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
March 11, 2014
Dear Parents and Guardians:
We have had a lot of activity since my last letter.
In December I got to attend the Computer School’s Holiday Event and Potluck Supper. It was great to meet some of the parents as well as get re-acquainted with parents I have known at other schools over the years. I almost feel like I am promoted.
In January we had our winter Café Day with a Pizza Party serving the kid- favorite adorned with fresh vegetables. Broccoli, mushrooms, tomatoes and peppers were judged the winners. I had wonderful support from the moms from all the schools as well as my cohorts from WITS.
Later in the month WITS facilitated with Les Dames Escoffier at the KidCreate event. They served bountiful selections of beautifully prepared food letting the children design and eat their own healthy meal. It was yummy!
Another partnership is planned for the KidFit Event in May. More fun, learning and yum.
We had a beneficial midyear review that brought about some innovations for service in the cafeteria. A white board is now posted with the daily menus for breakfast and lunch. The kitchen staff is also showing samples of the meals for the children to visualize while they are on-line. Hopefully both will encourage participation and improve the speed of service.
I have also been making my way through Anderson and 452 doing WITS BITS classes. We began the year with focus on the salad bar with homemade salad dressings and are now progressing to eating fruit accompanied by fruit smoothies. I ask every class to “show me their fruit” when they see me in the cafeteria and I am gratified with their follow-up and consumption.
We will have having our next WITS Lab at Anderson next week featuring Carrots. Victoria Baluk will be back showing the children the virtues and pleasure of eating carrots, its benefits, varieties and deliciousness.
Please feel free to reach out to me with comments and suggestions. I value your feedback. I can’t promise to solve every problem, but I do answer every email.
Anne Williams (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.