Q1: What is the name and Title of the person filling this application out? Include contact
information (telephone, fax, email)
Q2: What is the name and Title of the person who is responsible for entering into
contracts/agreements? Include contact information (telephone, fax, email)
Q3: Name and contact information of person authorized to accept grant funds
Q4: Name of School District
Bend-La Pine School District
Q5: Total number of schools in District
Bend-La Pine School District has a total of 27 schools. This includes 5 High Schools, 5 Middle Schools, and 17
Elementary Schools.
Q6: Total enrollment of district in SY 2011-2012
16,326 (this figure is current as of October 2012)
Q7: List each school that will benefit from these Grant funds. Include contact person and their
contact info at each school.
Elementary Schools (10)
Amity Creek Elementary School
Bear Creek Elementary
Buckingham Elementary School
Elk Meadow Elementary School
Ensworth Elementary School
High Lakes Elementary School
Highland Elementary School
Juniper Elementary School
La Pine Elementary School
Lava Ridge Elementary School
Pine Ridge Elementary School
Ponderosa Elementary School
R. E. Jewell Elementary School
Rosland Elementary School
Three Rivers School (K-8)
Westside Village School (K-8)
William E. Miller Elementary School
Middle Schools (5)
Cascade Middle School
High Desert Middle School
La Pine Middle School
Pilot Butte Middle School
Sky View Middle School
High Schools (5)
Bend High School
La Pine High School
Marshall High School
Mountain View High School
Summit High School
Q8: Number of students who will benefit from Grant funds (total number of students at schools
where Grant funds will be used ONLY)
schools where Grant funds will be used ONLY)
Q9: Total percentage of free & reduced price meals for the ENTIRE district. Use SY 2010-2011
October information.
69% of reimbursable meals were served to F&R students (data from October 2010)
Q10: Total percentage of free & reduced priced meals of ONLY those specific schools who will
benefit from Grant funds? Use SY 2010-2011 October information.
69% of reimbursable meals were served to F&R students (data from October 2010, assumes all schools will
participate/benefit from the grant)
Q11: Clearly state the overall project proposal
“Boat to School” is an exciting pilot project to procure fish from Oregon aquaculture for meal service (lunch) at the
Bend-La Pine School District. Nutrition Services (NS) serves approximately 16,000 meals daily which includes
breakfast, lunch, snack and supper. Lunch is our most popular meal and we serve approximately 8,000 lunches per
day.
Boat to School will be implemented district-wide at all 27 schools. Shrimp will be served every day and fish will be
offered twice a week as a lunch entrée. Boat to School is in full alignment with the USDA’s new guidelines that
suggest that fish be served twice a week, along with the need to serve more gluten-free products.
The purpose of this project is to create a model that instills in students the understanding that fish is a healthy source
of protein and Omega 3 and a good habit for a lifetime of a healthy eating. Additional goals are to establish and/or
strengthen relationships with seafood vendors, share lessons learned with other school districts and ultimately lessen
the learning curve for other districts.
Q12: Describe project activities & objectives that will support your grant proposal
Bend - La Pine School District has a nationally recognized Farm-to-School program by the National Farm to School
Network, Centers for Disease Control and Prevention, ODE and USDA. We currently purchase 40% of our school
lunch food through Farm-to-School, one of the highest rates in the state.
In Spring 2011 CDC put out a call for nominations for model programs around nutrition and physical activity. Bend-La
Pine was selected as one 5 programs nationally that operates a model obesity prevention initiative. We see the
implementation of a Boat to School program as an effective way to further our outreach to the students, staff, parents
and agricultural community program, putting more local dollars into Oregon food production.
Project Activities:
a. Identify seafood vendors, establish relationships and sign formal contract agreements
b. Purchase fish (and arrange for timely transportation)
c. Develop recipes for meals (e.g. shrimp cocktail, shrimp salads, rockfish tacos, dover sole fillet, parmesan crusted
fish fillet, etc.)
d. Train district Nutrition Services (NS) staff on preparation of the recipes
e. Prepare handouts and materials for school sites (and for other outlets such as school newsletters and local media)
f. Prepare and serve seafood to students (and modify recipes as needed)
g. Develop and hold special events to highlight the Boat-to-School program (e.g. hold culinary competition, schedule
site visits by fishermen with two boats, etc.)
h. Get feedback from all stakeholders, evaluate program impact, submit appropriate forms to ODE Objectives The
goal of the School Nutrition Services (NS) is “Feeding the Future for Success.”
Short Term Objectives:
• Increased availability of healthy, safe, and locally sourced foods. Measure: There will be a 100% increase in the
amount of fish served to students by June 2013.
• Increased purchases of local foods. Measure: There will be an increase in the percentage of Farm to School
purchases of the overall District food budget from 40% to 42% by June 2013.
• Increased skill set among food service staff to optimize food preparation and service.
• Increased knowledge of healthier eating practices among school district students, staff and parents. There will be a
10% increase of staff eating school lunch.
• Maintain a fiscally solvent program Intermediate Objectives:
• Increased participation in school meals program. Measure: There will be a 3% increase in the number of students
who participate in school lunch by June 30, 2013
• Improved dietary intake among students • Increased connection between childhood nutrition and culinary arts •
Increased awareness of School Nutrition Services among community members. Measure: There will be a 30%
increase in the number of community presentations, increased social media presence, and articles about nutrition in
school newsletters. Long Term Objectives: • Improved healthy lifestyle skills among students and staff. Measure: TBD
- A survey for students and staff will be developed by June 2013 to begin to measure this objective. Initiating a Boat
to School program would help us to meet our goals and objectives!
