Finding a Nutrition Services Director in a school district who thinks outside the box and maximizes their budget to serve healthy meals made from locally grown and raised food is a win-win for both students and local farmers and ranchers.
It’s all in the Broth–Ravenswood School District does a taste test with Summer School Students
Front L to R: Irma Munoz, Roshni Mohammed, Fidel Alas, Senator Josh Becker (holding a bone broth sample cup), Maria Vazquez. Back: Norma Becerra, Juan Vizcardo. Photo: Kathy Webster
08/25/2026
By: Kathy Webster
Finding a Nutrition Services Director in a school district who thinks outside the box and maximizes their budget to serve healthy meals made from locally grown and raised food is a win-win for both students and local farmers and ranchers.
In the photo: Senator Josh Becker giving a thumbs-up to students who enthusiastically sampled the broth, and Linda Liang from Acterra, who helped coordinate the tasting and is working closely with Ravenswood School District through a CDFA Farm-to-School grant.
June Richardson is one of those exceptional individuals. Along with her culinary team, she used our grass-fed bones to create an amazing broth with the kitchen equipment available to her. To determine whether this was something the students would like to see added to the monthly menus, she conducted a taste test in which students tried plain broth, broth with rice, and broth with vegetables. The results? All three got a big thumbs up!
Senator Josh Becker, who was eager to witness the event, helped hand out “I Tried It” stickers for the students who enthusiastically sampled the broth.
Since the students enjoyed the broth so much, June plans to prepare large batches, freeze it, and incorporate it into various recipes for added flavor and nutritional value. Bone broth has long been recognized for its nutritional benefits. Additional benefits are that LeftCoast GrassFed is certified grass-fed by the American Grassfed Association because we utilize regenerative grazing practices, which involve rotating the cattle through different pastures to ensure they consume a diverse diet of annual and perennial grasses and forbs, a practice that helps add beneficial polyphenols (antioxidants) to the meat.
From locally grazed cattle to a school kitchen to a cup of broth that earned a “thumbs up,” it’s a pretty satisfying experience. We’re excited to see June and her team turn those bones into something nourishing, delicious, and judging by the taste test, kid-approved!
