August 2024 | Vol. 34 Iss. 8
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Food Edition
SCHOOL LUNCH: RECIPE FOR SUCCESS INCLUDES MORE LOCAL PRODUCE, LESS SUGAR By Jet Burnham | j.burnham@mycityjournals.com
F
arm to Cafeteria Table Once they finally mastered the symbiotic balance between fish and plants in their innovative aquaponic garden, Jordan Academy of Technology and Careers students cultivated enough lettuce to stock two high school cafeteria salad bars for a few days in May. “Nutrition services provided funds for it, so the goal is to always be able to produce some type of food for the district,” JATC teacher and Jordan School District Farm to School Coordinator Margaret Ward said. Produce from the school’s south campus two-acre garden has also been utilized for the district’s summer meal service. “This is really the first season that we’re using the produce that we produce in our grow boxes in the schools,” Ward said. “Yesterday we were over at Columbia Elementary and we served cucumbers that we had grown in the garden at our building. And our edamame is going to be ready next week, so we’ll serve the edamame, as well.” Occasional state-sponsored farm-to-school initiatives, such as Squash Hunger Day (held in July) and Apple Crunch Day (held in October), provide locally grown squash or apples for every student in participating schools. However, Jordan School District Dietician Katie Cole would like to incorporate fresh local produce in all 30,000 meals served each day in the district’s 64 schools. Despite her enthusiasm, she admits it’s not currently feasible. Continued page 10
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Meal prepping
Students get a taste of fresh, locally grown zucchini at Squash Hunger Day at Majestic Elementary Arts Academy. (Doug Flagler/JSD)
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When kitchens go wild