I get up at 4:30 a.m. for some pre-dawn food prep. Today, it’s my turn to bring a snack and read a story for my son Ash’s preschool class. The school does not allow nuts, dairy, eggs, sugar, or any pro-oxidant fruit. My snack will be simultaneously nutritious, allergen-free, and appealing to three-year-olds—something like dinosaur-shaped muffins that taste like rainbows but are made of steamed arugula.
While the muffins are baking, Ash wakes up. He is in a great mood after an uninterrupted twelve-hour slumber, eager for another day of joyful learning. He transitions through every part of the morning routine without complaint or delay, and we arrive at school precisely in the middle of the allotted five-minute drop-off window.
The school day starts at 8:45, but snack and story time is not until 9:20, which is the perfect amount of time to not be able to go anywhere or get…
