One Great Chef

This School Lunch Week, we’ve selected and are celebrating 10 School Food Renegades from across the U.S. who challenge status quos and reimagine what's possible when fresh ingredients, creative menus, and genuine care come together on a lunch tray.

Meet School Food Renegade Robin Rinehart! With 40 years of experience, Robin began her career in food service as a baker and cook at Mohawk Valley Elementary in Roll, Arizona. Throughout her career, she has also worked in other school districts in the area, such as Wellton Elementary and Dateland Elementary, and acquired a wealth of knowledge and experience over her years in the food service.

Antelope Union High School District #50

As a chef, let me explain what this means in the kitchen. If you have a menu item and it runs out, you "86" it. It is done, there is nothing else to offer. DONE. Take it off the menu!

When we say 8647 in a political sense it is we are done with #47. The same way others used this in 8646 during the Biden presidency.

So Noem, Gabbard, Patel: Grow up and get back to actual work you fear mongering sycophants! Each of you is trying to distract from the facts that the agencies you are "running" are in free fall and illegally over budget and breaking the law.

Who knew King Charles would set a great example for world leaders in helping to understand the true impact of environmental responsibilities

«Oggi la verità è sotto gli occhi di tutti, o almeno di chi la vuole vedere. La sfida è planetaria, perché più aspettiamo e più gravi saranno i disastri che cresceranno con il crescere della temperatura. E ancora una volta a pagare il dazio più grande sarà la povera gente».

Sono queste le parole di Carlo Petrini dopo l'incontro di Carlo III a Ravenna con i produttori dei Presìdi Slow Food e dell'Arca del Gusto.

«Troppe volte si immagina un podio dove prima viene la sostenibilità economica, poi quella sociale e infine quella ambientale. Ma non c'è niente di più sbagliato. Se non si comprende la necessità di considerare tutti e tre gli aspetti come qualcosa di inscindibile, allora non sarà mai possibile proteggere la biodiversità. Come la nostra stessa sopravvivenza.

Re Carlo tutto questo lo aveva capito già vent'anni fa, quando nel 2004, in visita a Terra Madre, ha potuto toccare con mano la ricchezza di un patrimonio enorme e ne ha subito colte le innumerevoli opportunità. Nella stessa occasione visitava a Pollenzo la nostra Università degli Studi di Scienze Gastronomiche appena inaugurata, con cui negli anni abbiamo sviluppato il progetto dell’Arca del Gusto».

A Ravenna insieme a Petrini, Barbara Nappini, Re Carlo, la Regina Camilla e il Presidente Mattarella, erano presenti i produttori del Presìdi Slow Food del culatello, dell’anguilla marinata tradizionale delle Valli di Comacchio, della pesca dal buco incavato, una selezione di oli extravergini di Brisighella del Presidio degli olivi secolari, e il ca****fo moretto di Brisighella, un prodotto dell’Arca del Gusto. Al fianco dei produttori, anche Slow Fiber Italia: la rete nata dall’incontro di Slow Food Italia e 28 realtà italiane della filiera tessile, anche loro, con noi, a raccontare un’altra idea di mondo e di moda.

The Royal Family

What could possibly be wrong with posting this on St. Pat's day? FB deleted the post.

According to my husband, it is worth a 3 hour simmer, 40 minute roasting with applying the Guiness glaze 4 times, waiting for settling to enjoy the Roasted Corned Beef with Guiness glaze and steamed potatoes and cabbage in caraway butter. I agree!

I think many of us really already believed this, right?

🇮🇹 Italy ranks first in the world in terms of pasta production, with nearly 4 million tons.
🇮🇹 Italy ranks first in the world for exports of all types and preparations of pasta—raw, cooked, or filled—with a value of $4.4 billion.

Source: Symbola

I would kill for this to be available in Albuquerque, New Mexico

This is what a true Italian salumeria looks like in New York! 🇺🇸🇮🇹

📍Bari Pork Store
6319 18th Avenue, Brooklyn

So while we still have a few agencies working their asses off to protect our citizens...
The bird flu (Avian Influenza A) is showing up in dairy cattle. Now multiply the cost of the eggs where hens come to laying age in 18 weeks so about 5 months to replace a laying hen who died due to the virus versus 2 YEARS for cows to become milk producing. So with a nearly 200% increase in eggs for the turn around, what do you think is going to happen to MILK CHEESE Yogurt prices?

Now think about what products you buy that need eggs and dairy to be made- breads, soups, prepared dinner products, doughnuts, cereals, ice cream.

This is why we need Federal agencies, science and people who understand how the huge food systems work to understand the domino effect of huge issues like this. Not an unelected narcissistic, billionaire who doesn't give a flying fig about you or your family trying to determine with coders what to decimate next.

Investigation of Avian Influenza A (H5N1) Virus in Dairy Cattle The USDA, the FDA, and the CDC, along with state partners, continue to investigate an outbreak of Avian Influenza A (H5N1) impacting poultry, dairy cows, and people in multiple states.