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 allergen according to Assistant Director Kellisa Kulm.
“We’ve come a long way in eight years with what kids are willing to eat,” said Klinkenberg.
Kulm noted the success of the district’s breakfast program, which offers a build-your own parfait option and expanded choices. “It’s changed how the kids feel about breakfast,” she said.
The program also addresses behavioral concerns. “Filling kids’ bellies and keeping their blood sugar stable has reduced school behavioral issues,” Klinkenberg explained.
While local partnerships are a priority, regulations limit vendors and sourcing options. Kulm said they are pushing for a grant-funded coordinator to streamline the purchasing process.
Clare is an Eastern Washington University graduate and a reporter at Free Press Publishing.
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