Every recipe has a story, and our Rice & Beans is no exception. At Red Rabbit, we soak red kidney beans overnight, add our homemade green and red pepper sofrito and season with cumin and tomato paste, served with a side of mashed plantains and kale.Read More
Once upon a time, buying an apple was easy. It didn’t require much thought beyond, “I’m hungry. I’d like to buy an apple. Here’s one! It looks good – no bumps or mushy brown spots.” Money was exchanged for the sweet, crunchy, nutritious prize, and we went about our day with full, grateful tummies.
Yet, thanks to generations of pesticides, bioengineering and synthetics, a food transaction today comes with significantly more food for thought, and carries with it the possibility for considerably more confusion as to what is “conventional” and what is “organic.”Read More
If you're like most people, you dread an audit, and for good reason. Failing an audit by the New York State Education Department (NYSED) can cost your school thousands in fines and hours of headaches tracking down missing paperwork. We're here to help you get ahead of your audit.
Our guest blogger and expert on audits is Emily Chatelain, the Founder of the School Food and Wellness Group. Emily helps schools with everything from becoming a School Food Authority, to managing paperwork and preparing for audits. Here, Emily shares the top five mistakes she has observed during charter school audits in the NSLP program, and what schools can do to better prepare themselves.Read More
In case you haven’t noticed - winter is here!
We could be fans of cold temperatures, or prefer the heat of summer - but this frigid season is fully underway whether we prefer it or not! While it has its share of unique and fun, calorie-burning activities (sledding, skiing, snowboarding; and, in the case of New Yorkers, simply traversing the sidewalks after a snowstorm), winter also tends to come accompanied by a familiar foe: influenza, or, the flu.
Are school meals one of your highest budget lines? After salaries, school principals report that their food budget is often the most important line item on their agenda. Whether you are cooking on site or contracting with an outside company or restaurant, we've got some tips to help you shave some zeros off your monthly bill.Read More
The urban techie, the organic baker, the plant nerd. No, we're not rewriting The Breakfast Club for 2017. We've compiled a gift guide for all the unique people in your life! Check out our gift suggestions for co-workers, neighbors and friends, all based on specific interests and the gifts and gadgets we know they'll love.Read More
Whether you're looking for the perfect gift for your food curious toddler or a housewarming present for the family next door, we've got you covered. Check out Red Rabbit's holiday gift guide for creative gift ideas for kids, teachers and lovers of good food.Read More
Autumn in New York is an exciting and rewarding time to be a fruit and vegetable lover.Read More
At the Red Rabbit Harlem kitchen, we prepare over 20,000 meals every day. But before our meals are baked, grilled and packaged, we start with fresh, simple ingredients. A whole lot of them.
Meet the man in charge of procuring all the ingredients that make up each Red Rabbit meal, Red Rabbit's Inventory Specialist, Corey Forde.Read More
This time of year, a stroll through your local farmer’s market will be overflowing with peppers of every color. At Red Rabbit, we use peppers in one of our most popular made from scratch dishes- our Chicken Cacciatore.
Read on for some more facts about this seasonal and colorful vegetable, including how to pick one that won't burn your mouth!Read More
The summer season is winding down and parents and educators are getting ready for Back-to-School season. Here at Red Rabbit, we make sure that our kids are healthy everyday by providing them with nutritious foods made with whole, fresh ingredients everyday. Keeping your children healthy at the start of a new school year doesn't have to be difficult. Check out these 5 simple tips to start the school year right.Read More
Meet Cristian, Red Rabbit's Assistant Kitchen Supervisor. Cristian helps oversee our prep cook and bakery teams to ensure our recipes are delicious and kid approved every day. Originally from Ecuador, his time in New York inspired a love for Italian food, especially mozzarella. Read on to hear more.Read More
At Red Rabbit, we strongly believe that teaching kids where their food comes from and how it is grown is key to helping kids make better food choices. Suddenly, kale goes from being another strange-looking green leaf to something they remember harvesting at their local community garden, making it far more familiar and appealing.
With summer right around the corner, we're looking forward to the bounty of local fruits and vegetables coming into season as well as the many fun outdoor events and educational programming hosted in New York City. Read on for our pick of kid-friendly, food and garden related events and days out, in and around NYC this summer.Read More
In honor of Mother's Day earlier this month, we're featuring a mother-daughter pair for this month's employee spotlight. Burna and her daughter Pamela work in our bakery and are responsible for cooking up the delectable cheddar scones, biscuits and muffins that are sent out to our schools each day. Made from scratch, with love and among family, it's no wonder this baking duo is beloved by all the Red Rabbit staff.Read More
Each day, we prepare and deliver over 20,000 made from scratch breakfasts, lunches, snacks and suppers. That's 20,000 servings of freshly chopped produce and all the rinds, peels and seeds that come with serving fresh foods. Last year, we conducted an audit of our company practices around waste management in our kitchen. Our goal was to track how much organic and non organic waste our kitchen produced daily, so we could implement more sustainable methods for waste management. In honor of Earth Day, we'd like to share our findings with you as we get one step closer to our goal of becoming a Zero Waste to Landfill facility.Read More
We're participating in the Earth Day celebrations by committing to composting, recycling and reducing the waste that we produce in our Harlem kitchen. At Red Rabbit, all of our organic waste is composted daily. Composting involves recycling organic materials, such as food scraps, paper, leaves and branches, by encouraging decomposers to break them down in a controlled environment. When they're done, they leave a fertile soil that can be used in local farms, school gardens or classroom plantings. Read on for ways that you can start a composting program in your school, community garden or neighborhood.Read More
During former Mayor Bloomberg's twelve year term in New York City, from 2002-2014, we saw all calorie counts posted at fast food restaurants, decreased sodium levels in processed foods and even a proposed ban on sodas larger than 16 oz. Despite these efforts to improve the health of New Yorkers, adults in New York City diagnosed with diabetes went up from 8% in 2002 to nearly 11% in 2013. This disappointing statistic reminds us we still have a lot more work to do in the fight against obesity and in creating healthy futures for our children and their families.
While recent campaigns have made us well aware of the excess calories, sugar and link to childhood obesity that stem from high consumption of soda among children, you might be surprised to find that there's another drink that contains almost as much sugar and is beloved in many homes and classrooms.Read More
As parents, educators and caregivers, we greatly impact what and how our children eat, from choosing to serve specific foods to overseeing portion sizes and encouraging children to explore new flavors. As role models, we can teach our kids to feed themselves in a healthy way. A surprisingly easy way to practice this skill at home or in school is by instilling an old approach to mealtime - family style dining.Read More
Sandra's bountiful energy in the early mornings makes her a favorite presence around the Red Rabbit kitchen. Over her three years with the company, Sandra has contributed her talent across all our hard-working teams, having spent time on our packout line, our prep crew and most recently, serving as an Assistant Cook for ourLocal, Organic team. We chatted with Sandra to learn more about her interests outside the Red Rabbit kitchen. Here's what she had to say.Read More
Last week's Just Food Conference left us inspired, enlightened and empowered. With over 40 workshops on food policy, food access and sustainable agriculture, we felt truly honored to be featured among such influential leaders.
Red Rabbit Founder Rhys Powell took part in a riveting panel on school food moderated by the Executive Director of The Sylvia Center, Anna Hammond. The panelists, all working within the school food space, discussed the challenges, successes and future goals of getting better food into our schools.Read More