Baylen Linnekin examines the school lunch issue, and finds yet another example of experts and government officials trying to override parental input and childrens’ own wishes “for the children”, of course:
School food is always a hot topic, and is perhaps more so now than it’s ever been. From a publicity standpoint, school food has taken off as an issue largely due to the efforts of [British chef and food nuisance Jamie] Oliver and First Lady Michelle Obama. But viewed from the standpoint of edibility, cost, and healthiness, food served by public schools via the USDA’s National School Lunch Program was already an issue because that program and its food have a decades-long track record of sucking. And in spite of the best efforts of Oliver and Mrs. Obama, along with new rules set to take effect in the coming months, I’m not optimistic that the quality of school food is likely to change anytime soon. Why?
If you’re one of those who thought all this talk about the National School Lunch Program had translated into better food, think again. Contrary to any visions you may have of expensive reforms leading to school kitchens serving as virtual clearinghouses for fresh fruits and vegetables, that just isn’t the case. Expensive reforms? You bet. They crop up every few years. But schools are still serving kids nachos. And sometimes — as happened last week at a public school in Ohio — those nachos are full of ants.
Issues like ants in food are hardly rare. And other systemic problems persist.
I remember what kind of crap my middle and high school cafeterias offered … and if I’d forgotten to bring a sandwich with me that day, going hungry always seemed like the better choice. The food on offer always seemed to manage the difficult stunt of being visually unappealing (sometimes being actually disgusting to look at), nutritionally inadequate, and either utterly flavourless (the better choice) or actively nasty. No wonder the best sellers in the cafeteria were the milk cartons (especially the chocolate milk), pop cans, potato chips, chocolate bars, and Vachon cakes (all of which were pre-packaged and relatively invulnerable to further processing).
As a 12-year-old army cadet, my first experience of army cooking was a huge shock: it was actually good! I didn’t know that cafeteria-style cooking didn’t have to be bland, boring, or nauseating. Schools couldn’t seem to manage the trick, but the army could.
School lunches also neuter the ability of families to make dietary choices their children. Consider the pink slime controversy earlier this year. Whether you were up in arms over chemically treated meat or thought it was completely fine to eat, the truth is if you’re a public school parent whose child eats a school lunch you still have little say over whether or not your child eats pink slime — or genetically-modified foods, sugars, starches, and a whole host of other foods about which decent parents (and experts) disagree.
Another good example of how school lunches usurp family decision-making took place in Chicago last year, where a seventh grader named Fernando Dominguez helped lead a revolt against his school’s six-year-old policy that banned students from taking their own lunch to school. According to the Chicago Tribune, the principal argued that the policy was put in place “to protect students from their own unhealthful food choices.”
[. . .]
These anecdotes help illustrate the point that food served in public school cafeterias has — along with prison food — long been one of the best arguments against the singular notion that big, mean corporations are responsible for all of the food problems we face in America. After all, public-school lunches are government creations. They’re subsidized by government, provided by government, served by government, and paid for by government. And they’re often gross, unhealthy, and wasteful.
But supporters of the National School Lunch Program, not surprisingly, argue that what’s needed are reforms, improvements, rejiggering, and — of course — more money.
For all the fun we make of military cooks, they do a great job of feeding masses of people. Much has to do with how much someone cares about their job, and for some reason I have a feeling that school cafeteria cooks don’t have that same feeling, I guess. At least their track record suggests it is that way.
Comment by Dwayne — May 19, 2012 @ 18:23
On the other hand, my wife was in the Navy reserve: one of her first meals at a Canadian Forces base included a muffin with diver’s watch filling (not the whole watch, but the body and a few key parts).
Comment by Nicholas — May 19, 2012 @ 21:11