Our Chef and Food Educator derives inspiration from organically grown, local, sustainable produce, student interest and special needs, the work of Alice Waters, and other local farm-to-table chefs to create the Little Owl Preschool weekly menus. The Chef makes lunch, and two snacks daily, using student collaboration whenever possible. Menus are based on local and sustainable, produce, fish, hormone-free dairy, whole grains, and simple recipes to make fresh and flavorful food. Meals are served family style so that students can engage with food and learn skills to become independent. Little Owl Preschool is a peanut-free environment.
Little Owl is a proponent of the culinary philosophy that maintains cooking should be based on the finest and freshest seasonal ingredients that are produced sustainably and locally. The Little Owl kitchen advocates for a food economy that is "good, clean, and fair." We collaborate with a community of local farmers whose dedication to sustainable agriculture assures our kitchen a weekly supply of fresh and delicious ingredients.
In September 2012 Little Owl Preschool became part of The Edible Schoolyard Project http://edibleschoolyard.org/program/little-owl-preschool. Our teachers engage students in an “eco-gastronomic” curriculum. By actively involving students in all aspects of the food cycle, The Little Owl Edible Schoolyard is an education program that instills the knowledge and values needed to build a humane and sustainable future. Little Owl Preschool integrates gardening, cooking, and sharing meals and snacks into the core curriculum. We use food traditions to teach, nurture, and empower preschool students.
The following principles are used for menu planning guidelines:
Some of the ways in which we involve our students in food preparation, learning, and enjoyment: :
Our Reggio-inspired kitchen is a place of symbolic and cultural significance, expressing care, attention to our community, and the value of differences in customs and traditions. Our kitchen is open to students, teachers, and families. Several of our parents volunteer to help the chef in preparation, clean-up, and facilitating student involvement, thus opening the rich, fragrant, and delicate dialogue between children and the kitchen to their families and home kitchens as well.
For a printable version of the menus, CLICK HERE
Accommodations/food substitutions will be made for dietary restrictions when applicable.
Some vegetables, & herbs organically grown on site.
Subject to change with availability of ingredients, please see kitchen white board for updates!