#nowweknow that PPS, under the direction of Chef Coby Farrow of NutriServe, is rolling out a new plants-rich framework for school meals, we are excited about power foods at breakfast as well as lunch!
From the piece: Students who start the day with breakfast do better on standardized tests, have fewer behavioral problems in the classroom and miss fewer days of school. When students skip breakfast, even if they are otherwise well-fed, they are more likely to make errors and have trouble recalling details. For students who live in food insecure households, the negative effects of missing breakfast are more pronounced. Over time, undernourished students will see lower grades and standardized test scores and are less likely to succeed in school. The cognitive effects of food insecurity also can translate into disciplinary incidents and mental health issues.
Here’s the link.
karlacook
New plants-rich menu framework for PPS
There’s big news about school meals at Princeton Public Schools! Here’s an excerpt from the Request for Proposal upon which the new contract is based: “The Princeton Public Schools view their cafeterias as an extension of their classrooms – and of their values. We are looking for a food service management company that shares our commitment to the health and wellness of our students, to the sustainability of our planet, to the provision of quality food for all children regardless of economic means, to partnership with our community, and to food as an entry point to learning. The successful food service management company will manifest these values through fulfillment of the following objectives of our food service program:” and then goes on to list specifics in categories of food quality and choice, education, sustainability and assessment. Here’s the quick version: “Offerings should reflect a globally adventurous and seasonal menu of nutritious, appealing foods, largely consisting of legumes, vegetables, whole grains, seeds, fruits and healthy fats….No processed meats should be served. All milk offerings should be organic…To the extent possible, foods should be fresh and locally sourced within 100 miles…Snacks offered a la carte should exceed the USDA Smart Snack Standards and contain no high fructose corn syrup, no added sugar, no food dyes, no trans fats, and be low in sodium. Examples include fresh or dried fruit, raw vegetables, seeds, popcorn, pretzels, and snacks in which the primary ingredient is a whole grain.”
Here’s the youtube video. Start at 49:02 and go to 1:00:14.
https://youtu.be/FFTyRjN84kA
School meals Request for Proposal
Thrilled to report that the Princeton Public Schools has published its Request for Proposal for its Food Service Management Company.
Empowering students, one tasty homemade cracker at a time
JW Cooks+Gardens, our 6-week seed to table after school program, is under way! Thanks to our wonderful Chef Michelle Fuerst and to Priscilla Hayes, our edible gardens educator with the greenest thumb ever. The students learned to make crackers from simple ingredients — flour, butter or oil, seeds and herbs and spices. Next week, they are in the garden. Among the comments: As they were grinding seeds: “That smells strong! But really good!” As they were kneading the dough: “This is like Play-Doh!” As they were cleaning up: “I’m going to drop tech and take Food Science.” As they were walking out the door: “This was the best class ever.”
Wow. We’re honored!
New restaurant on Witherspoon
“The [Two Sevens] restaurant is an open space with large windows and a casual, industrial feel. It has 100 seats, and features food from Central and South America. Patrick Lacey is the chef. The offerings, made for sharing, include octopus tostadas, papusas, tacos, guacamole, short ribs, salads, ceviche, pork belly, grilled chicken, wings, salsas made with peppers from Fenwick’s Great Road Farm, and more. In addition to Jarritos, house-made horchatas, and fruit drinks, Two Sevens’ bar serves Latin spirits, wine, beer, and cocktails.
Prices for appetizers and tacos range from $5 to $10, salads are $9 to $12, small plates are $10 to $14, items from the grill for two or three people to share are $23 to $26, sides are $6, brunch is $12 to $24, and non-alcoholic drinks are $3 to $9.”
Gardening in winter
“Playing in dirt is a gardener’s delight. We may tend to think of planting early crops such as peas, salad greens, and potatoes as the beginning of the gardening season. In truth, the work of gardening begins long before that, and it starts in the living room or the den in the dead of winter.”
Braised Escarole with Beans at JW in January
Among plant-rich main dishes on the menu for January at JW is this Italian classic. Here’s a recipe from the Splendid Table. From the piece: Be sure to have some bread on hand when you serve this, and be sure to toast that bread and rub it with garlic. We usually keep the bread on the side, but you can also ladle the escarole and beans over it and let it get all nice and juicy and sogged.
Putting your best food forward
Serving a school lunch or a buffet meal? Here are seven simple ways you can serve up healthier dining options.
Catering a meeting at work? Here are seven simple ways you can serve up healthier dining options. pic.twitter.com/rpkZLAKV6K
— HarvardPublicHealth (@HarvardChanSPH) January 6, 2018
In the PMS Teaching Kitchens
A big thank you to Chef Michelle Fuerst and Priscilla Hayes, garden educator, and Eddie Cohen, science supervisor at PPS, for volunteering their time for a holiday cookie-baking extravaganza in the JW Teaching Kitchens this afternoon! And thanks for dropping in for the festivities, Princeton Public Schools Superintendent Steve Cochrane! Nice to have you in the kitchen!
