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Greetings!
What's new at Red Rabbit? You'll find out the
latest in our quarterly newsletter developed to keep
you abreast of company news and provide you
with nutritional advice.
We are happy to announce the addition of local farm
fresh produce in our menus through our new
partnership with CENYC's Greenmarket Program. We
are already getting rave reviews which means kids
can really taste the difference.
And that's not all - we're in the process of developing a
series of Red Rabbit Learning Lab programs to bring
sustainable education into the classroom, so stay tuned! |
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From Farm to Table
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| Butternut Squash
Winter marks the high point for locally-grown
butternut squash, a strangely-shaped
vegetable that just begs to be turned into
soup. Or a festive side dish. Or, if you're
adventurous, the base for a unique pasta
sauce.
In fact, we use butternut squash to
add creaminess and flavor to the macaroni
and cheese served at Red Rabbit schools. At home,
one of the best ways to get your kids
to eat this veggie is to involve them in the
preparation. Show them what the whole
squash looks like (if you've bought frozen
squash, pull up a picture online.) Have them
pick out the recipe. Let them smell the spices
you're using. Revel in the fact that they're
scarfing down a vegetable that is super-rich
in vitamins A and C.
The key is to expose
them to new foods multiple times.
Eventually, they'll start asking for it on their
own. Expose, expose, expose!
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Sustainable, Local, Organic, Oh My!
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| Know Your Food
All these labels on food are enough to make
you think twice about shopping. So we've
compiled a list of terms to help you solve some
of your supermarket woes.
"Sustainable" is a term that is usually
followed by the word agriculture to signify a
set of ideas. Basically, sustainable
agriculture is a movement to grow, harvest,
and transport food in a manner that
contributes to the long-term welfare of the
planet.
"Local" food products are also unregulated,
but are easier to source than "sustainable,"
as the term refers to food that comes from a
specific geographical area. Typically, the
radius ranges between 100 to 200 miles. For
New Yorkers, that bountiful circle stretches
to northeastern Pennsylvania! This is great
news for Red Rabbit for we can now count
on a vast number of Greenmarket farmers to
supply us with local produce. Check out how one school is helping
extend their nutritional education outside of
the classroom. We're looking forward to
introducing this to our schools soon! "Organic" is a federally regulated distinction granted by the US Department of Agriculture. There are a series of complicated requirements that crop growers, livestock breeders, and production facilities must follow in order to be designated as organic operations. Cornell Cooperative Extension provides a great breakdown of what the regulations really mean for our food.
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Picky Eaters
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| Show them the Colors of the Rainbow
One sound nutritional advice is to make sure
your kids eat foods that span the colors of
the rainbow. But the truth is that most kids
under the age of six like to eat their
"favorites": pasta, white bread, and potatoes.
Yellow and white - not really a pretty
rainbow.
If it's any consolation, this behavior is typical
and characteristic of kids at this age.
According to registered dietitian and child
eating expert Ellyn Satter, kids are pretty
tough and resilient when it comes to physical
growth. While your child may not be the best
eater at lunch, he or she will compensate for
it at another meal, maybe even on another
day. Instead of fixating on daily intake, think
about what your child eats over the entire
week. You'll be surprised to see that caloric
and individual nutrient intake ends up
balancing out. Plus, a child's growth is
supposed to slow down a little bit at this age
- so it's normal if they are not eating as much
as they used to. If you're still concerned,
know that assessment of growth patterns is a
very important part of each pediatric well-child visit so make sure to consult with a
Doctor.
Second, the best way to build healthy eating
habits in kids is to expose them to new foods
on a regular basis. Some experts say kids
need to see new food 8 t 12 times before
eating it!
Third, don't let them see you sweat! If you're
anxious about your child's eating, he or she will pick
up on it. Your role is to provide them with a
positive environment for them to succeed.
Forcing them to choose that piece of broccoli
is likely to backfire, as is mandating finishing
the brussels sprouts before serving dessert.
Instead, avoid openly categorizing foods as
good and bad. The options you place on the
table on a regular basis are what your child
will come to see as "everyday food." Just by
filling that table with the right foods, you're
essentially conveying the message, "This is
what's healthy and good for your body."
So, to wrap up: Picky eaters are par for the
course. Being excited about new foods (keep
reading for some help on this one) and
exhibiting patience can go a long way in
developing healthy eating habits that will last
a lifetime. For some really practical advice,
we like these 17 tips from renowned pediatrician, Dr.
William Sears. To read more about why these
strategies work, check out Ellyn's book,
Child of Mine.
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