parade 8 9 15

PAGE: 01 CODE: 11A1 BOOK: 20 ISSUE: 08-09-15

S U N DAY, AU G U ST 9, 2 0 1 5 | PA RA D E .CO M Lunch

PLUS

New Twists on PB&J

Remembering Elvis

2015School lunch packed

and photographed by blogger Lisa Leake

It’s (a little bit) healthier, ‘snackier’ & quicker—

but peanut butter is still the star

0809_Cover.indd 2 7/23/15 11:50 AM07232015115219 Approved with warnings

© PARADE Publications 2015. All rights reserved.

ASSIGNING EDITOR ___________ | MANAGING EDITOR __________ | COPY EDITOR __________ | PHOTO EDITOR __________ | EDIT. DIRECTOR __________ | EIC __________


2 | AUGUST 9, 2015

WALTER SCOTT’S

Does Emily Mortimer (HBO’s

The Newsroom) have anything

else coming up?—Sophie K., Brooklyn, N.Y.

A: The London-born actress, 43, appears in the movie 10,000 Saints (as a controlling, ‘80s-era mom) in theaters Aug. 14. And beginning Sept. 13, she’ll star in the second season of HBO’s comedy series Doll & Em, which she also co-created, as a modern-day actress and mother.”There is some-thing universal about playing a parent, no mat-ter what time or decade or century,” Mortimer says.

QQ: Is David McCallum, the original The Man From U.N.C.L.E. spy Illya Kuryakin, involved with the movie?

—Mark D., Burlington, Vt.

A: No. But McCallum, 81, who now plays medi-cal examiner Dr. Donald “Ducky” Mallard on NCIS, says: “Hopefully, it will be a great success.” He’ll be watching new actors take on the spy roles he and Robert Vaughn originated in the 1960s TV series. Henry Cavill (Superman in next year’s Batman v Superman: Dawn of Justice) is Napoleon Solo and The Lone Ranger’s Armie Ham-mer is Kuryakin in The Man From U.N.C.L.E., in theaters Aug. 14.

TIM MCGRAW & FAITH HILLGoat Cay Bahamas

JOHNNY DEPPLittle Hall’s Pond Cay

Bahamas

SIR RICHARD BRANSONNecker Island

British Virgin Islands

TYLER PERRYWhite Bay Cay

Bahamas

RICKY MARTINAn island in Angra dos Reis

Brazil

THIS IS NOT

With three hit TV shows to her credit—One Day at a Time, Touched by an Angel as well as Hot in Cleveland—Bertinelli, 55, puts acting on the side burner to focus on Valerie’s Home Cooking Saturdays on Food Network.

Do most of the recipes on your show come from your cookbook, One Dish at a Time? “A lot do. I also spent a week in New York at the Food Network’s kitchen boot camp, playing around and coming up with new recipes. That was probably one of the most fun weeks of my life.” You famously lost weight with Jenny Craig. Will your recipes be calorie conscious? “Some are, some aren’t. I am still fi nding that balance in my life—using food as a way to nourish my body and have fun, yet dealing with the emo-tions that make me overeat or snack too much when I’m not hungry. I’ve learned not to make food the enemy anymore.” Because you were a child star, did that make you more cautious with Wolf-gang, your musician son with Eddie Van Halen? “Absolutely. The business is really vicious and it gets more vicious

the louder social media is. You have to get a thick skin. I want to protect him, but he is a big boy and he handles it pretty well. I think he is navigating much better than I was when I was 24.”A few years back, you ran a marathon and a half marathon. Are you still active? “I just took up running again. I don’t run a lot. I like to bike. I go to Soul-Cycle [a group stationary cycling class] a lot. I keep my Fitbit on and make sure I get my 15,000 steps in a day. Trying to fi nd time to fi t everything into a day is a puzzle I’m still working on.”

No three-hour tour for these celebs; they can take off to their own private islands whenever they want.

EMAIL YOUR QUESTIONS FOR WALTER SCOTT TO PERSONALITY@ PARADE.COM

WALTER SCOTT ASKS ...

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| NEW RELEASES |

Parade

Edited by Neil Pond / L I K E U S AT FA C E B O O K . C O M / PA R A D E M A G

CELEBRATE!A Week Fit for the King Every year, tens of thousands of fans from around the world fl ock to Memphis, Tenn., Elvis Presley’s adopted hometown, for a memorial celebration in his honor. This year’s Elvis Week, which began Aug. 8, culminates Sunday, Aug. 16, the date of his death, in a candlelight vigil at the gates of Graceland and a trek past Presley’s gravesite. There are dozens of other activities too, including musical tributes, movies, an auction of memorabilia and the unveiling of a new commemorative Elvis U.S. postage stamp. Go to graceland.com/elvisweek/schedule for a complete rundown of events.

