By Emily Hawrylo, KPTimes.com
The lunchroom used to be filled with students eating nachos, salads, sandwiches and pizzas. Unbalanced lines would leave half the cafeteria deserted and the other half with hordes of students.
This year, the ratio of students at each line balanced out because new options drew everyone in. Butter chicken, tikka masala, chicken wings, birria quesadillas, chicken and waffles are some of the many new options for school lunch.
Each summer, food decisions are made at the administrative level to determine new food options. The director Nancy Montalbo, dietician Ashley Phelps and chef Shelley Covert from Kingwood Park developed and tested the new recipes.
The food is no longer pre-made, and all of it is organic. The group also focused on making sure they used healthy dyes, while eliminating unhealthy fats and unnecessary sodium.