We certainly hope everyone had a wonderful summer! We are back in gear for the school year and we even gained a weekly salad bar school over the summer. Welcome Braeburn to the weekly salad bar schedule, which brings the number up to 6 elementary schools with a weekly salad bar. One of our goals for the year is to get the remaining 5 schools on board with weekly salad bars.
We also have tons of exciting programs coming up in the next few weeks. Please see our Upcoming Events page for all of the details!
We hope that you and your children have been able to enjoy some of our recent GGS events. October started off with National School Lunch Week and National Salad Bar Day on October 16th. Our chef partners were in several of the schools, making Apple-Potato Soup, Kale Chips and homemade Pumpkin Bread. If you haven’t tried to make kale chips at home, you should give it a try! It’s quick and easy, and so many of the children really enjoyed them for lunch. Speaking of that, we are working on getting the recipes from our most popular dishes up on the website, so stay tuned!
January 30th, Wednesday, 5:30-7:30 pm at the Hall High Cafeteria: Breaking Bread – Hall High’s Farm to Dinner Table Event
Join Celebrity Chef’s Hunter Morton of Max Downtown, Anthony Camellieri of Rizzuto’s, Chris Torla of Trumbull Kitchen, Mark Shadle of G-Zen, and Terry Waters author of “Clean Food” as their share their secrets to making healthy sustainable food choices. Enjoy homemade soups, locally grown greens and freshly baked bread.
Proceeds go to the Hall High School Community Gardens, Foodshare, and the West Hartford Food Pantry.
Sponsored by Farmington Bank