The Feed

“Happy Valentine's Day, Dallas! I am happy to say that we have hit the ground running in 2025, and we are doing everything we can to make sure that it is a banner year for Food and Child Nutrition Services. We are working hard to develop new recipes, collect student feedback, and maximize our participation in new programs that bring our students fresh options for a healthy future."

— Debi Rowley, Executive Director, Food and Child Nutrition Services

We are proud to announce that Dallas ISD has been given the highest award recognition for the Texas Department of Agricultures 2024 Farm Fresh Challenge!

The Farm Fresh Challenge is an initiative that encourages schools to incorporate locally grown foods into their meals, educate students about where their food comes from, and celebrate the connection to local agriculture by featuring regional produce and products in their menus.

In February, Dallas ISD will be serving kale in all school cafeterias! These leafy greens will be sourced directly from Rio Fresh, a family-run farm based in San Juan, Texas. For the students of Dallas ISD, it’s a chance to not only experience a dark leafy green that they might not encounter on their day-to-day, but also a tangible connection to Texas’s rich agricultural history.

Rio Fresh is a third-generation, family-owned business in the Rio Grande Valley. For Christine Morley, the General Manager of Rio Fresh, the farm’s success is rooted in a deep connection to the land. "We are a third-generation, family-owned business that has been farming in the heart of the Rio Grande Valley for over 75 years," Morley explains. "We currently grow over 30 varieties of fresh Texas greens, herbs, and onions. Our passion is to provide our customers with the freshest, highest-quality produce. The fertile Texas climate and our commitment to sustainable farming practices enable us to grow, pack, and ship the finest produce South Texas has to offer."

Known for its high fiber content, vitamins, and antioxidants, kale has earned its reputation as a superfood. But beyond its health benefits, kale also represents a shift in the types of meals that are increasingly finding their way into schools. With an emphasis on fresh, local ingredients, this move aligns with a broader trend toward improving the quality of school meals.

“This partnership between Rio Fresh and Dallas ISD is more than just a local sourcing initiative. Our decision to bring kale into Dallas ISD cafeterias in February reflects both a recognition of the vegetable's nutritional value and a nod to the changing tastes and expectations of today’s students to embrace wholesome, farm-to-table offerings.” Said Debi Rowley, Executive Director of Dallas ISD’s Food and Child Nutrition Services.

The kale served in DISD cafeterias may be just one small step in a larger movement toward better food education and healthier communities. But for the students, teachers, and farmers involved, it’s a symbol of the kind of change that’s both possible and necessary: a future where the food we eat not only nourishes us but also connects us to the land, the people, and the legacy of where it all begins.

This initiative, known as Harvest of the Month, is part of a broader effort to introduce Dallas ISD students to seasonal, locally grown produce. Each month, a different fruit or vegetable takes center stage in the Dallas ISD cafeterias, not only to expand the culinary palate of our students but to connect them with Texas's agricultural roots. The produce featured in Harvest of the Month is always locally grown, ensuring that each bite supports Texas farmers and family farms like Rio Fresh.

Her path to food service wasn’t traditional—she didn’t grow up cooking, but after marriage, she discovered a love for preparing meals for her family. A health enthusiast, who keeps a small collection of vitamins and supplements in her office, Gracielda is committed to nourishing her students and playing a role in their access to nutritious food—“I love being in a position where I can help the kids be healthy too. It’s not just about feeding them; it’s about making sure they have everything they need to be successful."

After becoming a cafeteria supervisor at Jerry Junkins Elementary, Caballero moved to Carrollton so that she could be closer to the community that she served. "I wanted to be closer to the kids, to live and work in the same community that I served," she explains.

Despite her recent promotion to supervisor, Caballero has already made a profound impact. Those who work with her point to her leadership, her work ethic, and the positive energy she brings to the cafeteria every day. "She's always there during breakfast and lunch, assisting and making sure everything runs smoothly," says Sameh Boulos, an Area Supervisor for FCNS. “But it’s more than just about the work for her—it’s about the kids. She’s always making sure they’re happy, healthy, and well-fed." Indeed, Caballero’s favorite part of her job is seeing the smiles on the students' faces. “The kids—they are always so happy to see you. They smile, wave, and give you big hugs. That’s the best part of my day,” she says.

Her philosophy is rooted in a genuine love for learning and growth, both for herself and her staff. Caballero, who has briefly put her studies at Dallas College, Brookhaven, on hold to focus on her work, views learning as a lifelong endeavor. "Every day is a new day. There are so many ways to do things, and trying something new is part of what makes life so interesting. That’s something I try to instill in my team as well,” she says. This attitude of constant improvement is what sets Caballero apart. She’s not just managing the kitchen; she’s creating an environment of care, growth, and positivity that radiates through her staff and her students.

Thank you, Gricelda, for your passion, dedication, and service to Dallas ISD!