Graceland has a wide selection of Elvis souvenirs, including commemorative merchandise celebrating what would have been Presley’s 80th birthday Jan. 8. Some top-sellers from shop.graceland.com:

GONE BUT NOT FORGOTTEN

1. Where Elvis was born? A. Jackson, Tenn. B. Tupelo, Miss. C. Tuscaloosa, Ala.

2. What he received from President Richard Nixon in 1970? A. A Presidential pardon B. A conceal-and-carry

handgun permit C. A federal narcotics badge

3. That his manager, Col.Tom Parker, was a former… A. Dutch baker B. Carnival barker C. Horse trainer

4. That he recorded 18 songs with this word in the title? A. “Now”

5. The name of the young man who was serving time in jail and was so inspired by Presley’s hit “It’s Now or Never” that he vowed to make music his career? A. Barry White B. James Brown C. Marvin Gaye

Visit Parade.com/Elvis for more trivia questions

TEST YOUR E-QYou may know the hip-shaking, singing actor had 18 No. 1 singles, sold more than 118 million albums and starred in 31 movies. But do you know…

Elvis: Home Movies ($20, Total-Content LLC) serves up rare footage of Elvis before he became famous and

shows the superstar in casual, unguarded moments.

Answers: 1. B, 2. C, 3. B, 4. C, 5. A

Drift off to dreamland on this Graceland Pillow,

featuring a woven image of the house that Elvis

called home ($30).

With the 2015 Graceland Straw Travel Tumbler,

you can take a little bit o’ Elvis

with you wherever

you go ($12).

How well do you know the King?

Find out with the the Elvis Smarts Game

($20).

Give an Elvis Silhouette Charm Necklace to your sweetie and she’ll never

regret “Falling in Love with You” ($10).

Inspired by Graceland’s “Jungle

Room,” these Cheetah Strap Flip

Flops will show you’re a fan down to your toes ($20).

The new paperback edition of Elvis and Ginger ($12, Berkeley) by Elvis’ fi ancée at the time of his death, Ginger

Alden, tells of their romance—and the man behind the myth.

Author Dylan Jones looks at the many pop-cultural waves and ripples of Presley’s legacy in Elvis Has Left

the Building: The Day the King Died ($23, Overlook Press).

VivaElvis!

Elvis Presley died in 1977, but—especially

during this month’s King-sized

Elvis Week—he still

leaves us “All

Shook Up.”

0809_Picks.indd 4 7/22/15 3:21 PM07222015152710 Approved with warnings



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AUGUST 9, 2015 | 5

Graceland has a wide selection of Elvis souvenirs, including commemorative merchandise celebrating what would have been Presley’s 80th birthday Jan. 8. Some top-sellers from shop.graceland.com:

GONE BUT NOT FORGOTTEN

1. Where Elvis was born? A. Jackson, Tenn. B. Tupelo, Miss. C. Tuscaloosa, Ala.

2. What he received from President Richard Nixon in 1970? A. A Presidential pardon B. A conceal-and-carry

handgun permit C. A federal narcotics badge

3. That his manager, Col.Tom Parker, was a former… A. Dutch baker B. Carnival barker C. Horse trainer

4. That he recorded 18 songs with this word in the title? A. “Now” B. “Love” C. “Blue”

5. The name of the young man who was serving time in jail and was so inspired by Presley’s hit “It’s Now or Never” that he vowed to make music his career? A. Barry White B. James Brown C. Marvin Gaye

Visit Parade.com/Elvis for more trivia questions

TEST YOUR E-QYou may know the hip-shaking, singing actor had 18 No. 1 singles, sold more than 118 million albums and starred in 31 movies. But do you know…

Answers: 1. B, 2. C, 3. B, 4. C, 5. A

0809_Picks.indd 5 7/22/15 3:21 PM07222015152710 Approved with warnings

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Remember when the lunch horn would blow and everyone would sit down for an hour and eat? Well, it’s a new

day, where lunch is quicker and “snackier” and often eaten alone, says Melissa Abbott, vice president of culinary insights at the market research fi rm Hart-man Group. Our new habits refl ect the changing American work landscape. Between fl ex-ible schedules and our 24/7 connection to the offi ce, says Abbott, “we feel like we have to be productive at all times.” And that’s changed how, where and what we eat for lunch.

There is no “lunch hour”� e American workday lunch is now loosely defi ned, shift-ing daily in response to work demands. “My lunch routine is no routine at all,” says Ron Fleischer, 55, a professor and animation director in Chicago whose lunchtime depends on his schedule for the day and when he gets hungry. “I always wing it.”

� at’s typical, says Abbott. “People might be having lunch at 10:30. Or they might be having lunch at 2:30.”

We’re eating aloneBecause multitasking and eat-ing on the fl y are the order of the day for many of us, “we’re not eating together the way we used to,” Abbott says. “We’re eating at the computer or we’re doing something.”

� at means we’re eating

solo nearly half the time—by choice. “I’m usually busy and need to go on to other things,” says Fleischer, who “inhales” his takeout salad or sandwich at his desk. Even when we eat with coworkers, it centers

around work, Abbott says, since it’s now common for employers to order in food for lunchtime meetings.

