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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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If you're old enough, you remember the days when "cafeteria ladies" had a craft and the food at school was hand made, right down to the dinner rolls. After decades of moving away from that proud tradition, districts are slowly returning to it. In Maryland, a stand-out "boot camp" for food service workers statewide teaches basic cookery, nutrition science, professional kitchen protocols, and much more. It's a model for training programs that are emerging all over the nation as schools work their way forward (and back) to more real, fresh food in the cafeteria. This program was brought to you by White Oak Pastures.

"The folks that attend our training are trained on how to train and then there's a ripple effect." [05:30]

--Stewart Eidel on Inside School Food

"We're trying to be catalysts for the local economy and jump-start it through economic development. which is just a sidebar to all this [school food initiative]" [35:00]

--Jeffrey Proulx on Inside School Food

"Anybody can heat anything up regardless of technique - but to actually have to chop vegetables or whatever the recipe calls for - gives me more pride." [36:00]

--Becky Anderson on Inside School Food


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This week's guest on In the Drink is future wine industry star Carlin Karr. Carlin Karr is the sommelier at Frasca Food and Wine in Boulder CO. She attended the University of Colorado in Boulder in 2008, then relocated to San Francisco to pursue a career in culinary arts, becoming very interested and involved in the wine scene there. Carlin worked as General Manager and Wine Director at Sons & Daughters n the spring of 2010, which earned a Michelin star in 2011, when she was also named to Forbes Magazine's "30 Under 30" Food & Beverage list. Carlin is now Sommelier at Frasca Food and Wine in Boulder, and recently passed the Advanced Exam from the Court of Master Sommeliers. This program was brought to you by Michter's.

"The great thing about Frasca Food and Wine is if i just want to talk about a wine region during service, I have two incredible teachers who have been sommeliers for 20 years and can tell me everything about a wine region." [13:00]

"People go out to restaurants to eat, drink and enjoy themselves so it's good to take care of them that way." [24:00]

--Carlin Karr on In the Drink


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