Eggplants Are Sprouting All Over Sea Cliff!

This just in --

Eggplants have begun sprouting from the seeds planted two weeks ago at our seed planting table. These two are growing at the Ligure's house.

What's for Lunch - Thurs., 5/31

BRUNCH FOR LUNCH
Homemade Challah French Toast w/Orange Rounds
Applegate Farms® Maple-Turkey Sausage
Oven-Roasted Potatoes
Cinnamon Applesauce

Say "No" to meal declared to be "cake" for lunch by our committee's nutritionist - basically white flour bread.  The syrup is basically HFCS.  They are looking for an affordable maple syrup but do not have one yet - but they will be limiting the serving size this year in the meantime.  Actual lunch from our schools above. This meal has a lot of sugar, simple carbohydrates -- no whole grains.

There are alternatives - check out this one, for example.

The potatoes are from McCains. The ingredients are: Potatoes, Vegetable Oil (contains one or more of the following: Canola Oil, Soybean Oil, Cottonseed Oil, Sunflower Oil, Corn Oil), Corn Starch - Modified, Dehydrated Garlic, Spices, Salt, Dehydrated Onion, Rosemary, Dehydrated Red Bell Pepper, Autolyzed Yeast Extract, Paprika, Dextrose, Sodium Acid Pyrophosphate Added to Preserve Natural Color.   Note that the autolyzed yeast extract is potentially similar to MSG. They have 3.5g of fat and 160mg of sodium.

I don't see a Maple turkey Sausage on Applegate's website. the turkey sausage they do list contains: Turkey, Water, Contains Less Than 2% Of The Following: Evaporated Cane Syrup, Salt, Spices.  They have 6g of fat and 320mg of sodium.

So, besides the HFCS, salt and MSG look alike, we do have some orange slices and canned applesauce.

Try the salad bar.

What's for Lunch - Wed., 5/30

WHOLE WHEAT ROTINI
With Diced Chicken Breast, Broccoli, Mozzarella & Basil
Salad Bar Veggie Sides
Fresh Melon!!

This is a whole grain pasta. The chicken is from Tyson and described as diced, cooked "chicken meat" including rib meat. Broccoli is fresh. Mozzarella is part skim.

Plus, fresh melon.

Healthy Cooking Class for Kids THIS FRIDAY

Join us Friday at 6pm in the school cafeteria as Bhavani Jaroff of Ieatgreen.com returns to convince your kids to make and eat delicious, healthy snacks. Cost is $5 per child - please email reiger@optonline.net to reserve a place. These pictures are from last year's class.

What's for Lunch - Tues., 5/29

Applegate Hotdog
Whole Wheat Bun
Baked Sweet Potato “Fries”
Cucumbers with Dip
Warm Apple Crisp

No Salad Bar

 The hot dogs are from Applegate Farms - so they are far better than many hot dogs but are hot dogs nonetheless. The ingredients are just: beef, water, sea salt, less than 2% of the following: celery juice, sodium lactate (from beets), lactic acid starter culture (not from milk), onion powder, spices, garlic powder, paprika. They have 6g of fat(2.5g saturated) and 380 mg of sodium. They are dairy-, casein- and gluten-free. They promote it as nitrate-free but this NYT article indicates the nitrate issue is tricky - and cites the company saying their bacon has the same level (naturally) of cancer-causing nitrates as conventional brands.  You may also not want your kids growing up thinking hot dogs are a good lunch given the potential link between processed meats and cancer. The bun is whole wheat.

You might also skip the fries. The sweet potato fries are processed frozen  fries we buy from McCains's, a big food service vendor. They contain: Sweet potatoes, vegetable oil (contains one or more of the following: canola oil, soybean oil, cottonseed oil, sunflower oil, corn oil), potato starch modified, rice flower, dextrin, sugar, leavening (sodium acid pyrophosphate, sodium bicarbonate), salt malt powder (malted barley, wheat flower, dextrose), natural flavor, dehydrated sweet potatoes, maltodextrin, molasses, spice and coloring, xanthan gum, corn starch-modified, triglycerides, annatto (color), sodium acid pyrophosphate added to preserve natural color. The label indicates they have 6g of fat and 170mg of sodium. 

