In a recent Los Angeles Times article the school breakfast program was featured. The program provides in class breakfast for more than 200,000 students in 267 schools. It is a combined effort of LAUSD and a non-profit organization the L.A. Fund for Public Education. The “Food for Thought” program addresses the issue that most kids from lower income families do not get a regular breakfast and the result is that the students have higher academic performance, fewer discipline problems and fewer visits to the school nurse for headaches and other hunger related issues.
I am a big fan of programs such as this one. There are several around the country. Breakfast is very important for so many nutritional reasons that it should not be ignored. Weight loss is not possible without eating breakfast. If you skip breakfast, by the time you do eat, your body has usually reached “starvation mode”. When this occurs you store more fat.
The other reason that I like this program is that it is a combined effort of public and private resources. I believe that any real change for the better in our society is going to require this symbiosis. We need to partner up and get the work done, instead of sitting on the sidelines and pointing fingers. In down economies when there is less coming into the state coffers, the schools are squeezed. We all need to help bridge the gap. In California long ago we chose not to support our schools through constant increases in property taxes (the way that many school systems work in other states). I certainly benefitted from the savings prop 13 provided me, but the same cannot be said for the schools. Regardless of where you stand on the issue, our schools suffered and we need to all pitch in and help out.
On that note, here is a breakfast recipe that is a partnership between home made and store bought. As you have probably read, I am usually not a fan of foods in cans, jars, boxes or bags but there are always exceptions. If you are near a Trader Joes (and who isn’t these days) you can enjoy this quick and easy egg preparation.
- 4 Eggs
- 2 Tablespoons Trader Joes Corn and Chili Salsa
- 3 Tablespoons Crumbled Blue Cheese
- 1 Teaspoon Dried Tarragon (on 1 Tablespoon Fresh, chopped)
- 1 Teaspoon Dried Oregano
- Salt and Pepper
- Mixing Bowl
- Non Stick Frying Pan
- Mix all ingredients in a mixing bowl. I use a whisk to get some air in the eggs.
- Cook over low heat, Stirring constantly. The best scrambled eggs cook slowly. Don’t let them get too dry.