|Food Services Home|
|About Food Services|
|Brookline Recipe Share|
|Payment & Free/Reduced Applications|
Changing Web payment systems
Pin numbers and student ID will NOT change and student information will NOT change. All allergy information and other notations on students accounts including account balance will transfer over to our new system.
The only change that will effect Brookline families is the online payment system. The new website is www.MYSCHOOLBUCKS.com. You will be able to register April28th. Please look for Brookline Public Schools at the above site. You may also call 1-855-832-5226 for questions about registering.
2014-2015 Free & Reduced Price Meals Applications are now available -- one form per family -- other languages are available.
Baird Farm Maple Syrup- We are sourcing directly from VT to get our dark grade maple syrup.
Massachusetts Farm to School Harvest of the Month Initiative
Harvest of the Month promotes a different Massachusetts-grown crop each month in school cafeterias across the state, from September 2013 through February 2014. With help from the Massachusetts Farm to School Project, our school cafeteria will include produce from local farms throughout this school year. January's crop of the month is BUTTERNUT SQUASH, which will be featured in a VEGGIE CHILI and ROASTED BUTTERNUT SQUASH on the 23rd and the 29th. To learn more about Harvest of the Month, visit http://www.massfarmtoschool.org/programs/harvest-of-the-month/.
Please check out our Tater Tot video
Chef Alden’s Tater Tots
We are making our own Tots from scratch and serving them with our very popular B.Good burger. We are getting these Russet Potatoes from Allandale Farm right down the road, and they are made up of only THREE ingredients. They are easy to duplicate at home and I’m sure there will be requests. The recipe goes like this:
2 lbs Russet Potatoes
4 Ounces Shredded Cheese
2 Ounces Salted Butter
Bake the potatoes at 350 for 30 minutes until soft to the touch like a baked potato. Then mash with skins on with butter and cheese until smooth(any cheese will do just don’t put in too much or they will melt in the oven) Scoop out small balls of the mash, and place on a buttered sheet pan. Bake at 425 for 10 to 15 minutes until golden brown. This makes about 24 1-ounce Tots enough for a side for 4-6 people. Serve with your favorite dipping sauce. Enjoy!
New Food Regulations September 2012
Starting in the fall of 2012, new Massachusetts and Federal guidelines for school food will go into effect. These changes are to ensure that all children in America are receiving adequate, nutrient dense, meals. Greater portions and variety of fruits and vegetables will be offered in addition to limits on proteins and grains (more whole grain). Students may notice changes to a la carte offerings which will have fewer options and different brands than previous years. Please click on this link for more information:
New Negative Balance Policies
New negative balance policies will take effect immediately with the 2014-2015 school year. High School Students will not be allowed to make ANY purchases if they do not have any money in their account. Highschool students are not allowed to accrue negative balances. Students in grades 5-8 will have LIMITED meal options available to them (peanutbutter or sunflower-seed butter sandwich or gluten-free option) if they accrue -$10.00 on their account. To set up a payment plan, please contact the food services office. Be sure to keep a positive balance on your students account -- Check your balance online for free at www.MYSCHOOLBUCKS.com
Follow us on Twitter
COMMITMENT TO SUSTAINABILITY
As part of our effort to reduce waist and decrease our environmental impact, a few more schools have now been provided with dishwashers, allowing them to reuse plastic trays. We have also introduced biodegradable trays, plates, and bowls to all cafeterias, making ALL cafeterias STYROFOAM FREE. This switch will eliminate 400,000 styrofoam trays a year!
"Make It Meatless!" features at least one vegetarian lunch entrée per week in the K-8 schools. Look for the MM symbol on the menu. We encourage students to choose a vegetarian meal once a week or more to potentially improve personal health and the health of the planet.
Our hamburgers come from all natural, locally-sourced beef that is ground and made into patties at b.good and cooked at all 9 schools. The beef comes from Pineland Farms Natural Meats – a collaborative of over 200 New England farms dedicated to raising livestock humanely. The cattle are fed a purely vegetarian diet and are never given antibiotics or growth hormones. The names of the particular farms that supply the beef on burger days will be listed here.
We feature local products in all of our cafeterias. A few of the items to look out for on our menus are Wheat Berry Salad -- which uses locally grown wheat berries from Four Star Farms in Northfield, MA; Nella Pasta Ravioli's -- are made a short walk away in Jamaica Plain, using only local ingredients from New England; and Arancini Rice Balls -- made by Caffe Pompei in the North End of Boston.
WHERE DO WE GET OUR PRODUCE?
The Food Services department wants to bring the freshest, most nutritious foods to your children and support local agriculture as well. This is why we purchase our produce from local vendors and farmers -- in particular, Russo's Market, J.W. Lopes, and Lanni Orchards. Russo's Market, located in Watertown, has been offering fresh quality fruits and vegetables for over 75 years. J.W. Lopes is a family business which has been supplying fresh produce for four generations. And Lanni Orchards is a 150-acre farm, located in Lunenburg, MA. If you are looking for a day trip, the farm offers tours and the opportunity to pick apples right from the branch. All three vendors deliver their produce to the nine Brookline school kitchens every Monday morning.
All Brookline cafeteria's are in compliance with the Massachusetts Food Allergen Awareness Act. If your child has a food allergy, make sure they indicate this to kitchen staff. In addition, we have a Food Ingredient List and an Allergy Friendly Meal Chart to help families of students with food allergies. We will be continually updating this list as our products and menus develop. If you cannot find a specific product, don't hesitate to contact us.
If your child has a food allergy and would like to eat school cafeteria food, please fill out the Food Allergen Form to begin the conversation of how we can better serve your child.
For students with gluten allergies or intolerances, we offer gluten-free individual pizzas every day pizza is on the menu. These pizzas are available upon request, please contact the kitchen manager the day prior to order the pizza for your child.
Be sure to keep a positive balance on your students account -- check online for free at www.myschoolbucks.com