Breakfast and Lunch Delivery for Students Coordinated by Cascade School District

The Cascade High School kitchen is a flurry of activity at 7:30 every midweek morning. That’s crunch time for five staff members working the assembly line of bagging lunches and breakfasts for over 100 students in the district. Ever since the schools closed on March 17^th, the district has continued its mission to not only help educate its students remotely, but also feed a large number of them.

The food preparers include Food Service employees Miguel Cabrera and Debbie Nelson, their boss, Director Colin Levi, and administrators like IRMS principal Mike Janski and School Board Member Cyndi Garza, who have obtained their food handler’s licenses. “Brown bag lunches are more labor intensive, requiring more staff. We also have to make everything on a production line,” Levi explained.

Thus, each person has a role. On one recent morning, Levi, Janski and Cabrera stacked sandwiches with meat, cheese and Levi’s homemade sauerkraut, seasoned with caraway seeds and bay leaves, while Nelson and Garza grouped bags by drop-off location, placing them in labeled boxes. The nonperishable food items are always packed the previous day, while day-of, sandwiches and breakfast sandwiches are assembled and refrigerated items like milk, yogurt or cheese are added.

On this day the crew made 140 breakfasts and lunches. “For the most part we’re seeing the same families but have had a slight increase each day. The kitchen staff send a few extras to account for any new recipients,” said Tim Bentz, CSD Director of Transportation. “A couple days we were actually short. The kitchen staff hurriedly prepared more, and Mr. Daley ran them to the needed spots in short order. When we have leftover meals, they are donated to the Community Cupboard for distribution to families in need.”

CHS Principal Elia Ala’ilima-Daley has been leading the food delivery effort. “It’s been a team effort from the start. Colin with food service team, Tim with the drivers and District Administration coordinating a parent survey, resources, etc.,” Daley said. “The conversations actually started a week before the announcement of school closures, in preparation for what we expected was coming our way.”

“Before the closure, we stocked up, particularly on refrigerated goods, meats and cheeses,” Levi added.

Forty-seven students received bagged meals the first day. The team utilized every method they could think of to get the word out. “We have fliers posted around towns,” said Daley. “Phone calls have gone out in English and Spanish as well as posting on the website. We are fairly fluid and adjust daily based on the previous day’s turnout.”

“These meals are for anyone.” Janski emphasized. All families need to do is fill out the survey on the district website, or, even easier, just show up at one of the drop-off locations. That’s why drivers always bring spares.

“All of the food service will continue throughout the closure, even through Spring Break,” said Daley.

Drop-off locations include Cascade High School, 8:15-9:15, Peshastin Dryden Elementary, 8:30-9:30, Beaver Valley School, 8:45-9:45, Valley Hi Fire Station on Blewett Pass, 8:40-9:40, and the Dryden Softball Field Park, 8:50-9:50. Due to the fact that students are so dispersed in the Merritt area, driver Chad Chadwick delivers food directly to houses and driveways.

The same drivers have worked every day. Other regular bus drivers are seniors in the COVID-19 high risk category, so they need to stay home. Chadwick is happy to do the food drops in the Merritt area. “This is my regular route. I know these kids,” he said. He spoke highly of the team in the transportation department. “Tim is the best boss. The camaraderie is phenomenal.”

Chadwick, who ordinarily drives one of the special services busses, worries about the students on his normal route whom he has not seen, including a high schooler with whom he chats and a preschooler who gives out lots of hugs. Hopefully, if they also need bagged meals, they’ll sign up.

The success of the district’s food delivery program is measured by the fact that they are serving roughly the same number of students who eat school breakfast. The breakfasts and lunches are delivered with a smile, thanks to the committed drivers.

And the meals are made with care, thanks to the pride Levi takes in his cooking. That morning, Levi checked on his marinated pork rounds, sitting in a stew of citrus and herbs. Next week they’ll be roasted and sliced for Cuban sandwiches.

Over a hundred kids around the district will be able to learn, because their stomachs are full.