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
October 1, 2013
Dear Parents and Guardians of the O’Shea Complex:
I am back for my third year! I am also grateful that this school year has not been filled with all the culinary excitement we shared in 2012.
We have an entirely new kitchen staff this year. They are still in a learning curve. Also, I apologize in advance for the delivery issues which made the salad bar a little sparse during the first days of school. Ms. Beltre is back as the Schools Foods manager. I had the opportunity of working with her when I began at O’Shea three years ago.
Our healthy Fall Focus will be kale, the world’s most nutritious veggie. Victoria Baluk will be back teaching Kale Labs at Anderson the week of the 21st and I will be planning a Café Day for early November featuring Kale as well. Since Kale is on School Foods Procurement list, I am hoping that we can add kale is salads, slaws and chips to our salad bar. But the kids have to like it first.
I also plan to return to the classrooms to do more WITS BITS. I love engaging with the children. Their insights always give me a better perspective on what I do and why I do it. I spent last Thursday at the school and the first graders were sharing what they thought would make good in-class treats. I was gratified to hear them suggest Fall fruit rather than cupcakes and cookies.
I’ll also be attending a PTA meeting when there is time to add me to the agenda.
However, until then, please feel free to reach out via email or when you see me in the kitchen or the cafeteria.
I am excited about the opportunities for the new school year.
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.