#112 We need to talk about school lunches

Why are they so bad?

Before we get into today’s email, I want to send strength & prayers to all affected by the devastating fires in California. It’s heartwarming to see people all around the world help in any way they can. If you’re looking to donate, Chef Gruel & Lauren Gruel are running an incredible operation at Calico Fish House. They’re bringing resources directly to survivors of the fires in SoCal. Right now, they need:

• Individually wrapped snacks

• Protein bars

• Canned goods

• Toilet paper

Please no clothing, even new at this point. Pause on Amazon or any online ordering. We are buying what’s needed with the money received. You are all such a blessing! We are working closely with the donations centers to stay updated on what is needed.
— Lauren Gruel

Address: 16600 Pacific Coast Hwy, Huntington Beach, CA 92649

God bless!

We need to have a conversation about school lunches. Why are they so bad? Why are our children being fed absolute garbage? Shouldn't that be one of the FIRST priorities for taxpayer money?

In a proper society, we would feed our children the very best. Grass fed grass finished meat. Milk. Kefir. Yogurt. Eggs. Slow cooked lamb legs. Bone broth rice. Freshly pressed orange juice after PE. Oyster Fridays. Perhaps even targeted supplementation. We need to teach our kids real nutrition and that starts with real food on their plates, or should I say trays.

Even with something as simple as seafood.... why have we normalized giving our children the worst possible cuts? We should avoid farmed white fish, the lowest tier of the fish farming industry. No farmed salmon. Instead, we should serve them them fresh wild caught seafood. Wild sockeye salmon. Wild sardines. Real seafood is the best omega 3 supplement.

Of course, it's expensive. But think about it... if done right, it would be one of the best allocations of resources of all time.

While institutional change will take time, parents could pack nourishing lunches for their kids. The only problem here is that not everyone is able to reheat their meals. One option is to eat the meals cold, which some people can do, but the experience isn’t really enjoyable. An alternative is to have a heavy breakfast and a heavy dinner and to snack on real food during the day. Some options include things like:

• Hard boiled eggs
  Extremely underrated source of protein. Nutritious. Convenient. Minimal cleanup (comes in it’s own little case). Could easily pair it with a slice of sourdough.

• Smoked wild caught salmon
  You don’t need to add anything to it, really. Only worry is it might go bad if you’re in a warmer climate. If not, it’s incredible. Would eat right out the packet like a cat would

• Cheese
  Great source of calcium on the go. Bring a tiny chunk of parmigiano reggiano with you.

• Canned Seafood
  Whether it’s smoked oysters, cod liver or wild sardines in extra virgin olive oil, canned seafood is the best “fast food” in the world. Extremely nutritious! Choose which type depending on your other meals of the day to round off your macro and micronutrients for the day.

• Fruit
  You can never go wrong with an assortment of sliced fruit in a glass container. Bring whatever’s in season, and whatever you can get fresh locally. Best snack ever.

• Liquids
  One great way to get calories in on the go is to sip on nourishing liquids. Freshly pressed orange juice. Coconut water. Pomegranate juice.

• Honeycomb
  Nature’s candy. A great sweet treat you could bring with you for a great carb boost.

What else?

Enacting God’s will

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What’s the best pairing?

What’s your favorite pain au chocolat pairing? For me, it’s simple.

1. Cappuccino

2. Espresso

3. Orange juice

A glass of cold milk is a great shout as well!

The cappuccino was born to be served with a pain au chocolat. It's the perfect 10am pairing. Nothing quite like dipping an oven warm pain into a frothy cappuccino. Coffee and cacao dance in unison. Eternal lovers. Flaky pastry meets creamy coffee. A match made in heaven.

❋ ROSEMARY PARMESAN SHORTBREAD CRACKERS

How to laminate herbs onto your crackers

Laminating just means you’re pressing fresh herbs onto the surface of your crackers before baking. I’ve done it before with my Pansy Topped Shortbread Cookies. The laminated herbs will cook right into the crackers. I find the easiest way to do this is to place small herbs on the dough, cover with waxed paper, and use a rolling pin to flatten the herbs into the dough. Then use your biscuit cutter to cut out your crackers.

Set out these buttery savory herb shortbread crackers at the cocktail hour for an elegant alternative to chips. I’ve included a pretty customizable menu and place cards to help you set the theme for a brunch or afternoon tea.

❋ SAFFRON POACHED PEAR & PISTACHIO TART

This tart has saffron and cardamom poached pears baked over pistachio orange blossom frangipane. The pears are tender, the frangipane cakey and sweet, and the aromatic flavours are predictably wonderful – in particular, I love the orange blossom pistachio frangipane, a combination inspired by pistachio maamoul filling.

It’s essentially a riff on a classic pear and almond frangipane tart, but I love this particular combo enough that I’ve made this tart a few times now. Depending on the size of your pears, you’ll be able to fit more or less into the tart. I do prefer how it looks with smaller pears – but it will work with whatever you have!

❋ GREEN LEMON RICOTTA RAVIOLI WITH A PROPER SAGE AND BUTTER SAUCE

A classic pairing of flavours is in order with this ravioli, featuring a bright dough and filling from cavolo nero (OKA Tuscan kale). Lemon zest in the ricotta filling packs a punch and adds a zing of citrus through this dish. Served in a classic beurre monté, a French preparation resulting in a perfectly emulsified butter sauce.

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