If packing a lunch is a bit too daunting, never fear, at least not if you're the parent of a Souhegan High School Student. As part of our series Shifting the Balance, Elaine Grant got the skinny on their new, chef-inspired lunch program. (Check out the menu!)
Not long after the start of the school year, Monique Sanders, a teacher at Nathan Hale Elementary School in Manchester, Conn., realized many of her students were going to bed hungry.
"It was very bad. I had parents calling me several times a week, asking did I know of any other way that they could get food because they had already gone to a food pantry," Sanders says. "The food pantry only allows you to go twice per month, so if you are running low on your food stamps or you didn't get what you needed and you're not able to feed your family, that's very stressful."
Why are these hard-to-pronounce ingredients added to everything from a burger served in schools to veggie burgers in the frozen food aisle of the grocery store? We try to answer that on this edition of Tiny Desk Kitchen.
It turns out the answers are as varied as the ingredients. But as we yearn to know what's in our food and how it's made, these kinds of ingredients with unfamiliar names make people suspicious.
You may recall that as President, Ronald Reagan labeled ketchup as a vegetable. On Monday, a joint House-Senate spending bill added tomato paste slathered on pizza to the vegetable group. In fact, pizza is now designated as a “supervegetable”. Julian Pecquet covers health care for The Hill and has been following the bill, and the lobbying effort behind it.
We can't help but wonder what Michelle said when she found out.