Cucumbers are fresh with an organic, full-fat ranch dressing as the dip.

You could get the alternate entree for May which I have heard is quite good.:

Scrambled Egg & Cheese Wrap
Herb Roasted Potatoes
Fresh Strawberry & Grapes Cup

Weekend Reading

Reading

If you're headed to the beach, check out the Environmental Working Group's sunscreen guide - find products that work without dangerous ingredients.

Scientific American hit hard with their cover on the Farm Bill -- and how farm subsidies are creating our obesity crisis.

The Atlantic ran a nice piece on breakfast candy and big food's marketing tricks.Yes, they are referring to cereal.


Watching

Bhavani Jaroff will be back with a live, hands-on cooking demonstration for kids on June 1st. Meanwhile, you can watch videos of her cooking demonstrations from the recent Small Farm Summit at Hofstra.


Local Fun

Sea Cliff Beach opens on Saturday!

Sea Cliff's Memorial Day parade kicks off at 9am on Monday from Memorial Park and continues on to Clifton Park.

And the Vegetables Begin to Grow

Our seed plantings are starting to sprout! Pictured here are some lima bean sprouts planted about a week before this picture was taken.

What's for Lunch - Thurs., 5/24

CHICKEN BURRITO
Whole Grain Flour Tortilla
with Fajita Chicken, Pinto Beans & Monterey Jack Cheese
Celery Sticks w/Dip
Orange Wedges

No Salad Bar

Goods news is that the tortilla is whole grain - less good is the chicken from Tyson and described as diced, cooked "chicken meat." Read more about farm animals,  antibiotics and hormones.  Beans are canned. Dip for celery sticks is a ranch dressing.

Sea Cliff Home to 50 More Vegetable Plants!

Last week at Sea Cliff, kids were invited to donate $1 to the Nutrition Committee and plant their choice of vegetable seeds to take home -- eggplant, lima beans or cucumbers.  In all, more than 50 new vegetable plants were seeded and sent home to grow. Stay tuned for pictures of their progress.

What's for Lunch - Wed., 5/23

Please remind your kids to take some fruits and vegetables with their grilled cheese.

Whole Wheat Grilled Cheese with Ham or Plain
Salad Bar Veggie Sides
Strawberry-Yogurt Smoothie

The sandwich is made with Cabot cheddar on whole wheat bread.  The optional ham is Boar's Head brand.  We use Nature's Own Whole Wheat Bread for these. The ingredients are: STONE GROUND WHOLE WHEAT FLOUR, WATER, BROWN SUGAR, YEAST, WHEAT GLUTEN, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: SALT, VEGETABLE OIL (SOYBEAN OIL OR CANOLA OIL), DOUGH, CONDITIONERS (SODIUM STEAROYL LACTYLATE, CALCIUM, STEAROYL-2-LACTYLATE, MONOGLYCERIDES, CALCIUM IODATE, ETHOXYLATED MONO AND DIGLYCERIDES, CALCIUM PEROXIDE, DATEM), CULTURED WHEAT FLOUR, VINEGAR, CALCIUM SULFATE, MONOCALCIUM, PHOSPHATE, YEAST FOOD (AMMONIUM SULFATE), SOY LECITHIN.

The smoothie  will be made with either plain yogurt to which we add  honey or vanilla yogurt (no honey) if we can't get plain plus 1% milk and frozen strawberries. 

