As the school bells begin to ring welcoming in the next school year, the W.K. Kellogg Foundation released a new national survey demonstrating that Americans clearly support keeping school meals healthy.
Summer is the best season for ripe tomatoes, juicy peaches, sweet corn, and crisp peppers. Take advantage of National Famers Market Week (August 2-8) to eat delicious, fresh, and healthy food while supporting local farmers and gardeners.
“Let the 2015 Special Olympics World Games begin!” the First Lady cheered as she helped kick off the games this past weekend. Mrs. Obama greeted the athletes and attendees at the Opening Ceremony of the 2015 Special Olympics World Games in Los Angeles, California where approximately 6,500 athletes from 165 countries traveled to compete.
Let’s Move! Salad Bars to Schools (LMSB2S) celebrated a key milestone! All fifty states now have salad bars in schools – a major effort of the program. To date, LMSB2S has delivered over 4,000 salad bars to schools around the country, offering an additional 2 million kids a colorful variety of vegetables and fruit at lunchtime.
Last week, the First Lady welcomed 55 talented young chefs to the White House for the fourth annual Kids’ “State Dinner.” It was just like any other state dinner, complete with beautiful décor and White House china, except the guests of honor were kids!
It was an incredible day filled with inspiration, delicious healthy food, and fun. Check out our top five moments from the day:
What do weight training, dancing, yoga, and mall walking all have in common? They are all community activities that older adults are participating in around the country, thanks to the national Go4Life partnership network!
We are so excited the Kids’ “State Dinner” is finally here! Today, the fifty-five Healthy Lunchtime Challenge winners will arrive to the White House to attend the fourth annual Kids’ “State Dinner.” Tune in to see the event live from the White House!
This Friday, fifty-five budding young chefs will make their way to the White House for the fourth annual Kids' "State Dinner."
“When I was little, I lived in San Francisco, and was exposed to all sorts of culture and food,” says Dillon. “One of my favorites was Indian food, so I decided to make an Indian style dish. I would serve this dish with mango and chai.“ - Dillon Andrews, Age 12, Wyoming
“I love to go sailing with my grandpa in Sturgeon Bay, WI, and thought of him with this recipe,” says Anna. “I am using the cucumber as an edible boat filled with flavorful ingredients, such as roasted vegetables, beans, herbs, and spices. My family also cares a lot about eating healthy to prevent heart disease and cancer. This Mediterranean-inspired recipe does just that. We serve my recipe with healthy homemade whole-grain pita chips and a side of berries. Yummy!” - Anna Ganser, Age 10, Wisconsin