Dear Parents, Students and Staff,

We believe our school lunch program will soon be the best rural meal program in the state.To reach our goal, we continue to update and improve it. Here are some fresh and delicious updates you can expect to see this year.

Serving a Diversity of Cuisines

We take pride in exposing students to a variety of cuisines from all over the world.Students recently tasted Asian noodle ramen bowls and also Chicken Shawarma, a cuisine from the Middle East.We continue to bring students new creative flavors to expand their food palates.

Fresh and Local Foods

We are fortunate to live in an agricultural area where we can purchase local foods in season from the Valley Roots Local Food Hub.Students benefit from fresh and local items in our meal program that include: potatoes, beets, carrots, onions, mushrooms, cheese, spinach, arugula, cherries, peaches, watermelon, honey dew, radishes, zucchini and green chilis.Local foods not only taste better, but our kids like them too. Purchasing local is an investment in our farmers and our community.

Student Approved Meals

We keep close tabs on making sure that our menu items are student approved.

Scratch Made Meals

Close to 90 percent of our menu offerings are made from scratch, which means that we prepare the food right in our own kitchen.When meals are freshly prepared, they taste better and are better for our students.

Salad Bar Expansion

The salad bar continues to expand to keep it fresh and interesting.Our prepared salads include pickled beets, pasta salad and a rotating variety of options.

New Culinary Program

During the second semester, students will have an opportunity to acquire culinary skills by working right in our school kitchen.We are thrilled to provide this opportunity to 8th and 9th graders.

It is a pleasure to be of service to the community.Thank you for your continued support of our program.

Malcolm Snead
Food Service Director

January 2020 Menu (PDF)

Lunch Program

USDA Policy Statement