LOWELL — On Monday, June 10, Project Bread, Massachusetts’ leading statewide food safety organization, Department of Elementary and Secondary Education Deputy Commissioner Regina Robinson and Superintendent of Public Schools of Lowell, Liam Skinner, joined the state representatives. Vanna Howard and Rodney Elliott, as well as Lowell. High school nutrition staff members, celebrating their innovative school lunch program, which has expanded since free school meals became permanent in Massachusetts. This is the first school year the district has participated in the Project Bread food scholarship program.
School Food Fellows participate in monthly professional development trainings and on-site meetings with Project Bread chef educators, including the development of new staff-led and student-tested recipes that respond to local food sources and USDA nutritional standards. This is just one key example of how Project Bread is working to ensure nutritious and delicious school meals are available free and without stigma to every student in the state.
Sam Icklan, Project Bread’s director of community nutrition services, who leads the food scholarship program, highlighted the district’s innovative approaches to school meals, meal quality and the positive impact of school meals on academic achievement students. This school year, the nonprofit helped teach students how to make smoothies, assisted nutrition staff with kitchen management and delegation of tasks for efficient meal preparation, developed a recipe staff for a fajita seasoning, launched new menu items such as pork bulgogi and helped host a Grain Bowl extravaganza.
“Project Bread believes in healthy, delicious, free school meals for all children,” says Chef Icklan. “We are very grateful for the opportunity to partner with the Lowell School District through the School Food Grant Program, and we have seen tremendous growth in kitchen management, menu preparation and staff engagement since last October. We know that when students are nourished at school, they are much more focused and ready for the day. And when school nutrition staff are supported by this program, we can see their creativity shine in developing menu items that keep children excited and nourished throughout the day. Nearly one in four households with children in Massachusetts faces food insecurity, and we want to see more students eating better and eating together at school.
During the school tour, Lowell High School teacher Jessica Lander was recognized for her award-winning Tasting History project. What began as a cookbook project for a U.S. history class has since evolved into a collaboration between Lowell School Nutrition Director Alysia Spooner-Gomez and the Department of Nutrition. district food services, aiming to feature meals from students’ ethnic backgrounds on lunch menus to ensure meal options are familiar and appropriate. as diverse as the student population.
“School nutrition is much more than a meal. Lowell Public Schools connects the voice of family to culturally relevant menu items, works with farmers to source local foods, and gives students another reason to come to school each day,” says Rob Leshin, Principal from the DESE Office of Food and Nutrition Programs.
Lander was joined by three of her students, all of whose recipes were collected in the “Tasting History” cookbook and served in the cafeteria. Luis Fernando Shibri Quizhpi, a young Ecuadorian, shared Encebollado, a fish soup made with tuna, cassava and tomatoes. Sahil Hakim, a recent Afghan graduate, shared Qably Palow, the national dish of Afghanistan, and Spooner-Gomez arranged for halal meat to be purchased and served for the first time in the district. Gentille Gikundiro, a youth from the Democratic Republic of Congo and Rwanda, shared Umutsima na Isupu Y’inka — a beef stew with fufu — which was served in the cafeteria during lunch on Monday. Visitors to the school also enjoyed Lowell Cook Wally’s Boomin’ Nachos, a recipe developed in-house and prepared with the support of Project Bread Chef educators Ryan Eckles and Sherry Hughes.
“The Food Fellowship program with Project Bread has been incredible. Chefs Sherry and Ryan worked closely with my team to develop culinary skills and focus on student satisfaction in our schools. Their hands-on approach of working alongside staff to listen to their needs and help them when needed has been a fantastic asset to our team. Spooner-Gomez said. “We’ve also adapted a few recipes that have become student favorites on our menu, from Soy Chicken and Banh Mi Chicken Tacos to our newest entrée featuring our cook’s recipe, Wally’s Boomin Nachos.” This food scholarship is an incredible opportunity for our students and staff and we look forward to expanding the program next year.
Hunger in classrooms is unfortunately a common experience, especially when nearly one in four households with children in the Commonwealth struggle without enough to eat. Last month, Project Bread announced the launch of the Make Hunger History Coalition. For the first time in Massachusetts history, all leading anti-hunger advocates and organizations are joining together to make Massachusetts the first state to end hunger for good. The coalition includes more than 260 advocates, policymakers and organizational leaders across the state who are working for change and building a collective movement together. Their mission will help Massachusetts’ 6,985,000 residents access affordable, nutritious food and thrive in their careers, education and lives.
“Universal free school meals feed students across the Commonwealth. Students are seen, heard and valued,” says Robinson. “Thank you to our partners, the Lowell Public Schools Nutrition Department and the Tasting History Project, who nourish students, foster a sense of belonging, and engage them in deeper learning.” »
Project Bread will continue to collaborate with DESE and school nutrition staff across the state to implement the recently released updated USDA Nutrition Standards. Research has shown that meals purchased at schools are among the healthiest food sources for children, and with new standards focused on reducing sodium and added sugars on school menus, Massachusetts students will benefit from the recipes developed to meet high nutritional standards. by school staff and keeping in mind the children’s tastes.
People experiencing food insecurity should call or text Project Bread’s toll-free FoodSource helpline (1-800-645-8333), which provides confidential assistance connecting to food resources, including SNAP benefits, in 180 languages and for the hearing impaired. For more information, visit projectbread.org/get-help.
