Charter-school lunch

Gardening, studies, and meals

By
March 13, 2009

Monte del Sol is a charter school, which means it’s even more underfunded than other public schools in New Mexico. But Monte del Sol has developed an extensive water-harvesting system, enabling the school to have a program — the Edible Kitchen Garden program — emphasizing a school garden, school lunches, and culinary study.

Through the program the school has brought its kitchen up to code and hired a young man to be the school’s chef. Andre Kempton, who also cooks at a Spanish restaurant, prepares hot lunches for 350 kids and teachers three days a week. The culinary program, taught by Tanya Story, coordinates with the school-lunch prep. For example, if the class is learning to break down chicken, they do enough to provide chicken for the lunch menu the following day. If they’re learning to cut vegetables, they cut enough for minestrone for 350.

A student in the kitchen garden at Monte del Sol.

This is a win-win situation, because the class gets to learn a technique by actually practicing it, and in doing so they provide some of the labor a cooked-from-scratch meal requires.

Some of the food used in the kitchen comes from the garden. Other food is purchased, while some is donated by Trader Joe’s. (When TJ’s freezers went on the blink, Kempton was suddenly presented with pounds and pounds of shrimp, scallops, and squid, which he used to make a real Spanish paella for the kids. They loved it.)

Local apples were obtained in the fall. It’s not all organic, and it’s not all local, but it is all cooked on site. The goal? Producing delicious lunches for about $3.50 per meal. Vegetarian options are offered, and desserts consist of fresh fruit.

Seed day.

While Kempton cooks traditional New Mexican lunches, like posole, he also introduces new dishes the kids might not know, like curries, or that paella. The other day the kids had pasta with asparagus, a vegetable many had never had before, but they loved it and came back for seconds.

“Mostly the kids like everything,” Kempton says, “but they sure didn’t like the polenta pizza. We found lots of the crust in the trash.” So maybe it’s important to stay with their idea of pizza. In fact, one of the goals of the kitchen is to buy a Hobart mixer so that they can make real pizza for lunch, instead of the take-out version that shows up on Mondays or Fridays.

When I last ate at the school, some of the kids came up and said how much they loved lunch now because they felt full (!) and because the afternoon classes were much calmer and more enjoyable than they had ever been. The teachers have said the same thing.

The school’s goal is to serve five hot lunches a week, and Kempton would like to see better methods of getting food to the table. But for now, I’m thrilled with what’s happened in just one year. It would be great to change the whole system overnight, but one step at a time is how the school is progressing, and it’s building appetite for more.

Deborah Madison is the author of numerous award-winning cookbooks, including Local Flavors. She co-directs the Edible Kitchen Garden program at Monte del Sol.

Subscribe
Comments
There are 2 comments on this item
Add a comment
1. by oma0311 on Mar 25, 2009 at 9:05 AM PDT

..it warms my heart to read articles about changing school lunch programs.Last summer I coordinated a USDA Summer Foods Program for The Salvation Army in North Portland, Oregon cooking as much food from scratch using fresh fruits and vegetables as often as possible thanks to the Oregon Food Bank’s program We Feed Kids.
The kids loved the food and we never had leftovers.
As adults we are called to bring the best to all children. How we treat children is often a barometer
of the health of a society. As a parent and grandparent my children always recieved the best I could afford and I have always tried to provide the same for the children I have cooked for in various types of other programs.

2. by Wendy Riggs on Aug 12, 2009 at 7:11 PM PDT

Wonderful! Now I get to ask for your help! I am a parent in Northern California, and I’m working with a group of motivated community members to start a K-8 charter in Eureka CA (The Garden School, at www.EurekaGardenSchool.com). I am working on the budget, and would LOVE to chat with someone about how you manage the finances for your lunch program. I see that you spend $3.50/lunch...do you take advantage of the National School Lunch program? I have my fingers crossed that someone will contact me! Thank you so much!
Wendy Riggs
wendy@eurekagardenschool.com

Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Local Flavors

Deborah Madison, the celebrated cookbook author and local-food advocate, feeds us with her occasional reflections. Her latest book is Vegetable Literacy.

Want more? Comb the archives.

Advertisement
Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice