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Free Summer Meals for All Children

Free Meals for All Kids! All kids under age 19 Eat Free!

Where: 551 Carlisle Ave.

Onalaska, WA 98570

July 10th - 27th (Monday - Thursday)

Breakfast 8:00 - 8:30

Lunch 11:30 - 12:00

 All food must be consumed in the Dining Hall. This program is for the children, therefore we must ask that children not share their food with adults. Adult meals are available for purchase if desired.

Where else: If you are traveling this summer you can find Free Summer Meals for all kids Nationwide by using the Summer Meals Finder. Summer Meals for Kids Finder

For more information contact: jcarlson@onysd.wednet.edu

                                                              or call the USDA Summer Meals Hotline at 1-866-348-6479.

Try it Tuesday 11/8/16

Can you guess what it is? The Purple is Real! No GMO's here. The color is caused by Anthocyanins that is an Antioxidant. 

For more details check out: Try it Tuesday 11.8.16

The Votes are in for Purple Cauliflower:

99 "More Please"
83 "No Thanks"
42 "Just Okay"

Thank you for participating! 

                                       16 - 17 Free & Reduced Priced Meal Applications

Applications for the Free & Reduced Priced Meals are now available under the "Application for Free Meals" tab. 

La solicitud de comidas gratis oa precio reducido está bajo la "Application for Free Meals " pestaña.

                              Donuts for Guests like 
Dads                                 Donuts For Guests like Dads was Friday, June 10th                                Pictures are under the "Photos" tab.   
                                                          Thank you for attending!                                                        



                                                                 Muffins for Guests like Moms                                                                                Muffins for Guests like Moms was Friday, May 6th.                                        Pictures are under the "Photos" tab.

                 Thank you for attending!      

sfwlogoforsite2016                                                                               Please join us in Celebrating National Screen-Free Week, May 2nd - 8th. It's a great chance to reset your life! See resources below.                                   Healthy Kids in a Digital World.pdf     Screen-Free Resources

Free Summer Meals for All Kids

Onalaska School District will be operating the Free Summer Meals for All Kids Program, again, this summer. 
Free Breakfast and Lunch will be available for All Kids (under 19).

The days of operation will be: Events in addition to Meals:
June 15th - 16th                                                        Basketball Camp
June 21st - 24th                                                         Vacation Bible School
July 5th - 28th (Monday - Thursday)                       Summer School

You do not need to attend the events for free meals. All Kids, from anywhere, are Welcome for Free Meals!

Meal times will be posted as soon as they are available.

Special Events for March:  
March 14th - National Pi Day, March 17th - Shamrock Cookies, March 25th - Easter Cookies.

"Try it Tuesday", January 12th, 2016
We Served Green Bell Peppers for "Try it Tuesday". The brave students who tried the peppers were given a voting card. The voting results were: 92 
"More Please", 19 "Just Okay" & 84 "No Thank You". 

Here are some fun facts about Bell Peppers - 


Bell Peppers come in many colors (green, purple, orange, red, brown and black). They are all from the Capsicum Annuum plant. The Capsicum Annuum plant is a member of the nightshade family, which also includes: potatoes, tomatoes & eggplant. Green bell peppers are fully developed, but not ripe. Red & yellow peppers start out green and then turn colors as they ripen. They are great to eat raw. The red, orange & yellow ones are sweeter and almost fruity. Green & Purple peppers have a slightly bitter flavor. When cooked they add a great flavor to foods like Spaghetti, Lasagna & Pizza.

 Bell peppers are a source of over 30 different members of the carotenoid nutrient family. They retain a better nutritional profile when eaten raw because heat destroys some of the vitamins. Carotenoids provide antioxidant and anti-inflammatory health benefits. Green bell peppers have 2 times as much vitamin C as an orange; and red & yellow peppers have 4 times as much. In commonly eaten foods, bell peppers & tomatoes are the only 2 that contain at least two-thirds of the following nutrients: vitamin C, vitamin E, alpha-carotene, beta-carotene, lycopene, lutein, cryptoxanthin and zeaxanthin. Bell peppers, like broccoli, onions and garlic, also contain sulfur-containing compounds aid in its anti-cancer benefits.

