Minnesota Thursday Program Kicks Off Black History Month

Food can be a window into different cultures and a learning tool to introduce students to meals not typically served within their homes. To that end, students in 16 schools across Roseville Area and St. Anthony Schools (MN) were treated to made-from-scratch menu items from St. Paul-based West Indies Soul Food chef Sharon Richards-Noel on Feb. 1^st in conjunction with Black History Month. The menu included sizzling jerk chicken drumsticks, seasoned curried rice, and delicious sides of Caribbean black beans and watermelon radishes.  

This menu was part of the bi-monthly Minnesota Thursday program Roseville Area & St. Anthony Schools Nutrition Services department serves as a celebration of flavors and heritage, as well as a great way for students to learn about Black History Month. 

“Our student body is diverse so it’s important that our lunch menus mirror that diversity,” said Roseville Area Schools Nutrition Services Coordinator Maria Amerman, MS, RD, SNS. “It is important for young people to learn about the importance Black History Month and our students should feel represented by the lunch options we offer. I hope this initiative accomplished those goals.”  

Black History Month was created in 1976 to focus on contributions of African Americans to the United States from enslaved people brought over from Africa in the early 17th century to African Americans living in the United States today. 

“I was at Roseville High School when the meals were served and the students were genuinely excited about it,” said Amerman. “Some enjoy foods like jerk chicken outside of school and were thrilled to have that option at school, while others were eating foods on the menu for the very first time.”  

Minnesota Thursday is one of the department’s programs tied to a state-wide initiative to support more farm-to-school and local sourcing for school menus, while increasing scratch-cooked lunch menu items. Recent mouthwatering offerings include Turkey Banh Mi Sandwich, pickled veggies and cinnamon mango from Vietnam’s culture and history, and BBQ pulled pork, roasted potatoes, and a Jonny Pop dessert. Informative YouTube videos highlighting menu items, where the ingredients came from, the culture behind meal items and an introduction to the chefs who created the meals are developed and shown to students on a regular basis.  

This is the first year this menu was offered at the schools as part of Black History Month and Amerman said she plans to continue this menu next February and for years to come. 

“This menu will not be going anywhere anytime soon and we look forward to next year’s offerings,” she said. “The meals were definitely a hit and stimulated conversations among our students about the different foods and the culture behind them.”