Fish to Schools started in the fall of 2010 and we’ve steadily grown the program over the last four years. We grew from one school to two to four to eight. We went from serving fish from once a month to twice a month to EVERY week. For the 2014-2015 school year the Sitka School District will be serving local fish lunches every Wednesday rotating between coho and rockfish. We’re so excited to see these healthy and sustainable lunches offered weekly. Fish to Schools is redefining what is possible for school food service. Scratch cooking? Yes! Local foods? Yes! Happy, healthy kids? Yes!
Take a listen to this sweet PSA featuring Ava and Emerson sharing the good news of weekly Wednesday lunches. Click this link: http://sitkawild.org/wp-content/uploads/2014/08/fishwednesday.mp3
Lunches will be offered at Baranof Elementary, Keet Gooshi Heen, Blatchley Middle School, Sitka High School, Pacific High Schools, Mount Edgecumbe High School, SEER School, & Head Start. You can ensure these lunches continue by showing your support for Fish to Schools and the Nutritional Alaskan Foods for Schools program—a grant that allows for the purchase of local foods in schools, like fish!
Do you think you can make a fish recipe that is kid friendly, baked, low in fat, and low in sodium? Eight people were up to the challenge and participated in Sitka Conservation Society’s community recipe contest for Fish to Schools. The Sitka School District is already serving many delicious local fish entrees like rockfish tacos, teriyaki salmon, and fish & chips, but we wanted to diversify the menu and hear from you.
Families submitted recipes—one was created by an 8 year old!—and a panel of judges were ready with forks to judge the fish dishes on taste, kid-friendliness, ease of preparation, and nutrition. The judges spanned the stream to plate spectrum from seafood processor to student consumer.
The top three dishes were salmon patties, coconut pecan rockfish with blueberry dipping sauce, and salmon mac ‘n cheese. The other contenders: sesame-veggie salmon cakes with tangy apple slaw, salmon pinwheels, salmon fish fingers, salmon with dill, and salmon wraps. My mouth is salivating.
You be the judge and test the recipes out at home (and keep an eye out for them on the lunch tray). If you have a recipe that you would like to share, please submit it to [email protected]. We’d love to share it with food service and hope they’ll give it a try.
Thank you to our fine chefs:
Kathy Hope Erikson: Salmon Patties
Mike and Ava Newel (age 8): Coconut Pecan Rockfish with Blueberry Dipping Sauce
Zoe Trafton (age 8): Salmon Mac ’n Cheese
Beth Short-Rhoads and Kat Rhoads (age 6): Sesame-Veggie Salmon Cakes with Tangy Apple Slaw
Judi Ozment: Salmon Pinwheels
Anna Bisaro: Salmon Fish Fingers
Matt Jones, Salmon with Dill
Charles Bingham: Salmon Veggie Wraps
And our panel of judges:
Cassee Olin, Sitka School District
Lon Garrison, Sitka School Board
Zak Rioux, Student
Zoe Trafton, Student
Tim Ryan, Sitka Sound Seafoods
It’s amazing to see how far Fish to Schools has spread. Sitka wasn’t the first community to serve local fish in schools , but we put the program on the map. By telling our story, advocating for policy change, and sharing resources we’ve been able to support Fish to Schools efforts across the state. And it’s happening! Alaskan fish is now served in nearly every school district in Alaska.
I just finished up a few visits to four Southeast Communities: Kake, Hoonah, Hydaburg, and Kasaan. I was working with the Sustainable Southeast Partnership to check out what’s happening in each community and connect them to resources to strengthen their programs.
I started in Kasaan on Prince of Whales Island (POW). It’s a tiny village of about 60 people with a traditional schoolhouse and 10 kids. They started serving Alaskan fish in 2013 but it comes from the Anchorage area. Kasaan is surrounded by water and subsistence is a way-of-life—finding local fish isn’t the problem. But as it stands only commercial fish can enter a school meal program, so we’re looking at how we can circumnavigate that and support the fishermen who live on POW.
Next was Hydaburg, a village of about 400 people and 50 students. They have a similar story, Alaskan fish is offered but it comes from up north. They have commercial fishermen but the closest place they can deliver is in Craig. There are a few logistical challenges to get local fish in Hydaburg schools, but the interest is there to make it possible.
Then I was in Kake, with about 550 people and 110 students. They have been serving fish from Wasilla but have a local seafood processor in town. The processor up north portions and packages fish in a way that makes it easy for the school—but it doesn’t support the local fishermen or processor right in town. It’s convenient yes, and that’s important; schools just don’t have enough staff in the kitchen to cook foods from scratch. While the local seafood processor can’t match the level of processing they are currently used to, they are willing to do some minimal, custom processing for the school so Kake can serve Kake fish next year!
