the fresh flavors and vibrant colors of Spring, school cafeterias can transform student lunches into a delightful and nutritious experience. By working together, we can make school lunches a reflection of the vibrant energy and fresh flavors that Spring brings.
Seasonal Spotlight: Introducing Ramps to School Menus
Aromatic Treasure
This April, we're excited to introduce a unique and flavorful addition to the Local Food for Schools (LFS) Catalog: ramps (Allium tricoccum). These North American perennials, also known as wild leeks or spring onions, offer a delightful introduction to foraged foods for students.
Botanical Description and Sustainable Practices
Ramps resemble green onions but boast 2-3 much broader leaves. Two distinct varieties are commonly found: one with a distinctive purple/burgundy streak on the leaf stems or bulb, and another with narrower leaves lacking the purple hue. While the entire plant is edible, promoting sustainable harvesting practices is paramount. Region Roots partners with responsible foragers like Edaphon Farm, who ensure responsible harvesting techniques to avoid depleting ramp patches. Our focus is on procuring the leaves, leaving the bulbs undisturbed to allow for plant regeneration.
Availability and Educational Opportunities
Ramps will be available later this month of April in the LFS Catalog. This presents a fantastic opportunity to incorporate them into student lunches as part of a taste test or exploration of seasonal ingredients. Their unique flavor profile, similar to a combination of onion and garlic, can add a delightful touch to various dishes.
Bringing the Local Harvest to the Classroom
Integrating ramps into the school menu is a wonderful way to connect students with local, seasonal produce while fostering an appreciation for responsible foraging practices. We encourage educators to utilize this opportunity to discuss the importance of sustainability and explore the fascinating world of wild foods.
<<<FEATURED RECIPE>>>
April Food Celebrations
April 8 - National Empanada Day
April 12 - National Grilled Cheese Day
Spinach and Tomato Grilled Cheese
April 12 - National Garlic Day
FEATURED FARM
>>> EDAPHON FARMS
Crown Point, Indiana
We are a farm and homestead focused on cultivating life: soil life, animal life, plant life, fungal life, and human life. Our offerings are focused on unique and particularly healthful produce including gourmet mushrooms, heirloom and rare fruits and vegetables, and specialty garlic. Our farm is a in health, flavor, and curiosity of everything life and nature have to offer.
Regions Roots Welcomes Spring with Local Delights
This April, Regions Roots is thrilled to expand its offerings with two exciting new seasonal items, sourced from exceptional local farms:
Wild Ramps from Edaphon Farm: These vibrant, forest-grown delicacies will add an onion garlicky kick to your favorite dishes. Edaphon Farm, known for its commitment to cultivating unique and healthful produce, brings these wild ramps fresh from the forest floor to your table.
Green Garlic from Kankakee Valley Homestead: Enjoy the delicate flavor of young garlic shoots with our Green Garlic, sourced from Kankakee Valley Homestead. This versatile ingredient adds a touch of mild garlic nuance to a variety of culinary creations.
Both Edaphon Farm and Kankakee Valley Homestead share our dedication to providing high-quality, locally grown produce. By incorporating these seasonal specialties into your meals, you're not only indulging in delicious flavors, but also supporting sustainable farming practices within our region.
Stay tuned for more exciting updates on seasonal offerings and local partnerships at Regions Roots!
UPDATES
Grant application remains open, please go to the Innovation Hub website, HERE
Our USDA-funded grant-making initiative offers funding, training and other assistance to partnerships that include farmers, food producers, suppliers, distributors, schools, and organizations.
Deadline to submit application is April 30, 2024
TRAININGS
Only 30 open registration spots remain for Indiana school nutrition/foodservice professionals and school health services professionals to attend a free Trauma-Informed Nutrition Security Training sponsored by the IDOH, DNPA, and facilitated by Leah's Pantry, a national leader in trauma-informed nutrition. This unique training will provide a fresh perspective on nutrition with the objective of increasing the health and resilience of your students and their families.
Participants will:
Explore the relationship between positive and adverse experiences and nutrition.
Learn the basic process and principles of a trauma-informed approach and how to apply these to your work.
Be provided with an opportunity to reflect on professional implications of your own relationship to food and self-care.
This training will include approximately one hour of self-paced work before each live session (three hours total, to include videos, activities, readings) and three 1.5-hour Zoom webinars (see schedule below). The self-paced work can be completed in smaller increments, with progress saved as you go.
Live Session Schedule:
Tuesday, April 16: 3-4:30pm ET
Tuesday, April 23: 3-4:30pm ET
Tuesday, April 30: 3-4:30pm ET
Please note: The live Zoom sessions are an integral part of the training, so it is highly recommended that participants attend instead of watching the recording at a later time.
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
Farm to School: March 2024 Newsletter
National Nutrition Month
In these uncertain times, breakfast is more important than ever as it is the foundation for student physical and emotional well-being. Studies have shown that students whose nutritional needs are met have fewer attendance issues and discipline problems and enhanced abilities to learn and achieve. There are many reasons children do not have the opportunity to eat breakfast at home: early rising, busy or hectic weekday mornings, long bus rides, working parents, the inability of families to provide nutritious food, and food insecurity. We are excited to see how schools are incorporating local foods into breakfast meals to fuel students for success during National School Breakfast Week. Thank you food service staff for all you do to give students a great start to their day.
National Nutrition Month Celebrations
Thank you for celebrating National School Breakfast Week. If your breakfast menu highlights local foods, please share your photos by uploading them to this FOLDER or send your photos directly to veronica@nwifoodcouncil.org. We will highlight photos at future events, programs, and share with other stakeholders. Please make sure that any children and individuals featured in your photos have current photo release forms. Thank You!
