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By Doreen Tyler When Mary (Mickelson) Sangren was a student at Leavenworth and Sleepy Eye Public School in the 60’s and 70’s, lunch was pretty much the standard school lunch of the time – meat, potato, veggies, and dessert, with an option to grab a peanut butter sandwich if desired. The thing was that, pretty […]
Northern Ozaukee students will have more fruits, veggies on menu By Mark Jaeger, Ozaukee Press Staff Classes in the Northern Ozaukee School District start Tuesday, and students will be expected to get down to some serious learning as early as the first lunch hour. Taher, the private food-service company that has been preparing lunches in […]
Farm to school initiatives are growing trends today and will be for decades to come. Taher, Inc. has been committed to offering fresh, made-from-scratch meals for schools that include farm-direct produce. School meal choices at Central Public Schools are chef-developed and registered dietitian-approved and now, the district will have even more farm-focused foods to look […]
Food Service Director/Chef CindyAnn Lambright Attends National Farm to Cafeteria Conference… Receives Grant for School Garden Initiative for Central Public Schools. Farm to school initiatives are growing trends today and will be for decades to come. Taher, Inc. has been committed to offering fresh, made‐from‐scratch meals for schools that include farm‐direct produce. School meal choices at Central […]
Edward A. Logan ll places samples of watercress and cilantro soup garnished with a sweet mint cream and red beet gastrique for people to taste test during the Summer Harvest Gourmet Gala at St. Francis Saturday. The event was a benefit for the Franciscan Earth Literacy Center. Tribune.com http://www.advertiser-tribune.com/page/content.detail/id/548495/Soup-is-served.html#.UCkY2yGY5cg.email
Yum, Tres Leches. Chef Brian Shonemake joins FOX6 WakeUp to make his delicious Tres Leches Check it out! Recipe: Tres Leches 6 each Eggs,
By EMILIE NELSON Messenger staff writer Students at Fort Dodge Senior High were given the opportunity to try an unusual dish for school lunch Wednesday afternoon. Among the traditional selections of cheese pizza, grilled cheese sandwiches and tomato soup, was an Asian creation with a little American flare cooked by a visiting chef from Taher […]
Classic food pyramid receives a makeover Lucia Sandberg Page Editor This June, the classic food pyramid, displayed in cafeterias and on cereal boxes alike, received a makeover administered by the United States Department of Agriculture (USDA). The new “pyramid” is actually modeled after a plate and has been divided into sections to represent what portion […]
Whole wheat, natural ingredients offer nutritious options to students Cathryn Grothe Contributing Writer From three cheese tortellini to hot dogs, stuffed peppers to French toast, it is no secret that Café Blake lunches are full of different, delicious options. But the real question is: are these options healthy? When I walk into the lunchroom I […]
Paul Babel joins Blake staff as new head chef Rachel Hertzberg Contributing Writer This year, the upper school gained a new executive chef, Paul Babel, whom I met with in his office by the cafeteria. “My opinion of the Blake lunches is [that] you guys get a lot more choices than other schools, and […]
