Podcast appearances and mentions of Ann Cooper

Ann Cooper visits Google to discuss her book "Lunch Lessons: Changing the Way We Feed Our Children".   Remember how simple school lunches used to be? You'd have something from every major food group, run around the playground for a while, and you looked and felt fine. But today it's not so simple. Schools are actually feeding the American crisis of childhood obesity and malnutrition. Most cafeterias serve a veritable buffet of processed, fried, and sugary foods, and although many schools have attempted to improve, they are still not measuring up: 78 percent of the school lunch programs in America do not meet the USDA's nutritional guidelines. Chef Ann Cooper has emerged as one of the nation's most influential and most respected advocates for changing how our kids eat. Ann has worked to transform cafeterias into culinary classrooms. In her book  Lunch Lessons, she spells out how parents and school employees can help instill healthy habits in children. She explains the basics of good childhood nutrition and suggests dozens of tasty, home-tested recipes for breakfast, lunch, and snacks. Yet learning about nutrition and changing the way you run your home will not cure the plague of obesity and poor health for this generation of children. Only parental activism can spark widespread change. With inspirational examples and analysis, Lunch Lessons is more than just a recipe book—it gives readers the tools to transform the way children everywhere interact with food. Originally published in April of 2007. Visit http://youtube.com/TalksAtGoogle/ to watch the video.

Farmed salmon was the UK's most valuable food export in 2023, according to the HMRC, with £581 million pounds worth of international sales. But Scotland's salmon farmers reckon they could have made far more, and that Brexit has cost them up to £100 million a year worth of exports.Flax is grown commercially to produce fabrics like linen in the Netherlands, Belgium and Northern France and it was once common in fields around the UK too, but not any more. However, some small-scale flax producers are passionate about its potential and feel it could, once again, have a commercial future. We visit Simon and Ann Cooper who grow flax and use traditional methods and home-made tools to process it into fabrics for things like sailcloth and fishing nets.And new research suggests spreading basalt dust on arable fields could help capture carbon and boost yields. The process is known as ‘enhanced rock weathering' and uses a by-product of the road-building industry.Presented by Caz Graham Produced for BBC Audio in Bristol by Heather Simons

This week kicks off Women's History Month and March Madness with the harrowing stories of how women's bodies have been historically used against their consent to further medical progress, merely experiment, discipline and punish, or to monetarily profit. Stauney and Sadie tell the maddening stories of Rosemary Kennedy, Ann Cooper Hewitt, Henrietta Lacks, and many other unnamed women who were affected by this misogyny in the early days of human history and how that has rippled down to today. Stay tuned for another episode this week, and check out our March Madness collection at morethanamusepodcast.com/store Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef Ann Cooper is a celebrated author, educator, and enduring advocate for better food for all children. She has been a relentless champion of school food reform for improved child nutrition. Known as the “Renegade Lunch Lady,“ Chef Ann founded the Chef Ann Foundation in 2009, a nonprofit organization dedicated to helping schools take action so that every child has daily access to fresh, healthy food.Chef Ann Cooper: “In the beginning, I just kind of thought, I know what's right. This is what I want to do. I'm going to push, I'm going to push, and I'm going to push and yell and scream and jump up and down and people will listen. And I think maybe, you know, 25 years ago, there was a place for that, but I've come to learn that system change has to be really inclusive. It has to be collaborative. Doesn't mean I can't jump up and down and yell and scream, but I have to listen as much as I yell and I have to bring everyone to the table. And when you do that, it's maybe slower, but then this change becomes more sustainable and more people come under the umbrella.”00:20 Intro to Chef Ann01:14 How a digital lunch box could change the world04:02 The role of parents, educators, farmers in school food reform04:50 From renegade to mainstream 06:42 Why collaboration is essential to sustainable systems change 09:10 Pushing from the inside vs. hammering on the outside 10:16 Future opportunities for shifting school foodservice operations12:05 Working on a continuum to evaluate partners and focus efforts13:55 The catalyst for change comes from within15:04 Levers for changemaking: food, finance, facilities, human resources, marketing17:02 Shedding light on the nuanced school food rules and regulations 19:26 Changing behavior through ownership and education21:14 The two things that would change everything: free school meals for all and higher reimbursement rates22:21 What partners, policy, and patience have to do with changemaking24:43 How to become a leader and changemaker26:59 Reflections from founding and scaling a social impact organization31:13 Takeaways for changemakers LinksChef Ann FoundationFood Lab Talk Episode: Stephen RitzFood CorpsUSDA School Meal StandardsKeep in TouchSubscribe, rate, review the show at foodlabtalk.comFollow Food Lab talk on YouTube and LinkedIn*The views expressed by the guests in this podcast don't necessarily represent the host's views, nor those of his employer.

