Angela Richey

A registered dietitian by trade, Angela Richey brings a strategic, student-centered approach to every menu decision and every ingredient that makes its way onto students’ trays.

Her biggest goals have been to incorporate more local ingredients and scratch cooking into school menus. With support from USDA grants and long-standing partnerships with local organizations like The Good Acre, she’s been able to source and serve Harvest of the Month items and local entrées that wouldn’t otherwise be accessible through traditional vendors. Programs like Minnesota Thursdays have also helped connect kids to the amazing produce, grains and protein grown in their home state.

She has also been able to add dishes like Beef Sambusa, which one student described as “a Somali Hot Pocket.” It’s combined on the menu with a Somali-style rice in collaboration with local spice makers and based on a student-created recipe. It’s these types of meals that don’t just nourish bodies but also tell stories, reflect student identities and connect cultures. Angela says, “Those are the sorts of things that happen when we push more towards scratch cooking.”