International Lunchbox Proposal

International Lunchbox Proposal

Children and food tie people together across the world. They evoke passion and empathy, cutting lines that divide politics, religion and class.

International Lunchbox is a collection of first-person narratives, from people across the globe who have the responsibility of providing food for children. It uses their stories as a vehicle for learning about cultural diversity, global issues, and the human experience. It is a multi-dimensional project that is both a documentary record and can also be used as a platform to assist in teaching children about eating, food, tradition, cultures, and cross-cultural barriers. These stories are told by parents, siblings, cafeteria workers, service providers, anyone who has to consider how they are going to feed their children. The project combines a series of compelling photographic and video images with a narrative that is provided by the maker of the meal. The narratives describe the thoughts of these individuals; the choices they make, their histories, ideas, and issues they face.

The goal is to look beyond differences, creating an open window though which to view, very personally, different ways of life, and for the viewers to take home a greater understanding of unifying themes.

The format is a descriptive photo and a narrative piece compiled from a series of questions or interviews, accompanied by a few additional pieces, local lore, recipes, local foods, beliefs, cultural facts.

Tell Your Story

International Lunchbox Questionnaire

I am ultimately looking to capture your voice in the story you tell. Please take a moment and look at the questionnaire attached. You are welcome to answer the questions, all, or just the ones that pertain to you. You are also welcome to go ahead and write in paragraphs or pages the story you wish to tell. Any additional pieces, local lore, recipes, local foods, beliefs, and cultural facts are welcomed, both as written word or images.

If you would like to submit your story or have questions please email, Anna@internatilonallunchbox.com or Anna100@comcast.net

Thank you very much for being part of this project!

Name:

Location: Date:

Connection to Child/Children:

Number of Children:

Ages:

1. Who do you create a lunch for?

2. What do you think of when putting together your child’s lunch?

3. Where do you get the food that creates the lunch?

4. Do you have a garden?

5. Where do you live a city, farm, country?

6. What kinds of ingredients are included?

7. Do you have special recipes?

8. Are there parts of the lunch that you make sure to include on a daily basis?

9. How long does it take for you to make your children’s lunch?

10. Where do you make the lunch?

11. What do you use to serve the meal?

12. Where is the lunch eaten?

13. Does the lunch have to be transported?

14. What is used to transport the lunch?

15. If the lunch is eaten later in the day, where is it eaten?

16. How long do your children have to eat their lunch?

17. Do you have religious or dietary restrictions that affect the lunch you make?

18. Are there ingredients that you avoid?

19. Are there foods you believe children should not eat?

20. Are there foods that you believe are a necessity for your children to eat for, nutritional or cultural values?

21. Does your community influence how you make the lunch?

22. How much does it cost to create a lunch?

23. Have there been any changes in your way of feeding your children?

24. What do you think influences you in regards to what you add or not include in your children’s lunch?

25. How traditional is your family and community?

26. How has lunch changed since you were a child?

27. How important is the lunch meal?

28. What are the smallest to largest meals of your day, breakfast, lunch, dinner?

29. How important is what you do in creating the lunch for your children?

30. How traditional is the lunch you make?

31. What did you eat in your childhood lunches?

32. Who created your meals as a child?

33. What current issues environmental, social, economic are affecting your decisions in what you add to the meal?

34. Does your cultural background influence what you make for your children’s lunches?

35. Is there anything else you would like to add that is important to you?

36. What special points or facts are important to you that you think should be included in this interview?

Weighing In At the Scales

Winter produce at the farmers market

Apples, Herbs, White Sage,

Pears and Pomegranite a few seasonal beauties

Whats for Lunch In AHSC Children's Lunchboxes?

So, what am I thinking when I put my children's lunches together and how have they evolved, been influences, changed?