And because an estimated 30 million of us are telecom-muting, at least some of the

6 | AUGUST 9, 2015

Lunch 2015

time, it’s no surprise that more than half of

lunches are eaten at home. “I always eat leftovers standing up at the kitchen counter,” says Erika Kerekes, 48, an entrepre-neur and marketing consultant

Check out Parade’s top trends in the American midday meal, including the school lunch.

■

By Alison AshtonCover and opening

photography by Lisa Leake/100DaysofRealFood.com

■

Leftovers are the stars of blogger Lisa Leake’s kids’ lunches (and her own too).

0809_Feature.indd 6 7/22/15 3:16 PM07222015152638 Approved with warnings



AUGUST 9, 2015 | 7

Lunch 2015

time, it’s no surprise that more than half of

lunches are eaten at home. “I always eat leftovers standing up at the kitchen counter,” says Erika Kerekes, 48, an entrepre-neur and marketing consultant

in Santa Monica, Calif.But the all-American work

ethic that has so many of us toiling through lunch takes a toll on our health, says Dan Buettner, author of � e Blue Zone Solution: Eating and Liv-ing Like the World’s Healthiest People (National Geographic). “You should never eat at your desk,” says Buettner, noting that lunch with friends or fam-ily is a healthy habit among the world’s happiest, longest-living people. Distracted eating in front of the computer makes you more likely to overeat, he warns, and habitually working through lunch boosts levels of the stress hormone cortisol, which interferes with digestion.

We’re a nation of snackersSnacks now account for 50 percent of our “eating occa-sions,” according to Hartman Group research. “� e size of lunch has shrunk because we’re snacking on either side quite a bit more,” says Abbott. Even our lunches—whether for adults or kids—are “snacky”: hummus with carrots; a bit of this leftover or that leftover; or a handful of nuts with a green salad, an apple and half a bagel.

We’re brown-bagging it“Most lunches are sourced from home,” says Sara Monnette, vice president of consumer insights and innova-tion at the market research fi rm Technomic, Inc. For those working at home, grazing in the kitchen is a no-brainer. For folks heading to the offi ce,

brown-bagging has never gone out of style: It’s aff ordable, convenient and, of course, saves the time of hunting down something to eat.

“I usually bring lunch from home, typically pasta or soup that I’ve prepared the night before, along with a piece of fruit,” says John Tonini, 49, a sales director in Portland, Ore.

We’re eating in a hurryEven when we do step out of the offi ce or home for lunch, we’re reluctant to wait in line if we can avoid it. “Speed and convenience are huge expecta-tions,” says Monnette. We also expect it to be good and cheap. Blaze Pizza, a national chain that serves made-to-order pies in just three minutes starting at about $5, is an example of how fast-casual restaurants are serving up what we crave.

Online ordering, off ered by all the major fast-casual spots, from Subway to Chipotle, speeds things up even more, and many have mobile apps for even faster custom orders.

� e next step, says Monnette, is lunch delivery from fast-food chains. Taco Bell just announced a delivery partner-ship with DoorDash because those gorditas are even better if someone brings them to you.

Prepared food, from ready-made salads at Trader Joe’s to Starbucks’ popular line of Bistro Boxes, with variations of fruit, cheese, crackers and hummus, allow us to literally grab lunch to go. Monnette notes that grocery stores and even convenience stores are stepping up their prepared-foods selection. Walk into a Whole Foods these days, and you’ll fi nd plenty of temptation at the pizza station, taco stand, sandwich deli and salad bar. And if even that seems like it takes too long, you can always snag a fresh ready-made wrap from the cooler.

But no matter what we’re eating for lunch or when—we want it fast, we want it good and we want it now.

Social media is changing how we eat (photo fi rst!)If you’ve put down your fork to take a photo of your lunch, welcome to the club. Lunch is big on social media, from Twitter and Instagram to Facebook and Tumblr. In fact, food-related posts spike around lunchtime, says Janice Morris, head of entertainment and lifestyle news at Twitter, where such posts have evolved from 140-character texts to vi-sually rich tweets with pictures,

LUNCH BY THE NUMBERS

1 in 5Employees who take a traditional lunch break

Check out Parade’s top trends in the American midday meal, including the school lunch.

■

By Alison AshtonCover and opening

photography by Lisa Leake/100DaysofRealFood.com

■ continued on page 9

0809_Feature.indd 7 7/22/15 3:16 PM07222015152615



8 | AUGUST 9, 2015

When it comes to lunch, peanut butter may be the all-American ingredi-ent. It’s consumed in 94 percent of American households, according to the National Peanut Board, and the average American kid gobbles 1,500 PB&J sandwiches by the time she graduates from high school. But this pantry staple has delicious possibilities way beyond good ol’ PB&J. Here are seven ways to add peanut butter to your lunch.

