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Really? I mean to say, are LA school system lunch lines really that healthy that we don’t need to help make sure that your children have healthy food?

Any teachers out there? What does your school serve in LA County? What do you think? Could a big name with a fantastic idea help change your school?

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LA TIMES

Jamie Oliver, the Englis

I love the green market. I walk through every ...

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h chef who took on the “lunch ladies” of Huntington, W.Va., in an attempt to make school food more healthful, has been told thanks but no thanks by the Los Angeles Unified School District. “Our feeling was that his time would be better spent or invested in other communities,” Melissa Infusino, the director of partnerships in the superintendent’s office, said Friday.

Oliver is bringing his “Food Revolution” reality television show to L.A. for its second season, and he and his family plan to move to the area in January, a spokeswoman said. ABC posted a casting notice on its website: “We’re searching for families with children who could use Jamie’s help in the kitchen to overcome the obstacles to healthy eating.”

via Jamie Oliver turned down by L.A. school district | Daily Dish | Los Angeles Times.

From the Food Revolution Site:

“This food revolution is about saving America’s health by changing the way you eat. It’s not just a TV show, it’s a movement for you, your family and your community. If you care about your kids and their future take this revolution and make it your own. Educate yourself about food and cooking. Find out what your child is eating at school. Make only a few small changes and magical things will happen. Switching from processed to fresh food will not only make you feel better but it will add years to your life. You can…”

• Sign the petition to save America’s cooking skills and improve school food.
• Join the Food Revolution community on Facebook.

READ JAMIE’S PLATFORM FOR CHANGEREAD JAMIE’SFOOD PHILOSOPHY.

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Be well,

Scott K Smith
http://lifencompass.com

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Just a friendly reminder…

If this looks like where your eggs are coming from, you shouldn’t be eating them.

If  you don’t know where your eggs are coming from, you probably shouldn’t be eating them either. They could be coming from a place like this… a place that erupted in Salmonella.

Buy local / certified free range and organic.

From the web:

To qualify as organic, eggs must come from chickens that are fed only organic feed, i.e., feed that is free of animal by-products, synthetic fertilizers, pesticides or other chemical additives. No genetically modified foods can be used. Additionally, organic eggs must come from chickens that are given antibiotics only in the event of an infection — commercial chickens, on the other hand, are given antibiotics on a routine basis. No hormones or other drugs can be used in organic egg production.

via Organic Eggs – Organic Egg Grading and Certification.

Eggs and salmonella contamination

Factors to keep in mind, whether buying eggs from big commercial suppliers or farmers markets or gathering from a backyard coop.

s the scope of the nationwide salmonella outbreak expanded late last month, farmers market vendors reported rushes on locally produced eggs and people with backyard flocks were sitting smug.

But food safety experts say consumers shouldn’t jump to the conclusion that locally produced eggs are any safer than eggs from large commercial suppliers.

“Salmonella and chickens go together,” says Casey Barton Behravesh, a veterinary epidemiologist with the Centers for Disease Control and Prevention‘s division of food-borne, water-borne and environmental disease. “Any chicken, whether it’s from a huge farm or a backyard flock, may have salmonella.”

Nutrition Lab: Salmonella-contaminated eggs – latimes.com.

Related Articles

This last weekend I happily walked into a conversation about food and health between B and his mother. I mean you know I write about recipes and I have some strongly grounded feelings about food but I just didn’t realize that they stick.

B was explaining how our health has improved by our food choices, the benefit of living foods, buying local, and reading the ingredients in what you eat.

You might imagine that I’m lecturing at home, I am not. I do make a point of pointing out preservatives, noting organics, using phone apps and reading up on things. I guess that approach works.

Gives me lots to think about, including a big smile.

Anyway… Found this article at the LA TIMES || Food Section. Enjoy.

Scott

((ARTICLE EXCERPT))

Loving legumes

From the pinto beans of Mexico to the chickpeas of the Middle East, legumes — a class of vegetables that includes beans, peas and lentils — are as near to a perfect food as you can find.

A 1/2-cup portion of legumes, on average, contains at least 20 percent DV (Daily Value, requirement based on a 2,000-calorie diet) for fiber, folate and manganese; 10 percent DV for protein, potassium, iron, magnesium and copper; and 6 to 8 percent DV for selenium and zinc.

Factor in that beans are economical, easy to store for long periods and suit a number of cooking styles, and it’s easy to see why they have been such staple fare for years. And modern science reveals even more reasons to love legumes: They have been linked to lower blood cholesterol levels, lower body weight, higher intake of dietary fiber and lower rates of heart diseasehypertension, some types of cancer and diabetes. The Dietary Guidelines for Americans recommends that you eat at least three cups of legumes each week. So, what are you waiting for? Dig into legumes with the following helpful hints.

Power food – latimes.com.

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