Four school lunch ladies compete on Chopped on the Food Network. (Photo by FOODNETWORK.com)
Connecticut
Salad Bars Debut in Nearly All New Haven Schools
Wednesday, September 28th, 2011What do you get when you combine one part passionate chef, one part committed congresswoman, several parts savvy school officials and a whole lot of money from Whole Foods? You get enough salad bars for all of your elementary schools – and that’s 33 schools, in the case of New Haven, Conn.
On Tuesday, school kids sampled fresh-cooked collard greens, grain salads made from scratch in New Haven, cut-up vegetables and more, displayed in their colorful glory in the school cafeteria. Fresh produce is now on the menu every day in 85 percent of New Haven schools, Chef Tim Cipriano, who heads up school food services, told Cooking Teens Magazine. “Increasing access to fresh produce for mostly all of the kids in New Haven is fantastic and exciting,” says Cipriano.
Arianna Donovan (left) and Tamia Ferguson of Barnard Environmental Studies Magnet School in New Haven tossed some salad bar staples in with their school lunch. (Photo by ALLAN APPEL, New Haven Independent)
School officials hope that the garden at Barnard will someday provide all the school's produce for lunch. (Photo by ALLAN APPEL, New Haven Independent)
Students Eat a Rainbow at School Salad Bar
All 33 K-8 public schools in New Haven, Conn., now feature salad bars. (Photo by ALLAN APPEL, New Haven Independent)
Chef Removes Tuna and Shrimp from Sushi Menu
Tuesday, September 13th, 2011At first glance, something seems fishy about a sushi restaurant that doesn’t serve tuna. But to Bun Lai, chef-owner of Miya’s in New Haven, keeping the endangered creature off of the menu is simply the right thing to do. Lai told scientists who convened recently at the American Fisheries Society’s annual meeting that he planned to make Miya’s the world’s first sustainable sushi restaurant.
Not that Miya’s is new to the restaurant world; Lai’s mother opened the eatery in 1982. Among other accolades, the restaurant is noted for having created the sweet potato roll, one of many creations that fill the restaurant’s 60-page menu. Says Lai, “Together with our customers, we strive to eat in such a way that is nourishing for our bodies, our planet, and our souls.”
Bun Lai, chef-owner of Miya's in New Haven, has removed tuna and shrimp from his sushi menu. (Photo by BETTINA HANSEN, Hartford Courant)
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