You may have heard the rumors that school lunch is broken. But have you heard the one about how school lunch is being done RIGHT?!

Today, you’re going to hear how school lunch is supposed to be done! My nonprofit is fortunate to work in a school district alongside a school lunch program that breaks barriers. I can’t wait for you to meet their leader.

Diana Flores wants to transform school kitchens into school restaurants. She serves as the director of Nutrition Services for California’s 3rd largest school district, Sacramento City Unified. It’s a low-income school district that’s cooking up 30,000 school lunches per day! Forget what you think you know about school lunch. Flores and her team are on a mission to make school food not only taste great, but to also meet high health standards.

You may have heard the rumors that school lunch is broken. But have you heard the one about how school lunch is being done RIGHT?!
Today, you&rsquo;re going to hear how school lunch is supposed to be done! My nonprofit is fortunate to work in a school district alongside a school lunch program that breaks barriers. I can&rsquo;t wait for you to meet their leader.
Diana Flores wants to transform school kitchens into school restaurants. She serves as the director of Nutrition Services for California&rsquo;s 3rd largest school district, Sacramento City Unified. It&rsquo;s a low-income school district that&rsquo;s cooking up 30,000 school lunches per day! Forget what you think you know about school lunch. Flores and her team are on a mission to make school food not only taste great, but to also meet high health standards.

Raising Kale tackles honest food issues served with joy. What does broccoli have to do with a chefarmer in Illinois and a school kid in California? And what is a chefarmer anyhow? If eating your vegetables can make you healthier, listening to Raising Kale will make you smarter--without any snooty side effects. It chronicles the stories of food thought leaders that include chefs, farmers, doctors, and leading experts, connecting them back to communities building resilience around a fractured food system.

Raising Kale tackles honest food issues served with joy. What does broccoli have to do with a chefarmer in Illinois and a school kid in California? And what is a chefarmer anyhow? If eating your vegetables can make you healthier, listening to Raising Kale will make you smarter--without any snooty side effects. It chronicles the stories of food thought leaders that include chefs, farmers, doctors, and leading experts, connecting them back to communities building resilience around a fractured food system.

Raising Kale

Raising Kale tackles honest food issues served with joy. What does broccoli 
have to do with a chefarmer in Illinois and a school kid in California? And 
what is a chefarmer anyhow? If eating your vegetables can make you healthier, 
listening to Raising Kale will make you smarter--without any snooty side 
effects. It chronicles the stories of food thought leaders that include 
chefs, farmers, doctors, and leading experts, connecting them back to 
communities building resilience around a fractured food system.

Diana Flores wants to transform school kitchens into school restaurants. She serves as the director of Nutrition Services for California’s 3rd largest school district, Sacramento City Unified. It’s a low-income school district that’s cooking up 30,000 school lunches per day! Forget what you think you know about school lunch. Flores and her team are on a mission to make school food not only taste great, but to also meet high health standards.

Episode 9-Diana Flores: School Lunch Boss

In this week’s episode, we hear from Lisa Gross, owner of League of Kitchens. She is one such human. She’s the founder of a business that at every level values women in ways that are revolutionary. Packed into one company, she has managed to capture what America needs most right now: meaningful cultural exchange, putting women at the center of the story, celebrating diversity, celebrating immigrants, and being revolutionary by paying women for their talents (talents, I will add, that have been taken for granted historically as household “duties”). 

As the daughter of a Korean immigrant and a Jewish New Yorker, Lisa Gross was raised on one grandmother's denjang-guk and the other's matzoh ball soup. Her company, The League of Kitchens, which employs immigrant women as in-home cooking instructors, is borne out of her passion for New York City, her love of cooking, and her connection to the immigrant experience. Lisa is an artist, educator, and social entrepreneur.

