According to the UNEP Food Waste Index Report, one billion meals are lost daily to food waste. This is hard to imagine, as when throwing out your leftovers, you don’t think it can tally up. Moreover,...

On Nov. 29, the CEO of Taher, Bruce Taher, came to serve Blake paella, an authentic dish from Spain. Taher is the food management service that supplies The Blake School  with all nutritional requests,...

Returning to school after a semester abroad came with many surprises, but the most notable was the dining setup, tech, and style transformation. Contrary to last school year’s lunches, in which students...

This year, Taher Corporate Chef Chris Loew brought the Power Bowl Station to the lunchroom. Located in between the two main lunch lines, the station offers an entirely different meal than what is on the...

One of the toughest transitions to fully remote learning has been adjusting to the 30-minute lunch breaks. Students are upset that the daily lunch breaks can’t be longer. Payton Crosby ‘21 says,...

Nicolle Thomas, Blake's Lunch Program Administrator can be in her office crunching numbers, in the food line handing out meals, or in the dishroom cleaning. Wherever you locate her, you will find her wearing...

Tobin Spiller '22, Keaton Rannow '22, Wyatt Dayhoff '22 and others wait in line to enter the lunchroom.

The beginning of a new semester brings new classes and new teachers to students, but possibly the most important new addition to the Blake student’s life is the infamous Google document which contains...

Healthy eating behavior is one of the most important habits that people must form at a young age. The President’s Council on Fitness, Sports & Nutrition states, “Dietary habits established in childhood...

“For those of us who live at the shoreline / standing upon the constant edges of decision / crucial and alone,” Marie Michael recited. The learning lunch began with a recitation of Audre Lorde’s...