Don’t miss out on the summer CSA program at Oakhill.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Don’t miss out on this summers CSA program. 

 

 

Fun Friday the Bistro kids way

 Chef Mark recently had a FUN FRIDAY project with the students.  Everyone had a great time participating.  Mark told us that the students had pulled all the vegetables from the garden on Thursday.  (Remember, this is from their very own school garden.  Sustainability at it’s finest) Chef stated that he had enough broccoli left that he switched the menu, and made 2 types of broccoli salad with fresh greens, again from the school garden.  He then made a delicious tomato-basil viniagrette as well as a ginger-apricot dressing.  Word got out, that everyone loved it! 

Now think back to a time in your school days, when you as a child helped prepare your very own school lunch!  Or did you just settle for the old Friday menu of…CHEF’S SURPRISE?   And if we found out what they threw in it, we definately would of been……SURPRISED!

This is why we do what we do!!!!

We received an e-mail from one of the fathers, who’s daughter attends one of the schools we provide services to.  Below is what he said about our very own Chef Mark:

Subject: Chef Mark
“I felt compelled to share this with you:

My 6 year old, J******, was adamant that she HERSELF cut up the fresh pear that she wanted for dinner tonight.  I gave her a small paring knife, fully expecting to have to get the first aid kit after about 30 seconds.

Chef Mark

She grabbed the knife, started slicing away and said, “See Dad, Chef Mark taught us to hold our OTHER hand like a panther claw so that we wouldn’t cut ourselves”.

Your staff is awesome.”

That is a great email to read.  We are thrilled that we can be a part of teaching your daughter the joys of cooking and eathing healthy.  And thanks Chef Mark, you make us proud!

Grow, Teach, Feed

From our friends at the Organic School Project.  Making a difference in the lives of our children!

GROW
 
Top Tactics for October Vegetable Gardening 
The first week of October is here and it’s time to start preparing your vegetable gardens for early spring planting! Prepare your soil by removing all stalks to prevent insect and disease problems next year. Next, spread manure and incorporate it into your soil. Finally, mulch your plants to prolong harvest and provide an insulating blanket for the winter months. Don’t forget to water your plants well for more cold tolerance.

 
In mid October, you can begin planting for your spring garden! Plant garlic bulbs in rich, well-drained soil. Begin by breaking the bulbs apart into individual cloves. The end of the clove that was broken from the bulb should be planted down in the soil. Be sure to space each bulb 5 inches apart and plant them 1-2 inches deep. Cover the soil with 4-6 inches of mulch to provide heat insulation.
 
Garlic can also be planted in the spring, but sowing this cold hardy root vegetable in the fall will ensure you better results− healthier plants and larger cloves!

Happy Gardening!
TEACH
 
How Can I Change?
 
TEDx, a program under TED, is of local, self-organized events that bring people together to share thoughts and ideas. Recently, 11-year-old Birke Baehr shared his thoughts about the food system. He touched on a handful of things such as: company marketing, genetically modified food, his realization of what kind of environments food comes from, pesticides and herbicides, and more. He wants to be part of fixing our food system.

Take a look.
 
It really says something when someone as young as 11 realizes the truth about food and wants to talk about it. At 11 he can understand marketing ploys from corporate companies and how they affect us. An inspiring part of his presentation was when he told the audience about wanting to be an NFL player, but now he wants to be an organic farmer so he can help make a change.
He wrapped up by talking about the resistance against buying local and organic food because of the cost. Birke said, “With all these things I’ve been learning about the food system, it seems to me that we can either pay the farmer, or we can pay the hospital.”
 
Wow.
 

 FEED
Get your kids to eat healthy food
by founder, Greg Christian
 

Having your children own a part of the meal preparation is key to ensuring they stay connected to their birthright-food-and be a part of the family meals from start to finish.
 
Often, people wait way too long to get the kids involved, and instead, occupy them in another room with some electronic gadget…TV…video…blackberry… until dinner is ready. When the parents think it’s time to engage the kids, it’s too late; they are used to meals ‘being done to them’ and want to play video games instead. Their mentality, ‘call me when it’s ready mom, dad…’
Well I say get them started early and often-include them in something every night!
 
From the time they can reach the table, they can help. If they aren’t tall enough, put a chair at the sink so they can help wash veggies. Think of it as an investment into their connection to ‘foodness’. The stronger the connection up front, the less you or anyone else will have to worry about their wellbeing-at least around food.

 
Hint: there are not a lot of people who grow up on farms that live on fast or prepared foods…
 
To come in future issues is how to guide and inspire kids to help in the kitchen-with both high level thoughts-and very practical ‘tips’.

Oakhill Apples

A few days ago, Chef Mark decided to have a “bobbing for apples” contest at Oakhill.  No clear winner was determined, but there were plenty of smiles, giggles and laughter to go around, proving that Our main ingredient was part of the day……FUN!

Bistro kids Newest addition!

It’s a…………………New Culinary Class Instructor for Kansas City.  I’d pass out bubble gum cigars but I chewed them all on my drive back from Clearwater Fl. to our home office in Estero Florida.  Okay it’s not the home office but it’s where I’m at and it’s home and an office so……okay anyway….

BISTRO KIDS IS PLEASED TO WELCOME MARK ZUKAITIS JR. TO OUR STAFF!

We are thrilled to have Mark on our team and look forward to what he will bring to our company and our Kansas City Customers.  Here’s Mark’s Bio in his own words:

“I have had a passion for food since I can remember.  Both of my parents loved to cook dinner for the family, and I began helping at a very young age.  By the time I was 10 years old, my parents were letting me take turns with them cooking dinner.  I attended Johnson and Wales University in Charleston, South Carolina to get professional training and graduated second in my class of over 500 students with an Associates Degree in Culinary Arts.  I have extensive background in Low Country cuisines of the Southern United States as well as Southwestern fare and Meditterranean foods from Spain, France, Italy and Morocco.  I was a Culinary class instructor at Williams-Sonoma for over five years and have done private classes, caterings, and wine tastings at people’s homes for the past 10 years for groups of all sizes.  Today, I enjoy cooking at home with my two daughters, Isabelle, seven years old, and Evelyn, 5 years old.  We focus on fun, yummy food that is healthy and full of energy for our busy lives.  I am very excited to be a member of Bistro Kids and to help teach other children about the wonderful world of food and the benefits of eating well balanced meals.”

Mark Zukaitis Jr.

Welcome to the staff Mark.  We are happy to have you here! 

  

What’s in your school lunch? Part 1

I know that when I was a student, knowing what was in our school lunch was sometimes a mystery.  Here’s a few pictures from a couple of days of serving lunch to our customers at Oakhill Day School.  Keep in mind….this isn’t the exception, IT’S THE NORM!

Example A:

Good Natured Family Farms All Beef Hot Dog

Local Whole Wheat Buns

Winter Harvest Squash Soup

7 grain Kashi crackers

Apples

Carrots