CONTACT INFORMATION

Gus Travassos
Food Service Director
(617) 730-2499
travassosg@whitsons.com


Teresa Vidette  
Assistant Food Service Director
(617) 730-2436
teresa_vidette@psbma.org

Chris Faison
Chef
860-378-5793
faisonc@whitsons.com

Joanne Conneely
617-730-2415
joanne_conneely@psbma.org

Lawrence School
Mrs. Feltz
617-879-4310

Lincoln School
Mr. Foote
617-879-4610

Driscoll School
Mrs. Gojak
617-879-4266

Heath School
Mrs. Petroski
617-879-4550

Pierce School
617-730-2488

Runkle School
Mrs. Kantardzic
617-879-4679

Brookline High School
Bonnie Hatzieleftheriadis
(617) 713-5115

Baker School
Mary Foote
(617) 879-4511

Upper Devotion
Paulette Paula  
(617) 879-4947

Lower Devotion
Susan Crossley  
(617) 879-4429

MEAL PRICING

K-8
K-8 Breakfast

$1.75
K-8 Lunch $3.25

High School

HS Breakfast

$1.75
HS Lunch $3.50
HS Premium Lunch $4.25
Reduced Price Lunch $0.40
Reduced Price Breakfast $0.30
K-8 Milk & Soy Milk $0.50
100% Juice $0.50

Adult Lunch                                  $4.25

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pdf2017-18 Free and Reduced Lunch Application General Information

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School Nutrition Blog

Harvest of the Month: Apples

Image of apples in a basket
It is officially fall, which means it is not only the season for warm sweaters, pumpkin picking, and football, but it’s the perfect time for eating apples. 

Nutritional Benefits of Apples:

Apples are not only full of flavor, but they contain important vitamins and minerals as well. Their nutrients include fiber, Vitamin C, and antioxidants. The fiber present in apples helps to not only support digestive health but also weight management. Fiber has also been proven to keep your heart healthy and strong, as well as to decrease your risk of stroke.

The great thing about fiber is that it can help your child stay full throughout the school day. This will help them stay focused while learning so that they can ace their next exam. Another important nutrient in apples is Vitamin C. This particular vitamin is important because helps prevent us from becoming sick, especially during these cold months. It also helps to keep your blood pressure normal, decrease the risk of stroke, and keep your skin healthy. The outer skin of the apple happens to be the most nutritious part of the fruit, so it is important to not leave this part out!

There are a wide variety of apples to choose from, that can be used in many different ways. Apples are grown in as many as 50 states, so the different types and varieties are almost endless. The most common varieties for cooking are found in your grocery store.  Red Delicious apples, for example, are both crunchy and slightly sweet; these are excellent for a snack with your favorite nut butter. Granny Smith apples are another type of apple that is both crunchy and tart, and go best in your apple pie.

Find out which apple variety you like best by trying different kinds and incorporating them into your daily diet.  Apples can also go great in a salad, baked in the oven with cinnamon, or even as a filling in your favorite baked good. Try using apples in your next recipe.

Choosing your apples:

When selecting apples there are certain visuals to look for. Since apples vary in color, the best way to tell an apple is ripe is to feel it. Check for any bruises or soft spots; it is best to avoid these. An apple that is ripe will feel firm. The way you will store apples depends on when they will be used. When kept at room temperature they ripen more quickly. This method will work if you plan to eat them within a week. Those that will be stored longer should be refrigerated.

Get your family into the habit of eating fresh fruit by purchasing them often and having them available and ready to eat as a snack at home.  This will help your family develop healthy eating habits so that they choose fruit when they are away from home as opposed to a sugary processed snack. 

Contributor: Katherine Ancona, MS, RD, CDN

References:

https://www.epicurious.com/ingredients/how-to-make-the-most-of-apple-season-article

https://www.fruitsandveggiesmorematters.org/?s=apple