Keke and Keilane were inspired by the Dominican inspired meal celebrating Hispanic Heritage Month.
LOWELL — The Boys & Girls Club of Greater Lowell recently received the Gold-level Turnip the Beet! Award from the U.S. Department of Agriculture (USDA), a national award recognizing summer meal programs that go above and beyond to serve children meals that are high quality, nutritious, and appealing.
Turnip the Beet! Awards celebrate programs across the country that make summer meals something kids look forward to. Award recipients are recognized for offering meals that are appetizing and nutritious, helping ensure that children receive the same quality nutrition in summer that they rely on during the school year.
Summer can be the hungriest time of year for many children. When school is out, students lose access to the school meals that many families count on.
Summer meal programs help close that gap. High-quality meals give children daily energy, support healthy growth and development, and help them return to school in the fall healthy and ready to learn.
During the Club’s 2026 summer program, 9,662 meals were served to members ages 8 to 18.
“Every young person who walks through our doors deserves healthy meals all year long, breakfast and lunch in the summer and an after-school snack and dinner during the school year,” said Joe Hungler, Executive Director of Boys & Girls Club of Greater Lowell. “Our team works hard to serve meals kids actually want to eat, because we see the impact good nutrition has on everything we do, from academic success to leadership to simply having fun. We are proud to see our Nutrition team recognized by the USDA, and grateful to the staff, community partners, and volunteers who make it possible.”
BGCGL Nutrition Manager Sally Thayer and Nutrition Coordinator Devan Long.
The Club’s award-winning program is the result of the dedication of its nutrition team: Nutrition Manager Sally Thayer, known to members as Chef Sally, who has cooked for the Club for 15 years.
“We want every meal to be something kids are excited to eat and prepares them for a full day of learning and activity, “ said Sally. “This award belongs to our whole team, and to the Club members who tell us every day what they love on their plates.”
Together with Nutrition Coordinator Devan Long, and Nutrition Lead Sarey (Junior) Han, the team has built a meal program that puts quality and kid appeal first.
The group plans menus, prepares meals, and makes sure every young person at the Club has access to healthy food throughout the year, while creating cultural meal opportunities like Dominican Spaghetti and Arroz con Pollo, reflecting the rich heritage of Club members, where young people see their families’ traditions celebrated at the table and get to explore new foods alongside their friends.
Every meal meets daily requirements for grains, vegetables, proteins, fruits, and milk, and campaigns like “Colorful Plate, Colorful Life” present healthy choices as abundance rather than obligation.
Club Members help shape the menu through a dining hall suggestion box, and Thayer watches what gets eaten and asks members what they liked. Food also connects to the rest of Club life: locally sourced items are labeled on the serving line, the Healthy Habits curriculum pairs meals with lessons on the basketball court, and the summer’s volunteer-run Friday Cookouts are a highlight every year.
Summer meals are one part of Boys & Girls Club of Greater Lowell’s Health & Well-being priority outcome, helping young people build lifetime healthy habits.
Health & Well-being works alongside the Club’s other program pillars, Academic Success & the Arts, Character & Leadership, and Life & Workforce Readiness, preparing Greater Lowell’s youth for bright futures.
