School Children Served Bloody Bagels
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Cafeteria worker fired for not reporting accident
Two New Jersey students had a ghastly surprise earlier this month when they picked up their breakfast at the school cafeteria and found that their bagels had been splattered with someone else's blood.
According to CBS, the students complained and the issue was tracked back to a cafeteria worker who had cut herself while slicing bagels that morning. The bagels should have been thrown out, but instead they were put out for sale. Twenty-eight bagels were put out, two were spotted and reported, and 10 were recalled after the blood was detected, which leaves sixteen potentially bloodied bagels unaccounted for and possibly eaten, according to Gothamist.
The cafeteria worker was fired after the incident was discovered. According to Pompton Food Service, the school's food service provider, sanitation rules required that the cafeteria worker report the accident, which she did not do. She was also said to be cutting the bagels with a knife instead of a bagel guillotine.
The fired worker agreed to take a blood test after parents expressed concern, but nothing of concern was discovered.
9 Ingredients for Making a Top-Shelf Bloody Mary Festival
Putting on a top shelf traveling bloody mary festival isn’t as easy as mixing together clamato juice, vodka, and a dash of Tabasco. It’s more like using high-end mixology and specialized house-made ingredients to create a once-in-a-lifetime cocktail experience. This spring, tipplers flocked to the third annual Bloody Mary Festival in both Brooklyn and Washington, D.C. At the latter event, I spent an afternoon sipping, eating, and going behind the bar to find out what made the brunch bevvy blowout so successful.
School Children Served Bloody Bagels - Recipes
Everything, Za’atar, Sesame, Poppy, Togarashi, Plain
Weekends: Cherry, Jalapeno-Cheddar (3)
Flavored Cream Cheese 4.5-5.5
Everything Chile Crisp .50
*Bagels are toasted by request only*
Horseradish-Scallion Cream Cheese 7
Bagel with Avocado (Open Faced) 11
Avocado, tahini sauce, maitake mushrooms
The Nick and Nora (Open Faced) 9
Avocado, cream cheese, and house everything chile crisp
Scrambled egg, ham, and tarragon cream cheese
Scrambled egg, kale, mushroom, cheese
House-smoked turkey, avocado, hummus, cucumber, sumac onions
I Wanna Be Your Joey Ramone 13
PNW wild salmon lox, cream cheese, capers, and salted cucumbers
Make it open faced with twice the salmon +4
PNW wild salmon lox, scallion cream cheese, pickled jalapeno, cilantro & onion
Line-caught tuna salad, caesar cream cheese, cucumbers, Mama Lil's
Henry Crabbe Salad Sandwich (Open Faced) 16
Dungeness crab spread, pickled jalapeno, sumac onions, and arugula
Dry aged roast beef, horseradish-scallion cream cheese, cucumber, pickled jalapeno
*$2 from each sold will be donated to Fair Fight
All burritos contain scrambled eggs & potato
Chorizo, cheese, arugula, cilantro & onion, guajillo salsa
Pork belly, kale, Mama Lil’s, tomatillo salsa
Pastured chicken, grilled onion, arugula, guajillo chile salsa, cheese
Porchetta, fried broccoli, mama lils, cheddar, guajillo salsa
Celery root 'al pastor', maitake mushrooms, arugula, cheddar
Dry aged beef, maitake mushrooms, habanero 'Copper' sauce, cheddar, onion & cilantro
The bagel is a breakfast classic, and great ones are hard to find. If you don't live near a bakery, or if you just like the challenge of making your own, the following recipe should get you started.
- 2 1/4 teaspoons active dry yeast or instant yeast
- 2 cups (454g) lukewarm water
- 1/4 cup (35g) malted milk powder or non-diastatic malt powder
- 2 tablespoons (25g) sugar
- 1 tablespoon (18g) salt
- 5 3/4 cups (690g) King Arthur Unbleached All-Purpose Flour
To make the dough: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, mix all of the ingredients, then knead until smooth, using your hands, an electric mixer, or a bread machine set on the dough cycle.
Shape the dough into a ball, place it in a lightly greased bowl covered with lightly greased plastic wrap, and allow it to rise until doubled in bulk, 1 to 1 1/2 hours.
Gently deflate the dough, and transfer it to a lightly greased work surface.
For the water bath: Put the water into a large, shallow pan it should be about 3" deep. Add the malt and sugar. Bring the water to a boil while you're shaping the bagels.
