Farm to School: April 2025 Newsletter

Apr 9

April Blooms and Bruised Hearts: Navigating Farm to School in Challenging Times

As we welcome the vibrant blooms of April, a season of growth and renewal, it's with a heavy heart that our team addresses you this month. While the earth awakens and our gardens begin to sprout, the landscape of Farm to School funding has experienced a devastating frost. Just as we were reeling from the unexpected cancellation of the Local Food for Schools program, we now face the disheartening news that the USDA FY 2025 Patrick Leahy Farm to School grant cycle has been canceled. No applications will be reviewed.

For those of us dedicated to nurturing the connection between our schools and local farms, this news is more than just a budgetary setback; it's a blow to the very foundation of our work. The dreams we’ve cultivated, the partnerships we’ve fostered, and the tangible impact we've seen on our children's health and our local economies now face an uncertain future. This newsletter, therefore, arrives at a bittersweet moment – a time for celebrating the resilience of our community even amidst profound disappointment.

Despite these challenges, our commitment remains steadfast. We will continue to find innovative ways to bring fresh, local food into our schools and to educate our students about the importance of sustainable agriculture. This month, we spotlight a farmer whose dedication to education and food access embodies the very spirit of our work, reinforcing the enduring power of Farm to School. We believe that even amidst adversity, the seeds of change we have sown will continue to flourish, bringing forth a bountiful harvest.

Farmer Spotlight: Tuholski Produce

Becca and Mike Tuholski, driven by a vision of a sustainable homestead that would actively contribute to their community and prioritize food access, established Tuholski Produce in LaPorte in 2018. As teachers at LaPorte High School, they dedicated their summers to cultivating over 40 varieties of fresh produce. Initially, they operated as a market farm and offered a 25-member CSA, directly connecting with consumers. As Becca’s passion for public health and agriculture deepened, she transitioned from teaching to working directly on food access programs with the NWI Food Council.

Recognizing the importance of equitable food access, they registered their farm to accept WIC and Senior Farmers Market Nutrition Program benefits, ensuring their produce reached vulnerable populations.

As their family expanded, welcoming their first daughter in 2023, Becca and Mike adapted their business model. They transitioned to wholesale, partnering with Region Roots Local Farm & Food Hub, a mission-driven local food hub, to supply programs like FarmHer to Mama and the Local Food for Schools program. This shift allowed them to focus on sustainable production while still impacting their community.

A USDA EQIP grant enabled them to build a 100-foot high tunnel, significantly extending their growing season. This investment allowed for efficient and sustainable production of tomatoes and cucumbers during warmer months and a variety of greens in colder months. While they continue to grow a diverse selection of fruits and vegetables, they have streamlined their operations to focus on crops they can cultivate most effectively.

Becca emphasizes the critical role of programs like Local Food for Schools in providing "local, fresh, nutrient-dense food to those who need it most." She has witnessed firsthand the positive impact of their produce in NWI K-12 schools, noting the students' enjoyment of school meals featuring their vegetables. "Being able to supply our local produce to students is both improving nutritious food access and building healthy habits that students will carry with them for the rest of their lives. That is no small feat!" she states, highlighting the long-term benefits of these programs.

Red Cabbage Fun Facts

Red cabbage, also called purple cabbage, is a leafy vegetable from the cabbage family. It typically comes as a head of cabbage, which is a ball of tight leaves. Red cabbage has broad reddish-purple leaves with a thick white stem at the bottom of the head. The leaves have a chewy texture when raw and a softer texture when cooked. Fresh red cabbage should feel heavy with tight leaves around the head.

Raw red cabbage tastes fresh and slightly peppery. When cooked, red cabbage develops a sweeter flavor.
Red cabbage looks purple due to a type of pigment. This same pigment gives blueberries their color, too!

<<< FEATURED RECIPES >>>

Purple Power Bean Wrap

Components: Dark Green, Grains, Legume, Meat/Meat Alternate, Other, Vegetable

Source: USDA Recipes for Healthy Kids

Servings: 50 servings

Crediting: 1 wrap (two halves) provides:

Legume as Meat Alternate: ½ oz equivalent meat alternate, ¼ cup dark green vegetable, 3/8 cup other vegetable, and 1-3⁄4 oz equivalent grains.

Legume as Vegetable: 1/8 cup legume vegetable, ¼ cup dark green vegetable, 3/8 cup other vegetable, and 1-3⁄4 oz equivalent grains.

Farm Fest was a resounding success! A huge thank you to all the farmers, food service directors, chefs, and food system advocates who joined us. Your participation made the event truly special. We appreciate your dedication to building a stronger food system.

Upcoming Opportunties

What are indigenous foods, where do we get them, and how do we prepare them? Many native North American foods, both cultivated and harvested, were removed from our diets through intentional colonial efforts. Mariah Gladstone is leading the way in a food movement that is revitalizing and incorporating these important foods into the contemporary diet. During her cooking demonstration, she will prepare one of her original recipes and showcase other indigenous foods that can be grown in school gardens and easily incorporated into your own kitchen. REGISTER HERE

Build a program that honors indigenous stewardship throughout the garden, classroom, and cafeteria. In this webinar, learn from Hardin School District, MT, and how they’ve incorporated community feedback to create curriculum highlighting local tribes and events reflecting ancestral community gatherings. REGISTER HERE

The Indiana Department of Health invites you to a training opportunity facilitated by Leah's Pantry, a national leader in trauma-informed nutrition. This unique training will bring a fresh perspective to school staff with the objective of increasing the health and resilience of the children, families, and communities you serve. While this training is intended for teachers, administrators, and classroom support staff, other school staff are also welcome to attend.

Participants will:

Examine the relationship between positive and adverse experiences and nourishment.
Discuss the basic process and principles of a trauma-informed approach (as it relates to food and nutrition) and how to apply them in a school setting.
Reflect on how your own relationship to food and self-care impact your professional practice.

If you would like to learn more, we encourage you to visit the link to REGISTER 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