Maine
All Maine students can now get free lunches, no application needed. What does that mean for poverty data?
Maine was one of the first states to pass legislation providing free school lunches to all students after pandemic-era funding expired — a policy that has been adopted in seven other states and is being considered across the country.
But since the law took effect a year and a half ago, some districts have struggled with an unintended consequence: Now that parents no longer need to fill out applications to get their children access to free meals, officials have lost an important source of data on their district’s low-income households, information traditionally used for funding.
The free and reduced-price meal application, a federal form sent home with students at the start of the school year, allows districts to determine what percentage of students qualify for free or reduced-price meals.
That information has traditionally been used to allocate funding to districts and schools, and identify whether students or teachers are eligible for certain grants or waivers.
But now that meals are free for all students, fewer parents are filling out the forms. In RSU 71 in Belfast, for instance, the district received just two forms last year. This year it has received none.
Traditionally, districts have been reimbursed by the state for all meals. The federal government then reimburses the state based on the percentage of these meals that were free or reduced-price; if parents don’t fill out the forms, their children are considered able to pay for full-price meals, and the state gets a smaller payout.
Today, the state is still reimbursing districts for each meal they provide, but the question is how much the state is getting from the federal government, said Justin Strasburger, executive director of Full Plates Full Potential, a group that advocates for child nutrition.
“They should be getting the full amount for every student who qualifies, but we know that that’s underreported, and so that means the state has been on the hook for a larger percentage of that reimbursement than it should be,” he said.
His organization has tried to spread awareness about the usefulness of these forms, even as meals are free for all students.
“We’ve worked really hard to lead outreach campaigns to get people to fill out the application,” he said. “But it is one more hoop you’re asking people in poverty to jump through.”
David Knight, an associate professor of education finance and policy at the University of Washington College of Education, said free and reduced meal data has always been a flawed metric for measuring student poverty “because it is a binary indicator of whether you’re eligible or not eligible.”
Many who study education policy have wanted to move away from it for a long time, he said.
This school year, the Maine Department of Education stopped using free and reduced-price meal data to allocate Title I funding to low-income districts. Title I funding is federal money meant to supplement state and local education budgets with the goal of helping low-income students — who have consistently been shown to have worse educational outcomes than their wealthier peers — succeed in school.
And more than half of Maine’s districts have adopted school nutrition programs that don’t rely on these forms.
Despite the administrative challenges and questions about funding, experts and school officials say the move to universal free lunch has been an unequivocally positive development for students.
In RSU 71, the director of school nutrition Perley Martin said the district is actually getting reimbursed more than before, as a greater number of students are eating breakfast and lunch at school. Last year the number of students eating breakfast was up by 19 percent and lunch by 9 percent.
“So I’m not really seeing the impact of parents not filling out this form as far as the food service program,” Martin said.
But, he said the district’s Title I funding has been affected. The superintendent did not respond to questions about exactly how Title I funding has been impacted.
According to state data, 38 percent of RSU 71 students qualified for free and reduced-price meals in the 2022-23 school year, compared to almost 56 percent in 2018. This shift does not correspond to a drastic change in poverty levels but is simply due to missing information, Martin said.
The best idea for the state, Martin said, might be to find another way to collect data on economically disadvantaged students.
“I don’t believe free and reduced lunch applications are going to come back,” he said.
This is something the Maine Department of Education has acknowledged.
“We’ve been hearing loud and clear from important stakeholders (…) about the unintentional negative impact of the incredibly positive move to universal free lunch for all students,” said Cheryl Lang, the ESEA federal programs director at the Maine Department of Education, in a video update last year.
“This much-needed move had the consequence, as you know, of the reduction in families turning in those free and reduced lunch forms, which is what Title I has used for alternative data for small districts — districts under 20,000 — in reallocating Title I funding more accurately for our state.”
Lang said the department was researching alternative ways to measure poverty under the parameters set by the federal government, focusing on “what will do the least harm to our districts.”
