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brave new lunch skip to main skip to sidebar bravenewlunch gmail com sunday august 21 2011 farm to school fair pat lanni of lanni orchards in lunenberg ma speaking to a student while most schools were on summer break this past july the perkins school for the blind in somerville ma was still in session and held it s first farm to school fair i ve never been to a farm to school fair before while i was there as a volunteer greeter i was also there to watch and learn holding a farm to school fair is one way to introduce a school community to local agriculture and generate support and interest for farms to work with schools at perkins students staff and parents sampled just picked cucumbers and tomatoes with basil puree they tasted juicy peaches blueberries and golden raspberries t hey sipped on cool mint tea while making mint tea bags at the hands on herb table can t wait for winter to be over posted by ali at 3 53 pm 1 comment monday march 7 2011 getting a better burger to school on my top ten list of things to replace on my school lunch menu is our burgers of course it s hard to replace the thaw and serve version it s inexpensive easy to prepare and kids generally like it last spring i heard that a nearby school district is serving antibiotic and hormone free burgers traceable to local farms i was very much intrigued it turns out the food service director works with a local fast food chain b good which brings their burgers to her schools breaking the stereotypes about fast food b good is one of many fast food restaurants that aim to serve quality food at a reasonable price point let s see there s also chipotle ugrill and my very own establishment bon me truck more about this trend and shameless self promotion about my food truck to come in a future post when i went to my neighborhood b good earlier this school year i had a buffalo burger and roasted cauliflower not your typical fast food grub right while b good serves food fast in under 5 minutes it isn t the scary over processed foods people typically associate with fast food the buns are made with whole grains the meat in locally sourced and they re transparent about their process b good came to my school back in november it was wildly popular because my school has an all you can eat policy some students took full advantage of this five burgers yikes how doe it work b good comes by truck stocked with burgers a grill and staff to cook and fully assemble the burgers for lunch my staff didn t need to prepare a main meal that day what b good is doing with schools is an interesting approach to providing quality burgers a school lunch staple to schools my kitchen can t handle making burgers from scratch at this moment so it was a nice treat for everyone at my school however the cost of b good burgers is astronomical compared to the cost of serving burgers thaw and serve not only is my school paying for better quality raw ingredients but we re outsourcing the labor involved in producing a main meal even as we already have staff set up to do that work some public schools in boston work with b good good regularly they make it work by charging a little more for the meal and other lunch options often get a boost in sales like drinks when serving such a meal at my school where lunch is all you can eat i generally can t reconcile the huge additional cost to the budget posted by ali at 6 13 am 4 comments monday february 21 2011 homemade mac n cheese for 500 my kitchen is serving homemade macaroni and cheese for the whole school this thursday i thought it would be informative to share the process by which a menu item is transformed from thaw and serve to homemade previously we used a frozen full fat version and cut it with extra whole grain pasta this thursday we will make our own sauce and mix it with 50 pounds of barilla plus elbow macaroni to get a head start we ll boil the pasta the day before so that we have stove space to make the sauce come thursday morning i based my recipe off of one from the massachusetts farm to school project cookbook because it s a lower fat bulk recipe i also heard of using cauliflower puree as a way of adding body to the sauce while sneaking in a vegetable i ordered a case of twelve heads of cauliflower just for this purpose i tested a mini recipe a few weeks ago at home my husband a mac and cheese connoisseur approved of the lower fat whole grain version the pictures on this post are from my home batch will students approve of the new homemade macaroni and cheese stay tuned for a post about thursday s meal posted by ali at 8 57 pm 5 comments thursday february 10 2011 hello change new lunch favorite chicken tacos w cheese and salsa hi all happy new year sorry it s been such a long time since my last post for the last three months i ve been quite busy i got married and i m preparing to open my own food business this spring however i would like to continue blogging about school lunch 30 pounds of locally sourced roasted butternut squash change is the current theme in my school kitchen and my six person staff is accustomed and perhaps a bit wary of this as the new director of food services i have implemented some drastic changes i m proud of how far the kitchen has come in five months and i d like to share the successes and failures chicken and veggie stir fry a tough dish to make for 500 so here s a preview of some future blog entries that will be coming your way lessons learned at a school nutrition association conference making homemade mac and cheese working with a local burger company to bring well raised and locally source burgers to my school the search for quality processed products testing and standardizing recipes for 500 and of course lots of pictures and info about changes to my school lunch menu including menu items pictured above posted by ali at 11 37 pm 5 comments monday november 15 2010 baked potatoes baked potatoes are a wonderful hearty school lunch food for the winter months preschoolers and adults like them and they can be dressed up in so many ways to make a fun meal our salad bar morphs into a baked potato bar for the day and i ve found that it s been very easy to upgrade the fixins last year defrosted chopped broccoli this year fresh chopped broccoli blanched and bright green last year sour cream this year sour cream mixed with fat free plain yogurt and no one even knows last year dried powder chives this year sliced fresh scallions last year potatoes wrapped in foil this year no foil 500 fewer pieces of foil in a trash and less work for the kitchen the one negative about no foil is that the potatoes don t stay as hot once out of the oven here are some other things we continue to served on the bar and possibilities for future upgrades bacon bits chopped bacon shredded cheese canned baked beans lentil salad chopped tomatoes bottled salsa house made salsa posted by ali at 7 20 am 7 comments thursday november 11 2010 small changes improving the menu this year has been all about making small changes rather than drastic ones for example we still serve hot dogs but instead of the usual accompaniment of rice and beans from a boxed mix we made a brown rice carrot and raisin salad the recipe we used is based off of one from the recipes for schools section of the jamie oliver food revolution website we baked off a pan of brown rice and tossed it with shredded carrots raisins and sliced scallions for a bit of color then we mixed the salad with a sweet and sour dressing of orange juice honey and mustard we served our salad hot some of the older students were really skeptical about it but then admitted they liked it after they tried it to find the recipe on jamie s website click on the link above and click on the recipes with menu planner pdf on a side note many a thanks to our school nurse and nutrition director beth she printed out copies of all the school revolution recipes and brought them along to a meeting when we were writing the november menu the last two months have been really hectic in the kitchen but when there are others trying to help me improve school lunch it makes it that much easier posted by ali at 9 05 pm 2 comments wednesday october 27 2010 november menu can t read the items see below for a close up version my kitchen is finally fully staffed and i ve got a new cook on board it means that we can truly begin the process of eliminating as much pre processed foods from our main menu as possible here s the tentative menu for november you will see that there s still an assortment of items on the menu that i can t wait to remove but one item at a time j i ve circled all items that we ve improved changed or upgraded in one form or another this year some changes are small like substituting fresh veggies over frozen ones whereas larger changes are an adventure at my school our main meals are essentially buffet style students and staff can come up for as many helping of it as they like whenever we serve a brand new item we have to get ready for people coming back for seconds thirds or if they re 6 5 basketball players on the varsity team fourths i will be writing in more detail about certain menu items i ve got quite a lot to say please few free to post questions about items posted by ali at 6 12 pm 3 comments older posts home subscribe to comments atom about brave new lunch ali massachusetts united states i m the next generation of lunch lady college educated professional chef and on a mission to change school lunch brave new lunch is a way for me to discuss challenges issues and ideas about improving the quality and nutrition of school food view my complete profile followers blog archive 2011 4 august 1 farm to school fair march 1 february 2 2010 46 november 2 october 1 september 4 june 6 may 5 april 17 march 11 favorite sites center for ecoliteracy farm to school fed up with lunch the school lunch project food democracy now ma farm to school project whole grains council