Quesadillas, mac and cheese, subs, patty melts and soup fill the cafeteria tables. Anticipatory chatter ensues as students gather, ready to try something different than the usual pizza, nacho and burger options.
On Tuesday, Oct. 29 the district held a food tasting for students in the Dan Haskins Student Center, with options presented for a potential new lunch menu.
“So the goal of the taste test today was to introduce some students with some new recipes that are going to be on the menu starting in December,” Child Nutrition Specialist Matthew Murr said. “[We also wanted to introduce] some new products that might be on the menu starting next year.”
The new menu items included pulled pork mac and cheese, chicken tortilla soup, philly steaks, meatball subs and turkey burger patty melts, each added with specific intentions in mind.
“What we’re trying to do is give some exposure to the new kitchen classics line that we’re trying to open up, which is going to be more of your home cooked items and items that kids grew up on,” Murr said. “It’s some food that’s got a little more soul in it, and studies have shown that the better the quality of nutrition the students are getting, the better they do, not only behaviorally, but also academically.”
The main goal of the tasting was to get student opinions, with many enjoying the options presented.
“I think the food tasting was really good, it was a lot better than I expected,” sophomore Brennan Sparks said. “The quality was very good, and I think it’s important to get that student feedback.”
Others, although still appreciative they were able to provide feedback, didn’t enjoy the new menu items as much.
“I would say I’m a picky eater, so I did not like [the food] as much as most people,” senior Max Likins said. “That said, I think that food tasting from students is very important, because they’re the ones actually eating the food and getting the food.”
Ultimately, this tasting served to better the lunch experience for students throughout the district, hopefully improving nutrition for years to come.
“We want to make as many hungry kids as happy as we can,” Murr said. “That’s really what we’re looking to do.”
