The Feed

“Happy New Year, Dallas! I want to thank our Dallas ISD community for another wonderful year here at FCNS. Looking ahead to 2025, we are excited to continue developing new recipes for our students. Our Menu Team and Chef Team develop new recipes throughout the year using student feedback to inspire fresh ideas and improve our menu offerings. We are proud to say that meal participation is up, and we will continue to develop new favorites for our students. I can’t wait to see the exciting new dishes our team will bring to the table this year!"

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

In January, Dallas ISD will be serving lima beans in all school cafeterias! These beans might be small, but they are a mighty nutrient powerhouse that people have been eating for generations. Lima beans are packed with fiber, protein, and all the vitamins and minerals we need to power our day as we learn, grow, and seek new challenges.

Our lima beans come from a quiet yet remarkable corner of East Texas—Sides Pea Farm in Canton, Texas, which is just an hour from downtown Dallas. Sides Pea Farm began its story in 1957 when Winford and Virginia Sides purchased 70 acres just south of Canton. Canton was an ideal location for a farm as it has long provided farmers with lots of land, fertile soil, and a transportation network that connects East Texas with the rest of the state. Winford tried his hand at various crops. But it was peas and beans that suited him best. He made the decision to narrow his focus, and in doing so, he transformed what had started as a small family farm into the largest grower of fresh market peas in the state of Texas.

While Winford did the farming, Virginia took on the task of selling the harvest directly from the farm and at farmer’s markets. Today, Sides peas and beans have found their way to fruit stands, markets, and grocery stores across Texas, Oklahoma, Arkansas, and Louisiana. The farm is even open to the public, where Virginia will offer you more than just peas—over the years, she has become a beloved figure on the farm, and she is happy to talk with visitors about the different varieties they grow and how to prepare them at home.

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 Sides Pea Farm.

It’s a story about more than beans. It’s about the ties between our food and the land, between the farms that nourish us and the communities they help sustain. By bringing these lima beans into Dallas ISD’s school cafeterias, we honor not just a crop, but a legacy of hard work, dedication, and a deep connection to the land.

To learn more about Sides Pea Farm, click HERE!

Before coming to Dallas ISD’s Food and Child Nutrition Services, I worked for International Business Machines (IBM) as a Helpdesk Manager for seven years. When I joined Dallas ISD, I led our meal application program. We used to have paper applications for students and their families that they would have to fill out and submit to FCNS to qualify for free or reduced school meals, but the process was time-consuming, and there were a lot of families who missed out every year because they didn't know the process or couldn’t get their applications in on time. That’s when I turned to my guiding principles and decided to focus on value and think about the work holistically.

I received permission from my director to change my team schedule to include weekends so that we could go above and beyond to reach out to more families in the community. Yes, I gave up my weekends! Working holistically, my team and I were able to improve our community outreach efforts, and we were able to increase the number of free or reduced meal applications we received that year. That was the start of ALL STUDENTS EAT FOR FREE AT DALLAS ISD. Because we had such a high percentage of total students who qualified for free meals, we were able to apply for the CEP program, which allowed us to do away with families filling out paper applications every year. That’s right, free breakfast, lunch, and supper for all students regardless of income.

Looking back at my time here at Dallas ISD, this is the project that I am the proudest of because its success was the first step in our free meals program for all of our students. That was eight years ago, and today, all Dallas ISD students continue to enjoy nutritious meals prepared by FCNS for FREE! I would give up my weekends all over again if it meant we could create such a big positive change in the community.

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

In the brightly colored halls of elementary schools across the United States, a quiet revolution is unfolding—one that doesn’t involve gadgets or screens, but something far simpler and, perhaps, far more essential: access to fresh fruits and vegetables. The USDA’s Fresh Fruit and Vegetable Program (FFVP), created to improve children's diets, is a national initiative aimed at not just feeding but educating students about nutrition and healthy living.

Launched in 2002, the FFVP provides free fresh fruits and vegetables to elementary school children during the school day, outside the regular breakfast and lunch periods. Its aim is to introduce children to a variety of produce they may never have encountered before and, in the process, cultivate a taste for fresh, unprocessed foods. The program targets schools where access to fresh produce is often limited and is part of a broader effort by the federal government to tackle childhood obesity and promote healthy eating habits early on. The eating habits we develop as kids can set the stage for the foods we choose for the rest of our lives, and these choices can impact our health over time.

