Special to the Village News
The Fallbrook High School food services is known for its healthy, home-made meals, now served from the new cafeteria and kitchen completed this year. There may be a new twist to the selections: vegan.
Students were treated on May 12 to a selection of plant-based walnut lentil chorizo, cauliflower ceviche and spicy pickled carrots.
"There was a positive reaction to the taste test," said Judy Reynolds, director of food services for the Fallbrook Union High School District.
Doug Larson had a point when he wrote, "Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon," but the author didn't experience this delightful food sample.
Reynolds and her team will continue to have meat dishes, but also healthy alternatives.
The selection of vegan food was given as part of a grant from the Community Health Improvement Partners. The grant is from the California Department of Food and Agriculture
CHIP provides farm-to-school procurement and education to inspire the next generation of food systems advocates by providing resources and technical assistance to the Fallbrook Union High School District and the Oceanside Unified School District. CHIP also helps develop school menu plans and increase use of local produce through partnerships with local restaurant owners, chefs, farmers, culinary and school garden educators, and food systems advocates.
A related program, Grab & Go Garden Kits was held April 27 at the high school On that day, selected classes were given two plants for each student – a tomato plant and pepper plants, along with growing instructions.
Healthy Day Partners, based in Encinitas, provided the kits for students to take home to plant. In Virgilio Meo's English class, students were given the option of taking the plants home or preparing the soil behind the classroom and planting them there.
Healthy Day Partners joined forces with Nan Sherman, Waterwise Gardener to create the Grab & Grow kits based on a shared mission of helping people grow fresh fruit and vegetables for themselves and their families – especially people who live where grocery stores and fresh produce are not readily available.
"We knew that by combining our resources, we could help people grow food, hope and community resilience," a spokesperson said.