Food Service Department
4100 Kroes Street
Rockford, MI  49341
John Henry, Director
Phone616.863.6037Fax616.866.7589Hours7:00 AM - 2:30 PM



Director's Notes


New Business:

Effective immediately, we are now able to offer patrons the availability to set up and/or utilize e~Funds from the High School Food Service Office.  

  • For patrons with accounts already set up, you just swipe your credit/debit card in our office and enter the amount to put on account.  

  • For new users, a very quick set up gets you started. The user name field will be pre-filled with the name that is on the credit card.  The password is auto-generated.  If you would like to use this account at home or from a different computer, you can type over the username and password fields to enter in the information you would like to use.

  • The credit card you use to log into e~Funds will be recognized each time you come to the High School Food Service Office to make a payment.

  • We can enter your email address and phone number to associate to this account.

  • Each transaction information will be emailed to you indicating a payment was made to Rockford Schools through your bank.

We are confident this service will be of benefit to you.  Stop by and give it a try.



Ongoing features of the Food Service Department: 

  • Every Wednesday an automated call is made regarding all students with a debt account

  • The debt notification telephone call  is followed with an email notification

  • Family Access to view your child’s lunch history and/or balance

  • E-funds Program to allow ez payment throughout the year

Please feel free to contact us with any questions.
John Henry, Food Service Department Director

 


FIRST DAY OF SPRING
March 20, 2014 in Northern Hemisphere


The first day of Spring is in 2014 on March 20(according to the astronomical definition). It is also called the spring equinox. Spring is one of the four temperate seasons, the transition period between winter and summer. Spring and “springtime” refer to the season, and broadly to ideas of rebirth, renewal and regrowth.


The specific definition of the exact timing of “spring” varies according to local climate, cultures and customs. At the spring equinox or the first day of spring, days are close to 12 hours long with day length increasing as the season progresses.


In spring, the axis of the Earth is increasing its tilt toward the Sun and the length of daylight rapidly increases for the relevant hemisphere. The hemisphere begins to warm significantly causing new plant growth to”spring forth,” giving the season its name. Snow, if a normal part of winter, begins to melt, and streams swell with runoff. Frosts, if a normal part of winter, become less severe.


Unstable weather may more often occur during spring, when warm air begins on occasions to invade from lower latitudes, while cold air is still pushing on occasions from the Polar regions. Flooding is also most common in and near mountainous areas during this time of year because of snow melt, accelerated by warm rains. (With material from: Wikipedia)

Note: The date March 20, 2014 is calculated for Eastern Standard Time (UTC-5).It can vary in other time zones.


“The March wind roars 
Like a lion in the sky,
And makes us shiver
As he passes by.
When winds are soft,
And the days are warm and clear,
Just like a gentle lamb,
Then spring is here.”

                               -  Author Unknown



In an article titled
“Healthy Eating with the Season”, we are told for the greatest freshness look for foods that are locally grown and are in season.   


What does this mean for you? Eat seasonally! To enjoy the full nourishment of food, you must make your menu a seasonal one. In different parts of the world, and even in different regions of a country, seasonal menus can vary. But here are some overriding principles you can follow to ensure optimal nourishment in every season:

  • In spring, focus on tender, leafy vegetables that represent the fresh new growth of this season. The greening that occurs in springtime should be represented by greens on your plate, including Swiss chard, spinach, Romaine lettuce, fresh parsley, and basil.

  • In summer, stick with light, cooling foods in the tradition of traditional Chinese medicine. These foods include fruits like strawberries, apple, pear, and plum; vegetables like summer squash, broccoli, cauliflower, and corn; and spices and seasonings like peppermint and cilantro.

  • In fall, turn toward the more warming, autumn harvest foods, including carrot, sweet potato, onions, and garlic. Also emphasize the more warming spices and seasonings including ginger, peppercorns, and mustard seeds.

  • In winter, turn even more exclusively toward warming foods. Remember the principle that foods taking longer to grow are generally more warming than foods that grow quickly. All of the animal foods fall into the warming category including fish, chicken, beef, and lamb. So do most of the root vegetables, including carrot, potato, onions and garlic. Eggs also fit in here, as do corn and nuts.

In all seasons, be creative! Let the natural backdrop of spring, summer, fall and winter be your guide. 


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Remember, you can view your child’s lunch history and account balance through Family Access in this web site. This has been a tremendous help in getting you information on the spot. To go along with that, our E-funds program runs throughout the year for easy payment options. 

Please feel free to contact us with your questions.

John Henry, Director Food Service Department

616.863.6037 #4 at prompt

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