Many school nutrition programs were forced to take a closer look at how they operate and where they source their food following pandemic-related supply chain challenges. For Seattle Public Schools (WA), that meant new opportunities to consider local sources to supplement shortages. Through assistance from Seattle’s Office of Sustainability & Environment (OSE), the district now serves locally caught salmon for lunch several times a year from Muckleshoot Seafood Products, a company owned by the Muckleshoot Indian Tribe.
“The Tribe is from a rural part of the state and many of the members are fishermen. Buying 10,000 pounds of salmon greatly supports their community,” said Aaron Smith, Culinary Services Director for Seattle Public Schools.
Smith said Tribe members treat the fish with respect and help others learn to better appreciate where their food comes from. Members traveled to Seattle to assist the nutrition department in learning the best way to filet the locally caught salmon. Initially, it was served in a salmon and corn chowder bread bowl, which the students loved. The salmon has also been served to students with an Alfredo sauce.
According to Smith, in addition to purchasing seafood locally, the district also purchases all of its beef and most of its produce from the area.
Seattle is a very diverse community with some schools having up to 20 different cultures among the student body, according to Smith. To make sure school meal offerings reflect the community, Smith holds meetings with students to learn what they would like served. He also goes into the community to meet with different organizations for feedback about recipes reflective of their heritage and has turned to members of the nutrition team for some of their family recipes. As a trained chef, Smith believes that children can learn from trying foods from other cultures.
“We received a note from a student saying they never expected to get food like that at school,” said Smith. “To be able to expose students to new foods like that is amazing.”
Among some of the culturally relevant flavors reflected in Seattle Public Schools meals are Filipino, Ethiopian, Puerto Rican and Somali.
The menu of rotating lunch entrées include Misir Wat, a lentil stew rich in spices and common in Eritrea and Ethiopia, as well as carne asada bowls topped with freshly made pico de gallo. Fried catfish sandwich with katsu mayo and slaw are on the menu served with a side of fresh Caesar salad and students can choose plant-based Thai lettuce wraps made with pea protein and a Thai chili sauce.
As a way to reflect the community students are living in, once a week the district serves a “Washington grown” meal that highlights local produce, whole grains and dairy.
Smith says lunches are now served on plates instead of trays. The changes made to school meals are being noticed by their young customers, with student meal participation increasing!