by Theo Ferguson; founder, Healing Living Systems and Stuart Valentine; founder, Centerpoint Investment Strategies
Imagine you are seated on a patio in the Tuscan countryside. The fresh mozzarella coupled with sweet tomatoes, ripe from the warm sun, pairs beautifully with the garlic sourdough bread and crisp local wine. The setting opens the heart and soothes the soul. The vineyard you overlook is in its crucial stage of ripening, that last conversion of acid to sugar, and the company of friends and family couldn’t be better.
Cargill partners with school districts across America to expand menu options and boost nutrition
by Marino Eccher
Start with scrambled eggs. Add a smorgasbord of potential fixings – diced peppers, onions, ham, crumbled sausage, shredded cheese – and a handful of sauces ranging from barbecue to soy. Spend 10 minutes mixing it all together and you might impress Charlie, an eighth grader at Indian Hills Junior High School in West Des Moines, Iowa.
Charlie has been selected to be the student culinary judge as his peers compete in their own version of the popular Food Network show “Chopped.”
With rising food costs and a bad economy, it is not easy for parents or schools to provide affordable nutritious meals, but as the incidence of childhood obesity continues to rise it is important that we try.