Moochelle is in the news again. She and her food Nazis have failed in at least two schools. The story appeared on Drudge yesterday. Two schools, and they are not the first, have dropped out of the government school lunch program. Why? “It’s nasty,” say the kids.
Missouri, Alabama schools drop Michelle O’s lunch program
September 17, 2014
CAPE GIRARDEAU, Mo. – New federal school food regulations promoted by First Lady Michelle Obama are becoming a massive headache for many schools that participate in the National School Lunch Program.
And many, like Missouri’s Notre Dame Regional and Saxony Lutheran high schools, are taking matters into their own hands.
Those schools and numerous others across the country are ditching the federal regulations and the funding that comes with them to save their cafeteria programs, which have experienced a nose-dive in sales and skyrocketing waste since the new rules were implemented in 2012.
At Notre Dame, school officials turned to the professionals at My Daddy’s Cheesecake, Papa John’s, Tractors Classic American Grill and Chick-fil-A to bring in nutritious and tasty meals students enjoy for “restaurant Wednesdays,” SEMissourian.com reports.
Notre Dame’s lunch participation had dropped to about half of its 565 students and 65 faculty members under the federal guidelines, but jumped drastically to about 75 percent once officials did away with the tight restrictions on calories, fat, sodium, whole grains, and numerous other aspects of school meals.
“The biggest change is that you don’t have to be so strict with your menus. You don’t have to keep track of all the sodium and calories,” Notre Dame food service director Joan Dunning told SEMissourian.com.
“You can go back to a little more home cooking and not have to analyze it all to death, and by doing that can make it a little more tasty. You can put a little more butter or margarine in the vegetables,” she said, which means students are “not throwing it in the trash like they did before.”
Saxony Lutheran is also offering Chick-fil-A for lunch on Tuesdays and breakfast on Fridays, as well as chicken wings on Thursdays. By discarding the federal regulations, the district can now also offer chips, snack crackers, protein bars, muffins, cereal and Pop Tarts, many of which were banned until this year, the news site reports.
“We want to make sure we’re serving a well-rounded, healthy, balanced meal,” Saxony principal Mark Ruark told SEMissourian.com. “We don’t think the current federal guidelines give kids enough calories to sustain (them), especially those in extracurricular activities.”
“Kids will not eat what doesn’t taste good,” he said.
That’s the same conclusion parents and school officials in Alabama are coming to.
At Cleburne County Schools, where lunch participation dropped by 29 percent under Michelle O’s rules, Maria Gilbert said her children will no longer eat school food. Her 11th grader says it’s “nasty” and has opted to bring microwave food from home, at least until the school removed the appliance from the cafeteria. Gilbert said she’s often forced to find a quick meal for her famished kids after school, AnnisonStar.com reports.
“The drive-through at McDonald’s is always full after school as Gilbert and other parents stop to feed their hungry children on the way home, she said,” according to the news site.
“Many of the student athletes need four times more calories than an average school lunch provides and therefore are bringing their lunch,” superintendent Claire Dryden told the Annison Star.
The district’s lunch sales have plummeted from 106,362 meals served in 2012-13 to 75,610 last year because of the federal lunch mandates, she said.
Statewide, lunch sales went from 131.9 million meals in 2011-12 to 127.1 million last year – a decrease of 4.8 million meals, the news site reports.
In Ohio, it’s the same story.
“We are seeing a trend where meal counts are going down just because students aren’t accepting all the changes that are taking place,” Ohio School Nutrition Association member Jeni Lange told ABC.
“There are fewer students eating.”
Experts at the National School Lunch Association estimate 1 million fewer students eat lunch at school than when the regulations went into effect in 2012.
A National School Nutrition Association survey also found food waste is up in 81.2 percent of schools nationwide, and a study by Cornell and Bringham Young universities estimates the waste at $4 million per day. Students in Los Angeles schools alone are throwing away $100,000 in food per day, ABC reports.
“I have to think that across the country, it has to be a staggering amount of food going to waste and I think there are people out there who could really use that food,” said Gene Kirchner, superintendent of Fort Thomas Independent Schools near Cincinnati, another district that dropped out of the National School Lunch Program.
“The biggest change is that you don’t have to be so strict with your menus. You don’t have to keep track of all the sodium and calories,” Notre Dame food service director Joan Dunning told SEMissourian.com.
“You can go back to a little more home cooking and not have to analyze it all to death, and by doing that can make it a little more tasty. You can put a little more butter or margarine in the vegetables,” she said, which means students are “not throwing it in the trash like they did before.”