But the FFVP is about more than just distributing fruits and vegetables. It is designed to give children a chance to experience foods they might not typically encounter in their day to day, including varieties that might be unfamiliar to them. Whether it’s a tangy tangerine, an heirloom carrot, or a vibrant purple cabbage, the program is structured to expose students to an expansive range of produce—something that few school cafeterias or homes might be able to offer on their own.

A Pillar of Change in Schools

While schools must serve FFVP produce outside of their regular meal times, they have the autonomy to choose what fruits and vegetables they will serve, how often, and when. The USDA encourages schools to serve at least two days per week, and to incorporate educational efforts that complement the produce being served. Schools may purchase their produce from wholesalers, local grocery stores, and even farmers' markets, ensuring that the program supports not only children's health but also local economies and agriculture.

The FFVP’s emphasis on education is equally as important as its nutritional goals, and nutrition education can take many forms—from classroom discussions about the benefits of different nutrients to hands-on lessons in food preparation. This “food literacy” can help shift a generation’s relationship with food, teaching children to see fresh produce not as an afterthought but as an integral part of their day.

For many children, this is their first exposure to the world of fresh fruits and vegetables. A 2017 USDA evaluation found that, of the nearly 3,500 schools participating in the program, a significant number reported increased acceptance of fruits and vegetables among students—an encouraging sign that the program is achieving its aim of influencing food choices in the long term.

The Price of Freshness

Funding for the FFVP varies by state, but participating schools typically receive between $50 to $75 per student for the school year. The funds are used to cover the cost of the produce as well as any non-food costs associated with any administrative or logistical hurdles that might come with implementing the program.

The program is undoubtedly a lifeline for many schools, especially those with limited budgets for fresh food. But it is also part of a larger conversation about the challenges of making healthy food accessible for all children. In neighborhoods where fast food outlets are plentiful, but grocery stores with fresh produce are scarce, the FFVP provides an important lifeline to communities. It’s not just a program; it’s a pathway to food equity.

Looking Ahead

There is still much to be done to address the systemic issues that contribute to food insecurity and unhealthy diets in the United States, and the FFVP is a small but meaningful step in the right direction. By exposing children to the joy of eating fresh fruits and vegetables at a young age, the program is hoping to plant seeds that will grow into healthier futures.

But for all its success, there are limitations. The program serves a fraction of the nation’s elementary schools, and funding is not unlimited. The Texas Department of Agriculture has only chosen seven schools to participate in the FFVP from Dallas ISD—Allen ES, Burleson ES, Carpenter ES, Carr ES, Ervin ES, Rice ES, and Fridia ES. As schools and communities struggle to manage tight budgets, many have questioned whether programs like the FFVP can be expanded to reach more children. The work of advocating for healthier school environments and a more equitable food system, however, remains far from over. In the meantime, the Fresh Fruit and Vegetable Program remains an important part of the fight for better nutrition in schools.

As the program continues to evolve, one thing is clear: offering children the opportunity to taste, explore, and learn about fresh fruits and vegetables is an investment in their health and well-being—and, ultimately, in the future of the nation’s food culture.

Dallas ISD’s Food and Child Nutrition Services participated in Plastic Free Lunch Day on November 22, 2024, to reduce the amount of single-use plastic used in our school cafeterias. On this day, Dallas ISD eliminated 123,300 single-use plastic items during our lunch service at all campuses. That is 3,853 pounds of plastic that would have been thrown away, enough to fill 16 shopping carts!

“At Food and Child Nutrition Services, we believe that small efforts can have a big positive impact, and that is a story that we want to share with our students here at Dallas ISD. Many of our students care for the environment and feel passionately about contemporary issues surrounding climate change or single-use plastics, and we want our students and the community to know that we support them as we all work together to build a brighter future.”

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

To read more about our commitment to plastic-free lunch day, click HERE!

