The Return of the Hot Lunch Program
Mekeni! Mangan Tana! Come through! Let's Eat!
Mekeni! Mangan Tana! This is the greeting in the dialect of Kapampangan belonging to the river people of Northern Luzon in the Philippines. Like “Aloha” or “Ni hao!” It is a blanket greeting. It literally means “Come through! Let’s eat!” Whether a friend, relative or stranger, hospitality is extended to all. And it’s no joke; Kapampangans are proud of their cooking, with a delicious meal or treat at the ready. Food is about nourishment and it’s so much more. Therefore, having a quality lunch program at school adds an extra level of welcome and comfort for my first grader and myself each day. – Ian Serrano Cuevas, Webmaster
Revitalized Hot Lunch Program
We are thrilled to announce the return of our hot lunch program, designed to meet the nutritional needs and culinary expectations of our Waldorf students. This program is more than just a meal service; it’s a commitment to providing wholesome, nourishing food that supports the health and well-being of our students. With a focus on fresh, organic, and locally-sourced ingredients, each meal is crafted to enhance the learning experience by fueling young minds and bodies with the best nature has to offer.
Chef Charlie's Culinary Expertise
Chef Charlie, renowned for his dedication to quality and taste, leads our hot lunch program with a passion for creating delicious, balanced meals. His expertise ensures that every dish not only meets dietary needs but also delights the palate. By integrating traditional cooking methods with modern nutritional insights, Chef Charlie brings a unique culinary experience to our students, fostering a love for healthy eating.
"Food, indeed, is a cornerstone of Waldorf education. Not only for its obvious health-giving qualities, but also for the way it connects us to one another, our ancestors, and the land we inhabit. Food is part of the traditions that sustain us and is a window into new cultures and understanding. It is a way to hone a craft through practice, repetition and failure, and to enkindle a passion. Finally, when we are at our best, providing food to others is an act of service and of love."
Beverly Amico
Waldorf Education Advocate
Lineage Meals Philosophy
Commitment to Quality Ingredients
Lineage Meals is dedicated to sourcing the highest quality ingredients to create meals that are both nutritious and delicious. Our philosophy centers around using fresh, organic, grass-fed, and locally-sourced produce to ensure that every meal is packed with essential nutrients. By partnering with local farms and ranches, we support sustainable agriculture and bring the best of the season to our students’ plates. Meals are always made from scratch using only natural fats like butter, ghee, tallow, and high-quality oils ( unrefined coconut oil, California olive oil, and California avocado oil), and without highly processed ingredients or seed oils. Our commitment to quality extends to every aspect of our meal preparation, from the choice of ingredients to the final presentation.
Community Partners
If it takes a village to raise a child, then it must take a community to feed a school.
We are also partnering with Sara from Bread in Jamul for delicious organic sourdough bread to be served with our weekly soups. You can learn more about her amazing bread here.
Our beef and chicken is humanely raised and sourced from Perennial Pastures, a regenerative ranch in San Diego county. We have periodic cow shares on order and plan to offer more variation in our meats offered. For more information on Perennial Pastures, their practices, and nose to tail eating please visit their site here.
In the near future, we hope that our own school garden, with the help of Madame Womble and the gardening students, will produce some of the vegetables for the hot lunch program – making it a true “farm-to-table” experience.
Chef Charlie's Three-Week Menu
Variety and Comfort in Every Bite
Chef Charlie has meticulously crafted a three-week rotating menu that offers a delightful mix of variety and comfort. Each week features a selection of dishes that cater to diverse tastes and dietary preferences, ensuring that even the pickiest eaters find something to enjoy. With a focus on seasonal ingredients, the menu includes a balance of new culinary experiences and beloved favorites that return every few weeks. This thoughtful approach not only keeps mealtime exciting but also provides the comfort of familiar flavors that students look forward to.
From hearty soups accompanied by freshly baked sourdough (courtesy of another WSSD family-owned business, Bread in Jamul) to vibrant salads and wholesome entrees, every meal is a testament to Chef Charlie’s dedication to quality and taste. Vegetarian options are available daily, and all meals are prepared with care to accommodate various dietary needs. Join us in celebrating the joy of food with a menu that nourishes both body and soul.
All in the Details
- We focus on fresh, organic, grass-fed, regenerative, pastured, seasonal, and locally-sourced high-quality ingredients.
- Each meal is served with a side vegetable, bread, or organic side salad as specified, and organic fruit.
- Animal protein servings are approximately 2 oz for grades 1-3 and 3 oz for grades 4-12.
- All meals are gluten-free with the exception of optional, local sourdough on soup days, and occasional use of sourdough breadcrumbs.
- Vegetarian Options are available daily.
- Made from-scratch meals using only natural fats like butter, ghee, tallow, and high-quality oils (like unrefined coconut oil, California olive oil, and California avocado oil), and without highly processed ingredients or seed oils.
- Made from scratch sauces and condiments. (no refined sweeteners; we use raw honey, organic maple syrup and organic coconut sugar sparingly).
- We minimize the use of plastic, aluminum, and other toxic materials in our food preparation, storage, and in cooking.
- Food is served on reusable stainless steel plates and silverware or in/on compostable non-plastic containers if the need arises.
- Organic and unprocessed foods reduce exposure to harmful chemicals and microplastics, enhance nutritional content, and support long-term health. By choosing organic, we not only offer meals richer in essential nutrients and flavor but also contribute to a healthier planet.
Bonus Content!
Lyann Kemal’s Autumn Bread
8-12 Servings
20 min Prep
50-60 min Cook
Some of you may remember Ms. Lyann from prior years at WSSD. As Handmade from the Home, she was the chef for our school as well as a long time WSSD parent. She applied ancestral cooking practices to a breakfast & lunch program at the school. She continues her food adventures with her family in Sussex, England but keeps in touch whenever she can.
Here she shares a recipe for an old school favorite – eat AND make.
Join Our Hot Lunch Program
Discover the delicious and nutritious options available with our hot lunch program. With meals crafted from fresh, organic ingredients, there’s something for everyone to enjoy. Encourage your family to explore the diverse menu and experience the joy of wholesome dining.
If you are a current WSSD family, you can find the order from the button below.
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