Study finds that the "Healthy Hunger Free Act 2010" is a success!
This study is the latest in a long list of evidence which shows that stronger school meal standards are leading to healthier habits in schools. To learn more click on the link: http://content.govdelivery.com/accounts/USDAOC/bulletins/12e4aea?reqfrom=share

Nutrition Advisory Council
If you want to join the Nutrition Advisory Council please send an email to: jcarlson@onysd.wednet.edu  Most of our meetings are conducted by email.

Grandparents Day Luncheon
Grandparents Day Luncheon was on Friday, December 18th. 
We served: Turkey Dressing Casserole, Pizza, Mashed Potatoes & Gravy, Corn, Assorted Fruit, Pumpkin Bars, Milk & Coffee.
235 kids and 68 grandparents ate lunch. 

Donuts for guests like Dads, November 11th, 2015.
210 Students and "Dads" started their day with Donuts for Dads! On the menu was Biscuits & Gravy, Cinnamon Roll, Banana, Apple Juice, Coffee & Milk. Thanks to everyone who participated! See more great pictures under the "Photos" Tab above.
Inline image 1

Facebook Postings
If you would like to receive our School's Child Nutrition Facebook postings send a Friend Request to Facebook account jcarlson@onysd.wednet.edu

"Try it Tuesday", November 10th 
Jicama was the "Try it Tueday vegetable for November. The Jicama Sticks were served raw. Mrs. Richardson said, "it is great with Lime Juice & Chili Powder". I am anxious to try it that way next time! The courageous students who tried the vegetable cast their votes. 118 voted "More Please", 33 voted "Just OK" and 86 voted "No Thank you". 

Jicama, also known as yam bean, is a underground starchy root vegetable. The flesh is white and crisp.The peel contains the toxin Rotenone and should not be eaten. 

Jicama has numerous health benefits. It is a very low calorie root vegetable that is high in oligofructose inulin, a soluble dietary fiber. Inulin is a zero calorie sweet inert carbohydrate which makes it a great snack. It is also a great source of Vitamin C and contains some valuable B-complex vitamins and important minerals. Vitamin C helps the body clean out free radicals, which in turn protects against cancers, inflammation, viral coughs & colds.  

Salad Lunch, served with Fruit & Milk, is a choice everyday.

Saw these great articles on how sugar & Pop affect our health. 

That’s what scientists have concluded from a first-of-its-kind diet study involving overweight kids
Jerry Carlson shared a link.
3 mins · Onalaska, WA · 
Dropping soda can even help you look younger
Muffins for Guests Like Moms
Muffins for Guests like Moms was Thursday, October 8th.
Biscuits & Gravy or Cereal, Pumpkin Muffins, Bananas, Juice, Milk & Coffee were served for Breakfast.
We enjoyed seeing everyone! 
*Donuts for Guests Like Dads is November 12th.

See More Pictures under the Photos tab.

Last year's Meal Applications will expire on October 14th. If you have not turned in an application or received confirmation for this year please reapply soon.

The 15-16 Meal Applications are now available: 
Meal Applications for Free & Reduced Priced Meals are now available under the "Applications for Free Meals" tab.

Last Year's Meal Applications are good through the first 30 school days. If you were Free or Reduced, last year, 
you will receive Free or Reduced School Meals through October 14th.

Online Payments
You can make online payments to your child's account through SkyWard Family Access. 
There is no longer a user fee for this service. 
The link to SkyWard and instructions are under the "Online Payments" tab.

Salad Lunches Available Daily 
Salad Lunches are available daily        
served with a Whole Grain Roll,         
Fruit & Milk.                           

“Try it Thursday", December 18th

"Try it Thursday" Voting Results - 87 "More Please", 34 "Just Okay" & 55 "No Thanks".

