Newsletter #5
Newsletter
New Lunch Program Getting Great Reviews!
For almost nine years we have been working on finding the right balance between offering lunches which are made with locally sourced ingredients, meet FDA requirements, are healthy and organic, are enjoyed by our students and meet our budget. At different periods we were successful in accomplishing some at the expense of others —- we had great meals, great participation and even greater budget overages, at other times we met budgetary expectations but the meals did not meet our expectations in other aspects. So far this year we seem to be accomplishing all of them! YEA!!!
up
40% Participation
50
%
Produce
the Lyme
5
"
I recently attended a workshop where the participants were reminded that all children, and adults, have a need to feel proud. In my guidance classes we have been talking about self-esteem and how we must work to keep our own and other's esteem intact. The workshop presenter stressed that, as parents, we can help fulfill that need in our children by having an expectation of contribution. Children are more resilient when they are expected to give back, when they are required to be helpful. I know from experience that it is often harder to ask, and expect, children to carry out responsibilities/chores than it is to do it yourself. If we keep in mind that this will have long term positive rewards for your child in terms of his/herself competence, his/her relationships with others, and his/her overall success in life, perhaps it will encourage all of us to work a little harder at giving our children an opportunity to experience pride.
"
Helen Skelly
• Volume: 9 • 2014-2015 SCHOOL YEAR
on the Tensen’s Farm
Feedback is crucial, so please let Chef Larry know if you have suggestions or ideas he can be reached via email at [email protected]. Federal nutrition requirements as well as the standard which Lyme expects is a complex balance. Chef Larry has had a few questions about seconds and how and when they are offered. Instead of trying to explain them here I have attached his response in its entirety. Take a look at it and keep us informed about how the lunch program is doing. Based upon the feedback we have received and the level of participation it seems thing are off to a great start!
From the Guidance Office:
"
#
Locally raised Beef
(Lyme Farm Fresh)
School
Serving the Lyme Community for over 100 years
Friday, November 6, 2014
Guidance Counselor
Conference Week
November 17-21
Schools are busy places, certainly more so when obvious things like construction takes place. But even when things are less obvious, they are often just as busy. Currently, we are working on articulating the school’s curriculum and developing means to effectively communicate student progress with families, we continue to focus conversations around values such as respect, inclusion, resiliency and responsibility and continue to build a strong school culture where our communities values can be demonstrated. As busy as these things keep us, what keeps us going is the relationships we work to build. If nothing else schools are about these relationships and the understanding which results from them. Not only understanding about the world around us, but also the world that exists between us. Communication, and the understanding that results from it, is at the very core of our work. Communication with the purpose of understanding, promotes patience, empathy, perspective and flexibility in thinking. We appreciate the trust and opportunity you provide us each time you reach out to us on behalf of your child or yourself.
The Plains School 1906 The
"
Laura Barnes School 1958
Lyme School
Page Two
Newsletter
Week of
Menus
11/10 to 11/14 • Week of 11/17 to 11/21 Breakfast is served at 7:45
Al a carte Fruit and Milk are available everyday
No School
Tuesday, November 11th
Veteran’s Day
" " " "
Monday
HOT LUNCH: Popcorn Chicken w/sauce Buttered Egg Noodles Beets Orange Wedges
HOT LUNCH: Brunch for Lunch! French Toast Sticks, Local Syrup Sausage Baked Hash Browns Apple Crisp
Sandwich Option: SunButter&Jelly
Sandwich Option: Tuna Sandwich
"
Conference Week
November 17-21
"
Schedule
Monday: Dismissal is 1:30
Tuesday: Dismissal is 1:30
Wednesday: Dismissal is 1:30
Thursday: Dismissal is 2:00
Friday: Dismissal is 1:30
"
Tuesday
Wednesday
HOLIDAY
Thank you to Lyme’s veterans as well as veterans everywhere HOT LUNCH: Turkey, Cheddar, Bacon Melt Potato Salad Mixed Veggies Ice Cream Sandwich
"
Sandwich Option: Chicken Salad
Thursday
Is going to Happen!
"Yowsa! Stay tuned and get ready for a new format and lots of fun!!
