Word: salads
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Dates: during 2000-2009
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...gastronomic success. The fried shrimp scatter ($15.95), an abundance of battered shrimp (think the entire contents of Bubba’s boat from Forrest Gump dumped into a deep-frier) served with remoulade and cocktail dipping sauces as well as french fries and coleslaw, was top-notch. A Cobb salad ($11.50) was tremendous in more ways that one, a fresh and vibrant mountain of different colors, tastes and textures. Herb-crusted salmon, however, was disgustingly oversized, eerily suggesting that the fish had been raised in the warm nuclear waters off Three Mile Island. In addition, the salmon was extremely overcooked...
...past, HUDS has gauged the relative popularity of entrees according to the amount of food consumed in dining halls. Thus, directly comparing the popularity of apple gorgonzola salad with French onion soup was difficult...
...Wampler Foods turkey meat linked to listeria were distributed to schools as part of the National School Lunch Program. It took five days for officials to tell the Cumberland Valley School District in Mechanicsburg, Pa., that the Wampler turkey slices it had continued to serve at its salad bars were part of the recall...
...opponents, who claim it also kills nutrients. But serving meats spoiled during processing are only part of the food-borne--illness problem. The much more common causes are poor preparation in the cafeteria and poor hygiene among children, who often forget to wash their hands before picking at the salad bar. Many districts are following the lead of New Orleans, which after the Turkey Day incident required cafeteria workers to take refresher courses in food safety and several times a day test the temperature of dishes they serve. But all students would be well advised to follow their peers...
...state halved the prices of fresh fruits and vegetables, purchases of baby carrots doubled; apples, bananas and oranges saw a fourfold surge. In Santa Monica, Calif., similar market forces are at play in 16 schools that offer children a choice of an all-you-can-eat farmer's-market salad bar. In the hot-meal line, it's one trip only. At the lunch bell, students race for greens and blanched broccoli. Says Tracie Thomas, the district's interim food-services director: "Instead of going to McDonald's, our students want to go to the farmer's market." --With reporting...