On Food Day 2012, LAFPC and its network of food system stakeholders came together to recognize the City of Los Angeles and the L.A. Unified School District (LAUSD) for their leadership in adopting the Good Food Purchasing Pledge. Throughout 2013, LAFPC worked closely with city departments, the school district, and private institutions to assess and score their purchasing practices according to the GFPP guidelines and offered them technical assistance needed to achieve baseline compliance.
Wouldn’t it be great to have a stable of delicious, healthy holiday side dishes? (Not that we’ve got anything against eating green bean casserole once a year.) Here are three that are guaranteed to become “instant classics.”
Cauliflower with Lemon-Pine Nut Dressing
Serves: 4 | Total Time: 15 minutes
- 1 Tbs. extra-virgin olive oil
- 3 Tbs. pine nuts, chopped
- 1 clove garlic, minced
- 1 tsp. lemon zest
- 1 Tbs. fresh lemon juice, more to taste
- 3 sprigs flat-leaf parsley, chopped
- 1 lb. cauliflower florets, about 4 cups
- ¼ tsp. kosher salt
I always try to buy organic citrus fruit when I’m using the zest.
In a small sauté pan, heat the oil over medium heat. Sauté the pine nuts until just starting to brown, 1-2 minutes. Stir in the garlic and cook 1 minute more. • Remove from the heat and transfer to a large heat-proof bowl. Allow to cool, then mix in the lemon zest, lemon juice, and parsley. • Steam the cauliflower until it’s tender but still has some bite, 3-5 minutes. • Allow the cauliflower to cool slightly, then toss with the dressing. Season with up to ¼ tsp. of salt.
Per serving (1 cup): calories 100 | sodium 150 mg | total fat 8 g sat fat 1 g | carbs 7 g | protein 3 g | fiber 3 g
Real Food Hopkins is a student-run chapter of the national Real Food Challenge movement committed to bringing local, sustainable, humane, and fair food to the Johns Hopkins campus and the surrounding Baltimore area through organizing food advocacy and awareness events, cooperating with the larger food movement, promoting community-based learning about food and where it comes from, helping maintain the Blue Jay's Perch Community Garden at Johns Hopkins Eastern, and donating fresh produce acquired to organizations that feed the local hungry.
At the Johns Hopkins University Food Day event organized by members of Real Food Hopkins, President Ronald Daniels committed the University to 35% real food annual purchasing by 2020, one of the highest pledge percentages in the country.
This post was first published on Capital Area Food Bank by Cam Henry on November 26.
Our state-of-the-art testing kitchen once again has everyone chatting. Sure, people know that our resident dietitian Jodi Balis offers up recipe ideas such as What to Do With Thanksgiving Leftovers.
Yet many people still didn’t know until a recent article in the Washington Post that our focus on healthy, fresh food means that we have people making delicious meals in our kitchen as part of a test.
Not just any meals. Meals that are easily made with food bank food items, and can serve a family of four for less than $8.
As part of Food Day celebrations, students at Littlebrook Elementary reaped the bounty of their harvest and also got a lesson from guest speakers Shirley Satterfield and Henry Pannell about the origins of soul food. Satterfield and Pannell, long-time educators and members of the Princeton community, talked about the recipes and taste of soul food - and its history and cultural context.
On Thursday October 24th, DCMADA held its second annual Food Day Public Policy Reception at DC City Hall. Approximately thirty five people attended the event to celebrate Food Day- a nationwide celebration and a movement toward more healthy, affordable, and sustainable food, with the goal to improve our nation’s food policies. Attendees included Registered Dietitians, dietetic students, community members and local policymakers such as Denise Tolliver, chief of staff for DC Council chairman Phil Mendelson, Jamaal Jordan, staff assistant for DC Council member David Catania, Paulette Thompson, MS, RD, LDN, CLS, Public Health Nutritionist, State Breast Feeding Coordinator DC WIC State Agency representing the DC Department of Health, Community Health Administration.