RSU 14 students attempt to 'eat their way through alphabet'

By Masha Yurkevich

From a young age, children can remember being told to eat their vegetables, and RSU 14 wants to introduce children to fruits, vegetables and healthy grains that may be new to them during March Madness nutrition month.

RSU 14 is celebrating March Madness by introducing
children and their families to a wide variety of fruits and
vegetables and giving them the opportunity to try new
flavors and recipes and promote healthy eating.
COURTESY PHOTO 

Jeanne Reilly is the Director of School Nutrition at RSU14 and is responsible for the of all aspects of the district’s school nutrition program including developing a budget, writing monthly menus within the USDA Federal School Nutrition Guidelines, staffing the six school kitchens and training the teams, procurement and purchasing, and maintaining operations within all of the federal school nutrition program regulations.

She has been working in school nutrition for 25 years, first as the director of school nutrition for Westbrook School Department, then as the director of school nutrition for both Westbrook and Windham, and finally just for RSU 14.

“March is National Nutrition Month, and we have a tradition of celebrating all month long by eating our way through the alphabet,” says Reilly. “We started on March 1, featuring fruits and vegetables that start with the letter A, and will end on March 31 with vegetables ending with Z. We primarily focus on fruits and veggies, but we occasionally add in a healthy grain, such as quinoa on our Q Day, and we just served freekeh on our F Day.”

Reilly said students have done this every year since she’s worked for Windham and Raymond schools.

“The purpose is to introduce children and their families to a wide variety of fruits and vegetables, and to give them the opportunity to try new flavors and recipes. We want healthy eating to be exciting and fun,” she said.

Reilly has been working in the food and nutrition industry for 40 years, from hospitals to the Women Infants and Children program (WIC), to working as the director of food service for long term care facilities.

“Finally, as I was seeking out a better work life balance, I really found my lifelong passion in school nutrition,” said Reilly. “I truly believe that school nutrition programs, feeding school children breakfast and lunch, have the unique opportunity to influence the eating habits of children. We are building up the next generation of eaters, fueling them for the future and one of our goals is to inspire children to be more adventurous eaters and to develop a love for fruits and vegetables and healthy food.”

According to Reilly, during the "eat your way through the alphabet" program, RSU 14 likes to provide nutrition information, cooking tips and recipes for the fruits and veggies that they are featuring.

“Each day, our social media content (Facebook and Instagram) is filled with posts about what we are doing and providing recipes that families can try at home,” she said.

On a regular day for Reilly, you may find her working at a register during meal service because they always seem to be perpetually short staffed, or planning menus, managing food orders, or checking in with each of their six kitchens to make sure everyone has everything they need to prepare breakfast and lunch as needed. That’s in addition to emails, budgeting, marketing, planning equipment purchases and all of these things are part of a typical workday for Reilly.

Reilly said that in Maine, school meals continue to be available to all school children at no cost and this is a great benefit to families during these trying times, when inflation continues to significantly impact household budgets.

Families can save money on their grocery budgets by having their children eat breakfast and lunch at school, Reilly said.

Studies show that the healthiest meals that children eat are the meals they eat at school, so healthy school meals at no cost is a win/win for families.

Nutrition information, cooking tips, and recipes for the fruits and vegetables that are being featured this month can be found on the Windham Raymond School Nutrition Program’s Facebook page and on Instagram at lunch4kids_rsu14. <

Food pantries playing larger role as local economy tightens

Rising inflation and soaring gasoline prices have resulted in
an increasing number of individuals and families seeking
help from the Raymond Food Pantry and the Windham Food
Pantry. The need is compounded by RSU 14 not being able
to provide a summer lunch program this year. Food pantry
donations are being welcomed and more volunteers are 
sought to staff the facilities. COURTESY PHOTO  

By Andrew Wing

Over the last few years, there is no denying that we as a country have faced some incredible economic challenges. And in 2022, we are faced with another hardship, catapulted inflation resulting from soaring gas and food prices that are unlike anything our country has seen in decades. Many families in the towns of Windham and Raymond are experiencing trouble just putting food on the table for their children.

For the past couple of years, the RSU 14 Summer Food Service Program has been an outlet for many parents in alleviating some of the hunger children face because they did not have enough food when school was out for the school year. This was a great program that made a huge difference in our community, but unfortunately this summer there has been no RSU 14 Summer Food Service program.

