Chef Bryan Futerman On The Importance Of Sustainability

The Sag Harbor Express just published a great interview with Bryan Futerman , the chef/owner of Foody's in Water Mill (as well as the educational coordinator for Slow Food East End ). In it, he talks about being part of Michelle Obama's " Chef to Schools " initiative, his role in the Springs Seedlings Project and a host of other topics he's passionate about.

Union schools offer chef-driven menus, add new food stations

A mad dash to the food court at the mall, or this:

Schools to serve more-nutritious meals under new guidelines

School cafeterias will be serving more-nutritious meals with twice as many fruits and vegetables, more whole grains and less sodium and fat under new guidelines that will revamp the federally backed school meals program for the first time in 15 years. Read full article >>

The right nourishment for schools

For the better part of an hour last week, Fairfax County served as Ground Zero in the decade-long debate about revamping unhealthy lunch menus in school cafeterias across the country.

Hamilton County schools focus on improving ACT scores, graduation rates

An aspiring chef, Dominique Burney knows he doesn't need a high score on the ACT for his dreams to come true. But he still puts in hours of work after school each week to ensure that he scores better the next time he takes the test.