a message from our food service manager

Our mission in the ICS Food Service department begins from the perspective that food is medicine and that is a gift from the Creator. We strive to promote and serve our student body wholesome meals that are both pleasing to the palate and nutritious. Through our participation in the USDA’s breakfast and lunch programs, the Fresh Fruit and Vegetable grant (FFVP) and after school snack program, we provide our students with a variety of fruits and vegetables, as well as delicious entrées that are aligned with the Dietary Guidelines for Americans. We make it a priority to minimize the amount of pre-manufactured foods that we serve our students with a goal to serve over 60% of our meals made from scratch and without artificial preservatives.

To support this goal we work with local farmers to procure naturally raised ground beef, buffalo, fresh apples and other produce. We also participate in CSAs (Community Shared Agriculture groups) — such as Growing Power, Imperfect Produce, Living Off the Fat of the Land (LOTFOTL), Pattersons Orchards, Ney’s Big Sky, and Wellspring — to support local growers and to ensure the most nutritious meals for our students and reduce our carbon footprint impact on Mother Earth.

One of the important traditions at ICS is the feast-style meal.  We celebrate the changing of the seasons, the harvesting and gathering of the Creator’s gifts during an all-school family style feast. We give thanks for the Creator for the gifts bestowed upon us in the form of foods. The meal consists of traditional Native foods such as buffalo, turkey, the “three sisters” (winter squash, maize, and climbing beans) and berries.

Please feel free to check out the rest of the Food Service department webpage for recipes, nutrition information and helpful tips throughout the year.

Let food be thy medicine,

Natalia Woehl, MEd, RDCD

ICS Food Service Manager