Jamie and Rob Feuerman arrived at the front desk of the school I was working at in San Francisco almost five years ago. Jamie had been a lawyer, Rob, a technology guru, and they had started their family. They had to make two lunches a day to meet their kids’ differing tastes, shop too much in the week to deliver the kind of lunches that matched their family values, and noticed that most of the private schools in San Francisco didn’t have a school lunch program. So with a couple of brown lunch bags in tow, they came to talk to me about how they had decided to start making a difference with their new venture, Kid Chow, a school lunch program where they prepare and deliver healthy, fun, kid-friendly lunches to schools around the Bay Area.
With obesity, diabetes, and poor eating habits a stark reality among our nation’s children (and adults), Jamie and Rob took their love of food and nutrition to the next level. “We wanted to get kids back to the basics [and teach them] how to honor and celebrate what the Earth gives us, as well as get kids connected to whole foods as whole products that are kid-friendly,” Jamie said from her Noe Valley home, where she switched back and forth to answer incoming customer calls.
The way Kid Chow succeeds in their mission is to serve as many organic items that have all-natural ingredients that are hormone, nitrate, and trans-fat free—all from local farmers and sources at the time of the year when they are ripe and ready. “We have four menus a year because the Earth provides different things at the seasons. We may have grapes and strawberries in May and June, sugar snap peas in the spring, and celery and carrots in the winter.” They seem to have what it takes to get children, both young and old, to become responsible for their eating habits, as well as introduce them to menu items such as their Bombay Indian Wrap, Taco Wrap, and Chinese Chicken Salad. “If I can get kids away from the chicken-nugget craze and introduce them to ethnic flavors, then I’ve done my job.”
