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Louisiana

Healthier Fare Offered in NOLA Vending Machines

Thursday, January 26th, 2012

There’s new food in the vending machines at Thomas Jefferson Academy in Gretna, La., and it’s a step up from the fare the old machines served, some students at the high school believe. Ashlyn Pinkins, a junior there, says the apple sauce, baked pita chips, soy milk and other options available in the “Fresh Healthy Vending” machines appeal to her. Ashlyn has diabetic relatives and has seen first-hand how diet can affect her health.

Thomas Jefferson Academy is among 17 public and private schools in the Jefferson and Orleans sections of New Orleans that have changed over to healthier choices in their vending machines.

Charlene Martin, left, and Acacia Clark, both 15, check out the snacks available in Thomas Jefferson Academy's  new healthy vending machines. (Photo by TED JACKSON, The Times-Picayune)

Charlene Martin, left, and Acacia Clark, both 15, check out the snacks available in Thomas Jefferson Academy's new healthy vending machines. (Photo by TED JACKSON, The Times-Picayune)

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Healthier Snacks Available for New Orleans Schools

Some of the healthier snacks now available in New Orleans school vending machines. (Photo by TED JACKSON, Times Picayune)

Healthier snacks are now available in New Orleans school vending machines. (Photo by TED JACKSON, Times Picayune)

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Restaurant Gardens Growing Trend in New Orleans

Wednesday, November 9th, 2011

Chefs in New Orleans have gone a step beyond buying local when it comes to selecting ingredients for their dishes. Many, like John Blancher, executive chef at Ye Olde College Inn, grow or raise the foods themselves.

“It’s indisputable that diners like the freshest food possible,” Blancher told reporter R. Stephanie Bruno from the Times-Picayune, “so the farm has been a tremendous benefit to the restaurant and the menu.”

John Blancher, executive chef at Ye Olde College Inn, runs the nearby Fig Street farm, which supplies the restaurant's produce, herbs and eggs. (Photo by DAVID GRUNFELD, The Times-Picayune)

John Blancher, executive chef at Ye Olde College Inn, runs the nearby Fig Street farm, which supplies the restaurant's produce, herbs and eggs. (Photo by DAVID GRUNFELD, The Times-Picayune)

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The New Orleans Experience: Cuisine

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New Orleans Restaurant Roof Provides Chef’s Herbs

Chef Richard Hughes, right, smells rosemary grown on the Pelican Club's roof in New Orleans. (Photo by MATTHEW HINTON, The Times-Picayune)

Chef Richard Hughes, right, smells rosemary grown on the Pelican Club's roof in New Orleans. (Photo by MATTHEW HINTON, The Times-Picayune)

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