Let's Move Logo
Let' Move Blog

Let's Move Blog

Chef Anne Burell shares her recipe for Orecchiette with Broccoli Rabe Pesto & Sausage at the 2013 White House Easter Egg Roll. Orecchiette with Broccoli Rabe Pesto & Sausage Serves: 4 to 6 Time: about 30 minutes
Chef Katie Chin showed guests at the 2013 White House Easter Egg Roll how to make these Thai Chicken Lettuce Cups. Serves 4 Ingredients:
Posted by B. Smith on April 1, 2013
Chef B. Smith showed guests at the 2013 White House Easter Egg Roll how to make her Southern Syle Mixed Fruit Soup. Ingredients: 6oz blueberries 6oz blackberries 2 pears 9 strawberries 1 cup orange juice 1tbsp basil 1tbsp ginger Directions:
Posted by Kasie Coccaro on April 1, 2013
Today, the President and First Lady will host more than 30,000 people from all 50 states on the South Lawn of the White House for the 135th annual Easter Egg Roll. The curated live stream (above) is new this year, and features historic facts about egg rolls past and will highlight select events throughout the day. 
Posted by Joan Shorter, Director of Food & Nutrition Services, Prince George’s County Public Schools on March 30, 2013
When the new school meal pattern rules were released as part of the Healthy, Hunger Free Kids Act, I knew Prince George’s County Schools (PGCPS) were ready. In fact, our district food service program has been serving healthier choices for years. Our kids have embraced the healthier fare and parents have also fully supported our menu choices. And at PGCPS we pay special attention to breakfast—hands-down the most important meal of the day. It gives our students energy to start their day equipped and ready to learn.
Posted by Steve Watson, Southeast Regional Office Public Affairs, Food and Nutrition Service on March 30, 2013
Farm to School is an important ingredient in the recipe for successful school meals in Lamar County, Mississippi.
Posted by Chris Kelly, USDA Food and Nutrition Service, Mid-Atlantic Region, Public Affairs on March 29, 2013
Students eating lunch at Springfield Elementary School are going crazy, captivated by the arrival of Saladman. Clad in a green cape, hat and mask, Saladman bounds from table to table in the school cafeteria proclaiming the benefits of eating fresh vegetables. His over-the-top enthusiasm delights the whole room as he passes out samples from the salad bar before enticing the throng of youthful diners to join him for some jumping jacks and pushups.
Posted by Lilly Bouie, Child Nutrition Director, Little Rock School District, Arkansas on March 28, 2013
When I first heard about it, I didn’t believe that breakfast in the classroom would be possible. As a food service director, I thought that’s what the cafeteria was for. But now, I’m the one selling it to anyone who will listen.
Posted by Terri Romine-Ortega, Public Affairs Specialist, USDA Food and Nutrition Service, Southwest Region on March 28, 2013
Eating in the classroom can be a messy affair, but in Las Cruces, New Mexico, it is also a great learning experience! Students in 24 elementary schools and one middle school are learning about healthy foods through snack-making lessons and hands-on tasting experiences right in the classroom. Kids are grinding grain, growing sprouts in the classroom, planting gardens and tasting new fruits and vegetables.
Posted by Tony Cook, Director, Nutrition Services, Washoe County School District on March 28, 2013
Since September of 2010, Washoe County School District (WCSD) has taken an active approach to offer more fruits, vegetables and whole grains to our students. With the complete integration of the new USDA meal pattern, WCSD now offers at least six fruit and vegetable options each day.