Hey, good on U-32 (exciting name for a school) and its school chefs. It seems there is a broader movement to get healthier lunches in schools. We're seeing it in such disparate locations as London and Compton, and it's being covered in national magazines like Newsweek, and this little Vermont newspaper article (excerpt):
The kids have been asking for better vegetarian choices at lunch, and the school chefs wanted ideas. Steve Bogart, one of central Vermont's premier gourmet chefs, had some suggestions.
Bogart is very nearly a vegetarian himself, so he knows where the kids are coming from.
If he's not actually whipping up a recipe for friends or patrons at his Single Pebble restaurant in Burlington, he's passing his recipes along, either in a casual conversation, a classroom, a restaurant tour … somehow. His specialty is classic Chinese, and he brought to U-32's kitchen a few ideas on how to beef up (sorry) their vegetarian menus.
The article includes tofu and tofu sauce recipes at the end.
Labels: tofu
