Nutritious, whole grains, seasonal fresh produce (organic when available) and letting the children be involved in the preparation of the food are essential to the early childhood programs. A healthy mid morning snack is provided. Children staying for KinderCare will need to bring their own lunch.

Food is such an important part of this early education that the children know the days of the week by the food of the day: Rice Day or Soup day, are much more familiar than the abstract Monday, Tuesday, etc. Food is one example of how the children understand the rhythm of the week and learn to think sequentially. The preparation of the snack can help children to make connections with the natural world. The table is set with earthen and glassware, cloth napkins and fresh cut flowers.

Snack time is a group activity where the children eat together family-style with their teachers. It is likely that they have also helped to prepare the food and set the table. Afterwards, they clear the table and wash their dishes. An emphasis on gratitude for the food and on table manners sets the stage for lifelong social skills.

*Note: Each child’s special nutritional needs are considered on an individual basis. Any allergies must be listed on the emergency medical form and made known to the teacher and Administration. If your child stays for the afternoon, we ask that they bring their homemade lunch in a simple lunchbox. It is very nice for the child to have a cloth napkin. Please avoid packaged snacks and sweets. We encourage a lot of water drinking throughout the day for the children.

Sample Snack Menu

(which includes a grain of the day)

Monday: Short grain brown rice with sunflower seeds, pumpkin seeds, aminos and olive oil served with sliced apples

Tuesday: Homemade bread (white flour, wheat flour, yeast, salt, olive oil, honey and butter) served with bananas

Wednesday: Vegetable soup made with onion, carrots, potatoes, garlic, olive oil and a variety of vegetables and herbs provided by the families with pasta noodles, lentils and/or rice

Thursday: Black and Pinto Beans cooked with onions, garlic, olive oil, cumin and salsa served with organic corn chips

Friday: Steele cut oats with cinnamon, plain yogurt, walnuts, raisins and honey