>>>
>>> THIS
>>> THIS IS NEW DAY NORTHWEST. NOW FROM THE PREMIER OF THE
BLUE CROSS STUDIO HERE IS
MARGARET LARSON.
MARGARET LARSON. >> GOOD MORNING AND WELCOME TO
NEW DAY NORTHWEST.
FIRST UP TODAY KIDS IN SEATTLE
SCHOOLS, LUNCHTIME IS GETTING A
LITTLE MORE INTERESTING.
OVER THE PAST YEAR THE SCHOOL
DISTRICT HAS WORKED TO MAKE
LUNCHES MORE VARIED AND
NUTRITIOUS WELCOME SEATTLE
PUBLIC SCHOOL DISTRICT CHEF
EMME RIBEIRO COLLINS TO
EXPLAIN.
EXPLAIN.
EXPLAIN. WELCOME BACK.
WELCOME BACK. I HAVE BEEN ALL PILING THESE
LUNCHES AND THEY LOOK REALLY
GOOD.
GOOD.
GOOD. THIS IS NOT WHAT I REMEMBER.
>> NO.
>> NO.
>> NO. >>
>> NO. >> WHAT IS HAPPENING?
WHAT HAS BEEN THE IDEA BEHIND
THIS?
THIS?
THIS? >>
THIS? >> THERE HAS BEEN A LOT OF
CHANGES FOR SEATTLE PUBLIC
SCHOOL.
SCHOOL.
SCHOOL. AARON SMITH CAME ON LAST YEAR
AND HE HAS MADE SOME CHANGES
FOR THE POSITIVE.
ONE BEING HIRING A DISTRICT
CHEF, MY CELL.
I BELIEVE IT IS THE FIRST TIME
THEY HAVE HAD A CHEF IN
NUTRITION SERVICES TAKING CARE
OF ALL OF THIS FOR THE KIDS.
WE ARE TRYING TO HAD TORE MORE
SCRATCH COOKING FOR OUR KIDS
AND HAVE MORE CULTURALLY
DIVERSE FOOD.
DIVERSE FOOD. LOTS OF GREAT CHANGES.
>> IT JUST LOOKS GOOD AND TASTE
GOOD AND THAT'S ALL GREAT.
I THINK WE ALL AT LEAST FROM MY
GENERATION REMEMBER SCHOOL
LUNCHES BEING REALLY BAD.
>> EVERYBODY EATS WITH THEIR
EYES.
EYES.
EYES. IT
EYES. IT IS SOMETHING VISUALLY
APPEALING, COLORS AND ALL OF
THAT.
THAT.
THAT. >>
THAT. >> WE WILL START WITH THE JERK
CHICKEN SERVED WITH PLANTINGS
AND FRUITS AND VEGETABLES.
WHAT DO WE DO?
>> WE HAVE SOME CHICKEN WINGS
HERE AND WE ARE GOING TO START
BY ADDING, WE ARE DOING A DRY
RUB FOR THE JERK CHICKEN BROWN
SUGAR.
SUGAR.
SUGAR. WE
SUGAR. WE HAVE ALL SPICES. DEFINITELY
MS WHEN MAKING JERK.
WE HAVE SOME ALLSPICE.
WE HAVE SOME DRIED THYME. AND
THEN WE HAVE SOME GROUND
CINNAMON AND GROUND CLOVER. AND
THEN WE WILL ADD A LITTLE BIT
OF VEGETABLE OIL AND MIX IT UP
AND YOU CAN JUST LET THAT
MARINADE UNTIL YOU ARE READY TO
BAKE IT ALL OR FRY IT UP.
IT'S SUPER FLAVORFUL AND
DELICIOUS.
DELICIOUS. >> AND YOU ARE SHARING THAT
RECIPE WITH US TODAY, WHICH I
HIGHLY RECOMMEND.
HIGHLY RECOMMEND. >> WHAT DOES THIS MEAN IN TERMS
OF COST?
OF COST?
OF COST? IT'S INCORPORATING REAL-TIME
COOKING AND SPICES AND THAT
KIND OF STUFF, DOES IT REALLY
CHANGE THE BUDGET?
>> RIGHT NOW WE ARE WORKING ON
HOW WE CAN IMPLEMENT IT WITH
OUR BUDGET.