In a city where over 20% of children live in food-insecure households, Dallas ISD is stepping up to ensure no child goes hungry, even after the school day ends. Through the U.S. Department of Agriculture’s (USDA) Child and Adult Care Food Program (CACFP), Dallas ISD is providing free, nutritious suppers to thousands of students participating in afterschool programs, offering a lifeline to families who are struggling to make ends meet.

Afterschool Meals: A Vital Resource

The CACFP, a federally funded initiative, plays a critical role in improving the quality of childcare and making it more accessible for families. Nationwide, the program serves 3.3 million children daily, including those in afterschool programs, emergency shelters, and daycare centers. In Dallas ISD, the supper program is a cornerstone of the district’s efforts to address food insecurity and support academic success.

“For many of our students, the meals they receive at school are the most consistent source of nutrition they have,” said Debi Rowley, the Executive Director for Dallas ISD's Food and Child Nutrition Services. “The supper program ensures that even after the final bell rings, kids have access to a healthy meal that fuels their bodies and minds.”

Each supper served through CACFP meets strict federal nutrition guidelines, ensuring that students receive balanced meals with fruits, vegetables, whole grains, and lean proteins.

How the Program Works

DISD partners with the Texas Department of Agriculture, which administers CACFP at the state level, to operate the supper program. Afterschool programs at eligible schools serve one meal and one snack per child each day, with reimbursement rates based on the number of meals served.

A Model for the Nation

Dallas ISD’s implementation of the CACFP supper program serves as a model for other districts grappling with food insecurity. By leveraging federal resources and community partnerships, Dallas ISD is not only addressing immediate hunger but also investing in the long-term well-being of its students.

For thousands of students, the supper program is more than just a meal—it’s a reminder that their community cares. “No child should have to worry about where their next meal is coming from,” said Debi Rowley. “Through the CACFP supper program, we’re making sure they don’t have to.”

For more information about the CACFP supper program, click HERE to visit the USDA.

There is something about the color red. It pops. It commands attention. we are drawn to it. In the world of nutrition, few colors hold such power and promise as the color red. From ripened red apples to the deep crimson of a bunch of beets, walk down the produce aisle of your local grocer and see what stands out. But beyond their visual appeal, red foods are packed with nutrients that play a vital role in protecting our bodies and supporting long-term health.

Antioxidants: A Natural Defender

Lycopene and anthocyanins, two powerful antioxidants found in red foods, offer a range of health benefits. Lycopene, which gives tomatoes, watermelon, and red peppers their rich color, is well-known for its cancer-fighting properties and its ability to neutralize free radicals in the body. Meanwhile, anthocyanins, present in strawberries, cherries, and raspberries, help fight inflammation and support brain health. These antioxidants may protect the brain from oxidative stress, lowering the risk of cognitive decline, dementia, and improving memory. Together, they provide significant protection for both the heart and brain.

Heart Health: Red Foods for a Stronger Circulatory System

Perhaps no organ benefits as much from red foods as the heart. red foods are typically rich in nitrates—a molecule that helps dilate blood vessels, improve circulation, and lower blood pressure. A 2018 study published in Hypertension found that people who regularly consumed beet juice saw significant reductions in systolic blood pressure. For parents, encouraging kids to eat nitrate-rich red foods like beets and peppers could lay the groundwork for lifelong heart health.

Incorporating Red Foods into Your Diet

Incorporating red foods into your daily meals is easy! Red peppers can be roasted, added to salads, or mixed into stir-fries. Tomatoes are the base for countless sauces, soups, and salsas. Berries, from strawberries to cherries, are perfect for snacking or tossing into smoothies. Even something as simple as a beet salad can become a heart-healthy, antioxidant-rich meal.

The next time you’re at the market, make sure to fill your basket with red. Whether it’s lowering your blood pressure, protecting your brain, or fighting the effects of aging, red foods are a natural and delicious way to keep your body strong and your mind sharp.

Creole Feast by Nathaniel Burton is a culinary and cultural exploration of the rich food traditions of New Orleans. Originally published in 1972, this book celebrates Creole cuisine, which blends French, African, Spanish, and Native American influences. In this book, Nathaniel Burton, a New Orleans native and renowned Creole chef, draws on his personal experiences and family traditions to offer a comprehensive guide to Creole cooking. Creole Feast isn't just a cookbook; it’s an immersive experience into the heart of Creole culture, showcasing its flavor, history, and unique blend of culinary techniques.

The Jacket:

A book begins with its cover, and for Creole Feast, that cover was nothing short of revolutionary. The jacket features Nathaniel Burton, whose portrait is intentionally solemn, and conveys a man who is fully in command of his craft. He wears a chef's toque and a crisp chef's jacket, while holding a menu in hand; Burton’s serious, focused expression tells a story of professionalism, skill, and deep pride. It was a rare, powerful image—one that conveyed not just his culinary expertise but his dignity and authority as a Black chef.

