A few entries earlier, I posted the link to a Good.is graphic on the nutritional value of a traditional school lunch and a healthier version of that lunch tray. With that in the back of my mind, I felt cheered after reading an article in this week's dining section of the New York Times about actual cooking at M.S. 137 in Ozone Park, Queens.
As those of us who endured hot lunches at school already know, school kitchens are equipped to reheat pre-packaged lunches, and not cook real food. According to the article, more than 80% of school districts in the U.S. cook fewer than half of their entrees from scratch, so here's to hoping that M.S. 137 is leading a new trend where, as it's kitchen manager simply states, "if you would not eat it yourself, don't serve it." I wish my NYC alma maters had a salad bar and a curry station, which are popular in this school... proving once again that if you give kids edible, healthy options, they will take them.