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DECORAH — The Decorah School District (DSD) is set to enhance its acclaimed farm-to-school program this school year thanks to a substantial $149,998 Healthy Meals Incentives (HMI) grant. The funding - used toward new equipment, installation fees, local foods, and training - aims to bolster the district's commitment to providing fresh, locally sourced meals to students. DSD's farm-to-school initiative, which began with a focus on local apples, yogurt and produce from school gardens, has evolved under the stewardship of Nutrition Director and Culinary Specialist Chad Elliott. The program now features a daily menu brimming with locally sourced ingredients. "Farm to school makes perfect sense in school nutrition programs," said Elliott. "Local foods deliver a high quality product at a competitive price. In Decorah, we start with locally grown, quality products to feed our entire district, and we are pleased to stimulate the local economy at the same time." The HMI grant is part of an allocation of nearly $30 million by the U.S. Department of Agriculture's Food and Nutrition Service to 264 schools across 44 states and the District of Columbia. For Decorah, this grant has enabled the district to invest in new kitchen equipment, which will be utilized this upcoming school year to enhance meal preparation and flavor. According to Elliott, new combi-ovens, that cook with steam and convection, will allow staff to serve freshly-steamed food items without needing transport or holding before service. Soft-serve frozen yogurt machines will offer a nutritious dessert alternative, utilizing local, nutrient-rich Greek yogurt and fruit purees. A new, fourteen-foot grill/smoker will introduce several exciting "grill" days into the district's menu calendar, adding a tremendous amount of flavor to various meat and vegetable offerings while adding zero salt, fat or sugar. A patty maker was also purchased, which will save the district 40% on processing fees for shaping patties of hamburger, sausage, brats and meatballs. DSD's collaboration with local farmers and suppliers remains a cornerstone of the program's success. Elliott acknowledges the Iowa Food Hub, a local non-profit with a mission to connect farmers to community food initiatives, as instrumental in facilitating these local purchases. "The Iowa Food Hub has made local purchasing very easy for schools and opens so many windows to local food sources," he said. "In May, I create a weekly list of necessary supplies — reflective of each growing season — and their quantities, for the following school year. The food hub works with growers to make sure they will have what we need." On September 25, the district will celebrate Local Food Day, offering students meals made exclusively with ingredients sourced from nearby farms and producers. Previous Local Food Day menus included a breakfast of freshly-baked, whole-wheat pizza crusts topped with sausage gravy, bacon, scrambled eggs and a side of local pears. For lunch, students enjoyed grilled local burgers, homemade ranch dressing, roasted garlic and herb Yukon Gold potatoes and caramel apples. Ingredients for these meals are sourced from nearby farms including Meadowlark Organics in Ridgeway, Wis.; Homestead Dairy in Waukon, Iowa; Hart Country Meats in Rushford, Minn.; South Mound Orchard in Sherrill, Iowa; Polashek's Locker in Protivin, Iowa; Cedar Ridge Farm in Elgin, Iowa; Winneshiek County Cattlemen; Beck's Orchard in Buckingham, Iowa; Upper Iowa Beef in Lime Springs, Iowa; Quillins in Waukon, Iowa; Elma Locker in Elma, Iowa; All Seasons Harvest in Cedar Falls, Iowa; Country View Dairy in Hawkeye, Iowa; Patchwork Green Farm in Decorah, Iowa and from Decorah High School's own student-run gardens. The farm-to-school program also serves as a valuable educational tool for promoting a deeper understanding of food production and sustainability among the district's students. Elementary students participate in taste tests led by early childhood facilitator Shanna Putnam Dibble for new menu items, while high school students engage in the entire food cycle of planting, growing, harvesting, processing and composting. The high school gardens, managed by science teachers Tim Hayes and Brad Johansen, provide an abundance of produce. "When the school garden crew has a large harvest, we are fortunate to get help in processing these produce items by the students in Hayes' and Johansen's classes," said Elliott. "Peeling garlic, squash, onions and cleaning lettuce are just some of the great help we get from them. Gina Holthaus and her health classes have helped shuck 1000 ears of local sweet corn for the menu several times. Many hands make short work!" As with any ambitious endeavor, the farm-to-school initiative does not come without its challenges. Between short staffing, "pre-packaged" industry standards and budget constraints, Elliott and his team persevere. "Even with low wages and challenging shift times, we are fortunate to hire many retirees for these positions, but they have short-term employment because they are already retired from previous professions," he said. "Eventually, our local purchases will plateau as we have a set amount of labor to work with. Although more expensive, one option we could try in the future is to purchase pre-cut local produce items, which would allow for increased purchases in other areas that require additional labor." As the farm-to-school program continues to thrive, its impact on the DSD and beyond remains optimistic. "School nutrition departments live with the negative stigma of 'school lunch' because of the tools given to them in regards to budget and support," said Elliott. "We are fortunate to have a community and administration that supports our efforts as well as an area food hub to assist in procuring amazing local foods." Stay up-to-date with Decorah's farm-to-school initiative here.

Support your local businesses

Decorah School District Expands Farm-to-School Program with $150,000 Grant