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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


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How is intention different than goal setting? Find out how to run your business and life with intention as Grace Bonney is joined by Jess Lively, a consultant and blogger helping people design lives, homes and businesses with intention on JessLively.com and With-Intention.com. Hear about the three levels of business success, get all sorts of insight into how you can balance the conversation between your ego and your gut and find out how Jess overcame her own self doubt to empower others to embrace intention and take control of their lives! This program was brought to you by White Oak Pastures

"I use the word intention as a softer word for a goal because I'm too paralyzed by the word goal." [05:00]

"You have to know what your values are - and you're always motivated by something." [09:00]

"The intuition that we have within us - if you can connect to that, it will guide you and tell you what to do next." [12:00]

"Discover what's really important to you independent of any achievement or outcomes." [28:00]

--Jess Lively on After the Jump


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Tune in to part 1 of a 2 part series with famed chef Marc Forgione on a brand new episode of Chef's Story! Marc is one of the Iron Chefs competing on Food Network's Iron Chef America and owner of restaurant Marc Forgione in New York City. Marc received a coveted Michelin star in the Michelin Guide New York City 2012, making him the youngest American-born chef to receive the honor in consecutive years (2010, 2011, 2012). Tune in as he recalls his childhood (his father is considered by many as Godfather of American cuisine), his first restaurant jobs and his rise to the top of the culinary world. This program was brought to you by Edwards VA Ham.

"The kitchen is like a magnet to me. Even today, I have all this other stuff going on but I have to get in the kitchen at some point every day or I get depressed." 08:00

--Marc Forgione on Chef's Story


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