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Lunch Menus

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
April 16, 2015

Dear Parents and Guardians:

It’s been a busy winter at the O’Shea Complex. Here are some of the things we have been up to:

  • At the suggestion of my lunchtime partners in the 6th grade at Anderson, we did a series of designer smoothie sessions. It was slightly chaotic since I let the children make their own versions, but we all sampled the results of their efforts. Delicious!
  • We had two series of Wits Labs at Anderson. The first was Vegetarian Chili and the second was Roasted Potatoes. Naturally the potatoes were a huge hit but the chili also had rave reviews as children requested seconds and thirds after making it. Both items are served regularly in the Cafeteria
  • I did a Restaurant Series at 452 over a three week period in February. We made appetizers, entrees and dessert. We also explored the different roles performed in restaurants as well as the good manners to practice when dining. Some of the feedback from the children was priceless.
  • In February we had a Salute to the Lunar New Year. While it was Asian in theme it was really an opportunity for the children to try tofu. We offered Lo Mein with either tofu or chicken and the former had many takers. However, what was most gratifying was the help I had from third and sixth graders who not only served the tasting but “sold it” to their classmates. Go Kids!
  • Right before the break, Debra Soffel taught WITS BITS for K – 2nd graders at Anderson on Eat the Rainbow. It focused on the items in the salad bar at lunch as well as having fun with healthy food.

Please feel free to write to me with comments, suggestions or questions. I answer all my emails and enjoy getting feedback from grownups.

Happy Spring!

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.
Marcie Shaw,
Nov 10, 2014, 11:05 AM
Marcie Shaw,
Mar 26, 2014, 8:12 AM
Marcie Shaw,
Oct 31, 2013, 6:39 AM
Marcie Shaw,
Feb 28, 2015, 11:22 AM
Marcie Shaw,
Apr 28, 2015, 11:51 AM