Add peanut butter to smoothies for creamy texture, extra protein

and nutty fl avor.1 Replace bread with sliced apple for PB&J “Applewiches”

We adapted this recipe from 100 Days of Real Food by Lisa Leake (William Morrow). She recommends using a crisp, fi rm variety of apple, such as Gala or Honeycrisp, which doesn’t brown as

quickly as other types.

PB&J ApplewichesSlice off top 1 inch of 1 large apple; discard. Cut 4 to 6 (¼-inch) slices horizontally. Lay slices on work sur-face. Use a small cookie cutter to remove core from each slice. Spread 1 Tbsp peanut but-ter (or other nut or seed butter) over half of apple slices. Top center of each with a dollop of jam (about a ½ tsp). Top with remaining apple slices.Makes 2-3 applewiches.

2

Try peanut butter and edamame in place of chickpeas in a thick dip that’s great with whole-wheat pita bread and cut veggies. (Go

to Parade.com/globalhummus to try our recipe for Asian Edamame “Hummus.”)

3Have breakfast for lunch—toast a whole-grain waffl e, top with peanut butter and jelly.4

Spin peanut butter into a creamy sauce that you can drizzle on salad, use as a dipper with vegetables or toss with noodles.

Peanut Butter SauceIn a medium bowl, whisk together ½ cup creamy peanut butter, ½ cup water, juice of 1 lime, salt and Sriracha hot sauce to taste. Sauce will keep up to fi ve days in the refrigerator. Yields 1 cup.

5

Make PB&J “sushi”: Cut the crust off slices of whole-wheat bread, gently

fl atten with a rolling pin, and spread with peanut butter and jelly. Roll ‘em and cut ‘em into little sushi rolls.

6

Whip up a peanut butter

and banana quesadilla:

Spread peanut butter over half a whole-wheat

tortilla. Top with strawberry jelly

and thinly sliced banana, fold

over and cook on a griddle until golden brown.

7

7 Ways with Peanut Butter

Not a fan of peanut bu� er or allergic to

the stu� ? No worries, you can always

substitute a di� erent nut or seed bu� er,

such as almond, cashew or sun� ower

seed or soy bu� er for those with

nut or seed allergies.

video and emojis. � e daily social media wave crests at lunchtime and rolls through the day across the country, says Morris, with everyone from offi ce workers to chefs and celebs sharing 80,000 lunch-related tweets every day.

And that, in turn, is infl uenc-ing what we eat. Every week, #MeatlessMonday posts encour-age more plant-based lunches and when #NationalFriedChickenDay trended recently, she saw an uptick in related lunchtime tweets as people shared their fried-chicken meals. “When you see the conversation trending, you don’t want to miss out,” says Morris.

� e next step may be using social media to order lunch. Fooji.co is a new service in New York and San Francisco that lets users order meals by tweeting a food-related emoji. Craving a burger? Just tweet a burger emoji to @gofooji to be delivered for a fl at fee of $15 per item, includ-ing tax and tip. You won’t know where the burger is coming from and you can’t customize your order, so it’s a service for adven-turous eaters only.

Free lunch is an offi ce perkTo keep workers on site and pro-ductive, many employers stock break rooms with fresh fruit,


70Percentage of

consumers who say quick and easy is their top lunchtime priority

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AUGUST 9, 2015 | 9

Replace bread with sliced apple for PB&J “Applewiches”

We adapted this recipe from 100 Days of Real Food by Lisa Leake (William Morrow). She recommends using a crisp, fi rm variety of apple, such as Gala or Honeycrisp, which doesn’t brown as

quickly as other types.

PB&J ApplewichesSlice off top 1 inch of 1 large apple; discard. Cut 4 to 6 (¼-inch) slices horizontally. Lay slices on work sur-face. Use a small cookie cutter to remove core from each slice. Spread 1 Tbsp peanut but-ter (or other nut or seed butter) over half of apple slices. Top center of each with a dollop of jam (about a ½ tsp). Top with remaining apple slices.Makes 2-3 applewiches.

video and emojis. � e daily social media wave crests at lunchtime and rolls through the day across the country, says Morris, with everyone from offi ce workers to chefs and celebs sharing 80,000 lunch-related tweets every day.

And that, in turn, is infl uenc-ing what we eat. Every week, #MeatlessMonday posts encour-age more plant-based lunches and when #NationalFriedChickenDay trended recently, she saw an uptick in related lunchtime tweets as people shared their fried-chicken meals. “When you see the conversation trending, you don’t want to miss out,” says Morris.

� e next step may be using social media to order lunch. Fooji.co is a new service in New York and San Francisco that lets users order meals by tweeting a food-related emoji. Craving a burger? Just tweet a burger emoji to @gofooji to be delivered for a fl at fee of $15 per item, includ-ing tax and tip. You won’t know where the burger is coming from and you can’t customize your order, so it’s a service for adven-turous eaters only.

