Arugula, radishes, kale, pomegranates, persimmons, figs and quince – these are just some of the varieties of produce tended by students at Burgess-Peterson Elementary school, an urban school on the east side of Atlanta.
When the garden started three years ago, students hadn't even heard of – much less grown and eaten – a lot of the food now grown on school grounds.
And yet on the day CNN visited the school, fifth-graders ate quiche made with fresh spinach from the school garden, and fourth-graders chomped happily on slices of persimmon, an unusual orange-colored fruit, harvested from the school's fruit orchard.
You'd be surprised, said fifth-grade teacher Megan Kiser, what foods students are willing to try if they grow it themselves.
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In this age of farm-to-table dinner adoration and making one's own butter and baking powder from scratch, I rise up in defense of the drive-thru, the TV dinner and the semi and fully-prepared dinners from the grocery store. That includes bags o' salad, minced garlic and frozen pizza.
As I return to work full-time at CNN.com, I take this stand for my mother, a single parent just a few decades ago. Not known for her cooking, she sometimes drove me through McDonald's after soccer practice or theater class and served me a Swanson's TV dinner once week.
Many more parents today are the children of parents who did not know how to cook, so I applaud any supermarket effort that makes it easier to eat at home - even if it involves opening a chicken pasta combo package and pre-cut veggies.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Luscious, and lemony - November 29 is National Lemon Cream Pie Day!
It's that time of year when we feel compelled to pull out those comforting, nostalgic recipes for vintage treats. Taking one bite is like savoring a taste of childhood all over again, and for some people, pies from the good ol' days, like lemon cream, take the cake.
While lemon cream pie may sound like a cool dessert for the dog days of summer, there's nothing like the bright snap of lemon zest to put a little zing in your cold, wintry day. And because you can track down decent lemons all year long, chances are you won't be hurting for ingredients.
I had just loaded up a plate at the breakfast buffet in my hotel in Warsaw, Poland, when I noticed the other guests making a beeline for a small table just off to the side from the main spread.
That’s when I saw it: A silver serving platter full of perfect little slices of cheesecake topped with an apricot glaze.
It was 8:30 a.m. and I had already made plenty of choices from the European breakfast fare on display: freshly-baked rolls, sliced cheeses, and a selection of cold cuts, pâtés and other meats.
Still, I didn’t hesitate for a second.
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