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When lightning strikes, where do you go to avoid injury? If you live in the United States, you likely have easy access to a safe building or car. In fact, fewer than 20 people die annually from being struck by lightning. But for people who live in the developing world, the risks of injury or death are magnified because they do not have access to safe locations.  Dr. Mary Ann Cooper, age 74, an early pioneer in emergency medicine, is dedicated to saving lives through public education and building engineering.   She is Founder and Managing Director of African Centres for Lightning and Electromagnetics Network, a nonprofit dedicated to reducing deaths, injuries, and property damage from lightning across Africa, and is active internationally with many other lightning safety programs around the world.  Dr. Cooper emphasizes:  It is impossible to prevent lightning; WHERE you go is much less important than WHAT YOU DO, which is take action.Lightning is the most common climate threat to life across the globe. Connect with Dr. Cooper:Email: macooper@uic.edu   website: https://ACLENet.org

Today - With a new assignment on the U.S. Senate's Armed Services Committee, Arizona Senator Mark Kelly visited Fort Huachuca on Monday to share his ideas on keeping the installation and its electronic proving ground positioned for any future conflict.  Support the show: https://www.myheraldreview.com/site/forms/subscription_services/See omnystudio.com/listener for privacy information.

This week (another listener recommendation), Syd and Jess are here to tell you the tragic story of heiress Ann Cooper Hewitt, who woke up from what she thought was a routine appendectomy to hear the nurses tell her mother that she "didn't suspect a thing." Scandal, rumors, and forced sterilization - this week's story is about one woman who took her mother to court over what she said was a greedy attempt to steal Ann's inheritance.  If you want to help us grow, subscribe and leave us a review on Apple Podcasts, Spotify, Stitcher, or wherever you get your podcast fix! Sources for this episode: https://bookshop.org/books/the-unfit-heiress-the-tragic-life-and-scandalous-sterilization-of-ann-cooper-hewitt/9781538753354 https://www.grunge.com/625076/the-tragic-true-story-of-heiress-ann-cooper-hewitt/https://www.townandcountrymag.com/society/money-and-power/a35597816/ann-cooper-hewitt-unfit-heiress-audrey-clare-farley-excerpt/https://nypost.com/2021/04/19/the-shocking-story-behind-nycs-cooper-hewitt-family/https://msmagazine.com/2021/04/20/the-tragic-life-and-scandalous-sterilization-of-ann-cooper-hewitt/https://crimereads.com/how-one-womans-forced-sterilization-led-to-a-mayhem-charge-and-exposed-a-secret-world-of-medical-atrocities/ https://narratively.com/the-curious-case-of-the-socialite-who-sterilized-her-daughter/https://thisiscriminal.com/episode-165-unfit/Music from Uppbeat: https://uppbeat.io/t/danijel-zambo/fairytalesLicense code: ZQGXUZWNXEBLK6Y0Planes, Trains, & Kids Abroad travel podcastThis travel podcast was created to inspire families to travel abroad.Listen on: Apple Podcasts SpotifySupport the show

In today's episode, we speak with internationally-recognized author, educator, and public speaker, Ann Cooper—recognized by the New York Times as today's “Renegade Lunch Lady.” Ann's life mission is dedicated to making quality, delicious, nutritious, and sustainable school food accessible for all children. As the Director of Nutrition Services for the Boulder Valley School District, she launched the widely praised “School Food Project”, which replaced highly processed lunches with healthy scratch-cooked meals. Since retiring, Ann continues to focus on working through the Chef Ann Foundation and Lunch Lessons LLC.Listen as Ann talks about examining our current society's food culture, improving children's food literacy, and ways we can fix our school food crisis.

See omnystudio.com/listener for privacy information.