Free lunch is an offi ce perkTo keep workers on site and pro-ductive, many employers stock break rooms with fresh fruit,


70Percentage of

consumers who say quick and easy is their top lunchtime priority

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A PLACE FOR EVERYTHINGOmieLife’s OmieBox boasts insu-lated hot and cold compartments and is ergonomically designed for small hands ($50, omielife.com). For lunchers of all sizes, there’s Planet-Box’s Stainless Steel Bento Boxes (from $35, planetbox.com).

ANIMAL KINGDOM Send the kids’ lunch to school in one of Built New York’s insulated neo-prene Big Apple Buddies Lunch Sacks. Choose from Lafayette Lady-bug, Delancey Doggie or Rivington Raccoon ($17, builtny.com).

REUSABLE BAGGIESReusable sandwich and snack bags are a planet-friendly alternative to disposable zip-top plastic bags, but they can be a pain to clean. Spbang’s Back to School Notes Reusable Bag is made from food-safe, dishwasher-safe plastic that’s BPA- and phthal-ate-free. There’s even room for Mom or Dad to scribble a note on the back. ($10 each, spbang.com).

CHILL OUTNo fridge? No worries. PackIt’s Freezable Lunch Bags keep food cold up to 10 hours. Fold it up, pop in the freezer overnight, and then snap it open and pack lunch (from $20, packit.com).

2 -IN- 1Thermos is still a classic. Their sleek new vacuum-insulated Dual Compartment Food Jar fl ips open to reveal one compartment for hot food and another for cold so you can take your soup and salad to go. It comes with a folding stainless-steel spork. ($30, target.com).

10 | AUGUST 9, 2015

The New American Lunch BoxFrom kids to executives, Americans love to pack a lunch.

These goodies make it easier than ever to brown-bag in style.

granola bars, hummus, crackers and carrots. Tech companies, where employees often put in long hours, are serving healthy, light, innovative fare—often for free. � e “cafés” at Google’s Mountain View, Calif., head-quarters set the standard with fresh, local ingredients and a variety of cuisines—all free.

Schools are trying to off er healthier fare� e basic National School Lunch Program (NSLP) stan-dards for reimbursable meals are the same across the U.S., but how those standards are inter-preted varies, says Chef Ann Cooper, director of food services for the Boulder Valley School District in Colorado and founder of the Chef Ann Foundation. Known as “� e Renegade Lunch Lady,” Cooper advocates for healthier lunches. “In Boulder, it’s salad bars in every school, no high fructose corn syrup, no trans fat, no arti-fi cial colors or dyes and every-thing cooked from scratch,” says Cooper. “It’s a struggle with the money we have, but it’s real food.”

Elsewhere, kids are eating the same old cafeteria fare—dressed up a bit healthier. Whole-grain chicken nuggets and tater tots


$936Average amount spent

on lunch annually. Southerners spend the most, Midwesterners

the least.

continued on page 12

0809_Feature.indd 10 7/22/15 3:16 PM07222015152615

My grandchildren are my pride and joy.

One of the charming things about young

children is they’re painfully honest. Months

ago, when reading a story to my 4-year-old

granddaughter, she looked away and said

that my breath was “stinky.” I didn’t think

much of it until it happened again the next

week – and it wasn’t long after I had brushed

my teeth.

I’ve always kept up with oral hygiene, so

bad breath wasn’t something I worried about.

I didn’t notice it myself, but I asked my den-

tist about it soon after.

According to him, bad breath is very com-

mon in seniors. A major problem for many

of us is that less saliva is produced as we

get older, and a number of over-the-counter

and prescription medications (another fact

of getting older) make that problem much

worse. Most of us have to take multiple med-

ications as we age, and it is a recipe for a

very dry mouth – and very bad breath.

Saliva acts as a natural mouth rinse, clear-

ing away bacteria and food particles. When

your mouth is dry, bacteria thrive. Leftover

food particles feed bacteria and break

down, releasing sulfur as bad breath. On top

of this, we’ve got receding gums, oral prob-

lems from diabetes and other conditions

compromising our oral health.

In the past, I’ve used plenty of products

that I thought would help with bad breath,

but I didn’t understand the real problem –

so I never sought the right solution. Most

ordinary mouthwashes that claim to kill

bacteria and give you fresh breath contain al-

cohol. They temporarily reduce bacteria,

but it’s only about an hour before your

breath starts to stink again, whether you

realize it or not. Plus, the alcohol dries out

your mouth even more, worsening the bad

breath that so many mouth-drying medicines

helped to create.

My dentist suggested an alcohol-free

mouthwash, but it was important to me that I

keep my gums healthy too. I did some research,

and then tried a few brands. SmartMouth

Advanced Clinical Formula offered all of

the benefits I was looking for, including a

promise of 12 hours of fresh breath every

time I rinsed with it. It is alcohol-free, so it

doesn’t dry my mouth, but it still works to kill

bacteria that cause gingivitis.

I knew SmartMouth was unique because

it was the only mouthwash on the shelf that

came in a box, with two bottles inside.

