Winner, Winner Chicken Dinner: Student-raised chickens on school lunch trays
By Sarah Elliott, Wisconsin Department of Agriculture, Trade and Consumer Protection and Wisconsin state lead for the National Farm to School Network
On January 30, students across the Holmen School District in northwestern Wisconsin had a special farm to school lunch, aptly named “Winner, Winner Chicken Dinner.” Over the past year, students in Roger King’s Future Farmers of America (FFA) classes raised over 450 meat chickens to be served to more than 3,000 Holmen students during this special lunch. The fantastic partnership between the FFA program; the Holmen’s nutrition services director, Mike Gasper; and the Coulee Regional Farm to School Program, made this extraordinarily unique project a farm to school success!
Last month I interviewed Holmen Mike Gasper, to learn more about this project and other farm to school activities in the district.
What prompted you to undertake this chicken project?
About a year ago, 25 of our FFA students came to me to ask if we would be interested in serving chickens they raised. We said yes, and so began the adventure that culminated in our Winner, Winner Chicken Dinner event.
The school helped pay for the equipment that was needed—feeders, waterers and chicken feed, and in May, the students got their first chicks. When they reached maturity, the birds were processed at a USDA licensed facility and then picked up by our distributor partner, Reinhardt Foods, who froze the chickens and stored them until enough birds had been raised to feed the whole district. The last batch of chickens went to the processor in the beginning of November.
What were some of the lessons you learned during the course of this project?
Well, we learned a lot about raising chickens. And we worked hard to put a system in place to ensure proper protocols and insurance while transporting the chicken between locations. To accomplish this, we actually became a processing member of Fifth Season Cooperative – a multi-stakeholder organization that includes six member classes that span the entire supply chain at the local level. Producers, producer groups, processors, distributors, buyers and workers all contribute. We sold the chicken to Fifth Season, they sold it to Reinhardt and then we bought it back. Now that the system is in place, we anticipate that next year will be even less expensive.
Was the event a success?
Most definitely! “[This is the] best school meal I’ve ever gotten!” was a comment echoing throughout the cafeterias. In addition to the chicken, we served hydroponic lettuce grown at our high school, locally-grown potatoes sourced from Fifth Season and local milk, plus a non-local fruit. The FFA students helped serve the meal, and everyone had a great time. The cafeteria atmosphere was very celebratory – I even saw some kids doing the “chicken dance!” Our staff did an outstanding job. We are definitely planning on doing it again next year—and have even been talking to the FFA about the possibility of four-legged animals!
What is the history of farm to school activities in Holmen?
We started farm to school in 2008, which was my first year with the district. We started with apples and still partner with the same orchard today. Our county program started the following year, with the introduction of a Harvest of the Month Program and cooking classes with Chef Thomas Sacksteder. This past year we also partnered with the FFA to grow three fields of sweet corn. The chickens were our first meat project, and the first time we served so many local products on one day!