Chef Roland Schaeffer (American Academy of Chefs Hall of Fame) keeps a keen eye on student chefs cooking up Sweeney Elementary “Lentils of the Southwest, aka Cougar Power Lentils” recipe in the Recipes for Healthy Kids semi-finals competition.
Cross posted from the Let’s Move! blog.
With a name like “Lentils of the Southwest aka Sweeney Cougar Power Lentils,” who says a healthy elementary school lunch can’t be exciting? On Wednesday, May 18th, students at Sweeney Elementary School in Santa Fe, N.M., served judges a spicy and delicious side-dish in First Lady Michelle Obama’s Recipes for Healthy Kids competition. Read more »
Anita J. (Janie) Dunning, Missouri State Director, and Jonathan Adelstein, RUS Administrator (center), painting the Ralls County PWSD No. 1 water tower
A three day visit to Missouri, the “Show Me State” allowed me to join Janie Dunning, Rural Development State Director, to see how rural areas benefiting from infrastructure investments made possible through USDA Rural Development programs and American Recovery and Reinvestment Act (Recovery Act) financing. Read more »
Cross posted from the Let’s Move! blog.
The bay area of California is home to some celebrity chefs but it is the lesser known student chefs at Skyline High School that are making the bulbs flash and the critics swoon. Well before the official judging team arrived at Skyline High School in Oakland, California, the local entry, Spanish Chickpea Stew, had already passed the toughest test of all — winning high marks from Skyline students in a cafeteria taste test.
California is home to some of the most fertile farmland in the world and so it produces some the best fruits and vegetables available. It is fitting that the student chefs would go local and include California grown specialties such as spinach, tomatoes and raisins to create this savory and healthy stew. Read more »
Earlier this week, Judith Canales, Administrator for Rural Business and Cooperative Programs for USDA Rural Development, stopped by the GM assembly plant in Fort Wayne, Indiana, to discuss Flex-Fuel opportunities available to American business owners. Canales’ visit was part of a three-state tour in the Midwest, where she and other representatives of USDA Rural Development promoted the installation of flexible fuel pumps and a program that retail fuel outlets may qualify for to help pay for these pumps.
The USDA chose to include Fort Wayne Assembly on its list of stops because the plant makes pickup trucks that have Flex-Fuel engines as options. Read more »
Pat Ford of Ford’s Gourmet Foods shares the company’s signature Bone Suckin’ Barbeque Sauce with visitors to a food show in Australia. Thanks in part to support from FAS market development programs, Ford’s now exports to more than 50 countries and 35 percent of their sales come from international markets. (Photo courtesy of FAS)
This holiday weekend, grills across the country will be fired up, bringing family and friends together to enjoy traditional, finger-licking American barbeque and celebrate the unofficial start of summer. Read more »
Cross posted from the Let’s Move! blog:
Historical Charleston, S.C., blends the traditional Southern American, English, French, and West African elements into a celebration of its colorful and rich culture. Burke Middle & High School in Charleston celebrated this mix of colorful culture with its semi-finalist recipe, Confetti Soup, making a history all its own through nutrition. The rich wintery soup made with black-eyed pea dots, mixed together with savory smoked ham and dashes of greens, was the center piece at a judging event in First Lady Michelle Obama’s Recipes for Healthy Kids competition, held at the school on May 25.
Burke has a record of making history, founded in 1910, it was the first public high school for African-Americans in Charleston. And the school is looking to make history once again as the winner of the Recipes for Healthy Kids competition with its delicious recipe. Read more »