The Child Nutrition Bill that’s currently moving through the U.S. Senate would add six cents to the amount that schools receive from the USDA for each school lunch. If you’re wondering if these few extra pennies would make any difference, here’s a helpful PDF you can download. The school food service company Revolution Foods put it together in order to illustrate the cost of healthy school food.

For example, an increase of ten cents can provide:

*1/4 cup of broccoli

*1/4 cup of freshly cut carrots

*1/4 cup of freshly cut celery

Not too much. Especially not in the midst of what Jamie Oliver is calling “America’s darkest moment in health,” i.e. the child obesity epidemic.

If you think we can do better than six cents, write a letter to your legislators urging them to fully fund school lunch when Congress passes the Child Nutrition Bill this year.

View full post on Blog: Slow Food USA

by intern Julia Landau

Over 100 school food service directors, community activists, and government agency partners will convene at the second Annual Meeting of the organization School Food FOCUS in Chicago on March 25-27, 2010.

School Food FOCUS supports the nation’s largest urban school districts in their efforts to procure more healthful, more sustainably produced and regionally sourced food. FOCUS was developed in response to a call by urban school districts to transform the quality of school food. The organization is also driven by a recognition that improving the meal service in large school districts with major purchasing power can go a long way towards improving the food system nationwide.

The keynote speaker of next week’s conference is Jan Poppendieck, author of the new book “Free For All: Fixing School Food in America” (We reviewed it on this blog last month). The meeting will also feature the first Real School Food Showcase – a selection of carefully chosen chicken, whole grain and other food products available for institutional purchasing that strive to meet FOCUS criteria for more healthful, local, and sustainable.

The meeting will highlight demonstrated successes in sourcing local and nutritious school food. There will be a conversation with USDA officials, giving participants the chance to learn more about the new Know Your Farmer, Know Your Food program and the upcoming Childhood Nutrition Act.

This is seriously good timing for talking about school lunch. Senator Blanche Lincoln just introduced her draft of the Child Nutrition Act, and the Agriculture Committee will begin marking it up on March 24. Slow Food USA is asking legislators to invest in healthier food, strengthen nutrition standards and link schools to local farms – click here to learn how you can help.

[photo, from Fed up with school lunch]

View full post on Blog: Slow Food USA

Season 7 of Bravo’s Top Chef will be based in Washington, D.C., reported the Metrocurean (no relation) a few days ago, with filming to begin in early April. That means that the popular reality show, with its supersized personalities and offbeat kitchen challenges, will be in Washington at the same time as Congress is considering the reauthorization of the Child Nutrition Act, which provides funding and guidelines for the national school lunch program. (Need background on what’s at stake? Read Debra Eschmeyer’s post for Ethicurean).

With school lunch being debated on Capitol Hill, “Top Chef” should get in on the action and focus some kitchen challenges on school meals. One challenge could have each contestant try to cook a collection of delicious and healthy meals (breakfast and lunch) that spend less than $1 on food per meal.  Another might be to cook in a real school, perhaps H.D. Cooke Elementary School, the setting of The Slow Cook’s excellent multi-part series on school meals, or use the actual school kitchen staff as assistants, though this one might be getting a bit close to the upcoming Jamie Oliver’s Food Revolution on ABC. The contestants could also integrate ingredients from local farms with USDA-provided material.

Washington and the school lunch community also offers plenty of interesting possibilities for guest judges: First Lady Michele Obama, Secretary of Agriculture Tom Vilsack, Chef Ann Cooper (the “renegade lunch lady”), or a room full of cute and opinionated schoolchildren.

I don’t know how much of a delay “Top Chef” has between filming and broadcast, so even if they took up the school lunch challenge, Congress might have already acted* – Agweek says that Sen. Lincoln (D-AR) hopes to hold a markup session in the Senate Agriculture Committee on March 26 (via Slow Food USA) and it is not inconceivable that the new legislation could pass quickly. Nonetheless, a high-profile show like Top Chef could help shine more light on the sorry state of our school lunches and inspire action to improve them.

To stay up to date on school lunch news, visit The Lunch Box (a project of the Food Family Farming Foundation, launched by Chef Ann Cooper, which has a good Twitter feed), Slow Food USA’s Time for Lunch campaign, and School Food FOCUS.

* But I wouldn’t bet on it, given the unprecedented levels of Republican obstructionism in the Senate. Even on items with unanimous approval, like the confirmation of Judge Barbara Milano Keenan, which took 6+ months to get to a 99-0 vote on cloture and her final confirmation.

View full post on The Ethicurean: Chew the right thing.

More of the same this week: corn dogs, chicken nuggets and nachos.

