Farm to School State Leaders Convene: November 18, 2014 Marks First Gathering of Montana Stakeholders

One of the many exciting new developments in Montana farm to school efforts is the creation of a full-time Farm to School Coordinator for our state. Aubree Roth is the new Montana Farm to School Coordinator, and one of her first projects was to form the Montana Farm to School Leadership Team. Farm to school efforts encompass a wide range of activities such as bringing local food into school cafeterias, building and tending school gardens, and offering nutrition and food education in classrooms. Aubree worked with a small group of partners, including NCAT, to plan an initial gathering of stakeholder agencies and organizations for the first Farm to School Leadership Team meeting held in Helena on November 18, 2014.

We recently had a chance to talk with Aubree and learn more about this new group of statewide leaders and their priorities for moving farm to school forward in Montana.

What inspired you to start this Farm to School Leadership Team?

“This team has been in the making for a year or more. The reason the planning committee felt it was really important is that we have so many different stakeholders doing great support work for farm to school and we are not really coordinating very well. We are also not communicating and coordinating very well with agencies that are on the periphery of farm to school, so we want to bring them in to help support farm to school.”

Aubree Roth and participants at the Farm to School Leadership gathering.

Aubree Roth and participants at the Farm to School Leadership Team gathering.

Were there other states or models that you looked to in determining how to optimize statewide coordination?

“An inspiring thing from the national scene is seeing how some of these leadership teams have really made significant progress, which made me realize the need and value of getting this done sooner rather than later. The Colorado Farm to School Task Force and the Minnesota Farm to School Leadership Team stand out as excellent models.”

How did you select who to invite to the initial gathering?

“We selected organizations and agencies that have a statewide influence for farm to school and are key to moving it forward. That said, there are plenty of other stakeholders who are vital pieces of the puzzle, we just can’t have every person involved in farm to school in one meeting. Also, we chose organizations and agencies that can represent a broad base of individuals and interests.”

What were your hopes for the gathering? What are your hopes for the leadership team in general?

“My main hope for that initial gathering was to get commitment and interest in forming a Farm to School Leadership Team. The second priority was to identify goals and priorities with stakeholders to determine what we as a group can do to move farm to school forward. Finally, it was vital to actually increase that collaboration and communication as well as tackle some specific collaborative projects.”

What were the priorities identified by the team at the meeting?

“Participants identified their main priority as forming the Farm to School Leadership Team. The second priority was to increase marketing and resource access. People are interested in doing that through a central farm to school website. The third priority is to increase funding and financial support for farm to school.”

How do these priorities align with your work and goals for the coming years as the new Farm to School Coordinator?

“These priorities align very well with my upcoming work as the Farm to School Coordinator, as coordinating a Farm to School Leadership Team was part of my expanded projects, as well as providing more outreach and guidance.”

What do you think is the main strength of the group based on the first meeting, and how do you plan to utilize that strength moving forward?

“The main strength of the group is that there are so many organizations and agencies that are already supporting farm to school, or are at least aware of it, so we can take the base that has already been built and go from there. We don’t have to start from scratch with this.

Another main strength is that the timing seems really perfect for a lot of these groups, as they are starting to think about how they can participate in farm to school. Moving forward, I would like to utilize the great work they have already done and use that as a way to say “look at all the successes we have already had” and move forward from there. We can also make small changes that won’t cost a lot of time or resources and use that to pave the road for farm to school.”

What do you foresee as challenges for this group, and how do you think they will work to overcome them?

“I think the challenge to any group is the group dynamics and the priorities of each organization and agency. The challenge is how to bring them together in a cohesive way so we can accomplish goals and projects as one team.”

NCAT's Nancy Moore facilitating conversation about statewide farm to school efforts.

NCAT’s Nancy Moore facilitating conversation about statewide farm to school efforts.

What do you see as one of the main strengths of Montana’s farm to school landscape?

“One of our strengths is our agricultural heritage. We have agricultural communities and people really buy into and appreciate what farm to school is trying to do. In many cases, it is not a new thing in these communities. They have just been doing it for a long time through FFA or 4-H in their communities. We have a great base and people are really committed to the concept.”

Where do you see opportunity for growth, improvement and collaboration in Montana as relates to farm to school?

“I am really excited about the Farm to School Leadership Team, because it opens up a great ability to collaborate on farm to school efforts. The upcoming Harvest of the Month program is a tangible way to grow farm to school quickly in a structured yet flexible way, while allowing for partnerships. Another area for improvement is in the policy realm with administrative processes or internal policies that we could change with agencies that could smooth the way. We are at a point in Montana where we have a lot of success stories and a good base and now we can really take that to the next level. These ideas can be used to launch new programs and expand current programs. The opportunities are across the board relating to the classroom, cafeteria, and community components of farm to school.”

