Before the first lunch period begins at Oconomowoc High School, students sidle up to see what chef Brian Shoemake is cooking.
"Chicken pasta broccoli bowl," Shoemake says in answer to an inquiry. "I'll get you to eat your broccoli."
Well, maybe not that student. But in the 15 minutes that ensue, Shoemake manages to fill the bowls of at least 60 others with steaming rotini, strips of chicken breast, their choice of Alfredo sauce and, yes, freshly cooked broccoli spears.
The addition of Shoemake to the lunch lineup this school year is part of a larger effort at the school.
Like a number of schools throughout the state, Oconomowoc High School is trying to tackle that seemingly intractable barrier in the fight to improve childhood nutrition: the school lunch.
"Student tastes have changed so much in the last 10 years," said Brenda Klamert, director of child nutrition services for the Oconomowoc Area School District. "They're looking for healthy foods."
Schools have been slow to meet the demand.
Sure, many have added salad bars. But most lunches remain high in saturated fat and cholesterol and low in fiber- and nutrient-rich food, according to the Physicians Committee for Responsible Medicine. The Washington-based group advocates a more vegetarian approach.
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