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Edible Schoolyard | New Orleans
Association of Food Journalists visits the Edible Schoolyard NOLA
A lot of the 450 kids in the school get 80 percent of their daily calories from the breakfast, lunch and two snacks they get at school. The cafeteria tables have fresh cut flowers and water pitcher so kids can learn sharing and get hydrated. They also make and eat food from the cultures they are studying. For example, Aztec pumpkin soup and quinoa pilaf. There are after school programs for kids who are below grade level in being business entrepreneurs.
Read more about the AFJ's visit to ESY NOLA on Food for Thought
Community News
"Whenever I visit, I'm amazed at how they recognize all the different herbs, our native plants, okra, greens, lettuces, and Creole tomatoes."-Chef Emeril Lagasse on the students at the Edible Schoolyard New Orleans
Read the full article in Organic Gardening.
New Orleans (May 21, 2010) – Chef April Neujean of Edible Schoolyard NOLA (ESY NOLA) is part of a select group of chefs from around the country invited to the White House earlier this year by Sam Kass, Assistant White House Chef and food initiative coordinator and Janet Mclaughlin, Director of Operation Frontline for Share Our Strength.
Click here to read the full story.