Thank you to all who gave it a try! Friday we had Sauteed Zucchini and several students said they liked it.

There are two types of Squash…summer and winter. The type of squash is determined by: the time it takes to grow, the physical characteristics and how long the squash can be stored.

Last year we had Butternut Squash a winter Squash. Winter squash is very hard and takes between 80 to 100 dayto ripen. Winter squash also takes longer to cook and is usually baked or roasted. Also it can be stored for several months. 

This year we will try the Summer Squash Zucchini. All parts of the summer squash can be eaten 
(flesh, seeds & skin) even the flowers on some varieties. Summer squash can be eaten raw or cooked.  Steaming is the best cooking method to preserve the zucchini’s nutrients. Because of the delicate thin skins on summer squash you cannot store them for very long.


Native Americans considered squash as one of the “three sisters” along with corn (maize) and beans.

As we learned last year Squash is on the “World’s Healthiest Foods” list. Like the butternut squash, zucchini is rich in Antioxidants, is good for maintaining healthy blood sugar levels and has anti-inflammatory benefits. The antioxidants in zucchini are excellent for maintaining healthy eyes. Maintaining healthy blood sugar levels requires many nutrients. The nutrients zucchini has that contribute to this are: the B-vitamins folate, B6, B1, B2, B3, choline, zinc, magnesium, omega-3 fatty acids, fiber & polysaccharide fiber.


For more information about zucchini’s amazing health benefits check out “the worlds healthiest foods” webpage at: http://www.whfoods.com

It truly is important to “Eat the Rainbow” of vegetables and fruits. 


School Garden

This year's School Garden was made up of: radishes, turnips, beets, basil, nasturtiums, spinach & pumpkins. The kids eating school lunch were able select the vegetables with their lunch. We used the nasturtiums (an edible flower) for a "Try it Tuesday". 

A big Thank You to Mrs. Jeanne Ryan for coordinating, planting and maintaining the School Garden. 

Happy Easter "2015" from the Ony Cooks!

Donuts for Guests like Dads

221 OEMS kids and 64 Dads attended Donuts for Dads 2014 on June 10th, 2014. Attendees had their choice of Biscuits & Gravy or Cereal, both served with Fruit, a Cinnamon Roll, Milk & Coffee. Please see the pictures on the "Donuts for Dads" tab above. It was great to see so many Dads attend the event!

Try it Tuesday, 5/20, will be a Mystery! 

If you know what it is "mums" the word. We will let you know what it was on Wednesday. You can be sure it will be one of the Power Foods. It is very low on the glycemic index. It is a: cancer preventative, antioxidant and anti-inflammatory. It contains the following percentages of your daily values: 73.2% C, 19% K, 13.6% Folate, 12.3% B6 and 10.7% Fiber. 

Did you guess what the Mystery, Try it Tuesday, food was?                                                                                           It was Mashed Cauliflower! Don't worry we won't be replacing your mashed potatoes with cauliflower; although it would be an excellent substitution. Mashed Cauliflower is much lower in calories and carbohydrates than potatoes. Cauliflower is also a cancer preventative, antioxidant and anti-inflammatory and contains the following percentages of your daily values: 73.2% C, 19% K, 13.6% Folate, 12.3% B6 and 10.7% Fiber. So if you ever have the chance to eat mashed cauliflower, try it, your body will thank you!      

Muffins for Moms 2014

We had 70 extra kids and 67 Moms attend Muffins for Moms on Thursday 5/8. Our total student breakfast count was 287. 

Breakfast was a choice of: Parfait, Pancakes or Cereal, served with Fruit, Banana Chocolate Chip Muffins and Milk. Thank you to all who attended! 

Check out the Muffins for Moms pictures on the Muffins for Moms tab above.