What's for Lunch - Tues., 5/22

BETTER-THAN-A-PIZZERIA
Thin Crust, Baked Chicken Parmigiana Pizza
or Plain
Salad Bar Veggie Sides
Pineapple Chunks in Juice

This is a white-flour pizza (not whole grain). The sauce is a Red Pack vitamin enhanced tomato sauce. The sodium at 140mg is much lower than we previously used.  Here are the ingredients: Tomato Concentrate (Water, Tomato Paste), Sugar, Soybean Oil, Potassium Chloride, Onion Powder, Salt, Citric Acid, Spice, Garlic Powder, Vitamin C (Ascorbic Acid), Black Pepper, Vitamin E (DL-Alpha Tocopheryl Acetate), Natural Flavor, Vitamin A (Retinol Palmitate).  The cheese is a USDA commodity part skim mozzarella.  Ingredients are cultured pasteurized milk, salt, enzymes. The sodium is 240mg/oz - I think we use 2 ounces.

The chicken is from Tyson and described as diced, cooked "chicken meat." Get plain and avoid the antibiotics and hormones.

Pineapple is canned.

Big Changes for Our School's Beef

Last week, the district's nutrition committee got to try beef from an upstate farm that our district would like to acquire next year's meat from. This year, people all over the country were outraged to find out that the USDA commodity beef that our school and virtually all public schools serve contains 'pink slime.'  Fortunately our district went to work finding an alternative including a five-hour trip upstate by our food service consultant Julia van Loon and Assistant Superintendent for Business Olivia Buatsi to visit a farm and slaughter house. Next year, our school will serve local beef that will be hormone and anti-biotic free, no fillers, and not from a grain lot.  Thank you North Shore! It will be more expensive and as a result beef will be on the menu somewhat less often.

What's for Lunch - Mon., 5/21

BURGER BAR
100% Beef Burger or Cheeseburger
Lettuce/Onion/Tomato
Baked Sweet Potato “Fries”
Apples Dusted w/Cinnamon

Try the salad bar today.  Or the turkey wrap - Boardshead turkey, white flour wrap.  So, actually, try the salad bar.

You may have heard of the "pink slime" controversy or even signed the petition yourself. If not, there are significant concerns about what's in the "beef", if you will, that is being served in schools.  Our beef is a USDA commodity food and thus part of the controversy.  Our district is working very hard to come up with a solution - for next year - to insure that our students will  no longer be fed this product.

You might also skip the fries. The sweet potato fries are processed frozen  fries we buy from McCains's, a big food service vendor. They contain: Sweet potatoes, vegetable oil (contains one or more of the following: canola oil, soybean oil, cottonseed oil, sunflower oil, corn oil), potato starch modified, rice flower, dextrin, sugar, leavening (sodium acid pyrophosphate, sodium bicarbonate), salt malt powder (malted barley, wheat flower, dextrose), natural flavor, dehydrated sweet potatoes, maltodextrin, molasses, spice and coloring, xanthan gum, corn starch-modified, triglycerides, annatto (color), sodium acid pyrophosphate added to preserve natural color. The label indicates they have 6g of fat and 170mg of sodium. 

Fresh apple slices.

Weekend Reading

Reading

Meat Glue.

Eighty percent of the antibiotics sold in this country are fed to food animals.  Like Tyson's chickens - the ones served in our school every week to our kids. Read about the Superbugs they are breeding.
The SLICE Act has been introduced in Congress to stop the Pizza-is-a-Vegetable nonsense. Read more at Education Week.

Children's Sunscreen Hall of Shame list - just out from EWG. You'll be stunned out how bad for your kids these popular sunscreens are.

Be sure to wash your hands after feeding your pets.

Listening

Bhavani Jaroff is will be coming to Sea Cliff on June 1st with her popular kids' cooking class. You can catch up on her radio show on the Progressive Radio Network online.  Bhavani recently interviewed school food activist and chef Ann Cooper as well as hosted guests discussing the Farm to Cafeteria movement and genetically modified foods. 

Watching

HBO's Weight of the Nation can be viewed online if you missed it earlier this week.


Local Fun

The annual St. Boniface carnival is this weekend at Tappen.

Sunday is Bailey Arboretum's annual Family Day.