While large districts such as Bangor and Portland schools are locked into the census formula the federal government uses for Title I funding, the state has the option to use other poverty data to allocate funds in smaller districts, Title I specialist Rita Pello explained in the video.
In 2002, Maine decided that counting the number of free meals was the best way to measure student poverty in small districts — the method used until this year. But with the pandemic and Maine’s move to universal free meals, the context has changed, said Jessica Caron, another Title I specialist, in the video.
“Because students are eating for free, which we support completely, … there’s not as much incentive to fill out those forms. This is happening in Maine, and it is also happening across the country,” she said.
For the past three school years, the department and districts used pre-pandemic school lunch data to determine allocations, but now the federal Department of Education said that was no longer permissible. Maine education officials then started researching other ways of measuring student poverty in small districts.
While some other states use census data, Caron said her department found that isn’t a reliable indicator of the poverty levels in rural districts.
For this school year, the state decided to use direct certification data, which determines student eligibility for free or reduced-price lunch without household applications, instead looking at whether students qualify for SNAP or TANF benefits, or are in foster care, are part of a migrant family or have experienced homelessness. The department also applied to add MaineCare eligibility to the list and expects to hear back this spring, according to a spokesperson.
The department then multiplies the number of students on the direct certification list by 1.6, per a federally approved formula, to bolster the poverty count. Pello said the department hoped this method would offer consistent data year to year, and keep small districts eligible that just barely meet the threshold.
While school lunch forms are no longer used in the department’s Title I allocation, they are still required for child nutrition data collection, and can be used as one of the three data sources for Maine’s school funding formula.
When determining the share of local and state funding for each school, department officials use a mixture of the school lunch data, direct certification data and data collected via an alternative form, according to a department spokesperson. The newly introduced alternative form detaches family income collection from school meal data, and is only meant to be used to inform funding calculations.
One school nutrition option that some districts adopted is the Community Eligibility Provision, a national program that allows schools in high-poverty areas to offer meals to all students for free. Under CEP, schools do not require parents to provide income information but instead rely on direct certification data.
The U.S. Department of Agriculture, which oversees school lunch programs, recently lowered the threshold of low-income households necessary to participate in CEP from 40 to 25 percent. This change will go into effect in the next school year, making more Maine schools eligible for CEP.
As of the 2022-23 school year, 66 percent of eligible school districts in the state had adopted CEP.
RSU 10 in western Maine adopted CEP before the pandemic. All but two schools in the district are on CEP, and the district plans to switch those two this year, according to Jeanne LaPointe, the food nutrition director.
LaPointe said RSU 10 parents had been hesitant to fill out the school lunch eligibility forms.
“Folks weren’t wanting to provide us that information because they felt it was too sensitive to be sending back into a school, and they felt that there were too many eyes on their private information,” she said. “CEP kind of cuts through all of that, and it just gets meals to kids. And it takes that financial burden off the families.”
Earlier this year, we asked you, our readers, earlier this year to tell us your favorite places in Maine for budget-friendly feasting. You know where to find bang for your buck — Asian takeout, pizzerias, diners and hole-in-the-wall pubs held heavy sway in your voting, though you named some hip tourist favorites as well. Here are the top 25 our readers loved:
171 Cumberland Ave., Portland. 11 a.m.-6 p.m. Monday-Thursday; 11 a.m.-4 p.m. Friday; 11 a.m.-5 p.m. Saturday. 207-613-9399, bahnappetitme.com. $7-$18. No reservations.
Vietnamese takeout spot specializing in bahn mi sandwiches. Popular dishes include lemongrass beef bahn mi and bbq pork bahn mi. “It’s just a near perfect bahn mi,” one reader said.
390 Commercial St., Portland. 5 a.m. to 9 p.m., seven days. 207-773-7070, beckysdiner.com. No reservations.
Located in the heart of Portland’s working waterfront, Becky’s has been pleasing locals and tourists alike with budget-friendly meals and all-day breakfasts since 1991. Some of the most beloved dishes include blueberry pancakes, corned beef hash, fried clams and lobster rolls.