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Find your purpose, align with your passion, think that you can make a difference and you just might. As chefs and educators, we have a desire to discover what we were meant to do and how what we do might just make a dent in the universe. We have the power to steer individuals in a certain direction, to fill stomachs, inspire, reward, comfort and celebrate, and give others a chance to break bread and raise a glass. But, to feed the young who might not know where their next meal is coming from, to set the stage for them to learn and grow - now this is a noble purpose. Join CAFÉ Talks Podcast for an important interview with Chef Ann Cooper of the Ann Cooper Foundation, a non-profit organization dedicated to doing just that - setting the stage for learning through good nutrition, flavorful plates of food made from scratch and prepared with care and understanding.

Ann Cooper was the very first NPR correspondent in Moscow back in 1987. After the collapse of the Soviet Union, there were high hopes of establishing free, independent media in Russia. What went wrong? We meet Ann at her apartment in New York on March 24. The conversation is led by Karolis Vyšniauskas. Archival footage and additional links: https://nara.lt/en/articles-en/ann-cooper-on-the-annihilation-of-russia-s-independent-media Support NARA: https://contribee.com/nara 

It's a feminist true crime story time! In this episode Summer tells the story of Ann Cooper Hewitt, who was involuntarily sterilized by her mother in order to steal her inheritance. The ensuing court case captured the attention of a nation that was on the leading edge of eugenics—the United States. The post The Tragedy of Ann Cooper Hewitt appeared first on Sheologians.

It's a feminist true crime story time! In this episode Summer tells the story of Ann Cooper Hewitt, who was involuntarily sterilized by her mother in order to steal her inheritance. The ensuing court case captured the attention of a nation that was on the leading edge of eugenics—the United States. The post The Tragedy of Ann Cooper Hewitt appeared first on Sheologians.

Todd-versations always ask each of us to inspire someone.  Listen as we hear as Ann shares ways the Chef Ann Foundation has worked to help grow children to their potential in the company of such standouts as Michelle Obama, Alice Waters, Courtney Sale Ross, Whole Foods Market, and more. This episode is inspiring and a roadmap, similar to the Foundation's "School Food 101."  The Heavy lifting completed; this is an easy can do. Try sitting down with a child to eat a meal, cook with them, shop with them, model healthy eating practices. They are watching and learning more from what we do than we can imagine. Ann Cooper lives a full life and continues to impact our world in ways that will be felt for generations to come. Be inspired!

Ann Cooper Hewitt was the daughter of one of the socialite queens of New York, Maryon Cooper Hewitt.  Though she was born into a lap of luxury, she did not live a charmed life.  Her relationship with her mother came to a head when she learned of the heinous actions Maryon had secretly taken against Ann solely in an effort to obtain more money.  SHOW NOTESThe Unfit Heiress, Audry Clare Farleyhttps://narratively.com/the-curious-case-of-the-socialite-who-sterilized-her-daughter/https://www.tennessean.com/story/news/2019/05/20/tennessee-inmate-sterilization-program/3748232002/https://nypost.com/2021/04/19/the-shocking-story-behind-nycs-cooper-hewitt-family/https://www.townandcountrymag.com/society/money-and-power/a35597816/ann-cooper-hewitt-unfit-heiress-audrey-clare-farley-excerpt/https://www.dailymail.co.uk/femail/article-9499651/Inside-shocking-1930s-trial-socialite-Ann-Cooper-Hewitt-sued-mother.htmlhttps://www.insideedition.com/the-tragic-and-disturbing-story-of-ann-cooper-hewitt-the-heiress-forced-to-be-sterilized-67009https://www.salon.com/2021/04/20/eugenics-racism-and-the-forced-sterilization-of-heiress-ann-cooper-hewitt/

Ann and Denise sit down with Ann Cooper, whose life mission has been to educate children in the remotest corners of the earth.

In this episode we meet with “Renegade Lunch Lady”, Chef Ann Cooper.  Ann is the founder of the Chef Ann Foundation, a non-profit organization dedicated to promoting real food and scratch-cooking in schools.  We talk about the importance of improving the food we serve our kids in school, the challenges COVID-19 has presented to feeding kids everywhere, and the benefits of the Universal School Meals Program.

