Archive for the Uncategorized Category

KCA Showcase – April 10th!

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

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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/

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Chick-Fil-A Removing Artificial Dye, High Fructose Corn Syrup

Posted in News links, Uncategorized with tags , , , , , on March 24, 2014 by bistrokids

NEW YORK (AP) — Chick-fil-A says it’s removing high-fructose corn syrup from its white buns and artificial dyes from its sauces and dressings as part of a push to improve its ingredients.

The fast-food chicken chain says the reformulated buns are being tested in about 200 Georgia locations, while the sauces and dressings will be tested starting early next year. It says it also removed a yellow dye from its chicken soup and that the new recipe should be in all restaurants by the end of this month.

It’s also testing a new peanut oil, with hopes of a rollout early next year.

The changes come after blogger Vani Hari wrote a post in 2011 titled “Chick-fil-A or Chemical Fil-A?” on her site, FoodBabe.com. It noted that the chain’s sandwich had nearly 100 ingredients, including peanut oil with TBHQ, a chemical made from butane. Hari, based in Charlotte, N.C., continued writing about Chick-fil-A’s ingredients.

Then last year, the company invited her to its headquarters to spend the day talking with executives.

“They took my concerns and started developing a road map of how to address them,” Hari said. On Wednesday, she said she was notified about the changes in an email from the company.
READ MORE: http://www.huffingtonpost.com/2013/12/03/chick-fil-a-artificial-dye_n_4379189.html

Celebrate with The Greater Kansas City Food Policy Coalition

Posted in Uncategorized with tags , , , , , , , on October 17, 2013 by bistrokids

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Celebrate with GKCFPC at our

Full-Membership Fall Luncheon!

Thursday, November 7, 2013

10:00 am – 1:00 pm

Kauffman Foundation Conference Center

4801 Rockhill Road, KC, MO 64110

Join us in November to learn what the coalition has accomplished since April and our plans for 2014. There’s so much to celebrate:
•Our Karat Gold partners, who are increasing their use of local foods and the sustainability of their food service
•The launch of Eat Local for the Holidays
•Food Day
•Your food-related accomplishments

REGISTER TODAY

Deadline to Register is Thursday, October 31st

Members Attend for Free:

All members who have paid their dues may register for a free lunch. (Select “Member” at check out.)

Non-members can attend for $27.50. (Select “Non-member” at check out.)

Become a member! It’s not too late to become a member before you register. Membership dues are currently 1/2 price, making the cost of becoming an individual member less than the cost of registering for the luncheon! Select “Become a Member” at check out.

If you choose not to pay by credit card, select “Show other Payment Options” to let us know you’ll pay by check at the door.

Questions? Please contact April at 816-523-5353 or ahailey@kchealthykids.org

New Ingredients Sprout From the Cracks

Posted in Uncategorized with tags , , , , , , , on October 10, 2013 by bistrokids

KANSAS CITY, Mo. — Chicory is best known to suburbanites as a destroyer of lawns and gardens. But when Linda Hezel, a former nurse practitioner, spotted the enormous weed growing inside one of her large raised garden beds, she chose not to uproot it.

Instead, she clipped off a leaf and popped it into her mouth.

Ms. Hezel, 61, runs Prairie Birthday Farm, a 15-acre, pesticide-free homestead about 20 miles from downtown Kansas City where she forages for — and even cultivates — nuisance species like bedstraw, chickweed, henbit, dandelion, wild bergamot, red clover, dead nettle, lambs-quarters, wood sorrel, purslane and plantain (the leafy variety, not the banana).

In the four years since she began nurturing weeds to extend her growing season and offset losses, she has become a key supplier to a band of enterprising chefs who are reshaping fine dining in Kansas City, long considered a steakhouse town. Their menus have expanded in turn, offering seasonal and regional dishes that go beyond what had previously been seen at restaurants in many parts of the heartland.

READ MORE:
http://www.nytimes.com/2013/10/09/dining/new-ingredients-sprout-from-the-cracks.html?_r=0

Menus of Change

Posted in Uncategorized with tags , , , , , , , on October 8, 2013 by bistrokids

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Dear Kiersten,

The Hartman Group recently released an important study on not only what consumers say but also what they actually do when it comes to buying sustainable foods. Here is the Menus of Change™ take on a few of the report’s findings, along with how they connect to the Menus of Change principles that you can find online.

Please feel free to share this information by forwarding our Menus of Change news link http://menusofchange.org/news-insights/news/ or referring people to our website http://www.menusofchange.org. And we hope you’ll share your thoughts on Twitter using #CIAMOC.