HOT LUNCH: Homemade Mac and Cheese Green Beans W/G Garlic Dinner Roll Ice Cream
"
Sandwich Option: Egg Salad
Friday
HOT LUNCH: Cheese or Chef ’s Choice Pizza Pasta & Veg Salad Apples
"
Sandwich Option: Grilled Cheese
" "
Early Dismissal 1:30
HOT LUNCH: Beef Tacos, W/G Tortilla Cheddar Cheese Black Beans Sweet Corn Fruit Salad
" "
Sandwich Option: Veggie Burger
Early Dismissal 1:30
HOT LUNCH: Meatball Sub with Mozzarella Cheese Sweet Potatoes Sautéed Veggies Vanilla Pudding
" "
Sandwich Option: SunButter&Jelly
Early Dismissal 1:30
HOT LUNCH: Bacon, Lettuce and Tomato Wrap W/G Cheetos Four Bean Salad Ice Cream
"
Sandwich Option: Ham Salad
Regular Thursday Dismissal 2:00 HOT LUNCH: Cheese or Chef ’s Choice Pizza Garden Salad with Choice of Dressing
" "
Sandwich Option: Egg Salad
Early Dismissal 1:30
Contact me at: [email protected] Phone: 795-2125 or just stop by. You may print color copies of the Newsletters at: www. LymeSchool.org Hot Lunch Discrimination Statement: This explains what to do if you believe you have been treated unfairly. “In accordance with Federal law and US Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write USDA, Director of Civil Rights, 1400 Independence Ave., SW, Washington, DC 20250-9410 or call (800) 795-3272 or (202) 720-6382 (TTY). USDA is an equal opportunity provider and employer.”
News From the Kitchen Offer vs. Serve and the New Meal Pa4ern Policy Hey everyone! The year is going very well and I’m very excited that the overall reac9on from the students has been quite excellent. The kitchen, dining room, and students are awesome and things are progressing nicely! I want to spend a minute and explain a few points about the new USDA rulings in regard to the Na9onal School Lunch Pro-‐ gram (NSLP), which we as a school are a par9cipant in. I thought it would be helpful to offer a quick rundown on what is required and what the students must understand when coming through the lunch line. Offer versus Serve (OVS) is a USDA program designed to help reduce waste and permit students to choose the foods that they will eat. The specific combina9on of op9ons as stated below are required in order for us to credit their meal as reim-‐ bursable. That is why the guidelines are very specific and I have no leeway in those regula9ons or requirements and there-‐ fore, I must control the por9on size that the students receive. I would appreciate your help in educa9ng the students about this program. If they understand the op9ons when they walk in the door, the serving line will proceed much more quickly and efficiently. In essence, I “Offer” the students the op9on to choose 3 of the 5 components that make up a reimbursable meal. They can absolutely choose all 5 (or 4), by the way, if they wish. The 5 components that I will offer them daily in some form or com-‐ bina9on are: Meat/ Meat Alterna9ve, Grains, Fruits, Vegetables, and Fluid Milk. A Couple of Rules that apply to this Guideline are (There are many more): 1. One of the selec9ons must be a minimum of a ½ cup serving of fruit or vegetables or the combina9on of the two. Again, in terms of making sure they understand what the choice is and that the por9on is appropriate, I will take care of that on the serving line. 2. Whether they choose 3 or 4 or all 5 of the required components, they will be charged for a complete reimbursable meal. 3. “Seconds” and items purchased as “ala carte” are not reimbursable meals. This is why they are charged indi-‐ vidually. This includes an individual sandwich, milk, juice, side item, an apple, etc. Addi9onally, “seconds” are de-‐ pendent on the specific item(s) being offered, and therefore, will not always be available. I could go much more in-‐depth with this, but I believe that these couple of points are sufficient to get the conversa9on going between all of us and the students. The kitchen, style of service, and food selec9ons have changed this year, and will con9nue to change. I have chosen this op9on regarding how the food is served hoping that the selec9ons (op9ons) will make the meals more interes9ng for the students, increase par9cipa9on, and aid in the reduc9on of food waste, all of which are essen9al. In addi9on, anyone who has ques9ons or requests regarding any students food allergies please let me know as well so that I can make sure that they are receiving what they need nutri9onally. I have found in the past that some9mes students are shy to come forward and ques9on a selec9on or request something special. I have no problem with either. If you have any ques9ons or comments regarding this policy or would like more in-‐depth informa9on about the NSLP and OVS please come by or email me any9me.