According to Jeanne Reilly, RSU 14 Director of School Nutrition, there are a lot of reasons for this ranging from COVID-19 waivers that were set to expire to not having enough time to put a plan in place for summer meals, but she said a key reason was one that almost every business has been experiencing as of late, and that was not having enough staff to operate a summer meals program.

Despite not having the RSU 14 Summer Food Service program, Reilly said she is hopeful that the program will be back next year to deliver food to the hungry children in need in Windham and Raymond.

There are still a number of resources available to area families in need, the biggest one being town food pantries in both Windham and Raymond.

The Windham Food Pantry’s hours of operation are by appointment from 8:30 a.m. to 4:30 p.m. Monday through Thursday, while Raymond’s Food Pantry is open from 4 to 6 p.m. on the second and fourth Thursday of every month.

As for donations to the pantries, this year has already been an incredible year following the “Feed the Need” initiative which raised more than $25,000 for distribution to the 11 food pantries in eight Lakes Region towns including Casco, Gray, Naples, New Gloucester, Sebago, Standish, Raymond and Windham.

One of the big players in the “Feed the Need” initiative is Robin Mullins, the Executive Director of the Sebago Lakes Region Chamber of Commerce. Mullins has served as the chamber’s executive director for over two years now, and she works closely with our town’s food pantries.

She said that she believes that this summer’s rampant inflation and high gas prices are making the need for food larger than in past years.

"Starting with the pandemic, the need for food has been there,” said Mullins. “But now with inflation and high gas prices, I believe the need is greater than ever.”

According to the Bureau of Labor Statistics, food prices across America are now 10 percent higher than in 2021 and that rapid increase is driving many who are food-insecure to visit food banks for help.

Another person who has witnessed a growing rise in food insecurity first-hand is Gary Bibeau of the Raymond Food Pantry.

Bibeau, the volunteer director of the Raymond Food Pantry, was honored with the 2021 Spirit of America award for his above-and- beyond dedication to the food pantry.He has been in charge of the facility since February 2021 and he says he’s has definitely noticed an uptick in the need for food this year because of rising inflation and higher gasoline prices.

“Yes, the rising inflation and soaring gas prices have had an impact,” said Bibeau. “I see more and more new people coming into the food pantry by the day.”

Bibeau suggests that any families in need of food for themselves and their children should simply come to the Raymond Food Pantry to get food provided they are Raymond residents and meet the state’s income levels.

He said that the biggest necessity at the food pantry currently is the need for additional volunteers to help, so if you or anyone you know is interested in volunteering, do not hesitate to reach out and call the Raymond Food Pantry at 207-655-4334.

The Windham Food Pantry, managed by Collette Gagnon, is also eager to receive more donations and volunteers, so if you interested in either, call them at 207-892-1931. <

RSU 14 ensures students receive school meals while learning remotely

By Ed Pierce

RSU 14 Director of School Nutrition Jeanne
Reilly, left, visits with Mobile Meals Van drivers
Ashley Genovese and Phil Herbert following
distribution of take-home student meals at
Manchester School in Windham on Tuesday
morning. The free breakfast and lunch meals
are intended to see that RSU 14 students do
not go hungry on virtual learning days.
PHOTO BY ED PIERCE

Thanks to a generous new program offered by the U.S. Department of Agriculture and using a new Mobile Meals Van, RSU 14 is stepping up to see that every student in the district does not go hungry.

With many families in Raymond and Windham struggling to make ends meet during the COVID-19 pandemic, over the summer RSU 14 administrators pondered how to best meet nutritional needs for children who were not able to be physically attend school because of the virus. Without burdening the district’s transportation department already at capacity because of newly imposed CDC social distancing requirements, the RSU purchased a van to be operated for transporting school meals to convenient pick-up locations for students to consume at home.

“We started utilizing our Mobile Meals Van on the first day of school on Sept. 9,” said Jeanne Reilly, RSU 14 Director of School Nutrition. “With school operating on a hybrid schedule, and children learning from home at least three days per week, we were very concerned about meeting the nutritional needs of students on their virtual learning days. We developed a plan to make meals more accessible to students on those days. At the time, USDA, which funds our program, had extended COVID-related waivers, allowing us to offer meals to all children at no cost until the end of December.”

