By DEB BENTLY
Staff Writer
On the one hand, free breakfasts and lunches are available to assure students have easy access to good, nutritional meals at no cost to their families.
On the other hand…doughnuts!
“It’s fun to hear the kids whispering to each other down the line,” observes food service worker Brooklyn Strand. “Each one tells the next, ‘It’s doughnuts today!’”
Since Tuesday, June 20, the NRHEG Secondary site has been serving breakfasts and lunches under the Summer Food Service Program (SFSP), a federally funded opportunity administered by the state. At the NRHEG site, costs for the meals will be reimbursed by the United States Department of Agriculture.
Serving will continue through August 11.
NRHEG Food Service director Sara Meihak explains that, because at least 50% of the students enrolled in the district meet the eligibility requirements for free or reduced-price lunches, the district is eligible for SFSP.
Meals are served twice a day: breakfast from 8 to 9 a.m. and lunch from 11:30 to 12:30. Anyone 18 or under is eligible to take part: Diners do not have to submit any sort of application or provide any proof regarding their income or residency. The only requirement is being 18 or younger.
Two workers, Meihak and Strand, are sufficient to serve the 40 to 50 breakfasts and 60 to 70 lunches which have been served for the past two weeks. Meihak says she will not be surprised if numbers continue to grow as word of the meals spreads. She feels the program will have no problem expanding to meet any need.
According to Strand, a certain base number is likely to remain consistent because of the “school-aged care” program based out of the school and thanks to the open weight room secondary athletes are encouraged to participate in. Others, however, can come any way that is convenient. Folks will find the front doors of the school open for entry.
“It has been a good turnout so far for both breakfast and lunch,” observes Meihak. Numbers have been increasing since we started.”
“I see a lot of families benefit from this,” says Strand. “It’s nice to see a group of brothers and sisters–many of them quite young children–sitting down together, usually supervised by one parent.
“We’re doing what we can to satisfy any special needs, for example, gluten free.”
Meihak explains that the program is serving menu items that tend to be quite popular when served during the school year. Just like those dishes, the SFSP offerings must meet USDA standards. It is also a requirement of the program that meals must be eaten on site.
She also wants area gardeners to know that the program can accept donations of homegrown produce; in fact, some of the food already being served was provided by local farmers.
Strand’s job with the program is actually connected to the school twice over. Not only is she now employed in the school’s kitchen, she is also a recent graduate of the Family and Consumer Sciences ProStart program. By taking part in it, she earned a number of certifications which show she is well versed in keeping food safe and can even supervise a professional level kitchen.
She is grateful that her work paid off so quickly. “I like this job,” she says. “And I like it even more on doughnut day.”