The most important rules I have for myself, is nutrition, colourful, and enjoyable. I try to go with seasonal and organic, be aware of where the ingredients are from. Try very hard to keep everything unprocessed as possible. Homemade is best! Granted convience and time play an important role. I have always loved cooking, traveling and try to incorporate bits of what I learn into my children's lunches and lives.

My daughter and I spent a year in Sydney, Australia when she was little. I was a single mother who was trying to figure life out. I was lucky, through my friend Amanda to find a wonderful preschool. Being a working parent, my daughter often had long days. In the morning the school, always provided some toast with jam or Vegemite, if the children missed breakfast. For lunch there was always a hot lovely meal. Which always made me feel good about what my daughter was eating.

Once we got back to the states she started Kindergarten. I tried to stay with homemade hot lunches, tamales, chili, noodle dishes, soups. On the odd occasion if we were running very late I would give her a couple dollars for a hot cafeteria lunch. Not feeling too bad about it. Until one day when I was volunteering at the school and opened the freezer to find a couple leftover children's meals. Three chicken nuggets, with some corn on a gray cardboard container sealed in plastic. Grey and dismal, very unappealing. I went home and spoke with my daughter to find out that most often meals were thrown away, saving maybe a cookie or bag of chips. From then on it was home made lunches. The idea that she would have to eat what I saw or go hungry just didn't settle well with me.

The next thing I found out was that with all the work put into variety and hot meals my daughter had a much simpler idea in mind. Sourdough Bread, with a particular ham, full grain mustard, spinach or cabbage instead of lettuce (due to wilting issues), possible tomatoes, cheese. Accompanying that, some fruit, veggies, and a little sweet surprise. It wasn't that she didn't like the variety, this was just more simple. This was her favorite lunch up until seventh grade. I would try for variety but always fell back to that Ham sandwich.

Now in eight grade, she finally decided that she was ready to have more of a variety! Yeah!
Salads, she mentioned a Oriental Salad from Trader Joe's. So, I stated to try to duplicate it, using Buckwheat Noodles or Udon, assorted veggies, a little chicken. A homemade peanut dressing in a little container on the side. These salad have become the new hit, with daily new elements, rice substituting noodles, ham, beef, pork, different dressings. Always bright and colorful. Of course on colder days hot meal show up, mainly soups, and chili. Her days have also gotten longer adding Drama and Swimming to her days, so I add in protein bars, extra fruit, and snacks.

Now I also have a two year old, so I am starting the process all over again. For him I take a number of tiny boxes and have individual elements, blueberries, edamame, lightly steamed vegetables, a cut up little sandwich, a wrap with sandwich elements cut into slices. Variety. Since basically I know he's still a grazer. I hope that he gets pulled to the things his body needs.

I mentioned earlier that I like to add international elements to my children's meals. We live in a city where the options are endless, I don't think that there is a culture not represented in some format, specialty stores, restaurants even entire sections of the city. Our grocery stories have specialty sections, Chinese, Thai, Japanese, Indian, Moroccan, Middle Eastern, Russian,British and German Specialties, an endless selection. Being in California the selection of beautiful fruits and vegetable are year round. We are really lucky to have the world at our fingertips. As I come across interesting tid bits I like to add them to my children's lunches. Recently, I found a beautiful grocery store in Japantown. I brought home little fun snacks to add into the lunchboxes. Elements, such as pressed rice, the shapes of hearts and stars. Bento boxes made it on to Christmas lists.

I recently found a note on as site Web-Japan.org, which said that the point to Bento boxes was that, the surprise of what way inside made the person smile. I loved that point. It is something I have tried to do by making what was inside colorful, hopefully appealing and fun.

There are other influences and stories, but I think I'll save them for future posts.

Post from Greece - Continued from December 17th post

I had questions about LW post from December 17th, here are her responses.

Thank you LW for taking the time.

Growing up in Greece, was it like this for you as well, you mentioned that you would make lunch for your sister and yourself?