Dallas ISD’s Food and Child Nutrition Services served our annual Thanksgiving meal for lunch on Wednesday, November 20th! Our annual Thanksgiving meals are free for all students, and parents or family members are welcome to enjoy this special menu with their kids on campus.

A big thank you to our campus staff for working hard to make this meal happen! And thank you to all the families who attended and had lunch with your kids. With your support, this initiative has become something special that we look forward to every year. We hope you will come again next year! At Dallas ISD there is room at the table for everyone!

Want to learn more about our annual Thanksgiving Meal? Get a behind the scenes look and watch the story HERE!

For the month of January, Dallas ISD's Harvest of the Month will introduce the humble but mighty lima bean—an unassuming legume that, despite its quiet reputation, offers a wealth of health benefits. Part of a broader family that includes peas, lentils, and beans, the lima bean stands out not only for its creamy texture and mild flavor but also for its impressive nutritional profile.

Rich in fiber, B vitamins, potassium, and plant-based protein, legumes are a powerhouse for essential nutrients. They’re an ideal choice for anyone seeking to make a healthy dietary shift, offering a simple yet impactful way to improve overall nutrition. According to the American Heart Association, legumes and other plant-based proteins can help lower cholesterol when used as a substitute for red meat, which is beneficial for heart health. Adding legumes to your meals is a simple way to promote a balanced, healthy diet.

The world of legumes is vast—there are more than 20,000 species across the globe, each offering its own distinct size, color, and texture. From the deep, earthy tones of black beans to tender, buttery chickpeas, legumes provided a rich variety of flavors for thousands of years. Lima beans, with their creamy interior and subtle taste, are no exception. They bring a delicate balance to any dish, enhancing without overwhelming, making them an ideal addition to everything from soups and salads to pasta dishes and grain bowls.

But the lima bean isn’t limited to traditional uses. Its versatility is one of its greatest assets. You can mash it into a smooth spread, blend it into a silky dip, or even use it as a base for veggie burgers. Whether paired with rice or grains, tossed into a vibrant salad, or incorporated into a comforting soup, the lima bean adapts effortlessly to various culinary contexts. It’s the kind of ingredient that, while simple, opens up a world of creative possibilities.

In the end, the lima bean is more than just a food—its range of uses, combined with its robust nutritional benefits, make it an essential pantry staple. So, as you plan your meals this year, consider the lima bean not just for its flavor, but for the lasting impact it can have on your well-being. The possibilities are as endless as the legume itself.

When the Menu Team sits down to plan meals or develop new recipes, nothing is more important than feedback from our students. If we are going to create meals that taste good and are good for you, we need to know what students want. That is why Taste Testing is such an important part of what we do.

Every school year, we have Taste Tests at schools all over Dallas ISD, where we let students try new recipes, and we collect student feedback so that we can improve our menu offerings. This helps us to understand what students enjoy and what they’d like to see on our menus. Based on student feedback, we’re excited to introduce three new recipes for the upcoming semester:

— Homestyle Chili – A hearty, savory homestyle chili that pairs perfectly with our hot dogs.

— Grilled Chicken Club Sandwich – A protein-packed sandwich with grilled chicken, crispy turkey bacon, and cheese on a whole-grain bun.

— Chicken Fajita Bowl – A flavorful bowl with marinated chicken, Spanish rice, roasted peppers, and onions.

We look forward to hearing your thoughts on these new dishes!

Ring in the new year with a nutritious, veggie-packed version of this classic comfort food! January’s recipe of the month is Butternut Squash Mac and Cheese!

What sets this mac and cheese apart from the traditional version is the addition of butternut squash, a bright orange, starchy vegetable that adds a mild sweetness and a subtle nuttiness to the cheese sauce. In addition to the delicious flavor and vibrant color, butternut squash also has an impressive nutritional profile—it’s rich in fiber, potassium, and vitamin C, and its orange color comes from beta-carotene, a form of vitamin A that supports eye health and immunity.

This recipe also includes a generous serving of dairy, adding protein and calcium to make it more filling than the traditional mac and cheese while providing essential nutrients to build strong muscles and bones.

Get the full recipe HERE and make this veggie-packed mac and cheese

your new favorite dish this year!