Juicy, local apples, natural compost, food samples from Whole Foods, Noodles & Company, Chipotle and Sweetgreen.
All of this was part of RFFK’s 3rd annual Food Day, hosted by Hollin Meadows Elementary School in Alexandria, accessible to the many Cluster 4 families who support the real food movement.
Special guests included Michael Jacobson, director of Center for Science in the Public Interest and founder of Food Day; Jessica Donze Black, director of the Kid’s Safe and Healthful Food Project, Pew Charitable Trusts; and Mike Curtin, Chief Executive Officer of D.C. Central Kitchen.
Celebrity Chefs included Cathal Armstrong of Restaurant Eve, David Guas of Bayou Bakery, and Pastry Chefs Bev Bates of Vidalia, Kate Jansen of Willow and Susan Wallace of Black Salt. Popular recipes from our pastry chefs can be found here.
Also joining us were experts in food allergies, sleep, physical activity and sports nutrition, as well as eco-schools and farm education. RFFK partnered with Arcadia Farm, who supplied produce for a huge salad, and spoke on sustainable growing practices. All the kids were kept busy and entertained with FitKids.