I finished my round of visits in Hoonah, where a strong program already exists. This town of about 750 residents and 100 students, has seen local halibut in schools since 2012. They serve salmon as well but also source it from up north. They are willing to give local salmon a shot next year and hope the pin bones won’t be a big (time) issue.
All four districts I visited have been purchasing local seafood through the Nutritional Alaskan Foods for Schools grant. It’s created an incentive to purchase local and also offsets the high food costs for small, remote communities. Kasaan, Hydaburg, and Kake all specifically spoke to the economic importance of purchasing locally for their communities.
Every district also seemed open, even enthusiastic, to the Stream to Plate curriculum. Principals and superintendents were excited to pass it along to a few of their teachers, who could implement and adapt the lessons to their classroom and community. Teaching students the backstory to the fish on their plate will empower them to make food choices that extend beyond taste. These children are our future fishermen, seafood processors, entrepreneurs, resource managers, and consumers of Alaskan seafood.
All in all, the response was positive and I’m excited to see what happens. Each community has an active community catalyst through the Sustainable Southeast Partnership to follow through on Fish to Schools goals. I’m here on standby as they make small and significant changes.
In 2010 local fish was absent from the school lunch menu–now, less than four years later local fish is offered at every school in Sitka. It all started at Blatchley Middle School and along the way Keet Gooshi Heen, Pacific High, Mount Edgecumbe High, Sitka High, and SEER Schools joined the ranks. With a hugely successful trial lunch at Baranof Elementary, they have agreed to participate regularly next school year. Each year we take steps towards a sustainable Fish to Schools program.
I love this program for so many reasons. I love how it brings the community together–fishermen in the schools, parents joining students for lunch, local fish supporting local processors, testimonials on the radio. And I love that it’s taken the whole community to make it successful–schools investing in the idea, food service preparing meals from scratch, teachers opening up their classrooms, parents encouraging their children to choose fish for lunch, students eating fish, and local citizens taking a stand politically by advocating for state support through letters and testimonials.
Nothing makes me happier than hearing stories of children trying fish for the first time through Fish to Schools and loving it. Or students who used to hate fish, now eating it at home prepared just like Chef Colette made it in the classroom. Or the stories of children pointing out different fishing boats on the water that they learned in Stream to Plate.
Fish to Schools is a program that brings together community around food–a food that is so culturally, traditionally, and economically important to Sitka. If we can teach children that salmon require respect–respect in their harvest and habitat–we will continue to have a thriving fishery that supports subsistence, recreation, and commercial needs for..ever. We hope this program lays the groundwork on how fishing works and inspire children either support or become involved in the industry. We’ve had a few successes in the 2013-2014 school year. Here’s a snapshot we want to celebrate with you.
- Baranof Elementary School joins the ranks!
- Our story has been featured in a number of Alaska and national media outlets including National Fisherman Magazine (check out the Northern Lights column and follow-up story currently going to print) and Chewing the Fat, a WBEZ radio podcast in Chicago. We’re featured in the same radio hour as Chez Panisse Chef Alice Waters and Renegade Lunch Lady Ann Cooper. I would encourage you to listen to the whole program but if you want to hear just the Fish to Schools bit scroll to 35:25.
- We also had the opportunity and privilege to speak at the National Farm to Cafeteria Conference this spring on a “protein” panel. Many schools around the country are comfortably integrating local fruits and veggies into their school lunch program but proteins are a different beast. This panel focused on seafood, beef, chicken, pork, and legumes as viable protein sources for schools. The conversation is expanding and constantly changing!
- We’re thrilled to announce that our advocacy efforts this last legislative session paid off! Nutritional Alaskan Foods for Schools was funded for the third year in a row, which means more funding for schools to purchase Alaskan foods. It’s a win for the schools to purchase healthy, local foods while at the same time providing a stable market for local businesses. It’s also stretching schools to prepare more meals from scratch because most of the Alaskan foods currently on the market are raw: seafood, livestock, and vegetables. Nearly every district in the state is using this funding to purchase Alaskan seafood!
- And finally, we’ve been contracted by the Sustainable Southeast Partnership to support Fish to Schools efforts in four Southeast Communities: Hydaburg, Kasaan, Kake, and Hoonah. We have been welcomed in each community and have had great conversations about how to get local fish into the schools. More details on this soon!
