Dining at Gilman

Please review the following information carefully, even if you are a returning family, as changes have been made for the new school year. This information applies to the Blue & Gray Café and the Gilman School Store.

Purchasing Methods

Anyone may continue to make purchases from the Blue & Gray Café and School Store using Apple Pay, credit card, or gift card; the School Store also accepts cash.

Lower School Students (Grades Pre-K–4)

Students must be accompanied by an adult at the Café and in the School Store. They do not have access and cannot charge to a Gilman account.

Middle and Upper School Students (Grades 5–12)

Students may have a Gilman student account they can use to charge purchases at both the Café and the School Store; however, a parent must first set up an account. Returning students need to set this up as well.

We encourage visiting Veracross to set up an account (under "School Forms," applicable for Middle and Upper School families only), view itemized charges for the Café and the School Store in one place, and pay your invoices.

Hours are subject to change.

General Hours / Upper School Students

• 7:30–11:30 a.m.
• 1:30–4:15 p.m.
• Complimentary snack cart items (fruit, protein bars, and cereal bars) will still be available during a 20-minute class change each morning.

Middle School Students

• 7:30–8 a.m.

Beverages

• Water ($1.00)
• Juice ($1.25)
• Nesquik Flavored Milk ($2.50)
• Naked Juice Smoothies ($4.00)
• Iced Coffee ($4.50)

Breakfast

• Toasted Bagel with Cream Cheese ($1.50)
• Donuts ($1.50)
• Egg and Cheese Sandwich ($3.00)
• Bacon, Egg, and Cheese Sandwich ($4.00)
• Sausage, Egg, and Cheese Sandwich ($4.00)
• Yogurt and Granola Parfait ($4.00)
• 12 oz. Housemade Smoothies ($5.00)

Lunch

• Pizza ($2.25)
• Caesar Salad ($4.00)
• Italian Cold Cut Hero ($5.00)
• Roasted Turkey Grinder with Provolone ($5.00)
• Chicken Caesar Salad ($7.00)

Snacks and Treats

• Candy ($1.15)
• Doritos ($1.50)
• Jumbo Pretzels ($2.00)
• Brownies ($2.00)
• Cheesecake ($3.25)

Science and experience have clearly demonstrated that the use of artificial recombinant bovine growth hormones (rBGH) in dairy cows is detrimental to the well-being of the animal. The medical community has expressed apprehension that the use of rBGH may also be harmful to human health. Because of these concerns, we serve only fresh fluid milk from Cloverland Farms Dairy and fresh yogurt from cows that have been certified to be free of rBGH or rBST (previously called bovine growth hormone).

The non-therapeutic use of antibiotics in animal production is a growing public health concern because it decreases the effectiveness of antibiotics in treating diseases in humans. Therefore, we only serve chicken and turkey produced with restricted use of these drugs, especially as a growth additive in feed. Our contracted suppliers are required to provide products that adhere to specific criteria developed in partnership with The Environmental Defense Fund.

Supporting the preservation of the American family farm, reducing the carbon footprint of our supply chain, and giving back to local communities are all central to our core values. In collaboration with our partners at the Institute for Agricultural Trade Policy (IATP), we are seeking to reduce our dependence on factory farming and to partner with local and regional growers to develop relationships with local farms, bringing the freshest food possible to our boys.

Because of our commitment to the humane care of farm animals, we only purchase and use cage-free shell eggs in compliance with the Certified Humane® program of Humane Farm Animal Care (HFAC).

We recognize that the food we serve can have a significant impact on the health and wellness of our students. Our menus provide a variety of healthful options to help the boys make healthier dining choices.

We are also committed to influencing our supply chain by working with our supplies to improve the nutrient content of the food we purchase with specific targets for eliminating trans fat, reducing saturated fat, reducing sodium, increasing whole grains, moderating portion size, and providing nutritional information.