Q13: How are procurement and promotion activities integrated with food, agriculture and gardenbased education?
The Bend La Pine School District has developed a sustainability plan which covers strategic goals in seven areas:
1) carbon neutrality,
2) zero waste,
3) non-toxicity,
4) sustainable purchasing,
5) education,
6) communication, and
7) fiscal sustainability.
The sustainable purchasing goal stipulates that the school district purchase as many products as feasible, including
food, from local and regional suppliers who have a proven commitment to sustainability. There are many ways in
which the procurement of OR seafood will be integrated into our educational efforts. These include:
1. Menus which are printed and disseminated to over 4,000 students monthly will “tell the story” of Boat-to-School.
Fish entrées will be listed with where the fish comes from and that this is a “made from scratch” recipe.
2. We will partner with Heather Mann, Executive Director of the Consumer Seafood Initiative, who is developing
materials for the Oregon Caught for Schools campaign (e.g. handouts, worksheets, coloring pages, posters, PSA’s).
These materials will be used in the classroom to teach the students about Oregon coastal agriculture and the
harvesting of fish.
3. The District’s Wellness Specialist will educate culinary students on the requirements of the USDA meal service.
We will hold a special competition in February with the district’s three culinary programs - Mt View High School, Bend
High School and High Desert Middle School - to come up with fish recipes that can be used for the school meal
service. The competition will be a staged event with local chefs, a variety of media, celebrity judges and community
representatives including parents.
4. As a way of introducing students to the new seafood items (and minimizing waste), tasting tables will be set up in
late February to sample recipes from the culinary competition’s prior to new entrees being put on the menu. Surveys
will be given to students after they have tried the fish on the menu, rating their “like” or “dislike” and any suggestions
they might want to make.
Q14: This grant has an agressive timeline to spend the funds in a time where typically local
produce is not as plentiful. What is your plan to ensure the funds are spent on procuring Oregon
products by the deadline?
Bend-La Pine School District is currently working with Bornstein Seafood on implementing a “Boat-to-School”
program that will be administered district-wide at all 27 schools. Assuming we receive affirmative notice about the
grant on January 11, 2013 we will place a call that afternoon and order the seafood so it can be delivered within a
week. Our goal is to start serving seafood during the week of January 21 and serve continuously through the life of
the grant. We anticipate serving some seafood everyday (shrimp will be served every day and rockfish and sole will
be served twice per week). The fish must be frozen so it can travel safely to Central Oregon. Fortunately, this
increases flexibility as it allows us to closely monitor and respond to student demand.
Q15: Who are the key personnel coordinating and supporting Farm to School activities funded
through this grant? Please include their names, titles and short bios.
Katrina Wiest - Wellness Specialist, Bend-La Pine School district
Katrina coordinates the District’s Farm to School program, oversees afterschool meals, the Fresh Fruit and Vegetable
program, recipe and menu development, nutrient analysis, safety and sanitation, and health and wellness program.
At the state level, Katrina is an appointed member of the Oregon Health Improvement Committee, Farm to School
Education and Policy workgroup and Upstream Public Health Farm to School Health Assessment Practitioner
Advisory Committee. Locally she sits on the Kids at Heart committee focusing on physical activity and nutrition and is
an advisory member to the Central Oregon Culinary Institute. She is also an elected board member of the Deschutes
County Public Health Advisory Board. At the district level, Katrina facilitates the District Wellness Policy Committee,
and is a member of the Health Advisory Committee and Sustainability Committee. Presently, she is the president of
Oregon School Nutrition Association Administrators Chapter. Katrina is a graduate of Oregon State University with a
degree in Nutrition and Foods.
Tracie Wilson – Executive Chef, Bend-La Pine School District Tracie is professionally trained in the culinary arts and
is a past owner and chef of Scanlons, a fine dining restaurant in Bend. Tracie is always looking to use the freshest
ingredients from the local community. Her ultimate goal is to provide students with the best possible nutritional fuel to
help them succeed in the classroom.
Q16: What is the project workplan? Identify the primary project activities, who is responsible
(include any project partners) for completing these activities, and in what timeframe the activity
will be completed. Use the box below, or use the project workplan template found on
www.ode.state.or.us/go/f2sgardens and email it to rick.sherman@state.or.us. If you use the
template option, please indicate in the box below.
sent by email to Rick Sherman
Q17: How will this grant affect food purchasing and food-and-garden-based education beyond the
term of the grant?
We view this as a pilot project to help us get Boat-to-School launched. As part of the District’s Sustainability Plan, we
have a commitment to purchase local (OR) food and all the systems in place to track and maintain the program The
Farm-to-School grant will enable us to learn about student preferences around seafood, the cost-benefit of different
types of seafood, and long-term sustainability. Many materials will also be developed and/or purchased during the life
of the grant that can continue to be used after the grant is over.
Q18: What foods will these grant dollars be used for purchasing? Does that purchase adhere to
geographic preference rules 7 CFR 210.21(g)? See topic link for geographic preference topic at:
www.ode.state.or.us/go/f2sgardens
3 types of fish will be purchased: shrimp, rockfish and dover sole fillet. These will be purchased from Borenstein
Seafoods which is based out of Astoria and Newport, OR. We anticipate using the fish as follows: Cold appetizer:
shrimp salad and shrimp cocktail; Hot entree: rockfish fillet and dover sole fillet. Additional recipes will be developed
through the culinary competition.
Q19: Do the foods purchased with these grant dollars increase the volume, variety and/or
frequency of the number of foods produced or processed in Oregon?

