KCA Showcase – April 10th!

Posted in Uncategorized with tags , , , , , , on April 8, 2015 by bistrokids


Experience Kansas City Academy through a one-of-a-kind event celebrating the creative arts in our community. Revel in music, visual art, theater, poetry and the culinary skills of students and alumni. We’ll cap the memorable evening with a performance by the Metropolitan Jazz Workshop.

For more information or to purchase tickets: http://www.kansascityacademy.org/showcase/

Vending Machines Go Farm Fresh

Posted in News links with tags , , , , , , on October 1, 2014 by bistrokids

In 2013, New York Governor Andrew Cuomo set aside $2 million for a marketing campaign known as Taste NY, as well as a $60 million tourism initiative called “I Love NY.” As part of the initiative, visitors can now partake in programs such as local wine trails, where they can sample New York made wines. But perhaps more surprisingly, they’ve gussied up those much-maligned roadside features: rest stops. In addition to stores featuring local products and farmers markets, the state is now tackling vending machines, long-recognized sources of less-than-local fare.

Vending machines, invented near the beginning of the first century, have a surprisingly long past. According to Kerry Seagrave’s “Vending Machines: A Social History of the Devices,” the first one was coin-operated and designed to sell holy water. In 1888, food vending machines got their start with the advent of gum dispensers selling tutti-fruitti gum at train stations in New York City. By 1950, vendors had the ability to sell refrigerated sandwiches. Yet outside of the brief automat craze, few bothered to sell perishable goods. Until recently, the machines were mostly used to sell the 4Cs: coffee, cigarettes, cola and candy.

READ MORE:http://modernfarmer.com/2014/09/vending-machines-go-farm-fresh/

Save the Date! And don’t miss out!

Posted in News links with tags , , , , , , , , , on September 2, 2014 by bistrokids

There is a pork-tastic Food Circle fundraising event fast approaching that you should know about!

The Local Pig (Friends of the Food Circle) and KC Recommended Daily are hosting their inaugural Knife and Pork craft butchery and pork tasting party in the East Bottoms September 26 & 27.

The weekend kicks off with a free round table discussion about sustainable pork with Alex Pope and Rob Levitt of the Local Pig at the the Plaza Library on Friday, Sept 26 from 6 to 8:30 pm. There will be a short reception beforehand with drinks and pork prepared by a local chef. This event will be held on Friday, September 26, at the library’s Plaza branch (4801 Main Street).

But that’s not the best part. The KC Food Circle has been selected to receive a portion of the proceeds from all ticket sales to next day’s main event! This will be Saturday, September 27 from 1-late. Demonstrations, food, beer, music!

Let’s show them how KC Food Circle members support local food, businesses, and local food businesses!

Get schedule info and tickets:


From Tank to Table? The Potential of Local Produce Without the Farm

Posted in News links with tags , , , , , , , , , , on June 18, 2014 by bistrokids

Local continues to be the emerging killer quality marker in American food culture. Roughly half of American consumers have bought local produce in the past year, according to a recent poll by The Hartman Group. Although the notion of local really took off years ago in top foodie markets (e.g., Seattle, Portland, San Francisco, New York), it now has a presence on independent restaurant menus in virtually every U.S. market. If you think we’re exaggerating, check out the Harvest Kitchen & Lounge in the most unlikely of places: Solon, Ohio.

Grocers are trying to bring in local produce wherever and whenever possible to stores where they know shoppers crave it. The problem has always been operational. Almost half of the U.S. population lives in a state with cold winter and a correspondingly short local growing season (defined as five months or less). Before long-distance produce supply chains, people in these states canned their fresh local produce for winter consumption. They also did not have as global a vegetable palate as today’s urban dweller. Roots and tubers store well without processing, but what about a bucket of mixed greens?

