SOLVANG - Two local moms were so fed up with the food at school that they literally went to work to make it better!
The Solvang school is really cooking thanks to the School Food Initiative and the dynamic duo. School Chef Bethany Markee and School Chef Celi Ribet cook from scratch for 400 students!
Parent volunteers pitch in to help in a time of tight school budgets.
Food that is good for a number of reasons! Solvang is now running a financially sustainable program thanks to the improved food. The higher quality meals attracted more students who pay and support the program.
The School Food Initiative through the Orfalea Foundation helped Solvang with Kitchen Remodel Advising, Kitchen Equipment Funding, and Culinary Boot Camp professional training.
Bond measure money also helped to support the school kitchen remodel. This shows people can vote for change.
Solvang is known for good food and now there's a new smorgasbord full of fresh food at school.
"I cook this way because chickens really don't have fingers!", Bethany Markee, Food Service Supervisor Solvang School.
Super School Power Bars
Dry Ingredients
Oats... old fashioned 6 cups
Brown Sugar, Packed 1 1/2 cups
Coconut Flakes, unsweetened 2 1/4 cups
Kosher Salt 1 1/2 teaspoons
Sunflower seeds, raw 3 cups
Powdered Dry Milk (optional: replace half with vanilla protein powder)
Raisins 1 1/2 cups
Cranberries, Dried 1 1/2
Wet Ingredients
Honey 1 cup + 2 teaspoons
Sunflower seed or Peanut Butter or combo. 2 1/4 cups
Butter 3/4 cup
Vanilla extract 1 Tablespoon + 1 1/2 teaspoons
Raspberry jam 3/4 cup
1. Mix all ingredients in a large bowl.
2. In a saucepan, melt butter, and the add honey, peanut butter, vanilla extract and jam. Stir until all are combined.
3. Pour melted ingredients over dry ingredients. Mix well.
4. Press firmly into a greased full sized sheet pan; you can use a rolling pin to compress the mixture as much as possible. Bake at Bake at 400 for 10-15 minutes.
