We’ve spent the better part of the last two months thinking about our dinnertime fares with the holidays commanding their spots at the dining table. Let’s switch the narrative. This issue’s Tastemakers section takes a rearview look at lunch—specifically those shared in school cafeterias around the globe and the context that served a multitude of experiences. On page 50, I write about Lucy Schaeffer’s School Lunch: Unpacking Our Shared Stories (Running Press, 2020). The book includes 70 interviews from around the world, including one from Lake Minnetonka Realtor Natalie Webster.
Out of curiosity, I asked Minnetonka Mayor Brad Wiersum if he recalled some lunchroom memories. He says, “Hot lunch was 35 cents, and it included one carton of milk—white or chocolate. For the brown baggers, milk was two cents … Brown bag fare was pretty consistent, a sandwich (ham, bologna, salami or Spam [I’m sensing a theme here! You’ll know why after reading the article.]) on storebought white bread.”
