Roast beef wedge
Today we continue our back to school series discussing different types of schools and during different periods in history. Today's story is part of my larger memoir I've been writing through the lens of food. My high School, Croton-on-Hudson (CHHS) is located just up the street from the village of Croton on Old Post Road in New York’s picturesque Hudson Valley. In the late 1970s early 1980s, school administrators in Croton had an open campus policy that permitted students to purchase food in the village. The fact that the school cut the hot lunch program that most other area schools had also facilitated the daily parade of students into the village in search good but cheap eats. Our village had a lot of delis and most ran lunch specials that often included sandwiches made with lettuce, tomato, mayo or mustard, and freshly delivered Boar’s Head cold cuts which we called
. Since graduating from high school I've learned that the term wedge is a regional culinary idiom and my wedge is another person's grinder, hero, hoagie, Italian, po' boy, zep, or torpedo depending one's formative educational and eating experience.