In an effort to build community around Fish to Schools we’ve invited you to give a testimonial about the program. We’ve heard from the generous fishermen who donate to the program, to parents, to teachers, and students. The beauty in working with the schools is that everyone can be involved. Regardless of income, students can order the finest quality fish in the world, caught right here in the Sitka Sound. It’s environmentally and economically responsible. And it tastes really good.
This is the latest Fish to Schools promo we produced through KCAW, Raven Radio. I hope it puts a smile on your face. Alexandra was a wonderful interview, enjoy.
Click the link to listen: Alexandra PSA
It’s here! Hot-off-the-press is the Fish to Schools Resource Guide and Stream to Plate Curriculum! Fish to Schools, a program that gets local seafood into schools, began as a grassroots, community initiative in the fall of 2010. Sitka is one of the first districts in the state to serve local seafood through the National School Lunch Program and has become a leader in the State of Alaska to get local foods into schools. In the last three years, the number of schools interested in serving local seafood has increased ten-fold. And it makes sense—this is a program that not only addresses child nutrition but also food justice, community sustainability, and conservation.
In an effort to support regional and state-wide efforts to serve local foods in schools, the Sitka Conservation Society developed a “how-to” guide to serving fish in schools. Using Sitka as a case study it outlines procurement and processing strategies, legalities, tips, and recipes. Also included are case studies from around the state that offer tips and suggestions based on the success of their programs.
In addition to this guide is the “Stream to Plate” curriculum, a unit of seven lessons that connect salmon to the classroom. The lessons address the ecological significance and human relationship to salmon. These lessons have been trialed and refined the last three years with third graders at Keet Gooshi Heen Elementary School. Chris Bryner, teacher and collaborator on the salmon unit said, “The Fish to Schools curriculum connects my classroom to the community. Students not only learn about a resource relevant to their daily lives, but come away with an understanding that learning happens inside and outside of school.”
We’ve been working on this guide since the inception of our program, tucking away tips and pieces information that have been particularly useful to get Fish to Schools up and running. I hope it inspires and supports your efforts to get local foods in schools.
Thank you to all the funders who have made this possible: SEARHC Community Transformation Grant, Alaska Obesity Prevention and Control Program, Alaska Farm to School, and the Crossett Foundation. And thank you to all of the countless volunteer hours the community of Sitka has put in to make this possible!
When serving local seafood in our schools became a community health priority in the 2010 Sitka Health Summit, the Sitka Conservation Society recognized the opportunity to apply our mission to “support the development of sustainable communities.” Now all grades 2-12 in Sitka serve locally-harvested fish at least twice a month, reaching up to 1,500 students. In just three years over 4,000 pounds of fish have been donated to Sitka Schools from local seafood processors and fishermen.
Fish to Schools is a grassroots initiative that builds connections and community between local fishermen, seafood processors, schools, students, and families. It’s a program that we would like to see replicated across the state—that’s why we created a resource guide and curriculum (available March 1st!). And that’s why I went to the Capital.
Nutritional Alaskan Foods for Schools is a state funded program that reimburses school districts for their Alaskan food purchases. This $3 million grant allows schools to purchase Alaskan seafood, meats, veggies, and grains that would otherwise be cost prohibitive to school districts. It also gives a boost to farmers and fishermen with stable, in-state markets.
Nutritional Alaskan Foods for Schools was introduced by Representative Stoltze and has been funded the last two years through the Capital Budget. I went to Juneau to advocate for this funding because it’s a way to ensure funding for local food purchases state-wide. Locally this means sustained funding for our Fish to Schools program.
I met with Senator Stedman, House Representative Kriess-Tomkins, and the Governor to tell them how valuable this grant has been for schools, food producers, and students around the state. I will continue my advocacy and ask you to join me. It is through your support that Fish to Schools exists in Sitka—let’s take that support and make this thing go state-wide!
The Sitka School District took the lead by passing a resolution to support “multi-year” funding of Nutritional Alaskan Foods for Schools. Let’s join them and advocate for a program that revolutionizes school lunches and catalyzes local food production. Please sign this letter and tell Senator Stedman and Representative Kreiss-Tomkins you support state funding for local foods in schools.
Ask Senator Stedman and Representative Kreiss-Tomkins to support sustained funding for Nutritional Alaskan Foods for Schools
One of the things that struck me instantly when I moved to Sitka was the number of jarred foods I saw on people’s shelves. I moved up from Oregon where canning foods was either considered “trendy” or outdated–it was a lost art. But here, it’s an art that is practiced every year. In fact, according to the 2013 Sitka Food Assessment, 77% of Sitkans preserved or processed food in the last 12 months.
