At New York City’s high-priced private schools, the $35,000-a-year tuition includes free-range, cage-free, locally sourced, chef-designed lunches, reports the New York Times. Forget about mystery meat and tater tots. These kids get “steak and blue cheese tossed with dandelion greens” and “oven-roasted rutabaga fries.”
Students at Friends Seminary eat locally sourced, grass-fed beef. Girls at Spence eat sesame Napa cabbage. Earlier this year, Dalton students welcomed, 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 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?