You combine the two solutions in one cup

right before rinsing; that’s what makes it

so much more effective at providing long-

lasting fresh breath compared to other mouth-

washes. This step “activates” the mouthwash,

and the results speak for themselves. My

dentist approves of my healthy gums, and

my granddaughter lovingly tells me I’m no

longer “stinky.”

Go to SmartMouth.com for a good ex-

planation of how SmartMouth freshens

breath longer than any other mouthwash.

If you want fresh breath your family will

appreciate, fnd SmartMouth at Walgreens,

Target, CVS/pharmacy, Walmart, Rite Aid

– or wherever you shop.

A D V E R T I S E M E N T

“Grandma, Your Breath Stinks!”

Walmart, Walgreens, Target, CVS/pharmacy and RiteAid are registered trademarks and the property of their respective owners



A PLACE FOR EVERYTHINGOmieLife’s OmieBox boasts insu-lated hot and cold compartments and is ergonomically designed for small hands ($50, omielife.com). For lunchers of all sizes, there’s Planet-Box’s Stainless Steel Bento Boxes (from $35, planetbox.com).

ANIMAL KINGDOM Send the kids’ lunch to school in one of Built New York’s insulated neo-prene Big Apple Buddies Lunch Sacks. Choose from Lafayette Lady-bug, Delancey Doggie or Rivington Raccoon ($17, builtny.com).

REUSABLE BAGGIESReusable sandwich and snack bags are a planet-friendly alternative to disposable zip-top plastic bags, but they can be a pain to clean. Spbang’s Back to School Notes Reusable Bag is made from food-safe, dishwasher-safe plastic that’s BPA- and phthal-ate-free. There’s even room for Mom or Dad to scribble a note on the back. ($10 each, spbang.com).

CHILL OUTNo fridge? No worries. PackIt’s Freezable Lunch Bags keep food cold up to 10 hours. Fold it up, pop in the freezer overnight, and then snap it open and pack lunch (from $20, packit.com).

2 -IN- 1Thermos is still a classic. Their sleek new vacuum-insulated Dual Compartment Food Jar fl ips open to reveal one compartment for hot food and another for cold so you can take your soup and salad to go. It comes with a folding stainless-steel spork. ($30, target.com).

AUGUST 9, 2015 | 11

The New American Lunch BoxFrom kids to executives, Americans love to pack a lunch.

These goodies make it easier than ever to brown-bag in style.

granola bars, hummus, crackers and carrots. Tech companies, where employees often put in long hours, are serving healthy, light, innovative fare—often for free. � e “cafés” at Google’s Mountain View, Calif., head-quarters set the standard with fresh, local ingredients and a variety of cuisines—all free.

Schools are trying to off er healthier fare� e basic National School Lunch Program (NSLP) stan-dards for reimbursable meals are the same across the U.S., but how those standards are inter-preted varies, says Chef Ann Cooper, director of food services for the Boulder Valley School District in Colorado and founder of the Chef Ann Foundation. Known as “� e Renegade Lunch Lady,” Cooper advocates for healthier lunches. “In Boulder, it’s salad bars in every school, no high fructose corn syrup, no trans fat, no arti-fi cial colors or dyes and every-thing cooked from scratch,” says Cooper. “It’s a struggle with the money we have, but it’s real food.”

Elsewhere, kids are eating the same old cafeteria fare—dressed up a bit healthier. Whole-grain chicken nuggets and tater tots


$936Average amount spent

on lunch annually. Southerners spend the most, Midwesterners

the least.

continued on page 12 Visit Parade.com/lunchboxnotes to download our colorable lunch box notes.

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are a step in the right direc-tion, but we still have a long way to go, says Cooper.

Schools and parents want better food for kids, she says, but the challenges are daunt-ing. Schools are reimbursed an average of $3.04 per lunch, per day, for children who qualify for free meals, and that covers food costs and staff salaries.

For some schools, the solution is to outsource to companies like Revolution Foods, which provides healthy, prepared meals to more than 1,000 pub-lic and charter schools across the country. And contrary to what many parents may think, kids do eat their vegetables, says Kristen Groos Richmond, co-founder and CEO of Revo-lution Foods. “Our salads are huge hits with kids across the country, from chicken Caesar salad to sesame chicken salad to chef ’s salad.” � ey also serve regional dishes, such as red beans and rice in New Orleans and tamales in Texas.

For other parents, the chal-lenge is packing a healthy

meal kids will eat. It’s one Lisa Leake, author of the cookbook 100 Days of Real Food(William Morrow) knows all too well. Her popular blog, 100daysofrealfood.com, chron-icles her family’s eff orts to eat unprocessed foods, including her kids’ lunches.

“It’s defi nitely more work,” says Leake of Matthews, N.C.

“Parents need to understand that changing the way your kids eat is a very long process, but it’s so worth it.”

And the lunch box is a good place to start. Leake shares her kids’ lunches on social media—simple yet creative meals that any grownup would appreciate too. A recent post: leftover pork carnitas, corn tortillas, coleslaw and a homemade carrot-apple-sauce muffi n.

