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Eric Goldstein calls himself a glorified caterer. If that’s true, he has a lot of glory under his belt: He’s in charge of the serving almost 1 million meals every single day, putting him in charge of the second largest food service program in the nation, after the U. S. military. And his work might be even harder: he's feeding picky kids. For years Goldstein, who heads the New York office that runs the city's school lunch program, has worked to introduce better, healthier meals to kids. Whereas he once visited schools where kids didn’t know what carrots were, today every New York City school has its own salad bar. But there were limits: Antibiotic-free chicken or grass-fed beef were luxuries New York City couldn’t afford. Nor did the district want to spend a lot more money to get rid of polystyrene trays, which though they are terrible for the environment cost four times less than compostable paper (and have since been banned by the city). The district only spends $2. 70 a meal, of which roughly only $1. 20 are food costs—and budgets are always tight. "We’re presented with the following options: do nothing or do something about it. We decided to do something about it," Goldstein says. In 2012, the Natural Resources Defense Council, a national environmental group headquartered in New York, approached Goldstein with a proposal to work together to improve school food, figuring that doing so would directly improve the health of... The group also wanted to develop ways to use government spending to expand the market for sustainable foods, as has been done for things like recycled paper and green building materials. "We’ve seen, in the past, that when government uses its purchasing power, it can often move the market and drive progressive change on environmental issues. And food is the next frontier," says Mark Izeman, NRDC’s New York urban program director. He didn’t know what to expect when he first met with Goldstein. It turns out Goldstein not only was on board right away—he proposed something bigger: Getting school districts of other big cities involved. While New York is a large buyer, it might not be big enough to move the market on its own, he figured. That’s where the Urban School Food Alliance was born, involving major city school districts—New York, Miami, Chicago, Los Angeles, Dallas and Orlando—that together feed 2. 9 million kids a day and. Source: www.fastcoexist.com
This is such a good find. I'm walking down Collingwood St in Hamilton's CBD one night and I notice a Chinese eatery in the premises once inhabited by iJapanese Restaurant, where I'd been a regular visitor. The new place is called Springcake, and there are attractive photographs of some of the dishes displayed on the wall outside. I file this away for another occasion (which happens quite quickly, when my friend Nicola and I look for a place to have dinner together). We decide to try Springcake and you could almost have heard our enthusiastic comments on the other side of town. We like everything about our meal: the food, the service, and the thoughtful fit-out of the premises. Our only quibble is the temperature's a tad chilly for a winter's night, and some extra heating would be a good idea. Springcake is owned by Tommy Chiu, who is originally from northern China, and his menu - cooked by chef Bo Dou - reflects his culinary heritage. Spring pancakes are a tradition in the northern region where people typically eat them on the day called Lichun, to celebrate the start of spring. This is explained on the menu. At Chiu's restaurant, the light pancakes are wrapped around various choices of fresh vegetables and meats, and you wrap as you go. We're a little uncertain of how it all works, but after some discussion with our waitress, we decide the best thing... We go for a shared meal of Chinese chives with eggs ($12). half a Peking duck ($35). and individual skewers of a few different morsels. We order spring pancakes to have with the eggs and chives, and the duck, and we sit back to enjoy the atmosphere. Springcake's interior is charming. It's thevision of Chiu's cousin, who came from China to do it. The rear wall is dominated by an elegant flower mural, the dark wooden tables and bench seats are simple and stylish, and there is an intriguing divider in the middle of the room... Although there is a liquor licence, we enjoy chilled water and fragrant green tea. Our dishes arrive, and we are in dining delight. The chives and eggs are light and delicate, beautifully cooked and flavoured. The fresh, bright green Chinese chives and creamy yellow eggs (like scrambled eggs) were a feast of colour as well. We wrap them in the spring pancakes, eat them in our fingers, making. Source: www.stuff.co.nz
Kitchen: hand towels, mugs, small set of meat and milk dishes, two sets of cutlery, one dish drying rack, two frying pans, two 8-quart pots, two 2-quart pots, hand mixer, hand blender, teakettle if you like tea, French press for coffee lovers, a set of
My continental breakfast (26 euros) arrived in 13 minutes, on a wooden tray. It included artfully mismatched china and weighty silver cutlery on Basque linen, fresh-squeezed orange juice, a pot of hot coffee, croissants with toasted country bread
Lay the aubergine shells skin-side down in a baking tray, season and drizzle with a tablespoon of oil. Roast for 10-15 minutes, until just cooked through. Meanwhile, grind the Szechuan pepper and shake through a sieve (discard the husks left behind).
They ate 'Omani style': cross-legged, using their right hands, with about five people to a tray. I went to eat with the other women, We also had cutlery, which makes eating that bit easier for a girl who eats 'Omani style' like a small child. After
Went to town for toothpaste and a cutlery divider and came back with toothpaste and Vans oops 07/02/17, @HannahWallll
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