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E-mail Kitchen
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Welcome to the Dodd Kitchen.
The Dodd Kitchen staff includes:
Dan Li - Food Service Manager
Glenn Goniewski - Cook
Marie Crosetti - Food Service Worker
Catherine Livermore - Food Service Worker
Carole Moran - Food Service Worker
We work as a tight-knit team to serve healthy nutritious food to the Dodd Community.
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New Lunch Prices
Lunch Envelopes are available in the Dodd Kitchen. These should be used by the students to put money into their accounts. Students should bring in their lunch money to the cafeteria before homeroom. This will speed up the lines and lunch service.
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Lunch and Breakfast Menus
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| CT Farm-to-School Program |
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Dodd Middle School was recently chosen to participate in the USDA Fresh Fruit & Vegetable Program (FFVP). With this program Dodd students will have fresh fruits & vegetables available to them at times in addition to lunch. We are one of 25 schools in Connecticut chosen and one of 150 schools nationwide participating in this program. The Dodd Kitchen staff along with Madeleine Diker, Linda Biedrycki, and the school staff will be working to increase the students' participation in consumption of Fresh Fruits and Vegetables. We will be teaching the students that eating fresh fruits and vegetables is cool too! The idea here is to try new ideas to get kids to eat healthy and see fresh fruits and vegetables as part of their daily lifestyle.
The Farm-to-School Program is a program designed to incorporate CT Grown fruits & vegetables into our menus for the students. Dodd has started a pilot project with the cafeteria, Family and Consumer Science classes, and the CT Farm-to School Program. Dodd students created several fruit/vegetable dishes which have been served to the entire student body. Among the creations was a dish the students & Chef Tim created named Squapple Crisp, made from squash and apples.
The Farm-to-School pilot program has been a success! Prior to Thanksgiving, students and staff were served a Thanksgiving Holiday meal. On the menu was the Squapple Crisp as well as Roasted Beets and Fresh Mashed Red Potatoes. We sold out of the case of beets and 50# of the mashed potatoes! We also sold 2.5 full size hotel pans of Squapple Crisp to the students.
Several students came back for seconds specifically asking for the Squapple Crisp. The next Farm-to-School pilot will be offering Fresh Collard Greens and Bacon and we will be serving Butternut Squash & Apple Soup for lunch some day very soon.
On 11/16/05, we hosted the CAPSS Dinner at Dodd. Some of our menu consisted of the following:
CT Grown Roasted Butternut Squash and Apple Soup, Local Lettuce Greens with Balsamic Vinaigrette, Drazen Orchard Macoun and Sweet Onion Chutney & CT Grown Roasted Root Vegetables(Beets, Carrots, Celery, Kohlrabi, Leeks, Onions, Parsnips & Turnips). We were happy to be able to incorporate the Farm-to-School program into the CAPSS Dinner Menu. Fruits and Vegetables were purchased from the following farms: Drazen Orchard, Zentek Farm, Carmody Farm, Burnham Farm, Franklin Growers, Futtner Farm and Ward Farm.
Thank you all for your continued support!
The Dodd Kitchen
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