Monthly Archive for: ‘May, 2014’

The School Lunch Debate

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When my son Oliver started public school this year, I told myself I was going to keep an open mind about the lunchroom offerings.  Sadly, my preconceived notions about the food were right on target.  Admittedly there is some healthy food to be had; it is just not prepared in an appealing manner.  Furthermore, my son is only eager to buy on the most unhealthful days of the week, hot dogs, prepackaged peanut butter and jelly (really) & of course chicken fingers.

Granted, I don’t want to appear to be the food police, but I consider these foods to be “fun” and not ones I am happy to see on the regular lunch rotation.  Though I believe in food choice, my almost 7 year old would happily eat M & M’s for dinner, washed down with a cup of Gatorade.  So how can my son make proper food choices at school if there are so many more appealing, yet very unhealthy options?  Is it possible for schools to offer more healthy appealing choices and stay within their budget? I recently read a very insightful column by Mark Bittman discussing these issues.  Click the link to read.

Save Our Children

High Five!

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You probably don’t need an article to tell you that people who work…are more invested in what they do…when they have positive relationships with their coworkers and supervisors.

 

After all, loving people and serving others is at the core of our core.

 

But, Five Things Great Managers Do Every Day, is excellent. 

 

The very first of the five:  be straightforward.

 

Trust is the gatekeeper to connection. A great manager doesn’t sugarcoat bad news, evade the facts, or attempt to spin. She respects her employees enough to give them the truth, even if it’s not the most palatable thing to hear on a Monday morning. Great managers inspire their team by being authentic, direct, and honest.

 

Read on!

The Doctor’s Always Right, Right?!

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Recently I had the privilege of hearing a very well respected physician speak on the topic of health and nutrition.  However, when this physician started quoting Dr. Oz, my inner skeptic went on overdrive.  All credibility was lost on me when this speaker began quoting NYT reporter (and major propagandist) Gary Taubes.

Sensationalism. That is the word I think of when I hear Gary Taubes (not a physician by the way), Dr Oz and other “experts” speak about nutrition and weight loss.  The quick fixes, the pills, the supplements, no sugar, no gluten, no grains, no wheat, hey how about no food!

Not to say that these physicians and reporters don’t give us something to think about; science is ever changing and these “experts” certainly give us food for thought.  However, no matter the credentials a practitioner has we need to be skeptics of the quick fixes and promises that simply do not work.

For a very enlightened view on this topic, check out Drop it and Eat by credible health & nutrition expert Walter Willett.

Sidwell Friends School in Huffpost Taste

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VOTED #1 BEST SCHOOL LUNCHES IN AMERICA

by Eric Mathes, The Daily Meal

 

“If you’ve got the two First Daughters enrolled at your academy, you’d better be sure the lunch is luxurious. And that’s exactly how it is at Sidwell. Cuisines you’d never dream of show up on the menu here, such as an entire lunch of Brazilian delicacies like feijoada, caldo verde soup, all-natural chicken with coconut milk, and mango and pineapple with lime and mint. There’s a soup every day, like borscht, creamy spinach soup or Tuscan white bean, and creative dishes like the Creole caprese salad or hot and sour Cajun gumbo served on “Fat Tuesday.”” 

 

 

Admit it: When you were a whippersnapper paying your dues in your local school system, you probably tried to avoid the mystery meat of the day the way a vegan avoids eating animals. With few exceptions — namely extra-crispy pepperoni pizza (round or rectangle; they both met the minimum edibility requirements, if “edibility” is, in fact, a word), cookies, copious quantities of chocolate milk, and the ultimate juggernaut of taste when it came to cafeteria food: glorious, golden-baked Jamaican beef patties — it was simply too high a social risk to consume the majority of mysterious conglomerations that “lunch ladies” ladled onto those flimsy, Styrofoam trays.

To a teenager who used about a quarter-cup of hair gel every morning to form perfect scalp stalagmites, the choice between starving oneself at lunch and then having to run two miles during eighth-period gym class on an empty stomach versus the unknown possibilities that could ensue from scarfing some of Ethel and Gertrude’s “secret-recipe” chili was as clear as vodka.

Thank goodness somebody realized how backwards it was to serve such unappealing, nutritionally lacking lunches. In the past decade, enormous changes have been made nationwide in the ways learning institutions feed our offspring. Initiatives have been undertaken where schools have students manage organic gardens on premises and take field trips to local farms to learn where their lunch originates and how it grows. Budgets have been utilized more thoughtfully and efficiently, investing in these same farms to supply students with the freshest ingredients and an abundance of healthy choices, and in other creative, culinary-geared ways.

Some of the public schools (and, in some cases, entire districts) that made this list earned their place by overhauling pre-existing systems that were clearly in need of a makeover; others were added because their private school status afforded them the luxury of an on-staff celebrity chef (I’m not kidding, people). Most of these schools integrate nutrition, food history, and business and economic principles — like supply and demand and supply-chains — into curriculum by way of their culinary programs, some going as far as to bring esoteric teachings like bee-keeping into the mix. And our top school on the list had better have gourmet fare in its cafeteria — it’s where the POTUS’s daughters attend.

Schools like The Calhoun School in Manhattan, New York, have a French culinary chef weighing-in on the menu design, and ten-day menus are even submitted a week in advance. Others like the high schools in Burlington, Vermont, source a third of all their ingredients for the lunches locally and add bonus fruits and vegetables, and unlimited milk to meals for hungry students.

Source: Huffpost Taste