This series of blog posts from the “The Slow Cook” on what is served in a D.C. school kitchen is eye opening.
Chronicling a week behind the food line
The lunch menu said chicken patty on a bun, but there was a problem: ingredients for the week had never been delivered. Tiffany Whittington, food service manager at H.D. Cooke Elementary School, conducted a quick mental inventory of ingredients she had on hand and decided to improvise lunch for the school’s 326 students.
She opened the door to the walk-in freezer and grabbed several 5-pound bags of something called “beef crumbles,” then pulled a 10-pound box of curly egg noddles and two 6-pound cans of tomato sauce off a shelf in dry storage. The pre-cooked “beef crumbles” would be heated in a steamer; the egg noodles as well. Then Whittington would slather the beef with the canned tomato sauce, spice it up with a little garlic powder, and finally stir in the noodles and some pre-shredded cheese.
Voila: “Baked ziti!” Whittington declared.
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