For Judy Riley, food has been a lifelong preoccupation.
“My degree is in food nutrition, so I’ve always had a passion for the food business,” says Riley.
As the district food services supervisor for Pickerington Local Schools, Riley designs the menus that serve more than 10,000 students per year. She and other food services staff combine their knowledge of food, student input and national macronutrient guidelines to offer Pickerington students tasty and healthful lunches.
Photos courtesy of Pickerington Local Schools
“We get together once a month and discuss the menus,” says Riley, who has been with the district for nine years. Her experience in food management spans more than 27 years.
Beth Hooser, a food services worker at Toll Gate Middle School, has been with Pickerington since 2005. She was previously in catering.
“We get to suggest some recipes,” says Hooser.
Both food services staff and students periodically suggest items they’d like to see on the menu.
“We’re getting ready to introduce cheese calzones instead of ones with meat, which was (students’) idea,” Hooser says.
The school recently began doing a sub bar day – another student suggestion.
As prices of proteins such as beef and poultry have risen, Riley and the staff have been inspired to come up with new ways to satisfy protein requirements. Beans have become a convenient and well-received supplement.
“At the K-6 level, we’ve introduced nacho munchables,” says Riley. “We didn’t really think they would take off, but they did.”
Nacho munchables consist of whole grain nacho chips, salsa, a choice of beans, cheese and a fruit.
Hummus packs, hummus with bread and dipping vegetables, have become popular choices as well, Hooser says. The ground chickpeas in hummus serve as a source of protein.
“We serve them with local, gluten-free bread,” she says.
In addition to the sub bar, a soup bar is offered on Fridays and a salad bar is always offered. Riley says she’s noticed the figures of lunches purchased spike on days that teriyaki chicken salad is offered, and Hooser notes that her students are fond of strawberry yogurt parfaits.
“They love the strawberry yogurt parfaits with granola,” Hooser says.
“We definitely try to make sure that we put things on the menu that the students want to eat,” says Riley.
Jessica Williams is a contributing writer. Feedback welcome at gbishop@cityscenemediagroup.com.
Strawberry Yogurt Parfait
Ingredients
- 8 oz. strawberry yogurt
- 2 oz. fresh strawberries
- 2 oz. fresh blueberries
- 2 oz. granola cereal
Directions
Layer berries and granola with yogurt in a cup or bowl and serve.
Teriyaki Chicken Salad
Ingredients
- 4 oz. Romaine lettuce
- 1 piece teriyaki chicken
- 1 hard-boiled egg
- 2 oz. shredded cheese
- ½ cup chow mein noodles
- 2 oz. mandarin oranges
- 2 oz. grape tomatoes
- 1 packet (approximately 2 Tbsp.) sesame dressing
Directions
In a salad bowl, combine all ingredients, finishing with dressing, and serve.
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