by Tara Mataraza DesmondPumpkins are fixtures in the decorative backdrop of the fall season, but their culinary purpose far exceeds their ornamental role. They share a branch of the gourd family tree with their winter squash cousins and can be used in recipes exactly as squash are.
An audacious plan to reform school food in Philadelphiaby Will Dean
Gray meat, gelatinous gravy and dried-out pasta made cafeteria food the butt of jokes at the lunch table. However, with obesity and diabetes rates skyrocketing among our country’s youth, the poor quality of the food offered at school isn’t so funny anymore. Many people have
NESTS could become the education model of the future by Paul Glover
Despite dedicated teachers, many Philadelphia public schools are so irrelevant to students’ lives that most enrollees (up to 88 percent) drop out. State curricula and testing serve bureaucracy only. To fix this mess, a green school system that relies on neighbors to teach and
Foods that will satisfy and energizeby Katie Cavuto-Boyle MS, RDAs the quest for healthy food in the cafeteria continues, consider taking the matter of feeding your children (and yourself) into your own hands. We asked Philly food celebrity Katie Cavuto-Boyle for some guidelines to help us make the brown bag delicious and nutritious.
Involving young students is a key piece to the nutrition puzzleby Alex Mulcahy and Stephanie Singer
Around the world, there is a movement towards reconnecting people with how food is grown and produced. Empowering our youngest citizens may be our strongest strategy to create a healthier world.
Fresh. Local. Seasonal.For Philadelphians, eating local means enjoying a late summer harvest of eggplants, tomatoes, cantaloupe, sweet corn, okra, beets, carrots, snap peas, turnips, potatoes and watermelon. Oh, and peppers.
What to Eatby Marion NestleNorth Point Press; $16
Marion Nestle, author of Food Politics and nutrition professor at New York University, has been fighting the good food fight for years now, and her latest book continues her critical approach to what we put in our bodies. What to Eat sounds like a question, and the book
Food Matters: A Guide to Conscious Eating With More Than 75 Recipesby Mark BittmanSimon & Schuster; $24.95
Mark Bittman has been many things in the world of food: chef, traveler, writer and, now, advocate. With Food Matters, Bittman has come around to the sustainable food movement and offers a book with a mixture of the stick