In this week&rsquo;s episode, we hear from Lisa Gross, owner of League of Kitchens. She is one such human. She&rsquo;s the founder of a business that at every level values women in ways that are revolutionary. Packed into one company, she has managed to capture what America needs most right now: meaningful cultural exchange, putting women at the center of the story, celebrating diversity, celebrating immigrants, and being revolutionary by paying women for their talents (talents, I will add, that have been taken for granted historically as household &ldquo;duties&rdquo;).&nbsp;
As the daughter of a Korean immigrant and a Jewish New Yorker, Lisa Gross was raised on one grandmother's denjang-guk and the other's matzoh ball soup. Her company, The League of Kitchens, which employs immigrant women as in-home cooking instructors, is borne out of her passion for New York City, her love of cooking, and her connection to the immigrant experience. Lisa is an artist, educator, and social entrepreneur.

This week’s episode features Lisa Gross from League of Kitchens. As the daughter of a Korean immigrant and a Jewish New Yorker, Lisa Gross was raised on one grandmother's denjang-guk and the other's matzoh ball soup. Her company, The League of Kitchens, which employs immigrant women as in-home cooking instructors, is borne out of her passion for New York City, her love of cooking, and her connection to the immigrant experience. Lisa is an artist, educator, and social entrepreneur.

S2-Episode 8: Lisa Gross-The New Face of Cooking Classes

This week, I speak with Kara Heckert, a regional director at the nonprofit American Farmland Trust. Its mission is to save America’s farms and ranches. Kara works there on agricultural sustainability and natural resource conservation in California. America’s farmers are facing some very real challenges right now. Wildfires, drought, loss of farmland, and a history of discrimination. In this episode, we look more closely at all these issues. 

This week, I speak with Kara Heckert, a regional director at the nonprofit American Farmland Trust. Its mission is to save America&rsquo;s farms and ranches. Kara works there on agricultural sustainability and natural resource conservation in California. America&rsquo;s farmers are facing some very real challenges right now. Wildfires, drought, loss of farmland, and a history of discrimination. In this episode, we look more closely at all these issues.&nbsp;

This week, I speak with Kara Heckert, a regional director at the nonprofit American Farmland Trust. Its mission is to save America’s farms and ranches.

S2-Episode 7: Kara Heckert - Farm Politics

Today, we’re talking about rice with farmer Michael Bosworth! 

California grows 20 percent of America’s rice, and nearly all of the country’s sushi rice. Ninety-seven percent of the state’s rice farms are located in the Sacramento Valley. 

One of these farms is run by Michael, who comes from a family of farmers dating back to the 1870s. He went to college to study farming and has been a farmer his whole life. The man has rice in his veins!

Michael is a different kind of rice farmer. While the majority of California rice is grown for sushi, Michael has shifted to nurturing unique varieties of grains grown less with a focus on yield and instead with a focus on flavor. His new company, True Origin Foods, was a small idea before the pandemic hit. Today, with the rise in home cooking and the growing consumer desire to buy local, Michael’s business model is thriving. 

 

Today, we&rsquo;re talking about rice with farmer Michael Bosworth!&nbsp;
California grows 20 percent of America&rsquo;s rice, and nearly all of the country&rsquo;s sushi rice. Ninety-seven percent of the state&rsquo;s rice farms are located in the Sacramento Valley.&nbsp;
One of these farms is run by Michael, who comes from a family of farmers dating back to the 1870s. He went to college to study farming and has been a farmer his whole life. The man has rice in his veins!
Michael is a different kind of rice farmer. While the majority of California rice is grown for sushi, Michael has shifted to nurturing unique varieties of grains grown less with a focus on yield and instead with a focus on flavor. His new company, True Origin Foods, was a small idea before the pandemic hit. Today, with the rise in home cooking and the growing consumer desire to buy local, Michael&rsquo;s business model is thriving.&nbsp;
&nbsp;

Michael Bosworth is a rice farmer and  founder and CEO of Next Generation Foods. He also co-founded his newest venture, True Origin Foods, an artisan rice and pantry staple food brand. He’s a California farmer, born and raised!

Episode 9-Diana Flores: School Lunch Boss

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