New Lunch Program Getting Great Reviews!
For almost nine years we have been working on finding the right balance between offering lunches which are made with locally sourced ingredients, meet FDA requirements, are healthy and organic, are enjoyed by our students and meet our budget. At different periods we were successful in accomplishing some at the expense of others —- we had great meals, great participation and even greater budget overages, at other times we met budgetary expectations but the meals did not meet our expectations in other aspects. So far this year we seem to be accomplishing all of them! YEA!!!
up
40% Participation
50
%
Produce
the Lyme
5
"
I recently attended a workshop where the participants were reminded that all children, and adults, have a need to feel proud. In my guidance classes we have been talking about self-esteem and how we must work to keep our own and other's esteem intact. The workshop presenter stressed that, as parents, we can help fulfill that need in our children by having an expectation of contribution. Children are more resilient when they are expected to give back, when they are required to be helpful. I know from experience that it is often harder to ask, and expect, children to carry out responsibilities/chores than it is to do it yourself. If we keep in mind that this will have long term positive rewards for your child in terms of his/herself competence, his/her relationships with others, and his/her overall success in life, perhaps it will encourage all of us to work a little harder at giving our children an opportunity to experience pride.
"
Helen Skelly
• Volume: 9 • 2014-2015 SCHOOL YEAR
on the Tensen’s Farm
Feedback is crucial, so please let Chef Larry know if you have suggestions or ideas he can be reached via email at [email protected]. Federal nutrition requirements as well as the standard which Lyme expects is a complex balance. Chef Larry has had a few questions about seconds and how and when they are offered. Instead of trying to explain them here I have attached his response in its entirety. Take a look at it and keep us informed about how the lunch program is doing. Based upon the feedback we have received and the level of participation it seems thing are off to a great start!
From the Guidance Office:
"
#
Locally raised Beef
(Lyme Farm Fresh)
School
Serving the Lyme Community for over 100 years
Friday, November 6, 2014
Guidance Counselor
Conference Week
November 17-21
Schools are busy places, certainly more so when obvious things like construction takes place. But even when things are less obvious, they are often just as busy. Currently, we are working on articulating the school’s curriculum and developing means to effectively communicate student progress with families, we continue to focus conversations around values such as respect, inclusion, resiliency and responsibility and continue to build a strong school culture where our communities values can be demonstrated. As busy as these things keep us, what keeps us going is the relationships we work to build. If nothing else schools are about these relationships and the understanding which results from them. Not only understanding about the world around us, but also the world that exists between us. Communication, and the understanding that results from it, is at the very core of our work. Communication with the purpose of understanding, promotes patience, empathy, perspective and flexibility in thinking. We appreciate the trust and opportunity you provide us each time you reach out to us on behalf of your child or yourself.
The Plains School 1906 The
"
Laura Barnes School 1958
Lyme School
Page Two
Newsletter
Week of
Menus
11/10 to 11/14 • Week of 11/17 to 11/21 Breakfast is served at 7:45
Al a carte Fruit and Milk are available everyday
No School
Tuesday, November 11th
Veteran’s Day
" " " "
Monday
HOT LUNCH: Popcorn Chicken w/sauce Buttered Egg Noodles Beets Orange Wedges
HOT LUNCH: Brunch for Lunch! French Toast Sticks, Local Syrup Sausage Baked Hash Browns Apple Crisp
Sandwich Option: SunButter&Jelly
Sandwich Option: Tuna Sandwich
"
Conference Week
November 17-21
"
Schedule
Monday: Dismissal is 1:30
Tuesday: Dismissal is 1:30
Wednesday: Dismissal is 1:30
Thursday: Dismissal is 2:00
Friday: Dismissal is 1:30
"
Tuesday
Wednesday
HOLIDAY
Thank you to Lyme’s veterans as well as veterans everywhere HOT LUNCH: Turkey, Cheddar, Bacon Melt Potato Salad Mixed Veggies Ice Cream Sandwich
"
Sandwich Option: Chicken Salad
Thursday
Is going to Happen!
"Yowsa! Stay tuned and get ready for a new format and lots of fun!!
