CollectionsLunch
IN THE NEWS

Lunch

NEWS
September 5, 2014
BANANA DOG BITES These sweet, sushi-style snacks pack a protein punch. Use whole-wheat tortillas for extra fiber. 2 tortillas (any variety will work) 1/4 cup peanut butter, or almond or sunflower butter 2 bananas, peeled Place one tortilla on a flat surface and spread 2 tablespoons of peanut butter on the tortilla to coat it evenly. (Note: If your tortillas are stiff, you can put them in the microwave between 2 pieces of moist paper towel and heat for 15 to 20 seconds to soften.)
NEWS
September 5, 2014 | BY SARAH GISH, The Kansas City Star
EVERY NIGHT before bed, Sue Patterson packs her 10-year-old daughter, Emmy, a lunch that resembles a work of art. Picture a heart-shaped roast-beef sandwich nestled into a Hello Kitty container, with colorful cups of dried fruit, olives, organic cheese and yogurt-covered pretzels. Or a pink Japanese-style bento box with a California sushi roll, shelled edamame, red grapes and kiwis cut into cute fan shapes. Patterson's a big believer in eating healthy, organic food, so spending 15 to 20 minutes preparing her daughter's lunch is "totally worth it so she can have a good, high-quality lunch every day. " But a lunch doesn't have to be Pinterest-worthy to be healthy and fun. It just takes a little planning and a stock of convenient, kid-approved foods.
NEWS
September 5, 2014
HOW DO you get headstrong teenagers to eat healthier, plant-based lunches? Slowly. "Getting kids to eat food they're not used to requires a lot of feet on the ground," said Amie Hamlin, who should know: Her New York Coalition for Healthy School Food has for years mobilized changes in school districts from Ithaca to New York City. She also was behind one public school's move to all-vegetarian lunches. With students now returning to school, to the ideological battleground that is the school cafeteria, different "veg" efforts in different cities are coming to fruition.
NEWS
August 10, 2014 | By Suzette Parmley, Inquirer Staff Writer
Cherry Hill appears to have arrived on the culinary front as South Jersey's latest foodie town. The township will host its first Restaurant Week - modeled after Philadelphia's but on a smaller scale - Sunday through next Saturday. "It's great for Cherry Hill to do something on its own," said Aldo Lamberti, owner of Caffe Aldo Lamberti at 2011 Route 70 W., one of the participants. "Of course, not just Cherry Hill people are coming to town. " Twenty-one other restaurants are taking part - located along Routes 70 and 38, and at Cherry Hill Mall and the Market Place at Garden State Park.
NEWS
August 1, 2014
WHAT DOES YOUR weekday work lunch look like? A stale granola bar? A pallid ham-and-cheese from that weirdly lit bodega downstairs? A freezer-burned Lean Cuisine, begging to be tossed across the office like an Olympic discus? A stack of Pringles from the old tube your cubicle mate keeps in his bottom drawer, next to the pushpins and rubber bands? Your average American employee, especially those who sit at a desk in front of a computer, isn't exactly renowned for creativity when it comes to midday meal planning.
NEWS
July 9, 2014 | By Kristen A. Graham, Inquirer Staff Writer
Philadelphia teacher LeShawna Coleman had some interesting lunch company Wednesday: President Obama. Coleman, a 13-year Philadelphia School District veteran, teacher coach, and English as a Second Language teacher, had expected to travel to Washington for a U.S. Department of Education event about teacher equity. (The Education Department introduced a program Monday to get more strong teachers in the nation's poorest schools.) But last week, she learned she was one of four teachers nationwide chosen to lunch with the president and Education Secretary Arne Duncan.
NEWS
July 9, 2014 | BY REGINA MEDINA, Daily News Staff Writer medinar@phillynews.com, 215-854-5985
AT FIRST, Philadelphia teacher LeShawna Coleman believed she'd be meeting with Secretary of Education Arne Duncan to discuss education issues. Late last week, she was informed that things had changed: Coleman would be having a luncheon meeting with President Obama instead. Coleman, who as a teacher coach with the district works with teachers in classrooms, was one of four educators to have an "honest, open conversation" with Obama in the White House. Duncan was also present. "It's a once-in-a-lifetime experience," Coleman said.
NEWS
June 27, 2014 | By Michaelle Bond, Inquirer Staff Writer
Saying stricter federal nutrition guidelines are too much to swallow, the Unionville-Chadds Ford School District has decided to remove its 1,300 high school students from the program that is to go into effect next school year. In deciding last week that the students would not join the 31 million across the country who get free or reduced-price lunches through the National School Lunch Program, the district said its own food policies were healthy enough for its high schoolers. The district's middle school and four elementary schools will still participate.
NEWS
June 18, 2014 | By Alfred Lubrano, Inquirer Staff Writer
First, the nation agreed that its children are too heavy and unhealthy. Then, the federal government - Democrats and Republicans together channeling scientific research - hammered out ideas to reduce fat, calories, and salt in school meals. Now, that harmonious effort is splintering as a food fight embroiling Congress, health professionals, the White House, and even cafeteria workers threatens to rage through the summer and disrupt lunch period come September. In an odd twist, the School Nutrition Association (SNA)
FOOD
February 21, 2014 | By Samantha Melamed, Inquirer Staff Writer
Students in Penny Greenberg's culinary-arts classes have a term for the hoagies, pizza, and chicken nuggets served in the cafeteria. "They call it 'freebie food,' " said Greenberg, who teaches at Dobbins Career and Technical Education High School. Almost all of its students are eligible for free lunches - and although some think the food is OK, others apparently feel they're getting what they've paid for. In the next month or so, though, the menu at Dobbins will get a special addition: Louisiana-style spicy chicken with collard greens and served with red beans and rice.
« Prev | 1 | 2 | 3 | 4 | 5 | Next »
|
|
|
|
|