At Bridge Boston Charter School, food is more than a necessity; it is a key ingredient in building a thriving school culture. Located in Roxbury, Massachusetts, this tuition-free K1–8 public charter school serves 335 students, 98 percent of whom identify as children of color. In a community where access to fresh, culturally meaningful meals can be limited, Bridge Boston has created something extraordinary: a food program that is scratch-cooked and community-centered. 

A Kitchen Built on Vision and Values 

What makes Bridge Boston’s meal program so remarkable is not just that everything is prepared from scratch. It is how deeply food is woven into the school’s culture. “Our kitchen isn’t an afterthought. It’s one of the most important spaces in our building,” says Patti McKenna, Senior Director of Communications and Development. 

The school’s journey to becoming a culinary standout began with an unexpected opportunity. A partner offered a donation, but only if it funded a scratch kitchen. Bridge Boston said yes and then some. The result was a state-of-the-art facility that serves fresh, made-from-scratch meals every day. But running from scratch in a facility like this is a large feat without partner support.  

Unlike most schools, they do not rely on pre-packaged or reheated food. “Fresh is better,” says Food Service Director Keverne Glasgow. “You taste the difference, and so do the kids.” 

The kitchen does more than just serve meals; it reflects the school’s commitment to nurturing the whole student. Despite pressures related to test scores and truancy, Bridge prioritizes student nutrition. 

Scratch Cooking with Heart 

Each day, a team of three staff members brings Dominican, Asian, and Caribbean influences to the kitchen, preparing meals that students recognize and crave. Popular items include stewed chicken, pasta dishes, and the ever-popular Friday handmade pizza. Even the pizza dough is rolled onsite. 

Keverne Glasgow, who joined Bridge after a career in catering and higher education food service, leads the culinary team with a philosophy rooted in freshness, creativity, and student voice. “They’re my biggest critics,” he jokes, describing how students regularly stop him in the hallways with feedback about their meals. 

That feedback is central to the program. Direct communication has helped shape the menu, including the decision to switch entirely to whole grain breads. “We’re constantly evolving,” Glasgow says. “If something doesn’t work, we take it out. But if the kids love it, it stays.” Student reactions determine what becomes a monthly staple and what gets rotated out. 

Meeting Kids Where They Are And Feeding Them Well 

One of the most remarkable aspects of Bridge Boston’s food service is the relationship between the kitchen staff and the students. With a small team and fewer than 350 students, the staff knows each child’s dietary needs by heart. “We don’t want any student pulled aside for a separate meal,” Glasgow explains. “Everyone should walk through the line and feel like the meal is for them.” 

This commitment to inclusivity also embraces culture. While the team does not try to replicate every home recipe, they welcome family submissions. Some dishes are inspired by recipes from students’ grandmothers, though, as Glasgow jokes, “You can never replicate grandma. It’s in her hands.” 

From sofrito-seasoned chicken to fried rice that students rave about, the menu reflects the community it serves. Even with the limitations of NSLP guidelines, Glasgow and his team work hard to balance compliance with creativity. 

Farm-Fresh Food in an Urban School 

Bridge Boston’s food program thrives because of its community-centered approach. The school is a member of the Metro North Buyers Group, a coalition of 20 schools that collaborate on challenges like rising food costs, vendor coordination, and grant access. “If I have a question, they’re the ones I call,” Glasgow says. 

Rather than rely on a single vendor, the school leverages strong community partnerships. Gaining Ground Farm in Concord, Massachusetts, delivers fresh organic produce weekly from June to November. Volunteers bring the food directly to campus, where it is incorporated into meals. 

The school’s own garden, developed in partnership with Green City Growers, gives students firsthand experience with food production. With eight raised beds and a dedicated curriculum, students plant, harvest, and taste the produce they help grow. Lessons cover soil composition, pollination, composting, and plant life cycles, culminating in student-led harvests. 

This hands-on experience deepens students’ understanding of where food comes from and fosters respect for the effort involved in growing and preparing it. Produce such as lettuce and herbs is sampled in taste tests and sent home with teachers. “It’s a beautiful moment when kids pull something from the soil, taste it, and then see it in their lunch,” says Glasgow. 

Joy, Food, and Celebration 

Bridge Boston goes far beyond meeting federal food standards; it uses food to build community. Events like Greek Night, Harvest Fest, and school-wide barbecues bring families and staff together over meals prepared in-house. “We don’t cater,” McKenna says proudly. “We use our kitchen to feed everyone, whether it’s a concert, holiday breakfast, or a new family tour.” 

Staff are celebrated, too. “Dough Day,” a payday tradition, features freshly baked cookies or brownies in the break room. When the school needed 400 cookies for a reading celebration, the kitchen team stepped up without hesitation. “They’re a real partner,” McKenna says. These moments show how deeply the kitchen is woven into the school’s social fabric. 

A Model Worth Following 

Bridge Boston Charter School shows what is possible when food service is viewed not as a requirement, but as a vital part of student care. The school has created a culture where meals are made with purpose and pride. As Patti McKenna puts it, “Everybody who visits this school walks through the kitchen. It’s that important to who we are.” 

At a time when many students receive only the bare minimum for lunch, Bridge Boston stands out for its scratch cooked meals, thoughtful partnerships, and firm belief in the power of a good meal to support a bright future.

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