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Once upon a time I was in a doctoral program, planning on being a History Professor by the time I reached 30. Sitting in a library reading Latin turned out not to be my life’s calling, thank goodness, but I do get to wear the hat of ‘Choicelunch Historian’ when the opportunity arises.

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I probably have the best job in the world.  One of my main roles is to write the monthly menus for Choicelunch and work with Chef Travis and Chef Billy on creating new recipes that will thrill the 18,000+ kids we feed each day—especially yours!  (As much as I enjoy cooking and shopping for my son and husband (and Mom and Dad when they finagle seats at our small table), there is a REAL thrill in knowing our decisions can impact so many Californian kids.)

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I was lucky enough to be invited on a tour of the Straus farm and dairy this week, since we use their yogurt in one of our entrees (the yogurt parfait, of course!) Straus family creamery was the first organic dairy west of the Mississippi. I have talked before about the pleasure of meeting one of our suppliers, the people behind the raw ingredients we buy for our lunch program. The Straus tour was a new high point for me and I learned so much!

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I used to think of summer days spent sipping lemonade when I thought of summer vacation… quiet, lazy, and leisurely. Who doesn’t count the days until the last day of school and the beginning of relaxation?

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