671 Congress St., Portland. 4-9 p.m., Sunday, Tuesday-Thursday; 4-10 p.m. Friday-Saturday. 207-347-7557, bodamaine.com. $9-$28. No reservations.
Boda bills itself as a “very Thai” kitchen and bar. Regulars often choose the Thai sticky rice balls and drunken noodles.
262 Island Ave., Long Island. 11 a.m.-8 p.m. seven days through Labor Day, 207-766-2512, lobakehouse.com. $8-$24. No reservations.
Accessible only by boat, Byers & Sons offers sunset views from their deck on Casco Bay. Popular orders include lobster rolls, buffalo chicken pizza and donuts; don’t miss their Oyster & Champagne weekends with an added raw bar menu. “From Memorial Day to Labor Day it’s THE place to get a great lunch by the ocean, and then after the beach, stop by for a beer or prosecco on tap while you wait for a glorious ferry ride back to town,” one reader gushed.
1472 Lisbon St., Lewiston. 11 a.m.-7 p.m., Monday-Tuesday; 11 a.m.-8 p.m. Wednesday-Saturday. 207-376-3870, chickadeeoflewiston.com. $7-$26 with market price seafood dishes. Reservations online through website.
A family restaurant institution for 19 years, Chick-a-dee offers a variety of local seafood dishes along with sandwiches, steaks, chicken and soups. Bestsellers include fried clams, haddock, seafood scampi and lobster stew.
447 US-1, Yarmouth. 7 a.m.-5 p.m., Monday-Friday; 8 a.m.-3 p.m. Saturday-Sunday. 207-846-1117, claytonscafe.com. Breakfast $7-$11; lunch $10-$15. No reservations.
A homey local staple since 1994, Clayton’s is known for its fresh-baked pastries, sandwiches and seasonal soups. House favorites include the chicken salad and curried chicken salad sandwiches.
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617 Congress St., Portland. 11 a.m.-1 a.m. seven days. 207-613-9356, cbgportland.com. $11-$20. No reservations.
A hip Portland pub celebrated for its fried snacks, craft cocktails and cheeseburgers. Regulars swear by the fish & chips, smash burger and fried chicken sandwich. “A veggie burger and a beer is under $25, and the vibes never fail,” one reader said. “Local, tastes good, no frills.”
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90 Exchange St., Portland. 11 a.m.-3 p.m., 5-10 p.m., seven days. 207-536-1017, crispygai.com. lunch $9-$21; dinner $9-$25. Reservations only available for groups of 6-10.
This Old Port hotspot specializes in Southeast Asian street food and expertly crafted tropical-inspired cocktails. Must-orders include hat yai fried chicken/wings, crispy deluxe sandwich, pad see ew and Crying Tiger.
43 Middle St., Portland. 11 a.m.-9 p.m., Sunday-Thursday; 11 a.m.-10 p.m. Friday-Saturday. 207-774-8080, duckfat.com. $9-$25. No reservations.
Cozy sandwich shop known for its flavorful Belgian-style frites cooked in duckfat. Don’t miss the Duckfat grilled cheese with raclette and cheddar, poutine with duck gravy, milkshakes and donut holes.
240 US-1, Falmouth. 11 a.m.-8 p.m., Sunday-Thursday; 11 a.m.-9 p.m. Friday-Saturday. 207-536-0771, on Instagram @fuegofalmouth. $8-$27. No reservations.
Casual, kid-friendly Mexican eatery known for its fast, friendly service. Popular orders include uniquely-wrapped chimichangas, coconut shrimp and margaritas. “The smothered burritos are heavenly, ” one reader noted.
540 Forest Ave., Portland. Noon-10 p.m., seven days. 207-772-0300, greatlostbear.com. $8-$25. No reservations.
This laid-back brewpub is a Portland institution known for its eclectic decor, extensive comfort food menu and wide array of beers on tap. Top-sellers include the pulled pork nachos, cheesesteaks and peanut butter and jelly wings. “Tons of options, all done pretty darn well,” one readers said. “And it’s a piece of Portland history; there aren’t many affordable, family friendly, classic bar/diners like GLB left!”
