- We are now partnering with Kelsick 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 on Thursdays call Tristan@klesickfarms.com (360)652-Good
- 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 and has seasonal changes.
We have eliminated known GMO foods, Hydrogenated Oils, and High Fructose Corn Syrup and food coloring from our foods.
Each week contains 1-2 vegetarian meals. Vegetarian is always an option
Milk & yogurt that is RBST free. We serve 1 to 2 year olds Homogenized and 2 to 5 years 1% Milk Fat.
The dirty dozen are organic. (Apples, Strawberries, Grapes, Celery, Peaches, Spinach, Sweet bell peppers, Nectarines, Cucumbers, Cherry tomatoes, Snap peas, Potatoes).
Parents can choose organic oat milk as an alternative to cow’s milk for a monthly fee.
Most meal items are made from scratch with whole grains and fresh/frozen 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 use Sun butter.
We can make most substitutions for allergies or dietary restrictions.
We follow the American pediatrics recommendations such as little juice and adjusting and substitutions for our youngest eaters. https://www.healthychildren.org/English/ages-stages/gradeschool/nutrition/Pages/Making-Healthy-Food-Choices.aspx
Children must be eating solid foods and drinking fluids to attend. Holding a sippy cup and feeding themselves.
We make substitutions for our Waddler, Dewdrop class for foods they are not ready to eat as a group. We steam vegetables & 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. Our goal is to serve a low sugar diet.
Each classroom has a fresh pitcher of water with cups, we ask parents to bring a water bottle.
