From Global to Local: Fresh Flavors at White Bear Lake Area Schools
We recently sat down with Brianna Caverzagie, a registered dietitian and nutrition specialist at the White Bear Lake Area School District in Minnesota. Her team is doing incredible things providing students with food that is fresh & fun, and our conversation provided a powerful glimpse into the future of school food.
A Passport for the Palate: Bringing Global Flavors to the Lunch Line
Gone are the days when school lunch was limited to a few standard options. Today, forward-thinking districts like White Bear Lake Area Schools are introducing students to a world of flavors.
A Taste of the Mediterranean
In a recent training partnership with Chef Rebecca Polson, the team tried a variety of Mediterranean-inspired recipes. While many districts might shy away from complex, scratch-made dishes, this district embraced the challenge, upskilling their kitchen staff and sparking their culinary creativity. One of the most successful outcomes of their collaboration was a pickled cauliflower recipe. It was an instant hit with site staff, who have since advocated to feature it on the high school menu.
The global journey continues
Looking ahead, Brianna is particularly excited to introduce a chicken tikka masala made with an authentic sauce from a local Wisconsin company. This will be the first menu option featuring Indian and South Asian flavors, and it's a perfect example of their commitment to culinary exploration.
The district also serves a locally-made sambusa—a delicious, handheld Somali pastry filled with seasoned beef or lentils. This menu item not only introduces students to a new cultural dish but also supports a local business and provides a convenient, wholesome option.
The Mission: Empowering Staff, Engaging Students
At its core, this innovative work is about more than just food. It’s about building a community around nourishment. By creating these new recipes, Brianna and her team are empowering their kitchen staff, boosting morale, and giving them tangible new skills.
Along with new flavors and menu options comes a need for increased student engagement. Brianna emphasizes the importance of tasting sessions, where students can try new items like local purple sweet potatoes before they hit the menu. This hands-on approach gives students agency and ensures they feel a connection to the food they're eating.
Investing in the Future of School Food
The visionaries in school nutrition programs are often bogged down by administrative burdens, from manual data entry to complex compliance tracking. This is where technology becomes a critical partner.
As Brianna notes, a major challenge is having to update the same information—from allergens to case sizes—in multiple systems. This valuable time could be better spent connecting with students and developing new recipes.
At Gaia, our mission is to provide the operational backbone that makes these innovations possible. We are honored to partner with and support innovators like Brianna, Chef Rebecca, and White Bear Lake Area Schools.
