KIWI Magazine Article featuring Oakhill Day School

Oakhill Day School

This Missouri school focuses on healthy, local lunches.  by Shannon Grotzinger

     When Oakhill Day School in Kansas City, Missouri, made the switch to organic meals, more changed than just the lunch food.  The school ushered in a slew of programs to teach kids about the foods served, as well as nutrition and environmental studies.  Instead of eating trans-fatty foods from Styrofoam containers, kids spend time in the school’s garden, watch cooks prepare seasonal treats, and learn how to recycle and compost.

     Things started changing in 2007, when Head of School Suzanne McCanles asked caterer Kiersten Firquain to make the school’s lunch program healthier and greener.  Through her company, InHome Bistro (www.inhomebistro.com), Firquain–”Chek K” to students–overhauled the food for Oakhill’s 261 students.

     This school’s menu is heavy on fresh fruits and vegetables, but also incorporates the classics.  The most popular entree?  Pizza, of course, but Firquain makes hers with a whole wheat crust, locally sourced sauce, homone- and antibiotic-free cheese, and grass-fed meat.  Other improved goodies include homemade chicken strips, broccoli-Cheddar quiche and sweet potato fries.  She also entirely cut out white grains, trans fats and processed foods.

    The school even spotlights one seasonal food every month.  September featured apples, complete with a field trip to an orchard.  October brought pumpkins–and pumpkin bread with pumpkin butter.

     As any parent will appreciate, it can be hard to get kids to taste new nibbles.  “Foods were questioned last year,” McCanless admits.  “Some, such as frittata, were not necessarily items the students were familiar with.”  But after enjoing recognizable foods like buffalo burgers and turkey meatloaf, kids began trying the more unfamiliar dishes as well.

     The results have been positive.  “Our teachers will tell you the kids are not as tired in the middle of the day,” says Firquain.  “The kids tell us they are making healthier choices at home, like choosing fruit instead of potato chips,” adds Firquain.

     An end-of-year student survey ensures that kids will see favorite meals return.  “We want to empower them,” says Firquain.  In addition to asking kids what they want, schools working toward healthier lunches should convert skeptical students by offering samples of new foods, Chef K says.  Also be sure to include teachers and let the community know about your changes.  The more support your healthy lunches have, the better.

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