HOT LUNCH: Homemade Mac and Cheese Green Beans W/G Garlic Dinner Roll Ice Cream
"
Sandwich Option: Egg Salad
Friday
HOT LUNCH: Cheese or Chef ’s Choice Pizza Pasta & Veg Salad Apples
"
Sandwich Option: Grilled Cheese
" "
Early Dismissal 1:30
HOT LUNCH: Beef Tacos, W/G Tortilla Cheddar Cheese Black Beans Sweet Corn Fruit Salad
" "
Sandwich Option: Veggie Burger
Early Dismissal 1:30
HOT LUNCH: Meatball Sub with Mozzarella Cheese Sweet Potatoes Sautéed Veggies Vanilla Pudding
" "
Sandwich Option: SunButter&Jelly
Early Dismissal 1:30
HOT LUNCH: Bacon, Lettuce and Tomato Wrap W/G Cheetos Four Bean Salad Ice Cream
"
Sandwich Option: Ham Salad
Regular Thursday Dismissal 2:00 HOT LUNCH: Cheese or Chef ’s Choice Pizza Garden Salad with Choice of Dressing
" "
Sandwich Option: Egg Salad
Early Dismissal 1:30
Contact me at: [email protected] Phone: 795-2125 or just stop by. You may print color copies of the Newsletters at: www. LymeSchool.org Hot Lunch Discrimination Statement: This explains what to do if you believe you have been treated unfairly. “In accordance with Federal law and US Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write USDA, Director of Civil Rights, 1400 Independence Ave., SW, Washington, DC 20250-9410 or call (800) 795-3272 or (202) 720-6382 (TTY). USDA is an equal opportunity provider and employer.”
News From the Kitchen Offer vs. Serve and the New Meal Pa4ern Policy Hey everyone! The year is going very well and I’m very excited that the overall reac9on from the students has been quite excellent. The kitchen, dining room, and students are awesome and things are progressing nicely! I want to spend a minute and explain a few points about the new USDA rulings in regard to the Na9onal School Lunch Pro-‐ gram (NSLP), which we as a school are a par9cipant in. I thought it would be helpful to offer a quick rundown on what is required and what the students must understand when coming through the lunch line. Offer versus Serve (OVS) is a USDA program designed to help reduce waste and permit students to choose the foods that they will eat. The specific combina9on of op9ons as stated below are required in order for us to credit their meal as reim-‐ bursable. That is why the guidelines are very specific and I have no leeway in those regula9ons or requirements and there-‐ fore, I must control the por9on size that the students receive. I would appreciate your help in educa9ng the students about this program. If they understand the op9ons when they walk in the door, the serving line will proceed much more quickly and efficiently. In essence, I “Offer” the students the op9on to choose 3 of the 5 components that make up a reimbursable meal. They can absolutely choose all 5 (or 4), by the way, if they wish. The 5 components that I will offer them daily in some form or com-‐ bina9on are: Meat/ Meat Alterna9ve, Grains, Fruits, Vegetables, and Fluid Milk. A Couple of Rules that apply to this Guideline are (There are many more): 1. One of the selec9ons must be a minimum of a ½ cup serving of fruit or vegetables or the combina9on of the two. Again, in terms of making sure they understand what the choice is and that the por9on is appropriate, I will take care of that on the serving line. 2. Whether they choose 3 or 4 or all 5 of the required components, they will be charged for a complete reimbursable meal. 3. “Seconds” and items purchased as “ala carte” are not reimbursable meals. This is why they are charged indi-‐ vidually. This includes an individual sandwich, milk, juice, side item, an apple, etc. Addi9onally, “seconds” are de-‐ pendent on the specific item(s) being offered, and therefore, will not always be available. I could go much more in-‐depth with this, but I believe that these couple of points are sufficient to get the conversa9on going between all of us and the students. The kitchen, style of service, and food selec9ons have changed this year, and will con9nue to change. I have chosen this op9on regarding how the food is served hoping that the selec9ons (op9ons) will make the meals more interes9ng for the students, increase par9cipa9on, and aid in the reduc9on of food waste, all of which are essen9al. In addi9on, anyone who has ques9ons or requests regarding any students food allergies please let me know as well so that I can make sure that they are receiving what they need nutri9onally. I have found in the past that some9mes students are shy to come forward and ques9on a selec9on or request something special. I have no problem with either. If you have any ques9ons or comments regarding this policy or would like more in-‐depth informa9on about the NSLP and OVS please come by or email me any9me.
