New this year - locally sourced beef - shown above as sampled by the nutrition committee

BEEF TACO TUB
Seasoned Local Beef, Brown Rice, Black Beans
Romaine Lettuce, Cheese & Salsa
Baby Carrots with Dip
Strawberry - Grape Cup


Our district has contracted with a New York State farm to provide beef raised without antibiotics and hormones. It is more expensive and there is less beef on the menu as a result but it is a huge improvement in the quality of our lunches. We season and prepare this dish. Brown rice is a whole grain -- but I am interested in if we have started cooking it differently since the Consumer Reports article on arsenic in rice.  We use romaine lettuce which counts as a dark leafy green and has a higher nutritional value than some other lettuces. Cheese is Monterrey Jack and the Green Mountain salsa is organic. The "taco tubs" come from Smokewood Foods. The ingredients are described just as "enriched masa flour" and they look like a big rectangular corn chip. They have 5g of fat and no sodium.

Carrots are served with a full-fat organic Ranch dressing as the dip. Plus, fresh fruit - grapes and strawberries.