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First Time Kindergartners – Building Confidence in the Hot Lunch Line

We encourage parents to come and eat lunch with their child any time but if you can only make it to a single lunch during the year, we suggest going within the first week of school.

 

It is common practice for kindergarten teachers to walk the students to the cafeteria on the first day before lunch to go through the practice of getting milk, a tray, making choices in the line, and using their numbers or lunch cards. What this training lacks is the authenticity of the hustle and bustle of a school cafeteria at lunchtime.

 

For kindergartners, the cafeteria is one of the first places they are able to make decisions about what they eat and the people whom they sit next to. These decisions coupled with the volume of traffic and noise can be an overwhelming experience, causing some students to shy away from the main meal and go directly to an open seat.

 

With the help of a parent or guardian, you can help your child overcome fears and anxiety that many face during this time. When you’re there, it’s important to let your child know that they can let the serving staffs know what they would most like on their plate. We provide an “Offer vs. Serve” program, which means students only need to choose at least 4 items of what is being served, and what they take is up to them.

 

We like to do our part in easing the Kindergarten cafeteria transition by trying to develop a relationship with each and every student. This starts with friendly and helpful kitchen staffs who reach out to students by engaging them in taste tests, promotions, holiday meals, and other educational opportunities throughout the year.

 

We want to remind parents that they are always welcome and encouraged to join  their students for breakfast or lunch and that lunch prices  for students are all only around $2.00 for a nutritionally balanced meal with unlimited access to fruits and veggies.

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The Abbey Group Well Represented at St. Johnsbury. -WCAX News Story- New cookbook for Vt. cafeteria cuisine

The Vermont Education Agency and a group of local nonprofits have come together to create the first-of-it’s-kind cafeteria cookbook. Abbey Group directors and chefs were there in St. Johnsbury to help try out some of the  recipes and pick up new ideas.  Check out the WCAX link below for the full video, and quote from Abbey Chef Director Josephi Gerardi.

http://www.wcax.com/story/23140230/new-cookbook-for-vt-cafeteria-cuisine

New cookbook for Vt. cafeteria cuisine

New cookbook for Vt. cafeteria cuisine

Posted: Aug 14, 2013 6:53 PM EDTUpdated: Aug 16, 2013 5:00 PM EDT

By Alexei Rubenstein – bio | email

ST. JOHNSBURY, Vt. -Call it a boot camp for school cooks. Dozens of school cooks and food directors from across the state are spending the week in St. Johnsbury to pick up new ideas and refine their techniques.When Penny Goss of Bakersfield started in the school kitchen back in the 1960s, it was simpler time.

“Back then there were hardly any regulations, you just fed the kids,” Goss said. “You did homemade things and you fed them. And now there a lot of things; you have to follow the rules.”

This year, the Vermont Education Agency and a group of local nonprofits have teamed up to produce a first-of-its-kind cookbook with recipes by school cooks for school cooks. Some seasonal items on the menu– sautéed greens and beans, Magenta-root slaw and corn salad.

“What we were trying to strive for was a cookbook that anybody would pick up and say, ‘wow, pictures– they’re great; the food looks wonderful,’ and that it brings up the level of school meals in terms of yeah, this is a profession, these are real culinary skills we’re talking about,” said Abbie Nelson of Vermont FEED.

Back in the classroom, the cooks fine-tune some of the recipes that will make the final cut.

There was a backlash at some schools last year over the news federal standards, complaints that there wasn’t enough to eat or that even popular local foods didn’t meet the standards.

“A little tough, but it really turned out well. And I think as we go forward with this, it’s going to change a bit. Kids are more accepting of it. I think it was the high school kids in the beginning that were kind of not too receptive. The younger kids coming up, they don’t know any better. They’re going to be really just learning it as they go and they think that is the norm,” said Joseph Gerardi of Townshend.

New England Culinary Institute students helped test many of the new recipes.

“The volume that school food service directors have to provide, the limited budgets that they work with, the limited staff that they get to work with was really a revelation for my students and myself, as well,” said Jim Birmingham of NECI.

The new cookbooks will go out to every school this fall– an effort to share the love of cooking with kids across the state.

 

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Lunchprepay.com is now Myschoolmoney.com

Hi everyone!

We’re just writing to let you know that sometime this week you should all be receiving emails from Meals Plus (lunchprepay.com) that their switching domain names to myschoolmoney.com. After 12pm today the lunch prepay sight will redirect so folks are automatically sent to www.myschoolmoney.com.

Please give us a call here at The Abbey HQ or speak to your site supervisor if you have any questions!

 

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