When the book was published in 1978, Burton, along with New Orleans civil rights activist Dr. Rudy Lombard, broke new ground. Never before had a Black culinary professional been featured on the cover of a book in such a commanding, self-assured manner. The cover itself was a statement—an act of representation, dignity, and self-recognition in the American culinary field.

The jacket became emblematic of the book’s broader significance. Creole Feast was more than just a cookbook; it was a cultural milestone, inspiring generations to become chefs through its powerful representation of Black excellence in the culinary world. The book celebrated the artistry and traditions of New Orleans cuisine while elevating the voices and stories of those who had long been overlooked in mainstream culinary narratives.

The Editor:

Toni Morrison’s role as the editor of Creole Feast was integral to the book’s impact and legacy. At the time, Morrison was an emerging literary force, already recognized for her keen sense of narrative and ability to elevate African American life's stories. As editor, she brought a depth of cultural understanding and an unwavering commitment to preserving the richness of Black traditions. Morrison’s editorial guidance helped shape the structure and voice of the book, ensuring that it not only celebrated the culinary arts but also acknowledged the historical and cultural significance of the recipes and the chefs who contributed to them. Her involvement in Creole Feast was an early reflection of her dedication to amplifying Black voices, making sure that the stories and contributions of those often marginalized were given the respect and recognition they deserved.

To this day, the book remains a cult classic. Because of its power, its place in history, and how it has helped preserve and share the unique culinary traditions of Creole culture, which are often overshadowed by mainstream Southern cuisine.

For the month of February, Dallas ISD is serving kale for Harvest of the Month! Kale has earned its reputation as a nutrient-dense, superfood, and it's worth taking a moment to appreciate just how super this leafy green is!

Kale is a member of the cruciferous vegetable family, along with cauliflower, broccoli, and bok choy. It is also aptly categorized under the Dark green vegetable subgroup as a part of the National School Lunch Program, which sets specific weekly vegetable goals to ensure that students receive a variety of vegetables and essential nutrients needed for healthy growth. But kale isn’t just a trendy superfood, this vegetable dates back to the ancient Greeks and Romans. It became a staple in ancient Mediterranean diets because of its abundance and ability to easily add flavor and nutrients to soups and stews. It then spread quickly across Europe, as a result of kale’s ability to survive through the cold winter months.

Here’s a closer look at some of the kale’s notable nutritional benefits:

• Vitamin K: A crucial vitamin for blood clotting and maintaining healthy bones, kale provides more than 50% of the recommended daily intake in one cup!

• Vitamin C: This vitamin doubles as an antioxidant that supports immune function and hair and skin health. One cup of cooked kale provides 23% of the daily value (DV), providing the immune system a boot, especially during the cold season.

• Vitamin A: Kale is packed with beta-carotene, which is essential for healthy skin, vision, and immune function.

• Antioxidants: Like many vegetables, kale is rich in antioxidants, particularly flavonoids and carotenoids that help protect the body from inflammation and oxidative stress.

Kale’s versatility is another reason why it is deemed a superfood—its an easy addition to many dishes, either raw or cooked. Fresh-cut kale makes a great base for salads or can be blended by the handful into smoothies. It also holds its texture well when cooked–try roasting it into crispy kale chips, wilting it into warm soups, or turning it into flavorful pesto. The possibilities are endless!

We’re thrilled to introduce our brand-new Apple Pie Overnight Oats to the Dallas ISD menu! This reimagined recipe brings the cozy, nostalgic flavors of apple pie together with a wholesome, nutrient-packed twist. Crafted with whole-grain oats, unsweetened applesauce, creamy vanilla yogurt, and low-fat milk, it’s a heart-healthy choice that’s rich in fiber and essential nutrients. Developed in collaboration with the Culinary Institute of America through rigorous recipe testing, these overnight oats are a perfect blend of delicious and nutritious. Don’t miss out on this addition to our “brunch for lunch” menu offerings!

As Valentine’s Day approaches, love is in the air—and so is the irresistible scent of freshly baked chocolate. This year, skip the lines at overpriced bakeries and celebrate the occasion with a cozy, homemade treat: a Brownie in a Mug. The beauty of this dessert lies not only in its simplicity but in its ability to bring warmth and comfort to any corner of your home, no oven required.

The recipe is as straightforward as it gets: most of the ingredients are already sitting in your pantry, making it an ideal last-minute option. Combine a handful of kitchen staples — flour, sugar, cocoa powder, butter — and in just a few minutes, you’ll have a rich, fudgy brownie that’s perfect for sharing or indulging alone with a steaming cup of coffee.

For a Valentine’s Day spin, consider stirring in some pink and white chocolate chips, or sprinkling a handful of heart-shaped sprinkles on top. There’s something undeniably endearing about the simplicity of this treat, a kind of comfort that transcends the holiday’s more elaborate gestures. Whether you’re cooking for your family or treating yourself, this brownie in a mug will make sure your Valentine’s Day is as sweet as can be.

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