Listen to the Story
Before the school bell rings, our Central Kitchen is already buzzing with activity. And this year marks a monumental milestone year for our hard-working culinary crew, who are celebrating the 10-year anniversary of the facility that keeps our students fed. Ten years ago, we were serving half the amount of food we do today. Now, our dedicated team prepares an incredible 19,200 meals every single day, including breakfast and lunch. Creating a menu for thousands of students is a delicate balancing act, and new recipes take time to perfect. "Kids are picky and we have to kind of strike the middle of the road," said Child Nutrition Director Leeda Beha. "When we developed our new sloppy joe recipe last year, some kids like it spicier, some kids like it blander, so we’re really trying to hit the mark, so that what we serve, kids not only eat but they really like.” None of this would be possible without our community. It was funding from the voter-approved 2006 bond that built our Central Kitchen, which now is the eighth largest meal program in the entire state. Thank you, voters! It’s an operation that other districts look to when they’re designing their own. In fact, Beha said that Tacoma is currently building a central kitchen modeled directly after ours, and four programs in Hawaii have done the same. Behind the scenes, our Child Nutrition team works tirelessly to keep student meals completely free. Those are not automatically funded by the state. It takes immense work to keep those breakfast and lunch lines free for our kids. One way families can help is by filling out the annual Child Nutrition Eligibility and Education Benefit application as soon as it’s emailed to you in August. Looking ahead to this fall, the grand opening of the new Bethel High School has many surprises in store for the Bethel Bison, one of which is in the lunch lines. Through OSPI, Beha was able to procure some bison for the start of school. "So we’re working on some bison burgers or some bison hot chili or something,” she said. “So we’re doing recipe development for that.” Whether it is a traditional favorite or a new recipe, our Central Kitchen staff are making sure students are nourished and ready to learn.
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