There’s something a little bit WILD going on in the South Carolina school nutrition system. At the recent South Carolina School Nutrition Conference, a full-blown Chopped Challenge took place testing participants’ cooking skills to the max and resulting in one very excited 1st place winner. Four teams of school nutrition staffers from Lancaster, Greenville, Williamsburg County and Greenwood 50, competed in the challenge, producing a school meal containing a trio of ingredients, including pulled pork, fresh spinach, and frozen Wild Blueberries from Maine.Read More
WELCOME TO WILD ABOUT SCHOOL FOOD!
Are rising food costs getting the best of you? Is sourcing and preparing the healthiest foods a tribulation? Is food waste a weekly heartache? The Wild About School Food Blog is here to help you with some of the key challenges of your busy and demanding job.
- Reducing Serving Costs: Get the inside scoop on ways to stretch your commodity food dollars
- Improving Student Participation: Access proven school recipes that students love
- Addressing Operational Concerns: Get easy-to-serve bulk recipes, using limited ingredients
- Delivering Health and Nutrition: Meet USDA guidelines and get the credit you deserve
If you could ….
find a fruit that costs only 12 cents per serving and make it the star of your menu…
substitute a conventional fruit with a fruit packed with bold flavor….
add pizzazz to your savory and sweet dishes…
increase the nutrition density of your menu…
innovate with one of our nation’s original crops…
Would you go Wild?Read More
Topics: Heatlh and Nutrition
We’ve all heard that you are what you eat. A new study suggests that kids’ executive brain function is also tied to diet.
The study, recently published in Food & Function, explores the impact of flavonoid-rich foods, such as wild blueberries on children. Executive function is a set of mental skills, controlled by the frontal lobe area of the brain, that helps us manage time, pay attention, and get things done.Read More
For Chef Samantha Cowens-Gasbarro, know your customers is one of the most important rules of school food service.
“You have to respect their palate,” says Cowens-Gasbarro, District Nutrition Coordinator for Windham Raymond RSU #14 School District in Maine.Read More
As a chef for Windham Raymond RSU School District #14 in Maine, Samantha Cowens-Gasbarro faces a daunting daily challenge: convincing kids to just try it.
That’s why she and her staff go to great lengths to win kids over to fresh nutritious foods. From fashioning pineapples into owls to carving bug-shaped sandwiches, to dressing up as Thing One and Thing Two for Dr. Seuss’s Birthday: “It’s all about making food fun,” she says.Read More
All chefs must contend with finicky customers. But Blair Currier, director of the Yarmouth School Nutrition Program in Maine, arguably has some of the most discriminating appetites to sate: the K-to-12 set.
“The most challenging thing is keeping kids engaged and interested in foods,” said Currier, who earned his credentials as a School Nutrition Specialist. “They go so quickly to processed food.”The Wild Blueberry has become a go-to ingredient for Currier.Read More
One is smaller, higher in antioxidants, and beloved bby food service chefs & kids.
Fruit is fruit and berries are berries, right? Well, no, there is a big difference between the fruits and the berries we buy and eat. And the difference starts right in the fields where they grow.If you happen to be lucky enough to visit a Wild Blueberry barren, you will experience one of nature’s great miracles. Tens of thousands of acres unfurl across a barren landscape, populated by an unassuming, but resilient, low-bush shrub. Read More
Are rising food costs getting the best of you? Is sourcing and preparing the healthiest foods a tribulation? Is food waste a weekly heartache? The Wild About School Food Blog is here to help you with some of the key challenges of your busy and demanding job.Read More