K-12 Schools

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Creating an environment where employees feel comfortable reporting a problem doesn’t have to divide your staff.
Officials say Benjamin E. Mays High is the only school in its district with a greenhouse that uses hydroponics and aquaponics to grow vegetables and herbs year-round.
Students at Nickerson High School now have more entrees—and more seating options—to choose from during meal times.
The vendor's Future Chefs: Healthy Breakfast Challenge promotes healthy food choices and encourages innovation in the kitchen...
The legislation, which has moved on to the House, would require the state’s departments of agriculture and education to develop such programs in public schools.
polenta oyster mushrooms
Instead of cornmeal, Chef Jaeckle uses local grits for his polenta to give it a more rustic texture and appearance. If oyster mushrooms are not available, shiitakes, maitakes or portobellos can be substituted.
Panamanian chef Adolfo Garcia nicknames this recipe “rundown soup.” In his family, the cook would ask the kids to run down and grab any root vegetables they could find to throw into the pot. He uses yucca, taro and sweet potato here, but potatoes, carrots, parsnips and other roots can be...
Chef Galicia serves these tacos at the bar of his San Antonio restaurant. Pairing a roasted pineapple salsa with pork is inspired by a Mexican street-food classic—Tacos al Pastor.
buckwheat risotto
In this twist on a classic dish, chef Masanti substitutes the ancient grain buckwheat for rice in the risotto, which adds nutrients as well as a deeper, nuttier flavor.
Chef Brandt uses local fish here, but any firm, white-fleshed fish can be substituted in this ceviche. The plantain chips provide crisp textural contrast to the cold soup.

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