2 Corinthians 8 | Psalm 68:1-18 | Ezekiel 8

The Champagne 3 parts champagne 1 part lime juice 1 part triple sec 1 part tequila Shake 'er up Pour into a champagne flute with a sugar rim The Pimm's (next week's ingredients!): tequila, Pimm's No. 1, lime juice, simple syrup ----- The Unfit Heiress: the Tragic Life and Scandalous Sterilization of Ann Hewitt Cooper by Audrey Clare Farley - https://www.amazon.com/Unfit-Heiress-Tragic-Scandalous-Sterilization/dp/1538753359 ----- Got an idea for a case? Hang out with us on Insta! https://www.instagram.com/margsandmayhem1 We're also on Facebook! https://www.facebook.com/margsandmayhem ----- Under Section 107 of the Copyright Act 1976, allowance is made for “fair use” for purposes such as criticism, comment, news reporting, teaching, scholarship and research. My videos are always made by researching a large variety of sources, and any appearance of similarities is purely coincidental. For any potential issues, or to reach out to me for any reason, please email margsandmayhem@gmail.com. ----- Royalty Free Music from: https://stock.adobe.com/search/audio?k=356920789 Artists: White Bones Composers: White Bones Audio source: Epidemic Sound Adobe Stock Asset ID: #356920789 License: ASLC-F7648CF-B07863A57B

Welcome to the 30th episode of Wild Society!New York City in the 1970’s was full of freedom and fun as the disco era took over. But when day turned to night, many people feared for their life as a serial killer roamed the streets. The media dubbed him the “.44 Caliber Killer” due to his weapon and bullet of choice. He prowled the streets of New York City late at night in search for young women with long brown hair. He would then shoot with intentions to kill. He began taunting police with hand written letters and gave himself the name “Son of Sam.” After being on the hunt for 13 months, killing six and injuring many others, David Berkowitz, known as "Son of Sam", was finally arrested outside of his apartment. Why did he kill? Why did he pick the name "Son of Sam"? And what is he up to now?Camera bulbs flashed as a young socialite took the stand in a trial that would intrigue the American public for the next several months. It was January of 1936, and heiress Ann Cooper Hewitt was suing her mother in a San Francisco court for $500,000 (roughly $9 million today). What the plaintiff claimed happened to her would fill newspapers from coast to coast and cause a nation-wide scandal.Check out our merch hereSee all of our episodes hereSend us case ideas, or personal stories hereBird Song by Sherree ChamberlainSon of Sam Sources:The New York TimesIDOxygenCBS NewsMen’s HealthMiddle Tennessee State UniversityBiographyWikipediaDavid Berkowitz’s WebsiteAnn Cooper Hewitt Sources:Narratively.comYourConfidentialGhostWriter.comWikipedia

Today, I have the pleasure of sharing a conversation with someone I really admire, Chef Ann Cooper, an internationally recognized author, chef, educator, public speaker, and advocate of healthy food for all children, but is also the President and Founder of the Chef Ann Foundation.  Today, we are going to dig deep into exactly that: Healthy Food for all children, and I am looking forward to sharing all that Chef Ann has to offer. Alright, let's hop to it! Check out more on Chef Ann's work here: https://www.chefannfoundation.org/ https://www.thelunchbox.org/ https://www.thelunchbox.org/lunchroom-education Chef Ann Foundation Instagram  Chef Ann Foundation Facebook  Find out more and follow New Moon Wellbeing by clicking the links below: Newmoonwellbeing.org https://www.instagram.com/newmoonwellbeing/ https://www.instagram.com/_hgarland/ https://facebook.com/newmoonwellbeing Subscribe to the podcast to keep up to date on all new episodes! You can also donate to the podcast by clicking here. Thank you and be very well. Love, Hannah --- Send in a voice message: https://anchor.fm/newmoonwellbeing/message Support this podcast: https://anchor.fm/newmoonwellbeing/support

Listen to Chef Ann Cooper speak with Theresa about her own story and her long life passion of providing better food for all children. With schools going virtual all across the country, high unemployment rates, and 1 in every 5 kids in the US being food insecure, every school have to make sure that their food is being distributed to all children in need. Tune in to listen more about: - Challenges and opportunities for school lunch programs in the current pandemic. - Chef Ann Foundation and their valuable resources for both schools and parents and their Hero Highlights, where school lunch professionals are being honored for their work to ensure that no child goes hungry. - Mental health issues for both parents and children during the pandemic. - How food and cooking habits are currently changing. If you would like to honor your school lunch professional submit their story to https://www.chefannfoundation.org/knowledge-center/covid-19/hero-highlights. 