Action Alert: Farm Bill - Last Chance for 5 Years to Change Ou Country's Food System

From Slow Food USA:

The Food and Farm Bill is the single most important influence on what we eat and produce in the United States. Whether on the grocery shelf or in the planting row, the Bill touches the lives of every single person in this country. It provides support for families battling hunger, helps communities operate farmers' markets, and unfortunately, subsidizes the production of food that is making us and our planet sick.

Rarely does the everyday person have a chance to affect what goes in the Food and Farm Bill. Right now is our unique opportunity.

Tell the House of Representatives how to make the next Food & Farm Bill good, clean, and fair.

Submit your own comments or copy our message below and paste it into the Comment Box:

Food and Farm Bill Message As the committee considers the 2012 Food and Farm Bill, I urge you to: Support our fight against hunger by maintaining and strengthening critical nutrition programs in this time of unprecedented need. We must not solve our budget problems on the backs of those experiencing food insecurity, including our most vulnerable – our children, the elderly, and the disabled; Provide an even "plowing" field by fully funding programs that support beginning and socially disadvantaged farmers and ranchers, organic farming, regional farm and food economies, and rural development. We need more farmers and ranchers, more sustainable food production, and more economic opportunity in our food system; Support family farmers that really need help, not the biggest farms that don’t: End subsidies (aka direct payments and counter-cyclical commodity programs), and replace them with loophole-free agriculture risk coverage. Additionally, implement a cap on crop insurance premium subsidies; Ensure that limited conservation funding maximizes lasting environmental benefits: Limit funds to Concentrated Animal Feeding Operations (CAFOs) for animal waste management infrastructure by eliminating the Environmental Quality Incentives Program (EQIP) Livestock Set-aside and protect the Conservation Stewardship Program (CSP) from disproportionate cuts, and improve it by ranking applications solely on their conservation benefits.

Make your voice heard and weigh in for a good, clean, and fair Food and Farm Bill.

Thank you,

Ed Yowell
on behalf of Slow Food USA Governors Food & Farm Bill Working Group

p.s. This Sunday is our last day to submit! Send your comment today.

What's for Lunch - Fri., 5/18

All White Meat Chicken Bites
Brown Rice & Black Beans
Salad Bar Veggie Sides
Watermelon!!

These are fried, frozen Tyson "quality" chicken nuggets.  Here are the ingredients for the chicken nuggets so you can decide for yourself:  Chicken, water, salt, and natural flavor. BREADED WITH: Wheat flour, water, wheat starch, white whole wheat flour, salt, yellow corn flour, corn starch, dried onion, dried garlic, dried yeast, brown sugar, extractives of paprika, and spices. Breading set in vegetable oil. 

Whole grain rice and black beans plus fresh watermelon.

Try Our Salad Bar

This is an actual day of the salad bar at Sea Cliff

Our salad bar looks terrific - and we're lucky to have it. Thanks to a gran the district won last year, all of our schools have a daily salad bar. Kids can choose the salad bar as their entree  - which always includes several choices of protein - or use it to add fruit and vegetable sides to their plates. Our helpful staff will serve the food. As you can see, it is full of fresh and delicious-looking choices which you can discuss with your kids.

What's for Lunch - Thurs., 5/17

“THURSDAY SUB DAY”
Meatball Parmigiana
Orzo with Spinach & Garlic
Caesar Salad Bar
Fresh Fruit at the Salad Bar

 The meatballs are a potential pink slime issue. They are processed, cooked and frozen by Tyson from commodity beef.  Ingredients are: Ground beef (not more than 20% fat), water, bread crumbs (bleached wheat flour, salt, yeast, dextrose, and soybean oil), seasoning (salt, dehydrated onion, dehydrated celery, garlic powder, spices, soybean oil), tomato puree (tomatoes and citric acid), grated parmesan cheese [(cultured part-skim milk, salt and enzymes), cellulose powder, potassium sorbate], grated romano cheese made from cow's milk [(cultured pasteurized part-skim milk, salt and enzymes), cellulose powder, potassium sorbate].   They have 9g of fat (3 are saturated) and 450 mg of sodium.

