Cafeteria Confidential
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Two Berkeley chefs make healthy food that kids will eat
Part 3 of Cafeteria Confidential: Berkeley, in which Ed Bruske reports on his recent week-long, firsthand look at how Berkeley, Calif., schools part ways from the typical school diet of frozen, industrially processed convenience foods. Cross-posted from The Slow Cook. And check out the rest of the Cafeteria Confidential series. Berkeley Public Schools Executive Chef […]
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Berkeley school food revolution’s secret ingredient: parents
Part 2 of Cafeteria Confidential: Berkeley, in which Ed Bruske reports on his recent week-long, firsthand look at how Berkeley, Calif., schools part ways from the typical school diet of frozen, industrially processed convenience foods. Cross-posted from The Slow Cook. And check out the rest of the Cafeteria Confidential series. Eric Weaver’s son is a freshman […]
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No more nuggets: Berkeley schools serve Epic Chicken
In this second, multi-post set of his Cafeteria Confidential series, Ed Bruske reports on his recent week-long, firsthand look at how Berkeley, Calif., schools part ways from the typical school diet of frozen, industrially processed convenience foods. Cross-posted from The Slow Cook. And check out the rest of the Cafeteria Confidential series. My instructions, simple […]
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Tales from a D.C. school kitchen: Better school food — can we get there from here?
Ed Bruske recently spent a week in the kitchen at H.D. Cooke Elementary School in the District of Columbia observing how food is prepared. This is the last of a six-part series of posts about what he saw. Read parts 1, 2, 3, 4, and 5. Cross-posted from The Slow Cook. And check out the rest […]
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Tales from a D.C. school kitchen: How food service turns a green school into an enviro hog
Ed Bruske recently spent a week in the kitchen at H.D. Cooke Elementary School in the District of Columbia observing how food is prepared. This is the fifth of a six-part series of posts about what he saw. Read parts 1, 2, 3, 4, and 6. Cross-posted from The Slow Cook. And check out the rest […]
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Tales from a D.C. school kitchen: Hold the fat and please pass the sugar
Ed Bruske recently spent a week in the kitchen at H.D. Cooke Elementary School in the District of Columbia observing how food is prepared. This is the second of a six-part series of posts about what he saw. Read parts 1, 2, 3, 5, and 6. Cross-posted from The Slow Cook. And check out the rest […]
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Tales from a D.C. school kitchen: What kids will do to avoid vegetables
Ed Bruske recently spent a week in the kitchen at H.D. Cooke Elementary School in the District of Columbia observing how food is prepared. This is the third of a six-part series of posts about what he saw. Read parts 1, 2, 4, 5, and 6. Cross-posted from The Slow Cook. And check out the rest […]
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Tales from a D.C. school kitchen: How foods that don’t occur in nature end up on your kid’s plate
Ed Bruske recently spent a week in the kitchen at H.D. Cooke Elementary School in the District of Columbia observing how food is prepared. This is the second of a six-part series of posts about what he saw. Read parts 1, 3, 4, 5, and 6. Cross-posted from The Slow Cook. And check out the rest […]
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Tales from a D.C. school kitchen: What does ‘fresh-cooked’ really mean?
Ed Bruske recently spent a week in the kitchen at H.D. Cooke Elementary School in the District of Columbia observing how food is prepared. This is the first of a six-part series of posts about what he saw. Read parts 2, 3, 4, 5, and 6. Cross-posted from The Slow Cook. And check out the rest […]