36 Main St., South Freeport. 11 a.m.-4 p.m., Friday-Wednesday. 207-865-3535, harraseeketlunchandlobster.com. $8-$37. No reservations.
A family-owned business operating on the South Freeport waterfront since 1970, specializing in fresh local seafood. Seafood baskets are on the more expensive end of their offerings, but sandwiches are value-priced.
72 Maine St., Brunswick. 11 a.m.-8:30 p.m., Sunday-Tuesday, Thursday; 11 a.m.-9:30 p.m. Friday-Saturday. 207-798-6888, online menu. $5-$25. No reservations.
Cozy Japanese sushi restaurant with some hot specialty entrees. Customers laud the bento boxes, chicken teriyaki and sushi boats. One customer notes: “The bento box at lunch is full of delicious fish, and other there are other tasty dishes.”
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145 Main St., Waterville. 10 a.m.-9 p.m, Monday-Thursday; 10 a.m.-10 p.m., Friday-Saturday. 207-873-4300, nikoswatervillehouseofpizza.com. $9-$25. No reservations.
This Waterville mainstay has been serving pizza, pasta and subs since 1980. Regulars recommend the meatball subs, Big Mac pizza and steak bombs.
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10 locations throughout Maine. Find days/hours of operation of specific locations at ottoportland.com. $10-$28. No reservations.
Portland-based pizza chain known for their creative toppings. Popular pizza orders include the butternut squash, ricotta and cranberry; mashed potato, bacon and scallion; and fresh pineapple, bacon and hot honey. “Top-quality, thin crust pizza,” one reader said. “Try the Mushroom and Manchego option. Great combo and unusual.”
93 Alfred St., Biddeford. 11 a.m.-9 p.m., seven days. 207-283-0002, pizzabyalexmaine.com. $9-$14. No reservations.
A beloved family-owned Biddeford pizzeria, serving New England Greek-style 10-inch pies topped with cheddar for 66 years. Fan favorites include Alex’s special, Hawaiiand pizza, and Yaya’s Greek, with feta cheese and spinach. “Prices for a personal pizza can’t be beat, and Yaya’s Greek pizza is sooo good,” raves a regular.
189 Main St., Saco. 11 a.m.-11 p.m., Sunday-Thursday. 11 a.m.-11:30 p.m., Friday-Saturday. 207-282-1847, rapidrays.net. $4-$16. Takeout only.
Another York County institution, Rapid Ray’s has been Southern Maine’s hometown go-to for takeout fast food since 1953. Top sellers include the burgers and hot dogs, onion rings, clam cakes and lobster rolls.
501 Cottage Road, South Portland. Noon-8 p.m., Sunday-Thursday; noon to 9 p.m. Friday-Saturday. 207-747-4089, rattleshakegrill.com. $10-$24.
Rattle Shake began life as A&C Soda Shop before rebranding last December. Popular orders include the burgers, fried chicken sandwiches, ice cream floats and boozy milkshakes. “Best cheeseburger I’ve ever eaten anywhere,” one reader said.
190 State St., Portland. 11 a.m.-9 p.m., Tuesday-Thursday; 11 a.m.-10 p.m., Friday-Saturday. 207- 536-1354, elcorazonportland.com. $10-$20. Reservations by phone.
Downtown restaurant serving authentic regional Mexican fare, as well as specialties like goat birria and deviled shrimp. Regulars love the pollo en mole, tamales and fried green tomato tacos.
212 Danforth St., Portland. 8 a.m. to 11 p.m., seven days. 207-774-7604, ruskisportland.com. $8-$22. No reservations.
A landmark dive bar in Portland’s West End dating back to 1892 with a surprisingly expansive menu offering sandwiches, pizza, burgers and dogs, salad and soups, pubby starters and breakfast all day. Popular orders include eggs Benedict, fish & chips and Ruski’s steak bomb.
