Download Cooking With California Food K-12 PDF

TitleCooking With California Food K-12
TagsCuisine Salad Pasta School Meal Middle Eastern Cuisine
File Size11.5 MB
Total Pages153
Document Text Contents
Page 1

1

cooking with california food cEntEr for EcolitEracY www.EcolitEracY.org

11 5/8" (11.625")
13 1/8"

(13.125")
10 11/16"
(10.6875")

1 13/16" (1.8125")

1/4" (.25")

TURNED EDGE LAYOUT Capacity: 1 1/2" Round Or Slant D Ring W/Boo TE Binder
Untr immed Press Sheets Required For Film Lamination

Wrap Size: 13 1/8" X 25 3/16"
Finish Size: 11 5/8" X 23 11/16"

25 3/16" (25.1875")

3/4"
(.75")

3/4" (.75")

7.5.05 PLEASE NOTE: DO NOT TRIM PRESS SHEETS
Indicate Guide & Gr ipper

C E N T E R F O R E C O L I T E R A C Y

A publication of the Center for Ecoliteracy
©

“The Center for Ecoliteracy has done it again! The 6-5-4 focus that authors
Georgeanne Brennan and Ann Evans take to bringing fresh cooking concepts
to school meals is brilliant and long overdue. Cooking with California Food in
K-12 Schools is a truly wonderful collection of recipes that kids will actually
enjoy for years to come. The gold standard has been set yet again, and the
bar has been raised to return schools to their roots of cooking and baking from
scratch by incorporating fundamental culinary principles with real, fresh
ingredients. I can’t wait to try the recipes with our students.”

David G. Binkle
Deputy Director of Food Services, Los Angeles Unified School District
President of Chefs de Cuisine Association of California

“It is so important that our young people learn healthy eating practices—and
there couldn't be a better way than offering them an array of delicious choices
reflecting the diversity of California's heritage. Agriculture is a proud partner
with our schools in growing future generations of productive, healthy citizens.”

The Honorable Karen Ross
Secretary of the California Department of Food and Agriculture

“The 6-5-4 matrix will be a great resource for menu planners in California
schools. School meal programs across our state are attuned to offering more
fruits, vegetables, and whole grains to students. This menu design tool will
assist schools in our goal of finding ways to please the child palate.”

Denise J. Ohm
President of California School Nutrition Association

“Farmers, educators, nutritionists, school chefs, parents, and kids—rejoice!
Cooking with California Food in K–12 Schools goes beyond mere instruction
to inspire, engage, and tantalize with recipes that celebrate California's
cornucopia of seasonal food in simple, wholesome dishes bound to delight
schoolchildren of all cultures and tastes.”

Adrienne Baumann
Executive Director of Marin Organic

A publication of the Center for Ecoliteracy

ISBN 978-0-9818409-1-8
Printed in the U.S.A

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R E T H I N K I N G S C H O O L L U N C H




C O O K I N G W I T H
CALIFORNIA FOOD

I N K–1 2 S C H O O L S

A c o o k b o o k
a n d p r o f e s s i o n a l

d e v e l o p m e n t g u i d e

G e o r g e a n n e B r e n n a n
a n d A n n M . E v a n s

C E N T E R F O R E C O L I T E R A C Y

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cooking with california food cEntEr for EcolitEracY www.EcolitEracY.org

copyright © 2011 center for Ecoliteracy

Published by learning in the real world

all rights reserved under international and Pan-american copyright conventions. no part

of this book may be reproduced in any form or by any electronic or mechanical means,

including information storage and retrieval systems, without permission in writing from the

publisher.

center for Ecoliteracy

david Brower center

2150 allston way, Suite 270

Berkeley, ca 94704-1377

for more information about this book, email [email protected] or visit www.ecoliteracy.org.

learning in the real world is a publishing imprint of the center for Ecoliteracy, a not-for-

profit, tax-exempt organization. created in 1997, learning in the real world offers resources

to support schooling for sustainability, stories of school communities, and the ecological

framework that informs the work of the center.

this book was printed on paper made from 100% postconsumer waste.

first Edition

iSBn 978-0-9818409-1-8

Page 76

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cooking with california food cEntEr for EcolitEracY www.EcolitEracY.org

winter

california, because of its Mediterranean climate, produces a vast number of

crops during the winter months, including many different varieties of citrus

as well as kiwifruit. the warmer desert regions of the state provide not only

some of the citrus, but much of the lettuce and other greens available during

the winter, as well as root crops like radishes and carrots.

Page 77

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cooking with california food cEntEr for EcolitEracY www.EcolitEracY.org

Asian Cabbage and Orange Salad with Ginger. Recipe on page 78.