Yes
Q20: If you answered "yes" to #19, what is the estimated increase in volume, variety and/or
frequency of the number of foods produced or processed in Oregon?
The Boat-to-School Program should increase the overall volume of OR food as there are additional purchasers of the
product (seafood) which means additional demand. The real benefit will come when this program is expanded to
other school districts and the volume reaches a significant critical mass. Volume – total of 62,100 servings of seafood
during the life of the grant Variety – adding fish to the menu means going from zero to at least four additional menu
items Frequency – NA
Q21: Do the foods purchased with these grant dollars increase the number of Oregon vendors
(food producers, growers, ranchers, fishers, dairymen and women, processors, etc.) the school
district uses?

Yes
Q22: If you answered "Yes" to #21, what is the estimated increase in number of Oregon vendors?
The District does not currently serve fish during its meals so adding fish to our menu means that we are utilizing at
least one additional Oregon vendor (Borenstein Seafoods). Bornstein Seafoods is a family owned company with over
70 years experience sourcing and delivering quality seafood products and services.
Q23: Are there any other innovative procurement strategies that these grant dollars support?
Not sure this project is necessarily “innovative” since there are a lot of similarities to the Farm-to-School program, but
it will certainly be groundbreaking for the state of OR in that we would be the first District to implement a Boat-toSchool program.
Q24: Does your school district have the ability to track Oregon products specifically, purchased
during the grant period?

Yes
Q25: How will information about the Oregon FOODS purchased with these grant dollars be
communicated to students, families, and the community? Please check all that apply. If other,
please specify.
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Television
Newsletter
Email
Signage in the school cafeteria
website or blog
Radio
Other (please specify)
Q26: How will information about the Oregon FOOD PRODUCERS AND PROCESSORS who made
the food purchased with these grant dollars be communicated to students, families, and the
community? Please check all that apply:


Email
website or blog


Newsletter
Other (please specify)
Q27: Will the Oregon Harvest for Schools promotional materials be utilized in the cafeteria and/or
classrooms at the schools where these grant dollars will be used? To view the Oregon Harvest for
Schools materials, go to www.ode.state.or.us/go/f2sgardens

No
Q28: If you answered "Yes" to #27, which promotional materials will be used in your district?
Please check all that apply:

Other (please specify)
Q29: Educational activities may be targeted to youth or adults. What food-based, agriculturalbased and/or garden-based educational activities will be implemented with YOUTH using these
grant funds? Please check all that apply:
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Hands-on, place-based, project-based, and interdisciplinary nutrition education across grades and subjects
Farmers, fishers, and ranchers - featured as guest speakers in schools
In-class taste tests, cooking demonstrations
Tasting of new foods and recipes using local products
involvement in evaluation planning for program outputs and outcomes
Particpation in menu planning and school meal preparation to incorporate local products
Culinary education programs
Other (please specify)
Q30: Educational activities may be targeted to youth or adults. What food-based, agriculturalbased and/or garden-based educational activities will be implemented with ADULTS using these
grant funds? Please check all that apply:

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Participation in school lunch with their children
Cooking at home
Participation in the school lunch program
Nutrition education, information about Farm to School activities, healthy eating and active living through events at
school, such as parent-teacher association night, and materials such as newsletters sent home
Training for food service staff on how to procure, prepare, serve and promote local foods and on nutrition education
Access to information about the community events related to local foods, nutrition, and health
Participation in evaluation and planning for program outputs and incomes
Trainings for teachers on nutrition education and food and garden-enhanced nutrition education
Q31: What are the educational objectives for the proposed activities and how do they adhere to
academic content standards and/or required student skills (e.g. science, nutrition, math, writing)?
If they differ by classroom, grade, and/or school within district, please specify for each.
Our educational objective for the Farm-to-School grant is to educate students on the role of local (OR) fish as a part
of a nutritious meal. We have professional dieticians on staff who can provide the very latest information on nutrition
and dietary guidelines. Classroom presentations and materials will be tailored to specific grades and done in
conjunction with science teachers whenever possible.
Q32: Will the Oregon Harvest for Schools supplemental educational activites be utilized in the
cafeteria and/or classrooms at the schools where these grant dollars will be used? To see the
materials, look at the "Harvest for Schools" link at www.ode.state.or.us/go/f2sgardens

No
Q33: If you answered "Yes" to #32, which supplemental educational activities will be used in your
district? Please check all that apply:

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Crafts/building garden items
Other (please specify)
Q34: If applicable, please describe how the proposed educational activities are integrated across
multiple grades and/or subjects. If they differ by classroom, grade, and/or school within district,
please specify for each.
Our educational activities cover a wide range of age-appropriate presentations, materials, and events. This includes:
1) Classroom presentations by the Wellness Specialist and other nutrition experts tailored to specific grades,
2) special displays that are brought to schools (e.g. a presentation by an OR fisherman that shows students the
actual boats and equipment used to catch the fish),
3) age-appropriate materials on fish handed out to students and their parents,
4) presentations to students by Nutrition Services staff as they are going through the food line, and
5) a special culinary competition where local chefs will come into the three schools where we have culinary programs
and talk to students about seafood and help plan the culinary competition.
Q35: Will this grant be used to support food-based, agriculture-based and/or garden-based
educational activities not yet mentioned or described? If yes, please describe.
No
Q36: Please indicate all the ways parents and/or community members will be involved in
procuring, promoting, serving and/or educating about Oregon foods at the district because of the
support of this grant. If it differs by classroom, grade, and/or school within distict, please specify
for each.
Parents and community members will be involved in several ways. This includes: 1) getting seafood menus into the
hands of parents, 2) making presentations at school PTA meetings,3) having parents serve as culinary event judges
(or even chefs).
Q37: Please use this space to describe other innovative ways parents and/or community members
are engaged in the Farm to School activities:
NA
Q38: A budget like the example in the RFA must be emailed to the Department of Education. A
copy of the template is posted on our website: www.ode.state.or.us/go/f2sgardens. You must
attach it to an email addressed to: rick.sherman@state.or.us. Include your budget narrative here Or, you can also email a budget narrative in MS Word format to the same email address. If you will
be emailing a budget narrative, please indicate in the box below.
sent separately by email to Rick Sherman
Q39: *IMPORTANT!* DO NOT click on "done" until you are sure you are done. You CANNOT go
back and change your answers once your survey is submitted! SIGNATURE AUTHORITY: The
person's name in this box signifies that he or she is submitting this application and further
signifies that s/he has the authority to enter into contracts/agreements for the School District -ORis a designated and authorized representative to enter into contracts on behalf of the authorized
representative. Please enter name and title.
Terry Cashman, Director Child Nutrition and Operations