OUR BUDGET. SOMETIMES WE WILL JUST ADAPT IT
TO MORE SCHOOL VERSUS HOME
COOKING.
COOKING.
COOKING. THIS IS WHEN THE STUDENTS WOULD
COME HOME AND SAY WE HAD JERK
CHICKEN AT SCHOOL.
THIS IS A RECIPE WE ARE
PROVIDING FOR THE STUDENTS TO
MAKE AT HOME WITH THEIR
PARENTS.
PARENTS.
PARENTS. >> OKAY.
>> OKAY.
>> OKAY. NOW WE'RE GOING TO WORK ON THE
PLANTINGS.
PLANTINGS. WHAT DO WE DO?
>> WE HAVE A WARMED UP PLAN
OVER HERE.
OVER HERE. >> YES.
>> YES.
>> YES. WE WILL AT SOME OIL AND BUTTER.
I WILL HAND THESE TO YOU AND
YOU CAN START TELLING ME
>> HOW MUCH OIL DO YOU WANT?
>> THAT SHOULD BE GOOD.
>> ALL RIGHT.
>> AND THEN BUTTER.
>> I LOVE THAT THAT IS SORT OF
JULIA CHILD'S THING.
>> YEAH.
>> YEAH.
>> YEAH. THE BUTTER HELPS CARAMELIZE THE
PLANTINGS A LITTLE BIT. IT IS
TOTALLY FINE TO ALSO JUST DO IT
WITH THE VEGETABLE OIL.
YOU ARE FINE WITH THAT.
>> EXPLAIN FOR PEOPLE WHO MIGHT
NOT KNOW WHAT A PLANTATION IS
>> A PLAN TAINE IS PRETTY MUCH
A BANANA.
A BANANA.
A BANANA. IT'S A LITTLE BIT MORE STARCHY.
I'M FROM BRAZIL, SO IT'S REALLY
COMMON IN LATIN AND CARIBBEAN
CUISINE.
CUISINE.
CUISINE. PLAN TAINE IS JUST FRIED UP.
WE HAVE THE MORE SWEET ONES AND
THEN WE HAVE THE GREEN ONES
THAT ARE A LITTLE BIT MORE
STARCHY AND NOT TOO SWEET.
>> THOSE ARE SO GOOD ONE OF MY
FAVORITE THINGS.
FAVORITE THINGS. PLUS, AS YOU MENTIONED, WITH
THE MORE DIVERSE MENU IT HELPS
KIDS EXPERIMENT A LITTLE BIT
WITH WHAT THEY EAT AND IT ALSO
MAKES SOME KIDS A LITTLE MORE
COMFORTABLE, BECAUSE IT MIGHT
BE WHO THEY ARE MORE FAMILIAR
WITH.
WITH.
WITH. >>
WITH. >> EXACTLY.
>> EXACTLY. >> IT LOOKS MORE LIKE WHAT THEY
EAT AT HOME.
>> OUR STUDENT BODY IS SUPER
DIVERSE.
DIVERSE.
DIVERSE. WHEN I CAME TO THE UNITED
STATES AT SIX YEARS OLD I
STARTED AT SEATTLE PUBLIC
SCHOOLS AND NOBODY KNEW WHERE
BRAZIL WAS IN THE FOOD I WAS
EATING LIKE CORN DOGS AND
CHICKEN NUGGETS.
CHICKEN NUGGETS. THOSE WEREN'T KIDS I, FOODS I
ATE GROWING UP AS A KID.
I'M EXCITED TO BE ABLE TO DO
THIS CHANGE AND OFFERING THESE
DIVERSE FOODS.
DIVERSE FOODS. >> I HAVE HEARD PEOPLE SAY THEY
REMEMBER BEING MADE FUN OF FOR
THE FOOD THEY BROUGHT FROM
HOME.
HOME.
HOME. THE
HOME. THE WHOLE IDEA IS IF WE ARE
ALL, AND WHO DOESN'T LIKE TO
TRY CUISINE FROM ALL OVER THE
WORLD? IF WE ARE ALL A LITTLE
MORE FAMILIAR IT HAS SOCIAL
BENEFITS FOR KIDS AS WELL.
