Reading, Writing, Arithmetic, and School Food News


School has already begun in some parts of the United States. Schools in other states are set to open next week. I have been planning a whole week of Back to School posts for next week. But I thought I would start early with some school lunch and food news making headlines today.

“Vending Machines Replacing Lunch Ladies in Miami-Dade Schools,” blared the headline.

No more real people dishing up kids favorites for lunch in Miami-Dade, Florida it seems.

The school cafeteria  in Miami-Dade school district will have vending machines dishing out lunch food this year. Students choose what they want to eat from these machines.  The machines will provide nutritious foods designed by local chefs and in some instances using local foods for students to choose from. Foods range from Caribbean Wraps to yogurt parfaits.

It will be interesting to see if this catches on and whether it saves money or not.

You can read the full article by clicking the following link: Vending Machines.

Not Enough Time To Eat

Some recent research indicates that the very short amount of time many schools give children to eat lunch may be contributing to childhood obesity.

I remember when lunch time went from 60 minutes to 30 back in the 1970’s. Iwas a teacher at taht time.  I thought it was a bad idea then, and I still do. It was a bad idea for so many reasons,  including not enough time to eat or have a proper break from school work, it encourages fast eating, it and discourages good manners to name a few.

The article states that:

U.S.research shows that when people eat quickly, they consume more calories, enjoy the meal less and feel hungrier an hour later

France on the other hand gives their students up to two hours to eat.

Deborah Taylor, director of theShawnee (Okla.) School Nutrition Services has this to say:  

I think we have diminished the joy of sitting down and enjoying a meal. Now, the attitude is we should sit down and eat and get it over with.

I agree one-hundred percent. I would like to see schools go back to the hour lunch break.

You can read the entire article by clicking the following link: Short Lunches.

From vending machines to too little time to eat to this wonderful news: Schools Restore Fresh Cooking to the Cafeteria

Not every school district can afford to do so, especially poor districts. But in Greely, Colorado and some other districts across the nation real food has made a comeback in school cafeterias. The Greely school district received a grant that helped defray the costs considerably.

The state ofColorado is leading the way in this back-to-scratch movement as Denver, Boulder, and Colorado Springs fix school lunches mostly from scratch too.

You can read more details of this movement by clicking the following link: Real Food.

Like the vending machines this will be an interesting movement to watch develop.

So there you have it, all the school lunch and  food news out there as we begin another school year.

If you have other school lunch and food news please share it with all of us by leaving a comment below in the Comments Section.

Featured Recipe        German Sweet and Sour Red Cabbage

On Wednesday I shared a Hungarian potato side dish recipe with you. Today I share a recipe from the other side of my family with a recipe for German Sweet and Sour Red Cabbage.

Sweet and Sour Red Cabbage is a great recipe from it’s simplest form of  just sautéing some red cabbage in butter, adding some sugar, vinegar, salt and pepper, and a dash of nutmeg and eating with some buttered bread. That was the way my aunts used to make red cabbage.

Even if you normally do not like cabbage you may like this recipe because it is so sweet.

Cabbage is great paired with any pork entrée and this recipe is no different. But it also goes with just about anything. I especially like this dish on Thanksgiving with turkey.

Best part though is this recipe is super easy to make and even more super easy on your pocket book.

This is what you will need for 3 people:

1 medium head of red cabbage (About 2 pounds)

1 tablespoon of butter

¼ cup water

1 tablespoon of red wine vinegar

¼ cup red currant jelly

Salt & pepper to taste

Here is what you do:

Remove the outer leaves of the cabbage. Cut the cabbage in half.

Then cut each half into halves again.

Then cut out the core on each fourth by holding each cabbage piece up on its end and slicing it out.

Then slice the cabbage discarding any of the thick, tough shreds of cabbage still remaining.

Melt the butter in a large pot over medium high heat.

Add the cabbage and stir constantly for 3-4 minutes.

Stir in the water and vinegar, mix well.

Cover and reduce heat to medium low and cook 30-40 minutes………….

………………. stirring once or twice during the cooking.

Add the salt and pepper, and the jelly.

Mix well. Boil until the juices thicken slightly.Using a slotted spoon place on a platter and serve. 

Bon appétit!!! 


1 medium head red cabbage                       $1.70

1 tablespoon of butter                                 $0.20

¼ cup water                                              $—-               

1 tablespoon red wine vinegar                     $0.03

¼ cup red currant jelly                                $0.64

Salt & pepper to taste

Total cost = $2.57
Cost per person = $0.86

Quote of the Day

One of the deep secrets of life is that all that is really worth doing
is what we do for others.

Lewis Carol


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1 comment to Reading, Writing, Arithmetic, and School Food News

  • Virginia Urbach

    Hi, Roberta, We should go to France so we can savor our lunches for 2 hours like the students are allowed to do. This cabbage recipe is a must try. I love cabbage and I must admire you in that your recipes are not costly at all.