131 Ossipee Trail W., Standish. 4-8 p.m., Wednesday-Thursday; 11 a.m. -8 p.m. Friday-Saturday. 207-772-0360, sillys.com. $10-$17. No reservations.
This cherished restaurant operated out of Portland since the 1980s before relocating to Standish last year. The fun and quirky space serves up whimsically named dishes like Empire Strikes mac, a protein-topped mac and cheese, the Stop Bacon Sense BLT wrap, and Gravy Danger fries with gravy, bacon and cheese.
548 Congress St., Portland. 11 a.m. to 1 a.m., seven days. 207-541-9097, tacoescobarr.com. $5-$18. No reservations.
A funky downtown taqueria offering tacos, tortas, enchiladas, burritos and more. Crowd pleasers include the puffy tacos, chipotle sweet potato taquitos and fish tacos.
333 Clarks Pond Parkway, South Portland. 11 a.m.-2:30 p.m., 4:30-10 p.m., Monday-Friday; 11 a.m.-11 p.m. Saturday; 11 a.m.-10 p.m. Sunday. 207-828-6677, tajofmaine.com. $6-$19. Reservations available online.
Renowned for its bountiful all-you-can-eat lunch buffet, Taj also offers a wide selection of tasty Indian fare at budget-friendly price points for lunch and dinner. Fan favorites include the samosas, butter chicken, masala dosa and chicken tikka masala.
782 Forest Ave., Portland. 10:30 a.m. to 8:30 p.m., seven days. 207-828-1114, online menu. $9-$21. No reservations.
Longstanding Vietnamese restaurant near Woodfords Corner offering a variety of pho, vermicelli dishes, fried rice and other hot entrees, as well as pan-Asian selections like pad Thai and lo mein. Regulars swear by the rare beef salad, beef pho and stir-fried chicken with Chinese broccoli.
18 Hampshire St., Portland. 11 a.m.-1 a.m., Monday-Friday; 10 a.m.-1 a.m. Saturday-Sunday. 207-536-1285, tomasoscanteen.com. $9-$18. No reservations.
A friendly, no-frills neighborhood bar in the East End, Tomaso’s serves up a menu of pub grub classics like wings, burgers, dogs, chicken sandwiches and their house special sausages. Fan faves include loaded Dump Truck Fries, mac & cheese and The Costanza reuben.
Posted inCommunity, News, Outdoors, Schools & Education
The group from Skowhegan Area High School’s outdoor leadership program built tables for the overlook in Dallas Plantation.
The loons are back and nesting on lakes statewide and we need your help to monitor their population! Every year since 1983, hundreds of volunteers have gone out to lakes and ponds across Maine on the third Saturday in July. These volunteers submit data about the number of loons they observe from 7 to 7:30 am, which gives us an excellent “snapshot” of the loon population. The Annual Loon Count allows us to monitor how the number of adults and chicks has changed over the past 40 years and make sure we know how to best protect their population!
This year, the Loon Count will take place on Saturday, July 18. We encourage you to join a group of over 1,800 volunteers and help us count the number of loons in Maine! The Loon Count occurs on lakes and ponds all across the state and volunteers can survey by boat or shore (you don’t have to have a boat to take part!).
If you’re interested in getting involved, please contact us at conserve@maineaudubon.org and tell us if there’s a specific lake or area you’d like to survey. We are always aiming to expand our coverage across the state and particularly encourage volunteers in northern Maine to get involved!
The deadline to sign up for the Annual Loon Count is July 10, so please reach out as soon as possible.
If you can’t make it on July 18, or if one day just isn’t enough for you, you can monitor loons throughout the summer.Through our Loon Pair Monitoring project, you can submit observations of breeding loon pairs over several months to help us better understand nest and chick success across Maine. Find out more here >
If talking to people and doing outreach appeals to you, and you’d like to help spread the word about loon conservation, check out our Look Out for Loons outreach program.
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