YOU NEED ICE-COLD WHOLE MILK ON YOUR GRAPE NUTS WITH
BLUEBERRIES.
BLUEBERRIES. >> Tati: SCHOOL LUNCHES A TAKING
A CREATIVE APPROACH IN THE
DETROIT PUBLIC SCHOOLS COMMUNITY
DISTRICT.
DISTRICT. AND JOINING US IS THE UNITED
DAIRY INDUSTRY OF MICHIGAN,
KEVIN FRANK, THE ASSISTANT
DIRECTOR OF THE DISTRICT’S
NUTRITION PROGRAM.
NUTRITION PROGRAM. >> THANK YOU FOR HAVING ME.
WE HAVE AN EXAMPLE OF ONE OF THE
NEW CONCEPTS IN THE HIGH SCHOOL.
THIS IS OUR STATION.
AND A PASTA DAY.
MAYBE LIKE A WEDDING RECEPTION
OR A SUNDAY BRUNCH, WE HAVE AN
OMELET STATION TFRJT I’LL GO
WITH THE RED SAUCE.
>> WHY NOT?
>> Tati: GIVE ME EVERYTHING, AND
EXTRA KALE FOR JASON, JUST
KIDDING.
KIDDING. [LAUGHTER]
[LAUGHTER] >> Tati: SO WHILE YOU’RE MAKING
THAT, TELL US ABOUT THE CHANGES
HAPPENING TO THE SCHOOL PROGRAM.
>> WE HAVE OUR STATIONS GOING ON
AND WE’RE MAKING CHANGES TO MAKE
OUR STANDARD OF SERVICE MORE
LIKE WHAT YOU WOULD SEE IN A
COLLEGE FOOD COURT OR IN A MALL
THAT THE STUDENTS HAVE BEEN
ASKING FOR, FOR QUITE A LONG
TIME.
TIME. WE’VE TURNED IT INTO A NATIONAL
EXAMPLE.
EXAMPLE. >> Tati: THAT’S WONDERFUL.
SO WHAT ARE SOME OF THE CREATIVE
MENU ITEMS YOU’RE COMING UP
WITH?
WITH? >> A LOT OF INTERNATIONAL STUFF.
CHICKEN MARSALA, AND WE’RE
MAKING OUR OWN SPAGHETTI FROM
SCRATCH, BUT NO RAW PROTEIN JUST
YET.
YET. WE ARE -- I HAD TO WAIT FOR
THIS --
THIS -- >> Tati: THAT’S OKAY, WAIT FOR
IT TO HEAT UP AND THEN WE’LL ADD
OUR VEGETABLES.
OUR VEGETABLES. >> MY APOLOGIES.
>> Tati: [INAUDIBLE].
>> AND WE HAVE OUR FAT-FREE
CHOCOLATE MILK AND 2% MILK AND A
WAY TO ADD NUTRIENTS TO THE
MEAL, SOMETHING WE KNOW THE
STUDENTS WILL LOVE, SPECIFICALLY
WITH THE CHOCOLATE MILK, 30% OF
YOUR DAILY VALUE, FOR --
>> Jason: WHERE IS THIS
CHOCOLATE MILK YOU SPEAK OF?
>> Tati: RIGHT THERE.
>> WE’RE LOOKING AT CALCIUM AND
VITAMIN A AND VITAMIN C, AND
SO --
SO -- >> Jason: AND THAT’S IN THAT
LITTLE CONTAINER OF CHOCOLATE
MILK?
MILK? >> IN THAT ONE LITTLE 8-OUNCE
CONTAINER.
CONTAINER. >> Tati: SO WHAT ELSE DID YOU
CONSIDER WHEN CREATING NEW ITEMS
FOR STUDENTS?
FOR STUDENTS? >> WE HAVE TO CONSIDER STUDENT
PREFERENCE.
PREFERENCE. AND AFTER STUDENT PREFERENCE, WE
LOOK AT SEASONALITY.
WE DO A SEASONAL MENU, SO WE
HAVE THREE SEASONAL MENUS EVERY
YEAR.
YEAR. WE DO AUTUMN, WINTER, AND THEN
SPRING.
SPRING. WE LIKE TO USE AS MUCH LOCAL
PRODUCE AND LOCAL FOOD AS
POSSIBLE, SO WE HAVE TO TAKE
INTO ACCOUNT WHAT’S AVAILABLE.
AND GO FROM THERE.
>> Tati: AND HERE’S THE THING:
WHAT CAN WE DO TO GET YOU HERE
TWICE A WEEK?
>> JUST ASK.
I’M MORE THAN WILLING TO COME
IN. WE PROBABLY SHOULD OKAY IT WITH
THE DISTRICT, TOO.
BUT BEYOND THAT, JUST ASK.
>> Tati: THAT MIGHT BE A GOOD
IDEA.
IDEA. THIS SMELLS AMAZING AND IT’S
GREAT THAT KIDS ARE BEING
EXPOSED TO DIFFERENT FOODS.
AND ANYTHING FRESH LIKE THIS IS
GREAT FOR KIDS.
THANK YOU SO MUCH.
I’LL DEFINITELY TASTE THAT.
I WON’T LET IT GO TO WASTE.
>> WELL, I WOULD HOPE NOT.
>> Tati: CREATE HEALTHIER