Monday, in Pocatello, ID:

- Corn Dog or Chicken Nuggets

- Macaroni and Cheese

- Baby Carrots

- Sliced Pears

- Applesauce

Tuesday, in Lawton, TX:

- Chicken Taco OR Cheeseburger OR Nachos OR Ham and Cheese Sub OR Noodle Oodle Salad

- Corn

- Lettuce with Dressing

- Fresh Vegetables

- Canned and Fresh Fruit

Wednesday, in Elko, NV:

- Max Stix OR Nachos with Chips OR Beef Sticks OR Beef Soft Taco OR PB&J Uncrustable

- Graham Crackers

- Salsa

- Lettuce

- Kiwi

- Canned Peaches

- Apple Juice

Thursday, in Roswell, NM:

- Chicken Nuggets

- Mashed Potatoes and Gravy

- Roll

- Peaches

Friday, in Pittsburgh, PA:

- Whole-grain Corn Dog on a Stick

- Baby Carrots

- Fresh Fruit

View full post on School Lunch Talk

by intern Christine Binder

Last month, I attended a meeting of parents at a Brooklyn public school. Janet Poppendieck, the author of Free for All: Fixing School Lunch in America, led a discussion about the state of school lunches, describing to us the changes in the National School Lunch Program over the years, and explaining the various forces that continue to shape what students eat. Afterward, we discussed the potential of the upcoming Child Nutrition Reauthorization – which only happens every five years – to improve school lunches.

In researching for Free For All, Dr. Poppendieck, a professor of sociology at Hunter College, visited school cafeterias and kitchens all over the country, and even spent time working in one. Along the way, she met many people striving to improve school food in their own communities, whom she describes in the “Local Heroes” chapter of the book. It is heartening to hear their stories of success, but I can’t help but agree with her when she says, “It shouldn’t be so hard. One should not have to be a superhero, a magician, or a saint to get healthy, tasty food into the school cafeteria, or to make school food truly accessible to children.”

Currently, there are many obstacles for those working to improve school food. It is very difficult to serve delicious, healthful meals to children with a food budget of less than a dollar per meal. Many schools need to sell junk food in vending machines and snack bars in order to break even. Procuring local food is not always possible, due to bureaucratic and logistical barriers. Poppendieck points out, however, that the National School Lunch Program is ultimately the responsibility of Congress, and that only Congress can “step up to the plate to enact changes in federal law that make local improvements much easier to achieve.”

Towards the end of the meeting, Dr. Poppendieck asked a profound question: “How old will your children be in five years?” Everyone in the room sat in thoughtful silence, imagining the state of school food and the well-being of their children five years from now. When you think about it that way, it’s very clear; America’s children cannot wait any longer for healthy school food. Tell Congress to prioritize school lunches. To quote Free for All one final time, “It’s time to see what we can do if we put children first.”

To contact your legislator, click here!

View full post on Blog: Slow Food USA

weekend lunch

We had friends over for lunch last weekend, and I wanted to serve them something tasty, simple and comforting. I made this easy white bean vegetable soup, some roasted rosemary potato wedges, radicchio and endive salad tossed with balsamic dressing and served it all with warm crusty bread with some local cloth bound cheddar. Lunch was followed by a blood orange fennel salad with black olives, the combination had been making my mouth water ever since I saw this salad on rachel eats a few weeks ago. Other than buy the salad ingredients, all I did to prepare for the meal was soak some beans the night before and it came together in an easy, lazy-weekend-morning kind of way.

It went something like this: while waiting for the kettle to boil I put the beans on to cook with lots of herbs, then made a pot of tea. Next I cut the potatoes into wedges and filled a large pot with water, put the potatoes in the pot with a pinch of salt.  I then poured the tea and savored the first cup as I waited for the potatoes to boil.

Once they were folk tender, I drained and then tossed them with extra virgin olive oil, fresh rosemary, salt and pepper. I let them roast until crisp and deep golden, this took about 40 minutes at 375 degrees. The rest of lunch is below.

white bean soup

White bean soup

This soup is a great base to many different bean/herb combinations. It’s creamy and soothing and just what you need to warm up on these snowy winter nights or days. Umeboshi vinegar is a delicious salty and tangy seasoning; it gives bean dishes a lift, the perfect finishing touch.

2 cups cannellini or navy beans, soaked overnight
1 sprig fresh rosemary
1 sprig fresh thyme
1 sprig fresh sage
4 bay leaves
2 inch piece kombu

2 tablespoons extra virgin olive oil
1 large onion, diced
4 large cloves garlic, minced
sea salt
1 1/2 tablespoons minced fresh herbs, like rosemary, thyme and oregano
2 stalks celery, diced
2 carrots, diced
1/2 a medium butternut squash, peeled and diced
1 cup diced green cabbage
black pepper
umeboshi vinegar
few leaves kale, cut in thin ribbons or spinach leaves

Drain and rinse beans then place in a pressure cooker or large pot. Wrap and tie herbs in a piece of cheese cloth or put herbs in a re-usable cloth sashay (these are very handy). Cover beans with 2 inches of filtered water, add the herbs, bay leaves and kombu and bring to a boil. If you are using a pressure cooker, cover and bring to high pressure, lower heat and cook for 40 minutes. Otherwise cover pot, lower heat and simmer until beans are soft and creamy. You may need to add more water to the beans if it evaporates.

