Cafeteria Training: How to Incorporate Farm to School in the Cafeteria

The Oklahoma Farm to School Program strives to provide all students access to nutritious, high-quality, local food so they are ready to learn and grow. Cafeterias in schools and Early Care and Education settings are serving thousands of students every day, placing the farm to cafeteria movement at the forefront of the fight to end obesity and strengthen local food systems and economies. It is our mission to provide schools across Oklahoma with the tools, resources, and education needed to establish and develop a successful Farm to School Program.

When it comes to school nutrition, food service staff are the front line workers, and feeding students is their passion and career choice. The Oklahoma Farm to School Program is incredibly excited to provide a unique training opportunity for cafeteria personnel across the state. These trainings are aimed to help increase the confidence in cooking with fresh foods while empowering staff to start or expand farm to school practices within their schools.

Training Objective: To enhance cafeteria staff confidence and competence in cooking with fresh foods by providing practical training and resources. This training is designed to empower staff to effectively start or expand farm-to-school practices within their schools, fostering a deeper connection between the food served and its local sources, and ultimately improving school meals’ nutritional quality and sustainability.

Stipend Information

Each participant who completes the following requirements will receive a $100 stipend.

• Completes the online registration form
• Registers as a supplier with the State of Oklahoma
• Completes the full day of training

To receive the $100 stipend, all participants are required to register as a supplier with the State of Oklahoma. Once your registration is approved, you will receive a confirmation email—please forward that email to alex.cox@ag.ok.gov as soon as you receive it. Please note that stipend payments will be issued approximately 45 days after the training.

If you have any technical questions during the registration process, please contact OMES directly, as ODAFF does not have access to the supplier system and will not be able to assist with technical issues.

• 405-521-2930
• oksuppliers@omes.ok.gov

School Garden Training:

How to Incorporate the School Garden into Classroom Curriculum

School gardens are an excellent way to teach students about where their food comes from and help kids start learning healthy eating habits young. Across Oklahoma, a growing number of schools and educational programs are planting school gardens, engaging in Farm to School activities, and incorporating the school garden into classroom curriculum and activities.

This free professional development training is an opportunity for educators to learn how to incorporate and facilitate garden-based learning into their classroom curriculum through hands-on garden activities. Each participant will be equipped with a variety of easily integrated and ready-to-go lessons and activities that can be utilized in conjunction with school gardens across all grade levels.

Training Objective: To enhance hands-on learning experiences and empower educators by providing comprehensive training on how to integrate the school garden into classroom curriculum and activities.

If you are interested in hosting and/or participating in a School Garden Training, please click the link below.

Meet the Oklahoma Team

The Farm to School Program has put together a fantastic team of professionals to help establish and develop a successful Farm to School Program within schools across the state of Oklahoma. This team’s years of culinary experience, knowledge of school meal standards, passion for gardening, and expertise in child nutrition will help strengthen the Farm to School community and empower schools across Oklahoma to make healthier and informed food choices. All team members truly believe in the Farm to School mission and are excited to help educate and generate excitement for local foods in all Oklahoma schools.

Chef Bill Harris

When it comes to the intersection of passion and profession, few individuals embody this blend as seamlessly as Chef Bill Harris. With a career that began in the bustling kitchens of Thyme, a renowned Farm-to-table restaurant in Tulsa, Bill has transformed his love for fresh food into a mission to uplift and educate, which led him to the Farm to School program.

Before his time with the Farm to School program, Bill spent his formative years in Tulsa before venturing to the University of Illinois, where he majored in business and Japanese. This academic path led to a significant chapter in Tokyo, where he lived for 2.5 years. His love for travel and global cultures is matched by a deep appreciation for Frank Lloyd Wright’s architecture. In his spare time, you can find Bill giving tours at the Price Tower in Bartlesville on Sundays and tending to his garden.

As if being a chef isn’t enough, Bill wears many other hats in the culinary world, such as a chef consultant, a teacher, and a caterer. Bill travels all over Oklahoma instilling confidence in child nutrition professionals by helping elevate the skills of food providers in daycare centers, early childhood programs, and K-12 schools. He also runs a small catering company for private events, teaches public kids cooking classes, and assists local eateries with refining their menus and production processes.

When asked about his favorite part of the job, the answer reflects a deep-seated passion for variety and teaching. “The variety is what excites me the most. Whether it’s teaching new cooking techniques or introducing gardening basics, every day brings something new. The ability to share knowledge and witness growth in others is incredibly rewarding.” One aspect Chef Bill wishes more people understood is the comprehensive nature of his work. “Cooking, preparing lessons, and cleaning up are all part of the job. It’s not just about showing up; it’s about the entire process that ensures everything runs smoothly and effectively.”

The Farm to School program holds a special place in Bill’s heart. The excitement comes from the potential to inspire cafeteria staff and meal providers to engage students in understanding the origins of their food. “Planting the seed of curiosity about where food comes from can ignite a lifelong journey of exploration and learning for kids.”

