Food For Thought
Fairfax County Public Schools welcomed a new Food and Nutrition Services Director this school year. Rodney Taylor, a pioneer in the farm-to-school movement, is already shaking things up on the school lunch menus with the help of FNS’ Chef Paul Davis. Come taste Chef Paul’s delicious and innovative menu items. You will find new specialty sandwiches, salads, and entrees that will appeal to students, teachers, administrator and visitors and make the cafeteria the hottest lunch spot on campus. Come check it out!
Food is a hot topic these days. Food journalism has become a vast and segmented field, and engaging and creative food writing, photography and promotion are at the core of stories that sell. Join Washington Post Deputy Food Editor Bonnie S. Benwick and Washington’s premier food photographer, Renee Comet as they walk you through what their jobs entail and how they work together to make successful, well-read stories . Learn the basics: writing a food story with recipes, how to write a recipe, current styles and techniques of food photography, how to take advantage of natural light and how to frame and pitch stories to writers and editors.
Do you ever look at the clock and wonder how it could be dinnertime already! While we all want to prepare the best, most nutritious food for our families, sometimes our busy schedules get the best of us. Six o’clock rolls around and we find ourselves scrambling to figure out what to make for dinner.
Aviva Goldfarb, cookbook author and founder of Six O’Clock Scramble, will relieve your stress by teaching you how to remove the barriers that prevent families from having dinner together, such as indecision, exhaustion and lack of time. She will share her tips on how to spend less time shopping and cooking and more time enjoying dinner together. Aviva will demonstrate one of her delicious dinners during this workshop.
What's A Chicken Nugget?
Talk to any group of elementary school kids about what their favorite kind of chicken is and you are guaranteed to hear the word “nugget” at least once. But what is a chicken nugget? If you saw a picture of a chicken, would you be able to point and say “Oh yeah, this is the nugget?" Most of us know so little of where our food comes from. Let’s change that. Animals are an integral part of a healthy ecosystem and it is important that everyone ─ kids and grown-ups alike ─ realize that the food on their plates didn’t start its journey on supermarket shelves. To help illustrate this point, this workshop features a group of spectacular guest stars.
Growing Garden Teachers
Imagining a garden and tending to it, are two very different things. There are all sorts of lessons to be learned in a garden and they are not just about seeds and soil. This professional development workshop, led by Sarah Holway of DC Greens, is designed to integrate garden science and nutrition education with existing classroom curricula. Hear about best practices in school garden programs in Washington, DC, get tips for starting and growing your own school garden program and learn about available resources and future opportunities for NOVA garden educators.
Students wiil be challenged to create a delicious and appealing after school snack
Franklin Middle School
Glasgow Middle School
Irving Middle School
Sandburg Middle School
Stone Middle School
Students will be challenged to take a “typical” school lunch item and remake it into a delicious and appealing and more healthful lunch option
Annandale High School
South Lakes High School
Students wiil be challenged to create a delicious and appealing grab n go breakfast item
Mary Ellen Henderson MS
West Potomac High School
Most people agree that there are major challenges surrounding school food. How do you strike the balance and produce nutritious and delicious meals that fit a school budget and can be prepared and served quickly? This year’s Culinary Challenge offers a simple solution: leave it to the kids to create a flavorful and healthful breakfast, snack or lunch. Student teams from schools around the region ─ and who know their way around a kitchen ─ will prepare dishes they like and, as important, believe their fellow students will enjoy as well. Thanks to the talents of these young chefs, we will get an appetizing glimpse into the future of school food where kids can grab a quick breakfast or a satisfying snack on the go; a future where lunchtime favorites like chicken nuggets, pizza, hamburger, and mac ‘n’ cheese (to name a few) have been made over into the nutritious healthy lunches kids need. Come join us and be a part of this innovative, school-food-altering Culinary Challenge.
Come and meet top culinary and health experts. Whether you are a student, parent, teacher or just interested in leading a more healthful lifestyle, the Culinary and Wellness Expo has something for you. We’ll have workshops that cover healthy cooking, mindful exercise, smart food shopping and growing your ingredients. At the EXPO, you will be able to attend two of our six different workshops. Be sure to RSVP below to ensure a seat. Whatever sessions you choose to attend, you will take away valuable information to live by.
Mind and Body
Bucket list: raft the Grand Canyon, go on an African safari, learn to sail, take up yoga. While you won’t find the answers to all your bucket list needs at this year’s Wellness EXPO, why not take this opportunity to cross yoga off the list? Let Julianne Misra of OM Yoga Center teach you to connect mind and body to create a greater awareness of your physical and mental needs. Finding peace of mind and body will lead to better health. Or, if you are looking for something a bit more vigorous, why not try Zumba! Irene Saucedo will lead a challenging and rhythmic workout to some of your favorite songs and get your heart pumping. This workshop will give you two chances to learn how regular physical activity is a component to a healthy life and can be fun, too.
The Expo Workshops
The Culinary Challenge
Real Food For Kids is committed to working in collaboration with our partners to increase the quantities of healthful foods in our school systems, developing and delivering programs that educate our students and their families on making healthier lifestyle choices, and ensuring access to real whole foods for all school children.
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