Take it a step further
How to shape bagels
Divide the dough into 16 pieces. Working with one piece of dough at a time, shape it into a ball. Poke a hole through the center with your index finger, and twirl the dough will form a ring.
Place the bagels on a parchment-lined baking sheet as they're shaped.
Once all the bagels are shaped, reduce the boiling water bath to a very gentle simmer. Starting with the first bagels you shaped, gently transfer 3 or 4 at a time to the water bath don't crowd them. Simmer them for about 30 seconds on each side, then return them to the baking sheet.
Bake the bagels for 20 minutes, or until they're a deep golden brown. Remove them from the oven, and cool them on a rack.
Serve bagels warm or at room temperature. Store at room temperature, well wrapped, for several days freeze for longer storage.
7. Nacho Bar
Who doesn’t love nachos and this food bar can be a great option if you have people with gluten or dairy allergies. Simply include corn chips and then can skip the cheese and other dairy ingredients. Want to make it even easier? Buy pre-made guacamole and chopped vegetables. I personally love buying the frozen fajita vegetables at our grocery store – they are super inexpensive and already prepared for you. Think frozen vegetables are less nutritious? That is a total myth! (via Fantabulosity)
Get Turnt with Bloody Marys and Bacon Egg and Cheese Bagels for Brunch
If you and your friends are looking to slug a few cocktails back at brunch while still keeping your belly well-lined, then a Bloody Mary paired with a bacon, egg, and cheese bagel is what you’re lookin’ for.
Bloody marys might be made with vodka (that drink you love to hate and hate to love), but the other savory ingredients will mask its alcohol flavor and give you the proper hair of the dog treatment. The result? you’re ready to get right back on that horse and start partying again. You can make the bloody mary as spicy as you want and your mom can rest easy because it has vegetables in it. Read: it’s healthy.
Let’s get boozy.
Prep Time: 0 minutes
Cook Time: 10 minutes
Total Time: 10 minutes
6-oz. tomato juice
1 tablespoon Worcestershire sauce
Salt and pepper
1 strip bacon
1 stalk celery
Bacon, Egg and Cheese Bagel:
2 strips bacon
1 slice cheese
1. Add 6-oz. of tomato juice on ice.
2. Add 1.5 to 3-oz. (or however boozy you’re trying to get) of vodka.
3. Add 1 tablespoon of Worcestershire sauce to that business.
4. Sprinkle in hot sauce (add to your liking)
5. Stir or shake all ingredients.
6. Add bacon.
7. Add a carrot stick.
8. Add a celery stick.
8. Drink up.
Bacon, Egg, and Cheese Bagel Directions:
1. Toast a bagel in the toaster.
2. Cook the strips of bacon to your liking.
3. Crack open 2 eggs onto a pan and cook them to your liking (sunny side up if you want some nice yolk porn).
4. Melt the pieces of cheese and then combine all the ingredients on top of the toasted bagel.
5. Take a bite out of your delicious creation.
Share All sharing options for: The Radical Origins of Free Breakfast for Children
Fifty years ago, in 1966, the U.S. federal government started playing with a radical idea: serving free breakfast in schools. School breakfast programming started small and inauspiciously with a two-year pilot program conceived and championed by Kentucky congressman Carl Perkins. According to the Center for Nutrition Policy and Promotion, Perkins was initially concerned with the plight of children in rural areas, who got up early to work the fields with their parents and arrived to school hungry after long bus rides. After small steps and trial and error in the 1960s, the program expanded and was made permanent as we know it in 1975.
Free breakfast is now one of the U.S. government's largest welfare programs, offering free meals to children whose families are below the poverty line. In 2012, the program served breakfast to 12.9 million children before school and spent $3.3 billion on operating costs, according to the USDA's Food and Nutrition Service.
Unlike free lunch — which has existed formally since 1946 and has attracted great adulation and intense ire during its long tenure — school breakfast has usually flown under the radar of both nutritionists and public policy theorists. Even less known are the more revolutionary connotations of offering free breakfast to children. For some scholars, widespread free breakfast programming didn't begin with the federal government, but rather, with radical actions from the Black Panther Party.
"I really do believe that the government expanded their breakfast program because of the work we were doing."
