Wednesday, September 1, 2010

What's for Breakfast: Waffle with Blueberries

By Ed Bruske
aka The Slow Cook
The menu posted by Chartwells on its website called this "warm whole grain waffles with organic yogurt dipping sauce." It also called for a "locally grown peach" and apple juice.
As you can see, the waffle is dressed with yogurt and blueberries, no "dipping sauce" involved. I was told in the cafeteria that this is the same raspberry yogurt served on a fairly regular basis. And as best as I can determine from the package, there is no indication that it is "organic." I'm quite sure it would not be organic, since organic dairy is not at all easy to come by and the second ingredient in this yogurt is cane sugar.
Nevertheless, this is quite a departure from waffles served in the past with a syrup made of high-fructose corn syrup. And how often do you see whole blueberries--one of the planet's healthiest foods--on an elementary school cafeteria tray?(I don't know if they arrived fresh or frozen.) Other than the really high sugar content of the yogurt--more than in Mountain Dew, ounce for ounce--this seems like a genius way to draw kids into healthier options for breakfast.


  1. I spoke with Jeff Mills after the meeting last night about serving dips, sauces, etc on the side. Many times the menu seems to offer things on the side but actually comes fully dressed as you show above. I have a very picky eater. A good eater, just picky, and not very fond of dips and sauces. (He is not one to eat ranch dressing with his veggies.) It would help if these items were truely on the side. I see two other spaces where a sauce could be put on that tray. Or even better a caring person could ask a litle one "would you like the sauce today?"

    We also talked about the lack of a water option in elementary school lunches. Jeff says he is "on it".

  2. Looks like a fairly healthy meal. Good to give credit when due.

  3. I spent a long time talking to the Chartwell's dietitian yesterday because my children have food allergies, and we're trying to figure out how they can eat more of the food at school. (Another great change this year seems to be that they're offering to meet with parents to arrange good substitutions to accommodate food-allergic kids, which is awesome!). She told me that they have switched to Stonyfield Farms yogurt, and schools should all be receiving it.

    I agree with the previous commenter that despite the mix-up with the yogurt, this meal looks soooo much better than what kids were served for breakfast last year.