On our fourth episode of Dance History month, your co-hosts Martheya and Reyna interview Ann Cooper Albright and Ann Dils, co-editors of Moving History/Dancing Cultures: A Dance History Reader. In this episode, we go behind the screen and talk about why and how they co-edited Moving History/Dancing Cultures, nurturing friendships and scholarly networks, how they define dance history now, their National Endowment for the Arts-funded digital collection, Accelerated Motion: Towards a New Dance Literacy, and advice for emerging authors and artists.  Show kNOwtes: http://www.knowboxdance.com/podcast.html kNOwBOX dance Film Festival: https://filmfreeway.com/knowboxdancefilmfestival.

Lauren Ann Cooper was in her mid-twenties when she opened her first L.A. Green and has since watched it grow to three locations and online, growing a loyal fan base of women who keep coming to her for not only beautiful clothing, but for outstanding service. She talks to Inside Source about being underestimated, why she considers retail a service industry, and learning from both failures and successes.

Overcoming Labels with Jean Ann Cooper

Kevin Hale shoots with Beth Lauren Dunn, Hilary Ann Reinen & Lee Ann Cooper. They ladies chat me up on the Babes of Metal III - An Evening of Macabre Music and Brutal Burlesque event. They share stories of the first two events - what to expect at number three - chat up burlesque, aliens and other - just listen to the podcast. These lovely ladies shoot in their own unfiltered way. Check it out!!!Event details:The Harlots & Hellions are back - bigger, badder and more BRUTAL than ever before!The time has come for the third-annual BABES OF METAL, featuring some of Louisville's most devilishly delicious dancers, and music by local metal favorites Volcandra, Ohlm, and Blind Scryer.Hosted by 21st Amendment Tavern - Doors at 9:00 - Show at 9:30These shows have SOLD OUT in the past, so get your tickets early - this is one you won't want to miss!Prices:Online Pre-Order - $10.00Door - $12.00VIP - $15.00 (Limited Reserved Seating) SFTL Social Media - Facebook | Instagram | Twitter 

