We’re taking-on childhood obesity. We’re partnering with local farmers.
And the Healthy Schools Campaign.
This week, we’re cooking 230 meals for Sheppard’s Middle School featuring hand slice potato chips, homemade challah bread, grapes and natural turkey from Harrison Poultry farm.
Everybody wants their kids to eat healthy, until they do the math and realize two bucks for a hotdog is healthy enough.
It’s the same everywhere.
The public is screaming for “natural and organic chicken,” and then running from it when Mr. Purdue corners the bird marked at a savings of 50%.
Greg and I have improved Max’s Deli one bagel at a time.
Slow & Steady
Consistency + Time
This is how we create rewarding, long term change.
This is how we beat the pants off Childhood Obesity.
Food Fight temporarily stepped out of the ring. Now we’re back and re-defining the food game.
- Shop at a True Local Butcher Shop
- 1 10# Bone-In Young and “Natural” Turkey Breast
- Disclaimer: “Organic” Seem to be a Gimmick, This Disclaimer is Subject to My Bi-Polar-Ness
- Brine 3 Gallons Warm Water, 1 Cup Kosher Salt, 3 Garlic Cloves Smashed, 2 Sprigs Rosemary, 1t Cracked Black Pepper, 2 Oranges, 2 Lemons, 1 Cup Brown Sugar
- Mix Brine ‘Til Sugar & Salt Dissolve
- Drop In Turkey
- Brine 24 Hours
- Cook In Cover at 350 for 3 Hours Drizzling Liquid In Baking Pan Over Turkey Often
- Slice Thin for Sandwiches and Thicker for a Traditional Turkey Dinner