Chef Guillaume Pfhal has brought his passion for cooking to Conscious Kitchen since 2015. Having served hundreds of thousands of meals across the Sausalito Marin City School District throughout the years, Chef G is an expert on getting students passionate about FLOSN (fresh, local, organic, seasonal, nutritious) food. His mission is to create a supportive …
All across the nation, garlic scapes are popping up in droves at farmer’s markets. Upon seeing these clusters of spiraling verdant bulbs, one might ask: “What on earth are these and how do I even eat them?” While perhaps visually strange and unfamiliar, garlic scapes are an excellent way to get more use out of …
Garlic Scapes: Getting More Out of the Garlic Plant Read More »
Sandwiches are popular for good reason! Delicious ingredients from bread and cheese to meat and vegetables add variety. Sandwiches are certainly one of our students’ favorite Conscious Kitchen school lunches — easy to hold in hands of any size and packed with color, flavor and texture. The question is: are they good for our bodies and …
Conventional or Organic: Which Sandwich Would You Choose? Read More »
When the season provides a plentiful bounty of beautiful strawberries, make jam! The recipe for this sweet fruit spread and Organic Soft French Loaf were shared for the Conscious Kitchen Cookbook by one of the world’s top chefs, Three-Star Michelin Chef, Dominique Crenn. Enjoy! If you make these recipes, tag us in your photos @consciouskitchn. Organic Strawberry …
Recipe Spotlight: Strawberry Jam with Homemade Bread Read More »
Pasta Primavera is the perfect springtime dish: it’s comforting and loaded with fresh, local, seasonal veggies. Turning Green alum and professional chef, Ashley Ugarte, recently created this recipe and we’re thrilled to share it with you. If you make it, tag us in your photos @consciouskitchn! Pasta Primavera Serves: 4 Prep: 10 min Cook: 20 min …
We are not “only” distributing fruits, vegetables, dairy, grains, proteins and other ingredients in the food boxes to children and families in WCCUSD each week. We are proud to also include bilingual English-Español educational materials and recipes to ensure that families know how to make the most of box contents and why this paradigm-shifting program …
Eight years ago, when a group of students from the Bay Area and an esteemed Executive Chef, Justin Everett from Cavallo Point Lodge got together, their task was to create a fresh, local, organic meal for $2 or less a person. This budget, which seems tight, is actually more money than is available for school lunch per …
The art of cooking exists in Chef Daniel Tellez’s bones. Coming from a really, really big family in Mexico, Tellez was in the kitchen cooking with his grandmother since he was a kid. The experience was invaluable, as he learned the heart and soul of cooking Mexican food through her. He was working as a …
Q: What drew you to Conscious Kitchen? A: Initially, I had interviewed with Judi for the position at Bayside MLK to be the chef there for Conscious Kitchen. At the time, it just didn’t work. I think a year and a half later, maybe even longer, I ran into Judi at the Good Earth randomly …
At 19 years old, Alice Waters traveled to Paris, France, and ate a wild strawberry. She had never tasted anything like it in her whole life. “Where did this come from?”, she asked, to discover it is harvested in the nearby mountains, only at this time of year. In 1965, every Parisian market only had …
