The vice president of SNA and long-time director at Alexandria City Public Schools has moved to one of the fastest growing districts in the country and despite a late start, she’s hit the ground running.
In late August, the IRS and U.S. Treasury Department issued its Priority Guidance Plan for the year and listed “employee-provided meals” as one of the many issues that need addressed (read taxed). A week later, the Wall Street Journal published a story on the topic and cited the “lavish freebie cafeterias” at Silicon Valley tech companies like Google, Twitter and Facebook as those potentially in the crosshairs. Could their complimentary and high quality meals be considered a taxable fringe benefit?
After recently writing about the complexity of the debate over school nutrition and the Healthy, Hunger-Free Kids Act, I received a lot of feedback from school foodservice directors struggling with the new regulations.
It's called lazy morning muesli but the ingredients are actually pretty energizing: walnuts, apples, sunflower seeds, yogurt...it sounds like a revved up morning instead in this recipe from California Walnuts....More
Cornell University’s Breakfast of Change initiative is bringing more veggies onto the breakfast scene. This starts with a base called Morning Zhou, a Chinese porridge/brothy soup with jasmine rice that’s cooked with chicken or vegetable stock....More
Choose and combine (or let your guests DIY) pulled chicken, scallions, dried chilies, flaked salmon and more on this savory sweet porridge. This recipe was developed just for FM by the National Honey Board....More
YIELD: 1 serving
1 cup frozen raspberries
1 cup frozen mango pieces
1 cup coconut milk
1 Tbsp. agave nectar
1 Tbsp. flax seeds
1 Tbsp. hemp seeds
1 Tbsp. chia seeds
1. Blend all ingredients together in blender or food processor.
2. Top with desired ingredients, such as whole raspberries, coconut milk and toasted almonds.
Photo and recipe: National Processed Raspberry Council...More