While the USDA was starting its breakfast pilot program under the auspices of the Child Nutrition Act of 1966, the Black Panther Party was busy organizing its own Free Breakfast for Children Program. Initially operating out of St. Augustine's Church in Oakland, California, the Panthers' free breakfast program was a direct response to the war on poverty, the U.S. government's promise to provide basic needs (housing, food, safety) to its citizens. "They basically said that there was this war on poverty that was supposed to be feeding people, taking care of people, but it wasn't [in the black community] — so they were going to," says Joshua Bloom, a history professor at UCLA and co-author of Black Against Empire: The History and Politics of the Black Panther Party.
"I really do believe that the government [expanded] their program because of the work we were doing," says former Black Panther member Norma Amour Mtume. Mtume, now 66, joined the Party at age 18, following an incident in which her first husband, also a Party member, was badly beaten by police in a raid of the Panthers' offices in December 1969.
Mtume quickly became involved with the Breakfast Program at the Party's Los Angeles chapter, which served cooked food out of a rotating scheme of houses turned organizational offices. "I don't think [the government] wanted to be outdone by a community-based organization, especially the Panthers," Mtume says. "I really think we were very instrumental in school food programming."
Party co-founders Bobby Seale and Huey P. Newton had worked in social service organizations in Oakland before starting the Black Panther Party in 1966. They knew a lot of the neighborhood kids and saw their political organization as a change agent for the black community. Free Breakfast for Children began as one of a number of the Panthers' survival programs and quickly became one of the organization's capstone programs.
Organizing in 1968, the party served its first St. Augustine's free breakfast in January 1969, under the leadership of congregation member Ruth Beckford-Smith, according to Bloom's research. Churches were ideal spaces for food programs because they were community hubs that often had kitchens and could accommodate meal service, Bloom says.
Photo courtesy Norma Amour Mtume
"Breakfast programs and other survival programs were really oriented toward building constituency and support, and addressing people's real needs in a way that built community," Bloom says. "[The Panthers] were about building allies and not just about challenging police brutality."
Supplies like grits, eggs, toast, and milk were donated by local businesses, as allies across the country pitched in to make breakfast go further (Bloom reports that some businesses who weren't Panther allies were strong-armed into cooperating anyway).
For Bloom, as well as for former Black Panthers who served breakfast in the late 1960s, the programming shed important light on gaps in the U.S. government's food programming — and did indeed foster community. JoNina Ervin, now 67, is a former member of the Panthers' Detroit chapter. She remembers standing in line for Huey Newton's wake after his murder in 1989, and meeting young adults who had eaten at the Breakfast Program as kids in the late '60s. "All these young people were saying, 'I'm here to pay my respects, because when I was a kid y'all fed me breakfast. If I hadn't had that breakfast I wouldn't have had nothing to eat,'" Ervin says.
Mary Bridges, an Oakland resident, grew up in St. Augustine's church, where her father was at one point the congregation's minister. She remembers St. Augustine's becoming a highly surveilled, contentious space when Black Panthers started meeting there in the late 1960s. Church elders, particularly, "took a long time to come around to the fact that the Panthers were going to meet there and that they had a viable program," she says.
Meanwhile, visits from the police became more and more frequent as Party members started organizing out of the space and providing free breakfast to children, Bridges says. Her account is consistent with documentation from that era. A memo from J. Edgar Hoover to a San Francisco surveillance officer in 1969, republished in Bloom's Black Against Empire, demonstrates that Hoover wanted to disrupt the Breakfast Program exactly because it was effective and popular with moderate community members.
"One of our primary aims in counterintelligence as it concerns the [Black Panther Party] is to keep this group isolated from the moderate black and white community which may support it," Hoover wrote on May 27, 1969. "This is most emphatically pointed out in their Breakfast for Children Program, where they are actively soliciting and receiving support from uninformed whites and moderate blacks." By November, the Panthers reported that the program had spread to 23 cities. Between 1969 and 1970, the party claimed to have distributed free breakfast to 20,000 kids.
Free breakfast served at a school in Washington, DC. Photo: Evelyn Hockstein/Washington Post via Getty Images
Susan Levine, a University of Illinois at Chicago history professor and the author of School Lunch Politics: The Surprising History of America's Favorite Welfare Program, doesn't think that the Panthers' programs directly motivated changing legislation around school breakfast and lunch. But as the Free Breakfast for Children program grew, the U.S. government's attentions to breakfast happened to increase as well, going from spending just $600,000 on breakfast programs in 1967 to feeding 1.18 million kids breakfast in 1972, according to the USDA.
