Community Partner Spotlight - Thank You Mom's Restaurant

Award photo of Rosedale - $2144 raised
Award photo of Neal Dow - $2088 raised
Award photo of McManus - $1982 raised
Award Photo of Marigold - $1832 raised
Award photo of Emma Wilson - $2210 raised
Award photo of Chapman - $1946 raised

CUSD Educators Win 2017 Rotary Educators of the Year Award

Chico Rotary Logo 

Chico Rotary honored six educators of the year, including four from Chico Unified School District.  Please join us in congratulating the following 2017 Rotary Educators of the Year:

  • Fair View High School:  Jesse Bremm, Physical Education
  • Chico High School:  Mike Christopher, Social Science
  • Inspire School of the Arts and Sciences:  Antonio Isern, Language

In addition, Brett Silva was honored at the 2017 Educator of the Year from Pleasant Valley High School.  Brett’s family was present for the ceremony and was not only able to hear the impact he had on students, staff and family, but his wife shared the positive impact our students, staff and families have had on the Silva family.

Congratulations to the 2017 Rotary Educators of the Year! 


Handcrafted Meals Baked Daily - Redefining School Lunch

Photo of CUSD Kitchen/Bakery
CUSD is proud to offer students a 2,500 sq. foot bakery. Meals are prepared from scratch - delivering healthy, and tasty, options for students.
Meredith Cooper, with the Chico News & Review, wrote this article:

Here are some highlights:

  • Jesse Simpson is bakery manager for the school district. He runs baking departments from Raley's, Whole Foods and Bouchon (one of the Bay Area's most renowned bakeries).
  • Jesse Simpson is part of the newly formed Chico Bread Guild.
  • The on-site oven is large enough to walk into and creates over 3,000 muffins per day.
  • Vince Enserro, Nutrition Services Director, shares that they roast pork and turkey and create 200-300 gallons of fresh pizza sauce weekly.
  • They only serve 100 percent beef hamburger patties and whole-piece chicken nuggets.
  • High school students get 11 menu option (and it changes every three months).
  • Each meal includes 2 oz. of protein at least 51 percent wheat flour.
  • The pizzas use dough and sauce made from scratch.
  • Vincent Enserro said: "... we're fortunate enough that everyone who works in our department is super-committed to that: to having the freshest fruits and vegetables and the best ingredients we can find.”
(Photo by Meredith Cooper)