As students hurry through the breakfast and lunch line in school cafeterias, plates are filled with whole grains, protein foods, fruits and vegetables, all of which provide nutrients that children need every day. While children have the option to choose the specific foods being placed on their plates, one constant is served with every meal: milk. This nutritious drink offers 13 essential nutrients that are vital to growing students’ bodies and brains. And, while milk is served with every meal every day of the school year, October is National Farm to School Month, a key time to spotlight this delicious drink.
Milk MOOves in just 48 hours
Many students have had the opportunity to enjoy this dairy drink, whether at home or at school, but some may not know how milk makes its way onto their tray. Milk is a fresh and local food, moving from the dairy farm to school within 48 hours. Dairy farmers milk the cows two or three times a day. The farmers cool and store milk in large, refrigerated bulk tanks until an insulated tanker truck picks up the milk, usually once a day or every other day. The driver tests the milk before it is transported, checking for temperature, bacteria and antibiotics. Once the milk arrives at a local processing plant, it is again tested for consumption safety. The milk is then pasteurized, a process that heats the milk quickly to kill harmful bacteria and ensures safety. After that, milk is homogenized to evenly distribute the fat globules throughout and then packaged and sent off for delivery. “For over 100 years these safety tests and procedures have taken place because of the Food and Drug Administration’s Grade A Milk Safety Program, making milk one of the safest beverages an individual can consume,” said Jessica Kassel, registered dietitian and nutrition educator with St. Louis District Dairy Council (SLDDC).
Dairy farming sustainably
In addition to learning about where milk comes from, Farm to School Month also lends an opportunity to learn about specific practices on the dairy farm. Dairy farmers are constantly making improvements to their farms, trying to create the most sustainable practices, while continuing to provide the same delicious beverage. Recently, Henrichs Dairy Farm, a local farm in Breese, IL, upgraded to a 40-cow rotary milking parlor. Now dairy farmer Byran Henrichs can milk 300 cows in 2 hours. Previously, each milking session took four hours. With the new milking parlor, Henrichs has more time for other farm operations and more time to spend with his family. “Ninety-five percent of dairy farms are family owned, and having sustainable practices is important to farmers,” Kassel said. “Farm practices affect not only the community but also their own families and futures.” Henrichs Dairy Farm is also a featured dairy farm in the SLDDC Adopt-A-Calf program. This virtual school-based program allows teachers and students to learn about this new milking system, in addition to life on the farm and nutrition of dairy foods.
Whether drinking a carton of ice-cold milk or learning about farm practices from local dairy farmers, Farm to School Month is a great way to learn about agriculture and nutrition. Raise a glass of milk this month to your local dairy farmer for providing this delicious and nutritious dairy drink!
Visit the Farm to School page and the Dairy Farming page on the SLDDC website, stldairycouncil.org, to learn more about local Illinois and Missouri dairy farmers. You may also contact Jessica Kassel at 314-835-9668 or jkassel@stldairycouncil.org. Follow St. Louis District Dairy Council on Facebook and Instagram at STLDairyCouncil.
English Muffin Breakfast Pizzas
These mini breakfast pizzas are perfect for both kids and adults, adding delicious flavors to a nutritious start to everyone’s day!
Prep time: 25 minutes
Yield: 6 servings (2 pizzas each)
Ingredients:
3 cups sliced mushrooms
1 ½ cups red bell peppers, diced
1 bunch green onions, sliced
12 large eggs
½ tsp. salt
1 tsp. ground black pepper
1 tsp. dried oregano
½ cup pizza sauce
6 whole-grain English muffins, split and lightly toasted
3 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Directions:
- Preheat the oven to 350°F and lightly grease a large nonstick skillet. Sauté the mushrooms, bell peppers and green onions over medium-high heat for about 5 minutes or until the veggies are softened.
- Whisk the eggs, salt, pepper and oregano in a large bowl. Pour egg mixture into the skillet and cook for about 5 minutes over medium-low heat, stirring frequently, until the eggs are cooked through.
- Lay English muffin halves on two large, rimmed baking sheets and spread 2 tsp. of pizza sauce on each half. Divide the scrambled egg mixture among the English muffin halves. Top each with ¼ cup of Mozzarella cheese and a sprinkle of Parmesan cheese.
- Bake for 5 minutes or until the cheese is melted. Serve immediately.