Since then, Reilly said that Congress issued additional funding and gave the USDA permission to extend the waivers until the end of the 2020-2021 school year meaning that for the remainder of the school year, all school meals will be available to all children in RSU 14 free of charge.

The Mobile Meals Van serves anywhere from 300 to 500 meals from the van each day, and on Fridays the program also offers families the opportunity to pick up weekend meals, which Reilly said is also
allowable because of COVID-19 related waivers.    

“On the days that we are serving weekend meals, we are serving over 1,500 meals,” Reilly said. “We are using the van every school day.  We begin our Mobile Meals route at 10:30 a.m. in Windham and end at 12:35 p.m. in Raymond.  We are considering extending our time, as some of our stops are very busy.”

The RSU 14 meals consist of breakfast and lunch and are delivered at five different locations including Stadium Drive from 10:30 to 10:45 a.m.; Joyful Noise Daycare from 10:55 to 11:15 a.m.; the Manchester School Parking Lot from 11:20 to 11:35 a.m.; the Raymond Elementary School Parking Lot from noon to 12:15 p.m.; and the Creative Kids Daycare Parking Lot from 12:20 to 12:35 p.m.

“Mostly we are offering cold menu items, such as sandwiches, salad, bento box style lunches that can be consumed cold without re-heating,” Reilly said. “For students in middle and high school, we do include some items that need to be reheated such as macaroni & cheese, chili, and pizza.  The younger children, however, are often eating these meals in a daycare setting, where heating the meals up might be problematic.

Weekend meals tend to be bulk foods and also includes food that may need to be assembled or re-heated at home.” 

Reilly said two people drive the van’s route and serve the meals which are prepared by RSU 14 kitchen staff and packaged to be eaten at home. Currently, all students through the age of 18 can eat for free, even those children who are not yet in school and children who are homeschooled.

“We do ask that meals be ordered through our Nutrislice APP or through the Nutrislice Program,” Reilly said. “This helps us to plan accordingly and helps us to ensure that we have enough meals.   Pre-ordering also helps us manage over-production and waste.”

Meals can be ordered by downloading the free Nutrislice App or by visiting www.rsu14.nutrislice.com

"A parent or guardian can create an account and add each child to their account, using their school student ID, or in lieu of a student ID they can use a phone number or birthday or other number,” Reilly said. “Meals can be ordered up to 30 days in advance and need to be ordered by 9 p.m. the night before the date of delivery.” 

She said that the content of the meals will change periodically or by the season.

“For the first six weeks, we only varied our menu slightly, but moving into November and December, we have planned a few changes and updates,” Reilly said.

Funding for the Mobile Meals is derived from a USDA program initiated earlier this year to ensure that all students receive a nutritious meal, twice a day, throughout the school week.

“As our nation reopens and people return to work, it remains critical our children continue to receive
safe, healthy and nutritious food,” said U.S. Secretary of Agriculture Sonny Perdue who emphasized that students across America need to have access to food as childhood hunger rates have increased as a result of the pandemic. “We are grateful for the heroic efforts by our school food service professionals who are consistently serving healthy meals to kids during these trying times, and we know they need maximum flexibility right now.”

Christopher Howell, RSU 14 superintendent, said the Mobil Meals Van is another example of how the district has adapted to life during the COVID-19 crisis.

“The pandemic has impacted the way that we run our schools in RSU 14.  In addition to the six brick and mortar schools in our district, we are currently running a seventh virtual school for 440 students,” he said.  “As instruction has adapted to this model, so has the school nutrition program.  Each and every day our school nutrition staff serves delicious and healthy meals to all of our in-person learners, hybrid home learners, and the remote students at home.”

Howell said everyone associated with RSU 14 can take pride in programs that serve students such as
the Mobile Meals Van.

“I am proud of all of the work that our school nutrition staff have completed as they have overcome the logistical challenges of feeding breakfast and lunch to in-person and remote students,” Howell said. “The work that they do each day helps to maintain the connection between our distance learners and their schools.”

Reilly said that the best aspect of the program is the RSU has been able to feed children healthy breakfast and lunches whether or not they are in school at no cost to the families.

