Deep Fat Fryers vs. Ovens: More on School Food and Infrastructure

by Bettina Elias Siegel on May 2, 2012

Yesterday’s post showing an elementary school “kitchen” the size of closet garnered favorable feedback from some in the school food reform community, who were grateful for the discussion of school kitchen infrastructure.

One of those positive responses came from the Kids’ Safe and Healthful Foods Project, a joint effort between The Pew Charitable Trusts and the Robert Wood Johnson Foundation to improve school meals.  That group was kind enough to share with me this short video from Kentucky which shows how one county, trying hard to feed its children well, is hampered by a lack of equipment.

As you’ll see, food there often gets deep fried instead of baked — simply because the school kitchens lack ovens:

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{ 1 comment… read it below or add one }

Randy May 6, 2012 at 10:33 pm

Did you notice how dark the oil in the fryers was? That stuff looked pretty old.

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