>> I THINK EVEN THE CHILDREN
WHO DON'T HAVE SCHOOL LUNCH,
JUST TO SEE IT ON THE MENU AND
SEE THEIR FRIENDS EATING IT AND
HEAR THE NAME IS MAKING THEM
MORE AWARE. IT'S A PERFECT
STAGE TO INTRODUCE PEOPLE TO
DIVERSE FOODS.
DIVERSE FOODS. >> YOU MENTIONED A LITTLE
CINNAMON.
CINNAMON.
CINNAMON. >> I LOVE YOU EVERY TIME YOU
COOK.
COOK.
COOK. LET'S TALK ABOUT, AS YOU SAID,
EATING WITH YOUR EYES.
HERE IS A LUNCH TRAY. WE ARE
REMEMBER WHAT THAT LOOKED LIKE.
THIS LOOKS CONSIDERABLY BETTER.
WHAT HAVE WE GOT?
>> THIS IS OUR SCRATCH MADE
CHOW MEIN WE MADE IN THE
CENTRAL KITCHEN.
CENTRAL KITCHEN. WE SERVE THAT ON FRIDAY AT THE
ELEMENTARY TO CELEBRATE THE
LUNAR NEW YEAR.
THOSE SPRING ROLLS ARE ACTUALLY
SPRING ROLLS THAT THE CHILDREN
HAD.
HAD.
HAD. DUCK
HAD. DUCK SPRING ROLLS WITH VEGGIE
CHOW MEIN.
CHOW MEIN. AND THEN IN FRONT OF THAT WE
HAVE SOME SHRIMP AND GRITS THAT
WE WILL BE INTRODUCING TO THE
KIDS HERE SHORTLY.
>> THAT LOOKS GOOD.
IS IT A LITTLE SPICY?
>> IT'S NOT.
JUST A LITTLE PAPRIKA. A LITTLE
SECRET SPICE FROM CHEF COLLINS.
YEAH.
YEAH.
YEAH. >>
YEAH. >> AND A GREAT FRUIT.
>> FRUITS AND VEGGIES.
>> WHEN YOU'RE LOOKING AT
CREATING THESE MENUS, OBVIOUS
THE, YOU HAVE A PROTEIN AND A
STARCH AND FRUIT AND SOME
VEGETABLES INCLUDED IN ALL OF
THIS, WHAT ARE THE PARAMETERS
FOR WHAT YOU'RE TRYING TO
PREPARE?
PREPARE?
PREPARE? >> THERE ARE GUIDELINES THAT WE
NEED TO FOLLOW.
IT NEEDS TO BE REALLY WELL-
BALANCED.
BALANCED.
BALANCED. WE HAVE TO MEET GRAINS AND
FRUITS AND VEGGIES RULES, SO WE
ALWAYS TRY TO FIT THAT
GUIDELINE, BUT ALSO STILL BE
ABLE TO PRESENT FLAVORFUL AND
DELICIOUS FOODS FOR THE KIDS.
>> WE ALWAYS SAY BREAKFAST IS
THE MOST IMPORTANT MEAL, BUT,
FRANKLY, KIDS GOING TO SCHOOL
NEED A LUNCH.
RIGHT?
RIGHT?
RIGHT? >>
RIGHT? >> RIGHT.
>> RIGHT.
>> RIGHT. >> PART OF THE PROBLEM IS IF
YOU DON'T LIKE WHAT'S ON THE
MENU YOU CAN'T BRING SOMETHING
HOME OR FROM HOME.
MAYBE YOU SKIP LUNCH.
AND THEN WHAT HAPPENS?
>> WE WOULD HATE TO SEE THAT.
WE REALLY WANT, THAT'S WHY WE
ARE VAMPING UP OUR MENU AND
TRYING TO GET KIDS TO COME IN
AND EAT THESE FLAVORFUL AND
DELICIOUS FOODS.
DELICIOUS FOODS. OUR KIDS NEED THE ENERGY TO BE
ABLE TO FOCUS AND LEARN ALL THE
AMAZING THINGS THEY'RE LEARNING
AT SCHOOL.
AT SCHOOL. >> WHAT IS IT LIKE FOR YOU
KNOWING THAT SCHOOL LUNCH HAS
BEEN KIND OF ON PAR FOR
EVERYONE.
EVERYONE.
EVERYONE. WHEN MENUS GET BETTER PEOPLE
REALLY NOTICE IT WHAT IS THE
FEEDBACK?
FEEDBACK?
