Photos: Boston’s school lunches
Photos: Boston’s school lunches
Most of Boston’s public schoools rely on frozen entrees trucked in from a food-production facility on Long Island, N.Y., and then warmed up in convection ovens. A plant worker added sauce to lunches destined for Boston’s public schools at the Whitsons Culinary Group headquarters in Islip, N.Y.
These packaged lunches headed for the Boston public schools are transported on a conveyor belt at the Whitsons Culinary Group headquarters.
Line workers added fruit to lunches destined for Boston’s public schools.
School lunches prepared in New York and trucked to Boston were heated and served at the Blackstone Elementary School/Blackstone Innovation School on Oct. 21. Worker Rachel Pierre moves them from the oven to a warmer.
Students moved through the line on Oct. 21 to collect school lunches prepared in New York and trucked to Boston’s Blackstone Innovation School, Without a kitchen/cafeteria, the school’s lunch area is called a satellite.
Kindergartner Moises Montejo cooled off his pasta at Blackstone Innovation School.
Blackstone fourth graders, including 10-year-old Jorge Pena (center) and Henry Hernandez eat. school lunches prepared in New York..
A Blackstone student’s partially eaten lunch of pasta with tomato meat sauce and steamed broccoli remains at the end of a 20-minute lunch period.
In an experiment this fall, Fenway High School in Boston has transformed its cafeteria into a test kitchen, teaming up with the nonprofit Project Bread to create new entrees that can be reproduced at cafeterias across the city. Project Bread chefs Gaitskell “Gates” Cleghorn Jr. (rear) and Guy Koppe worked with Carol Rodriguez (center) to prepare the tasting recipe for the day --- beef tacos -- on Nov 4.
Carol Rodriguez assembled the garden salad topped with chicken at Fenway High School.
Project Bread chef Guy Koppe set aside a tray of tortilla triangles that was used to assemble the beef tacos for the day’s taste testing.
Carmen Thomas prints the day’s menus to be posted at Fenway High School.
Project Bread chefs Guy Koppe (left) and Gaitskell “Gates” Cleghorn Jr. passed out macaroni cheese samples, along with the surveys, to Fenway High School students duringtheir lunch on Nov. 18.
Janae Beauliere (left), 16, ate the school lunch, while Imani Joseph, 16, ate instant noodles she had brought from home. Another student encouraged Joseph to try the prepared food. She did, and liked the chicken dish, pollo guisado.
Carmen Thomas served Fenway students fresh greens, tomatoes, and a spicy chicken wrap on Nov. 4.
Junior Marissa Kennedy, 16, ate her chicken tender by itself, not in the wrap, on Nov. 4.
Project Bread chefs pass out the macaroni and cheese samples, with surveys, to Fenway High School students during lunch. This test version has less sodium, calories, saturated fat, and carbohydrates than the macaroni and cheese dish on the regular menu.
Beliza Moriarty brought her two sons to a taste tasting to encourage them to eat lunch at school. She wants to cut back on making their lunch every day. Freshman Elias Moriarty, 14, is at left. Junior Ezekiel Moriarty, 16, is at right.