For me and my sister things were a lot different compared to the other kids. My parents were pretty concerned about what we ate, they didn't allow sweets, prepackaged snacks, fried food etc. I forgot to mention that we come from a mixed ethnic background and maybe that also made a difference (both Asian and European). My mother cooked almost everyday, and she gave big emphasis to sea food, greens and wholegrain. My dad also is not a big eater, rather a gourmet person always eats very little selected things. I prepared breakfast and a lunchbox, for me and my sis, as I was the oldest. Usually I made something out of leftovers, with added fruit. No one else at our school had a fresh home cooked lunch, so we were the odd balls, not eating Mars bars and chips. My sis was pretty sad about it and she threw her lunch away so her friends will not make fun of her. I was never particularly influenced by friends, and I was always the outsider, so I was enjoying my lunch with the company of the weirdos of the school (the diabetic kid who needed 3 insulin shots everyday, the school gay guy, and the school slut lol!)

When do you think things started to change?

Everything changed after 1985. Up until then the TV had 2 channels both state owned. After private TV started broadcasting, ppl were very influenced from what they watched. Everybody wanted to be like the ppl on the soap operas and the advertisements. Sounds silly huh?

Do you think its a big city issue or do you think its throughout Greece?

Things are much worse in the province, were ppl in general are less educated on food and health issues. Our province is very underdeveloped, especially in winter time there is nothing to do but eat, smoke, and drink alcohol. Bare in mind, Greece has 10 million ppl, 5-6 live in Athens, 1 million is Thessaloniki, and the rest is scattered around in smaller cities and islands. Most ppl live in an urban environment, but the rest because the demographics are so unusual are living a very uninteresting life. Usually ppl in the province are working only during summers on the tourism business, and just spend the rest of the year doing nothing. It can be very boring, so they fill their boredom and empty time with silly things.

Any ideas on how to approach making it better?

Better education first of all. There are no classes at school about the importance of good home cooked food. Also more emphasis on sports and outdoor activities, non smoking regulations etc. Do you know that there are specific areas at schools where students are allowed to smoke cigarettes?And many times teachers are smoking in the classroom?Also better food choices in the school kiosks.Also education for young mothers on the importance of breastfeeding, organic food and home cooked food.

Why did you turn to Bento?

Due to my ethnic background I went on Saturday morning classes of Japanese culture for kids with mixed backgrounds. My grand mother was Japanese, and my uncle was also manager at the Library of the Japanese embassy in Athens. I was lucky to have the influence, of a different culture, and embrace my uniqueness, instead of trying to be"normal" and do as everyone else around me. I can't say the same about my sis though...

Argentina

Marcela from Argentina...

As far as I know, there's no particular tradition around lunchboxes here in Argentina. At least when I was a child there was not. In the majority of the cases children attend school in the morning or in the afternoon, but usually at lunch they are home.

That wasn't my case, we were at school from 8 to 16 and had lunch at the canteen (I'm not sure if that's the right word) at school, were a complete warm meal was served. And everybody did so. I guess that's because lunch is an important meal here, more than dinner I would say. But habits are changing, so I'll ask my cousins who have children in "school age".

Wishing Everyone
Happy Holidays and a
very Happy New Year
filled with lots of love, health and happines!

from my family to yours!

India

(Images from Pilgrammills/Flickr)

My friend Mina,

just returned from visiting her family in India,

Typically in India there are no school lunches. Children eat there lunchoutside with their friends..sometimes on tables, sometimes under a tree or on the playground. They bring their lunch from home in what is called a"tiffin". This is basically a steel lunchbox that stacks a few container on top of each other so that there are compartments for various food items. In it, there is typically a complete meal of rice, vegetables, and rotis(indian breads) and various other nutritious items from home. Sometimes children take these tiffins to school with them in the morning, and othertimes someone delivers a fresh meal in this tiffin to them before lunchtime.

Post From Greece

Hi! I come from Greece, I was born and raised in Athens. I'd love to answer a few of your questions on lunch box and generally food in Modern Greece.

