Let's Get Real
LIVE 6:30 - 7pm EST
Debuts At - Unscheduled
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Looking for activities to do with your child? Find out how you can help teach your child to have fun while learning and developing with some great tips from Alessandra Iavrone. Learn about some of the Montessori teaching methods featured in the book "Teach Me to Do It Myself". Find out how you can help your child learn responsibility by having an active role in "play-time". This episode was sponsored by Hearst Ranch.
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First Aired - 09/26/2012 05:00PM
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This week on the business of The Business, host Phil Colicchio is joined by Philadelphia based chef/restauranteur and former Top Chef winner Kevin Sbraga. Find out how his venture into reality TV was actually a desperate attempt to launch his own restaurant and how it's helped his career as a chef. Most chefs open restaurants first and find acclaim later - Kevin did exactly the opposite. Learn how this interesting career path has defined him, and what serious challenges he's faced along the way. Prize winnings can't sustain a career, and Kevin explains how he overcame hardships to find success with his Philadelphia restaurant "Sbraga". This program was sponsored by The International Culinary Center.
"There's no denying that the show [Top Chef] changed my life. I did the show out of desperation - I was desperate for my own restaurant."
"When you put yourself into the spotlight in front of a million viewers and try to back it up with your restaurant - yeah, you feel a lot of pressure!"
"I didn't go the route that most chefs did. My acclaim came first - and the restaurant came second."
--chef Kevin Sbraga on the business of The Business
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First Aired - 03/31/2010 05:00PM
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This week Heather & Jack speak to Lena Brook, who discusses how to improve the menus in our health and learning institutions.
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Lena Brook and the Balanced Menu Program (16:40)
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Heritage Farm Report, Lena Brook, Jack Inslee and Heather Hyman, White Oak Pastures sponsors, Jack was sorely missed, from San Francisco, met at the Interfaith Center, Pew Foundation, Balanced Menu Program, but first an intro: was in advocacy, passion, career trajectory and passion, Physicians for Social Responsibility, greening the health care sector, preventive agenda for health care, Since September 2009, Reduction of meat consumption, Meat bought in hospitals could be less, to afford good food you must serve less meat, portions can be reduced, cafeterias, reference guide that gets people started, one day: a searchable database for recipes, balanced menus, high cost of offering too much meat, then how do patients get protein?, are there actual hospital chefs?, Hospital Leadership Team is a group of hospitals part of a resource network in San Francisco, less meat and source better meat simultaneously, Sonoma Direct, now work with benchmark hospital in Sonoma, demand is there, good food is not that much more of a cost, being smart, lesser cuts, use ground meat, use ground meat, use more ground meat, Health care Without Harm, Balance menu Project grew out of San Francisco projects, have 30 recipes on Health Care Without Harm website, grass fed beef and lamb,Healthy Food and Universities (11:11)
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itunes on Heritage Foods USA, twitter, chopping wood outside, 30 hospitals are on board, reduce meat purchasing by 20% over next 12 months, next steps: get more sustainable foods on menu, media, National Nutrition Month, Washington Post article, Health Section, Martha Thomas, Georgetown University signed on, climate change is a component, reduce meat for nutritional, environmental, climate change reasons, meat and dairy has significant effect, student advocacy rocks, real change when students move, student movements, Jamie Oliver, daughter started in kindergarten, Paper Plates for Pelosi, plates for change, healthyfoodandhealthcare.org, San Francisco School Food Coaltion,To comment on this episode click here. There are currently Comments
