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
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
Describe your role(s) at Red Rabbit.
My first role was as nutrition compliance and accounts coordinator. In this dual-role, I was lucky enough to speak directly with parents and schools, while sharpening my skills in nutrition and gaining insight into the ins and outs of government reimbursement programs.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
Pop. Soda. Coke. Soda-pop. Whether from the Midwest, the Northeast, the South, or a combination, at some point or another our tastebuds have been taken by this sweet drink, particularly during these hot, humid summer months. Yet through the years, soda consumption has become a popular suspect in what is behind the increasing rates of obesity in adults and children alike.Read More
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.Read More
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?Read More
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.Read More
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!Read More
Off of the heels of popular diets such as Atkins, Paleo and South Beach, Americans are as enamored with the little groups of nitrogen containing building blocks as they have ever been. And why not? Protein is used for creation and structure of every cell in our bodies, protein’s enzymatic reaction allows for many essential chemical processes to occur, and protein antibodies, are one defense (usually), which keep us free from illness, among other things. Even the word itself derives from the Greek word protos, meaning first, or of primary importance. In a recent International Food Information Council (IFIC) survey, 48% of respondents stated that they are currently trying to eat more protein. Reasons given vary from perceived increased satiety, to beliefs that it will aid in weight loss. There is no doubt that eating enough protein is paramount to good health. But what is enough protein? What do you hear people saying about protein?Read More
What happens when your child says, "I want to be a vegetarian!"?
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.Read More
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.Read More