20 Years of Inspiring Children to Eat well

It’s lunch time in the crowded cafeteria at Marcy Open School in Minneapolis. Kenisha pulls a snap pea from her pocket and covertly, proudly, shows it to her hungry friends, “Look what I still have.” Enviously admiring the small pod as if it were the newest candy, the...

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Eating Green in Minneapolis Public Schools

How can we "eat green" and reduce our contribution to global warming through our food choices? There are many steps that can be taken and eating Locally is one of them. Here is what will be served in Minneapolis Public Schools at the start of the new year! Minnesota...

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Maple Syrup and Climate Change: Not so sweet?

March is one of my favorite months of the year. The longer days, melting snow, and warmer temperatures draw everyone out of their homes after months of hunkering down indoors to cope with frigid wind chills, short days, and dark nights. In my other life as a...

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Sprouts of Spring

In the middle of a carpeted, first-grade classroom, a garden full of carrots, apple trees, corn, and sunflowers sprout up.  Granted, the plants were first-graders who were “magically” turned into fruits and vegetables, but the students were still learning valuable...

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Meet Our New Spring Intern: Kjersten

Kjersten has just begun her internship with us and will be with us through the end of the school year.  We are excited for her to help out in the classrooms, in the gardens and on the farms!  She will also be doing some projects for us, including a research project...

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Fresh Pasta

INGREDIENTS: 1 & 1/2 cups of all-purpose or semolina flour 1 egg  1 tbsp. olive oil  ¼ cup water (or more as needed)  1 tsp. salt (for cooking water) INSTRUCTIONS: 1. Place flour in bowl. 2. Break in egg, mix briefly. 3. Mix in oil and water (exact amounts not...

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Insights from our Intern – II

This past week I got to spend more time with the lively and intelligent 1-3 graders at Seward Montessori. Kristi taught students all about Minnesota fruits and vegetables that people were able to enjoy throughout the winter months when refrigeration wasn't yet an...

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Insights from our Intern

As a fall intern for the Midwest Food Connection, this week I had the opportunity to visit two different schools during their lessons. It was such a joy to see the organization and students in action! Last Tuesday morning, I visited Seward Montessori in Minneapolis....

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Cucumber Quick Pickle

INGREDIENTS: 1 cucumber, peeled and sliced thinly 1 Tablespoon brown rice vinegar 1 Tablespoon tamari or soy sauce 1 teaspoon honey INSTRUCTIONS: Prepare the cucumber, place in bowl. Add last 3 ingredients, mix together, coating all slices of cucumber. Cover and set...

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Gluten Free Recipes for Kids!

To make it easy for parents who have kids with celiac disease, here is a Breakfast-Lunch-Dinner menu that is all gluten-free, nutritious, and kid-friendly! Have some fun in the kitchen with your kids this weekend and try the recipes below! Breakfast - Pancakes with...

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Toasted Pumpkin Seeds with Soysauce

RECIPE: 1 cup raw green, hulled pumpkin seeds 1 Tablespoon Tamari or soy sauce   Wash seeds by rinsing under cold water in strainer. Heat skillet to medium high heat. Dry roast seeds, stirring often until about 20-30 have popped. Remove from skillet by pouring...

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Red Lentil Dahl

INGREDIENTS: 1 cup Red Lentils (they are orange but may be known in the store as red lentils) 1/2 onion - minced 1 tbsp olive oil or ghee Start with 2 ½ cups water - add more water as needed Tumeric or another favorite spice (ground cumin or cumin seeds, cayenne,...

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Soup Soup Soup!

With the beautiful snow and chilly temperatures, it is the kind of weather outside that makes you want to eat something that will warm you right up. Here is a recipe for Minnesota Wild Rice and Mushroom Soup. Wild rice is the official grain of Minnesota, and it is...

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