FRESH PICKED

Fresh Picked is a program we created that combines scratch cooking with farm-to-school produce. We’ve partnered with a company called Advocates for Healthy Living that acts as a broker to bridge the gap between farms and schools. We’ve been receiving produce directly from farms in Riverside, Pomona, Palmdale, and Bakersfield, to name a few. Our students have tried pluots, black plums, juicy oranges, and organic grapes – we often receive leftover produce destined for Whole Foods Market at conventional prices. Just this month, we introduced jujubes, or Chinese dates. I have to admit that I’d never seen or tasted a jujube and when I told the kitchen staff about it, they didn’t understand why we would put candy on the salad bar; Jujubes being a popular brand of candy. We did a taste testing and came to the conclusion that they are similar to an apple and pear in texture yet have a distinct, subtly sweet taste.  Since we have a number of schools participating in this program, we’re able to request that farmers plant crops just for us. This year, they’re going to plant snap peas for service in January and February and I can’t wait for the kids’ reactions to this fun vegetable that many have probably never seen.

The differences between produce from a farm and from a traditional distributor are in the handling and finishing of the fruit, and in the time from picking to consumption. For example, our oranges will not be shipped from another state or be covered with a waxy coating designed to protect the fruit from damage during transit; also no bothersome stickers to remove.  The oranges will simply be picked a few days before delivery and washed, resulting in a tastier and more nutritious product.

I’m thrilled that we’re able to participate in this program, but I think I’m most excited about our scratch cooking venture. We’ve developed recipes that will ease staff from the heat and serve practices of late to real “cooking”, while still incorporating some of the healthier commodity products we receive from the USDA. One of our favorite recipes is BBQ Chicken with Pineapple Coleslaw. We season commodity chicken drumsticks and bake them with a tasty BBQ sauce that we’ve infused with honey and a little spice. Our coleslaw uses low-fat versions of yogurt and mayonnaise, and we’re able to include commodity raisins and diced pineapple. Look for the “Fresh Picked” entrees in green on your school menu and the fruit that you don’t recognize on the salad bar is probably a jujube.

SNP JOINS THE MEATLESS MONDAY MOVEMENT

I’m extremely excited to announce that we’ve launched Meatless Monday at NEW Academy Charter School this month. For those of you not in the know, Meatless Monday is a campaign to decrease consumption of meat for the purposes of improving health and the environment. Consuming meat has been associated with a higher risk of obesity and heart disease and processed meat has been associated with cancer risk. That’s not to say that lean, responsibly sourced meat can’t be a part of a healthy diet, because it can. Regarding the environment, I’m going to quote www.meatlessmonday.com.

• REDUCE YOUR CARBON FOOTPRINT. The United Nations’ Food and Agriculture Organization estimates the meat industry generates nearly one-fifth of the man-made greenhouse gas emissions that are accelerating climate change worldwide . . . far more than transportation. And annual worldwide demand for meat continues to grow. Reining in meat consumption once a week can help slow this trend.
• MINIMIZE WATER USAGE. The water needs of livestock are tremendous, far above those of vegetables or grains. An estimated 1,800 to 2,500 gallons of water go into a single pound of beef. Soy tofu produced in California requires 220 gallons of water per pound.
• HELP REDUCE FOSSIL FUEL DEPENDENCE. On average, about 40 calories of fossil fuel energy go into every calorie of feed lot beef in the U.S. Compare this to the 2.2 calories of fossil fuel energy needed to produce one calorie of plant-based protein. Moderating meat consumption is a great way to cut fossil fuel demand.

An article in the Los Angeles Times last year exposed the practice of feeding chicken feces and other poultry farm waste to cattle. If you buy standard beef in the supermarket, purchase it at a fast food restaurant, or eat it in a school cafeteria, it’s likely that the cow was also fed corn. What’s wrong with this you say? I’ll let www.healthytheory.com explain. I normally would just post the link to this article, but I really want you to read it so here it is:

“If you buy beef at your local supermarket, chances are it comes from cows that were fed corn. Though cows are ruminants by nature, designed to digest grass, the cattle industry has been using corn for decades to fatten up cattle. A grain-based diet, however, causes many health problems for cattle — and unhealthy cows mean unhealthy meat. Not only does meat from corn-fed cows carry the risk of pathogens such as E. coli, it is nutritionally inferior to meat from grass-fed cows.

The evolution of a corn-fed cattle industry

Several decades ago, the cattle industry began feeding cattle a diet based on grain, particularly corn. During World War II, farmers were producing more grain than the American population could consume, so they started feeding the surplus to cattle. They found that a grain-fed diet allowed them to fatten up cows faster for slaughter. Seventy-five years ago, it took a cow 4 or 5 years to reach a weight of 1,200 pounds. Today, says John Robbins, author of author of The Food Revolution: How Your Diet Can Help Save Your Life and Our World, cattle can be slaughtered at just 14-16 months of age, thanks to massive amounts of corn, protein supplements, antibiotics, and growth hormones.

Unhealthy cows mean unhealthy meat

Switching cows from grass to grain puts more money in the beef industry’s pockets and cheaper meat on the supermarket shelves: but at what price? The stomachs of cows are naturally pH neutral. A corn-based diet, however, creates an acidic environment that contributes to a host of health problems. Corn-fed cattle are prone to serious health conditions such as bloat, diarrhea, ulcers, liver disease, and a weakened immune system. To combat these health problems, cattle are continually fed antibiotics, which leads to the development of antibiotic-resistant bacteria that increasingly render modern medicine ineffective.

