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
Photo:River Forest High School
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
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>>>
Photo by J. Kenji Lopez-Alt. Serious Eats
April Food Celebrations
April 8 - National Empanada Day
April 12 - National Grilled Cheese Day
Spinach and Tomato Grilled Cheese
April 12 - National Garlic Day
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!
<<<FEATURED RECIPE>>>
Source: Healthy School Recipes
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>>>
Source: Healthy School Recipes
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