Local School Board Responds to Demands to End Lunch Shaming

Mother Hubbard's Cupboard joined the Hoosier Hills Food Bank, the Commission on the Status of Black Males, and many other organizations, commissions and individuals in calling on the Monroe County Community School Corporation (MCCSC) to end their lunch shaming practices, and change their policy on lunch debt collection. You can read more about our efforts on this issue here, and here.

Following the June School Board meeting, when many spoke out against the policy of giving students with unpaid lunch debt an alternative meal (thus stigmatizing them and making them accountable for debt that their parents owe), MCCSC Superintendent Judith DeMuth called a meeting with those who had made public comments at the meeting. At that meeting, Hattie Johnson, MCCSC's Director of Nutrition Services announced the details of DeMuth's new lunch debt policy, which did away with the alternative meal, and took the students completely out of the school lunch debt collection process.

At the July School Board Meeting on July 25, the new policy was officially approved by the school board, and passed unanimously.

All of us at The Hub are pleased with the outcome, and proud to have been involved in this effective campaign about such an important issue.







What's next?
While we are thrilled to see this destructive policy removed from our local school system, these sorts of lunch shaming policies persist across the nation. Support the bipartisan federal
legislation, the Anti-Lunch Shaming Act of 2017 by signing Feeding America's petition to urge congress to support this legislation. You can also write to your representatives at the statehouse, and at the national level, to let them know your views on these policies, and urge them to take action to put an end to them.
A huge thank you to all of those who participated in the Hub's Advocacy Working Group, and to everyone in the community who stepped up and spoke out on this issue. Our voices can make a difference.

Cute Food!

Summer is the season for patty pan, zucchini, yellow crook neck and other tasty summer squash. Gardeners often have an abundance of these beauties to share with friends and neighbors, and our pantry produce section is bursting with a variety of summer squash. Kids Cook participants had the chance to try a fun way of preparing patty pan squash this week. Patty pan has a similar texture and flavor to zucchini, but its squat and rounded shape makes it ideal for stuffing.

We prepared a savory rice filling and parboiled the squash beforehand, then the kids hollowed out the squash with a spoon. After filling with the rice mixture, and placing the "caps" on top, they go in the oven for 20 minutes or so, until piping hot. The kids enjoyed the rice in its own edible bowl, and you can too! Check out the recipe the recipe and try it tonight!

Make your own sandwich bread!

Looking for a fast, easy meal to put together?  Versatile and classic, sandwiches are a quick and cost-effective way to put together a meal during the week. 

Baking your own bread at home for sandwiches has a lot of benefits! Commercially prepared breads often have higher levels of sodium compared to home-baked breads and have lower levels of vitamins and minerals due to a production process that strips the bread of some of its nutrients. They also include various preservatives and artificial ingredients. When baking your own bread, you can avoid preservatives, high sodium, cross-contamination, and insure you get all of the nutrients. Baking your own bread is also super cost-effective when compared to buying from the store!

Kayte Young, Nutrition Coordinator

When choosing a sandwich bread, whole wheat is a nutritious and delicious selection. Most individuals need between 6-8 oz of whole grain a day (3-5 oz for children 8 years and younger). Whole wheat is an example of a recommended whole grain as opposed to refined grains, such as refined breads and white rice. 

Whole wheat also has more fiber than most breads, which will keep you feeling full for a longer period of time in between meals!

You can try the recipe we used in our sandwich bread workshop. You might like it so much you'll want to work it into your weekly routine. 

Finished products from The Hub's winter breadbaking workshop