FYI - our district has canceled our contract with Tyson for this product for next year.


The sauce is a Red Pack vitamin enhanced tomato sauce. The sodium at 140mg is much lower than we previously used.  Here are the ingredients: Tomato Concentrate (Water, Tomato Paste), Sugar, Soybean Oil, Potassium Chloride, Onion Powder, Salt, Citric Acid, Spice, Garlic Powder, Vitamin C (Ascorbic Acid), Black Pepper, Vitamin E (DL-Alpha Tocopheryl Acetate), Natural Flavor, Vitamin A (Retinol Palmitate).  The cheese is a USDA commodity part skim mozzarella.  Ingredients are cultured pasteurized milk, salt, enzymes. The sodium is 240mg/oz - I think we use 2 ounces.

I do not think the sub is whole grain. The orzo is not.

Two words: Salad Bar.

Glenwood Landing Has a Garden!

The Glenwood Landing School with the help of their nutrition committee has planted a garden this year - and have already harvested their first crop of pink and white radishes! School gardens are a great way to teach about nutrition and encourage kids to try and eat more vegetables.

What's for Lunch - Wed., 5/16

Macaroni & Cheese
Barilla Plus Pasta & Wisconsin Cheddar
Salad Bar Veggie Sides
Pears in Fruit Juice

The noodles we're using for the Mac n cheese are Barilla Plus. The ingredients are: Semolina, Grain and Legume Flour, Blend (Lentils, Chickpeas, Egg Whites, Spelt, Barley, Flaxseed, Oat Fiber, Oats), Durum Flour, Niacin, Iron (Ferrous Sulfate), Thiamine Mononitrate, Riboflavin, Folic Acid. The sauce is made from Wisconsin Cheddar.

Pears are canned.

What's for Lunch - Tues., 5/15

Pizza Bagel
(with Broccoli or Plain)
Quinoa Salad!!
Fresh Fruit at the Salad Bar

We do assemble these ourselves so they are not highly -processed. The bagel is whole wheat! For our various pizzas, we use  the Red Pack vitamin enhanced tomato sauce. The sodium at 140mg is much lower than we previously used.  Here are the ingredients: Tomato Concentrate (Water, Tomato Paste), Sugar, Soybean Oil, Potassium Chloride, Onion Powder, Salt, Citric Acid, Spice, Garlic Powder, Vitamin C (Ascorbic Acid), Black Pepper, Vitamin E (DL-Alpha Tocopheryl Acetate), Natural Flavor, Vitamin A (Retinol Palmitate).  The cheese is a USDA commodity part skim mozzarella.  Ingredients are cultured pasteurized milk, salt, enzymes. The sodium is 240mg/oz -  we use 2 ounces.

Try the quinoa - the kids loved it on sample day and you can check out the recipe here.

Plus, fresh fruit.

Watch Weight of the Nation Tonight

From the Center for Science in the Public Interest:

Tonight is the premiere of The Weight of the Nation, a four part HBO documentary series that takes an unflinching look at America’s obesity epidemic. The series airs tonight, May 14, and tomorrow evening, beginning at 8:00 pm ET/PT on HBO and online at http://theweightofthenation.hbo.com/films.

An unprecedented collaboration with the Institute of Medicine, Centers for Disease Control and Prevention, and the National Institutes of Health, and with funding from the Michael & Susan Dell Foundation and Kaiser Permanente, The Weight of the Nation draws on interviews with many of the nation’s leading experts, including Margo Wootan, DSc, director of nutrition policy at Center for Science in the Public Interest.

“We really have to come together as a nation and treat this as a priority,” says Margo in Part 1: “Consequences,” which begins the series by exploring the grave health consequences of being overweight or obese. Margo has lead efforts to require calorie labeling at chain restaurants, improve school foods, and reduce junk-food marketing aimed at children. She appears throughout the series.

