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Eating Local this Fall

Autumn in New York is an exciting and rewarding time to be a fruit and vegetable lover.  

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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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What's In Season: Peppers

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!

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5 Tips for a Healthy Start to the School Year

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.

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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 Ultimate Summer Guide for Kids in NYC

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.

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Employee Spotlight: Pamela & Berna

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.

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How Red Rabbit Recycles

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.

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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 Truth Behind 100% Fruit Juice


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.

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Employee Spotlight: Sandra Torres

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.

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Panel on School Food Challenges Us to Do More for Our Kids

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.

FROM LEFT: MODERATOR ANNA HAMMOND FROM THE SYLVIA CENTER, NANCY EASTON, CO-FOUNDER AND EXECUTIVE DIRECTOR, WELLNESS IN THE SCHOOLS, RED RABBIT FOUNDER RHYS POWELL, BELINDA DIGIAMBATTISTA, PRESIDENT & CEO OF BUTTER BEANS, BARBARA TURK, THE MAYOR'S DIRECTOR OF FOOD POLICY

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.

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Employee Spotlight: John Bashant

AS RED RABBIT'S IN HOUSE NUTRITION COMPLIANCE COORDINATOR, JOHN KNOWS A THING OR TWO ABOUT SPOODLES.

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.

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How 'bout All Those Food Labels!

G’ day, Red Rabbit Friends and Family,

Some of our most popular blogs have focused on interpreting the myriad of different labels we find on our food products. 

From the nutrition information on the back to the flashy marketing on the front, understanding what is fact from what is simply advertising can make for an overwhelming shopping experience for the average consumer:

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"Can You Please Pass the Broccoli?" The Many Benefits of Family Style Dining

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.

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Employee Spotlight: Jonathan Vargas

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.

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Tips for "Choosy" Eaters

Kids get hands-on with string beans

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Red Rabbit Gift Guide: Ideas for Tots, Teachers & Foodies

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.

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Employee Spotlight: Valerie Collins

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, the Operations and Service 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 - 3 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.

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Why Fresh Is Best

We've all heard 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.

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