School Breakfast

Mornings can be really crazy…the alarm doesn’t go off…the kids don’t want to get up…there’s no time to eat breakfast before the bus comes…or they’re just not ready to eat. Or maybe your teenager grabs a can of soda and a candy bar on the way to school. If this sounds like your house, we have good news for you.

Breakfast is served at school! School breakfast will give your child a healthy start to the day. A nutritious breakfast helps students be more alert so they can learn more in class. Breakfast has vitamins and nutrients for a strong and healthy body.

Breakfast at school is affordable, too. If you qualify for free and reduced price meals, you also qualify for the breakfast program, with no additional paperwork. You can’t find a healthy breakfast at such a low cost anywhere else.

Help your child start the day right with school breakfast!

Check out our School Garden Pictures, under Photos above, and read about our School Garden below.

“Try it Tuesday 


                                                Chickpea (garbanzo bean)

The name Chickpea traces back through the French word “Chiche” to the Latin word “cicer”. Chickpeas are also called garbanzo beans. The word garbanzo beans possibly came to English from the old Spanish name garroba. Chickpeas are one of the earliest cultivated legumes; 7,500 year-old remains have been found in the Middle East.

We will be serving Roasted Chickpeas on April 15th for “Try it Tuesday”. In the roasting process the chickpeas lose their bean taste and take on a nutty flavor.

Chickpeas have a lot of great health benefits from keeping you satisfied longer to keeping your blood sugar in check. To learn more about their effects on the human body check out “The World’s Healthiest Foods” at: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=58

School Garden

Onalaska is piloting a School Garden Program.  This project is a partnership made up of the: L.C. Master Gardeners, Students, Volunteers & Onalaska School District. School gardens provide education in Nutrition, Science, Math, and other subjects.  Students and parent volunteers how participate in this project will benefit from the produce their garden supplies. If you would like to be involved, or have any questions, please contact                                                                     our school garden coordinator, Jeanne Ryan, at                                                                     978-4403.                                                                                                                                                                                                                                                

“Try it Tuesday 


                                                   Brussels Sprouts

Brussels Sprouts are especially good at preventing cancer. They nutritionally support 3 of the body’s systems that are closely connected with cancer development as well as prevention.  These systems are:  the detox system, the antioxidant system and the anti-inflammatory system.

Because of their anti-inflammatory effects on the body they are also great for cardiovascular health. It is thought that they may even be able to help reverse blood vessel damage. A second reason Brussels sprouts are good for the cardiovascular system is their cholesterol lowering ability.

The Digestive system also benefits from Brussels sprouts. Brussels sprouts have 4 grams of fiber per cup and they contain glucoraphanin.                     Glucoraphanin helps protect our stomach lining by keeping the stomach’s   bacteria levels in check.

More research is being done on Brussels sprouts and it’s promising possibility of preventing other inflammation health problems. The other health problems Brussels sprouts may prevent are: Crohn’s disease, inflammatory bowel disease, insulin resistance, irritable bowel syndrome, metabolic syndrome, obesity, rheumatoid arthritis, type2 diabetes, and ulcerative colitis.

Brussels sprouts can be served cooked or chopped up as a salad.  So if you don’t like them one way you may like them the other.  We will be trying them cooked on Tuesday, March 11th. When they are in season we

will be able to try them in a salad.

Brussels sprouts grow on the stalk of a plant that looks like a cabbage plant that got so scared that it’s leaves poofed out.

Whfoods.org has a whole lot more information on Brussels sprouts.

