Fresh Ingredients, Better Meals: Shanksville-Stonycreek Embraces Scratch Cooking Through PA Beef to PA Schools

SHANKSVILLE, Pa. — April 29, 2026 — At Shanksville-Stonycreek School District, a small rural district with just 280 students, a new approach to school meals is taking shape that focuses on fresh ingredients, local sourcing, and from-scratch cooking.

Through the Pennsylvania Beef Council’s PA Beef to PA Schools (PBPS) program, the district is beginning to transform its cafeteria offerings, introducing locally sourced beef into student meals and laying the foundation for a more hands-on, scratch-based approach to school nutrition.

“This program has been a wonderful thing for us,” said Christa Adomnik, who leads the district’s foodservice program. “It’s helping us move in the direction we want to go toward fresh foods, local sourcing, and cooking meals our students really enjoy.” 

PA Beef to PA Schools aims to increase the amount of beef served in school lunches by connecting school districts with local cattle producers to procure high-quality beef at an affordable rate. PBPS is administered by the PA Beef Council and offers a 50-50 cost share for participating schools with support from the PA Department of Agriculture and other state Beef Council Partners. Across the state, in 2026, PBPS serves 145 school districts and reaches 320,000 students in 57 counties. 

A Small School with Big Impact 

Serving students from pre-K through 12th grade in a single building, Shanksville-Stonycreek operates on a smaller scale than many districts, but that smaller size has proven an advantage in implementing new ideas.

The district began participating in PBPS earlier this year, receiving its first delivery in January and quickly integrating local beef into its menu. With deliveries of 40 pounds of ground beef and 20 pounds of chuck roast, the team has found opportunities to experiment with recipes and plan menus strategically around fresh ingredients. 

“I always know when our delivery is coming, so I can plan ahead,” Adomnik said. “It’s been a really smooth and easy process to get started.” 

From Heat-and-Serve to Scratch Cooking 

For Shanksville-Stonycreek, the program is about more than just sourcing local beef; it’s part of a broader shift toward scratch and speed-scratch cooking, which PBPS has made possible.

After years of relying on pre-made items, the district is now building capacity to prepare meals from fresh ingredients, giving students a noticeably different dining experience.

“The kids can absolutely tell the difference,” Adomnik said. “And the staff can too; the flavor, the smell, everything is better.”

Student-favorite menu items have already seen an upgrade, including:  

• Beef stroganoff made with fresh beef, Dijon mustard, and garlic
• Beef lo mein, which has received overwhelming positive feedback
• Walking tacos and sloppy joes, longtime favorites now made with fresh ingredients  

Looking ahead, the district plans to introduce slow-roasted, shredded BBQ beef, further expanding its scratch-cooking capabilities.  

Connecting Local Farms to Local Students 

In a rural community like Shanksville, the connection between agriculture and students is personal. Many students come from farming families or have direct ties to agriculture, making local sourcing especially meaningful.

“If we’re not participating in our local economy, we’re doing a disservice to our students and our community,” Adomnik said. “Our students understand what it takes to get food from the field to their trays, and they appreciate that we’re supporting local farmers.” 

The district already sources other local products, including apples from a nearby orchard, and sees PA Beef to PA Schools as a natural extension of that commitment. 

Looking Ahead 

As the district continues to refine its approach, leaders see PA Beef to PA Schools as a key part of their long-term vision for school nutrition.

With evolving national nutrition guidance emphasizing nutrient-dense, high-quality protein, programs like PBPS are helping schools align with future standards while improving the quality of meals served today.

“We’re just getting started, but we’re excited about where this is going,” Adomnik said. “This program is helping us build something better for our students.” 

Photo 1:  Taco Bar at Shanksville Stony Creek School District

Photo 2: Students enjoy the Taco Bar at Shanksville Stony Creek School District

To learn more about PBPS contact Nichole Hockenberry, PA Beef Council Executive Director at [email protected] or 1-888-4BEEFPA.  

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The Pennsylvania Beef Council is a producer-controlled and funded organization, which administers the Beef Checkoff Program in Pennsylvania. The Beef Checkoff Program assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. Checkoff revenues may be used for promotion, education and research programs to improve the marketing climate for beef.