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Posted by Jonah Schaik, Illinois on August 15, 2012
Posted by Aidan Gould, Colorado on August 15, 2012
Posted by Riley Sorensen, Minnesota on August 15, 2012
Posted by Avery McNew, Michigan on August 15, 2012
Posted by Linda Martinez, Mississippi on August 15, 2012
Posted by Ajani Patton-Imani, Iowa on August 15, 2012
Posted by Penny Weaver, Campaigns and Partnerships Specialist, USDA Food and Nutrition Service on August 15, 2012
On a sunny July afternoon, a long line of students, ranging in ages from 4-18, listened eagerly as Boston Mayor Thomas Menino and representatives from USDA’s Food and Nutrition Service (FNS) and Boston Public School System kicked off the Summer Food Service Program (SFSP). Cafeteria staff from Lila Frederick School in Dorchester, Mass. cooked and served a BBQ lunch for about 100 eligible SFSP students from the local neighborhood. On the menu: turkey hot dogs, grilled chicken, corn on the cob, fresh slices of watermelon, grape juice and fat free milk.
Posted by Alexea Wagner, Nevada on August 15, 2012
“I saw sloppy joes at school, but I wanted to make sure they were cruelty-free,” says Alexea, who serves this with kale salad that has shredded carrot, spicy pecans, and sliced strawberries, and a big glass of soy milk. –Alexea Wagner, age 9, Nevada Makes 4 servings Ingredients: 1 tablespoon olive oil 1 (8-ounce) package tempeh, sliced
Posted by Caroline Cowart, Rhode Island on August 15, 2012
Caroline’s mom, Jennifer, says, “We came up with this lunch recipe because Caroline prefers egg whites instead of regular eggs, and she likes broccoli quite a bit.” They like to serve this with wheat toast and mixed fruit. —Caroline Cowart, age 12, Rhode Island Makes 1 serving Ingredients: 3 large egg whites
Posted by Lauren Kuperman, South Carolina on August 15, 2012
“My daughter Lauren loves Asian cuisine,” says her mom, Faye. “This can be challenging to pack for a lunch. I have come up with this satisfying ‘Asian-style’ lunch for her. I usually cook the noodles the night before. They are very easy to cook: It only takes 2 minutes in boiling water.” –Lauren Kuperman, age 12, South Carolina Makes 1 serving
Posted by Laura Printon, Vermont on August 15, 2012
Laura took a cooking class in the third grade, which inspired her desire to pick “salsa ingredients” from the garden, reports her mother, Catherine. Because Laura’s brother likes soft tortillas, Laura incorporated chicken or tofu tortillas into the meal along with serving beans and fruit, like kiwi. –Laura Printon, age 9, Vermont Makes 6 servings
Posted by Gabriel Reed, Virgin Islands on August 15, 2012
“We grew fresh greens at Gabriel’s school,” reports his mom, Vanessa. “We chose kale, tomatoes, and basil from the garden, and made lasagna.  We served samples to 84 fourth-graders, and they loved it!” Gabriel often has this with fresh slices of mango and milk. —Gabriel Reed, age 11, Virgin Islands Makes 8 servings Ingredients:
Posted by Rebecca Dresner on August 14, 2012
Ed. Note: This article is a cross post from USDA's Blog Do you know what a Malanga is? What about a Chocolate Pepper? A group of students at Slater Jr. High School in Pawtucket, Rhode Island do -- they learned about these unusual vegetables and more during a fruit and vegetable taste testing at their Summer Food Service Program. For the less adventurous vegetable eater, a Malanga is a root vegetable that has a nutlike flavor and looks similar to a sweet potato when cut open. A Chocolate Pepper is a purple Bell Pepper.
Posted on August 13, 2012
Any food made from wheat, rice, oats, cornmeal, barley, or another cereal grain is a grain product. Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are great examples. Grains are divided into two subgroups, whole grains and refined grains. Whole grains contain the entire grain kernel—the bran, germ, and endosperm. People who eat whole grains as part of a healthy diet have a reduced risk of some chronic diseases. Here are ten tips that should help you eat more whole grains and start eating healthier: