About us
We are proud of our Dining Hall and the healthy choices we have developed for our community of more than 600 students, faculty and staff.
In 2005 the school began to explore a philosophy of health and wellness through diet, exercise and education. First, we eliminated candy and soda vending machines during the school day. Then, we formed a committee to transform the lunch menu. Many items are made from scratch with the freshest ingredients. The menu consists of whole-grain breads and pasta, fresh vegetables and fruits, 100% fruit juices, low-fat milk, brown rice, yogurt, homemade soups and a salad bar that features more than 30 different items. Fruit is always available for snacks, and sugary deserts are only served twice a week.
The menu includes escarole and bean soup, Mediterranean quinoa, pumpkin and black bean soup, and Indian-spiced chickpea and roasted tomato soup. There are still the perennial favorites: the taco bar, spaghetti and meatballs, and peanut butter and jelly sandwiches - in whole-wheat, low-fat versions.
In 2005 the school began to explore a philosophy of health and wellness through diet, exercise and education. First, we eliminated candy and soda vending machines during the school day. Then, we formed a committee to transform the lunch menu. Many items are made from scratch with the freshest ingredients. The menu consists of whole-grain breads and pasta, fresh vegetables and fruits, 100% fruit juices, low-fat milk, brown rice, yogurt, homemade soups and a salad bar that features more than 30 different items. Fruit is always available for snacks, and sugary deserts are only served twice a week.
The menu includes escarole and bean soup, Mediterranean quinoa, pumpkin and black bean soup, and Indian-spiced chickpea and roasted tomato soup. There are still the perennial favorites: the taco bar, spaghetti and meatballs, and peanut butter and jelly sandwiches - in whole-wheat, low-fat versions.