By Ed Bruske
aka The Slow Cook
I've spent less time lately hunting down the packaging labels that would indicate the ingredients in items like this whole wheat bagel. So unfortunately, until I do find the label or until the D.C. schools post the ingredients as required under the Healthy Schools Act passed earlier this year, I can't tell you what's in it. You can expect that it was shipped frozen from a factory somewhere and thawed in the school kitchen.
The egg patty in this sandwich also would have been processed and purchased frozen for re-heating under last year's food service scheme. But this year, our kitchen ladies are making egg dishes from scratch using pre-packaged liquid eggs.
This is what the sandwich looks like on the inside. Most of the calories are in the bagel, which also delivers a truckload of carbs.
6 years ago
It is clear that a good deal more labor is going into the meals this year. Was there a increase in staffing?ReplyDelete
No increase in staffing, Lisa. They may have added slightly more hours to the schedule, or they may be using their allotted time more effectively. I really don't know at this point.ReplyDelete
I wonder if that was as dry as it looks? Just looking at the picture, I feel the need to slather on some salsa. Even ketchup would be better than nothing.ReplyDelete
hmmm I wonder if Chartwells invested some time & effort into their staff's training over the summer. Interesting . . . thanks, Ed!ReplyDelete
Yes, Lisa, there was training over the summer. And when I get a full accounting of it, I plan to pass it along.ReplyDelete