Before she was the host of jet setting TV shows like Gourmet’s Diary of a Foodie, Louisa Chu was a recent graduate of Le Cordon Bleu, staging at some of the world's best restaurants, like Alinea and El Bulli.
This may come as shock to anyone who hasn't stood in the hot lunch line or watched a certain popular high school sitcom recently, but the school food program is way behind the nutritional times.The stuff on offer is frequently full of starch, fat and salt, and low on whole grains and fresh fruits an
Quinoa, once a staple of the Incas, is now increasingly popular in the U.S. It's high in protein and iron, and much of it comes from the windswept, high-altitude plains of Bolivia, known as the altiplano.The Bolivian altiplano doesn't look like good farmland. It doesn't even look fertile.