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 22, 2014
Dear Parents and Guardians:
It has been a very exciting fall at O’Shea.
We began the year activity-wise with Les Dames d’Escoffier teaching our Tomato Labs to the primary grades at Anderson. They reported that the experience was gratifying for them and most especially for the children. Tomato sauce, fresh basil and pasta rocked.
Meanwhile I was active at both O’Shea and 452 directing apple preparations.
At O’Shea the 3rd and 4th grades made apple crisp from scratch and we served it to the entire student body for Café Day the next day. There was some grousing to me by the fifth graders who missed it because of a class trip, so I have gone on record that I owe them a cooking class.
At 452 we made apple sauce in six classes. I had wonderful help from Sharon Lustig getting it organized and the parents that assisted with the classes were amazing too. There were lots of takers for the apple sauce the next day since so many of the children had pride of ownership of what we served.
Last week, WITS had its second lab for the year at Anderson. Vegetarian Chili was the featured recipe. Even chili-resistant children turned into converts by the end of the classes. Deb and Shani, who taught the Labs, emphasized the benefits of cooking from scratch, the nutritional advantages and that these same recipes for pasta and chili are being served regularly in the cafeteria at lunch.
One email that made my week: I had a wonderful note from a mom whose little girl hated all the food last year but has become an enthusiastic convert this year. What a difference a year can make in a child’s attitude and perception.
The first of the New Year I am starting a new program where children who are on the Wellness Committee and enjoy the School Food lunch are each inviting three of their friends who do not eat our lunch to try it. We will dine and share as a group. I’ll report the results as they come in.
Happiest of Holidays and a Wonderful New 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.
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