Students at Friends Seminary eat locally sourced, grass-fed beef. Girls at Spence eat sesame Napa cabbage. Earlier this year, Dalton students welcomed Eric Schlosser, an alumnus and food activist, and Dan Barber, owner of the high-end farm-to-table Blue Hill restaurant, for a daylong food symposium. . . . Discussions included food production in America and the perfect Moroccan merguez. Lunch, served family style, included roasted fennel salad with Parmesan frico, apple and red onion on frisée and faro with grilled vegetables and nebbiolo vinaigrette.

I don’t know what most of those words mean, but then I was raised on bologna sandwiches and tomato soup (home) and beefaroni (school).  Roasted fennel salad?