aka The Slow Cook
My first thought about this meal was that it seemed a bit odd to serve the turkey equivalent of classic pulled pork barbecue as a big blob on a Styrofoam tray. It wouldn't be served this way in any barbecue joint I know of. The meat would be on a bun, served as a sandwich.
The kids I think were put off by this strange looking brown heap and consequently barely touched it, even though it was quite good. It was prepared from seasoned turkey breasts that arrives at the school kitchen pre-cooked and frozen. One of the cook's then tore it into to shreds and mixed it with barbecue sauce, as you see here. Instead of being a sandwich, a roll was served on the side. The kids didn't eat it either.
In fact, the barbecue was quite good. Otherwise, this meal contains a deceptive amount of sugar--it's in the barbecue sauce, in the baked beans, and in the commercial cole slaw. This was another instance where the kids seemed to be fine with the idea of not eating very much lunch at all.
Just to be sure, I took a walk around the lunchroom and saw that while a few of the kids dug into the barbecue, or picked at the beans, this food went mostly uneaten. It just got dumped in the trash.
Could it be that the national lunch program's one-size-fits-all approach to loading kids up with every food group every day is just wrong? Is it possible that kids could get by with lots less food, saving tons of money?
Oh, and that price lookup sticker on the pear is hard to miss. It says the pear came from Argentina.