Backpack program tackles food insecurity in community

By Ed Pierce

The lyrics of an old Christian hymn proclaim simply “we rise by lifting others” and that’s precisely what the Windham/Raymond Backpack Program strives to do.

Volunteers gathered in the Windham Middle School 
cafeteria on Tuesday, Dec. 12 after packing student 
backpacks with food for them over the Christmas
break from school. The program is seeking donations
to help RSU 14 children overcome food insecurity
and go on to success in their lives.
PHOTO BY BRUCE SMALL 

The initiative was launched during the 2011-2012 school year to assist school children in RSU 14 to overcome food insecurity so they can grow up healthy, do their best work in school, and become successful adults. With Maine passing the “School Meals For All” legislation in 2021, all students across the state are given access to school meals, but some struggling families in the community still face the daunting challenge of feeding children on weekends and over vacations when school is not in session.

This is where the Windham/Raymond Backpack Program comes in. It provides food to supplement children in need over weekends and school breaks during the school year. Each “Backpack” contains breakfast, lunch, and dinner options, as well as snacks. The backpacks are discreetly distributed to the students by teachers or staff at each RSU 14 school and are packed every Tuesday by a team of volunteers at Windham Middle School.

Volunteer Marge Govoni of Windham says that research indicates that children who grow up in food insecure households sometimes trail their peers in terms of cognitive, emotional, and physical development and this program is designed to help those students succeed.

“When the program began 12 years ago, it provided meals for approximately 50 students. It has since increased in number to 120 students from both Windham and Raymond schools being served,” Govoni said. “The increase in participation paired with rising food cost has made it more important than ever that we keep this program open and available to as many children as we can.”

In data collected in 2022 by the National Health Interview Study, a direct correlation was shown between household food insecurity and significantly worse general health in American children, including some acute and chronic health problems, and heightened emergency room hospital visits.

The Windham/Raymond Backpack Program only accepts monetary donations to ensure the nutritional items and menu are similarly based and meet the needs of the child.

“In order to continue to serve up to 120 children each weekend during the school year, we need more members of the community to support our program,” Govoni said. “We are reaching out to local businesses asking for additional sponsors to this program. Our biggest and most consistent contributor over the past several years has been Windham Weaponry and their generous staff, who unfortunately recently announced they will be closing down.”

If you are considering donating, Govoni said that donation benchmarks are one bag for one child at $10, and one child for the school year at $300.

“Of course, any amount is helpful, and 100 percent of the donations go toward buying food and supplies with no administrative cost or fees applied,” she said. “Using this program to give students food for the weekend ensures that come Monday morning when they return to school, they will not be hungry and ready to learn. I am passionate about this program and making sure that students have access to food over the weekend and it is run totally on donations and the work of some wonderful and caring volunteers.”

RSU 14 Chef Ryan Roderick said that the Backpack Program is so valuable because it helps to fill the gaps.

“It is not uncommon to think that because school meals are free that these kids should already have everything they need. The unfortunate truth is that even though breakfasts and lunches are available to all students, there are still hundreds of children who leave school on Friday afternoon and have no certainty that they will be fed a complete meal until Monday morning when they return to school,” Roderick said. “If that is the case, you can bet those students are going to be the ones struggling to stay focused, stay awake and to be the best version of themselves when they are in attendance. The backpack program helps those children sustain over the weekend, to feel a sense of comfort and normalcy and to be confident knowing they will not have to feel hungry, tired, or irritable by the time they get back to school. Every child deserves to feel happy and energized and to be given the best possible chance to succeed and the Backpack Program is our way to ensure that chance is given.”

Govoni said that making a donation can help transform the lives of the RSU 14 students whose lives can be made a little easier with a nutritional meal that is not always available to them.

“We cannot make this program work without the help of our very generous businesses, organizations and residents of Windham and Raymond,” she said. “We are very grateful and cannot thank those who have contributed monetary donations or volunteer their time to help make this program successful.”

To make a donation helping ensure that the food insecure children of the Windham and Raymond communities are nourished and well fed, mail a check or money order to: School Nutrition Program, Attn: Ryan Roderick, 228 Windham Center Road Windham, ME 04062 Note: Backpack Program.