In Part 3: “Children In Crisis,” Margo presents a nuanced perspective on the environmental factors that have led 32% of America’s young people to become overweight or obese. “Government has a responsibility to act, but they’re not the whole answer,” she explains. “We also need companies to step up, to reformulate their products, to change their marketing practices and to make healthy options available in restaurants.”

I applaud Margo’s role in The Weight of the Nation, and I hope that you will tune in tonight and tomorrow to view this groundbreaking documentary series. Please share it via email, Facebook, and Twitter, and use it educate your family and friends about ways to address this epidemic. The documentary will be available online, free of charge, at http://theweightofthenation.hbo.com/films.
Thank you, in advance, for helping to spread this important message.

Sincerely,
Michael F. Jacobson
Executive Director
Center for Science in the Public Interest

What's for Lunch - Mon. 5/14

CHICKEN BURRITO
Whole Grain Flour Tortilla
with Fajita Chicken, Pinto Beans & Monterey Jack Cheese
Salsa & Veggie Sides
Orange Wedges

Goods news is that the tortilla is whole grain - less good is the chicken from Tyson. The rest seems self-explanatory.

Weekend Reading

Reading

Interesting article in Food Safety News on new techniques for testing food for genetically modified ingredients. Plus background on the campaign to label GMO foods.

Read this Times editorial about a tiny program that provides nearly all our data on contaminated fruits and vegetables - and then sign the petition to restore its funding.

As local honey starts to crop up at our various Spring festivals (see below), read up about honey, pollen and ultrafiltering.

Men's Health put out a list - sometimes surprising - of the 10 Dirtiest Foods We're Eating.

Local Fun

Our school's terrific International Night is tonight - Friday - at 5:30pm at the school.

Sunday, Port Washington's Dodge Homestead will have an open house from 1-5 with live music, a glimpse into life in the 1700s, and their beekeeper on hand to sell local honey.

What's for Lunch - Fri., 5/11

WHOLE WHEAT ROTINI
With Diced Chicken Breast, Broccoli, Mozzarella & Basil
Salad Bar Veggie Sides
Fresh Fruit Salad

This is a whole grain pasta. The chicken is from Tyson and described as diced, cooked "chicken meat." Broccoli is fresh. Mozzarella is part skim.

Your Kids Will Eat These Vegetables!

Join the Nutrition Committee Friday at the pick up in front of our school and your kids can plant their own vegetable seeds to take home for just $1. Research has shown that growing fresh vegetables can encourage kids to try and enjoy them. See you there!

What's for Lunch - Thurs., 5/10

BRUNCH FOR LUNCH
Homemade Challah French
Toast w/Orange Rounds
Applegate® Farms Turkey Bacon
Oven-Roasted Potatoes
Cinnamon Applesauce

Say "No" to meal declared to be "cake" for lunch by our committee's nutritionist - basically white flour bread.  The syrup is basically HFCS.  They are looking for an affordable maple syrup but do not have one yet - but they will be limiting the serving size this year in the meantime.  Actual lunch from our schools above. This meal has a lot of sugar, simple carbohydrates -- no whole grains.

The turkey bacon is by Applegate.  Here are the ingredients: Turkey (Turkey Used Never Administered Antibiotics, Growth Promotants or Animal By-products), Water, Sea Salt, Maple Sugar, Celery Juice, Onion Powder, Spices, Lactic Acid Starter Culture (not From Milk.)  They promote it as nitrate-free but this NYT article indicates otherwise - and cites the company saying their products have the same level (naturally) of cancer-causing nitrates as conventional brands. Read more about nitrates here.

On the upside, there are fresh veggies on the salad bar plus applesauce with cinnamon and potatoes. 

