New Tuesday meals debut in lunch line

By Chase Stevens ’12
THE ROUNDUP

There’s a new aroma wafting from the Michael’s lunch line every Tuesday.

These bursts of flavor come from the new healthy meals being served in the far right lunch line.

Every week Michael’s is now serving new, healthy meals to help provide students with a nutritious alternative to their regular food choices.

“They’re low sodium, low sugar, and low fat. We’re not doing processed foods, so we can control the fat, the salt and the sugar,” said Chef David Knotter about the new lunches.

“We were going to do it once a month, but the first one went pretty well, so it was decided that we would do it every Tuesday and see how that worked out.

“If our sales go down, then we’ll switch to every two weeks,” Chef Knotter said.

So far, they have served a bone-in chicken with ratatouille, carne asada with a side of green beans and turkey with sage and a side of potatoes. There are other healthy lunches being planned.

The meal is very similar to what teachers get to eat every day.

“The teachers get a full salad bar, and I can put gravy on their turkey, which I can’t put on the healthy lunch,” Chef Knotter said.

However, the response from the students has not been all positive.

“I haven’t eaten their healthy meals yet. They didn’t look appetizing. I have never seen that line busy. Michaels is just wasting money,” said Adam Power ’12.

Another possible downside to the healthy lunches is that it costs $5 as opposed to other foodstuffs, which usually cost $3.

But there’s a good reason for that.

“It costs more because its unprocessed,” Chef Knotter said. “We have to nurture it a bit and spend a little bit more labor on it.”

Teachers are in support of new, healthy meals at Brophy.

“I do think we have a moral institutional obligation to give our students healthier food choices,” said Mr. Chris White, one of the health teachers at Brophy.  “I believe we are moving in a positive direction on this, and Michael’s has been very supportive and taken a leadership role in this effort.”

Even though there is some negative feedback, that doesn’t stop Chef Knotter.

“I’m going to keep going,” Chef  Knotter said. “I’m not going to give up until you guys are completely healthy.”