Price of food determines menu selections in USD 257

By JENELLE JOHNSON
Family Living Editor

Register/Jenelle Johnson Colleen Riebel stands among the shipment of food that will be served to USD 257 students this summer and during the fall semester.

It would be preferable if USD 257 food service could serve fresh fruits and vegetables daily to all students but due to the rise in prices it isn’t economically feasible, said Colleen Riebel.
In the past year 15 dozen eggs has risen from $11-15 to $24-25 a case and some canned goods have increased in price from 30 to 75 cents for a large can, said Riebel, USD 257 food director.
Riebel ordered her fall supply of food in April from Greenbush Southeast Kansas Education Service Center. The spring semester supply of food will be ordered in September. Vendors from Emporia, Springfield, Mo., and Tulsa, Okla., supply food to Greenbush for area schools.
Vendors used to make free deliveries to the school, but due to the increase in the cost of fuel the school district now pays a delivery fee. Only one food supplier still delivers to Iola without a fee.
“We receive two deliveries of food from Greenbush each semester due to space restrictions, with other food deliveries three to four times a week throughout the year,” said Riebel.
The food service has two climate-controlled nonperishable food storage sheds, a paper product shed, three freezers and two walk-in coolers.
Iola food service prepares approximately 1,400 meals a day, which includes a meat, fruit, vegetable, bread and a milk.
Meals are offered to elementary school students for $1.75, middle school students pay $1.90 and high school students $2. Breakfast is reduced 30 cents and lunches 40 cents for students who qualify through income guidelines. Adults may purchase meals daily for $2.55.
The food service does not cater meals outside of the school system to raise additional money. All catering is school related, the food service does not compete with outside food establishments, Riebel said.
“Our workers put in 40 hours a week and if we catered overtime, wages would be time and a half and we just can’t afford the extra expense,” Riebel said.
Food service workers make as many food items from scratch as possible so there are no hidden calories as in prepackaged food. Salt and fat intake are also monitored in the preparation of food.
“We make bread every day. I think any meal tastes better with homemade bread,” Riebel said.
All of the child nutrition labeled meats served to the students are pre-cooked, but there are a lot of main dishes that are made with fresh hamburger.
Chicken nuggets, which are a favorite of the students, are an example of pre-cooked and breaded meat. Food service workers need to only put the nuggets in the ovens and bake before serving.
“I wish we could get uncooked meat without breading, but due to time restrictions there is no way we could prepare fresh meat for 1,400 students daily,” Riebel said.
USD 257 is completing its first year with a closed lunch hour. Students are offered two entree selections with each meal. Fresh vegetables and fruits are served once or twice a week at the elementary level. At the middle school and high school salads and fresh fruits are offered daily along with cooked vegetables and fruits.
Milk is served with each meal and all soda machines are off-limits during meal time. Fruit slushes, which are 100 percent fruit juice with no sugar added, are also offered during meals.
Students look forward to certain meals each month. Macaroni and cheese, chicken and noodles, lasagna and chicken fried steak, mashed potatoes and gravy are among their favorites, Riebel said.
“We strive to offer several food choices each day, hopefully each student will find one offering to his or her liking,” Riebel said.