Instead, lobbying by mainstream women's organizations caused policy shifts in the late 1960s, Levine says. After the Child Nutrition Act passed in 1966, a confluence of women's organizations formed the Committee on School Lunch Participation (CSLP) and published a report called Their Daily Bread. The result was a scathing account of the ways in which poor children were left out of school lunch programming.
Not every school district offers free breakfast, and those who do often struggle to keep student participation going strong.
"The Panthers were part of the general context in the late 1960s," Levine says. "But I think CSLP was probably more specifically influential, because they actually went to Congress and testified, and their report got a lot of attention in the wake of Martin Luther King, Jr.'s death."
Either way, school breakfast for kids went mainstream in the 1970s, serving more food to more students than ever before. These days, institutionalized breakfast's potential for raising student achievement — and its status as a big-business, unevenly funded program — make it highly political subject matter, even after all these years.
Today, not every school provides free breakfast, while lunch offerings are universal (compared to its $3.3 billion bill for breakfast, the National School Lunch program spent $11.6 billion in 2012). And some districts which do offer breakfast programs struggle to keep student participation going strong. For Levine, school lunch may also have higher participation because it carries more weight than breakfast in American cultural constructs. "The school lunchroom is an iconic setting," Levine says. "Culturally lunch has a lot more cache than the breakfast program."
Jennifer LeBarre, Oakland Unified School District's director of nutrition services, says that her program serves breakfast to just 6,500 students each day, out of a total enrollment of 49,052. "There's a big gap between who we could be serving and who we are serving," LeBarre says. To drive up participation, her team has started trying alternative breakfast models, where students can grab free breakfast on their way to class instead of showing up to eat before school starts. And serving breakfast after the bell — while making it available to all students, regardless of income — could reduce the stigma that students who show up early for breakfast sometimes feel, LeBarre says.
These days, Oakland's school breakfast looks a little bit different than the eggs and grits that started at St. Augustine's. LeBarre's program offers bagels, pancakes, scrambled eggs, fresh fruit, and an egg and English muffin sandwich. Her staff is working within guidelines mandated by the USDA (yes, the same controversial guidelines which have come under scrutiny from public health and nutrition experts).
Like many who work closely with school food policy, LeBarre is critical of some aspects of the USDA's program. Recent changes to USDA requirements focus on making whole grains available to students, but they eliminate the requirement to serve protein. "With so many students at high risk for diabetes, it doesn't make sense to have a whole breakfast program focused on grains," LeBarre says.
"If districts were willing to up the taxes to pay for more funds, they might be able to improve school food."
But at the end of the day, now, as in 1966, many of the breakfast program's limitations come down to funding. LeBarre's district won't see any additional funding from the federal government for improving the quality of the food it serves, so there's not much incentive to do so. Levine, for her part, says that school breakfast and lunch programs face the same problems. "Local food districts are so pressed for funds," Levine says. "If districts were willing to up the taxes to pay for more funds, they might be able to improve school food." And the problem is bigger than just buying better food: Most schools, especially urban schools, don't have kitchens, Levine notes. This makes it difficult for them to cook fresh food, so they purchase pre-made meals and re-warm them instead.
In Minneapolis Public Schools, student participation in free breakfast programs is significantly higher than in Oakland — the program serves breakfast to 11,500 of the district's 34,000 students. Michele Carroll, the district's culinary and nutrition services business manager, said her department prides itself on providing food to low-income students who might not otherwise have access. "If families have the opportunity to provide breakfast at home, great, but it's important to provide it for those who don't have it before they get to school," she says.
In California, in response to calls for healthier, more local food in classrooms, some of Oakland's school meal programming has come full circle — back to the Panthers. LeBarre's district is now working with West Oakland Farms, a new non-profit urban farm started by former Black Panther Party chair Elaine Brown. LeBarre runs an after-school produce market which sources its wares from Brown's farm.
West Oakland community members still have strong — and often fond — memories of the Black Panther Party's organizing efforts around basic needs. For those who remember, current school breakfast and lunch programs are a part of that legacy. "I think the work that [the Party] did was in a whole different playing field," LeBarre says. "But I certainly believe that the work we do in school food in Oakland plays a key role in improving the health outcomes of our children and getting them ready for academic success."