Americans have become distant from their food. It was once the case that people either grew food themselves or perhaps, just one step away from it, buying food from farmers or from markets served by local farmers, but boy, is it ever different now. Food is processed, it's shipped long distances, and people are less in touch with how food is created, how to cook it, and more. There are some impressive efforts underway to help correct this problem. Some of the more impressive ones that focused on children such as the work of Carolyn Federman, the inspiration behind a highly innovative program known as Charlie Cart. About Carolyn Federman Carolyn Federman is the founder and executive director of the Charlie Cart project, a nonprofit program designed to scale food education in the classroom. Carolyn has worked for more than a decade to transform the food system through educational programming, school lunch reform and activism. She served as development director and executive director of Alice Waters Edible Schoolyard Project, formerly known as the Chez Panisse Foundation, and consulted for British chef Jamie Oliver's Foundation. She's done other important work on this at the University of California at Berkeley, and at other places. Interview Summary Carolyn, please tell us about Charlie Cart and how it works. Sure. The Charlie Cart project is a food education platform. We provide tools, curriculum, training and support for organizations like schools and libraries to implement hands-on cooking lessons right in the classroom. To give you a visual, imagine an art cart from your high school days. The teacher rolls it into the room, they unpack the supplies, and then suddenly, the students' workstation, your desk, is transformed into an art studio. With the Charlie cart, the room becomes a prep kitchen. Students are working together to read and follow a recipe. They'll mix, measure, peel, grate. They learn to use all of the essential kitchen tools, and they're getting hands on exposure with fresh foods. Each recipe is part of a lesson plan. It's a full curriculum that's tied to math, science and English language arts, so teachers can maximize their instructional time. Then all of these components are tied together through our educator training. So when an organization joins the Charlie Cart fold, we train their existing staff to lead the lessons themselves, and our goal is to give educators the confidence to lead hands-on cooking lessons, and empower that organization to create a sustainable program. Highly innovative. So give us an example of Charlie Cart in action. What might be an example of a lesson plan or something students would actually do? The teacher would roll the cart into a classroom, and you can imagine as with the edible school year, there might be three workstations where the students have pushed their desks together, and maybe they have covered those desks with butcher paper, so it actually looks like a prep table. The lessons have a recipe that the children would be following. The teacher would give an introduction, so maybe they would be making, let's say, hand pressed tortillas with avocado. The teacher would give an introduction about the ingredients. Maybe they'll talk a little bit about corn, and the curriculum actually has a through line of corn so that every season starts with a corn lesson and the students ... If they go from kindergarten through fifth grade with the curriculum, they learn about popcorn, all the way to corn syrup by making homemade ginger ale at the end in fifth grade. The teacher might introduce how corn is processed and made into the flour that they're using to make the tortillas, and then the students would sit down at their tables and actually follow the recipe to make the tortillas, and then the teacher would cook it at the cart. Let's talk about how your experience led you to Charlie Cart. You've done a lot of work on food system change, you've done direct program and you've done policy. You've done advocacy. What made you come to the idea of Charlie Cart, and how did all that experience become important? The idea really grew out of need. I was doing a lot of volunteer cooking in my kids' classrooms and found that I would done a lot more if I had a centralized place to keep all the equipment. My kids' school just happens to be on a big hill, so I had to lug all of these bags of gear up the hill and then go back down to my car and lug more, and I found that really frustrating. I asked a friend to help me design something where we could warehouse all of the equipment, and we would be able to ... It would just be much easier for me to conduct lessons, and then it turned out that a lot of other people had that same need. The project that really influenced this from all of my work was when we worked on school lunch reform. I was at the Shape and East foundation, and we've transformed the school lunch program with Ann Cooper at Berkeley Unified School District. There were a couple of pieces that really stood out about that project. Firstly, just understanding that kids have little to no agency when it comes to what they eat. The cafeteria is a place where you see clearly all of the outside forces making decisions for kids about their food, and corporations and their marketing dollars, and racial and economic inequality, politics. I mean, I don't need to tell you Kelly, because you're so familiar with this, but they're up against an avalanche. The other piece I took away from that experience is that no matter what changes you implement, nothing can really move forward without the buy-in from students, parents, and administrators. So to build that buy-in, you have to understand the region, the economy, the culture, and the constituency. For that reason, the work really needs to come from within the community itself. There's no one size fits all approach. If folks want to implement food education, they need the tools and support to do it. So- Give us a sense of how the idea is spreading, how many Charlie Carts are there out there and are you happy with the momentum? Spreading really quickly. We have about 115 sites in 32 states, and yes, I am really happy with the momentum, it's been really exciting to see. I'd say the variety of organizations has been the most surprising is just a hugely broad spectrum of folks that are coming forward and embracing food education programs. I know that you've traveled to urban and rural schools, to libraries, food banks, and they're all using Charlie Cart to teach kids about foods. You mentioned being surprised by the diversity of places where the cart is being used. Are there other things that you've seen that have surprised you? Yeah, so as I was saying about the variety of organizations, that's been a huge surprise, and as you mentioned, the geography; just some of the ... What I would have imagined to be unlikely places talk, Alaska, Pine Bluff, Arkansas and kind of everything ... Everyone in between, and the types of organizations. Libraries, juvenile detention centers, boys and girls clubs. The Charlie Cart was designed for schools, but all of these organizations are coming forward and the embracing food education as a way to improve the health of their communities. That's exciting to see. Then we see just really extraordinary people on the ground. There was one time that comes to mind when we were in Waynesboro, Georgia. It's kind of in the center of the state there, and the nutrition services director greeted us, and she was all dressed up. She looked as if she was going to a dinner party, her hair was perfectly done. She had this beautiful cashmere sweater on, and this giant colorful necklace. She sat down with us and explained how she had been working with the local farmers to get them to pick collard greens when they were younger so that they were sweeter, and the kids would be more likely to eat them. She's out there in the community doing that kind of work, and then later in the afternoon, we ran into that nutrition services director again in the cafeteria. She was in the same outfit, only this time with a hairnet, and she's running this giant machine that wraps up the leftover school meals so that they can be delivered to seniors and the local Meals on Wheels program. Wow. What a wonderful story. So you've been working on this topic for more than a decade, and what sort of changes have you seen during that time? I think you might agree with me that our industry is finally becoming mainstream. When I first started working for Alice Waters back in the early 2000s, very few people understood what she was trying to do with the Edible Schoolyard, and today there's something like 10,000 school garden programs in the Edible Schoolyard network. There's definitely a lot more public support for food education, and at the same time, there's also been more willingness to collaborate across industries and agencies, which is something that was not really possible in the past. We see this a lot with our sites. At the Low Country Food Bank in Charleston, South Carolina. They were trying to increase the amount of fresh food that they distributed to their clients, but they found that their clients were throwing the food away because it wasn't familiar or they didn't know how to prepare it. The food bank got a Charlie Cart, and they took it out to senior centers, and community centers and teen centers, and they created an entire food education program. Then two years later, the South Carolina State Library also purchased a Charlie Cart, and now they are working together with the food bank to offer those cooking lessons to an even broader audience. And how do you see the Charlie Cart project having its greatest impact? We're trying support educators to be catalysts for culture change in their communities. I visited a school in Ranchester, Wyoming, where the principal told me how much learning to cook on the Charlie Cart meant to the kids at her school. She said that for some of those kids, dinner might be about crossing the street to the local liquor store for a candy bar. Now that they had a few lessons under their belts, they could fix themselves something to eat at home. If you think about it, just being able to look to prepare a simple meal for yourself. It's so basic, it's akin to literacy. I think it's difficult to get by in this life without it. You know, we're focused on empowering people like that principal, and just giving them the tools and support to make it happen. So Carolyn, I know in addition to Charlie Cart that you published a cookbook for kids age eight and up called Favorites For New Cooks. Can you tell us a bit about that? Yeah, thank you for asking about the book, Kelly. New Favorites is based on the fundamentals of the Charlie Cart curriculum, and it is simple recipes that don't compromise on flavor. It's using whole and processed foods, and it gives a lot of how-to visual instruction, so that kids can use the book on their own. I know that ... I've seen firsthand how kids can gain so much confidence from cooking, and the book is really about building that confidence, creating positive associations with food, and hopefully getting them to try a few new foods along the way, which is the same thing that we're doing with the Charlie Cart. Of course, the recipes are really good too. If people among our listeners are interested in learning more about Charlie Cart or finding your book, or let's say somebody wants to actually have Charlie Cart in their institution, how would they go about learning more? They would go to charliecart.org, and they can contact us there and they can find the book there. The book is also on Amazon or at your local independent bookseller. You know, I really admire this work Carolyn, because it's very hands-on; of course, by definition. It's got real geographic spread and spread across different kinds of institutions. What a difference it can make if a child learns to prefer different kinds of foods because of being introduced to them, to learn a little bit more about the story of food and where it comes from, and they learn how to handle it, cook it, et cetera. You can really make a big difference for the rest of their lives. So, congratulations for doing really inspired work, and thank you so much for joining us today.

