View our current Menu April 24 to May 5, 2017
Menu April 10th to 21 2017
Menu March 27 to April 7, 2017
NOTES FROM THE KITCHEN
Our Cook, Ms. Prudence, plans and implements all our meals following the Department of Early Childhood Licensing guidelines. We balance a high fiber, low sugar diet with foods that will appeal to young children.
- We are now partnering with Klesick Farms, a small, family-owned local business that grows, sources and delivers fresh, nutrient-rich and GMO-free organic produce and groceries each week to provide our produce.
- Families attending can also purchase and pick up their own assorted boxes at the end of the day call Tristan@klesickfarms.com (360)652-Good
- We purchase organic eggs.
- Breakfast and snacks all include two of the four food groups.
- Breakfast is served at 7:35, and cleared up at 7:45.
- Lunch consists of all four food groups (grain, protein, fruit/vegetable, and dairy).
- Menus are rotated on a six week basis.
- We have eliminated known GMO foods, Hydrogenated Oils, and High Fructose Corn Syrup from our foods.
- Each week contains 1-2 vegetarian meals.
We buy as much organic food as we can afford.
Milk & yogurt that is RBST free. 1 to 2 years Homogenized and 2 to 5 1% Milk Fat.
- Carrots, Apples and the dirty dozen are organic and as much as we can find and afford. (Apples, Strawberries, Grapes, Celery, Peaches, Spinach, Sweet bell peppers, Nectarines, Cucumbers, Cherry tomatoes, Snap peas, Potatoes).
Parents can choose organic soy milk as an alternative to cow’s milk for a small monthly fee.
- We work hard to limit lunches to no more than one processed food item for lunch per week.
- Most meal items are made from scratch with whole grains and fresh fruits and vegetables.
- We do use some canned and frozen fruits and vegetables, packed in their own juice, to add variety during the winter months.
- The Shyne School does not serve tree nuts or peanuts.
- We are able to make most substitutions for allergies or dietary restrictions. We ask parents to supplement with food from home if we do not have an easy substitution.
- We follow the American pediatrics recommendations such as very little juice and making adjustments and substitutions for our youngest eaters.
- Children must be eating solid foods and drinking fluids.
- We make substitutions for our Dewdrop class for foods they are not ready to eat as a group. We steam vegetables, do not serve popcorn, cut the food into small sizes and peel fruit for them.
- We post allergies and dietary restrictions in each classroom. It is up to parents to update the school and work with the cook to make substitutions.
We make baked goods in house and we use whole grains and honey, molasses and other natural sweeteners to replace sugar.
Each classroom has a fresh pitcher of water with cups, fountain or drinking sink devoted to children having access to water all day long.
Please contact the firstname.lastname@example.org with additional questions.