Retta Smith | Meet Me in Medford

by 4Squares Residential Group in Partnership with Judi 411

Most of us have strong memories tied to school lunch—whether it was trading snacks in the cafeteria, loving pizza Fridays, or wondering what exactly was in the mystery meat. Retta Smith is on a mission to make sure today’s Medford students remember school lunch for all the right reasons. As the Food Services Director for Medford Public Schools, she’s blending nutrition, flavor, and a whole lot of heart to create meals kids actually want to eat—and feel good about.

A dietitian by training and a community-minded leader by nature, Retta has called Medford home for over a decade. From her cozy Fulton Heights neighborhood to her commitment to fresh, local food in schools, Retta is deeply rooted in the city she serves—and she's helping nourish the next generation, one lunch tray at a time.

What paths led you to living in Medford?

After college, I ended up in the Boston area. My now-husband and I were dating and living in the North End, (yum!) and when I got pregnant, we needed more space than a tiny apartment could offer.

At the time, I was working in Somerville near Sullivan Square, and he was commuting to Wilmington. We wanted something in between, with easy access to 93, and Medford made the most sense. It was the closest to Boston we could afford, and it just fit.

You live in Fulton Heights. What do you enjoy most about your neighborhood? 

I feel like we got really lucky—I didn’t know anything about Fulton Heights when we moved here. But being so close to Wright’s Pond and the Middlesex Fells, it feels like we have this little country retreat right on the edge of everything else. I’ll walk over, go for a swim, and walk back home. It honestly feels like a vacation home.

And interestingly enough, the history of the neighborhood supports that—originally, it was a vacation spot. Our house is a little 1920s summer cottage. I think the area was even called "Tar Paper Village" back then, because the homes were just seasonal cabins.

When we renovated our upstairs bathroom, we discovered that one of the walls had been insulated with old newspaper. I carefully pulled out a piece with a drawing of a woman’s face and a poem titled Peach Blossoms. We ended up framing it and hanging it in the new bathroom. And since we weren’t sure what color to paint the walls, we chose a soft peachy orange—kind of a tribute to that little piece of history.

So yeah—between the natural beauty, the peaceful feeling, and the quirky history—it’s a special place to live.

How did you end up working now as the Food Services Director of Medford Public Schools?

I'm a registered dietitian, and I started my career working in institutional food service right after I got my RD. I spent a few years at Mass General, and then transitioned to a role at UMass Boston doing nutrition education. At the time, I was looking for a better work-life balance—hospital work is 24/7, including holidays, and the expectations were intense. I wanted something more sustainable.

A friend of mine from my internship had found her way into school food service and kept telling me, “You’ve got to try this—you’d love it.” I wasn’t sure at the time, but after I had kids, the idea started to sound more appealing.

A former colleague from UMass Extension reached out and told me that Medford Public Schools was looking for a part-time dietitian. At that point, my youngest was just a few months old, and I wasn’t actively job-hunting, but she encouraged me to check it out. I went in thinking it was just an interview—and I left with a job! It was about 10 to 15 hours a week, and I figured I’d give it a try. If it didn’t work out, no harm done.

I stayed in that part-time role for a few years. I later connected with Debbie Amaral at the YMCA, whom I had met through school-related food initiatives. When I left the school department, she invited me to work with her. I ended up doing a mix of food systems work—including food access and even a bit of waste reduction—with the city and the YMCA. Then the pandemic hit, and the focus shifted dramatically. Composting and sustainability took a back seat, and the need for food became urgent. I got more involved with the food pantry during that time.

Eventually, I took a similar role in Tewksbury—still part-time, focused on menu planning and compliance—and also went back to school to earn my master’s degree. I liked it there. I had a great boss, and things were running smoothly.

Then I got a call from someone in Medford who told me the director position had opened up and encouraged me to apply. At first, I didn’t feel quite ready, but becoming a food service director had always been my long-term goal. These positions don’t open up often, so I decided to go for it.

And somehow, they picked me.

I think part of the reason was that I already understood the inner workings of the department and had strong relationships with the staff. I knew the landscape, which helped me hit the ground running. There wasn’t much of a handoff—by the time I stepped in, both the previous director and another key person had left—so there was a lot to figure out. I’ve told people it felt like walking into a 5,000-piece puzzle without the picture on the box. But I knew what I was walking into, and I was ready to take it on.

