January 3rd, 2011
My first thought upon hearing on New Year’s Day that Plano-based Frito Lay was going to make half of its inventory “all natural” for 2011, was relief. Maybe this would be a good omen for the new year.
Like most moms with school-aged kids, I’m often in the hunt for a chip that uses a “good” oil, not too much salt and few, if any, artificial ingredients. Much as I like to send fruit, crackers and veggies for side dishes, I confess to including chips every so often in school lunches. Chips provide crunch and when I ask the benchmark question I apply to all school lunch components — would I eat it? — the answer is “yes”.