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Hosted By
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Sponsored by
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Published August 11th, 2014

Running time: 4 Minutes

A small child runs barefoot through a puddle after summer rain on a sprawling farm. She eats green beans and blueberry pie. But is she a local or is she from Brooklyn?

By Elizabeth Saxe

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Hosted By
Tci
Sponsored by
Tabard_facade_3
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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Hosted By
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Sponsored by
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What better way to introduce the new year than a long winded story about Coscto and The Peanuts? Tune into the season debut of Let's Get Real as Erica Wides teaches listeners about the virtues of frozen food and whole animals. Hear what she thinks you should all be doing in 2015 and why family dinners can be challenging. This program was brought to you by Cain Vineyard & Winery.

"This year everybody's resolution including mine should be taking a fresh look at your food - restocking... literally." [23:00]

--Erica Wides on Let's Get Real


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