Cafeteria Hosts Local Food Day

On Friday the 25th of October, school nutrition director Shelia Parisien and Green Team leader Eric Magers joined forces to bring healthy options to school lunches. Throughout the three lunches, students had many choices of new and locally grown food to eat for lunch.

One of the options for lunch was baked Gloucester caught sole along with locally grown butternut squash and a few items from the school garden. The school garden, located below the balcony, grows vegetables from peppers to tomatoes which are used in the everyday school lunches. Credit: Kara Hersey for Manchester Essex Multimedia Online
One of the options for lunch was baked Gloucester caught sole along with locally grown butternut squash and a few items from the school garden. The school garden, located below the balcony, grows vegetables from peppers to tomatoes which are used in the everyday school lunches. Credit: Kara Hersey for Manchester Essex Multimedia Online
The other choice for the healthy food day lunch was chowder, from fish, caught in Gloucester and a lettuce wrap with cranberry mayo. Both of the dishes included a fresh apple picked from Brooksby Farm in Peabody to add a fruit to the heavily concentrated vegetable meal. Credit: Kara Hersey for Manchester Essex Multimedia Online
The other choice for the healthy food day lunch was chowder, from fish, caught in Gloucester and a lettuce wrap with cranberry mayo. Both of the dishes included a fresh apple picked from Brooksby Farm in Peabody to add a fruit to the heavily concentrated vegetable meal. Credit: Kara Hersey for Manchester Essex Multimedia Online
School grown kale, cauliflower, and many other vegetables are picked by the cafeteria workers as well as some Green Team members when they are needed for ingredients in the upcoming lunch. The school cafeteria staff prides themselves on making healthy and tasty lunches every day for both middle and high school students alike. Credit: Kara Hersey for Manchester Essex Multimedia Online
School grown kale, cauliflower, and many other vegetables are picked by the cafeteria workers as well as some Green Team members when they are needed for ingredients in the upcoming lunch. The school cafeteria staff prides themselves on making healthy and tasty lunches every day for both middle and high school students alike. Credit: Kara Hersey for Manchester Essex Multimedia Online
Like every day lunches at school, the dining hall provides an assortment of green vegetables from the garden. Green chili peppers are rich in vitamins C and B-6 as well as potassium and the iron that a body needs. Credit: Kara Hersey for Manchester Essex Multimedia Online
Like every day lunches at school, the dining hall provides an assortment of green vegetables from the garden. Green chili peppers are rich in vitamins C and B-6 as well as potassium and the iron that a body needs. Credit: Kara Hersey for Manchester Essex Multimedia Online
Kale was cooked with craisins, feta, sunflower seeds and chipotle peppers to give it some extra taste. One cup of raw kale provides more than one hundred percent of the daily recommended intake of vitamins A and K. Kale also comes in many different colors such as white and purple, along with green. Credit: Kara Hersey for Manchester Essex Multimedia Online
Kale was cooked with craisins, feta, sunflower seeds and chipotle peppers to give it some extra taste. One cup of raw kale provides more than one hundred percent of the daily recommended intake of vitamins A and K. Kale also comes in many different colors such as white and purple, along with green. Credit: Kara Hersey for Manchester Essex Multimedia Online

Sophomore Jack Garvey buys his colorful lunch instead of bringing from home. Students were encouraged to buy lunch on Friday to try the healthy eating and open widen their horizons to new foods. Credit: Kara Hersey for Manchester Essex Multimedia Online
Sophomore Jack Garvey buys his colorful lunch instead of bringing from home. Students were encouraged to buy lunch on Friday to try the healthy eating and open widen their horizons to new foods. Credit: Kara Hersey for Manchester Essex Multimedia Online

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