Chef Bill plays a critical role in the Oklahoma Farm to School program and is excited to inspire cafeteria staff and meal providers with opportunities to understand where their food comes from to equip them better to serve our youth.

Procurement Specialist Lisa Griffin

Retirement has brought a new chapter for a dedicated professional who once played a pivotal role in nourishing thousands of students. Former Director of Child Nutrition at Union Public Schools, Lisa Griffin, has a passion for the Farm to School program that is deeply rooted in her childhood growing up on a farm in western Oklahoma. This personal connection fueled her desire to share the benefits of locally grown food with her students.

Until a year ago, Lisa and her team were responsible for ensuring that 15,000 students received nutritious, appealing, and affordable meals. Her role encompassed a wide range of responsibilities including overseeing personnel functions, managing budgets, purchasing, staff training, menu planning, compliance with state and federal regulations, and maintaining equipment.

Among her many duties, Lisa’s favorite part of the job was working closely with her staff. She thrived on helping her team discover their strengths and talents, fostering an environment where they could grow and excel. This, she believed, led to a better service for students. “When staff love their jobs, they serve students better,” Lisa says. She also took immense satisfaction in the Farm to School program and the challenge of sourcing high-quality, fresh food on a minimal budget. Providing nutrition education to students was another highlight of her career.

Her involvement in the Farm to School program began in the late 1990s with a pilot project at Tulsa Public Schools. She later expanded the program at Union Public Schools, partnering with local farmers to source a wide range of fresh produce. The initiative not only aimed to increase students’ consumption of fruits and vegetables but also provided economic support to local farmers.

Lisa wishes more people understood the complexity of feeding such a diverse student body while adhering to stringent USDA guidelines. The challenge of meeting varied dietary needs and preferences while managing a tight budget is no small feat. Today’s school meals are far more diverse and nutritious than in the past. With options including vegan, vegetarian, and culturally diverse menus, Lisa’s team worked hard to create meals that were both healthy and appealing to the students. They employed culinary-trained chefs to develop recipes and provide training, all while keeping meal prices accessible for students and their families.

Outside of her professional life, Lisa enjoys a rich and fulfilling personal life. She has been happily married for 42 years and cherishes time with her three grown children, four grandchildren, and a beloved collie. She enjoys being active, attending farmer’s markets, teaching kids at church and vacation Bible school, and spending time with her grandchildren.

Lisa is eager to share her ideas and successes with other school nutrition staff across the state.

Registered Dietitian Sheri Glazier

As a registered dietitian, Sheri brings a wealth of knowledge and experience to her role as a nutrition consultant for the Farm to School Program. Armed with bachelor’s and master’s degrees in nutritional sciences from Oklahoma State University, she seamlessly blends academic prowess with practical insights gained from her work as an Oklahoma farmer and rancher.

Named Oklahoma’s Dietitian of the Year and honored with the Rising Star award from her alma mater, Sheri is recognized for her dedication to promoting healthy living and her commitment to excellence in her field.

Whether she’s delivering engaging keynote presentations, crafting nutritious meals as a Simple Supper culinary creator, or guiding clients on their wellness journeys as a nutrition coach, Sheri’s passion for empowering others shines through in every aspect of her work.

Sheri Glazier is a registered dietitian, Oklahoma farmer’s wife, and owner of Dirt Road Dietitian, LLC. She is passionate about making sense of the overwhelming world of nutrition and simplifying it in to practical and sustainable solutions that work for you, in your environment and community. She creates a safe space to ask vulnerable questions and make some sense of the nonsense. She is tenured in on-farm meal deliveries, while balancing kids’ schedules, and making rural meal solutions a nourishing reality.

Join Sheri Glazier on a journey toward better health and well-being, where her expertise as a registered dietitian, keynote speaker, and nutrition coach converges to transform lives and inspire positive change.

Sheri and her husband Kyle are raising two small children, along with wheat, sesame, hay, and cattle, in rural Oklahoma. The closest town, Loyal, Okla., holds a population of 79, which gives Sheri a unique perspective on intentional grocery shopping and preparing meals for families. 

School Garden Consultant Cheri Long

Cheri Long brings a wealth of experience and a deep passion for agricultural education to her role as a part-time school garden resource. With a background as a former Farm to School and Ag in the Classroom coordinator, as well as a school garden educator, Cheri is well-acquainted with the ins and outs of the Oklahoma Department of Agriculture.

After a well-deserved retirement, Cheri has returned to her roots, driven by her love for engaging with schools, teachers, and students. She takes great joy in seeing the excitement on children’s faces when they receive garden supplies from various grants, a highlight of her work with the Oklahoma Farm to School program.

Cheri is dedicated to highlighting the numerous benefits of school gardens, including the positive impact on classroom performance as supported by data-driven research. She finds immense satisfaction in helping students understand the journey of their food from garden to plate, and she continues to inspire young minds with the value and wonder of hands-on learning experiences in the garden.