1 in every 3 Sitkans jar up food every year! And while that is an impressive number, it’s one we want to increase. In the case of an emergency shelf-stable foods are incredibly important. Canning foods is a way to build our individual and community food resiliency.
And it’s another way to connect to the Tongass. Knowing the seasons through food harvest forms a relationship to the natural world, a dependency even. It’s sustenance and subsistence—it’s a way of life. Many foragers even have secret spots for berries, wild greens, or mushrooms. There’s a sense of ownership for these treasured places and they invite stewardship.
Every year hundreds of pounds of berries hang off their branches and freezer bags are filled with future muffins, smoothies, and pies in mind. And while these gems are absolutely delicious frozen, they are quite yummy canned into jams, jellies, syrups, and juice.
The Sitka Conservation Society offered a food preservation class this winter, turning frozen huckleberries into jam, jelly, and fruit leather. If you’re interested in a canning class, call the Sitka Conservation Society at 747.7509 or email [email protected] If we get enough interest we’d be happy to organize another class for our members!
Photo Credit: Christine Davenport
The “why” of Fish to Schools has had clear goals from the beginning: connecting students to their local food system, learning traditions, and understanding the impact of their food choices on the body, economy, and environment. The “how” has been a creative process. Serving locally is one component of the program, but equally important is our education program that makes the connections between stream, ocean, forest, food, and community.
We were back in the classroom this year offering our “Stream to Plate” curriculum that focuses on the human connection to fish. How are fish caught? Where do they come from? Why should we care? Who depends on them and how? What do I do with them? These are just a few of the questions we answer through a series of hands-on games and activities.
Students began by learning about the salmon lifecycle and its interconnection to other plants and animals. By building a salmon web, students saw that a number of species depend on salmon—everything from orcas, to brown bears, to people, to the tall trees of the Tongass. They learned how to manage a sustainable fishery by creating rules and regulations, allowing each user group (subsistence, sport, and commercial) to meet their needs while ensuring enough fish remain to reproduce. They learned that fish is an important local food source (and has been for time immemorial) but also important for our economy, providing a number of local jobs. (Read more here.)
Students also learned how to handle fish–how to catch fish both traditionally and commercially, how to gut and fillet fish, how to make a super secret salmon brine for smoked salmon, and how to cook salmon with Chef Collete Nelson of Ludvigs Bistro. Each step is another connection made and another reason to care.
The Stream to Plate Curriculum will be available through our website in early 2014. Check back for its release!
Photo Credit: Adam Taylor
Can you teach economics to kids? I wasn’t sure. I’ve been scratching my head at how to convey such an advanced topic to third graders. So what if money stays here or goes there? A dollar is a dollar to a kid and they are going to spend it on the next trendy thing, right? Probably, but Fish to Schools developed a lesson that teaches students that it does matter where money our goes.
We started with a game showing our connections to salmon. We have all seen salmon jumping in the ocean, swimming around the docks, fighting their way up Indian River, and returning to all the streams and rivers of the Tongass National Forest. We can’t ignore their smell in the late summer air and for those who have been fishing, we can’t get enough. It’s fun to catch and delicious to eat.
After showing that we are all connected to salmon in some way, we dove deeper into the idea that our jobs are connected to salmon (in fact dependent on). To show this we handed every student a card with a picture of a profession: troller, seiner, seafood processor, grocery store clerk, boat repair man, gear store, teacher, doctor, etc. Students gathered in a circle and passed around a ball of yarn forming a web between the different professions. They identified who depended on them or who they depended on for their livelihood. Once every student and profession was connected to the web, students could visually see that each job affects the other. While it may have been obvious to many students that a seafood processor depends on a fisherman (and vice versa) it was much more abstract to show the connection between a teacher and salmon. This game provided a visual and taught students that our Sitka community is tied to salmon, that a healthy economy is dependent on healthy salmon.
After the lesson, a student in one of our classes couldn’t figure out how her mom’s job was connected to salmon. She went home to learn that her mom does daycare and takes care of fishermen’s children when they are out on the water. A connection reinforced!
19% of adults aged 16+ are directly involved in the fisheries as a commercial fisherman or seafood processor. Many, many more professions are indirectly connected, their businesses dependent on seafood. (http://www.sitka.net/sitka/Seafood/Seafood.html)
Beneficially impacting our local economy and community is one benefit of eating locally-caught salmon. Through the Fish to Schools “Stream to Plate “curriculum unit, students learned many more reasons why local is better. Check back soon for blog posts on our other lessons.