You’re probably aware that the Boulder Valley School District  provides nutritious, scratch-cooked meals for our students, and supports many local food vendors. You may even have seen pictures of our plant forward nachos, Indian butter tofu, or BBQ pulled pork sandwich. But do you know how that food gets to your child’s plate? Or more importantly, who gets it there? This month, we’re honoring the folks who work hard to ensure that BVSD students have good food to help them grow and thrive. We’ll follow a local ingredient from the farm all the way to your child’s plate, and talk about what happens along the way. 

This was BVSD's eleventh year of running the junior Iron Chef competition, in which middle school teams submit original recipes using the same parameters that we use in our production kitchen, with the winning dish going on the BVSD menu. This year’s theme was “Colorado Favorites” and we invited six finalist teams to participate in the Iron Chef Cook-Off on March 15th at Arapahoe Ridge High School.