By Ed Bruske
aka The Slow Cook
This morning's breakfast at my daughter's elementary school here in the District of Columbia looked like the siege of Leningrad: bread and potatoes.
Does it get any starchier than this?
Some of the kids had their usual strawberry milk and orange juice with this, so in addition to the starch there was plenty of sugar. This choice of breakfast seemed so odd that I checked the online menu that's posted by Chartwells-Thompson, the food service provider for D.C. schools. The menu advertised scrambled eggs and toast, plus an option of cereal and Giant Goldfish Grahams.
My guess is that there weren't any scrambled eggs in the school freezer this morning. Maybe they were never delivered. Otherwise, they're cooked in a factory in Minnesota with about 11 other food industry ingreints. The ladies in the school kitchen simply dump them in a steamer and reheat them. The kids are not particularly fond of the scrambled eggs, but that would have been your protein this morning.
I can't call Whitney Bateson, the nutritionist for Chartwells-Thompson, because she won't answer my questions for publication. She will only talk to parents individually. And questions I submitted to the D.C. Public Schools' new food service director, Jeffrey Mills, way back on March 12 still have not received a response.
It's not at all easy figuring out why our kids are being fed at school the way they are. But we keep trying.