this post was submitted on 19 May 2026
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me_irl
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You know, the recipes for that kind of pizza are adaptable. A lot of how they come out is in the ingredients used. And not every school was/is supplied by the same distributors.
Our district was kinda mid. I had pizza at other schools for one reason or another both as a kid and as an adult. One district maybe two counties over (depending on how you define over) used the exact same recipe, but had a different food distribution contract and their shit was yummy rather than just better than nothing. But I also had some that was barely edible enough to choke down.
Seriously, go take a look at the recipes. There's nothing in them that has to give unpleasant results.
I thought the main point was that it's not a particularly good nutritionally?
But you're telling me it was sometimes inedible too? (I assume in lower income areas...)
It really depends on what you mean by nutrition. You aren't getting a ton of mongrels minerals and vitamins compared to a lot of things, but it's not devoid of such. It's not horribly calorie dense, but has a decent balance of fats and carbs overall. It'll fill bellies and keep you going.
As far as taste, it wasn't even about income levels of the district/school. It's about the combination of supplies and cooks. For real, school cafeteria staff don't get the credit they deserve. They turn institutional food into something that feeds a ton of kids. But if the contract for supplies is to a shitty company, even the best can only do so much. And not every cook is equally skilled at making the best of the supplies.
I wouldn't go as far as to say inedible, but it could be something you just choke down as quick as possible, or it could actually be yummy.