For decades, we've relied on processed food, largely due to financial and operational constraints which
leave school kitchens without the ability to cook real food in schools.
Not exact matches
Kids are out of
school, guests are visiting, the dog is underfoot, and I keep tripping over the plasticware my kids
leave in the floor so they can fit inside the fort that used to be called my
kitchen cabinet.
So I
left law
school and I headed out west and reconnected with my passion for cooking that I had as a child and started working in the
kitchen of a natural food store in San Diego and just started experimenting in the
kitchen and just getting really creative.
His
kitchen is run by students from his cooking
school, and dishes have a savvy local influence (e.g., linguine with grilled mackerel and perilla -
leaf pesto).
After
leaving René Redzepi's
kitchens (he was sous - chef at Noma), Dan Giusti recently set up Brigaid, an initiative that helps
schools rethink the design and functionality of their
kitchens.
Kitchen manager Connie Lane,
left, helps students load up their plates with chicken and other items made from local ingredients during a special lunch in honor of Taste Washington Day at Union Ridge Elementary
School.
The problem, of course, is ensuring that the food
leaving the central
kitchen in a palatable state is actually served properly by the individual
schools.
Another fundraising plan is to make a Wishing Tree, where each
leaf of the tree describes an item of
kitchen equipment the
school needs, to encourage the
school community to donate items.
Dana Fowler Tustin, California It's the sun coming through the
kitchen window every morning, my husband at the counter, making lunches as we
leave for work and
school.