“Try it Tuesday 


Cole Slaw – a salad made with cabbage

The World’s Healthiest Foods Organization recommends including Cabbage in your cruciferous vegetable consumption. Cruciferous vegetables are: cabbage, cauliflower, cress, bok choy, broccoli, horseradish, kale, brussel sprouts, turnip greens and other similar green leaf vegetables. Cruciferous vegetables contain phytochemicals, vitamins, minerals and fiber that are important to health. Eating cruciferous vegetables can greatly reduce your risk of getting cancer and will reduce the oxidative stress on the body.  At a minimum, adults should have at least 1-1/2 cups of cruciferous vegetables 2-3 times a week.                                                                                                         

January's "Try it Tuesday"
We served Black Bean Salad for January's "Try it Tuesday. Black Beans are a good source of Protein, Thiamin, Magnesium, Phosphorus and Manganese. They are a very good source for Fiber and Folate. Black Beans are an excellent source of flavonoids. Flavonoids are thought to help prevent cancer, cardiovascular disorders, diabetes and celiac disease through their anti-inflammatory properties. Black Beans are really good for the digestive tract. The indigestible Fraction, in black beans, is the perfect fuel for the good bacteria to make butyric acid. Butyric acid is in turn a great fuel for the cells in our lower digestive tract to function properly. 

By soaking the beans, and then rinsing them before cooking, you can remove a lot of the raffinose and stachyose which cause gas. 

The kids turned in 67 votes. 27 "More Please", 12 "Just Okay" and 28 "No Thanks". 

"Try it Tuesday"

December 11th we featured Acorn Squash Rings. Each 1/2 cup serving of acorn squash contains 13% of the recommended daily allowance of potassium and 11% of the RDA of magnesium. Regularly eating potassium and magnesium rich food like acorn squash can lessen your chance of stroke, osteoporosis, depression and diabetes. Acorn squash also contains 5 grams of fiber in every serving...fulfilling 18% of the RDA for fiber. A diet containing fiber-rich foods could help prevent stroke, heart disease, diabetes, obesity and gastrointestinal disorders. 

Our next Try it Tuesday will be on January 14th and will feature Black Bean Salad.

"Try it Tuesday"
November 12th we featured Butternut Squash. Butternut Squash is great to include in your diet. 
They are:
 - An excellent source of  Vitamin A (which has been shown to protect lungs against air pollutants like cigarette smoke.
 - Great sources of Vitamin C, Potassium, Fiber and manganese. 
 - Good source of folate and Omega 3 fatty acids (which are beneficial to growing brains).

Here's a new way to try Butternut Squash:
 - Cube 1 lb. into 1" cubes
 - Add 2 Tbs Olive Oil & 2 Tbs balsamic vinegar
 - Spread out on a baking sheet 
 - Sprinkle with parmesan and a little salt
 - Bake at 400 degrees for 10-15 minutes, stirring at halfway through.

Information & Recipe courtesy of:

"Try it Tuesday"
October 15th we featured Kale, from Washington State, in Kale Chips. I had no idea what to expect. We had 327 brave students who sampled and voted on the Chips. 179 of them said they would like to have them again. 42 said they were just okay and 106 said No thank you. I was amazed at the crispiness and flavor of the Kale Chips. The salt seemed overpowering to me and a lot of the students agreed. We can reduce the salt that the recipe called for by quite a bit. Kale Chips are made by tossing Kale (without stems) with a little olive oil, sprinkling with seasoning salt and baking for 10-15 minutes at 350. 

Kale contains more vitamin C than an orange. It also has 1,328% of your daily recommended Allowance of vitamin K (which helps your brain and bones) and 354% of vitamin A. There's more calcium in Kale than in a carton of Milk. Kale contains Sulforaphane, a chemical believed to have potent anti-cancer properties, particularly when chopped. Kale also has Lutein which keeps eyes 
and vision healthy. Kale can be eaten raw, cooked or juiced.

Next we will try incorporating Kale chips into the school lunch menu under the 
dark green vegetable category. With less salt I think the acceptability will go up 
even higher.

Check out more "Try it Tuesday" pictures under Photos.