“The feedback we have received has been overwhelming,” Reilly said. “Families are so grateful.”

She said the program also helps children in other ways during the pandemic.

“Even without the need, a school meal gives students familiarity and has restored some normalcy to their lives when they’re not in school,” Reilly said. 

There are challenges in operating a mobile school meals program and most of that centers on managing waste either when families may order meals and then because of circumstances not pick them up.

“That’s why we have to make sure we are preparing the right amount of food for the program,” Reilly said. “I also worry about getting meals to families who are without transportation or have other issues. We’re going to keep doing this through the end of June.” <   

Schools' nutrition department prepares for unconventional year

Jeanne Reilly, left, the Director of School
Nutrition for RSU 14, and David Boger,
Windham Middle School kitchen manager,
gathered in June to give out food to families
as part of the district's backpack program
distribution. With RSU 14 students back in
school Wednesday, Reilly said serving
safe and delicious meals is one of the
district's top priorities this fall.
PHOTO BY ED PIERCE

By Elizabeth Richards

When school reopens for area students on Sept. 9, the RSU 14 school nutrition department will be feeding students in a whole new way. As they adapt to the changes, meals will look different than in the past.

Under the hybrid learning model, only 50 percent of students will be on campus to receive school meals, said Jeanne Reilly, RSU 14 Director of School Nutrition. “This will, without a doubt, affect participation, which will also significantly impact our budget.”

The district will be offering meals to families on days when children are learning at home, whether they are participating in the hybrid model or have chosen full remote learning, Reilly said.

Families can order breakfast and lunch by 9 p.m. the night before and will pick up at various locations throughout Windham and Raymond.

Orders can be placed using the Nutrislice App, or online at https://rsu14.nutrislice.com/.

Elementary students will be served meals in the classroom, while the middle schools and high school will use the cafeteria following social distancing protocols.

Reilly said that in order to allow the team to adjust to the new service method, the start-up menu consists of almost 100 percent cold food such as sandwiches, yogurt parfaits and other things that are easy for students to eat in the classroom, while also easy for the nutrition program to maintain proper temperature and food safety protocols.

“After the first several weeks of school, we will gradually start to add in hot foods that can be transported safely and easily,” Reilly said.

Choices at the middle and high schools will also be more limited, with no salad bar and self-service limited to packaged foods.

The biggest challenge right now, Reilly said, is providing meals that are appealing and delicious for students while also easy to deliver both in school and via their Mobile Meals van.

“Our goal is to continue to provide high quality meals safely and efficiently to all students and to maintain our reputation as a program that delivers nutritious, delicious, kid approved, convenient and affordable meals in the same way we always have, even though things might look a little different then they have in the past,” she said.

The theme for this year is flexibility, Reilly said.

“We are preparing our team to be flexible and able to adapt to the changing situations,” she said. “Our team are experts at food safety and efficiency. Serving safe and delicious meals to the students in RSU14 is our priority.”

With so many things to manage while setting up breakfast, lunch and mobile meals, the RSU 14 backpack program won’t begin right away.

“We certainly plan to continue to provide food on the weekends via our backpack program,” Reilly said. “We just need to get everything else organized first.”

The district also is exploring different scenarios for student lunches to maintain social distancing guidelines at lunchtime, ranging from eating in the classroom to finding larger spaces in the schools for lunchrooms to accommodate social distancing mandates. For some schools, RSU 14 has purchased additional picnic tables for students to eat lunch outdoors.

About 3,200 students attend RSU 14 schools in Windham and Raymond. <

RSU14 faces challenges in addressing student summer food insecurity

Jeanne Reilly, left, the Director of School Nutrition for RSU14
and David Boger, Windham Middle School kitchen manager,
prepare to give out food to families as part of the district's
last distribution of the school year for its backpack program
at Windham Middle School on June 9.
PHOTO BY ED PIERCE

By Elizabeth Richards

RSU14 is in a tight spot when it comes to providing summer meals for students who are experiencing food insecurity. 

None of the school sites are eligible to provide free meals for all students, since they do not meet the benchmark of over 50 percent of students qualifying for free or reduced meals.

