Lunch menus are attached at the bottom of this page. Please remember that menus can change if there are food delivery delays!
About Our Lunch Program
December 6, 2013
Dear Parents & Guardians:
It’s been a productive beginning of the year at O’Shea. We began the school year with an entirely new kitchen staff. There were some bumps in the early weeks but the kitchen has coalesced and is working smoothly. They are thinking ahead in doing preparations as well as working together as a team. This is really gratifying for me. I was in the kitchen three days this week, and the lunches looked inviting as they were passed out to the children. There is always room for improvement, but it looks like we are all going down the right path.
Anderson had WITS Labs in October and the kids were introduced to the joys (no exaggeration) and benefits of kale. Victoria Balkus does a superb job of teaching.
I followed up with a Café Day the end of the month also extolling the virtues of Kale. I dyed my hair green for the event. This created some shrieking from the 2nd grade girls at Anderson. I am not sure if they were thrilled or threatened. Anyway, they all recovered and loved kale salad, slaw and chips served by both the Moms and my cohorts from WITS. Go Kale!!!
This week I have done a series of WITS BITS at both 452 and Anderson. The kids are always wonderful. The teachers have provided a real learning environment and the children’s’ receptiveness and enthusiasm is completely rewarding for me. It makes me feel a part of the total O’Shea experience.
I am hoping to be a part of the Pot Luck Supper at the Computer School on the 13th.
I know that parents hear varied feedback from the kids concerning the food, so I am providing tastings of the menu from the day before. I hope to create some parental converts.
I feel privileged to be part of the total O’Shea family. Each school makes me feel that I am part of an effort to educate and enhance the lives of children. Who could ask for a better Holiday present!
Happy Holidays and New Year!
Aka Chef Annie
WITS Liaison O'Shea Campus
Goals for Cook for Kids:
• To provide a salad bar daily that offers two lettuces, three additional vegetables, and one
fresh composed salad.
• To provide salad dressings made from scratch.
• To provide at least one fresh fruit daily (not canned or in syrup).
• To ensure that vegetables served are fresh (frozen only when necessary and never canned).
• To ensure that at least 60% of the meals offered each week are made from unprocessed
ingredients (at least 3 times/week). We eliminate all foods that list more than 5 ingredients.
• To offer only whole grain pasta, bread and rice.
• To ensure access to water daily at lunch.
• To eliminate sweetened milk.
• To offer grass-fed beef at least twice each semester.
• To support sustainable disposable recycling efforts by eliminating the use of styrofoam trays
at least two days/week (Trayless Tuesday and Pizza Friday).
• To eliminate the service of meat products at least one day per week.