Chef Ann Cooper is a celebrated author, chef, educator and enduring advocate for better food for all children. Known as the “Renegade Lunch Lady”, Ann has been honored by The National Resources Defense Council, selected as a Kellogg Food and Society Policy Fellow, and awarded an honorary doctorate from SUNY Cobleskill for her work. In 2016, Ann was named “One of the Top 50 Food Activists” by the Academy of Culinary Nutrition. In 2009, Ann founded the nonprofit Chef Ann Foundation (CAF) to focus on solutions to the school food crisis. CAF provides tools, training, resources and funding to support schools transitioning to scratch-cooked meals made with whole, healthy food. In this episode Chef Ann shares her vision for the future of school nutrition and offers guidance of how others can be a part of the process of making fresh, delicious food accessible to school children.  http://www.chefannfoundation.org   http://www.thelunchbox.org/

I examine the logic of Eugenics

Being the “first and only” created childhood isolation and periods of self-doubt, but in the end, worked to underscore the old adage: “what don’t kill you only makes you strong”. Iris went on to achieve multiple successes as a serial entrepreneur and gaining national recognition as the founder of Glory Foodsn with an array of shelf-ready and frozen ethnic food products found on the shelves of Walmart, Kroger, Winn Dixie and countless other regional grocery chains. If you liked what you heard, please hit the SHARE button above and share this episode with your network! Please visit our website for more inspiring stories: www.TrailBlazersImpact.com Subscribe to our email list to get all our latest podcasts directly to your inbox: http://bit.ly/2ZBeoW9 Did this episode get you thinking? Please share your thoughts with us at hello@trailblazersimpact.com Keep in touch with Trailblazers Impact here: Twitter: @TrailblzrsImpct Facebook: @TrailBlazersImpact Instagram: @trailblazersimpact LinkedIn: TrailBlazers Impact Podcast

Kevin Hale shoots with Lee Ann Cooper - #LeeLeeThePaintedLadee - talking comedy, burlesque, music, 'lifestyle' stuff & more. A very entertaining podcast with Lee Ann. Check it out!

