Jeanette Orrey, MBE (born 1956) is a British children's food campaigner and former school 'dinner lady' who in 2012 received the MBE for her services to food in schools. [1]
Orrey was the catering manager at St Peter's primary school in East Bridgford, Nottinghamshire for 14 years. In 2000, school dinner provision was deregulated from local authority control, at which point Orrey and St Peter's decided to change the school lunches to a menu of local food, cooked from scratch. [2] Previously, as cook-supervisor at St Peter's, Orrey had been obliged to serve such things as 'free-flow mince' which she described as being 'probably from 11 different cows in 11 different countries', and various breaded shapes of processed meat including pork hippos, chicken teddies and Turkey Twizzlers. [3] Orrey's revised menu included healthier dishes such as vegetable crumble and homemade fishcakes, with organic milk and local pork from Gloucester Old Spot pigs; her approach to school food has been credited with inspiring Jamie Oliver's campaigning work on school meals. [3] She found that by very gradually replacing the processed food with home-cooked meals, the children's tastes slowly changed and they became less fussy. When asked to explain the secret of her success at St Peter's, Orrey has said 'Children copy each other. Convince one child to eat curry and the rest will follow'. [4] In 2003, Orrey co founded Food for Life, a programme in British schools aimed at encouraging school kitchens to cook meals from scratch as well as teaching children how to cook and grow food. [5]
In 2005, Orrey, who had by now left school catering to work as a school meals consultant, published her first cookbook The Dinner Lady (Bantam). [6] The same year, Orrey set up a two-day training course for school caterers based at Ashlyns Organic Farm in Essex. [7]
Orrey is currently School Meals Policy Advisor to the Soil Association. [8] She co-chairs the School Food Plan Alliance. [5]
A Sunday roast or roast dinner is a traditional meal of British origin. Although it can be consumed throughout the week, it is traditionally consumed on Sunday. It consists of roasted meat, roasted potatoes or mashed potatoes, and accompaniments such as Yorkshire pudding, stuffing, gravy, and condiments such as apple sauce, mint sauce, or redcurrant sauce. A wide range of vegetables can be served as part of a roast dinner, such as broccoli, Brussels sprouts, cabbage, carrots, cauliflower, parsnips, or peas, which can be boiled, steamed, or roasted alongside the meat and potatoes.
Jamie Trevor Oliver MBE OSI is an English celebrity chef, restaurateur and cookbook author. He is known for his casual approach to cuisine, which has led him to front numerous television shows and open many restaurants.
Alice Louise Waters is an American chef, restaurateur, food writer, and author. In 1971, she opened Chez Panisse, a restaurant in Berkeley, California, famous for its role in creating the farm-to-table movement and for pioneering California cuisine.
Saimin is a noodle soup dish common in the contemporary cuisine of Hawaii. Traditionally consisting of soft wheat egg noodles served in a hot dashi garnished with diced green onions and a thin slice of kamaboko, modern versions of saimin include additional toppings such as char siu, sliced Spam, sliced egg, bok choy, mushrooms, or shredded nori. When Chinese dumplings are added to the noodle soup, it is seen on menus as the heartier wonton min. All saimin establishments have their own, often secret recipe for the soup base, but primarily use kombu and dried shrimp as major ingredients. Common table condiments mixed in the saimin broth are Chinese hot mustard and soy sauce, added in small quantities according to each individual's taste. Many local residents of Hawaii also enjoy barbecued teriyaki beef sticks (skewers) or American hamburgers as a side dish.
United States military ration refers to the military rations provided to sustain United States Armed Forces service members, including field rations and garrison rations, and the military nutrition research conducted in relation to military food. U.S. military rations are often made for quick distribution, preparation, and eating in the field and tend to have long storage times in adverse conditions due to being thickly packaged or shelf-stable.
A school meal is a meal provided to students and sometimes teachers at a school, typically in the middle or beginning of the school day. Countries around the world offer various kinds of school meal programs, and altogether, these are among the world's largest social safety nets. An estimated 380 million school children around the world receive meals at their respective schools. The extent of school feeding coverage varies from country to country, and as of 2020, the aggregate coverage rate worldwide is estimated to be 27%.
An airline meal, airline food, or in-flight meal is a meal served to passengers on board a commercial airliner. These meals are prepared by specialist airline catering services and are normally served to passengers using an airline service trolley.
A personal chef is a chef who is hired by different clients and prepares meals in the clients' home kitchens, based on their needs and preferences.
Jul or jol is the term used for the Christmas holiday season in Scandinavia and parts of Scotland. Originally, jul was the name of a month in the old Germanic calendar. The concept of jul as a period of time rather than a specific event prevailed in Scandinavia; in modern times, jul is a period of time stretching from the fourth Sunday before Christmas Eve, December 24, to (traditionally) mid-January at the date of Epiphany with the month of December and Christmas, and the week up to the New Year, as its highlight. The modern English yule and yuletide are cognates with this term.
Jamie's School Dinners is a four-episode documentary series that was broadcast on Channel 4 in the United Kingdom from 23 February to 16 March 2005. The series was recorded from Spring to Winter of 2004 and featured British celebrity chef Jamie Oliver attempting to improve the quality and nutritional value of school dinners at Kidbrooke School in the Royal Borough of Greenwich. Oliver's experience on the series led to a broader national campaign called Feed Me Better, aimed at improving school dinners throughout Britain.
Lunch lady, in Canada and the U.S., is a term for a person who cooks and serves food in a school cafeteria. The equivalent term in the United Kingdom is dinner lady. The role is also sometimes known as cafeteria lady. Sometimes, a lunch lady also patrols the school playgrounds during lunch breaks to help maintain order.
Lunch is a meal eaten around the middle of the day. It is commonly the second meal of the day, after breakfast, and varies in size by culture and region.
The Edible Schoolyard (ESY) is a 1-acre (4,000 m2) garden and kitchen program at the Martin Luther King Jr. Middle School, a public middle school in Berkeley, California. It was established in 1995 by chef and author Alice Waters. It is supported by the Edible Schoolyard Project, a non-profit organization founded by Waters that same year.
Prison food is the term for meals served to prisoners while incarcerated in correctional institutions. While some prisons prepare their own food, many use staff from on-site catering companies. Some prisons support the dietary requirements of specific religions, as well as vegetarianism. Prisoners will typically receive a series of standard meals per day from the prison, but in many prisons they can supplement their diets by purchasing additional foods, including snacks and desserts, at the prison commissary with money earned from working in the prison or sent by family and friends.
A meal is an eating occasion that takes place at a certain time and includes consumption of food. The names used for specific meals in English vary, depending on the speaker's culture, the time of day, or the size of the meal.
Summit Diner is a diner built in the late thirties located in Summit, New Jersey. The business opened in 1929. The original building was replaced with the current building constructed by the Jerry O'Mahony Diner Company in 1938. Food writer, Peter Genovese, considered Summit Diner a quintessential diner.
A vegan school meal or vegan school lunch or vegan school dinner or vegan hot lunch is a vegan option provided as a school meal. A small number of schools around the world serve vegan food or are vegan schools, serving exclusively vegan food.
Musang is a Filipino restaurant in Seattle's Beacon Hill neighborhood, in the U.S. state of Washington.