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Food and Child Nutrition Services Monthly Newsletter
Harvest of the Month is an initiative that promotes eating seasonal fruits and vegetables in our school cafeterias. Each month, Dallas ISD features a different fruit or vegetable on our campus menus so that we can increase access to fresh produce for Dallas ISD students. All of our Harvest of the Month produce is locally grown, and this initiative helps support Texas farms and farmers.
For November, Dallas ISD will serve Collard Greens in all school cafeterias! Our greens will be coming from Rio Fresh in San Juan, Texas. Started in 1941, Rio Fresh is a family-owned operation that grows approximately 30 different kinds of vegetables and herbs in San Juan, Texas.
"We are a third-generation, family-owned business that has been farming in the heart of the Rio Grande Valley for over 75 years. 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."
– Christine Morley, General Manager, Rio Fresh
To learn more about Rio Fresh, click HERE!
Dallas ISD’s Food and Child Nutrition Services will be serving a special Thanksgiving meal for lunch on Wednesday, November 20th, that will not only provide our students with a delicious new menu but also instill a sense of appreciation and unity within our school community.
Our Thanksgiving meals are free for all students. Parents or family members are welcome to enjoy this special menu with their kids on campus. Adult meals will be available for purchase for $5.00. A vegetarian entree option will also be available. If you are interested in sharing this special meal with your kids, please contact your school principal for more information on meal times and how you can get involved.
Food and Child Nutrition Services (FCNS) is once again stepping up to support families in our Dallas community. We are excited to announce a "Pop-Up Meal Service" to provide free meals to children during the holiday break.
On Monday, November 25, 2024, we will distribute three days' worth of free breakfast and lunch to all children up to 18 years old and up to 21 years old with disabilities. Students do not need to be enrolled in Dallas ISD to participate in this program. This initiative will help to ensure that families have access to nutritious meals even when schools are closed for the Thanksgiving break.
For more information visit our website!
Dallas ISD’s Food and Child Nutrition Services will participate in Plastic Free Lunch Day on November 22, 2024, to reduce the amount of single-use plastic in our school cafeterias. On this day, Dallas ISD will eliminate the use of plastic items during our regular lunch service at all campuses and replace them with biodegradable alternatives.
“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
Since joining Dallas ISD in 2013, Cynthia Martinez has been the welcoming face of our Maria Luna facility and the welcoming face of Food and Child Nutrition Services at large.
She is the first line of contact between FCNS and the community—she is on the phones and at the door, ready to receive any visitor or request quickly and with a sense of grace. Her role requires an incredible breadth of knowledge as she navigates community questions, finds answers, and directs people to where they need to go. She is a warm greeter and a vital coordinator, especially during our training events when we host hundreds of cafeteria staff or Dallas ISD employees.
But her dedication doesn’t stop there—Cynthia also manages the distribution of uniforms and keeps the uniform closets organized with care, ensuring that everyone has what they need to feel ready for work. Her commitment to serving the department and making everyone feel supported reflects her devotion to the team and the success of our mission here at Food and Child Nutrition Services.
Thank you, Cynthia, for your passion, dedication, and service to Dallas ISD!
In September 1620, a small ship called the Mayflower left Plymouth, England, carrying 102 passengers lured by the promise of prosperity and land in the "New World." Only half of the Mayflower’s original passengers and crew would survive the winter to see their first New England spring. They made an alliance with the Wampanoag, a local tribe that taught the Pilgrims how to cultivate corn, extract sap from maple trees, catch fish, and avoid poisonous plants.
In November 1621, after the Pilgrims’ first corn harvest proved successful, the pilgrims invited the Wampanoag for a three-day celebratory feast. While no record exists of the first Thanksgiving’s exact menu, historians have suggested that many dishes were likely prepared using traditional Native American spices and cooking methods. Because the Pilgrims had no oven and the Mayflower’s sugar supply was exhausted, the meal did not feature pies, cakes, or other desserts, which have become a hallmark of contemporary celebrations.
In Mexico, Día de Muertos, or Day of the Dead, is a cultural celebration rooted in ancient Aztec traditions and Catholic influences. During Día de Muertos, Mexicans celebrate and honor the lives of their loved ones who have passed away by creating ofrendas, or altars, in homes or cemeteries that are decorated with photos, candles, marigold flowers, and the favorite foods and drinks of the deceased.
Skulls, or calaveras, are a significant symbol, representing both death and rebirth, and they can be seen in the form of sugar skulls, artwork, and face painting. Día de Muertos is not a day of sadness but a day of remembrance, celebration, and connection with loved ones who have passed on, ensuring that their memories and traditions are passed on to the next generation. This celebration is about paying respect, keeping traditions alive, and reminding us all that death is not the end but a continuation of life's journey.
Learn more about the history and traditions behind Día de Muertos HERE!
When we think of Thanksgiving, we think of turkey, mashed potatoes, cornbread stuffing, and pumpkin pie, but for people with food allergies, the food can be their biggest concern. An allergic reaction can trigger various symptoms ranging from a mild rash to anaphylaxis. To ensure that all of our friends and family have a great time this Thanksgiving, it is important to understand how we can adapt classic recipes so that no one is left out and everyone has a seat at the table. That is why we have chosen a vegan, gluten-free Pumpkin Pie, free from dairy, eggs, and wheat, for November's recipe of the month. Click HERE for the recipe, or watch the video below.
At Dallas ISD’s Food and Child Nutrition Services, we are proud to say that there is room at the table for everyone! We carefully consider our students' dietary needs to provide a safe and inclusive eating experience for all students in our cafeterias. We accommodate students with allergies and intolerances, students with medical conditions that affect their eating, and students who follow a dietary pattern for cultural or religious reasons. Want to learn how we accommodate students with special diets and allergies? Click HERE to learn more.
Jorie Walker is a Registered Dietician Nutritionist who coordinates special diets here at Dallas ISD’s Food and Child Nutrition Services.