Our team of DCPS students appeared on FOX 5 DC to talk about being the first ever Washington DC team to compete in the Cooking up Change national competition.
Monday, June 8, 2015
The U.S. Department of Agriculture’s summer lunch program, called Meet Up and Eat Up, allows children ages 18 and younger to receive lunch. The Salvation Army of Grand Haven, 310 N. Despelder St., will host the program beginning Monday and running through Friday, Aug. 14.
Saturday, June 6, 2015
The end of the school year is days away.
While the end of a school may be reason to celebrate for some students, for others it is reason for concern.
"We know during the regular school year a lot of time the only meal that our students receive are the meals they're served at school," Chartwells Director of Operations Jonathan White said.
Friday, June 5, 2015
Teenagers across the country are taking control of their school lunches, and high schoolers from seven states will travel to the nation’s capital Monday to create healthier cafeterias in the 2015 Cooking Up Change competition.
For the first time, D.C. public school students will participate in the event. The team, with Ay Okuleye and Tatyanna Clark from School Without Walls and Dion Harrison from Eastern Senior High School, will be entering their healthy lo mein recipe. Eight other teams from states as far as Michigan and California will compete to see who has the most delicious, well-rounded meal.
Wednesday, June 3, 2015
Wayland Union Schools will present a Summer Funtastic Series program that will include free meals for kids.
There is no charge to attend the programs. Lunch will be served immediately afterwards unless otherwise stated. Adults may purchase lunch for $4, and it is served free to children age 18 and under.
Friday, May 22, 2015
Each semester, Middlebrook eighth graders participate in a Culinary Challenge Competition.
Jack Cromwell, Flynn Crowther, Gabby Horicka, and Tyler Previte of this year’s winning Loaded Dishwashers Team had their Mexican rice and fajita stir-fry meals featured on the school’s lunch menu on Wednesday, May 6.
Thursday, May 21, 2015
PANAMA CITY — Jessica Hawkins, an eighth grade student at Jinks Middle School, was the recipient of several prizes from Chartwells Food Service for her submission to the inaugural Hometown Throwdown Recipe program. She was presented with a chef’s jacket, a basket full of cooking utensils and $100.
Chartwells staff will assist her in stetting up a Chef2Schools table where she will serve samples of her recipes today from noon to 1:30 p.m. in the cafeteria. Her recipes are entitled Rainbow Pasta and Eva' Smooth Dip.
Thursday, May 14, 2015
With funding from the USDA Farm to School Grant Program, FirstLine Schools, which operates its signature program, the Edible Schoolyard New Orleans, Green and four other schools in New Orleans set out to make sure that at least five percent of all the foods offered in its cafeterias were sourced locally. With help from Chartwells, a food service management company, FirstLine has exceeded this goal; today, 11 percent of the food that is served comes from nearby farms and food businesses. In the meal pictured above, the rice medley, apple and milk are all from local partners, while the broccoli salad was made on site.
Thursday, May 14, 2015
We continue on this mission by working closely with Chartwells, our school food service, not only to exceed the minimums set by the U.S. Department of Agriculture for fresh fruit and vegetables and whole grains in school meals, but also to help reinforce Edible Schoolyard New Orleans’ work by serving the same kinds of produce currently growing in our gardens.
Tuesday, May 12, 2015
BROCKTON – Angelo School Principal Marcia Andrade Serpa earned points this month when she donned a black chef coat and ladled out 550 servings of homemade soup to students and staff as part of a lesson on nutrition and heritage.
Thursday, April 30, 2015