Same here. I can still recall the smell of some of the items they cooked, such as the cornbread muffins. Their made-from-scratch meatloaf was awesome. And when they served turkey and dressing, everything was made from scratch, of course.
Tex
USDA Is Slowly Learning About The Care And Feeding Of Humans
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There was an article in the local paper this morning abut the food program at my granddaughter's school. It is a public k-8 school in a small Vermont town with only 83 pupils in the whole school. My granddaughter started there in kindergarten and is now in her last year there before high school. Here's an excerpt from the article describing the food program:
"It is a challenge with the federally funded food program to serve nutritious foods, but it can be done if you are bound and determined."
The school has access to many commodity foods from the government and though these foods are often very processed and are not high quality, limited amounts are used to help defray costs. Pell's priority is to serve real food, so she makes 80 percent of their foods from scratch. She would like to order more foods locally but there are obstacles. It is a work in progress and luckily they have had the help of Food Connects. Pell focuses on serving fruits and vegetables, since these foods are often lacking in kids' diets — either because they are not served regularly or because they are not prepared in an appealing way. She serves more vegetables and fruits than required by the food program, so kids will have a choice if they are not keen on one."
Here's a link to the whole article. I'm not sure if it costs to access it. I am an online subscriber.
http://www.reformer.com/ci_29415259/mar ... nd-healthy
I don't think my granddaughter realizes how lucky she is to be going to this school. When she was younger I used to pick her up from school once or twice a week and I always thought how lucky those kids were to be going there.
Jean
"It is a challenge with the federally funded food program to serve nutritious foods, but it can be done if you are bound and determined."
The school has access to many commodity foods from the government and though these foods are often very processed and are not high quality, limited amounts are used to help defray costs. Pell's priority is to serve real food, so she makes 80 percent of their foods from scratch. She would like to order more foods locally but there are obstacles. It is a work in progress and luckily they have had the help of Food Connects. Pell focuses on serving fruits and vegetables, since these foods are often lacking in kids' diets — either because they are not served regularly or because they are not prepared in an appealing way. She serves more vegetables and fruits than required by the food program, so kids will have a choice if they are not keen on one."
Here's a link to the whole article. I'm not sure if it costs to access it. I am an online subscriber.
http://www.reformer.com/ci_29415259/mar ... nd-healthy
I don't think my granddaughter realizes how lucky she is to be going to this school. When she was younger I used to pick her up from school once or twice a week and I always thought how lucky those kids were to be going there.
Jean