Since schools closed in March for on-site instruction, the district has been operating as an emergency food pantry through their backpack program said Jeanne Reilly, Director of School Nutrition for RSU14.  Initially, there was a lot of food they needed to be put to use, since school had closed so abruptly because of the COVID-19 crisis. 

“At first, they were fruits and vegetables that we had to either send home or throw away,” Reilly said.

As time went on, she said, funds from the backpack program were used to continue sending families home with a supply of groceries that included produce, milk, cheese and yogurt, as well as some of the traditional shelf stable foods typically provided by the backpack program.

Summer meals, however, pose a considerable challenge, she said.  Dundee Park, which has been a traditional summer meal site in years past, was not a viable option this year, said Reilly.

The district looked for other places, but no locations in Windham or Raymond qualified. 

“Right now, we just don’t have an area where we could feed all families for free,” Reilly said.

Although they can’t provide free meals through a designated site this year, the district is still committed to helping find solutions to food insecurity for students.

An end-of-school year update for families lists open meal sites in other school districts, including Westbrook, MSAD15, and the Lakes Region Schools.

According to Reilly, at an open meal site, children from anywhere can go to get a meal. 

She said that this summer the open meal sites will provide both a lunch and a breakfast to go for families, but the process is a bit different because of COVID-19 protocols and restrictions.

“It used to be that students had to be present and meals had to be consumed on site,” Reilly said. “This year, the parents have to be there to pick up and the meals cannot be consumed on site.”

As additional resources, Reilly said that food pantries in both Windham and Raymond will operate over the summer for families as well.

Windham residents can call the RSU14 food pantry for an appointment at 892-1931 and get food once per week, between the hours of 9 a.m. and 3 p.m. Monday through Thursday.

Raymond will offer a Summer Backpack Food Program at Jordan Small Middle School on Tuesdays from 1:30 to 3 p.m. where families can pick up a supply of shelf stable food, and possibly some produce.

The program also is working with St. Joseph’s College to potentially get produce from their gardens, Reilly said.

Families should also be made aware of the Pandemic EBT (P-EBT) benefit, Reilly said, which provides additional grocery funds to families who qualify for free and reduced meal prices.

If they previously may have qualified or think they may qualify now as a result of a job loss or an employee furlough, families should fill out the free/reduced meal application, she said.

This application can be filled out and submitted online, or families can contact Reilly by sending an email to jreilly@rsu14.org for assistance. 

Although the P-EBT benefit is scheduled to expire at the end of June, there is legislation currently in front of the Maine Senate that could extend this through the summer when schools are closed, Reilly said.

Districts like RSU14 are in an awkward position, with not enough families eligible for free and reduced meals to qualify for programs that can help those in need, Reilly said.

But with some families in the area still in need of help, the school district has been searching for ways to be of assistance. 

“We’re left struggling with how to provide for those families in the best way possible,” she said.

Food insecurity has often been cited as one of the most important public health problems currently facing children in the United States. Numerous studies and previous surveys conducted from 2013-to 2019 reveal that food insecurity has negative impacts on the health of children.

In data collected in 2016 by the National Health Interview Study, there is a direct correlation between household food insecurity and significantly worse general health in children, including some acute and chronic health problems, and heightened emergency room hospital visits.

The study found that compared to rates in homes that are not food insecure, children in food-insecure households had rates of lifetime asthma diagnosis and depressive symptoms that were 19.1 percent and 27.9 percent higher, with rates of foregone medical care that were 179.8 percent higher, and rates of emergency department use that were 25.9 percent higher.

The organization No Kid Hungry estimates that because of the COVID-19 crisis and pandemic this year, as many as one in four children in the United States could face food insecurity issues.

In April, a national survey of mothers with young children commissioned by The Hamilton Project reported that the pandemic was responsible for significant food insecurity in America.

Survey results showed that 17.4 percent of mothers with children ages 12 and under reported that since the pandemic started, “the children in my household were not eating enough because we just couldn’t afford enough food.”

Of those mothers, 3.4 percent reported that it was often the case that their children were not eating enough due to a lack of resources since the coronavirus pandemic began.