FEEDBACK? >> THE FEEDBACK HAS BEEN REALLY
GREAT THIS YEAR.
WE HAVE THINGS SUCH AS TAMALES
THAT HAVE GONE ON THE MENU WITH
THE HUSKS AND EVERYTHING.
BRISKET.
BRISKET.
BRISKET. >> MIGHT AS WELL LEARN HOW THAT
WORKS.
WORKS.
WORKS. >>
WORKS. >> EXACTLY.
>> EXACTLY. WE HAVE LIKE POT STICKERS.
THE FEEDBACK HAS BEEN
PHENOMENAL.
PHENOMENAL. IT IS REALLY EXCITING TO BE A
PART OF IT.
>> YOU MENTIONED BRISKET.
>> YES.
>> YES.
>> YES. WE HAVE A DELICIOUS BRISKET ONE
OF THE COMMENTS I HEARD FROM A
MOM IS HER KID CAME HOME AND
SAID I HAD STEAK AND MAC &
CHEESE AT SCHOOL.
>> HOW DO I SIGN UP FOR THAT?
>> EXACTLY.
>> EXACTLY. >> THAT'S GREAT.
IS THIS GOING BEFORE ELEMENTARY
SCHOOLS ONLY OR IS THIS ACROSS
THE BOARD?
THE BOARD? >> WE STARTED IMPLEMENTING IN
THE ELEMENTARY.
THE ELEMENTARY. WE HAVE A LOT OF SCHOOLS, OVER
100 SITES, THAT WE FEED.
WE ARE AND LAMENTING ONE BY ONE
AND GETTING FEEDBACK AND MORE
INFORMATION ABOUT HOW IT'S
GOING WITH ELEMENTARY.
EVENTUALLY IT WILL BE ALL OF
THE SCHOOLS.
THE SCHOOLS. >> YOU CAN DIAL IT IN.
>> EXACTLY.
>> EXACTLY. >> DO I GET TO TASTE ONE OF
THESE?
THESE?
THESE? THAT LOOKS SO GOOD.
I'M GOING TO RUN OVER HERE AND
GET THIS. WHICH IS YOUR
FAVORITE AS YOU COOK THESE UP
AND DESIGN THEM?
>> I DO LOVE THIS JERK CHICKEN
AND PLANTINGS, FOR SURE.
IT'S ONE OF MY FAVORITE THINGS.
>> I DON'T THINK YOU CAN GO
WRONG WITH THAT.
>> I THINK IT'S REALLY LIKE IT
BECAUSE THE PLAN TAINE IS
NATURALLY SWEET.
NATURALLY SWEET. THE KIDS REALLY LIKE THE SAVORY
AND SWEET COMBINATION.
>> THAT IS SO GOOD.
>> THANK YOU.
>> I'M SORRY I CAN'T ASK YOU
QUESTIONS.
QUESTIONS. THERE WE GO.
DO YOU HAVE A FAVORITE?
>> YEAH.
>> YEAH.
>> YEAH. THE PLANTINGS ARE REALLY FUN
FOR ME.
FOR ME.
FOR ME. I'M WORKING ON, HOPEFULLY,
BRINGING A RECIPE FOR A
BRAZILIAN NATIONAL DISH. THAT
WOULD BE FULL CIRCLE FOR ME
COMING INTO THIS SCHOOL AND
NOBODY KNOWING BRAZIL AND THEN
SERVING TRADITIONAL FOODS TO
THE KIDS.
THE KIDS.
THE KIDS. >> ISN'T THAT COOL?
THAT WAS A BARRIER FOR YOU AND
HERE YOU ARE OPENING IT UP OR
OTHER PEOPLE.
OTHER PEOPLE. >> EXACTLY.
>> EXACTLY. DUCK EGG ROLLS WERE A HIT.
EATING DUCK AS A CHILD, THAT IS
SUPER COOL.
SUPER COOL. >> THE SHRIMP AND GRITS.
>> THEY ARE ALL MY FAVORITE.
>> THANK YOU SO MUCH AND
CONGRATULATIONS ON THIS
PROGRAM.
PROGRAM.
PROGRAM. >> THANK YOU.
>> PLEASE HEAD OVER TO KNEW THE
NEW DAY WEBSITE TO CHECK OUT
THE JERK CHICKEN RECIPE.
WE CAN ALL HAVE THAT.