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cooking with california food cEntEr for EcolitEracY www.EcolitEracY.org

about the authors

the center for Ecoliteracy is grateful to have been able to call on the wisdom, knowledge,

and experience of georgeanne Brennan and ann Evans in the creation of this publication and

in many of our rethinking School lunch projects.

georgeanne brennan

georgeanne Brennan is an award-winning cookbook author, journalist, and food policy

consultant with a distinguished culinary and business career spanning several decades. as a

principal of Evans & Brennan, llc, she has been working over the past several years piloting

professional development with the davis JUSd, focusing specifically on enhancing the skills

and creativity of the nutrition services staff using the 6-5-4 School lunch Matrix. the author

of more than 30 books on cooking and food, and a cooking school owner and teacher, she

brings her considerable expertise to rethinking School lunch in rural and urban settings.

ann m. evans

ann M. Evans has a long history of involvement in sustainable food systems, community

leadership, educational reform, and the marketplace. She has worked for a decade with

davis Joint Unified School district, bringing her expertise as former mayor of davis and

Special advisor to the Superintendent of Public instruction on school gardens and food,

to transforming school food. cofounder of the davis food co-op and the davis farmers’

Market, she has a 30-year career with california state government. as a principal of Evans

& Brennan, she is working with rural and urban communities to improve children’s health

through rethinking School lunch.

about the Center for eColiteraCy

the center for Ecoliteracy is dedicated to education for sustainable living. through its

initiative Smart by naturetM, the center offers expertise, inspiration, and resources to the

sustainability movement in k–12 education, including its rethinking School lunch projects

and the book Smart by Nature: Schooling for Sustainability, which showcases inspiring stories

about school communities across the nation. the center’s services include a publishing

imprint, seminars, academic program audits, coaching for teaching and learning, in-depth

curriculum development, keynote presentations, technical assistance, and a leadership

training academy. learn more at www.ecoliteracy.org.

Page 153

153

cooking with california food cEntEr for EcolitEracY www.EcolitEracY.org

11 5/8" (11.625")
13 1/8"

(13.125")
10 11/16"
(10.6875")

1 13/16" (1.8125")

1/4" (.25")

TURNED EDGE LAYOUT Capacity: 1 1/2" Round Or Slant D Ring W/Boo TE Binder
Untr immed Press Sheets Required For Film Lamination

Wrap Size: 13 1/8" X 25 3/16"
Finish Size: 11 5/8" X 23 11/16"

25 3/16" (25.1875")

3/4"
(.75")

3/4" (.75")

7.5.05 PLEASE NOTE: DO NOT TRIM PRESS SHEETS
Indicate Guide & Gr ipper

C E N T E R F O R E C O L I T E R A C Y

A publication of the Center for Ecoliteracy
©

“The Center for Ecoliteracy has done it again! The 6-5-4 focus that authors
Georgeanne Brennan and Ann Evans take to bringing fresh cooking concepts
to school meals is brilliant and long overdue. Cooking with California Food in
K-12 Schools is a truly wonderful collection of recipes that kids will actually
enjoy for years to come. The gold standard has been set yet again, and the
bar has been raised to return schools to their roots of cooking and baking from
scratch by incorporating fundamental culinary principles with real, fresh
ingredients. I can’t wait to try the recipes with our students.”

David G. Binkle
Deputy Director of Food Services, Los Angeles Unified School District
President of Chefs de Cuisine Association of California

“It is so important that our young people learn healthy eating practices—and
there couldn't be a better way than offering them an array of delicious choices
reflecting the diversity of California's heritage. Agriculture is a proud partner
with our schools in growing future generations of productive, healthy citizens.”

The Honorable Karen Ross
Secretary of the California Department of Food and Agriculture

“The 6-5-4 matrix will be a great resource for menu planners in California
schools. School meal programs across our state are attuned to offering more
fruits, vegetables, and whole grains to students. This menu design tool will
assist schools in our goal of finding ways to please the child palate.”

Denise J. Ohm
President of California School Nutrition Association

“Farmers, educators, nutritionists, school chefs, parents, and kids—rejoice!
Cooking with California Food in K–12 Schools goes beyond mere instruction
to inspire, engage, and tantalize with recipes that celebrate California's
cornucopia of seasonal food in simple, wholesome dishes bound to delight
schoolchildren of all cultures and tastes.”

Adrienne Baumann
Executive Director of Marin Organic

A publication of the Center for Ecoliteracy

ISBN 978-0-9818409-1-8
Printed in the U.S.A

C
O

O
K

I
N

G

W

I
T

H


C
A

L
IF

O
R

N
IA

F
O

O
D

I
N


K


1

2

S

C
H

O
O

L
S



C E N T E R F O R
E C O L I T E R A C Y

©

R E T H I N K I N G S C H O O L L U N C H




C O O K I N G W I T H
CALIFORNIA FOOD

I N K–1 2 S C H O O L S

A c o o k b o o k
a n d p r o f e s s i o n a l

d e v e l o p m e n t g u i d e

G e o r g e a n n e B r e n n a n
a n d A n n M . E v a n s

C E N T E R F O R E C O L I T E R A C Y

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