CHENEY – Cheney Public Schools is rethinking school meals with local ingredients and international flavors, Nutrition Services leaders shared at the board meeting on Wednesday.
“We want kids to recognize where their food comes from,” said Director LJ Klinkenberg. He highlighted the district’s commitment to local sourcing. Grass-fed beef from Cheney-area farms is used in chili and beef stew, while a Farm to School grant is funding lamb gyros.
The team is introducing culturally diverse meals like gyros with house-made hummus, which avoids sesame oil to accommodate allergens, which is a top aller...
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