Could Afterschool Meals Work for You?

by Sam / 7. April 2015 10:13

In the latest issue of School Nutrition Magazine, Penny McLaren highlights four successful examples of school districts around the country successfully implementing afterschool supper programs under The Child and Adult Care Food Program (CACFP), which has been available to in all states since 2010.

The article extols the benefits of supper programs such as:

  • Combating the growing issue of food insecurity by providing an extra meal to students
  • Generating extra/alternative revenue and improving staff efficiency
  • Creating a positive presence for district school service

This got us wondering about the viability of supper in the markets we serve. We dug deeper and learned that qualifying to run an afterschool program (and the federal funding associated with it - up to the highest lunchtime meal reimbursement) was simpler than we thought.

The basic requirements:

  • Be located in a low-income area 
  • Offer educational and enrichment activities
  • Meet health and safety standards

We found that the actual implementation of an afterschool meals program was also simpler than one might think with a streamlined application process that allows a program to meet the F&R qualifications on a district rather than student-by-student basis; the ability to serve either hot or cold meals consisting of 4 oft used elements: 1 serving of milk, 2 servings of fruits and/or vegetables, 1 serving of grains, 1 serving of protein; and flexibility on when the meal can be served from immediately after the final bell throughout the afterschool period.

Have you thought about serving supper in your district? We'd love to hear your comments on the idea!

For more information contact the Child Nutrition Agency that Oversees CACFP in your state:

Pennsylvania NSLP, CACFP, SFSP
Food and Nutrition Services
Department of Education
333 Market Street, 4th Floor
Harrisburg, PA 17126-0333
Phone: 800-331-0129
Fax: 717-783-6566 

State Director
Division of Food and Nutrition
Department of Agriculture
33 West State Street
P.O. Box 334
Trenton, NJ 08625
Phone: 609-984-0692
Fax: 609-984-0878

Check out additional resources here:

FRAC’s Afterschool Meal Guide

Moving from Afterschool Snack to a Meal

Child and Adult Care Food Program (CACFP) Afterschool Meals FAQ

Sample Supper Menu


The Gold Kist Blog Series: Part I

by Sam / 20. March 2015 09:38

As we all make our way through diversion season, the Barry Food Sales team thought it would be a fun idea to give our customers an in-depth look at our favorite commodity chicken processor, Gold Kist Farms. Over the following weeks, as part of a blog series, we will take you inside the company from its history to its production techniques and product innovations, and show you why Gold Kist is such an outstanding manufacturer.

Barry Food Sales began its partnership with Gold Kist all the way back in 1987. You could say, we are something of experts on the company. But out in the field we have found that many are unfamiliar with the history of Gold Kist and its place in the industry.

Been There, Done That

One little known fact is that Gold Kist is the leader in industry experience. They have been processing USDA Commodity Chicken since 1985—longer than any other manufacturer—and have seen every step of the industry’s growth and evolution.

Bigger Than a Brand Name

Gold Kist may not be stocked on supermarket shelves, but that doesn’t mean they’re some small operation. In fact, just the opposite. Gold Kist is the dedicated K-12 line for Pilgrims Pride and part of the largest protein company in the world.

In It to Win It

School feeding is Gold Kist’s business. They are singularly focused on providing products for the National School Lunch and Breakfast programs. They lab test every CN product and have a dedicated CN customer service group that supports their presence in all 50 states.


Gold Kist Blog Series: Part II

by Sam / 12. March 2015 09:10

Product Innovation

Over the years Gold Kist has prided itself in being on the cutting edge of product innovation.

Their team of R&D experts have worked tirelessly to improve every aspect of their well known lines to meet changing industry standards as well the ever-evolving tastes of students. 

This has meant such challenges as determining the right yield and balance of white to dark meat for optimal flavor and color and adjusting breading systems to satisfy new regulations while maintaining the golden brown appearance their customers have come to expect.

The Gold Kist R&D folks have also put their energy into developing new and exciting products. The latest fruits of their labor has been Gold Kist’s Premium-Healthy-Delicious (PhD) line of Minimally Processed Chicken products. 

Displaying PhD_Chicken.jpg

These All Natural items contain no soy (ISP), dried whole egg (DWE), or dairy.

In fact, they consist of only 3 ingredients: Chicken, Seasoning, and Water.

The result is a formed, CN label commodity chicken product with the taste and appearance of a solid-muscle option at nearly half the cost.

Displaying GoldKist_PhD.gif


Gold Kist Blog Series: Part III

by Sam / 6. March 2015 12:03

The Journey of a Chicken Patty

Chicken patties have been a staple of the school lunch program from its earliest days. Ask almost anyone and they have a memory of the delicious golden discs from their childhood. As food service professionals, it’s easy to write them off as another item on the line. But have you ever wondered just what goes into making a chicken patty? In part 4 of our blog series on Gold Kist, we take you inside the production process to see the hard work and knowhow that goes into creating these classic staples.

Deboning Operation

It all begins with the chicken. Extra large bird chickens are processed and delivered to the deboning line, where they are deboned by hand for minimal waste.

Forming Operation

The deboned meat is ground and, dependent on the item, combined with ingredients like Isolated Soy Protein (ISP) and Dry Whole Egg (DWE). The resulting mixture is then formed into their familiar patty shape using custom cut molds.

Breading Operation

The formed patties continue their journey to the breading line, where they are coated with one of Gold Kist’s proprietary breading systems to an exact thickness or pick up percentage—the amount of breading that adheres to the patty expressed as a percentage of the total product weight.

Cooking Operation

Once the patties are coated and dusted for any loose breading, they are sent into a continuous fryer where they are flash fried.