Lead photo: A Black Panther public food drive, circa the late-1960s. David Fenton/Getty Images
10 delicious recipes you’ll want to make for Mother’s Day brunch
There’s no better excuse to try out a new breakfast recipe than Mother’s Day.
Lots of people tend to go to a buffet where they serve the same boring breakfast foods, but that might not be as common this year, considering the pandemic -- so why not change things up and try some new dishes that will delight your taste buds?
From breakfast pizza to a pie filled with biscuits and gravy, we have a feeling your family -- and the mom in your life -- will never forget this epic brunch.
Broccoli Cheese Quiche from How Sweet Eats
Is there anything better than a delicious quiche? The best part about making this is that it can feed a lot of people, with not a lot of work involved. Can you imagine making individual sunny-side up eggs for 10? No way! You’ll have this show-stopping brunch recipe done in just an hour. Feel free to substitute any veggies you want with this one, too.
Baked Blueberry Pancakes from Taste of Home
We've all had pancakes more times than we can count, but have you ever had a baked pancake?
You make normal pancake batter, but you pour it into a pan and bake it until it looks golden brown. Cut the pancakes into triangles and serve with some powdered sugar and syrup. Like the recipe above, you can add whatever kinds of fruits and nuts you want. Yum!
Strawberry French Toast Bake from Yellow Bliss Road
This is another great recipe that you can make ahead of time and then put it in the oven. This recipe uses Hawaiian rolls because they are extra great at soaking up all that delicious milk, butter and sugar.
Bagel Breakfast Sliders from Delish
Who doesn't love a good slider? Amp up your favorite breakfast sandwich that you would normally get at a fast-food restaurant with this incredibly easy recipe. You'll use mini-bagels from the grocery store as the bread for this sandwich, along with bacon, cheese and eggs. We'll take all of them, please!
Biscuits ‘N Gravy Pie from Delish
Have we died and gone to brunch heaven? Biscuits and gravy is a brunch staple, but the fact that this takes the iconic dish and turns it into a pie is beyond amazing. While the name of this recipe does sound slightly intimidating, the steps to making this delicious dish are pretty simple.
Puff Pastry Breakfast Pizza from How Sweet Eats
Some might think that breakfast food and pizza don’t coexist, but this recipe would beg to differ.
Instead of using a traditional pizza dough, use frozen puff pastry instead, so it will have that bread feel to it. Load the pizza up with eggs, cheese, bacon and any other kinds of veggies you’d like.
Sheet Pan Brussels Sprout Bacon Egg Hash from Delish
Need something quick to throw together for brunch that's also a little bit healthy? This recipe is for you.
Granted, adding the bacon takes away some of the healthier aspects, but you can always substitute it. But you know what? It’s a holiday -- keep the real bacon!
Orange Dream Pull-Apart Bread from Taste of Home
Is your mouth watering yet? This dish sounds like a lot of work, but using packaged buttermilk biscuits will make it so much easier to make this recipe. You will fill up each biscuit with a chunk of cream cheese, and the orange glaze that goes on top sounds heavenly.
Classic Bloody Mary from All Recipes
Brunch can’t be complete without a classic Bloody Mary. Try turning your kitchen into a full Bloody Mary bar with lots of options for garnishes, such as ham, sausage, cheese, pickles, olives or whatever you have lying around.
Strawberry Cashew Smoothie
You’ll need something else to serve if your mom doesn’t want a Bloody Mary, so try a refreshing smoothie. Not only will it taste delicious, but this drink will give you protein from the cashews and nutrients from frozen cauliflower that’s in it, too. Enjoy!
What recipes do you like to make for brunch? Let us know in the comments below.
This story was first published in 2019. It has since been updated.
If you're human (and not gluten-free), you have stale bagels getting even more stale in your freezer. Turn them into bagel chips and make everyone happy. On a lazy Sunday, slice the bagels into 1/4-inch slices, brush them with olive oil then bake them in the oven until golden brown. Seal them in a bag and have them ready for whenever your little one comes home hungry. Serve them with cream cheese, hummus or even peanut butter.
Squash your kids' after-school appetite with some high-protein cottage cheese on toast. Mix some fresh dill, tarragon, chives or whatever fresh herbs you have on hand into a container of low-fat cottage cheese. Season with salt and pepper, then spread over some toasted rye bread. This should hold them over until dinnertime.