Power Point by Cory Schreiber
Farm to School Program Manager
Oregon Department of Agriculture
Review of culinary training programs for
school food service administrators in
Oregon. March 11-12 2009
Western Culinary Institute
Portland, Oregon
What is farm to school? Why should you do farm to school? How can you start a farm to school program? Where can you turn for more farm to school resources?
What is farm to school? Why should you do farm to school? How can you start a farm to school program? Where can you turn for more farm to school resources?
Presentation by Allison Schaum regarding the Farm to School program in Anderson County, SC, and other related projects supporting local food systems in the Upstate.
Presentation by Allison Schaum regarding the Farm to School program in Anderson County, SC, and other related projects supporting local food systems in the Upstate.
Deze presentatie gaf ik ter inleiding van de docu EL Bulli Cooking In Progress op 9/10/11 in het Heerenstraattheater in Wageningen tijdens het Food 4 You festival. Het beschrijf wat moleculaire gastronomie is en wat je er mee kunt.
This is part of IMK 209 - Physical Properties of Food, a second year level course in Food Technology, School of Industrial Technology, Universiti Sains Malaysia. Lecturer: Prof. Abd Karim Alias.
A presentation of the Fresh Fruits and Vegetables: A Centerpiece for A Healthy School Environment Training. Day 2 Farm to School Programs and Building FFVP Snack Programs. www.healthyschoolenvironment.org
Farm to Head Start in North Carolina and Oregonsswilliams
This presentation is from a workshop on farm to preschool presented at the 4th annual Farm to Cafeteria Conference held in Portland, Oregon in March, 2009. Presenters: Emily Jackson (Appalachian Sustainable Agriculture Project) and Stacey S. Williams (Ecotrust). Please do not duplicate without permission.
Get started with Chefs Move To Schools in Arizona. This step by step presentation shows you how to work with the program and the resource information to support chefs moving to schools.
High Alpha Speaker Series featuring Kristin Groos RichmondHigh Alpha
High Alpha welcomed Kristin Groos Richmond, CEO and Co-founder of Revolution Foods, as our featured guest at our November Speaker Series.
High Alpha Partner, Scott Dorsey, and Kristin also sat down in a fireside chat to dive deeper into Kristin's entrepreneurial journey.
You can also view all our previous Speaker Series recordings at http://highalpha.com/speaker-series
Cooking Matters recently partnered with Share Our Strength to deliver the Cooking Matters to the Rochester community. This slide show explains the Cooking Matters program and how volunteers can help.
Food Insecurity as a Catalyst for Medical Mistrust in AppalachiaMeghanStump1
The Doctor Said to Eat Better, but With What?
Presenters:
Tori Makal, PhD
Assistant Professor of Biochemistry
Wendy Welch, PhD, MPH
Executive Director, GMEC
The goal of this toolkit is to help you figure out what local and sustainable food is available in your region, what of it your university could be buying, and what’s missing to make this happen.
By the end of using this toolkit, you’ll know a lot more about the agricultural industry of your area– not just how it’s working now, but how it got to where it is, who’s involved in shaping its future, and how your campus can help.
A collaborative effort of the Farm to Preschool Subcommittee of the National Farm to School Network, the workshop was led by: Stacey Sobell, Ecotrust/National Farm to School Network; Zoe Phillips, Urban & Environmental Policy Institute, Occidental College; Emily Jackson, Appalachian Sustainable Agriculture Project/National Farm to School Network; Katy Pelissier, Ecotrust
1. Lunch Lesson Kitchen Sessions Western Culinary Institute Oregon Department of Agriculture March 11th and 12th, 2009 Portland, Oregon
2. What to consider when sponsoring a lunch lesson kitchen session Contact a culinary program in your area. Community College, City College, Pro-Start High School Program or a Cordon Bleu Program. Explore mutual benefits and how farm to school, processed products and scratch cooking can be used in school cafeterias. Is there a culinary instructor that wants to develop curriculum that would include school lunch programs? Does the culinary school want the student body to consider supporting school lunch programs as a working option post graduation? Find sponsors such as local processors, mills, produce companies and broad line distributors that will benefit from exploring options for local foods and scratch cooking programs in schools.
12. Bobs Red Mill Gluten-Free Bread Sticks Truitt Brothers Vegetarian Chili with Commodity Ground Turkey Turkey Meatballs with Roasted Leeks and Quinoa