Saxony Lutheran is also offering Chick-fil-A for lunch on Tuesdays and breakfast on Fridays, as well as chicken wings on Thursdays. By discarding the federal regulations, the district can now also offer chips, snack crackers, protein bars, muffins, cereal and Pop Tarts, many of which were banned until this year, the news site reports.
“We want to make sure we’re serving a well-rounded, healthy, balanced meal,” Saxony principal Mark Ruark told SEMissourian.com. “We don’t think the current federal guidelines give kids enough calories to sustain (them), especially those in extracurricular activities.”
“Kids will not eat what doesn’t taste good,” he said.
That’s the same conclusion parents and school officials in Alabama are coming to.
At Cleburne County Schools, where lunch participation dropped by 29 percent under Michelle O’s rules, Maria Gilbert said her children will no longer eat school food. Her 11th grader says it’s “nasty” and has opted to bring microwave food from home, at least until the school removed the appliance from the cafeteria. Gilbert said she’s often forced to find a quick meal for her famished kids after school, AnnisonStar.com reports.
“The drive-through at McDonald’s is always full after school as Gilbert and other parents stop to feed their hungry children on the way home, she said,” according to the news site.
“Many of the student athletes need four times more calories than an average school lunch provides and therefore are bringing their lunch,” superintendent Claire Dryden told the Annison Star.
The district’s lunch sales have plummeted from 106,362 meals served in 2012-13 to 75,610 last year because of the federal lunch mandates, she said.
Statewide, lunch sales went from 131.9 million meals in 2011-12 to 127.1 million last year – a decrease of 4.8 million meals, the news site reports.
In Ohio, it’s the same story.
“We are seeing a trend where meal counts are going down just because students aren’t accepting all the changes that are taking place,” Ohio School Nutrition Association member Jeni Lange told ABC.
“There are fewer students eating.”
Experts at the National School Lunch Association estimate 1 million fewer students eat lunch at school than when the regulations went into effect in 2012.
A National School Nutrition Association survey also found food waste is up in 81.2 percent of schools nationwide, and a study by Cornell and Bringham Young universities estimates the waste at $4 million per day. Students in Los Angeles schools alone are throwing away $100,000 in food per day, ABC reports.
“I have to think that across the country, it has to be a staggering amount of food going to waste and I think there are people out there who could really use that food,” said Gene Kirchner, superintendent of Fort Thomas Independent Schools near Cincinnati, another district that dropped out of the National School Lunch Program.
In one Vermont school district, officials devised a plan to “repurpose” their lunch waste as feed for about 3,000 hogs at a local pig farm. In Medina, Ohio, volunteer parent Marcie Henning is taking advantage of the massive waste in her district to feed the homeless and less fortunate.
“Operation Lunch” lunch was launched two years ago, when the new lunch rules were implemented and waste went through the roof, and has so far provided 35,000 items, including 1,314 fruit cups and 841 oranges and tangerines, to those who can’t afford a “healthy” lunch, ABC reports.
“Students donate nutritious food to those who need it so it won’t go in the trash,” Henning told ABC.
In one Vermont school district, officials devised a plan to “repurpose” their lunch waste as feed for about 3,000 hogs at a local pig farm. In Medina, Ohio, volunteer parent Marcie Henning is taking advantage of the massive waste in her district to feed the homeless and less fortunate.
“Operation Lunch” lunch was launched two years ago, when the new lunch rules were implemented and waste went through the roof, and has so far provided 35,000 items, including 1,314 fruit cups and 841 oranges and tangerines, to those who can’t afford a “healthy” lunch, ABC reports.
“Students donate nutritious food to those who need it so it won’t go in the trash,” Henning told ABC.
The School Lunch program was bad before Moochelle stuck her hands into it. It is the usual ‘one-size-fits-all’ federal program that fits none. No two kids are alike. None are the same in their food likes or needs. Active kids need more, especially those engaged in athletics. The feds take none of that into account in their regulations. Like most (all?) federal programs, it fails to meet its original intent and the results are the opposite of the goals of the program. That won’t stop the feds from forcing this—and other programs down our throats.
When I was in grade school, I attended a small county school. It was originally an endowment of fifteen acres. In the late 1920s, the school was a one room brick building. It had plenty of funding…there was an oil well on the school property and the endowment included mineral rights. By the time I attended the school, the one-room brick building had expanded. It had three classrooms, indoor restrooms, school office, a basement with a cafeteria and central heating (coal, no A/C), a gym and stage. The enrollment had grown to 80 students. The employees were three teachers, a circuit music teacher who traveled between three small schools, two cooks and a full-time janitor/school bus driver. At one time, my mother was the Principal, and my older sister was the music teacher.
