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
June 9, 2014
Dear Parents and Guardians:
We had a busy final quarter of the year with activities that embraced all the schools.
In March I attended 452’s PA Meeting to update the parents on the activities year to date and to familiarize new parents with WITS, the program and me. I also served smoothies in three flavors – banana, pina collado and kale
I did a lot of WITS BITS in the lower grades at Anderson and all of 452. While we focused on veggies, salad dressings and the salad bar earlier in the year, this time the focus was on fruit and making smoothies. I challenged all the children to “show me your fruit” whenever they see me at lunch. You will be happy to know, fruit consumption is great! Making the smoothies has also been a big hit.
Café Day in April was Carrot Crazy. The carrot slaw was sampled but the carrots with a dry spice rub merchandised as carrot fries had more takers. I had a nice representation of moms to help and that always makes the events more special for me.
I also had a cooking class with Ms. Kissoon’s 6th and 7th grade Science class at the Computer School. There was abundant basil in the HydroFarm lab so we made pesto for pizzas at lunch. It was a little chaotic but the kids had fun. I hope this will lead to further collaborations next year.
I have also been doing a Sugar Overload Class with Mr. Sanchez’s 7th graders. They evaluate their favorite beverages for sugar content. Who knew the Vitamin Water and Gatorade had so many grams of Sugar? We then make Spring Spritzers with fruit juice, seltzer and lime. A refreshing and delicious way to end the school year.
I did Hail to Kale at KidFit in May. I had great help from 6th graders at Anderson. They made the dressing, massaged the kale, portioned it and passed it around. They did all the work. We shared the area with Les Dames d’escoffier who did a sushi making demo. The sushi master from Les Dames and I have bonded and plan to bring more sushi to O’Shea next year.
I always get a little sentimental at the end of the year because I reflect on how much I love my job. It took me four careers and two degrees to finally find a job I like. Thank you for sharing your enthusiasm for our mission and allowing me to engage with your kids. I am blessed.
Enjoy the Summer!
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.