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Tasting Notes

News from TasteWise Kids & Days of Taste Maryland
Issue 1, April/May 2016

Today's Special : What's New
We're growing! We have had a busy few months. To help us grow and expand our successful Days of Taste program, in December 2015, we re-organized into a new, locally based nonprofit, TasteWise Kids. Our goal is to teach kids to enjoy fresh food straight from its sources. We have launched our website  (www.tastewisekids.org) and will be continuing to add new content in the coming months. We are currently working on finalizing our non-profit 501(c)(3) status, and building our Board of Directors. Our newly hired Executive Director, Wendy Jeffries, has been involved with Days of Taste for over 7 years. She is excited to continue to grow Days of Taste, to develop new educational opportunities for students, and build new relationships with the food community in our area. If you are interested in volunteering your skills or want to partner with TasteWise Kids, please email us at tastewisekids@gmail.com.
Main Courses: Days of Taste Program Update
Planning for Days of Taste this spring is underway! We will be working in 20 schools from late April through May and will work with about 1,650 students! We are excited to be working with new schools (Guilford Elementary/Middle in Baltimore City, Glyndon Elementary in Baltimore County, Longfellow Elementary in Howard County and Deerfield Elementary in Harford County) and new chefs, including Tim Dyson of Dooby’s, Chris Lewis of Aida Bistro, and Chris Vocci of Alexandra’s. And of course are happy to continue relationships with many other schools and chefs we work with each and every year.

We are thrilled to be partnering with The Roving Radish this spring to deliver salad kits to students who participate in Days of Taste in Howard County. It should be a lot of fun for the kids -- The Roving Radish has very cool trucks that they will drive to the schools to distribute the kits directly to the kids. 

Healthy Harford and The Classic Catering People have also partnered with us to provide salad kits for more of our program's participating students. Salad kits are a take-home kit for students to share with their families, putting to practice what they've learned during their Days of Taste experience.  We are always looking for partners to help fund this extension of Days of Taste so more students can take home a salad kit to show their families what they learned and share a fresh salad around the dinner table. 
Dining Out : Upcoming Events
We are excited to be the featured nonprofit at Chef's Expressions June Wine Supper. This very special evening will find President and Corporate Chef Jerry Edwards creating and demonstrating his delicious Farm to Table recipes tableside. The dinner will include multiple delectable courses, each paired with wine hand-picked by Jerry himself. If you haven’t been to one of these evenings, it’s a night you will not forget. Limited tickets are available so get them while they last

Save the Date –  Monday, September 26, 2016 for Farm to Chef Maryland 2016. We will be sharing the latest event updates on our website (www.farmtochefmd.com) and our Facebook page. Please mark your calendars for this can't-miss event!
The Apple of Our Eye: Partner Profile
Each issue, we will feature a short Q&A with a person involved with TasteWise Kids. We start off this feature with the Riva Eichner Kahn, as she has been instrumental making Days of Taste such a success over the years.
Riva Eichner Kahn
Director, of Days of Taste Baltimore
Vice President, TasteWise Kids 
National Days of Taste Chair, AIWF

Q: How did you get involved with TasteWise Kids and Days of Taste?
A: I got involved in Days of Taste (DoT) totally by chance.  I had just joined the AIWF (1998). I had stopped working at Hopkins and was looking for something to do, and I was intrigued by an organization with professional chefs and people like me who cared about food. Diane Neas, Baltimore AIWF chapter chair at the time, had gone to a meeting in NYC where Days of Taste was introduced and was determined that we would start the program in Baltimore.  Somehow Cynthia Glover (then a food writer for Baltimore magazine), Ned Atwater (then Chef at Caves Valley Golf Club) and I banded together and started with a pilot at St. James Academy (thanks to Betty Legenhausen, SJA head mistress and AIWF Board member at the time).  I have always loved kids, loved teaching and loved food, so it was a natural fit. It all just snowballed from there. Someone in the City Arts Department heard about DoT, came to see the program, and promoted us to several Baltimore schools. Then, we were invited to present at a Maryland State health education meeting, and a nutritionist/parent of elementary school student in Howard County was totally taken by DoT,  and championed the program in Howard. And so it grew...from 40 kids at St. James to about 3,000 this year!

Q: What is your role with the new organization,TasteWise Kids? What do you hope TasteWise Kids will achieve? 
A: I am the current Vice President of the Board of Directors for TasteWise Kids (TWK). As TWK grows, I hope to be able to help develop and implement additional Days of Taste- type programs for children of different ages.  I also want to mentor other people so TWK has a continuing impact on kids’ 
appreciation and enjoyment of “healthy eating.”  It will be great if kids have better eating habits, but I think there will always be a benefit to bringing together chefs and farmers with kids - to excite them about trying new foods, encourage them to enjoy eating with friends and family, and to introduce them to different career paths.

Q: If you could travel to any city in the world for a “food trip”, where would you go?
A: Either Rome (I love Italian food) or Philadelphia (I also love cheese steaks, pizza, and soft pretzels)

Q: What is your favorite thing to cook at home?
A: Seafood. crab cakes and linguine with fresh clams (especially in the fall, with One Straw Farm bitter arugula and tomatoes) 

Q: What is your favorite food memory from your childhood?
A: Eating pomegranates (long before they were in vogue) with the juice splattering everywhere!

Q: What are 3 things always found in your fridge?
A: cheese, carrots, and mustard. I don’t think you can make anything from these three, but they are always there.
Chew on This
With farmers market season approaching (unless you frequent the Waverly Market -- which is open all year!), it’s always nice to know what will be in season. Here are two resources to help make sure you know what is being harvested all year long:
Maryland Agriculture At a Glance
Maryland-Grown Foods

To find a farmers market near you, check out: 
http://www.visitmaryland.org/article/maryland-farmers-markets
Food for Thought
From The Washington Post:
Can Chefs Improve a Public School District's Food?
Copyright © 2016 Farm to Chef Maryland, All rights reserved.


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