Berkeley Unified School District – Pilot Universal Breakfast Program
Today was the first day of a pilot universal breakfast program in Berkeley CA. Karen Candito, food services director of the Berkeley Unified School District launched this program at LeCont elementary school in an effort to promote wellness to the distict’s students. Collaborating on the program was Fullbloom Bakery, where 3 of the week’s breakfasts are being made to the school district’s food policy guidelines.
I hope we see other schools follow Berkeley’s lead in helping out children get good healthy food & eat breakfast — as our Mom’s said: the most important meal of the day.
This fried food contains 60-90& LESS fat than conventional fried food. It contains less than 3.5 grams fat/serving; qualifying it as “low fat” per FDA requirements. In addition, the flavor is such that the average school age child will actually eat it without outside incentives. The liquid protein coating is 100% natural (no DNA technology). This innovation is at least as important as Clarance Birdseye’s contribution to flash freezing.
Published: September 01, 2006 12:00 am
Good Harbor Fillet’s news good for city
Gloucester Daily Times
Things have gone from bad to very good at Gloucester’s Good Harbor Fillet Co. And that is good for the company, good for local employment and good for the city.
CEO William Stride had high hopes in what food scientist Stephen Kelleher was doing in a lab in the corner of the Good Harbor plant at Blackburn Industrial Park. Kelleher, founder of Proteus Industries, had developed a way to coat fish with a liquid protein that seals in natural moisture and keeps out most of the fat when the fish is deep-fried.
The result is a fried fish sandwich that is lower in fat and higher in protein but tastes just as good as the fat-laden version. This, both Kelleher and Stride thought, would be very attractive to school systems trying to fight the childhood obesity epidemic. Kelleher, with patents pending for his technique, is licensed through Good Harbor.
It took about two years to develop recipes, and it was during that time that the company was forced into bankruptcy. But Creo Capital Partners, a Los Angeles investment firm, saw the potential as well and helped bring the company out of bankruptcy by buying a controlling interest with an $8 million settlement investment.
It has proved to be a good bet. By last fall, the company had orders from school systems in South Carolina, New York and Ohio. The Stop & Shop grocery chain, which test marketed the fish in the summer of 2005 in 14 stores, is now stocking the fish in its food section.
And just a couple of weeks ago, the New York City public school system placed an order for enough fish to provide 200,000 sandwiches a month for the new school year.
The demand for the product is exploding. Sales have climbed 80 percent, to a projected $36 million this year, and the company has added 25 workers and five officers, bringing the payroll to 125.
It is yet another chapter in Gloucester’s long and proud history of innovation in fish products, from Gorton’s packaging of fish as convenience food to Clarence Birdseye perfecting the flash-freezing method.
Dear Ann,
Please go to my website where you can read how I lowered taxes to use as the hook to fully funding of public education.
Fully funding public education includes the School Lunch Program. Please read section 3.(d)starting on page 27 and Appendix G, Funding Public Education, page 96.
If you think my proposal will help to obtain the goal we both want would you please consider writing an endorsement. Your endorsement will help legitimize the approach I have taken to change our educational policies.
Thank you,
Mark Fishman
Ann, just watched the first 15 minutes of your TED speech, WOW!!! You are my new hero!!! We have been educating children and adults since 1999. Our school garden and nutrtion education organizations programs having served over 20,000 students, are now in 5 public School Districts, LAUSD, MBUSD, Torrance Unified, Hawthorne and Culver City. 19 schools teaching classroom nutrtion, planting gardens educating and inspiring healthy eating during the school year. We have over 100 volunteer docents, and over 25 gardens in Los Angels, Ojai, and Hawaii! I love what and how you spoke! Your passion spoke to my heart! I too am on the same soap box and would love to speak with you about getting you involved with our national school food initive with food manufacters, policy makers and other school food services Directors from around the country. Thank you, Thank you for what you have done and will continue to do!!! Would love to share ideas with you. Blessings, Peggy Curry,
Co-Founder GrowingGreat/Founder~Kitchen Blessings