Lunch menus are attached at the bottom of this page. Please remember that menus can change if there are food delivery delays!
Recipes from WITS labs and Cafe Days are also posted, so your children can make and enjoy them at home.
About Our Lunch Program
January 25, 2016
Dear O’ Shea Community:
It's official - winter is finally here!
This past season we have implemented apple and bean/hummus labs at Anderson. Thank you, Ms. Cohen, for sharing this adorable video: https://animoto.com/play/ByLUFnGmoy15OV1QV0qJrw
We also taught eating the rainbow curriculum, made edible fruit critters and connected healthy foods via color to our favorite cartoon/Muppet characters with the PS 452 kindergarten classes.
At Computer School, we harvested hydroponic basil with Ms. Kissoon’s class and implemented a hummus basil tasting.
Lastly, if you are looking for a fun family activity this weekend, the Chelsea Market will be hosting the 5th annual New York chili festival this Sunday, January 31 from 7-9pm. Attendees will receive samples of chili creation from NYC top chefs and a portion of the proceeds will go to WITS. Just in case you can’t make it to the market, here is the chili recipe, which we teach children in our WITS beans labs. (Recipe is also attached at the bottom of this page.)
Basic Veggie Chili
Wishing you a warm and a dry one.
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.
Current Families >