What's for Lunch - Wed., 5/9

BETTER-THAN-A-PIZZERIA
Thin Crust, Baked Chicken Parmigiana Pizza or Plain Cheese
Caesar Salad
Fresh Fruit at the Salad Bar

This is a white-flour pizza (not whole grain). The sauce is a Red Pack vitamin enhanced tomato sauce. The sodium at 140mg is much lower than we previously used.  Here are the ingredients: Tomato Concentrate (Water, Tomato Paste), Sugar, Soybean Oil, Potassium Chloride, Onion Powder, Salt, Citric Acid, Spice, Garlic Powder, Vitamin C (Ascorbic Acid), Black Pepper, Vitamin E (DL-Alpha Tocopheryl Acetate), Natural Flavor, Vitamin A (Retinol Palmitate).  The cheese is a USDA commodity part skim mozzarella.  Ingredients are cultured pasteurized milk, salt, enzymes. The sodium is 240mg/oz - I think we use 2 ounces.

The chicken is from Tyson and described as diced, cooked "chicken meat."

What's for Lunch - Tues., 5/8

Pizza Bagel (with Broccoli or Plain)
Quinoa Salad!!
Fresh Fruit at the Salad Bar

We do assemble these ourselves so they are not highly -processed. The bagel is whole wheat! For our various pizzas, we use  the Red Pack vitamin enhanced tomato sauce. The sodium at 140mg is much lower than we previously used.  Here are the ingredients: Tomato Concentrate (Water, Tomato Paste), Sugar, Soybean Oil, Potassium Chloride, Onion Powder, Salt, Citric Acid, Spice, Garlic Powder, Vitamin C (Ascorbic Acid), Black Pepper, Vitamin E (DL-Alpha Tocopheryl Acetate), Natural Flavor, Vitamin A (Retinol Palmitate).  The cheese is a USDA commodity part skim mozzarella.  Ingredients are cultured pasteurized milk, salt, enzymes. The sodium is 240mg/oz -  we use 2 ounces.

Try the quinoa - the kids loved it on sample day and you can check out the recipe here.

Plus, fresh fruit.

What's for Lunch - Mon. 5/7

Baked White Meat Chicken Tenders
Red Smashed Potatoes
Salad Bar Veggie Sides
Pineapple Chunks in Juice

This is a Tyson chicken product. Likely fried by Tyson before we bake them.

Pineapple chunks are canned. We have asked if the potatoes are fresh but did not receive a response.

Weekend Fun

Local Fun

Bailey Arboretum hosts a monthly Family Nature Adventure on Sunday - this month will focus on pond life.

Clark Gardens will sponsor Eco-Fest this weekend from 10 - 4.

Sunday is Huntington's annual Sheep to Shawl Festival.

Queens County Farm museum also has Sheep to Shawl on Sunday.

What's for Lunch - Fri., 5/4

All White Meat Chicken Bites
Brown Rice & Black Beans
Salad Bar Veggie Sides
Watermelon!!


These are fried, frozen Tyson "quality" chicken nuggets.  Whole grain rice and black beans plus fresh watermelon.

What's for Lunch - Wed., 5/3

“THURSDAY SUB DAY”
Roast Beef
Whole Grain Hero Bread
Lettuce/Tomato/Cheese/Mayo
Cucumbers With Dip
Strawberry-Yogurt Smoothie

Boarshead roast beef on whole grain bread.  Cucumbers come with an organic ranch dip.

The smoothie  will be made with either plain yogurt to which we add  honey or vanilla yogurt (no honey) if we can't get plain plus 1% milk and frozen strawberries.

What's for Lunch - Wed., 5/2

Whole Wheat Penne “Chicken Marinara”
(Breast of Chicken, Diced & Mixed with Veggie Marinara)
Mozzarella Stick
Salad Bar Fruit Sides

This is a whole grain penne. The sauce has extra vegetables secretly placed inside so that our kids will eat more vegetables -- but it also has Tyson chicken in it.  Tyson describes this product as a boneless, skinless "1/2" diced chicken meat" product.

The mozzarella stick is part skim.