プロボ・ハイ・スクラッチ・クッキング・ショー - 2025年4月11日

Provo City School District Leads the Way in Scratch Cooking with Statewide Food Show

On April 11, 2025, Provo City School District will host a Scratch Cooking Food Show at Provo High School’s cafeteria from 8:30 to 11:30 AM, giving students a direct role in shaping next year’s school menu and spotlighting the district’s leadership in scratch cooking for school meals.

In partnership with the Utah State University Extension Agency and Dairy West, this event brings students face-to-face with eight scratch-made menu items, allowing them to taste, evaluate, and vote on their favorite dishes.

Provo City School District is leading the return to scratch cooking in schools—and neighboring districts are taking notice. In light of this shift, Nebo and South Sanpete school districts are sending students to participate in the food show not only to get a taste, but also to learn from Provo’s example. As more districts explore healthier, from-scratch meal programs, Provo is setting the standard for what school nutrition can look like when students are given a voice and fresh food takes center stage.

Students will sample the following homemade items:

Parmesan Alfredo
Chicken Noodle Soup
Mashed Potatoes & Gravy
Nacho Cheese Sauce
Sausage Patty
Peach Crisp
BBQ Sauce
Ranch Dressing

Students will rotate through tasting stations in small groups, spending about five minutes at each station. Using colored glass beads, they will cast votes ranging from “really liked” to “really didn’t like.” Votes will be tallied by USU Extension, and the top-rated recipes will be added to next year’s menu.

In addition to taste testing, students will visit three educational stations, created by USU Extension, highlighting the health benefits of milk and the value of eating fresh fruits and vegetables. “The Child Nutrition team in Provo School District has a long history of doing what is right for children,” said Tammy Horger, Director of Child Nutrition. “We are very proud of our fresh fruit and vegetable offerings, and we continue to take steps toward an improved scratch cooking menu plan for our students. We look to reduce the sodium and sugar content in our menu items and have the resources to develop and produce recipes that meet our goals. Most of all, we are very excited to involve our students in choosing new menu items they enjoy.”

Local media outlets are invited to cover this event and highlight how student choice, regional collaboration, and a return to fresh cooking are transforming school meals. Come take a seat at the table, grab a bite, and help share the good word.