Online donations can also be made at https://rsu14.androgov.com/ - Select “all other student activities,” fill in your information, for a specific school, select “School Nutrition.” For *Payment Description* write “Backpack Program.”

For more details about the Windham/Raymond Backpack Program, call 207-892-1800, Ext. 2012 or send an email to rroderick@rsu14.org or mgovoni@rsu14.org <

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. <

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. <

Fresh, local food high priority for RSU14 school nutrition program - By Elizabeth Richards

The school year hasn’t yet begun, but RSU14 Chef and School Nutrition & Wellness Coordinator Samantha Cowens-Gasbarro, along with other members of the school nutrition team, are already hard at work preparing for a year of healthy lunches. 

As the district moves towards using local products, and cooking from scratch as much as possible, the work behind the scenes increases. On a recent summer morning, Gasbarro-Cowens was busy roasting, pureeing and freezing 500 pounds of tomatoes from Hancock Family Farm, an organic produce farm in Casco.

Cowens-Gasbarro said they are trying to bring more local produce into the schools. Not only does this mean better flavor and higher nutrition, but forming relationships with local farmers can also help the bottom line.

The produce available from local distributors is higher quality as well – in the 500 pounds of tomatoes received from Hancock Family Farms, only around eight of those tomatoes were unusable said Cowens-Gasbarro.

“Eating local and in season is so important because when you freeze these vegetables at the peak of their ripeness all the nutrients are there,” she said. “Often in the winter it’s better to eat a frozen vegetable than to eat one that came from Guatemala.” 

It’s not just the tomatoes that are sourced locally. The district is committed to getting a lot of their food from local sources, including meat from Maine Family Farms and Maine-ly Chicken. They have also purchased produce from Chipman Farms as well as Hancock Family Farm.

The school gardens are also being used to supplement meals. At Jordan-Small Middle School, for instance, everything was planted late in the season so they could use the produce during the upcoming school year. Cowens-Gasbarro has already processed kale from its gardens, and will use the garden to bridge the gap with the students. “If they feel it, touch it, taste it and cook with it, they are way more likely to eat it on the flip side,” she said.

Cowens-Gasbarro exposes kids to new foods through cooking club and taste testing, and can teach them the value of local ingredients when she visits their classrooms. A great way to illustrate the difference between local and food from far away is apples, Cowens-Gasbarro said. Children have gone to an orchard and picked an apple fresh from the tree. “They all know how great that tastes, and they all know how unsatisfactory an apple in June tastes – They get that,” she said.

Another major consideration in preparing healthier meals is paying attention to sodium. Canned foods – especially tomatoes, chicken broth, and beans, add high amounts of sodium to the meal. “If at the same cost we could get canned tomatoes we can buy these local, fresh delicious tomatoes and freeze them ourselves – economically it works out and makes sense for us,” said Cowens-Gasbarro. 

“This year I’m on a mission to make life a little easier for everyone in the district. When they go to season food or a recipe doesn’t taste as great, salt is a little frowned upon but it’s only because of the processed foods.” Taking out the “sodium heavy hitters,” she said, allows for the use of the right kind of salt to get the desired flavor. 

In addition to the tomatoes, Cowens-Gasbarro will be making and freezing chicken broth from scratch, shredding and freezing the chicken meat. Dried beans will be cooked and frozen to reduce the use of canned beans throughout the year.

 “What we’re trying to do is just give the kids better nutritional value in their food, make our bottom line better, lower the sodium . Our mission here is real whole foods, and that’s a transition for everyone,” said Cowens-Gasbarro. 

Education for both children and families is essential, Cowens-Gasbarro said. “If we’re going to make a dent in the food culture of our country and really change the way our children eat and what they prioritize buying as they grow up, school lunch is the place to do it,” she added. 

There are many false impressions as well, perpetuated by videos on social media that suggest that other countries are doing school lunch better. This simply isn’t true, she said. “Just like here in North America, some schools are hitting home runs and some schools are struggling to figure out how to do that. Instead of bashing those schools, ask how you can help.”

In RSU14, it’s all about finding ways to continue improving the quality of food.  Recently, a homemade herb roasted potato recipe won a contest, bringing in $2,000 which will be used to help buy equipment for the kitchens to further that goal.