CALF_News_April_May_2019

26 CALF News • April | May 2019 • www.calfnews.net A fter interviewing Janice Reynolds, head cook and manager of the Litchfield, Neb., public school lunch program, it became obvious that her kitchen would be more appropriately featured in CALF’s Where’s the Really Exceptional Beef? column. You see, the Litchfield Public School is considered a leader in serving locally sourced fresh meats and produce to their students. Not only is a majority of their food sourced no more than seven miles from town, most of it is also donated by local farmers and businesses. It is a model that is being used by other school systems to improve the nutri- tion and palatability of lunch programs across Nebraska. Janice Reynolds Born and schooled at Spencer, Neb., Reynolds went on to attend the University of Nebraska-Kearney. Marrying Steve in 1989, the farming couple raised a healthy family. She is now a new grandma, probably her favorite occupation ever. A capable cook, Reynolds took on the challenge of the school lunchroom in 2009. She explains it wasn’t because she wanted the job; it was because she was needed there and she loves kids. She was basically talked into the role. One would never guess that she didn’t enter her position full- steam. The ambitious grandma now has four cooks and a dish- washer working under her supervision. Her meals are mostly made from scratch, including daily fresh-baked breads. She advocates for locally-grown school lunch programs with speaking engagements, and her list of media interviews continues to grow. Litchfield Public School The rural district has 125 students, Pre-K through 12. Reyn- olds loves the small-town atmosphere, where her home cooking skills can be easily utilized. Although about half of the foods coming in to the system are “commodity” items (canned or frozen), she says they are generally of good quality. Much preferred are the beef and pork donated by local farmers. At times, whole beeves and pork come in. Other times, it is ground meat, which is handy in any situation. Among those days when ground beef or pork burgers are a featured item, a local catering service, Country Catering, comes in to the school to grill. Run by Carl and Diane Kucera, the once-monthly BBQ is a special time for the students, who pile their burgers atop home-baked buns, pulled fresh from the school ovens that same morning. Opportunities and regulations Reynolds explains that flexibility in their menus is enhanced with the whole beef and pork donations. Meat is kept in a huge chest freezer in the kitchen. At least two meals per week are prepared with the donated meats. An appreciative Pre-K student heads to the salad bar. The all-you-can- eat bar completes the vegetable requirements for school lunches. By Patti Wilson Contributing Editor Where's the Really Exceptional School Lunch Program? Trotter Inc.’s Gary Lawrence is in charge of the Greenhouse that produces vegetables for Litchfield Public Schools.