Readers trust the opinions of their favorite “mom bloggers”; many buy products and services based solely on their recommendation. Recognizing the inherent value of this online word of mouth, corporations now court these writers as potential brand ambassadors, offering them everything from samples and free trips to outright payments to try to harness their social media clout. By one estimate, all of those perquisites and fees add up to a trillion dollar business. Read more
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Many parents have trouble accessing school food ingredient lists, and when they do, they’re often appalled by what they learn. They might expect to find chemical additives in snacks, such as Hot Cheetos, but it can be surprising to learn, as one parent who contacted me recently did, that a chicken sandwich entreé can contain upwards of 60 ingredients. Read more
In the past four years, school meals in Detroit have been transformed. Gone are the chicken nuggets and sugary drinks. Now school cafeterias serve fresh fruit and mixed baby green salads, lean meat, low-fat milk, and whole grain breads. Better yet, some even serve produce from school gardens and local farmers. Read more
Paul Quinn College was in a serious state of deterioration when Michael J. Sorrell took the reins as president. The historically Black college in Dallas, Texas, was millions of dollars in debt, facing dwindling student enrollment, and contending with some serious cultural issues. From the moment that Sorrell took his post, things quickly started to change.
The McDonald’s corporation has lately fallen on hard times, enduring seven straight months of declining domestic sales, a food safety scandal involving its Chinese meat supplier, politically motivated restaurant closures in Russia, even a Consumer Reports survey ranking its burgers as the “worst in America.” So on a December 10th conference call, McDonald’s CEO Don Thompson and U.S. President Mike Andres sought to reassure skittish McDonald’s investors by outlining a seven-point plan to turn around the troubled corporation.
On a recent Friday outside San Diego, California, 26 farmers and eight food distributors set up tables at a local ranch. Representatives from dozens of area school districts (plus a few folks from universities, hospitals, restaurants, grocers, senior centers, and preschools) shuffled from booth to booth, tasting growers’ products, shaking hands, and hashing out potential business deals. When asked how he’d done at the end of the day, Colin Bruce, salesman for the award-winning hydroponic farm Go Green Agriculture, pulled a wallet-sized stack of business cards from his pocket and fanned them out. “This is a unique event,” he said. Read more
Ten students frolic along a path, passing flowering cilantro and Swiss chard leaves the size of elephant ears. One pauses to point out a ladybug, which leads to an impromptu lesson from gardener Suzanne Stone about aphids. Another student marvels at periwinkle-blue borage blooms, an opportunity to teach companion planting and culinary herbs.
This is a garden class at New Day School in Portland, Oregon, a preschool for two-and-a-half to five-year-old children that enrolls between 80 to 100 students throughout the year. Read more
When Mark Abbott’s son was in fourth grade, his local elementary school recruited students and their families to participate in a fundraiser for the school. After successfully selling cookie dough and candy to friends and family, Abbott’s son remarked that he had just sold $400 worth of things the family would never eat at home. “It’s too bad we couldn’t try something healthy like apples,” said his son. Read more
Lunch time at Harris Bilingual Elementary School in Fort Collins, Colo., displays all the usual trappings of a public school cafeteria: Star Wars lunch boxes, light up tennis shoes, hard plastic trays and chocolate milk cartons with little cartoon cows. It’s pizza day, the most popular of the week, and kids line up at a salad bar before receiving their slice.