What does Leake’s own lunch look like? “My lunches aren’t nearly as pretty as theirs,” she admits. “My favor-ite lunch is dinner leftovers, but when you cook from scratch as much as we do, leftovers are amazing.”

12 | AUGUST 9, 2015

Visit Parade.com/smartlunch for 4 Steps to a Smarter School Lunch.

WIN LUNCH ON US!Love posting pictures of your midday meal?

You’re not alone: There are 34+ million posts using hashtags with the word “lunch” in them. Here’s another

one: #lunchparade. Post a picture of your lunch on Twitter or Instagram with #lunchparade for a chance to win a $50 Chipotle gift card and other fun prizes.

JOD

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DG

E/M

ED

IA B

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from page 10


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LOVE, LUNCH & MEATBALL GRINDERSWhether it’s 1965 or 2015, packing lunch is still

a place for parents to shine—or not.By Ann Hood

Views so delicate, so lovely, that it caused the first pangs of jealousy I ever felt. One day I screwed up enough courage to ask her if she’d like to trade. I spread my haul across the desktop.

“What’ve you got?” she asked, narrowing her eyes and bending her pixie-cut head to survey it.

What did I have? Everything! But she only wrinkled her nose,

turned her head and took a deli-cate bite of her exotic sandwich, leaving me to gnaw on chicken and hide cherry pits in my desk.

When I had children of my own, I made them thin cucumber slices, delicate turkey and cheese rolled and cut into pinwheels, an airy meringue. One day at pick-up, Sam’s kindergarten teacher grabbed my arm. “Sam’s lunches,” she began, and I beamed with pride. My kid had the perfect school lunches, and I knew it. “They’re measly!” she announced. “He needs more food. He’s asking everyone to share theirs with him. He’s hungry.” I wish I could say I changed my ways. But my young-est, Annabelle, still suffers from my desire to recreate the lunches I longed for. I remove her crusts and use cookie cutters to make her sandwiches into hearts and stars. I husk strawberries. And as I do, I remember my own brown bags groaning with food.

My mother built lunches the way some people build skyscrapers or monuments. They were her Taj Mahal, a testament to her love for me. And like all things that em-barrass us when we are too young to understand them, I would give anything for just one more lunch made by my mother on a cool autumn evening—all of that glori-ous food jammed into a brown paper bag, made only for me.

14 | AUGUST 9, 2015

When I was in elementa-ry school, we began our day by wishing the teacher good morning,

followed by the Pledge of Alle-giance and an off-key rendition of a patriotic song, which is to say this was the 1960s, when kids still hid under their desks to practice what to do when the atom bomb fell.

My Providence Street Grammar School was built in 1914. One classroom for each grade, as many as 40 kids in a class. The wood floors were polished and shiny, the chalk yellow, the chalkboard green. We did our work—and ate our lunches—at our old wooden desks.

Every night after supper, my mother made lunches for my brother and me. She used brown paper bags, the same kind we cut into book covers for our textbooks. By day, my Ital-ian-American mother worked in a candy factory while my father kept America safe sta-tioned in Cuba with the Navy. I’ve come to believe those school lunches were her only creative outlet. She didn’t have

time to knit or sew—unless a button fell off our winter coats—or read. But she threw everything into those lunches. All of her energy and culinary desires, and all of the food in the house. Fried chicken—two pieces—bread and butter, Fritos, a Devil Dog, and half a pound of cherries; a meatball grinder

wet with spaghetti sauce, several slices of Italian bread, two apples and a mini blueberry pie. You get the

idea. These things were so enormous that

I had to carry them not by the rolled-up top of the bag

but like another geography book, large and heavy and unwieldy. I envied the kids walking down the street, jauntily swinging their metal Jetsons lunch boxes. The kids who opened those lunch boxes and pulled from them a Fluffernutter on white bread, an Oreo or two and a small apple. One girl had the most magical sandwich of all: one side white bread, the other side something called wheat bread, with a light smear of Miracle Whip and a thin slice of ham. That sandwich was

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LOVE, LUNCH & MEATBALL GRINDERSWhether it’s 1965 or 2015, packing lunch is still

a place for parents to shine—or not.By Ann Hood

AUGUST 9, 2015 | 15

Views so delicate, so lovely, that it caused the first pangs of jealousy I ever felt. One day I screwed up enough courage to ask her if she’d like to trade. I spread my haul across the desktop.

“What’ve you got?” she asked, narrowing her eyes and bending her pixie-cut head to survey it.

What did I have? Everything! But she only wrinkled her nose,

turned her head and took a deli-cate bite of her exotic sandwich, leaving me to gnaw on chicken and hide cherry pits in my desk.

