I want to enroll in DCPS immediately. School started today, and lucky students at 27 schools were treated to new salad bars in the cafeteria.
There will be no browning iceberg lettuce, but vibrant greens ranging from mesclun to arugula to baby spinach. No wan tomato slices trucked in from some farming hell in Florida, but local heirloom tomatoes, zucchini, bok choy, and kale.
Nutrition chief Jeff Mills tells Mike Debonis of the Washington Post that his goal is to help students develop “natural palates” and lose their taste for added salt, sugar and fats. Mills says he spent the summer testing 30 local greens and has worked to create more options for students.
Kids can make their own creations of the many ingredients, including sunflower seeds, oven-roasted turkey, jicama, snap peas, and oriental chicken strips, or they can opt for a “featured signature salad,” like the Mexican Caesar: chili lime shrimp, parmesan, and avocado on romaine.
The cost for these Chop’t-shaming salads? $1.60. Every skinny twentysomething lined up at Sweet Green is green with envy.