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NYC Department of Education Debuts 1,300 School Salad Bars

NYC Department of Education Debuts 1,300 School Salad Bars


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Pictured: Sam Kass and Colby Carrot.

In partnership with Century 21 Department Stores and The Bernard Group, New York City’s Department of Education and children’s nutrition education media company Super Sprowtz will bring healthful salad bars to 100 elementary schools in New York City.

On Tuesday, September 30, Senior Policy Advisor for Nutrition Policy and White House Chef Sam Kass will participate in a ribbon cutting ceremony at M.S. 129 Academy for Independent Learning and Leadership in the Bronx to celebrate the launch of the program.

Super Sprowtz and the New York City Department of Education will subsequently introduce the program to 1,300 schools across all five boroughs over time.

"You really can't underestimate the power of storytelling," said Radha Agrawal, Founder and CEO of Super Sprowtz. "We are so thrilled that the New York City Department of Education, Century 21 Department Stores, and The Bernard Group have so enthusiastically supported this project and brought our salad bar program into the first 100 elementary schools. It is support like this from thoughtful organizations who are taking a stand around health and nutrition for the next generation that will really change the game around childhood obesity.”

For the latest food and drink updates, visit our Food News page.

Karen Lo is an associate editor at The Daily Meal. Follow her on Twitter @appleplexy.


Blanched and Shocked

So, just a few weeks ago, our grad Nancy Ligouri asked me – NGI’s social media guy – if she could start a Facebook page for grads and current students. I told her that it was a great idea. Several people had offered to do it before, but never got around to it. It seemed like a project that should come from a student or grad, so I never interfered.

To my surprise, Nancy had the page up and running in about 2 seconds flat. Within a day, it had about 1,000 members (at current, 1,037). I could put an exclamation point following that, but I never use them.

More to my surprise: the page rapidly took on a life of its own – or maybe more accurate to say the life of its members. Dialogue of all kinds proliferated, and members were talking about all sorts of things I’d never imagined the page would host.

To me the page is very exciting. You could almost say “organic.” It truly expresses what our students do, think, want.

Some members use it for sharing tech info . . .

Some share their own social media . . .

Members have been sharing news about upcoming events . . .

Have a question about culinary zeitgeist?

How about advice for upcoming exams . . .

Did ya hear about that field trip with Chef Rich?

This is just a sampling of what the page is doing. If you’re a future, current, or former student, join up. You’ll learn something.


Blanched and Shocked

So, just a few weeks ago, our grad Nancy Ligouri asked me – NGI’s social media guy – if she could start a Facebook page for grads and current students. I told her that it was a great idea. Several people had offered to do it before, but never got around to it. It seemed like a project that should come from a student or grad, so I never interfered.

To my surprise, Nancy had the page up and running in about 2 seconds flat. Within a day, it had about 1,000 members (at current, 1,037). I could put an exclamation point following that, but I never use them.

More to my surprise: the page rapidly took on a life of its own – or maybe more accurate to say the life of its members. Dialogue of all kinds proliferated, and members were talking about all sorts of things I’d never imagined the page would host.

To me the page is very exciting. You could almost say “organic.” It truly expresses what our students do, think, want.

Some members use it for sharing tech info . . .

Some share their own social media . . .

Members have been sharing news about upcoming events . . .

Have a question about culinary zeitgeist?

How about advice for upcoming exams . . .

Did ya hear about that field trip with Chef Rich?

This is just a sampling of what the page is doing. If you’re a future, current, or former student, join up. You’ll learn something.


Blanched and Shocked

So, just a few weeks ago, our grad Nancy Ligouri asked me – NGI’s social media guy – if she could start a Facebook page for grads and current students. I told her that it was a great idea. Several people had offered to do it before, but never got around to it. It seemed like a project that should come from a student or grad, so I never interfered.

To my surprise, Nancy had the page up and running in about 2 seconds flat. Within a day, it had about 1,000 members (at current, 1,037). I could put an exclamation point following that, but I never use them.

More to my surprise: the page rapidly took on a life of its own – or maybe more accurate to say the life of its members. Dialogue of all kinds proliferated, and members were talking about all sorts of things I’d never imagined the page would host.