I don't have children yet, but I used to prepare lunch for me and my sister almost every morning. Now I prepare a bento style lunch for my husband. Normally I try to balance the nutrients, carbs, protein,veggies etc. I use mostly organic but not always. Usually rice ball (onigiri) or pasta is used for carbs. Fish and other sea food for protein, sometimes cheese, and always veggies and fruit.

I buy fresh food daily and mostly organic. Lunch is a small meal, and has to be filling, healthy and pretty to look at. I don't use raw fish, or raw meat, raw eggs etc for hygiene reasons.

In Greece there in no breakfast. People start their day with a cup of coffee and 3-4 cigarettes. Children have 1 glass of warm milk as breakfast (if they have time). My husband used to start his day like that... I was concerned about his health and started preparing tea and bento for him every morning.

Modern Greece has combined the worst of the West and the Orient... Not only Greeks have adapted the unhealthy eating habits of Western Europeans and Americans, but they reinforce these habits with smoking, eating very late at night, using car all day long, and avoid all physical exercise. Right now the Greeks are the fattest people on earth. 60% of the women are obese, and 50 % of the men. Of course these habits are affecting children too... Bad quality of food, not people that don't have to work for a living), skipping meals, and having both working parents are the main reasons.

Children in Greece start their day at 7-7.30 am. They have to be at school at 8 am. They skip breakfast and usually no one is at home to prepare them a decent breakfast, since most couples are working. The school kiosks (note that there are no cafeterias at schools only kiosks) have these options: prepackaged snacks like chips, candy, and crackers. Also sodas, prepackaged sweet beverages, and sometimes toasted white bread with cheese and ham. Also chewing gum, chocolate, and bake off cheese pies or prepackaged croissants filled with jam and chocolate.So children are having the above for lunch.School is over at 2.30- 4 pm. The parents are getting off their work after 5, usually they are not home on time, and the majority is working over time until 7-9 pm. Children have to order take out late lunch usually pizzas and souvlaki (its a pita bread fried in oil, filled with porkmeat, fried potatoes, tzatziki sauce, and a piece of tomato). Greek families eat together on Weekends. They cook meat a lot. They like homemade burgers and fried stakes. They eat those with fried potatoes.

Here is an article written,

Prevalence of obesity in preschool Greek children, in relation to parental characteristics and region of residence

http://www.biomedcentral.com/1471-2458/7/178

I don't like what is happening around me.. I'm a vegetarian, and my husband an omnivorous, but I try to make healthy meals for him... I have to explain my self every day for not liking fried meat, and most people make fun of me.Also I don't smoke, and this is also laughing material.

Here is what Greeks consider a healthy meal:

The Goal: Thoughts to Ponder

In the last months I have been trying to contact and research people and places that might be interested in participating on this site. I've found a lot of interested people and interesting subject matter. But one issue seems to constantly arise. Many people don't think that they themselves have much to offer so I thought that I might through out a few thoughts to ponder....

The goal is to collect images, stories, traditions, thoughts, histories, related to making a childrens lunch(box).

1.) What kind of things would be a normal meal for your children at lunch?

2.) Who makes it?

3.) Do you think about anything in particular when purchasing the food, nutrition, favorites, values, traditions?

Example: The importance to have a hot meal, four main food groups.
Or, perhaps lunch is thought of as a light meal.
Or quick meal?
Or perhaps there are not many options, why?

4.) Any foods that are off limits?
Or particularly healthful, why?

5.) Is the kind of food you think of and offer different than when you were a child?

7.) Any childhood lunch stories? from yourself, children or your family?

6.) Any kind of social/political or economic happenings that may have influenced the choices then and now?

7.) Is there a combination of cultural traditions or thoughts?

In our house we have a lot of German and English favorites that influence us. Plus, I am always incorporating little tidbits from other places. For example my current research into Japanese Lunches have takem me to places where I have found little things to add to my childrens lunches, little snacks, candies, Bento Items, things that I thought they might enjoy or find interesting.

8. ) Images can be a photo a photo of a meal, particular food, a lunchbox, a bowl, serving dishes, a place, a drawing.

Think how much we have to offer and learn from each other! as parents and a people of the world!

Please email thoughts to AnnaHSC@gmail.com or post

Thank for all your thought and contributions!

P.S. Photo - Lunch with my son. Visiting tht Bay Area Childrens Discovery Museum, Grilled Cheese for me and the Childrens Lunch Offered Nitrate-Free Hot Dog, Juice and Cookie Snack

Japantown - San Francisco

A while ago I was told by a freind about a bookstore in Japantown, called Kinokuniya. Intially I went to explore the childrens cookbook area. I found the incredable amount of work and attention to detail fascinating. I was then pulled into a variety of other subject areas I found that this attention to detail seemed to be a common thread throughout the Japanese aesthetic.

This visit has got me wondering about the approach to food and culture in Japan. Knowing little, it seems that the attention to detail is so intricate. If anyone has some input to this I would love to hear it. In the mean time I will try to research and get back to you with whatever I learn.

A few other interesting finds,

Uoki K. Sakai Co. market/grocerystore.

1656 Post Street

Kinokuniya Stationary & Gift Store

Kinokuniya Building

Alice Waters Principals

Coming to the East Bay, I didn't realize to what a degree Waters had influenced where we were to live, and how people think about food. I think that her principals, writen in her new book,
The Art of Simple Food, really hit home for me. I thought that they would be a nice addition to the site

Eat Locally and Sustainably
Eat Seasonally
Shop at Farmers Markets and know where your food comes from
Plant a garden, even if its tiny, herbs, a single tomato plant
Conserve, Compost, Recycle
Cook simply, engaging all your senses
Cook Together
Eat Together
Remember Food is Precious

So simple.

If you don't know her, check our sites to visit links pages for her biography.

Please note, I am writing about Waters not to push a particular view, just to show what influences my decisions when it comes to food, the issues that I think about. I am looking forward to see the issues and influences on what makes you decide to purchase and provide what you do, may it be tradition, values, whats available to you, or even what you have witnessed on your travels, or even questioned.

Ferry Building

My daughter and I, to get a little mother-daughter time in, sneak out early almost every Saturday morning and head over to the Ferry Building in San Francisco for the farmers market. We have developed a loose routine around or favorite places in the market, depending on the day, we'll have a cappacino at Blue Bottle Coffee, we always stop by Boulettes Larder, where we pick up at least 2 of their chocolate brownie cookies, my daughter's must have at the market. Cowgirl Creamery is another of our hot spots; known for their wonderful selection of cheeses, they have a fantastic cottage cheese my husband loves. We usualy finnish with a walk through the market for veggies, meats and eggs and often grab a quick breakfast, either at Aidells (we love the delicious German beer sausage) or a mexican breakfast at PimaVera (also very good).

We have such a wonderful selection of markets here in the East Bay, that the Ferry Building for us is mostly people watching and bay viewing, and seeing where we are in the season. The farmers markets are one of the best places to go here in California to connect to the seasons. Getting to see the different varietys of fruits and vegetables that change throughout the seasons. Recently, speaking to one of the farmers I learned that even chickens and eggs have seasons. Items I would never have thought to be seasonal.


Today, by chance, we got to partake in the Fungus Festival, a celebration of mushrooms. Various vendors were giving samples of their wears with a mushroom addition. For example, Recciuti Chocolate gave out samples of their hot chocolate made with candy cap mushrooms. I thouhgt it gave it a nice carmely taste, but my daughter, who is not a big mushroom fan, didn't.
Passing The Gardener (a beautiful and expensive home decor store), we noticed a book signing going on. Alice Waters, a favorite of mine, was there signing her new book, The Art of Simple Food. I was eyeing the book and purchased it on the spot and had it signed for my daughter.

