| I've only been to Minneapolis, Minnesota three times in my life, and only once have I ever set foot on its 'soil' (or pavement, whatever). Briefly passing through on Amtrak Empire Builder trips, once in 2007 and twice in 2011. I've always thought it was a nice place I should spend some time in one day, though. I also couldn't help but notice it has a mill district, which of course strikes this Kensington, Philadelphia resident's fancy!
Anyway.
Looks like they're doing something right on school lunches out there.
All high schools are now fully converted to scratch cooking, with six new stations serving up ethnic foods, classic hot sandwiches, traditional comfort foods, freshly made pizza and pasta, and deli salads. All high schools offer salad bars showcasing local, seasonal ingredients and an array of legume and whole grain salads such as wheatberry salad, wild rice salad, and quinoa tabbouleh. The cafeterias use fully compostable plates and utensils. Professional development is an ongoing priority. And high school participation has increased by 30 to 40 percent, while the number of schools serving breakfast in the classroom has tripled.
"I've been getting emails from associate principals and teachers who are noticing an incredible behavioral change in the cafeteria, from students being loud and having food fights to sitting down like young adults and having conversations," he says. "The cafeteria staff is excited because they're getting compliments from the teachers and kids. And our custodians are observing no waste, so the kids are actually eating what they're taking."
I really like the "summer food truck" idea, serving meals to kids citywide while school's out. See the article for much more.
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Pot Luck, it's an open thread! |