To me the page is very exciting. You could almost say “organic.” It truly expresses what our students do, think, want.

Some members use it for sharing tech info . . .

Some share their own social media . . .

Members have been sharing news about upcoming events . . .

Have a question about culinary zeitgeist?

How about advice for upcoming exams . . .

Did ya hear about that field trip with Chef Rich?

This is just a sampling of what the page is doing. If you’re a future, current, or former student, join up. You’ll learn something.


Blanched and Shocked

So, just a few weeks ago, our grad Nancy Ligouri asked me – NGI’s social media guy – if she could start a Facebook page for grads and current students. I told her that it was a great idea. Several people had offered to do it before, but never got around to it. It seemed like a project that should come from a student or grad, so I never interfered.

To my surprise, Nancy had the page up and running in about 2 seconds flat. Within a day, it had about 1,000 members (at current, 1,037). I could put an exclamation point following that, but I never use them.

More to my surprise: the page rapidly took on a life of its own – or maybe more accurate to say the life of its members. Dialogue of all kinds proliferated, and members were talking about all sorts of things I’d never imagined the page would host.

To me the page is very exciting. You could almost say “organic.” It truly expresses what our students do, think, want.

Some members use it for sharing tech info . . .

Some share their own social media . . .

Members have been sharing news about upcoming events . . .

Have a question about culinary zeitgeist?

How about advice for upcoming exams . . .

Did ya hear about that field trip with Chef Rich?

This is just a sampling of what the page is doing. If you’re a future, current, or former student, join up. You’ll learn something.


Blanched and Shocked

So, just a few weeks ago, our grad Nancy Ligouri asked me – NGI’s social media guy – if she could start a Facebook page for grads and current students. I told her that it was a great idea. Several people had offered to do it before, but never got around to it. It seemed like a project that should come from a student or grad, so I never interfered.

To my surprise, Nancy had the page up and running in about 2 seconds flat. Within a day, it had about 1,000 members (at current, 1,037). I could put an exclamation point following that, but I never use them.

More to my surprise: the page rapidly took on a life of its own – or maybe more accurate to say the life of its members. Dialogue of all kinds proliferated, and members were talking about all sorts of things I’d never imagined the page would host.

To me the page is very exciting. You could almost say “organic.” It truly expresses what our students do, think, want.

Some members use it for sharing tech info . . .

Some share their own social media . . .

Members have been sharing news about upcoming events . . .

Have a question about culinary zeitgeist?

How about advice for upcoming exams . . .

Did ya hear about that field trip with Chef Rich?

This is just a sampling of what the page is doing. If you’re a future, current, or former student, join up. You’ll learn something.


Blanched and Shocked

So, just a few weeks ago, our grad Nancy Ligouri asked me – NGI’s social media guy – if she could start a Facebook page for grads and current students. I told her that it was a great idea. Several people had offered to do it before, but never got around to it. It seemed like a project that should come from a student or grad, so I never interfered.

To my surprise, Nancy had the page up and running in about 2 seconds flat. Within a day, it had about 1,000 members (at current, 1,037). I could put an exclamation point following that, but I never use them.

More to my surprise: the page rapidly took on a life of its own – or maybe more accurate to say the life of its members. Dialogue of all kinds proliferated, and members were talking about all sorts of things I’d never imagined the page would host.

To me the page is very exciting. You could almost say “organic.” It truly expresses what our students do, think, want.

Some members use it for sharing tech info . . .

Some share their own social media . . .

Members have been sharing news about upcoming events . . .

Have a question about culinary zeitgeist?

How about advice for upcoming exams . . .

Did ya hear about that field trip with Chef Rich?

This is just a sampling of what the page is doing. If you’re a future, current, or former student, join up. You’ll learn something.


Blanched and Shocked

So, just a few weeks ago, our grad Nancy Ligouri asked me – NGI’s social media guy – if she could start a Facebook page for grads and current students. I told her that it was a great idea. Several people had offered to do it before, but never got around to it. It seemed like a project that should come from a student or grad, so I never interfered.

To my surprise, Nancy had the page up and running in about 2 seconds flat. Within a day, it had about 1,000 members (at current, 1,037). I could put an exclamation point following that, but I never use them.

