Columns Opinions — 07 February 2012
Column:  Staffer approves of new lunch items

There are a few new foods being added to the school lunch and breakfast menus.  Italian pasta bake. Garlic cheddar biscuits. Breakfast pita. These are just a few of the new foods that the school cafeteria is offering students.

The school started to offer these new entrees and sides to comply with new recipes from Kansas Healthy Recipes. The Kansas Healthy Recipes is a book of recipes that the school chose to use for meals to make them healthier. These recipes feature many of the lunches that students are used to, such as crispitos and stromboli. Some ingredients, such as salt, however, have been removed from the foods for a healthier outcome. Another ingredient that has changed is wheat bread instead of white bread.

The food may not taste as good compared to before the new recipe, but if it is healthier, it is very good in my book. Some of the new foods, such as the Italian pasta bake, have not yet been on the lunch line, but most of the foods that have been are very good. I am a big fan of the new garlic cheddar biscuits, and they are better than the regular biscuits. The only new food that I do not like is the new version of the biscuits that are used for biscuits and gravy. The biscuits seem too dense for my taste.

These are just a few of the new foods that the cooks are making this year. More foods will be added and some other lunch sides will become more common in the lunch line.

“Most of the new foods are actually really good,” sophomore Charlie Pyle said.

This is actually the feeling of most students. Out of 50 random students surveyed, approximately 87 percent said that they approved of the new foods.

“The new foods are good, but the new versions of some the old foods are actually not very good,” junior Annette Trieb said.

By Jacob Milham, Managing Editor/Business Mangager

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