Are any foods sourced from local vendors (farmers/bakeries)?
Yes, much of our produce and chicken is from local vendors. We are looking to add beef and pork to the list, from a local farm. We get all of our whole wheat pasta from a former Calhoun parent who has a pasta factory.
Is a vegetarian entrée item offered daily? Are any of these entrees vegan?
A minimum of 20% of our hot entrees is vegetarian. We do not use butter in our vegetables; we use only olive oil, canola-olive blended oil and grapeseed oil. We always offer a vegan option to those students and staff who have identified themselves as vegan. Our soups are freshly made each day from scratch and they are mostly vegan (90 percent); an exception is when we prepare chicken soup. If soup is chicken, then the sandwich for the day is vegetarian; if the sandwich has animal protein, then the soup is vegetarian.
What kinds of fruits and vegetables do you serve?
In addition to our hot choices, we offer two salad bars that are a virtual garden center of fresh fruit and vegetables, and a daily salad dressing made from scratch each day. We serve seasonal items and constantly look for new foods to introduce to kids. Some examples are edamame, "sea beans," "fiddlehead ferns," kumquats, figs and various types of grapes, berries and citrus fruits. There are always the standards to enjoy: salad greens, tomatoes and onions, cucumbers, tofu, apples, oranges and bananas, melons, olives and pickles, and alfalfa sprouts. Fresh fruit is promoted as "dessert."
Are any non-dairy milk alternative beverages offered? What other kinds of beverages do you serve?
Non-dairy beverages are always available. We serve apple cider, apple juice, white grape juice and water. We will not serve any beverage that has any form of added sugar or high fructose corn syrup. The cost of these beverages is not any higher than the cost of milk.
Are meals for the most part low-fat?
All of our vegetables are prepared in a low-fat manner — steamed or roasted or raw. Our "smashed potatoes" do not contain any dairy product. Our "french fries" are not fried; they are tossed with a little olive oil and roasted in our convection ovens. We offer fish as an entrée, approx. two days out of ten. Our soups are made from our own vegetable stock, for which the only fat is a little olive oil to sauté the mirepoix. Our yogurts are low fat (and organic); all of our beverages or either low fat (1% milk) or non-fat (juices). Beans and rice are cooked with very little canola oil for sautéing the mirepoix. We frequently serve roasted tofu as both an entrée option and for our sandwiches. Tofu is always a part of our salad bar.
Is the lunch program using the School's Green Roof to grow any own ingredients?
Chef Bobo and his staff are an enthusiastic force in the planting and raising of vegetables and herbs on the School's Green Roof garden. Beginning in the 2007 school year, the staff hopes to introduce students (particularly those in the after-school classes) to the entire cycle of food preparation — from planting and caring for the herbs and vegetables in the garden, to food preparation and recycling (composting).
How did the school meal program at Calhoun get started offering healthy options?
Chef Bobo answers: "At Calhoun, our story is fairly straightforward and incredible only insofar as the success of its outcome. Three parents got together in 1999 over lunch, happy that they would no longer have to pack lunch every day but worried about the fact that their kids would be beholden to the school's institutional lunch program in the coming year. Concerns they voiced ranged from the quality of the ingredients to the atmosphere within which lunch was served.
"There was, per se, nothing unusually wrong with the lunch program... at least at the time. It was provided by a standard food service company that serviced many of New York City's private schools. There were choices every day, including a hot lunch. But after analysis, it was determined that much was overly processed, out of a can, loaded with corn syrup, and laden with numerous multi-syllable preservatives. "After some period of discussion, the parents concluded that it would be irresponsible to put the issue to the side. They embarked on a journey of observation, analysis, and recommendations that led to a completely new way of looking at lunch. They involved faculty, students and administration at this juncture, to ensure widespread advocacy and participation within the school community. While many, particularly administration, were reticent to focus time and energy toward a non-academic effort, the passion and commitment of the initial parent group provided the necessary fuel to feed the fire. In fact, as was true at Calhoun, broad and passionate advocacy is a prerequisite to success. Change is difficult and challenging on all levels and it is unlikely to occur without an appropriate base of unwavering commitment of the cause.
"Once the expanded team's observation on the current state of affairs was complete, they were quickly aligned on actions that should be taken to remedy what was clearly a challenging situation. The first stop, observations of and discussions with the current food service company, quickly demonstrated an inability to fulfill the requested changes toward a healthier program. At that point, with internal alignment in place, drastically different tactics were required. The broad-based involvement did not end at that point. Throughout the process of change, parents, teachers, students and administration were engaged and encouraged to participate on a daily basis (serving lunch, eating lunch, etc.) in the evolution toward healthier eating for all members of the school community."