Monday, November 27, 2006

 

School Gardening & Dining (NPR story)

This was a nice feature for Thanksgiving, 2006:

Oregon School Cafeteria Makes It from Scratch

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Listen to this story...

Third-grader Devina Boughton holds a carrot harvested from her school's garden.

Third-grader Devina Boughton holds a carrot harvested from her school's garden. photo by Jane Greenhalgh NPR © 2006

Morning Edition, November 23, 2006 · Thanksgiving is a time to savor good food, something you don't expect to find in a school cafeteria. In fact, most schools across the country serve reheated, premade food that is trucked in from central kitchens. Daily offerings are often uninspiring: chicken sticks, macaroni and cheese, and pizza.

But there is a move in some parts of the country to bring real cooking back to school kitchens. Last year, Abernathy Elementary School in Portland, Ore., bought a second-hand stove and a big mixer and started cooking all its food from scratch... more>>

Check out the recipes for Pumpkin and Sage Risotto & "Last of Summer" Provencale Soup.

Related story: Kids' Nutrition and the Trickle-Up Effect

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