To those of you who are not familiar with who I am, my name is Suzie Bae and I am a senior attending Thomas Jefferson High School for Science and Technology, a governor’s magnet school located in Alexandria, VA. Not only am I a FCPS student, but I am currently serving as the Student Representative to the Board of Directors of Real Food for Kids, a non-profit organization dedicated to implementing whole foods in schools and educating school communities about the importance of eating healthful foods.
This blog will be dedicated as a space for me to update students, parents, and local community members about the ongoing work of RFFK through a student lens and changes being made to school food services! Please feel free to contact me at email@example.com if you have any questions or comments. Here’s to a fantastic 2016-2017 year!
Apologies for a lack of posts for the past two months; with both the college application season and school at their busy peaks, it’s been hard to sit down and write up a detailed post. However, in the two months that have passed since my recent posting, fantastic work and progress have been made. Recently, I started the Student Nutrition Advisory Council, or SNAC, a group of high school students who are working together to promote healthy eating within their schools and further serve as a bridge between the work of RFFK and educational centers. We’re planning to have our first meeting during the 2017 Real Food for Kids’ Culinary Challenge and Wellness Expo on March 11th from 9:30 AM to 2:00 PM at Lake Braddock Secondary School. The former brings together high school and middle school students from Northern Virginia and allows them to compete with lunch, breakfast and snack dishes designed to bring restaurant-quality food to school cafeterias. The latter brings together chefs and experts to share information on healthier cooking and lifestyles. All in all, the event is a fantastic experience for both students and parents, and I highly recommend for all to register: https://www.eventbrite.com/e/2017-real-food-for-kids-culinary-challenge-and-wellness-expo-tickets-31667170359.
Going back to the SNAC, our first project will be a seasonal student survey on cafeteria food, which we hope to release in either late February or early March (just in time for the Spring season). We plan to share the survey with Mr. Taylor and Mr. McElveen before releasing, in order to get feedback on the survey’s questions and projected responses.
With the second semester starting, I wish everyone the best of luck (especially to the seniors out there who may be suffering from acute “senioritis)! Please feel free to contact me at firstname.lastname@example.org if you have any questions or are interested in joining the SNAC team.
This past week, I decided to save my mom some work while also trying out the salad bar at TJ, especially after a few of my friends personally recommended it to me and spoke of how fresh the vegetables were. While some salads were already pre-packaged into styles such as Mexican and Oriental, I opted for the “make your own” salad, which came with a simple base composed of romaine, field greens, kale, and beets. On top of the leafy base, I piled on a Mexican corn mix (consists of red onion, cilantro, and sweet corn), grated cheese, cucumber and carrot slices, and some hearty protein in the form of baked chicken. Pairing the salad with a sweet honey mustard, I couldn’t have been any more satisfied with the crisp vegetables and perfect blend between the greens and chicken. Not only this, the salad was extremely affordable, at a remarkable low price of $3.50! As much as I love eating out at Sweetgreen and Chopt, the restaurants do make my wallet far more empty than it should be for a high school senior.
With that, I highly recommend students to try out the salad bars at their schools and possibly save some minutes packing lunch for much needed sleep and rest. You won’t be disappointed!