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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


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This week on Just Food Stories, Jacquie welcomes Reverend Robert Ennis Jackson to the program to talk about his amazing work in the Brooklyn neighborhood of Bedford-Stuyvesant. The Reverend has lent his hand in co-founding many organizations such as the Brooklyn Rescue Mission Urban Harvest Center, Healthy Harvest Food Pantries, Bedford-Stuyvesant Farm, among many others. Explaining his background and what inspired him to bring fresh and nutritious foods into Bedford-Stuyvesant, Reverend Jackson talks about transforming the current food system to promote the health of both consumers and producers, including partnering with Just Food on a chicken coop project. This program has been sponsored by Whole Foods Market.

"We saw that folks that were getting pantry food or donated food were getting less quality food. We had to figure out how to get fresh, healthy, organic, conventional food into the hands of pantry guests, so we started Bed-Stuy Farm." [6:20]

"Our first farm year was about people who were getting out of addiction, helping us clear the land, and seniors helping us plant food, and enjoying the partaking in eating that food." [8:50]

-- Reverend Robert Jackson on Just Food Stories


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Linda Pelaccio visits The Fabulous Beekman Boys at their farm to discuss The Beekman 1802 Heirloom Dessert Cookbook on this week's episode of A Taste of the Past! Tune into this program to learn about the nostalgic properties of family recipes, and what makes an "heirloom" dessert. Hear how Brent Ridge and Josh Kilmer-Purcell relied on their hometowns in North Carolina and Wisconsin for regional inspiration. Find out about the history of Beekman, New York, and why it's the perfect setting for a new handmade culinary resurgence! Hear about some of the specific recipes from the book, as well as the Beekman Boys' artisanal production endeavors! To learn more about Linda's visit with The Beekman Boys, visit HandPicked Nation. Thanks to our sponsor, BluePrint Cleanse.

"What family doesn't have that one dessert that your mother or grandmother makes that everyone loves?" [2:00]

"With Southern recipes, you don't actually cook anything. You take Nilla wafers, cover them in whipped cream, and put them in the fridge for two hours!" [4:55]

-- The Beekman Boys on A Taste of the Past


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