Feeding Kids is Our Top Priority

Food Service combines creativity, dedication and on occasion – even a funny hat

by Loni Rahm

Every weekday at some point between 11:00 a.m. and 12:30 p.m., I drive up to the food distribution lane at MOE — along with many other parents — for a grab and go lunch and breakfast bag for my three sons. On many days during this pandemic, my human contact with someone outside of my household has been limited to those brief encounters with the self-proclaimed “lunch ladies”. They always have a smile and a word of encouragement along with the food bags.

I recently had a chance to chat with Rosey Burkhard, Food Service Director for the Lake Chelan School District, about the meal plan and how it works. The funding to provide free daily breakfast and lunch falls under the authority of the Summer Food Service Program (SFSP) administered by the USDA. Because of COVID-19, the program has been extended into the school year, temporarily augmenting and replacing the free and reduced food program traditionally offered through school districts.

As a result of this program, currently school districts nationwide are granted meal reimbursement costs to provide two nutritious meals to all children 1-18 years old who reside in the school district, regardless of what school they would normally attend.

Although I was initially interested in program facts and figures, Burkhard was quick to deflect almost every question into an opportunity to praise the team who jumped into action to create and maintain their food distribution program.

“It was challenging to figure out in a moment’s notice (last March) how to feed our kids,” said Burkhard. “Everyone worked together. It couldn’t have been possible with the support of transportation, administration, custodial, teachers, food service and more.”

It takes a lot of creativity to develop menus that fit the USDA nutritional guidelines, Burkhard said. The Kitchen Managers are tasked with making sure the grab and go meals also satisfy all safety requirements, which includes determining how to store and distribute hot components as well as how to maintain cold foods properly.

Breakfast and lunch is delivered to several sites throughout the area each weekday morning between 7:30-8:30 a.m. This helps accommodate families who may not be able to pick up the curbside meals offered at the MOE bus lane on Woodin Avenue from 11-12:30 each weekday.

When the conversation got around to the actual numbers of meals served, it was staggering! And impressive!

On average, the Chelan School District Food Service Team plans, executes and distributes 1,100 meals per day! That’s 550 breakfasts and 550 lunches every day.

Burkhard again praised the creativity and dedication of the food service personnel. “If I could give them an award, I would,” she said.

Currently, because numbers and percentages are so crucial to a variety of program funding resources, the school district is requesting all families submit a meal application form. Reimbursements are based upon a variety of figures including the number of students in the district, the number who apply for free and reduced programs, and the number who qualify.

Filling out the school meal application may help provide more than most people realize. It also triggers program support for: