What is Kitchen Creations?
Arizona Department of Education (ADE) was awarded a Team Nutrition Training Grant! 

The USDA Food and Nutrition Service (FNS) awarded FY21 Team Nutrition Training Grants to state agencies that administer the National School Lunch Program. The grants are aimed at assisting states in helping schools offer meals supported by recipes that utilize local agricultural products and reflect local food preparation practices and taste preferences. ADE will develop four standardized recipes featuring traditional Native American foods including white Sonora wheat, blue corn, tepary beans, and Hopi winter squashIt is ADE's hope that through the activities conducted in this grant, schools all over the state will have the opportunity and resources to implement new recipes, cooking techniques, and be inspired to create the changes that they would like to see in their own kitchens! 
Meet the Recipe Development Team
The Recipe Development Team (RDT) consists of four ADE employees, as well as two Chefs from the Blue Watermelon Project. The Recipe Development Team will be spearheading grant activities and will be overseeing the recipe standardization process. As schools begin their grant activities, the RDT will be involved in the creation of the recipes, assist schools with on-site activities, and gather feedback to adjust the recipes so that they can be served in schools state-wide.

FY 2021 Community Engagement Members for Recipe Development

The FY 2021 Community Engagement Members (CEMs) are a vital component of the recipe development and standardization process. The CEMs will represent their school, community, and state through contributing to the grant's objective by collecting recipe submissions from local communities, providing feedback on the standardized recipes, hosting taste tests for students, and serving the recipes as part of the reimbursable meal. ADE is excited to have such a wonderful team! 

Community Engagement Members

 
Balsz Elementary School District 
Kristi Mollner

Gila Crossing Community School 
David Marks

Holbrook Unified School District #3 
W. Ray McLaws

Hopi Jr/Sr High
Emma Talashoma

Osborn School District No. 8
Cory Alexander 

Painted Desert Demonstration Projects, Inc.
Mark Sorensen

Tucson Unified School District
Lindsay Aguilar 

White Sonora wheat is considered a heritage wheat used by Native American tribes in Arizona and will be used to create a side recipe for grade groups K-5, 6-8, and 9-12. The wheat berries from this crop can be cooked and used whole in recipes such as a side salad. 


5 Facts About White Sonora Wheat:

White Sonora wheat is a soft, white winter wheat that has become adapted to the southwest coast of the United States; specifically the semi-arid climates of the Sonoran Desert in California and Arizona. 

White Sonora wheat is a hardy plant, resistant to drought, cold, disease and rust (a plant fungus). 

White Sonora wheat berries can be ground into a flour and used for bread products such as whole grain-rich tortillas or flatbread.

White Sonora wheat in recent years has observed a resurgence of the crop. The flour is particularly favored by artisanal bakers thanks to its rich, sweet, earthy and nutty flavor.

White Sonora wheat is known to have several desirable nutritional characteristics typically found in whole wheat flours, but with the lightness and low protein levels of a white flour. 
Arizona Department of Education

This project was funded using U.S. Department of Agriculture grant funds. The USDA is an equal opportunity provider and employer.

Health and Nutrition Services

1535 West Jefferson Street, Phoenix, AZ 85007

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