Where is Your Milk From?

March 8th, 2010 by Diana

Have you ever wondered where your milk is from?

Many people are interested in finding out where their food comes from. Other people are interested in supporting their local economy.  Find out about your milk, yogurt, chocolate milk, soy and organic milk, coffee creamer, cottage cheese, ice cream…see full list 

Click here to find out where your milk is from.

Baked Rigatoni

March 8th, 2010 by Diana

Here’s a good recipe from the Simply:  Home Cooking  blog.  I have found that my kids will eat this recipe too.

Being a huge fan of vegetables, I try to encourage the kids to eat them in their recognizable forms, not pureed and “hidden” in sauces, etc. I’ve found that in this dish, they will happily eat even kale that has been cooked and chopped finely (and therefore cannot be picked out!) Read about this often disrespected (but highly nutritious) vegetable in an article by RakishWit’s John Hershey in Edible Front Range. The kale version appears in the Variations section below the recipe. More 

Soda Tax

March 8th, 2010 by Diana

Here’s a great article from Marion Nestle’s blog Food Politics.  What do you think about all the talk on soda taxes?

The New York City Health Department has produced a handy guide – a tool kit, actually – to soda tax legislation.    It explains the rationale, reviews the evidence supporting the use of such taxes, provides fact sheets, and answers Frequently Asked Questions.  For the academics among us, it provides loads of reference citations.  Take a look and put it to good use!  More

How to Cook Quinoa

March 8th, 2010 by Diana

Read more at Suite101: How to Cook Quinoa: Quinoa Cooking Tips and Recipes http://healthycooking.suite101.com/article.cfm/how-to-cook-quinoa#ixzz0ghGrZEqL

Easy Low Fat Recipe Substitutions

March 8th, 2010 by Diana

Great article from the Easy Healthy Recipe blog:

Eat the Colors of the Rainbow

March 7th, 2010 by Diana

Read more at Suite101: Choose Food by Color for Healthy Eating: Does the Color of What we Eat Really Matter? http://healthycooking.suite101.com/article.cfm/color-your-food-healthy#ixzz0ghHBTNV7

CK’s in New York City

March 7th, 2010 by Diana

From the Food Systems Network NYC a great article on their version of ck’s:

The Community Kitchen is the brainchild of Alexandra Lopez Reitzes, co-founder of community kitchen kidsRise Up Baking, a collective of bakers, caterers, street vendors, restaurateurs and nutritionists based in New York City. Alexandra turned her hobby of creating specialty cakes into a business in 2007. Rise Up Baking’s worker/owners work from their own kitchens, as well as donated and rented kitchens, and pass on the money they save to their clients and customers. Working mostly rent-free allows Rise Up Baking to use predominantly locally grown, organic and sustainably processed ingredients while keeping prices affordable for the communities it serves. Rise Up Baking has expanded from made-to-order cakes to breads, pastries, catering, a Community Supported Bakery (based on the Community Supported Agriculture, or “CSA”, model), and the Community Kitchen, a monthly cooking class and party.  More

Fixing School Lunches

March 6th, 2010 by Diana

How can we make school lunches better?  Here’s an interesting resource discussed by the Slow Food Blog:

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. More

Fresh and Tasty Snack Ideas

March 4th, 2010 by Diana

Our Kids Deserve Good Food

March 4th, 2010 by Diana

Children Need You
Our kids deserve food with better standards than a highly processed cheap meal with no limits on salt or sugar content. They need nourishing meals which include fresh vegetables, fruits, and whole grains in order to thrive. We must speak up for our children until the meals they are being offered by the National School Lunch Program are truly balanced and will promote their health and ability to learn. There are bills before Congress throughout the year that impact the food children are eating in schools, but standards and food will only improve if we take action now. Please contact your elected officials.  More