That same survey revealed that food insecurity in households in America with children under the age of 18 has increased about 130 percent from 2018 to 2020. <

Raymond and Windham students eat a locally prepared Maine Harvest Lunch

All the food in the above photo came from Maine farms

By Lorraine Glowczak

To encourage and expose students to healthy and locally grown foods, Chef Samantha Cowens-Gasbarro, District Nutrition and Wellness Coordinator, and Jeanne Reilly, School Nutrition Director as well as the lunch program staff have been slowly introducing wholesome diets into the RSU14 lunch program for the past eight years.

But Tuesday, October 2 was an exceptional day for the students of Raymond and Windham. It was “Maine Harvest Lunch” day – a day when students had the opportunity to indulge in all fresh foods that were grown and raised from Maine farmers. There was not one morsel of processed foods or staple from other states – or countries - in Tuesday’s lunch.

“Our ‘Maine’ goal is to introduce kids to nutritious, real food and to get them interested and engaged in eating freshly prepared, minimally processed, locally grown foods,” explained Reilly. “We want them to know where their food comes from and we want them to be excited about eating healthy and delicious food. We also feel strongly about supporting the local economy by purchasing as locally as possible when we can.” 

 

When asked how successful it was to have a full menu of locally grown foods for the students at RSU14, the answer was resounding positive. “The kids loved it,” stated Cowens-Gasbarro. “At the high school they loved the [chicken] drumstick bar and so many kids were raving about the roasted delicata squash. Many who had never had it were asking to try it. The kids were pleasantly surprised at the local food options and how they were prepared. One student said this was the best meal they had all year. At one of our elementary schools, those who were lined up at the end of lunch were still trying to finish every last bit on their plate before being dismissed. They needed more time to eat this delicious meal.”

Those of us who live in Maine are lucky to experience and eat locally grown produce, livestock and seafood that are readily available. Cowens-Gasbarro and Reilly have taken advantage of this opportunity by reaching out to Maine farmers to supply the food for the lunch program.

“Farmer Frank” Pecoraro of Mulberry Farms in Raymond was one of the local farms that supplied the organic red potatoes, kale, delicata squash and peppers. He delivered the food to the Raymond Elementary School himself on Thursday, September 27^th.

“Farmer Frank” Pecoraro of Mulberry Farms in Raymond delivers food directly from his farm to Raymond Elementary School

“Our partnership with Farmer Frank came about through us having conversations about our mutual dedication to serving this community delicious top-quality food,” explained Cowens-Gasbarro.

So, what are the benefits of eating locally? According to the University of Washington, the top eight reasons to eat local foods includes the following:

Local foods are fresher. Fruits and vegetables begin to lose nutrients as soon as they are picked. Buying local produce cuts down travel time from farm to table.

Local foods are seasonal. True, it would be great to have fresh tomatoes and berries all year round but eating seasonally means avoiding “artificial ripening” or eating food that’s been shipped thousands of miles.

Local foods are better for the environment. Some foods are shipped literally thousands of miles; that is a big carbon footprint that could be avoided by purchasing local and seasonal foods.

Local foods preserve green space and farmland. The environmental question of where your food comes from is bigger than its carbon footprint. Buying foods grown and raised closer to where you live helps maintain farmland and green space in your area.

Local foods promote food safety. Less distance between your food’s source and your kitchen table leaves less of a chance of contamination.

Local foods support your local economy. Money spent locally stays local. Purchasing locally builds your local economy instead of handing over the earnings to a corporation in another city, state, or country. Also, since the food itself moves through less hands, more of the money you spend will end up in the pockets of those raising and growing those foods.

Local foods create community. Ever find yourself spending much of your time at the farmers market chatting and socializing in addition to purchasing your produce? Getting to know your farmer, cheese purveyor, fishmonger, butcher, workers at your local co-op, etc., creates a sense of community.

In addition to the organic vegetables by Mulberry Farms; broccoli was grown and sold by Chipman Farms in Raymond, organic peppers and red onions were grown and sold by Hancock Farm in Casco and the chicken for Tuesday’s lunch was provided by various Maine farms.

The Maine Harvest Lunch was more of a success than staff had hoped - not only among the students, but for the parents as well. We often get emails from parents thanking us for exposing their children to new and different foods.  Because children have the opportunity to try new foods in a friendly and safe environment, parents report that they are more likely to serve these new foods on their menus at home.  Reilly said. “This is a true success to us.”