The Great American School Lunch Challenge: Garces vs. Burrell
The James Beard Foundation is a proud supporter of Partnership for a Healthier America and their exciting initiatives that aim to solve the obesity crisis in America and make sure our kids are well fed.
Yesterday PHA enlisted James Beard Award–winning chef Jose Garces and Food Network personality Anne Burrell to take on school lunch. The two star chefs were paired with representatives from the Houston Independent School District and the Colonial School District outside Wilmington, Delaware. Using only healthy ingredients, following nutritional guidelines, and limited a tight budget, the two teams competed to see who could make the best school meals. Team Garces came away as the victor, presenting a menu of chicken and black bean chilaquile, pan-roasted sweet potatoes, and a graham-topped pear cup.
Daily Digest: January 17, 2013
Six Los Angeles schools form alliance in the fight for healthier school lunch. [LAT]
An argument against orange wine. [Forbes]
The latest in beer gadgetry. [Philly Inquirer]
Rebel fighters help return cherished bread to Syrians. [NPR]
Daily Digest: January 2, 2013
The history of the New Year's Eve toast. [NPR]
Three hundred pounds of cheese curds shipped to Rose Bowl for Badger fans. [KARE 11]
New Japanese fork makes sounds to accompany eating. [Daily Mail]
A behind-the-scenes look at the food of Downton Abbey. [Boston Globe]
... Read more >
For Second Year, JBF Partners with Cooking Up Change
For the second year in a row, we're joining Cooking Up Change, a nationwide competition among high school students to improve school lunch, as its official culinary partner. Started by the Chicago-based Healthy Schools Campaign, the contest takes place in six cities and invites student-led teams to craft delicious school lunches within the real-life constraints of limited ingredient lists and tight deadlines. Finalists from each city will compete in the national competition in Washington, D.C. in May of 2013.
The first (and biggest) regional qualifier took place in Chicago last month, with the team from Washington High School, pictured above, winning first place. You can read more about the Chicago competition... Read more >
Green News Feed: August 24, 2012
New guide identifies the most affordable clean foods. [Daily Green]
Study: obesity may speed up cognitive decline. [Atlantic]
How to improve school lunch without spending more. [Grist]
Mark Bittman on why farmers are key to renewing our food system. [NYT]
The Natural Resources Defense Council's findings on food waste. [Ecocentric]
Green News Feed: June 4, 2012
New Haven food trucks will provide hungry kids with free summer meals. [NPR]
Radioactive tuna: the connection between food, water, and energy systems. [Ecocentric]
Maryland is the first state to ban arsenic in poultry feed. [Civil Eats]
How a nine-year-old's food blog inspired healthier school lunch options. [GOOD]
JBF Partners with Cooking up Change in the Fight for Better School Lunch
While the buzz surrounding the need for fresh and healthy school lunch has certainly grown louder on the food world’s radar, no one will deny that there’s still plenty to be done to improve American students’ diets. And whom better to consult than the students themselves?
That’s the strategy behind Cooking up Change, a student-chef competition whose winning recipes make their way into cafeterias around the country. Started by Healthy Schools Campaign, a Chicago-based non-profit, the contest takes place in six cities, inviting student-led teams to craft delicious school lunches within the “real-life constraints” of limited ingredient lists and tight deadlines. Finalists from each city will compete in the national competition in Washington, D.C. on May 21, and one dish from each team... Read more >
News Feed: February 23, 2012
Reimagining school lunches starts at the lunch table. [GT]
Liver and onions gets a second chance. [SF Chronicle]
How to avoid these common pitfalls when preparing fish. [F&W]
The growing backlash against food trucks. [Chow]
Rediscovering family tradition in the kitchen. [WSJ]
News Feed: February 2, 2012
Mark Bittman applauds the USDA’s new standards for school lunches. [NYT]
Tips for make-it-yourself baby food. [BA]
A beef industry study shows that meatier cattle are better for the environment. [NPR]
In the meantime, expect beef prices to skyrocket. [HuffPo]
Baking bread in Iraq
News Feed: May 17, 2011
Proposal to scale back potatoes in school lunch sparks debate. [WSJ]
Two profiles of new restaurant entrepreneurs—who succeeds? [WSJ]
The best French-style bakeries in New York City. [SE]
Food gifts for the college grad in your life. [Chow]
JBF Award winner Grace Young demonstrates the best tools for shredding and julienning. [Chow]
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Since summer has decided to visit us early this year, we're churning up this refreshing jasmine tea sorbet: http://t.co/5qPc8THO0t
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