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The Main Course (w/ Ann Cooper & Andrew F. Smith)
First Aired - 09/20/2009 12:00PM

This week, Patrick & Katy are joined by renegade school lunch lady Ann Cooper & author/historian Andrew F. Smith.

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Sponsored by Hearst_logo
Hosted By Patright

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Introduction & Opening Song (4:36)

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The Main Course, Patrick Martins, Katy Keiffer, Jack and Nat now have a voice on air!, Bernie Wides, The Naturalist, Heritage Radio Network,

Ann Cooper Talks About Our School Lunch Problem in America (11:04)

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school lunches, Ann Cooper, Whole Foods, sustainability, children, private schools, New York City, Harlem, Alice Waters, Director of Nutrition Services, Boulder, Colorado, Food Family Farming Foundation, East Hampton, New School, regional organic, multi generational, Director of Wellness and Nutrition, Tom Harkin, health care debate, Kathleen Merrigan, Arnie Duncan, food distributors, small budget, food, finance, facilities, human resources and marketing, junk food, free lunches, chicken nuggets, corn dogs, national school lunch program started in the 1960's, national security, some young men were so malnourished, they were unable to serve in the military, using policy to change policy, USDA, Denver, school board, concerned parents, nonprofit advocates, private funding, government commodity food program, Berkley,

What Changes Can Be Made? (22:42)

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what are the changes, budget increase, school lunch programs could use another $1 per child, school districts can make change with the budget they have by doing a full budget assessment, salad bars, whole grain bread, regional milk, Hearst Ranch, the meat that froms from the USDA is bottom of the barrell, contamination issues, fair pricing, selling leftover product to schools, local burritos, Colorado milk, farming classes, hands on experience, local produce, there are no laws against choosing your source in school lunch programs, regional distributers, Obama administration, Michelle Obama, a week in the life of Ann Cooper, Beth Collins, childhood obesity, slow food, culinary students, tuition reimbursment for working at schools, cooking and gardening classes, marketing campaigns for healthy food, Hillary Clinton, Tom Vilsack, the squeaky wheel gets the oil, Michael Pollan, http://www.thelunchbox.org/, protein, procurement, how can we improve meats in school?, advice for distributors,

Author Andrew F. Smith Gives Some History on Food in America (14:38)

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Tisch, NYU, Hearst Ranch, Carlo Petrini, Andrew F. Smith, the evolution of food in the United States, food history, colonial period, Civil War, canning revolution, blowfish, food for people going on long sailing trips, condensed meat, meat patties, Gail Borden, conservation, canned food helped urban and poor families, Alice Waters, frozen food, World War II, refrigeration revolution, Vitamin C, lemons, oranges, sales skyrocketed in the 1920's and 30's, fresh squeezed orange juice, California, soda is one of the leading cause of obesity in this country, science food, Fruit Loops, high fructose, snack food, Cracker Jack is the first national junk food, street vendors, canning used to be elite, 1 in 4 kids died from tuberculosis before the age of 5 because of bad milk, refrigerated train cars,

The History of Food Marketing & Advertising (12:38)

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snack foods go national through advertising, labels for canned food, Quaker Oats, turning points in American food history, Oliver Evans, grist mill, making mills automatic with pulleys, elevators, and buckets, grain into flour, processed food, Laura Ingalls Wilder, The Civil War, using food as a weapon, the South lost because the food supply was cut off, Victory Gardens, fast food, the hamburger started as the Hamburg steak, New Haven, surge of ethnic populations, New York Times, minced meat, meat loaf, TV dinners, packaging was shaped like TV's coincidentally, the product was not meant to eat in front of TV's, family dinners in front of the television, marketing, advertising, Campbell's, milling, WW2, WWII, Germany, immigration, continuous processing, German immigrants used beef remains to create the Hamburg steak,

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Edible Communities - Kate Manchester (w/ Susan Levin & Ann Cooper)
First Aired - 08/24/2009 05:00PM

This week on Edible Communities Kate talks about food issues related to School Lunch and the Child Nutrition Act. Guests include: Susan Levin, M.S., R.D and Chef Ann Cooper known as the Renegade Lunch Lady.

