Educators and students in a Minnesota school district have access to various meal options in school cafeterias. Schools serve locally sourced items, such as roasted carrots, potatoes, baked beans, chicken drumsticks and ground turkey. School-nutrition professionals also prepare vegetarian dishes, such as whole-grain grilled cheese sandwiches, veggie pizza and salads.
Cassoulet traditionalists may insist on using only French ingredients, but American substitutes work just as well for the hearty, bean-based dish. Cannellini or Great Northern beans offer just as much flavor and texture to the pot as French Tarbais beans, and braised turkey makes a great stand-in for duck or goose confit.
Healthy eating is a priority, but Jenny Montague, the school district food-service director in Kalispell, Mont., says she knows getting students on board takes time, so she isn't rushing to take pizza off the menu. She is adding locally grown and healthy ingredients to favorites, such as the burrito bar, and working with Montana State University on focus groups to find out what healthy changes students want.
Taxes on candy and soft drinks may bring down rates of consumption, but eaters make up for the calorie loss by eating other foods, found a study from an economist at Yale University. "Adding tax burden to particular food and beverages categories is a clumsy and inefficient strategy,” said a Tax Foundation analyst.
Spanish coca is a flatbread topped with caramelized onions, Spanish sausage, red peppers and summer squash, but the flatbread can be topped with anything, including onion and honey, ham or tomatoes or even sugar, pine nuts and anisette. The base is made from yeast dough that's rolled out flat rather than left to rise, and lard can be added for flakiness.