And who is not hungry
...when you are FOUR months old, or
...four YEARS old?
Our schools serve breakfast, lunch, afternoon snack and dinner - the majority are made from scratch. Each school has at least one full time cook. Meals change with the seasons - we provide cooler meals in summer and warm meals in winter, always obtaining the freshest foods available.
Meals are monitored continually for acceptance. Ethnic, culturally-common meals are prominently on the menus. Specific diets and food allergies are monitored closely, with alternative meals or items provided for children's special needs. A weekly menu calendar is available at the Front Desk for parents; parental input and recommendations are always welcome. We pride ourselves in serving a great variety of quality meals, using extraordinary ingredients, fresh produce and whole grains.
Children are nourished with a nice variety of fresh fish (salmon, talapi, halibut, cod, shrimp) instead of just fish sticks. The majority of fruit comes fresh-refrigerated, instead of in tin cans - much better taste and nutrition. Unprocessed fruits, such as kiwi and avocado, are also served. The majority of our vegetables are either fresh or frozen. Meats are of the highest quality - ground beef that is not over 10% fat. Occasionally, the children are served steak - maybe disguised, so as not to be rejected before they try it. And, in fact, most children believe the halibut to be chicken. Discovery has won numerous awards from the State of New Mexico for the quality of food service we provide. In 2009, again, we received the State's best "award" of all - an audit with no deficiencies.
Once in a while - with food involved - there may be a discouraging scene:
"What you mean, I can't come in for turkey with Timmy?"
What we know about our kitchen, how-
ever, is that there are almost always happy outcomes, with very satisfied customers, as you can zzzz-see:
And here are the full-time, hard-working people who make it all possible.  At Discovery, you will find them either cooking or cleaning: Rachel, Laura N., George, Oralia, Laura B., Esther

Your Big George's Pick for a Nutritious Quick Dish
Chicken Pot Pie
Serves 6 - takes about 10 minutes to prepare
  • 1 cup fresh cooked chicken, cut into bite-sized pieces
  • 1 2/3 cups frozen vegetables, thawed
  • 1 ten-ounce can of cream of chicken soup
  • 1 cup Bisquick baking mix
  • 1/2 cup nonfat milk
  • 1 egg
  1. Preheat oven to 400°F
  2. Mix Chicken, veggies and soup together, then spread into bottom of non-greased 9-inch round glass pie pan
  3. Mix remaining ingredients (baking mix, milk and egg) and pour on top of chicken mix
  4. Bake in oven for 30 minutes or until top turns golden brown