Search Results
Hosted By
Inside_school_food_website_tile
Sponsored by
Tabard_facade_3
Are you a salad bar skeptic? If you are, you're not alone. Many a committed K-12 food service director is hesitant to try, out of concern over participation, waste, expense, mess, and food safety. And now salad bars in schools are seemingly even trickier to pull off. How do you insure that kids are meeting their daily fruit and vegetable quotas--and the required weekly balance of green and orange veggies, and beans and peas--if you let them serve themselves? For answers, we will first turn to school salad bar evangelist Rodney Taylor, from Riverside Unified, and two of his talented staff. This program was sponsored by Tabard Inn

"Every kid goes through the salad bar first. At that point they are engaged by an adult on each side who encourage children to eat the colors. We want the plate to be colorful." [09:00]

Rodney Taylor on Inside School Food

"I have served over 6 million salad bar meals in Riverside. For those who tell you it places children at risk - I'll tell you I haven't lost one child yet." [15:00]

"There's a level of service we want to be able to provide. Once they [the children] see that you care - it will immediately turn [things] around." [31:00]

-- Ryan Douglas on Inside School Food


To comment on this episode click here. There are currently Comments

Hosted By
Inside_school_food_website_tile
Sponsored by
Untitled
School gardens are now being embraced nationwide, as is farm-to-school. But school garden-to-cafeteria? It's what's coming next--well-established in some districts, in fact, which offer valuable resources to beginners. Concerned about food safety? Funding? Whether or not to buy student-grown or accept it as a donation? Is it worth the trouble--does it interest children in eating more produce, trying new fruits and veggies? The nation's two leading experts, from Colorado and Oregon, discuss all this and more. This program was brought to you by White Oak Pastures.

"Everyone along the supply chain of school food should get their fair equal prices. There are costs to school gardens. Right now districts don't pay for much of those costs." [18:00]

---Andy Nowak on Inside School Food

"What we develop in Denver needs to be a template - the beginning of a conversation in your own county." [25:00]

"If you put in the effort and there are educational opportunities in place - you see wholeheartedly that kids will make nutritional choices." [28:00]

--Rick Sherman on Inside School Food


To comment on this episode click here. There are currently Comments

Hosted By
Chef_s-story
This week's featured guest on Chef's Story Katy Sparks, Executive Chef at Tavern on the Green. Dorothy Cann Hamilton is in Central Park this week as she chats with Katy, who's background includes cooking at NYC institutions like The Quilted Giraffe and Mesa Grill. Find out what it's like cooking at a restaurant that seats 700(!!) and comes with a storied reputation that rivals any other dining establishment in the country. From an early appreciation of food to her climb up kitchen ladders - find out how this Middlebury born culinary talent rose to the top in a candid and insightful look at her career. This program was brought to you by Whole Foods Market

"I was actually a hostess at a bar and little by little I just kept gravitating towards the kitchen because of memories of being in my mom's kitchen - the center of the house." [05:00]

"I learned that you don't have to be a food service to run a restaurant." [17:00]

"The first decision you make is important - but not fatal by any means." [22:00]

"My cooking is very personal. I'm not trying to cater to people's needs." [33:00]

--Katy Sparks on Chef's Story


To comment on this episode click here. There are currently Comments

SIGN UP FOR OUR NEWSLETTER

PARTNERS
FEATURED EVENTS