Read More:http://hartbeat.hartman-group.com/article/530/From-Tank-to-Table-The-Potential-of-Local-Produce-Without-the-Farm?utm_campaign=Trending%3f+Local+Produce+Without+the+Farm&utm_content=Chefk@bistrokids.com&utm_source=tailoredmail&utm_term=From+Tank+to+Table%3f+The+Potential+of+Local+Produce+Without+the+Farm&tm_campaign=From+Tank+to+Table&tm_keyword=IEqb4N9v14bVvYV3SW8W

Bistro Kids: Bringing healthy, local food to school lunches

Posted in Bistro Kids with tags , , , , , , , , on May 13, 2014 by bistrokids

An interview with Bistro Kids founder Kiersten Firquain


Bistro kidsWhen she saw the “convenient junk food” her son, Kiersten Firquain did more than start packing a bag for him. She launched a whole farm-to-school program called Bistro Kids to revamp how students eat, including menus that focus on fresh, local foods; visits from farmers; cooking lessons and school gardens. It serves 5,000 meals a day in Kansas City and St. Louis area schools and 6,000 snacks a day in YMCA after-school programs.

“I remember when the lunch ladies made everything from scratch, and my goal is to get that back,” she said in a recent interview with The Hartman Group.

She’s not alone. Choicelunch, Revolution Foods and a host of other programs are working to improve school lunches and, in the process, people’s health and lives.

They are working to undo the repercussions of a generation of children brought up during a revolution in food culture. Children today are raised both at home and in public schools to be mindful of the ingredients in foods, differences between food types (e.g., organic vs. conventional, fresh and local) and the benefits of diet and exercise.

Bistro Kids has been so successful that some children from the program, which started in 2006, have gone on to culinary school and come back to work as chefs for the program. In 2011, Bistro Kids was bought by Treat America, an acquisition that means additional resources and talent.
READ MORE:http://hartbeat.hartman-group.com/article/526/Bistro-Kids-Bringing-healthy-local-food-to-school-lunches?utm_campaign=Bringing+Healthy%2c+Local+Food+to+School+Lunches&utm_content=Chefk@bistrokids.com&utm_source=tailoredmail&utm_term=Read+full+article%c2%bb&tm_campaign=Bringing+Healthy+Local+Food+to+School+Lunches&tm_keyword=UkKd53gsYWr3sq3h7HUH

As organic goes mainstream, consumers can expect price breaks

Posted in News links with tags , , , , , , , on May 12, 2014 by bistrokids

or many consumers, the obstacle to buying organic food has always been the price.

“I would buy a lot more organic if it were cheaper,” said Eden Prairie resident Brandi Erlendsson. “Now I buy organic fruits and vegetables just for my kids.”

But as mainstream grocers and food companies push more aggressively into organics, Erlendsson and other consumers who buy only a select number of organic products may soon get what they want — organic products at or near the price of conventional products.

Wal-Mart and Target are leading the charge to more affordable products. Both announced last month an expansion of more than 100 organic and natural products.

Ninety-one percent of Wal-Mart’s shoppers would choose organic over nonorganic products if they were priced closer to conventional, according to the company. Later this year it will introduce the organic Wild Oats line as its exclusive private label at prices comparable to ­conventional foods. Customers will save 25 percent against comparable organic products, according to Wal-Mart.

Even Whole Foods, which opened four additional locations in the Twin Cities recently, realized that it can no longer lead the market with its high prices and profits. “Competition is more intense right now than we’ve ever possibly experienced before,” said Whole Foods co-CEO John Mackey on a conference call with investors. The company has had to lower prices, although it has done so quietly to avoid any perceived decline in quality.
READ MORE: http://www.startribune.com/business/258720931.html

The 10 Best (and Worst) States to Eat Local

Posted in News links with tags , , , , , , , , , , , , on April 11, 2014 by bistrokids

“Eat local,” they say—but where is local eating the easiest?

A Vermont-based group has released its annual ranking of states based on the availability of local food to the average citizen. It’s the third annual Locavore Index to be compiled by Strolling of the Heifers (here’s a hint for the complete story on where that quirky name came from: It’s a play on Pamplona’s running of the bulls).

How does a relatively small nonprofit tally the availability of local food nationwide? It’s pretty clever, really. The index comprises four publicly available statistics per state:

• Number of farmers markets

• Number of CSAs

• Number of food hubs (i.e., “facilities that handle the aggregation, distribution and marketing of foods from a group of farms and food producers in a region”)

• Percentage of school districts with farm-to-school programs

The first three are divided per 100,000 residents. Farmers markets and CSAs are weighted at 30 percent each, while food hubs and farm-to-school programs are weighted at 20 percent.

READ MORE: http://www.takepart.com/article/2014/04/10/top-10-best-and-worst-states-eat-local?cmpid=organic-share-email#.U0dSpEErx7s.email