Soylent Green?

Here's a photo, courtesy of Slow Food USA, showing the contents of a recent public high school lunch. Could someone please tell me what this box of junk is? Bonus points for creativity. In all seriousness, the state of our nation's lunch box is a disgrace. We have to break the Sysco chain and get school gardens going. Easier said than done, right?

Our children didn't win the San Francisco public school lottery, but our bad luck is somewhat mitigated by the fact that their private school serves hot lunches to pre-K and K students. But what happens when you have to pack a lunch -- a lunch that sits for hours in a stuffy locker or cubby? And forget peanut butter and jelly, because most schools sensibly ban peanut butter on premises. (We know a child with peanut allergies so severe that he could die if exposed -- the inconvenience is worth a life.) If you're lucky, your child(ren) will love sunflower butter and your problems will be solved. Our children hate sunflower butter, and sandwiches generally, so we are forced to creativity. Here's my best advice -- I would love to hear from others.

Tools needed include: (1) a lunch box or tote that allows one or two small blocks of blue ice to efficiently chill the food space; (2) a reusable water bottle (BPA-free); and (3) a small thermos with lid that can double as a cup.

As I said before, sandwiches are a no-go for our kindergarteners. Older kids may love them, so just be sure to chill any sandwiches with meat or mayo by using the blue ice. Our kids like sliced organic ham or turkey in rolls, with whole wheat bread on the side, and cheese sticks. They are also crazy for tomatoes so, in season, we include small boxes of washed cherry tomatoes (sweet 100s are wonderful). "Dipping sauces" are also a fun condiment. My spouse has convinced the children that honey mustard is a "dipping sauce." I resist the urge to mock, however, because Spouse also has gotten the older children to eat green goddess dressing (with anchovies) by passing it off as a dipping sauce. I once fed the family goat loaf -- meat loaf made with, yes, ground goat meat -- by adding an extra thick ketchup glaze to the top, but I digress. At any rate, consider including a "dipping sauce" in a separate container.

Riffing on a recent idea in the SF Chronicle, you also could stuff an Early Girl or dry-farmed tomato for a good lunch. (These tomatoes are small, currently in season, and intense in flavor.) Slice off the top and scoop out most of the seeds and watery stuff. Sprinkle with sea salt and turn upside down on a paper towel to drain while you get other stuff ready. Beat together cream cheese, farmers' cheese, or goat cheese with a little soft butter and whatever chopped fresh herbs you can get away with. If kept chilled, the tomato cup may be eaten out of hand like a messy apple. Our kids also love cold bread and butter pickles, so that's another good idea for a separate container. They like a little salt, so sweet potato chips are a good pick and have more nutritional value than ordinary chips.

If your child likes sushi, a couple of vegetarian rolls would make a great lunch. I don't recommend raw or cooked fish in a lunch box environment -- it just seems too risky. Other options include cold noodles with sliced cooked pork or chicken; hummus; falafel; pita bread; carrot sticks; and any combination thereof. Bagels with cucumber, farmers' cheese, and tomatoes also have been a hit. My oldest son loves soup. The last time I made turkey and rice soup, he said, "Soup makes me happy when the day is all angry." (This is the only cute kid comment in this post, I promise.) Soup is where the thermos comes in handy -- hot soup in the morning should still be warm by lunch time; just don't put the thermos with the chilled items.

Good luck!