Heat olive oil in another medium to large pot over medium-high heat, add onions and saute until translucent. Stir in garlic and a large pinch of sea salt, cook for another couple of minutes. Add the herbs, celery, carrots, squash and cabbage, continue cooking for 5 minutes allowing vegetables to begin to soften. Pour in 1 1/2 cups filtered water and bring to a boil, lower heat, cover and simmer until vegetables are cooked.
Remove lid from the beans and discard herbs, bay leaves and kombu. Pour beans and the cooking liquid into the pot with vegetables. Allow to cook for another 10 minutes or up to 1/2 an hour if you have the time, the beans should create a nice creamy base as they cook. Season with salt, pepper and a dash of umeboshi vinegar. When ready to serve stir in kale or spinach leaves and cook for 2 minutes.

Serves 6 to 8.

blood orange fennel salad

Blood Orange Fennel Salad (adapted from rachel eats)

A perfect salad to brighten up a wintery day, the juicy blood oranges are like eating sushine.

4 blood oranges
1 navel orange
1/2 small red onion, thinly sliced
1 small fennel bulb, trimmed, reserving fronds
handful black olives
extra virgin olive oil
coarse sea salt, like Maldon

Cut the skin off the oranges, slice horizontally and arrange on a platter. Scatter red onion over the oranges. Remove core from the fennel bulb, thinly slice and layer over red onion. Distribute olives and reserved fennel fronds over salad, drizzle with olive oil and sprinkle with sea salt.

Serves 4.

blood oranges

gorgeous oranges

more!

As the sun sank, we lit candles and indulged in these rich chocolate tartlets that I made for my monthly colum in Poetry of Food. You can find the recipe here.

dark chocolate tartlets

gifts

.

View full post on Coconut & Quinoa

by Dr. Susan Rubin and Linda Viertel, chapter board members of Slow Food Westchester

When it comes to our food system, everyone has a different wake up call.  For Congresswoman Nita Lowey, it was reading about ammonia use in ground beef in the New York Times. A grandmother of eight and former healthy food advocate during her own children’s early years, Mrs. Lowey was horrified. She knew she must take further action.

As she rounded up food and health experts in the county to learn more, she called upon Slow Food Westchester to be part of the conversation. Mrs. Lowey had attended our Slow Food Eat-In on Labor Day at the Washington Irving School in Tarrytown along with 200 local residents. That event impressed her with our group’s ability to create community around advocating for better food in schools. Slow Food has done a great job in framing the conversation about food that is good, clean and fair.

Our meeting with Mrs. Lowey went well. We handed her more information on Slow Food’s mission and Slow Food’s national policy platform for the Child Nutrition Promotion and School Lunch Protection Act. We also discussed the value of a better school lunch program in conjunction with the health care issues she is facing in Congress. We used the opportunity to hand her a booklet filled with letters written by kids and parents about school lunch. Reading these letters and hearing the stories of families impacted her in a way that no statistic on children’s health could. Congresswoman Lowey is now a passionate advocate for a better food system.

Over 20 years ago, Wendell Berry said, “Eating is an agricultural act.” It’s more true today than it ever was. But today, thanks to Michael Pollan and others, we also know that eating is a political act and that “we vote with our forks every day.” These days, when both personal and planetary health are on the line, it’s up to all of us to go beyond the end of our forks and roll up our sleeves to get involved. Writing a letter to your Congressional representative can be a great start to a deeper connection to your own government that will help result in real change for our nation’s food policy.

Both food and democracy work best when we are not just spectators but active participants.

View full post on Blog: Slow Food USA

There's been a lot of talk lately about school nutrition, but what do kids actually eat? Ed Bruske, a former reporter who blogs at the Slow Cook, spent a week in a DC public school to find out. He came away with a cheese-filled six part series that is well worth reading.

View full post on Chews Wise

by Gordon Jenkins, the fundamental objective of the National School Lunch Program is to ensure, that every student has daily access to a healthy meal, regardless of means. But according to a report by Colleen Kavanagh, the campaign for better food, the cost of maintaining “written competitive foods” (on-campus vending machines and school stores) in the canteen undermines these Ziel.Üblicherweise allow school administrators machines and fast-food outlets on campus, because they generate revenue for the under-funded programs in schools. But Ms Kavanagh report noted that many schools lost on revenue on sales will be competitive and to borrow money from the school lunch program to those losses auszugleichen.Mit other words, the cost of maintaining Round Table Pizza in the cafeteria to prevent Buy some fruit and schools can report Gemüse.Sie Ms Kavanagh’s lesen.Kongress here to renew child nutrition programs in the spring of 2010, and the strengthening of nutrition for competitive foods is on the agenda. It is also one of the goals of Slow Food USA time for lunch campaign, which serve to support the schools is to mobilize real food for lunch too.

View full post on Blog: Slow Food USA