- The Surgeon General's Vision for a Healthy and Fit Nation 2010,
U.S. Department of Health and Human Services
- January 2010
- The School-Lunch Test, New York Times
- August 21, 2006
- Pint-sized cooks, Pittsburgh Tribune-Review
- April 26, 2006
- Families with Full Plates, Sitting Down to Dinner, The New York Times
- April 5, 2006
- Cooking 101: Add 1 Cup of Simplicity...
As Kitchen Skills Dwindle, Recipes Become Easy as Pie, The Washington Post
- March 18, 2006
- Visiting French Students Assess Brooklyn Redevelopment Plans and Help Park Slope 5th Graders Throw a Dinner Party for Their Parents, New York City College of Technology
- March 7, 2006
- The Bread Is Famously Good, but It Killed McDonald's, New York Times
- January 12, 2006
This is not a new story. But somehow the tale of how the city with the best bread in Italy forced its McDonald's out of business never really got told, and is spilling out now.
- Fresh Gets Invited to the Cool Table, New York Times,
- September 24, 2005.
This article from the New York Times describes how colleges and universities are working with local farmers to use local, fresh produce in their meal programs. Beyond encouraging students to eat healthier food, school administrators are finding other advantages that come with integrating local produce into meal programs. Using local produce can help the local economy, lower transportation costs with rising oil prices and it is a way of teaching young people about their local environment. But they are finding barriers as well such as higher food costs, finding supplies and additional funding to pay qualified cooks and install working kitchens.