these days, cooking is taking Campbell’s soup with chicken and rice,” Jay said. Or throwing something in the microwave. Or picking something up at the drive-thru on the way home. Because produce is so expensive, many children do not get fruits and vegetables at home.
As Jay sees it, this is his opportunity to introduce a variety of foods to students. “Cooking and dinners aren’t what they used to be, so kids don’t have the same
“My first rule is if you
don’t love children, then I can’t work with you.”
culinary experiences they used to. We want to introduce new and exciting tastes to kids,” he explained. “We look for different ways of taking foods and opening up a world of wonder and new tastes for kids, offering opportunities they may never have otherwise.”
Some popular vegetable additions have been broccoli and cauliflower dipped in Land O’ Lakes reduced fat cheese, cucumber slices dipped in ranch dressing and breaded zucchini with ranch dip. The zucchini and tomato medley did not fare as well and was taken off the menu. But nothing ventured, nothing gained is Jay’s philosophy. All new menu items are tested on the student nutrition office staff first, and if the staff reviews
MansfieldNOW May 2008