Tour of Child Nutrition Program
Here's a link to a Tour of our Child Nutrition Program, by Hunter Wilcutt & Caleb Huffman: http://www.youtube.com/watch?v=pS7P7D3IZnw

"Try it Tuesday" 
"Try it Tuesday" is an opportunity for students to try new foods and then vote on the food. Nutrition and 
trivia facts are sent to the classrooms about the coming food. Tuesday, September 17th, we tried Red Bell 
Peppers. We had: 99 students vote "More Please", 25 voted "Just Okay" and 22 voted "No Thank You". Did you know Peppers are actually fruits because they are produced from a flowering plant and contain seeds? Red, orange, and yellow bell peppers are actually very ripe green bell peppers. Bell Peppers are a good source of vitamin A & C. "Try it Tuesdays" will happen once a month during the coming school year. A special thank you to Ms. Conzatti, Lewis Co. Public Health Educator for suggesting and organizing the event. 

More "Try it Tuesday" picture are under the Photos Tab.

Nutrition Advisory Council
We are looking for people to join our Nutrition Advisory Council (NAC). If you are interested in Child Nutrition please consider joining. This year we will be going over the School's Wellness Policy to make sure it complies with the Competitive Food Rule. The Competitive Foods Rule, effective for the 14-15 school year, sets minimum standards for all foods sold outside the school meal programs; on school campus; at any time during the school day. If you are interested in joining our Council please email me at: jcarlson@onysd.wednet.edu

Free & Reduced Priced Meal Applications, for 2013-2014, are now available. Click on the top Parent Resources Tab.

School BBQ 6/14/2013
Sheriff Mansfield & Logger Bob are guest servers for the School BBQ. Hamburgers, Baked Beans, Watermelon, Chips & Ice Cream Bars were served for the last lunch of the school year. See more pictures under Photos.

Donuts for Guests like Dads 2013
Guests like Dads came to school Breakfast on June 10th. See pictures under photos.

Muffins for Guests like Moms 2013

Students brought their guests like moms, to school breakfast, on May 9th. Yogurt Strawberry Parfaits, Pancakes, Banana Muffins, Assorted Fresh Fruit, Milk & Coffee were served. We had around 60 guests attend. What a great time we had! See more pictures under "Photos".

Donuts for Guests like Dads will be
 Monday, June 10th. 

April 29th - May 5th Onalaska S.D. Celebrates Screen-Free Week
Onalaska School District invites you to participate in Screen-Free Week April 29th - May 5th. This is a chance to experience life instead of watching others experience it. It's a time to: play, read, daydream, create, explore nature, play games, sleep and spend time with family and friends.  

Did you know; most kids spend more time in front of screens, (7 hrs.), than any other activity other than sleeping? Reducing screen time improves: health, learning and emotional well-being. Please consider participating in Screen-Free Week with your children. You can take the pledge at: http://www.screenfree.org/ I have attached some resources under Screen-Free on Left.

You can Like Screen-Free Week on Facebook at http://www.facebook.com/screenfreeweek and join the Twitter conversation by following @commercialfree and using #ScreenFreeWk.

March 21st, Ony Kindergarten Celebrates National School Breakfast Week
The School Breakfast Program was established, in 1975, for the health and well-being of our nation's children. 10.6 million children are served daily by the school breakfast program. Here at Onalaska we serve over 200 breakfast each day. Our kids have a choice of a hot or cold breakfast served with fruit & milk. Some of the kids favorites are: french toast sticks, yogurt & fruit parfaits, biscuits & gravy, breakfast burritos and breakfast sandwiches. The school breakfast program meets the federal dietary guidelines which dictate that: fat, calories & sodium are limited, and the breakfast must provide 1/4 of the RDA of protein, vitamin A, vitamin C, iron, calcium & calories. 

School meals help kids do better in school

Research has shown that students who eat school meals perform their best academically.

Students who eat school breakfast have greater gains in standardized test scores and show improvements in math, reading and vocabulary scores.*
Healthy eating correlates with less trips to the school nurse and less absenteeism.
Providing nutritious school breakfast on testing days – and every school day - leads to improved test scores.              
*Source: Classroom Breakfast Scores High in Maryland, Maryland Meals for Achievement. October 2001

See more school breakfast celebration pictures under Photos

Congratulations to OSD for being named: A Washington HealthierUS School! 