But this reflection isn’t so much about the school as it is about the cafeteria and the food. The two cooks were local widows. Neither had dietary degrees but both had raised large families and had either grandchildren or nephews and nieces attending school. They received menus from the state as part of the school lunch program.
That program was much different then. It was menus provided by the state as guidelines, and the ability to buy bulk food from the US Department of Agriculture. The food was delivered in large, multi-gallon cans…all of it. Not only canned fruits and vegetables, but also meat. I remember some had US Army and US Navy stamped into the metal of some of the cans.
If it came in a can, we found it on our lunch table. I think the only items that didn’t was our Thanksgiving turkey and Christmas hams. On the last school day before each holiday, a truck arrived just before lunchtime from a local bakery. The truck delivered cooked turkeys and dressing, or baked hams. It was an arrangement the school had with the bakery.
The typical menu was one or two meat offerings, two or three vegetables and dessert. We paid a dollar a week for milk except for the kids on Relief. They got theirs free. The school received a voucher for their milk costs each month. For another 2¢ a day, we could have chocolate milk. Twice a month, we were marched down in the afternoon to the cafeteria for orange juice, a single 8oz glass for each of us.
We, the students, were a bit weird with our food. One of the menu items was spaghetti with meat sauce. The state required the usual two vegetables on the menu. By popular request, one of those vegetables was peas. To this day, I like to add and mix peas to my spaghetti.
Another menu offering was meat balls. For some reason, meat balls never appeared on the menu with spaghetti. I guess it was because both were meat items. The meat balls were hand made and were about the size of a baseball. They were baked in an oven, and just before lunch, they were allowed to simmer in a 5-gallon pot of spaghetti sauce. Another of the standard vegetables were potatoes. When we went through the line, the meat ball came first, mashed potatoes came next. We would ask the cook to dump the potatoes on top of the meatball and add some spaghetti sauce as gravy. I don’t remember what the other vegetable was. I have a faint memory of having corn on the cob sitting next to a mound of mashed potatoes covered with spaghetti sauce.
Each meal was accompanied by one or two desserts. We usually knew what was on the menu by the smell rising up the stairwell from the cafeteria. Desserts were baked in the cafeteria each day in two of the four ovens in the kitchen. One of the cooks worked in a local bakery during the summer. Every day, the cooks baked pies and sheet cakes. On occasion, they would make pudding, vanilla or chocolate, with graham-crackers added.
Unlike the students in the article above, we rarely dumped food. Usually, we went back for seconds and thirds until the food was gone. Anything that was left over, went home with the cooks for their suppers. I don’t remember any days when the cooks did not take something home but it wasn’t much. Just enough for one or two people. I do remember a few occasions when, for some reason or another, we had leftover desserts. The students were allow to take some dessert home as did the teachers. Since all the kids rode buses to and from school, I don’t think any dessert survived long enough to reach home.
To us, dumping food was rare. The only thing I remember that was not well received was the day we were served ham and lima/butter beans. Some of the kids loved it. I didn’t nor did most of the other students. I remember one day when my mother was teaching at the school when she was offered a gallon of ham and lima beans to take home. She didn’t. She nor Dad liked them. I wondered, on occasion, who did get the beans. Whomever it was, I was thankful it wasn’t us.
I suppose the success of that grade school cafeteria was the cooks. They were both widows and had lost husbands and sons in WW2 or Korea. The state provided menus, suggested menus, but the cooks provided the recipes. One dessert I’ve never forgotten and my wife has never been able to recreate was applesauce pie. Take a normal pie crust and fill it, not with apples, but with applesauce. Normally, when you try to serve a wedge of applesauce pie, the applesauce runs out leaving the crust behind. The applesauce pie served in our cafeteria didn’t have the filling run out. When a wedge was cut out, the filling remained inside the crust just like any other fruit pie. I don’t know how they did that. I’ve considered they may have added some gel to the applesauce but that wouldn’t work until the pie had cooled.
Ah, memories. I have fond ones of that old grade school cafeteria. What kind of memories are being made from today’s school cafeterias? Not fondness, I would bet. More likely, revulsion.
Let’s never forget. Governmental tyranny comes in many forms. Moochelles food nazis are just one example.