>>>RESOURCES
***add resources/links or delete section if it does not apply
<<<FEATURED RECIPE>>>
Sweet and Sloppy Joe
This kid friendly recipe combines ground beef, bell peppers and onions in a sweet and savory sauce. A delicious sandwich.
March Food Celebrations
March 13 - National Chicken Noodle Soup
March 18 - National Sloppy Joe Day
REGION ROOTS FARM FEST 2024
Thank you for joining us at Region Roots Farm Fest 2024. The event was a celebration of our local food community and the people who work so hard to bring delicious local foods to our plates and schools. It was an evening of wonderful local food & talent.
UPDATES
FUNDING
Lake Michigan School Food System Innovation Hub Awards
DEADLINE: April 30, 2024
SPARK AWARDS
Spark Awards fund projects that need a short-term infusion of funds for the school food system and marketplace improvements, such as capacity building, planning, and product testing projects.
Award Range: $10,000 - $75,000
INNOVATION COLLABORATIVE AWARDS
Innovation Collaborative Awards fund projects that promote systems-level change of the school food system and marketplace, such as scaling up of programs, regional partnerships, or new program or product development and integration.
UPCOMING EVENTS
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
Farm to School: February 2024 Newsletter
Creating a Love Connection and Memories to Food
We all have that one love connection to cafeteria food. No childhood is complete without the memory of the cafeteria “lunch lady.” She was the underappreciated, and often feared, deliverer of lunch. There are some great and not so great memories of the food we ate in school. My favorite memory is the every other Friday lunch plate: Beef and Cheese Enchiladas with a side of rice and charro beans, all made from scratch.
Local Food for Schools has opened the door to the school food cafeteria supply chain by promoting the connection between local farms and the cafeteria. By serving locally grown and produced food, you can help to encourage healthy eating and create lasting memories for your students.
Harvest of the Month: Carrots
Carrots are one of the best sources for beta-carotene. This is super important for growing kids because our bodies turn it into Vitamin A, which is important for vision health, bones, teeth, and skin! Just one medium carrot, or a handful of baby carrots, counts as one serving of your daily veggies.
Indiana Grown for Schools Harvest of the Month
Website:
https://www.ingrown4schools.com/harvest-of-the-month
<<<FEATURED RECIPE>>>
Honey Carrot Coins
Lemon, butter and honey bring out the
flavor in this crowd-pleasing carrot dish.
Coming soon to our LFS catalog: Coined carrots
February Food Celebrations
February 4 - National Homemade Soup Day
February 27 - National Strawberry Day
FEATURED FARM
We have added mushrooms to our Schools & Pantry Catalog. These items are not available through the LFS Program but are available for purchase. Do not hesitate to check out these mushrooms from Windy City Mushrooms.
Fully cooked oyster mushroom
meal sauced, seasoned ready to
heat & eat. Asian Zing is a blend
of sweet and spicy thai chilis
designed to go over rice,
noodles, mixed with meat or
beggies.
Fully cooked sauced and
seasoned BBQ flavor
mushrooms. Rich smokey taste
can replace any meat dish or
made into a BBQ mushroom
sandwich.
Fully Cooked Oyster Mushroom.
Seasoned and sauced with
italian herbs and spices. Perfect
over pasta, on a flat bread, or
mixed in with meat.
>>> WINDY CITY MUSHROOMS
4100 W. 76th Street, Unit G
Chicago, IL 60652
Windy City Mushroom was founded in 2020. With the start of the pandemic, healthy resources became scarce and mushrooms were out of stock in every grocery store and co-op. Chicago needed sustainable option for local consumers. Located in the Ford City neighborhood of Chicago, they pride themselves on growing the finest premium gourmet mushrooms Chicago has to offer at an affordable price.
Mission
Our mission is to get mushrooms on every dinner plate in the country. That means growing mushrooms sustainably and affordably. We do that not only by providing you with the freshest and most delicious mushrooms in Chicago, but with our Fungitarian line of fully cooked oyster mushrooms.
Mushrooms can be the basis of meatless dishes that are friendly and truly appealing to any dietary style.
UPDATES
Grant application is now open, please go to the Innovation Hub website, HERE
Our USDA-funded grant-making initiative offers funding, training and other assistance to partnerships that include farmers, food producers, suppliers, distributors, schools, and organizations.
February 14, Innovation Hub Webinar: Building Connections and Celebrating Cultures and Communities in Your Project Design, Time: 1:00 pm - 2:00 pm CST, REGISTER
SAVE THE DATE
February 26, Region Roots Farm Fest!
Time: 5:00 pm - 8:00pm
Location: County Line Orchard
This will be an exciting evening of food, vendors, chefs, and school food service staff. Please be sure to join us and meet your local farmers, chefs and other food service staff doing some amazing work in the local food system.
June 18-19, Indiana Farm to School Symposium - Hendricks County
The Indiana Dept. of Ed. welcomes all PreK-12 and ECE teachers, food service staff, school administrative staff, farmers, children nutrition professionals, local food advocates and interested community members to gather and learn about school gardens, local food procurement, and agriculture education! Come learn about and plan your farm to school projects! If you have question, or would like to help plan this event, please contact Sophie Lindley at slindley@doe.in.gov.
RESOURCES
New Indiana Farm to School Map
Does your school of early childhood education (ECE) program have a Farm to School program? These programs might include a school garden, hydroponic tower garden, agriculture education program, local food purchases by your school food service, or other food & farming related activities.
The Indiana Department of Education is creating an Indiana Farm to School Map. They would love to learn about your Farm to School activities and include your school or ECE program on this new map. If you are interested, please fill out their Farm to School Survey.
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