When I had children of my own, I made them thin cucumber slices, delicate turkey and cheese rolled and cut into pinwheels, an airy meringue. One day at pick-up, Sam’s kindergarten teacher grabbed my arm. “Sam’s lunches,” she began, and I beamed with pride. My kid had the perfect school lunches, and I knew it. “They’re measly!” she announced. “He needs more food. He’s asking everyone to share theirs with him. He’s hungry.” I wish I could say I changed my ways. But my young-est, Annabelle, still suffers from my desire to recreate the lunches I longed for. I remove her crusts and use cookie cutters to make her sandwiches into hearts and stars. I husk strawberries. And as I do, I remember my own brown bags groaning with food.

My mother built lunches the way some people build skyscrapers or monuments. They were her Taj Mahal, a testament to her love for me. And like all things that em-barrass us when we are too young to understand them, I would give anything for just one more lunch made by my mother on a cool autumn evening—all of that glori-ous food jammed into a brown paper bag, made only for me.

time to knit or sew—unless a button fell off our winter coats—or read. But she threw everything into those lunches. All of her energy and culinary desires, and all of the food in the house. Fried chicken—two pieces—bread and butter, Fritos, a Devil Dog, and half a pound of cherries; a meatball grinder

wet with spaghetti sauce, several slices of Italian bread, two apples and a mini blueberry pie. You get the

idea. These things were so enormous that

I had to carry them not by the rolled-up top of the bag

but like another geography book, large and heavy and unwieldy. I envied the kids walking down the street, jauntily swinging their metal Jetsons lunch boxes. The kids who opened those lunch boxes and pulled from them a Fluffernutter on white bread, an Oreo or two and a small apple. One girl had the most magical sandwich of all: one side white bread, the other side something called wheat bread, with a light smear of Miracle Whip and a thin slice of ham. That sandwich was

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but Ponce de LeÓn did find Florida, landing near what is now St. Augustine in 1513.

The heritage of this 13-square- mile town of 13,679 remains intact because locals, from shrimp boat captains and restau-rateurs to artists and historians, make it a priority.

“Historic preservation is one of our basic tenants in this com-munity,” says Ste. Claire. “It’s our identity.”

To celebrate their strong sense of self, St. Augustinians will honor their past and present Sept. 4-8 with four days of pro-cessions, fireworks, music, a com-memorative mass and a really big cake during Celebrate 450! (staugustine450.com).

“It’s our hometown birthday party,” says Mayor Nancy Shaver, 68. “We’ll do it right.”

—M.B. Roberts

16 | AUGUST 9, 2015

Take a windswept, beach-side town, fold in a sprawling, 17th-century Spanish fortress, the

Fountain of Youth and bragging rights as America’s oldest con-tinuously occupied European settlement, and you’ve got St. Augustine, a gem of a place marking its 450th anniver- sary this year.

“We’re the nation’s oldest city,” says Dana Ste. Claire, 57, City of St. Augustine 450th commemo-ration director. “We’re celebrating the true, multicultural founding of America. It took place here, in 1565, decades before (the English colony in) Jamestown,

Va., and a half century before Plymouth.”

As legend has it, Spanish ex-plorer Juan Ponce de LeÓn sailed from Spain to the New World in search of waters thought to have age-reversing

powers. He may not have found his mythical fountain, (townsfolk marked a site at a natural spring in 1901 anyway),

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ST. AUGUSTINE, FLA.Celebrating and preserving 450 years of history

See Parade.com/staugustine for photos of St. Augustine including the Casa Monica Hotel (above) and Castillo de San Marcos (below).

Go to Parade.com/nationaltreasure to share your favorite National Treasure and to see more peo-ple, places & things that make America unique.

0809_NatTreasure.indd 16 7/22/15 3:47 PM07222015154852 Approved with warnings



AUGUST 9, 2015 | 17

but Ponce de Len did fi nd Florida, landing near what is now St. Augustine in 1513.

� e heritage of this 13-square- mile town of 13,679 remains intact because locals, from shrimp boat captains and restau-rateurs to artists and historians, make it a priority.

“Historic preservation is one of our basic tenants in this com-munity,” says Ste. Claire. “It’s our identity.”

To celebrate their strong sense of self, St. Augustinians will honor their past and present Sept. 4-8 with four days of pro-cessions, fi reworks, music, a com-memorative mass and a really big cake during Celebrate 450! (staugustine450.com).

“It’s our hometown birthday party,” says Mayor Nancy Shaver, 68. “We’ll do it right.”

—M.B. Roberts

Va., and a half century before Plymouth.”

As legend has it, Spanish ex-plorer Juan Ponce de Len sailed from Spain to the New World in search of waters thought to have age-reversing

powers. He may not have found his mythical fountain, (townsfolk marked a site at a natural spring in 1901 anyway),

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ST. AUGUSTINE, FLA.Celebrating and preserving 450 years of history

See Parade.com/staugustine for photos of St. Augustine including the Casa Monica Hotel (above) and Castillo de San Marcos (below).

Go to Parade.com/nationaltreasure to share your favorite National Treasure and to see more peo-ple, places & things that make America unique.

0809_NatTreasure.indd 17 7/22/15 3:19 PM07222015152639

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