From GENE LOGSDON
Seems to me that if we want school kids to eat lettuce, broccoli, carrots, peas, green beans, corn, potatoes, tomatoes, whole wheat bread, fruit cocktail etc. etc., we have an obligation to make these foods taste as good as fast food hamburgers and French fries. MacDonald ‘s spent millions of dollars developing its French fry and now we want the kids to eat instead untried sliced, browned potatoes that I’m sorry to say, are not nearly as tasty. Ask any school kid.
Have you eaten a school lunch lately? I don’t want to criticize the cooks at all because they work hard and do the best they can, given the circumstances. About all they have to work with are mass-produced, canned products or “fresh” products from distant places. Commercially canned peas, green beans, or sweet corn taste awful to me and the fresh lettuce out of supermarkets is not very desirable either. Mechanical vegetable harvesters can’t handle peas and corn at their tenderest, most tasty stage and factory-processed food of whatever kind just isn’t as good as home-cooked. Just because bread is brown doesn’t mean it tastes good. Mass production equals mediocre taste and most school lunches are by definition mass-produced. When I ate school lunches with my grandsons on Grandparents’ Days, I noticed that most of the vegetables went right off the plates into the garbage buckets.
It’s good to see some new programs developing like the “National Farm To School” project and other efforts to link up local fresh fruits and vegetables with school lunch programs. An article in the Farm and Dairy magazine of October 11vreports that local food is being served in various counties in West Virginia (and I presume other states) and some cafeterias are actually cooking from scratch instead of heating up from cans. In one project, students planted and picked the beans that were fed to them in the cafeteria for two days. I have doubts that such dedication and pilot programs will continue, because school time occurs mostly when fresh garden produce isn’t available. But West Virginia’s Ag Department has thought of that too, and in some instances high tunnel greenhouses have become part of the effort to deliver local fresh food to schools through the winter.
Accompanying these programs there should be more experienced efforts employed in selecting good tasting vegetables and fruits. Everyone has his or her own taste, but I’m sure that those of us with long gardening experience will agree that most commercial sweet corn is harvested too late or served too stale. Peas are often picked too late, even from gardens where machines aren’t involved. Commercial peaches and tomatoes are picked too green. People complain to me that store-bought potatoes increasingly have an off taste now. I don’t know why, perhaps from being stored too long. Select varieties (Red Norland is my favorite but there are others) direct from the garden or even after four month storage, are so good. Likewise the taste of apples varies widely. I’ll bet a MacDonald hamburger that if children had access to the new Honey Crisp apple, they’d prefer it to candy.