Back to Basics Recipes Now Available Online!

Build Your Own Stir-Fry Bowl Signage

Build Your Own Stir-Fry Bowl Signage

Livening up school menus has just been made simpler with the addition of our Back to Basics Workshops to Go recipes to the JSI website! These student-approved, globally-inspired recipes are standardized and include nutritionals and meal component information. Each set of recipes creates a customizable meal, including a BYO Stir-Fry bowl, Street Taco and Pita Pocket, that your students will love and will fit into your OVS menu.

Would you staff benefit from an extra boost of confidence and culinary skill building? Request one of our Back to Basics culinary Workshops to Go and your staff will be ready to menu these customizable globally-inspired meals. These recipes can be used to freshen up school menus with peach salsa and a build-your-own street taco with the Back to Basics: Latin Cuisine Workshop to Go, feature student favorites such as vegetable stir-fry and chicken teriyaki with the Back to Basics: Asian Fusion Workshop to Go, or introduce new flavors such as tzatziki or shawarma with the Back to Basics: Mediterranean Flavors Workshop to Go.

To help support staff members in executing the new cuisine learned during the Workshops to Go, JSI also offers a Live-Setting Culinary Training which brings the JSI chef back to your school following one of our Back to Basics workshops to guide school nutrition staff during regular production hours. Find more information about requesting a Workshop to Go at your school.

NEW! Coming in early 2020, Back to Basics: Indian Fare Workshop to Go!

News Roundup

School Nutrition Programs across the Commonwealth are working diligently to ensure that students receive real, wholesome food and freshly grown produce while making strides to end hunger in Massachusetts. Check out the recent news highlighting Massachusetts schools!

In September, our keynote speaker Chef Dan Giusti from this year’s 2019 Healthy Kids, Healthy Programs Summit was featured on The Today Show. In this video segment, Chef Dan discusses his work with Brigaid and his mission to bring professional chefs to the front-lines of school nutrition.

In September, Hoosac Valley High School in Cheshire, Massachusetts received a grant kickstarting a new farm-to-school program. In this grant, the school expects to build three greenhouses, two supply sheds, ten raised beds, and an outdoor classroom. This grant will help involve students in not only eating healthfully but growing the produce and the program themselves.

In September, Waltham Public Schools partnered with Project Bread to ramp up school menus. Project Bread, which is an organization committed to preventing and ending hunger in Massachusetts, is sending Chef Vanessa to schools across the district to implement new recipes and creations for students to try.