Creating a culture of future foodies

jp_nyc said:
My kids’ school district has a real chef who oversees menus for the entire district. It’s real food, with fresh organic ingredients like they serve in France and Japan. Kids love it.
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I am glad some schools in Colorado are doing it right. My step-daughters school has the usual bare palatable pizza/mac n'cheese/ burgers/ ham and cheese sammich. They do make veggie sticks an option along with tater tots and ice berg lettuce. Most of her friends bring their own lunch because the school food is not very good, even if it is free.
 
DinoMikeSr said:
Everyone says go to farmer’s markets but when I go I see many items on steroids that do not look like what we grew at home in the 60’s and 70’s. Something is being introduced to get these super grown products. It’s all jacked up.
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It’s mostly selective breeding. Everything has been bio engineered for shelf life, size, and color. And it’s all terrible. Fresh tomatoes taste like water. Heirloom tomatoes are great but they’re only available for four weeks of the year. But they’re huge so someone is trying to make them smaller and those taste like water. Chicken breasts and turkey breasts are like a mouthful of dry oats unless you can afford to buy a heritage bird, and most people can’t. USDA Choice steak is only good for dog food. At least the apple industry killed off Red Delicious. With GMO foods there’s the potential to make foods perfect, which shelf life, color, and flavor. But we can’t have that because food companies realized that they could charge more money by spreading anti science propaganda and putting “GMO-FREE” on the package.
 
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