Students in both Littleton and Braintree explored fresh flavors during a week of cafeteria taste tests featuring recipes from The John C. Stalker Institute’s Back to Basics: Mediterranean Flavors culinary workshop.
Littleton’s Russell Street Elementary students kicked things off during lunch on Tuesday, March 10, 2026, when JSI’s Chef Patty Gardner sampled Tzatziki served with toasted whole wheat pita bread. The recipe—featuring Greek yogurt, fresh dill, and cucumbers—was a perfect fit for March’s Harvest of the Month: dairy. Students from all three lunches (3rd–5th grade) lined up eagerly to try the recipe. Many recognized the setup from past tastings, with 4th graders especially excited, calling out “It’s Mediterranean day!” as they entered the cafeteria. Several students from each grade came back hoping for seconds.
To share their feedback, each student was given a colorful “I Tried It!” sticker to vote on whether they “loved it”, thought “it was OK,” or decided “not for me.” Most votes landed in the top two categories, and students felt comfortable expressing their honest preferences—an important part of empowering students as schools explore new scratch-cooked menu options.
Later that same week, on March 12, Braintree High School students had their own opportunity to taste test Mediterranean cuisine during the lunch period in their Nutrition Lunch Lab led by JSI’s Chef John C. White. Students sampled two recipes: Baba Ganoush (roasted eggplant dip) and Mujaddara (lentil and rice pilaf).
In addition to tasting, students observed Chef John prepare the Baba Ganoush in real time, offering a behind-the-scenes look at culinary techniques while also highlighting the nutritional benefits of plant-forward, fiber-rich ingredients like eggplant and lentils. The interactive format gave students a chance to connect food, nutrition, and cooking skills in a meaningful way. As with the elementary tasting, students voted on each recipe, sharing their opinions and helping guide future menu possibilities.
From elementary to high school, these taste tests are helping students become more adventurous eaters and more confident in knowing their voices matter in shaping school meals. JSI’s culinary workshop recipes offer school nutrition programs approachable, culturally relevant dishes, and the workshops-to-go provide the culinary skill, knowledge, and confidence building for staff — along with chef-supported opportunities to bring them to life in cafeterias across the state.
Thanks to Courtney Shires-Freeman NUTR495 Food and Nutrition intern at Framingham State University who contributed to this article.