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. The finished product is a valuable soil amendment, adding fertility to 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 on to find out what it is.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 our Local, 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.
We've highlighted some of the most re-tweeted comments from the conference below. Join the conversation on twitter: #justfoodconference @myredrabbit.
"This next generation knows they should be eating healthier, it's up to adults to create the infrastructure," Rhys Powell on tasking adults to take on the challenge of helping our children eat healthy.
Say hello to Red Rabbit's resident Nutrition Compliance Manager. John makes sure that in addition to being delicious, Red Rabbit meals are compliant with USDA guidelines and that portion sizes are accurate for each age group--using spoodles helps (see photo). But that's not all - this renaissance man also knows a thing or two about fixing a car engine. Read on to see why John is an invaluable member of the Red Rabbit team.Read More
Some people might say that our education interns have the best job at Red Rabbit. Why? Because they get to cook and play with our wonderful kids! In addition to assisting in our cooking and gardening labs, our interns have an impact on children's lifelong relationships with food. Get to know one of our star interns, Ligea, and hear a powerful story of how she connected with a child through cooking.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
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
‘No! Yuck! Gross!'
If you've been around children during meal time, you've probably heard them express these sentiments when presented with unfamiliar foods.
At Red Rabbit, we've been creating our made from scratch meals and serving them to kids for over 10 years, so we've come across our fair share of cautious eaters. Luckily, we know a thing or two about getting children to try new foods – and enjoy them!Read More
Here at Red Rabbit, one of the most important jobs is delivering made from scratch food from our Harlem kitchen to our partners across New York City. That's where Jonathan Vargas comes in. Navigating the chaotic streets and highways of NYC late at night or at the break of dawn, Jonathan always arrives at his schools with a big smile on his face. Read on to hear why this Red Rabbit team member of over three years loves his job in this month's employee spotlight.Read More
Each month, we'll highlight one of the many incredible employees at Red Rabbit that help spread our mission of bringing healthy, made from scratch meals to schools.
Meet Val, an Operations and Services Associate at Red Rabbit. If you've ever called the Red Rabbit office, you've most likely spoken to Val, who is the voice of our help line from 7 am - 4 pm each day. Born and raised in NYC, Val is a full time mom and college student majoring in Business management. Read our interview with her to find out how she got her start at Red Rabbit and how she got her nickname.Read More
We've all heard about the benefits of purchasing locally grown and seasonal produce, while limiting our spending on processed and packaged foods.
At Red Rabbit, we adhere to the belief that fresh food tastes better and is better for us, which is why we use whole foods in all of our made from scratch meals. But why are whole, fresh foods actually better for us, and what's the harm in overly processed foods? Read on as we investigate the answers to these questions.Read More
Autumn in New York is an exciting and rewarding time to be a fruit and vegetable lover. As Grow NYC’s What's Available chart demonstrates, fall months offer New Yorkers an incredible variety of available produce, with upwards of 40 different local vegetables easily found at farmers markets across the city.
One veggie we’re sure to see lots of in the coming weeks and months is winter squash. Squashes come in many shapes, sizes, colors, and flavors, making them the perfect candidate for fall cooking as well as a great option for fall themed decorating at work and around the house.Read More
Using kitchen tools to transform foods into a meal can make cooking even more exciting for children. The Red Rabbit Education Team relies on these high-quality, kid-friendly tools to create safe, fun-filled, educational cooking environments for our students.Read More
With the prevalence of nut allergies at our children’s schools and our own workspaces, we often have to forgo the creamy goodness of nut butters made from almonds or peanuts. That is, until now. There's a new butter in town that's been getting quite a lot of attention here at Red Rabbit as the perfect alternative to peanut butter. Our culinary team has been experimenting with new breakfast and snack options that highlight this savory butter, whether paired with jelly in a sandwich or smeared over a rice cake.
You might be surprised to discover that this alternative treat comes from a humble legume, the soybean, which is used to make Soy Nut butter. This seriously delicious, nut-free alternative can be used in any recipe or snack that traditionally calls for a nut butter.Read More
Peanuts are not Nuts
Sneezing, hives, difficulty breathing, or nausea–are all allergy symptoms to peanuts.
According to the American Academy of Allergy, Asthma and Immunology (AAAAI), more than 3 million people in the United States report being allergic to peanuts, tree nuts or both, and approximately 1% of the U.S. population has a peanut allergy. Nearly half of the 150 deaths attributed to food allergies each year are caused by peanut allergies.
People with peanut allergies often are concerned about possible reactions from tree nuts; however, tree nuts are botanically unrelated to the peanut, which is a legume. It is estimated that 25 to 35 percent of people with peanut allergy have sensitivity to tree nuts, as well. The biggest reason people allergic to peanuts should be careful of items with tree nuts is that they are often manufactured around equipment that has touched peanuts (this is called “cross contamination”).Read More