Thanksgiving - The American Food and Family Holiday

Thursday was Thanksgiving here in the United States. I realize that this doesn't pertain to lunches but I thought that there are so many wonderful food traditions for our children and families I would add a few in.

This is basically a holiday of food, family and thanks for what we have in our lives. This year, the first I can remember, I spent Thanksgiving with my immediate family, daughter, son and husband here at home. Nice day with not too much stress and a little extra time to truly make a special meal.

Our Thanksgiving actually started Wednesday, when my daughter, son and I drove out to Point Reyes to a wonderful butcher, Marin Sun Farm and picked up our Turkey. Natural Heritage Turkey along with their chorizo and breakfast sausage to make stuffing. On the Turkey package was written that we got a White Holland bird. We were also given a print out of the birds that they had with photos. Most were these beautiful feathered creatures. Ours looked like an over grown chicken with added red comb on its beak. My daughter made jokes through the day of getting the "geek" of the turkey world. So our slight silly dissapointment added giggles to our day. That being said, with at tribute to the turkey, this was the best turkey, we've all agreed, we ever had. I thought I would tell you a little about the preparation.

That evening we cleaned our Turkey, and put it in a brine bath for the night. Took the neck and made broth for the gravy. The next morning turkey washed again and thoroughly dried. Salt and peppered. The inside we stuffed with Aromatics and fresh sage, rosemary and thyme. She was then slathered in Olive Oil and put into a 500 degree oven for half an hour. At that point she was taken out, a triangle of aluminum foil placed over the body, extra pieces placed on the wings and legs so that they didn't burn. Then placed back in the oven for another 1.5 hours at 350. (11.6lb bird) This had to be the most aromatic, moist bird. Absolutely beautiful. The dripping made a lovely gravy. Although, I did forget to tie its legs down, so it wasn't in the traditional perfect form...oh well. The meal was early and it was lovely and completely enjoyed.

Two stuffing were made since my husband and daughter have distinctively different wishes. A traditional sage, onion, mushroom and sausage stuffing for my husband. Who brings his English childhood roots to the table. My daughter prefers the a blue corn bread, chili stuffing. Along with mashed potatoes, sweet potatoes, cranberries and a salad. Since it was just the four of us we passed on the broccoli, red cabbage (my German heritage), cornbread,and pumpkin pies.

The dessert my daughter took over and made an Apple Brown Betty, via my Moms old 1964 Joy of Cooking, along with Hard Sauce, whipped cream and tea. We had this in the evening. Delicious, warm, and cozy.

The rest of the day was enjoying each other and simply put lazy.

I will add our recipes to the I.L. holiday links below.

Hope all of you who partook in the holiday had a wonderful day. Would love to hear your stories, thoughts, and special recipes.

Venezuela v.s. Oakland School food

My friend Mariedda wrote,

In Venezuela lunch is taken very seriously, when I was growing up, lunch in the school cafeteria meant soup, some type of meet, rice, vegetables, the smell of home cooking. These days, more in a city as crazy is Caracas, bringing a lunch to school means you bring a sandwich and fruit, or you buy something, but when you get to your home there will be a full lunch waiting for you.

Based on that I was always traumatized, what to serve to my kids, I was feeling totally guilty if they didn't;t have a balance food during the day. The American diet felt like a joke. Even today in the Oakland School district we don't have the privilege of having Alice Waters, and the cafeteria foods, what my daughter calls "plastic food" they don't even cook it at school, I thinks there is no kitchen....terrible.

For additional info about Venezuela,
http://www.infoplease.com/ipa/A0108140.html

Lunch For Me

I went to the Flea Market the other day and found this old Lunch Box.
Somehow I thought it was perfect for the site.
Specially glued on to the side "Lunch for Me"

To be seen at the top of the site.

Thanks for the Initial Responces

I had a few responces already, with a few tidbits, comments, and suggestions from friends. Thank you.

There's more to come!