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In Jefferson County, Colorado, a better school lunch often starts with better chicken: locally and sustainably grown, without antibiotics, and prepared from scratch. In the world of K-12 food service, this is widely regarded as an Olympian swan dive off a 33-foot-high board--beautiful to behold, but not something you can or should try at home. Today's guests on Inside School Food explain how they do it (turns out it's not that hard, if you've got ovens and the right supplier), and how their effort impacts student health. This program was sponsored by Tabard Inn.

"It's easy for us to sell whole birds, it's easy for us to sell chicken breast - but when we're parting the birds out, we often end up with dark meat as a byproduct. We usually just end up selling that as a commodity product into the marketplace and we're not able to get a premium price for it even though it's a premium product. We're able to sell it into the school districts and supply them with a premium product because of how we raise those birds. That allows them to sell a meal at a very price conscious point - then we know those kids are able to eat a quality meat, schools are able to meet their budget and we even end up with some marketing out of that." [24:00]

--Chad Anderson on Inside School Food


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Who doesn't love good, local fruit? Tune in to this week's episode of Eat Your Words as guest host Talia Ralph chats with Sarah Huck and Brian Nicholson, the duo behind Fruitful: Four Seasons of Fresh Fruit Recipes. Fruitful is a trip to the local orchard, overflowing with ripe, seasonal produce—and it’s not just desserts! From sweet to savory, including fresh juices, every chapter is devoted to the produce of the moment: rhubarb, strawberries, apples, plums, apricots, peaches, quinces, pears, and more. This delectable cookbook showcases the bounty from New York’s favorite orchard, Red Jacket Orchards, illustrated with gorgeous full-color photography throughout—but all of the fruit can be found wherever you live. This program was brought to you by Whole Foods Market.

"This is a pivotal moment in the local food movement. We're a part of that fabric." [06:00]

"Sustainability for us is more than just the environment. Beyond that is the fact we have to make sure decisions we make today will pay off 5-10 years from now." [23:00]

"The local food movement is reaching an important stage in its life cycle. I think what became clear to me is that people have made this a really important topic. Customers are trying to learn more, which is great for us as a country." [33:00]

--Brian Nicholson on Eat Your Words

"When you get a perfect apricot, there may be nothing better." [12:00]

"If you want to know what it's like to own a fruit farm - now's your chance." [35:00]

--Sarah Huck on Eat Your Words


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Darina Allen joins us on this week's episode of A Taste of the Past, to tell us about Ballymaloe Cookery School located in southern Ireland, of which she is the founder. Linda asks her about real Irish cuisine, and she explains how many people in Ireland were so slow to realize the great benefits of using local food. This program has been sponsored by The International Culinary Center. Today's music provided by Pamela Royal.

"The whole image of irish food, particularly over here [in the U.S.] in no way reflects what's happening in Ireland." [9:00]

--Darina Allen on A Taste of the Past


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