A lesson in school lunch
“Eat the taco salad. It’s good.”
The reassuring comment came from a crowd of seventh-grade boys at Velma Hamilton Middle School as I prepared to eat my first school lunch in more than 40 years.
They politely made room for me at the front of a line that circled the cafeteria/multipurpose room, nodding enthusiastically as I took the salad. As a former food writer and restaurant critic newly returned to covering topics about children and education, I wanted to experience firsthand school lunches at Madison’s elementary, middle and high schools. Madison, like communities across the nation, is re-evaluating school meals with an eye toward making them more nutritious and appealing.
The taco salad featured finely shredded lettuce, providing a reasonably crisp bed for a mound of mildly seasoned ground beef; a dab of sour cream, a small plastic container of salsa and a small package of salty, tortilla chips completed the spread. It was the most popular purchased lunch option that day, although a majority of Hamilton’s sixth-, seventh- and eighth-graders appeared to have brought their own lunches. With a half-pint of milk, the meal cost $3.30 (adult full-price middle school lunch). I’d probably give it a grade of C+ or B-.