Onalaska Elementary & Middle School are HealthierUS School Challenge Winners.
This award is based on meeting criteria for: Healthy School Meals, Nutrition & Physical Education and a School Wellness Policy. 

The School Meals must meet the 2005 Dietary Guidelines for Americans and the recommendations of the Institute of Medicine 
published April 2007. A 
different serving of vegetable and fruit must be offered each day of the week. Dark green & orange vegetables must be offered 3 or more days per week. Cooked dry beans must be offered once a week. Whole grain foods must be offered at least 3 days a week. At least 2 choices of low-fat or fat-free milk must be offered.

To meet the Nutrition Education piece nutrition education must be provided in at least half of all Elementary and one grade level of middle school. Our school does an outstanding job in nutrition education. We have: Daily Living Skills in Preschool, The Read Well Curriculum for K-2 with units on junk food verses healthy meals, exercise and many written activities that include health & nutrition topics, 3rd grade uses health articles out of Time for Kids Magazine, 5 grade uses lessons from eatsmart.org including My Pyramid Wheel to make food plans for their daily activity levels and Every grade in Middle School has nutrition education classes!

To win this challenge is a school-wide recognition for being one of the Top Healthy Schools! Great job everyone!

Jerry Carlson
Food Services Director, Onalaska School District

December 21st, Mystery Servers, Santa & Mrs. Claus paid a visit to OEM
The students welcomed them with excitement and hugs. 
See 6 more pages of pictures under Photos

Local Celebrity & Store Owner Brenda Elliott
Brenda Elliott was our October Mystery Server. She is a local celebrity with the kids. It was easy to see that the kids adore her and she loves the kids! The kids came up and hugged her and each one wanted to talk to her. She remembered details, about so many, when talking to them; like the mo-hawk one had last summer and the buck another one shot this fall. I overheard two middle school girls, waiting in the lunch line, say "she is the nicest lady". Brenda is an awesome person to have in these kids lives! We are so glad she could be our October Mystery Server. See Pictures under photos.

October Mystery Server  Coming October 26th!
Clue 1.    She started her local business in 1991.
Clue 2.    She often has her dogs at work with her.

School BBQ & June Mystery Servers - Pictures are now here (under photos).

Donuts for Guests Like Dads - Pictures are now here (under photos).

May 10th Muffins for Guests Like Moms

224 Kids & Guests like Moms attended the annual event. There were Strawberry Blueberry Yogurt Parfaits, Pancakes and Ms. White's Banana Strawberry & Blueberry Coffee Cakes. Happy Mother's Day to all of our "Moms" out there!

Check out more pictures under photos.

Donuts for Guests like Dads is June 4th.

May 8th - Signed Baseball Give Away

Sterling Butterfield won the Baseball Signed by our High School Boys Baseball team. He was very shocked and happy to be the winner! He already has the baseball in a trophy case at home. 

Thank you to the boys baseball team for making his day!

May 4th Mystery Servers

Major White from the Air Force and Sargent Keech from the Marines served school lunch on Friday. Representing U.S. Protection by Sky & Sea. Our ground protector, (Army) server, was on special duty and could not make it.  Children thanked our guest for their service in protecting our country. See more pictures under Photos.


April 13, 2012

Mystery Server!

Chief Civil Deputy Brown from the Lewis County Sheriff's Office is our Mystery Server! Check out more pictures under Photos.

April 10, 2012
Easter Eggs Galore!
What does 2,880 eggs look like? Slightly more than this! Check out Easter Egg Pictures under the Photos link.

March 30, 2012
Pizza Pie is a Hit.
Check out our Pictures from Picture Perfect Pizza Pie day under photos.

In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English.
To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at:http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by mail: U.S. Department of Agriculture, Office of the Assistant Secretary for Civil Rights, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410; fax: (202) 690-7442; or email:program.intake@usda.gov.
This institution is an equal opportunity provider.