No more 'breaded bread with bread sauce"
The website of one of the leading education trade journals, Gourmet magazine, has a feature on Tony Geraci, who's been charged with making Baltimore's school lunches more nourishing. Replacing sugary snacks and processed entrees will be whole grains and fresh fruits and veggies. Geraci has even promised that within a year students will be munching on Maryland-grown produce at least three times a week.
"I just had two first-graders tell me that they had never had a fresh peach," Geraci said. "And that's my point. Kids need to know what real food is." Pointing to a second-grader who was digging in, he added: "When I see this kid right here with a face full of peach juice, it brings joy to my heart. Look at that smile. Look at that face. That's why I'm here."
Geraci also plans to involve students in designing menus and helping farm a 33-acre plot of land in East Baltimore, ?? la Alice Waters.
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About the Editor
Michael J. Petrilli
Executive Vice President
Mike Petrilli is one of the nation's foremost education analysts. As executive vice president of the Thomas B. Fordham Institute, he oversees the organization's research projects and publications and contributes to the Flypaper blog and weekly Education Gadfly newsletter.
May 23, 2013
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