Blog

Employee Spotlight: Ariel Bernstein

Ariel is our customer EXPERIENCE associate, and if you communicate to our help team, you may end up speaking to just her!

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Flu Fighters!

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.  

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Employee Spotlight: Corey Forde

COREY IS IN CHARGE OF PROCURING ALL THE FRESH FRUITS AND VEGETABLES AT RED RABBIT, INCLUDING THIS 50 LB BAG OF LOCAL CARROTS.

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.

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Employee Spotlight: Cristian

CRISTIAN, RED RABBIT'S ASSISTANT KITCHEN SUPERVISOR PROUDLY DISPLAYS HIS LATEST CREATION - HAND DECORATED FRUIT TARTS . WE HOPE HE SAVES US ONE!

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.

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The Red Rabbit Guide to School Composting

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.

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The Best Midsummer Staple You Might Be Missing

Hi, everyone!

This week, the Red Rabbit Team wanted to feature the best midsummer staple you might be missing! Beautiful, decorative -- and most importantly, garlicky! -- these curly greens pack a lot of flavor into a pretty swirl.

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The Incredible Edible Egg Alternative

This harmless-looking little guy has worn many hats over the years. It started as humble staple of baking and hearty breakfasts for decades - until we hit the fat-free craze of the 80’s, when it was vilified by the fad diet of the day. It came back into favor recently as an efficient protein source rich in nutrients, and now that it is touted as a smart addition to a well-balanced diet, conscientious consumers across the country have brought it back into high demand.

Enter the 2014-15 Avian Flu outbreak. The largest one ever in the United States.

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Red Rabbit Spotlight: NYCCD!

This week the spotlight is on the New York Center for Child Development (NYCCD), one of Red Rabbit’s veg-tastic school partners!

NYCCD

During this spring semester, Red Rabbit and NYCCD joined forces to bring an extra dose of food and garden education to the school’s UPK classroom. Red Rabbit visited Ms. Lizzy’s and Ms. Patricia’s classroom each month to speak about certain foods featured that day on the Red Rabbit lunch menu.

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Beyond the Veggie Kebab: Grilling with Veggie Burgers

Cooking out on the grill is an American summer past time, and as we approach sunnier days and warmer temperatures, grilling becomes part of the diet. Part of the reason for its popularity is surely due to the large amounts of meat consumed! For those of us who are following a plant-based diet or are simply minimizing their intake of animal proteins, how can we feel included in the cooking out without feeling singled out by munching on veggie kebabs?

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Food Art with a Twist for Your Creative Kids

It’s one of the most challenging aspects of life that knows no social, ethnic or economic boundaries: getting kids to eat – oh, dare we say it – HEALTHY. Aside from the few food superheroes who try any food put in front of them, many kids  avoid anything and everything that looks green or orange, has leaves, or isn’t some dreamy concoction of cheesy pasta or finger foods. Faced with omnipresent fast food and junk food marketing, and the accessibility of processed food options, what are parents, caregivers and educators to do?

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Day in the Life of Red Rabbit: Meet Chef Marisa!

This week we are proud to feature our Red Rabbit family, our very own Chef Marisa Wiker! Chef Marisa is one of our many talented cooks here at Red Rabbit. We sat down with Chef Marisa to find out a little bit more about how she became a chef, what she loves to cook, and her mother’s rule of thumb at meal time.

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Why Gluten-Free?

Over the last several years, there has been an invasion in grocery store aisles across America. You may have heard it on the news, or read about it in your daily magazine or newspaper. You’ve probably noticed it on bookshelves, too, at your local bookstore: “gluten-free” is fast becoming as ubiquitous as the “fat-free” stamps of the 1990’s.

WHEAT IS A NO-NO FOR A GLUTEN-FREE DIET!

The rise in popularity of a gluten-free diet has millions of people across the country jumping for joy – and not because it is a weight-loss-miracle cure by any means.

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Pseudograins on the Brain

What is a pseudograin?

First, let’s identify what classifies a plant as a grain: a grain is a member of the grass family, which produces a dry, edible fruit, commonly called a kernel, grain or berry. Pseudograins, or pseudocereals, are non-grasses that are used in the same manner as grains. Amaranth, quinoa and buckwheat are all considered pseudo grains.

Whole grains are, arguably, the basis of a healthy diet. Both groups provide us with carbohydrates and can also serve as a source of vitamins and minerals! While pseudograins have been popping up in grocery stores all across the country these last few years, some of us still may not grasp the unique properties of each - so let’s take a look!

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Good Gracious, it's Garlic!

My father used to tell me, “The world would not be able to eat without 4 vegetables; potatoes, tomatoes, onions and garlic!”  Garlic? Really?

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So Your Child Wants to be a Vegetarian!

What happens when  your  child  says, "I want  to  be  a  vegetarian!"?

INFOGRAPHIC: WALL STREET JOURNAL

First, don't worry!  Your child isn't alone.  Interest in vegetarianism, or in eating less meat in general, is on the rise in the US, fueled by positive health studies, animal rights, environmental concerns, and even popular culture.  However, your child may show interest in cutting out meat for less complicated reasons, with taste, texture or a love of animals as distinct possibilities.  Whatever the reason, you may have concerns that your child could miss out on vital nutrients by omitting meat from the menu.  The good news is that with some education and training, your child can easily meet or exceed recommended nutrient allowances.

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What's Cooking with Red Rabbit and Roads to Success!

Red Rabbit is back in our international kitchen, cooking up an eclectic mix of culinary delights! This winter, a group of Red Rabbit chefs-in-training is learning all about the diverse foods found around the world -- and right in their own backyards in New York City, a hub of global cuisines! This semester, the Red Rabbit cooking program with Roads to Success at PS 333 is highlighting cultures that are important parts of our lives, as well as the lives of our neighbors, friends and classmates.

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Certified Naturally Grown: Clever Marketing or Legitimate Labeling?

PHOTO COURTESY OF H. LUTZ

Finding a way to blaze our own trail by creating a sustainable business has long been a part of the quintessential American success story. For generations, the agriculture business has been a major factor in the success of many American families. While our country took a turn to the industrial for the past several decades, there has been an upswing in the establishment of smaller, family-run farms that eschew what has become the conventional, pesticide-laden industrial way.

Even though these small farmers are devoting their land to producing what are, by definition, organic crops, they are not able to use the “organic” label. To be able to market their crops as organic, they must embark on what can be a lengthy, expensive certification process through the U.S. Department of Agriculture.

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Cuckoo for Coconut Oil?

Burning Question:

Where does coconut oil fit in the big Fat Revolution?

Ayurvedic medicine scripts, penned thousands of years ago, have described the health benefits of coconut oil. The coconut tree is commonly referred to as coconut palm tree by Filipinos, and is predominantly cultivated in India, the Philippines, Indonesia and other Southeast Asian regions. Its large plant – based fat content made it an excellent energy source for use in folk medicine leading to the popular name ‘tree of life.' Coconut oil is one component of this multipurpose crop that seems to have captured some attention lately.

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School Days Are Here Again!

It's that time of year again, when parents are counting down the hours, kids are filled with mixed emotions, and teachers are scrambling to get the classroom ready in time for the FIRST DAY OF SCHOOL!

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Curious Food of the Week: Starfruit!

Star fruit gets its name from the shape it naturally forms when it is cut. It is native to Southwest Asia but is now grown in Hawaii, the Caribbean, Central America, and other parts of South America and Asia. It has a sweet and sour taste with a crisp texture. Not only does this fruit taste great, it also has a host of medicinal benefits. It has been used to treat coughs in children and to help with lactation.

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