Whole Episode:
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Sponsored by Hearst_logo
Hosted By Newedible

Segments:

Introduction (8:30)

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kate@ediblesantafe.com, www.ediblecommunities.com, law, 1961, school lunch, Child Nutrition Act, Center for Diseese Control, statistics related to diabetes in children, President Lyndon B. Johnson, school lunch program feeds about 30.5 million people a day, 2009 congress talks, pressing issues include: funding and food costs, school lunch prices going up, health related,

Kate talks with Susan Levin of the Physicians Committee for Responsible Medicine (21:13)

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parents, kids, USDA, Child Nutrition Act, registered dietician, works with schools directly, foodservice directors, high costs, raising money, don't always need more money for a healthier option, National School Lunch Program gives choices, working within school budgets, farm to school programs across the country, local farms, different approaches to change, government help, tax dollars, food as fuel, USDA audits of school lunches, no fiber requirements, over 80% of schools are serving food with too much fat, Physicians Committee for Responsible Medicine (PCRM), government needs to step in and re-direct money to school lunch programs, obesity, disease prevention, lifestyle changes, education, edible schoolyard gardens, Slow Food time for lunch campaign, www.healthyschoollunches.org, healthy school lunch campaign,

The Proceess of Changing School Food with Chef Ann Cooper (6:19)

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Chez Panisse, Alice Waters, works directly with school systems, Berkeley Unified School District, transformed menus completely, fresh fruits, whole grains and more, initially spent money to grow the program, community groups helped show support for this new now self sustaining department, from chicken nuggets to chicken parts, started cooking from scratch, commodity food products, processed foods, began to source non-commodity and cook, now Director of Nutrition Services in Boulder Colorado, 50 schools opening right now with new food, plans to self sustain Boulder program within three years from July 1st 2009,

Chef Ann Cooper Supporting Change in School Food Nationwide (9:43)

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policy, future plan is not one school district at a time, foundation just launched, www.thelunchbox.org, shares menus, recipies, HACCP plans, all tools and lessons learned made public, regional whol foods donations, local foundations and fundraising, universal breakfast, no child left behind, schools source like restaurants as high quality as they can afford, whole grain crust pizzas while still using commodity cheese, schools serve dessert to meet calorie requirements, nutritional guidelines have not been revisited in 15 years,

The School Lunch Revolution (6:22)

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recess, excersise, the lunchbox site just launched, positive feedback, farm to school, buying local produce, www.farmtoschool.org, Whole Foods and Anne collaborate, help educate people about school food issues and raise money, school lunch revolution, other schools getting involved, www.thelunchbox.org, www.ChefAnne.com, Food Family Farming Foundation,

Show Wrap Up (1:51)

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for more information, wwww.healthyschoollunches.org,

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Hot Grease
First Aired - 11/09/2009 03:30PM

This week on Hot Grease, Nicole interviews Carlin Greenstein and Annie Strange of Chew On This about their food wheels, and calls Hilary from American Lunchroom to discuss

Whole Episode:
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Sponsored by Hearst_logo
Hosted By Nicole

Segments:

Hot Grease Introduction (9:45)

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Chew on This and American Lunchroom, Carlin Greenstein, Annie Stranger, farmer's market, interviewing farmers, Annie has been a private chef for 10 years, local and seasonal sourcing, eating is a political act, letter press, The Linens Project, information design, sustainability, Milton Glaser, What is the connection between food and design?, beautiful packaging, the design should reflect the item but also appeal to the eye of the consumer, Union Square Market, plating, food stylist, before consuming the meal you devour it with your eyes, sautéed greens, seasonality, chutney,

Food Wheels: 40 Herbs & Local Foods (14:56)

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New York Area Food Wheel, http://www.chewonthis.org, the wheel has culinary herbs on the outer edge, reserved herbs, recipes, Farmer's Market, lemon balm, making tea, honey or agave, how to freeze a common herb, best way to preserve herbs is drying, to freeze something like basil first make basil and then freeze it, root vegetables, squash, leafy greens, trying something new every week, lovage, Sunday Suppers At Luke, recipe cards, potatoes, cauliflower,

Hilary From www.americanlunchroom.com Talks About School Lunch Photos (7:45)

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collection of photographs of lunch trays served in schools across the country, fried food, chicken fingers, hamburgers, fruit and syrup, Ann Cooper, school lunch reform, Katie Couric, http://www.AmericanLunchRoom.com, www.twitter.com/americanlunch,

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