Mealtime at Talisman Academy
Mealtime at Talisman Academy is viewed as an opportunity to teach students about healthy living choices and practice valuable social skills. Our philosophy is that students will thrive when offered healthy yet familiar meals in a comfortable and fun environment. In our dining hall, students eat in small groups with other students and staff. We offer a consistent mealtime routine, beginning with a moment of silence and ending with group cleanup.
Our kitchen manager, Jennifer Salkewicz, is a master in the field of culinary arts. She spent five years in New Orleans and the Napa Valley working at 5-star restaurants such as The French Laundry and Redd. Using the knowledge she gained at some of the finest restaurants in the country, Jenny has introduced her healthy living philosophy to our students with special needs.
Jenny's philosophy is simple: Every person, no matter where they live or how old they are, deserves to eat high-quality, unprocessed foods that are prepared in fresh, healthy, and appetizing ways. Kids that eat a balanced diet full of brightly colored fruits and vegetables as well as traditional favorites are more likely to feel good about themselves and have energy to learn and grow.
Our Approach to Picky Eaters
Our staff and kitchen crew provide a living example to students that healthy eating can be fun and delicious. At Talisman Academy, kids aren't deprived of corn dogs, chicken tenders, macaroni and cheese, s'mores, and other kid-friendly cuisine, but they are encouraged to try new things. If each meal incorporates one new item, students will learn their likes and dislikes and may even find a few nutritious foods they are willing to eat at home.
All meals at Talisman Academy are kid-tested, and nutritionist-approved. Each semester's meal plan begins with recommendations from students on their idea of a "perfect menu." Jenny approaches three meals a day, seven days a week, with a sense of adventure, always digging up new recipes using a variety of fresh ingredients and "turning humble vegetables into kings." Main courses are loaded with whole grains, seasonings and spices, and a wide range of fruits and vegetables, from parsnips and kale to mango and kiwi. Some of Jenny's favorite recipes have included homemade chicken pot pie and Asian udon noodle soup.
"Students are impressionable at this age. I like to show them that unpleasant foods like bland fruits and vegetables can taste wonderful if prepared properly. By the end of the semester, my hope is to expand each child's horizons beyond chicken fingers," says Jenny.
In addition to making flavorful, kid-friendly meals, our kitchen crew is skillfully trained in many of the special needs and preferences of our students. We can accommodate special dietary needs such as gluten-free, casein-free, vegetarian, and kosher meals. Through years of experience providing meals to children with Asperger's, autism, and related disorders, we know how to satisfy even the pickiest eater. With a variety of options at each meal, like a salad bar at dinner or an assortment of cereals at breakfast, finicky eaters will always find something they like. Students are encouraged to compose their own menu, with the gentle oversight of staff members who ensure each child eats balanced, nutritious meals. By making healthy choices part of the daily routine during our program, students develop skills and patterns that translate when they return home.
Healthy Living Through Experiential Learning
Our focus on experiential learning permeates all areas of student life, including diet and nutrition. Students learn about healthy living not only from books and lesson plans, but also from hands-on experience in the garden and in the kitchen.
At Talisman Academy, students have the opportunity to sit down with a master chef and learn about nutrition, cooking, and how the body processes food. Our kitchen manager's favorite aspect of her job is helping students build independent living skills in the kitchen. From making fruit and yogurt parfaits to peeling piles of vegetables, Jenny teaches students basic food prep skills they can use at home.
Each year, students also enjoy our 50' x 50' garden, where we grow our own vegetables and herbs. Students play an active role in cultivating the soil, weeding, and harvesting crops like corn, lettuce, tomatoes, beans, asparagus, and more. A child who plants a seed and watches it grow will be more interested in eating the finished product. In addition, tending to a garden full of color and life helps reconnect students with the land and the source of their food.