The threat of E. coli

An acidic intestinal tract also favors the growth of E. coli. Michael Pollan, author of The Omnivore’s Dilemma, states that the lethal strain of E. coli known as 0157:H7 is believed to have evolved in the gut of feedlot cattle. The development of a more acidic environment in cows’ intestinal tracts created an acid-resistant strain of the pathogen, which is able to survive the acidic conditions of the human stomach and prove fatal. In the documentary Food, Inc., Pollan states that switching feedlot cattle to a grass diet would eliminate 80 percent of the E. coli in the cows’ digestive tracts.

The benefits of grass-fed beef

Aside from posing the danger of E. coli, corn-fed beef contains far fewer nutrients than grass-fed beef. Prevention reports that a recent study by the USDA and researchers from Clemson University found grass-fed beef to be significantly higher in calcium, magnesium, beta-carotene, and potassium than corn-fed beef. In addition:

• Meat from grass-fed cattle is lower in both overall fat and artery-clogging saturated fat.
• Grass-fed meat is higher in healthy omega-3 fats. Meat from feedlot animals has been found to contain only 15-50 percent as much omega-3s as meat from grass-fed cattle.
• Meat from grass-fed livestock is four times higher in vitamin E.
• Grass-fed meat is higher in conjugated linoleic acid (CLA), a nutrient associated with lower cancer risk.

What you can do

Look for grass-fed beef at specialty stores, farmers markets, and health-food chains such as Whole Foods and Trader Joe’s. Grass-fed beef is labeled and is usually more expensive than industry-standard corn-fed beef. To save money, buy cuts on the bone; processors usually charge extra for deboning. Remember that grass-fed and organic are not the same thing. Natural food stores often sell organic beef and dairy products from animals raised without antibiotics or hormones. While these animals were likely fed less grain than the industry norm, they may still come from feedlots where they were fed grain. Look for meat labeled both grass-fed and organic. Consider buying beef directly from a local farmer, which can be as cheap as $5 per pound. Many farmers will allow customers to visit the farm to ensure that cattle are being raised in healthy conditions. To find a farm in your area, visit www.eatwild.com.”

If you can’t give up your fast-food burger, popular restaurants chains In-N-Out Burger and The Counter serve grass fed beef. To briefly touch on chicken and fish, conventional chicken and farm-raised fish are also fed diets that don’t promote the health of the animal. Fish are fed soy, much of which is genetically modified, and chicken are often raised in cramped quarters that expose them to feces and salmonella. Is this enough to convince you to give up meat once per week? If not, then decrease the demand for conventional proteins by buying organic, wild or grass-fed. Americans eat way more protein then they need so skipping meat in a meal is okay, it really is. Schools receive a variety of meats from the USDA that aren’t from humanely raised animals, but they also get cheese, beans, peanut butter and other proteins that have the same nutritional benefits as meat. If your school is interested in participating in Meatless Monday, let us know. The kids at NEW Academy Charter don’t miss meat in their vegetarian chili, cheese quesadillas, or bean burritos!

AN UPDATE ON THE CHILD NUTRITION REAUTHORIZATION ACT

The National School Breakfast and Lunch Programs that feeds millions of students every day are permanently authorized, but every five years Congress has the opportunity to make changes and updates. The School Nutrition Association (SNA) describes this reauthorization below.

                “During this time a bevy of questions are asked: what works well? What isn’t working? How can we address new needs? For school nutrition professionals and SNA as the voice of school nutrition, Child Nutrition Reauthorization brings with it a special responsibility to answer these questions in order to ensure quality, healthy, safe meals are provided to children every school day.”

The federal reimbursement rate for a free lunch is currently $2.72, most of which goes to labor and other administrative costs, leaving less than one dollar for food. The bill authorizes the USDA to set standards for foods sold outside of the school meal program, on the school campus and anytime during the school day, but most importantly provide $.06 more in reimbursement. This is in addition to annual increases for inflation. $.06 represents half an orange, so dramatic changes in meal quality aren’t expected; Lobbyists were hoping for a $.20 increase. The bill will also give the USDA the authority to regulate indirect costs that are charged to the lunch program, such as maintenance, administrative salaries and travel expenses.

Some states, like California, already restrict foods sold in vending machines and student stores but after the bell rings, everything is fair game. Often student clubs will wait until after school to hold that bake sale or cookie dough fundraiser. If the bill passes, these activities may have to occur off campus. It’s already been passed by the Senate, but the House went on recess before they could pass it. However, the Act was temporarily extended through December 3, 2010 and the House returns to session on November 15^th, 2010. If it passes, this would represent the most sweeping changes the program has seen in 40 years.

THE BEST BANANA BREAD

Don’t let your over-ripe bananas go to waste. We expend precious resources here in the US to import this popular fruit so why not recycle instead of tossing those mushy black ones. Every few weeks I take bananas home from schools or neighbors to make this healthy version of banana bread. This recipe has been in my family for years, but over time has been modified to include more fiber, whole grains and less sugar. Try it out and don’t be afraid to decrease the sugar if your bananas are especially sweet or add other goodies like dried cranberries, raisins or even chocolate chips if dessert bread is your goal.

4 over-ripe bananas

1 large egg

¾ cup of granulated sugar

2 Tbsp of melted unsalted butter

¾ cup whole wheat flour

¾ cup white flour

1 tsp baking soda

½ tsp salt

½ cup of walnuts

Pre-heat oven to 325⁰F. Mash bananas in a bowl. Add egg, butter and sugar to the bananas and stir until blended. Add both flours, baking soda and salt. Stir to combine and break up any lumps of flour. Fold in walnuts. Spray a bread pan with a non-stick coating and pour in mixture. Bake for 50 minutes to one hour until toothpick or knife comes out clean when inserted into the center.