Archive for farm to school

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/

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:

http://www.knifeandpork.co

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

2014-05-13

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

Cultivating Diversity, Freedom and Hope’ with Dr. Vandana Shiva

Posted in Bistro Kids with tags , , , , , , on April 10, 2014 by bistrokids

Cultivating Diversity, Freedom and Hope’ with Dr. Vandana Shiva

Thursday, April 17th, 7:00 PM, Unity on the Plaza

Dr. Vandana Shiva is a physicist, ecologist, activist and author who is changing the way the world thinks about food, agriculture and sustainability.

Her lecture, “Cultivating Diversity, Freedom and Hope,” will address the value of diversity in nature and in society, as well how the monoculture of the mind can destroy that diversity at every level. She will share what is happening to seed and food, and how ‘Gardens Of Hope’ protect Seed Freedom and Food Democracy.

Her message of local ownership and self-sufficiency in the production and distribution of food offers a powerful case for the development of urban and local food systems that we’ve seen in Kansas City over the last ten years; her deep understanding of sustainability challenges us to keep reaching across sectors, disciplines, and communities as we grow our regional food system.

Hosted by: Cultivate Kansas City, UMKC’s Environmental Studies Program and Department of Architecture, Urban Planning + Design.

Major Harvest Sponsor: Chipotle Mexican Grill.

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