The transformation of Kentucky school lunches has brought a wave of excitement among students, administrators, and farmers alike, as they embrace the delicious offerings of locally sourced food. At Boyle County High School, the highlight of the menu is a fabulous fajita made with locally-raised beef marinated in cumin, served on corn tortillas and topped with queso, guacamole, fresh tomatoes, and crisp lettuce.
This delightful change marks a significant departure from the old days of bland fruit cups, pan pizzas, and skim milk—an era that everyone is thrilled to leave behind. Thanks to a pandemic-inspired initiative, approximately 150 Kentucky farms are now supplying their produce to around 90 school districts across the state, fueled by a generous $3.2 million grant.
Cheyenne Barsotti, the Food Service Director for Boyle County Schools, expresses how this shift towards local sourcing has not only elevated the students’ lunch experience but has also transformed the entire approach to food within the school. The cafeteria staff often prepares meals from scratch, depending on the local produce available. This fresh approach has fostered a growing trust between students and the kitchen staff, allowing them to experiment with new recipes and flavors.
Students have responded positively, with some rating the fajitas a fantastic 9.5 out of 10. Barsotti shares her joy, stating, “I love it because I know that means they’re enjoying it.” She emphasizes the importance of high-quality ingredients, particularly center-of-the-plate items like beef, which stand out when sourced locally. It’s clear that the students are appreciating the difference.
The recent updates in American health policy have also played a role, as the USDA Dietary Guidelines now emphasize protein over carbohydrates and encourage the use of fresh, perishable foods instead of processed options. This approach is reflected in both the meals served at schools like Boyle and the enthusiasm of local farmers eager to support the program.
One such farm, Circle G Farms, located just 7 miles from Boyle, raises cattle on feed grown right on the property, utilizing sustainable practices that enhance the entire farming operation. Co-owner Carly Guinn explains, “That’s the origin of Circle G Farms. We try to utilize every division of our farm to its highest potential and keep it sustainable.”
Although the initial grant funding has concluded, the momentum generated by this program has inspired school districts to continue the positive changes in their menus and attitudes towards local food. The future looks bright as Kentucky schools work to maintain this vibrant new direction in their lunch offerings.
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