Local Flavors: A Culinary Revolution in Lafayette Schools

Lafayette School Corporation's participation in the USDA Local Food for Schools (LFS) program has been a resounding success, delighting students with delicious, locally sourced dishes that have them eager for more. The homemade Sopas with Pork Carnitas and Mexican Pozole, both made with Fischer Farm pork, were particularly popular, with over 3,000 kids across three schools enjoying these flavorful soups and eagerly requesting them again. The high school's deli line also benefited from the program, as the Fischer Farm ground turkey allowed them to offer a chili that excited students far more than the basic tomato soup previously available. Even more impressive is the daily presence of Fischer Farm ground beef on the nacho line at those same three secondary schools, with an average of 500 students per day choosing to top their nachos with this "taco meat" made from Indiana-raised cows. The LFS program's impact extended to the district's eight elementary schools as well, where "Try it Tuesday" initiatives encouraged young learners to expand their palates with local produce like heirloom cherry tomatoes in the summer, roasted butternut squash at Thanksgiving, and honey-glazed sweet potatoes. The amazing honey from Eiseles has been a staple across all schools, enhancing dishes from homemade Honey BBQ sauce for boneless wings to apple salad on the fruit and vegetable bar. Lafayette School Corporation's embrace of the LFS program is a shining example of how partnering with local farmers and producers can enhance school meal programs, support nearby communities, and get students excited about eating wholesome, delicious food.