More to my surprise: the page rapidly took on a life of its own – or maybe more accurate to say the life of its members. Dialogue of all kinds proliferated, and members were talking about all sorts of things I’d never imagined the page would host.

To me the page is very exciting. You could almost say “organic.” It truly expresses what our students do, think, want.

Some members use it for sharing tech info . . .

Some share their own social media . . .

Members have been sharing news about upcoming events . . .

Have a question about culinary zeitgeist?

How about advice for upcoming exams . . .

Did ya hear about that field trip with Chef Rich?

This is just a sampling of what the page is doing. If you’re a future, current, or former student, join up. You’ll learn something.


Blanched and Shocked

So, just a few weeks ago, our grad Nancy Ligouri asked me – NGI’s social media guy – if she could start a Facebook page for grads and current students. I told her that it was a great idea. Several people had offered to do it before, but never got around to it. It seemed like a project that should come from a student or grad, so I never interfered.

To my surprise, Nancy had the page up and running in about 2 seconds flat. Within a day, it had about 1,000 members (at current, 1,037). I could put an exclamation point following that, but I never use them.

More to my surprise: the page rapidly took on a life of its own – or maybe more accurate to say the life of its members. Dialogue of all kinds proliferated, and members were talking about all sorts of things I’d never imagined the page would host.

To me the page is very exciting. You could almost say “organic.” It truly expresses what our students do, think, want.

Some members use it for sharing tech info . . .

Some share their own social media . . .

Members have been sharing news about upcoming events . . .

Have a question about culinary zeitgeist?

How about advice for upcoming exams . . .

Did ya hear about that field trip with Chef Rich?

This is just a sampling of what the page is doing. If you’re a future, current, or former student, join up. You’ll learn something.


Blanched and Shocked

So, just a few weeks ago, our grad Nancy Ligouri asked me – NGI’s social media guy – if she could start a Facebook page for grads and current students. I told her that it was a great idea. Several people had offered to do it before, but never got around to it. It seemed like a project that should come from a student or grad, so I never interfered.

To my surprise, Nancy had the page up and running in about 2 seconds flat. Within a day, it had about 1,000 members (at current, 1,037). I could put an exclamation point following that, but I never use them.

More to my surprise: the page rapidly took on a life of its own – or maybe more accurate to say the life of its members. Dialogue of all kinds proliferated, and members were talking about all sorts of things I’d never imagined the page would host.

To me the page is very exciting. You could almost say “organic.” It truly expresses what our students do, think, want.

Some members use it for sharing tech info . . .

Some share their own social media . . .

Members have been sharing news about upcoming events . . .

Have a question about culinary zeitgeist?

How about advice for upcoming exams . . .

Did ya hear about that field trip with Chef Rich?

This is just a sampling of what the page is doing. If you’re a future, current, or former student, join up. You’ll learn something.


Blanched and Shocked

So, just a few weeks ago, our grad Nancy Ligouri asked me – NGI’s social media guy – if she could start a Facebook page for grads and current students. I told her that it was a great idea. Several people had offered to do it before, but never got around to it. It seemed like a project that should come from a student or grad, so I never interfered.

To my surprise, Nancy had the page up and running in about 2 seconds flat. Within a day, it had about 1,000 members (at current, 1,037). I could put an exclamation point following that, but I never use them.

More to my surprise: the page rapidly took on a life of its own – or maybe more accurate to say the life of its members. Dialogue of all kinds proliferated, and members were talking about all sorts of things I’d never imagined the page would host.

To me the page is very exciting. You could almost say “organic.” It truly expresses what our students do, think, want.

Some members use it for sharing tech info . . .

Some share their own social media . . .

Members have been sharing news about upcoming events . . .

Have a question about culinary zeitgeist?

How about advice for upcoming exams . . .

Did ya hear about that field trip with Chef Rich?

This is just a sampling of what the page is doing. If you’re a future, current, or former student, join up. You’ll learn something.


Watch the video: Χρήστος Ζερεφός: Η Ακαδημία θα καταθέσει προτάσεις-Επαφίεται στον πατριωτισμό μας η υιοθέτηση (July 2022).


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