![]() ![]() That's the big challenge.”Īlthough it comes with challenges, Spreng said made-from-scratch food is the best option. Make the paperwork work, and make the finances work. “Getting back to it, and following the regulations. Spreng said scratch cooking in schools isn't as easy as it sounds due to the logistics behind it. They are also given a one-time system assistance grant of $35,000. Program participants are shown ways to provide better options through workshops, learning courses, assessments, and more. Marlo Spreng Chef Ann posing with Marlo and Ellie in Washington State And then they compile a report to help us move in the direction of scratch cooking." They come on-site for an assessment, and they assess our program top to bottom. “We learned what the program is going to entail, what the steps will be. Other than it being super fun and a great time in a beautiful place, we learned so much,” Spreng said. “The first thing that happened, Ellie and I were lucky enough to travel to Bellingham, Washington for a workshop. Spreng worked with Ellie Ross, the district's Farm-to-School coordinator, to fill out the application and complete interviews. “I’ve told the staff, I wouldn’t be able to do it if I didn’t have the staff I had. We weren’t selected because we need help, we were selected because we are doing such a great job," said Hardin School District Director of Nutrition Marlo Spreng. ![]() “We were selected because we are ready to take the next step. Not every district is eligible to join - they had to have already started taking steps towards the transition-and the Hardin schools' nutrition department is grateful its hard work is paying off. Hardin is the fifth district selected for the program and one of seven districts nationwide to be approved. The "Get Schools Cooking" program stems from the Chef Ann Foundation, a Colorado-based nonprofit organization dedicated to promoting whole-ingredient, scratch-cooking in K-12 public schools. HARDIN - The Hardin School District is freshening up its menu after joining a nationwide three-year program aimed at providing fresher, healthier meals instead of pre-made, heat-and-serve options. ![]()
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