Consumers say they want to be sustainable and support companies that behave sustainably. But, as any food marketer knows, they don’t always do what they say. Eighty-four percent of consumers say they consider sustainability when shopping, according to The Hartman Group’s 2013 Sustainability Report, but only 26 percent usually or always do base decisions on concerns for the environment or social well-being.

Moreover, consumers don’t always give companies credit for their sustainability efforts. When a company boasts of an environmental, social, or economic effort, 45 percent think it’s just a marketing ploy and 22 percent believe they were forced to do it by government regulation or shareholders.

What’s a company to do?

The key is shifting the message. While many consumers do want to hear about how the food they buy and eat benefits the environment or the local economy, most are interested in how the more sustainable product can help them—whether that is because it tastes good, is more healthful, costs less, or works better than competing products.

Here is a roundup of Hartman’s advice on key food products:

•Fish: Consumers consider seafood a healthier protein, so delivering health benefits is more important than low prices. Sixty-five percent prioritize taste, while 58 percent focus on health. Just 27 percent want fish to be a money-saving product.
•Meat: Good flavor is most important here. But unlike the other foods Hartman rated, environmental pitches work well with meat. More than half of consumers choose meat based on how the animal was raised because they care about animal welfare and because they believe it improves the nutrition of the meat as well.
•Produce: Consumers believe that produce is expensive so it has to look and taste good to draw them in. This is true in retail but also in food service: a well-presented salad may be more appealing than a salad bar.
•Chocolate: Consumers are looking for a treat with chocolate, so, no surprise, health and money don’t rate as important factors. Emphasize indulgence, whimsy, and, of course, taste.

Follow your consumers’ lead and further encourage their choices in these categories by using the relevant Principles of Healthy, Sustainable Menus developed by the CIA and Harvard School of Public Health:

•Serve More Kinds of Seafood More Often. Introduce diners to a wider variety of seafood sourced from responsibly managed fisheries.
•Red Meat: Smaller Portions, Less Frequently. Feature red meat in a supporting role to healthier plant-based choices, and also experiment with red meat as a condiment.
•Think Produce First. Focus on fruits and vegetables first—with great diversity across all meals and snacks.
•Reduce Added Sugar. Turn to ingredients like fruits, whole grains, dark chocolate, nuts, and healthy oils as alternatives in desserts, and substantially reduce sugar across the menu.

We look forward to reading your comments or questions on our Facebook page (CIA Industry Leadership) or Twitter (#CIAMOC).

—Your colleagues at The Culinary Institute of America

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He’s Baaaaaack! Meet Chesterfield Day Schools Chef, Matt Kern

Posted in Uncategorized with tags , , , , , , on September 25, 2013 by bistrokids

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Chef Matt is a St. Louis native. A chef, food enthusiast, and agriculturalist, with 15 years of experience within the food industry. He is also a local heirloom farmer, with a passion for teaching others about good food. This makes for a perfect compliment to our Bistro Kids Farm 2 School team. He enjoys the connection of community and local food, and the conversations it creates.

We are very pleased to welcome Matt back to the team. He’s has proven to be a very valuable piece to the Bk puzzle and we are very excited to see what he will create and teach the students at Chesterfield!

Meet Jenn Smith, Donnelly College’s New Assistant Chef

Posted in Uncategorized with tags , , , , , , , on September 18, 2013 by bistrokids

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I stumbled into food service by way of a Dairy Queen Brazier, during high school. There I had my first management stint, and found creativity decorating ice cream cakes. From that point , as they say, the rest is history. My career has spanned numerous job titles and states. I have been an event coordinator for a fine dining operation, supervised inmates in a prison kitchen, waited tables, bar tended, and worked in management for local restaurants, and contract food service. I attended, at one point, Johnson County Community College, studying food and beverage management. I originally wanted to attend the culinary program. While that did not work for me at the time, I did take a few cooking classes that re lit the fire in me. I have been in and out of the kitchen for the last 10 years, but enjoy cooking the most. My interest in healthier eating, came with age, and also at the hands of my 9 yr old , who I would like to get on a healthier path for life. After seeing some of the things she was being served at school for lunch, she immediately became a brown bagger. We love to go to the local farmer’s market, and find new ways to use local product. If time and money would allow, I would love to go back to school and study nutrition. Currently, I am enjoying getting back to scratch cooking with Bistro Kids. It is easy to pop something in the microwave, but not nearly as satisfying or tasty! I am happy to be a part of the Bistro Kids team, and am looking forward to gaining every last nugget of knowledge that I can.

Jenn,
Welcome to the Bistro kids team. We are happy to have you as a part of our fun, creative team of Chefs!