If there were one thing you wish state leaders in Montana knew about farm to school, what would it be?

“What I would like state leaders in Montana to know about farm to school is that it does benefit cross-sectors. It can benefit communities through improved health, environmental health, and economic health. It is a great way to impact so many areas of our communities that it just makes a lot of sense. I would also like state leaders to know what farm to school is, so that they know it is not an established program where you contact someone and say “I would like to do it!” Rather, farm to school is built community by community. It is not prescriptive; programs should be built in a way that makes sense for each community.”

Aubree Roth, Montana Farm to School Coordinator

For more information regarding farm to school work in Montana, please contact:

Aubree Roth, Farm to School Coordinator, Montana Team Nutrition Program

aubree.roth@montana.edu

406.994.5996

www.opi.mt.gov/Farm2School

 

 

 

 

 

 

 



Farm to School Heroes: Boulder School Kitchen Staff Sharpen Healthy Cooking Skills

Following in the wake of National Farm to School Month in October, we want to take a moment to acknowledge some of the biggest heroes of the Farm to School movement: the hardworking staff in school kitchens across Montana who are responsible for feeding 80,000 kids every day. What a job!

On October 16, NCAT brought several of those school food-service staff together at a Montana Cook Fresh training in Boulder, Montana. The training promoted healthy, local food in school cafeterias by providing participants with helpful skills for preparing whole, raw ingredients in school kitchens and turning them into delicious meals that meet school nutrition guidelines (and kids’ approval!).

Chef Karea Anderson demonstrating knife skills

Chef Karea Anderson demonstrating knife skills

Cook Fresh
The countertops of the Boulder Elementary School kitchen were covered with fresh produce ready for chopping as head trainer Chef Karea Anderson welcomed nine participants to the Montana Cook Fresh Training, a hands-on cooking course developed by Montana Team Nutrition of the Office of Public Instruction. Cook Fresh participants learn food preparation and cooking skills so that they are better equipped to serve fresh, healthy foods in school lunches. Hosted by NCAT, the training was part of a USDA Farm to School grant project that strives to bring more local food into Boulder and Butte school districts. Four food-service staff members from Boulder who cook for both the elementary and high school were joined by Butte’s Director of Food Services, an OPI Nutrition Specialist, an MSU dietetic intern, and two FoodCorps service members, making for a diverse group of people all committed to serving healthy food in schools.

Boulder staff member CeCe French perfecting her knife skills.

Boulder staff member CeCe French perfecting her knife skills

Knife Skills 101
The morning kicked off with a session on knife skills. Anderson, a chef at St. Peter’s Hospital in Helena, demonstrated the various types of cuts to use when preparing onions, sweet potatoes, carrots, celery, fresh herbs, kale, and peppers. Each participant had his or her own tray full of these fresh ingredients and spent time practicing the various cuts.

Anderson also offered helpful tips for working with tough ingredients, like butternut squash. “I like to warm them up in the microwave; warming them up really helps,” she noted. After heating the squash, Anderson demonstrated how to peel and chop it in the most efficient way possible, an important skill when preparing large quantities of food for hungry kids. Another tip for healthy foods was to add fresh herbs to a recipe at the end of preparation as a way to bring out the flavor without added sodium. She also showed off a commercial chopper, which makes serving fresh snacks such as apples and oranges easier on the staff, as time for preparation is a constraint faced by most kitchens.

Team Cooking
To bring all of the components of the day together, the group prepared Chili Roasted Sweet Potatoes, Roasted Veggie Wraps with Kale Pesto, and Black Bean and Sweet Potato Salad– all recipes that meet school nutrition requirements and utilize fresh, healthy ingredients. While cooking, teams tried out the new kitchen equipment that Boulder Elementary recently purchased with the Farm to School grant monies. When the cooking was complete, everyone sat down to eat together and reflect on the recipes. It was generally agreed that the sweet potato dishes were delicious, though they required a fair bit of labor. The group discussed what sort of equipment could help save on labor, ways to improve the flavor (more garlic!), and how kids would respond to the dishes. One participant commented, “The veggie wraps were amazing and probably not that much harder to make than enchiladas.”

Raw sweet potato fries

Raw sweet potato fries

Chopped vegetables after knife skills practice!

Chopped vegetables after knife skills practice!

 

Successful farm to school programs are dependent on the collaboration and dedication of many people in a school community, and food-service staff is high on that list of important players. Thanks to the many school food-service professionals across Montana who prioritize buying local food, and also thanks to Montana Team Nutrition and OPI for their commitment to growing farm to school efforts in our state.