Looking back over the past few years, what are some of the most noticeable changes you've seen in the school food landscape?

One of the most significant shifts is that now every school system in Massachusetts provides free breakfast and lunch to all students, no matter their economic background, which is huge. I hope that continues.

We’ve also become much more accommodating when it comes to allergies—everything from gluten to nuts to a whole range of food sensitivities. And overall, we’re a lot more whole-foods focused. Honestly, I’d say school lunches today are probably healthier than what most parents remember from when they were in school.

For me, food has always been at the heart of nutrition education. You can tell people all day long what they should eat, but if they don’t think they’re going to like it, they won’t even try. That’s why we lead with taste. We make the food delicious first, and then it’s like, oh, by the way, it’s good for you too. I don’t think most people pick their meals based on nutrition facts. And we shouldn’t expect kids to, either. We’ve all been heavily marketed to, and that shapes what we crave and what we trust.

I’m also really passionate about local food. We had a great grant program that supported buying from small local growers. Unfortunately, the Northeast Foods for Schools grant wasn’t renewed, but it made a significant impact while it lasted. We had to track every invoice, show exactly which farms we were buying from, and what city and state—it was a lot of compliance, but it supported our local food economy. And even though the grant ended, local produce remains very much a district priority. We’ll continue serving as much local produce as we can get, for as long as we can get it. That’s a side of school food service most people don’t see—how many rules and how much red tape there is, even when the goal is something as simple as getting fresh food onto kids’ trays.

There’s always a push to go with the cheapest, fastest option, which often means the least nutritional. But I try to push back on that. Like, yeah, some days we serve something like chicken tikka masala and it’s not a huge hit—but that’s okay. Not everything has to be French toast sticks. It’s about expanding students’ palates, giving them a chance to try something new.

I always say—if we keep telling kids, “Oh, you’re not going to like that,” then of course they won’t. But if you say, “Hey, this is really good—you should try it,” you’re opening the door. And if they don’t like it? That’s fine. They can always come back and grab the sun butter sandwich. The point is allowing them to explore flavors beyond just salt and pepper. That’s where real change starts.

What are some of your favorite hidden gems in Medford?

I do love the Fells—that’s an easy one. And I’ve already mentioned Wright’s Pond, so those are definitely high on my list.

But when it comes to food, one place I always think of is Pikaichi Ramen on Boston Avenue. I feel like everyone must know about it, but then I mention it and people say they’ve never heard of it—which always surprises me! I’ve been to Japan a couple of times to visit a friend who was teaching English there, and I’ve tried a lot of ramen around here, but Pikaichi gives me the most authentic Tokyo-style ramen experience. That’s my go-to.

If you go, I recommend starting with the Tokyo Shoyu—that’s the classic. If you don’t eat meat, the miso is always a solid choice. And if you’re into spice, the spicy miso is no joke. It’s really spicy, but so good.

For ice cream, I love both CB Scoops and Colleen’s, but I’m a little partial to CB Scoops because they serve Richardson’s ice cream. People assume that because I’m a dietitian, I must be anti-ice cream—but I am very much pro-ice cream.

There’s this idea that if you’re a dietitian, you must be eating virtuously 24/7. That is definitely not the case. And it’s funny—when people see me at the grocery store or at a party, they’ll start explaining what’s in their cart or apologizing for what they’re eating. Like, I promise—I’m not looking at your plate or judging your choices. I’m just happy there’s ice cream.

So then the final question is, what would you tell your best friend if they said they wanted to move to Medford?

I really like living in Medford. I grew up moving around as an Air Force kid, so this is the longest I’ve ever lived in one place—and it’s the first time I’ve felt a strong sense of community.

Through the schools, sports, and just being involved locally, I’ve gotten to know so many people. There’s a genuine spirit of generosity here. If you need support, there are so many great organizations doing meaningful work—often for free. The Medford Family Network, for example, is a fantastic resource every family should take advantage of.

Lately, I’ve noticed the artistic community really coming to life, which is exciting. Events like Porchfest, the Medford Brewing Company’s pop-up beer garden, and others are starting to bring more energy to Medford Square. There’s a lot of great stuff going on here—and more on the way.

For information on allergies, nutrition and the Medford Public Schools lunches and breakfasts, click here! Photo Credits: Photo courtesy of Retta Smith.

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