Ann Cooper was the NPR's bureau chief in Moscow when the Soviet Union was collapsing. Now a professor at Columbia Journalism School, she covered Mickiewicz rally in 1987 and came back to Vinius on the bloody night of January 13. We met her in New Mexico to remember both of the events and discuss the state of modern journalism. Ann Cooper's essay on her time in Vilnius including links to NPR reports: https://roadsandkingdoms.com/2018/from-lithuania-with-love/ Support NYLA podcast at https://patreon.com/NanookMultimedia

Tater tots and nachos are out at Boulder schools. Roast chicken and brown rice are in. Chef Ann Cooper was once known as the Renegade Lunch Lady for transforming what kids eat. Now her videos teach others how to make the switch. Then, a startup that’s found a market for food that would have been thrown out. And, a film that pays tribute to Vincent Van Gogh is animated entirely by thousands of oil paintings.

Meet Chef Ann Cooper the Renegade Lunch Lady. She is a celebrated author, chef, educator and enduring advocate for better food for all children. A graduate of the Culinary Institute of America, Ann has been a chef for more than 40 years, over 17 of those in school food programs. She currently serves as the Food Services Director for the Boulder Valley School District. Known as the “Renegade Lunch Lady”, Ann has been honored by The National Resources Defense Council, selected as a Kellogg Food and Society Policy Fellow, and awarded an honorary doctorate from SUNY Cobleskill for her work. In 2016, Ann was named “One of the Top 50 Food Activists” by the Academy of Culinary Nutrition. In 2009, Ann founded the nonprofit Chef Ann Foundation (CAF) to focus on solutions to the school food crisis. CAF provides tools, training, resources and funding to support schools transitioning to scratch-cooked meals made with whole, healthy food. Chef Ann is a trail blazer! She is enthusiastic and an advocate for our children's health. She has amazing resources on her website, http://chefannfoundation.org. I first found Chef Ann because of her amazing TED talk. https://www.ted.com/talks/ann_cooper_talks_school_lunches Want help finding your health? Please visit our website http://howtohealth.org. Our YouTube page: How to Health TV https://www.youtube.com/channel/UCamJm2s0C-X6iB3dasee2iQ Find out what we are eating, cooking and just plain having fun on Facebook and Instagram. https://www.facebook.com/HowToHealth.org/?ref=bookmarks https://www.instagram.com/howtohealth_org/

"Hungry kids can't think and malnourished kids can't learn - that's just the reality," says Chef Ann Cooper (aka the Renegade Lunch Lady). Today Ann shares how she's working to transform school lunches for all and setting new - higher - standards.

Last December 95 prisoners had their sentences shortened by President Obama. This was part of an ongoing effort to use clemency to free non-violent drug offenders who were given harsh sentences for their crimes. For 53 year old Ramona Brant this meant she would not spend the rest of her life in prison. Brant was a first time offender convicted in 1995 on charges of conspiracy to possess and distribute cocaine. This summer Life of the Law is presenting some of the best and the brightest new voices in investigative reporting and audio production. This week's episode is from Shandukani Mulaudzi of the Columbia University Graduate School of Journalism. Reporter Shandukani Mulaudzi met Brant on February 2, as she was released from the Metropolitan Detention Center in Brooklyn. Mulaudzi later traveled to Charlotte, North Carolina, where Brant -- as part of the clemency agreement -- is living in a halfway house until mid-April. PRODUCTION NOTES Clemency was reported by Shandukani Mulaudzi and edited by Ann Cooper with production support from Jonathan Hirsch, Nancy Mullane, and Kirsten Jusewicz-Haidle. Special thanks to Kerry Donahue, coordinator of the audio program at Columbia University Graduate School of Journalism, Amy Povah of Can-Do Clemency for her support, and Romana Brant for sharing her story. Music in this episode is from Ketsa. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Lisa Ann Cooper driver Leadership Foundation og jobber til daglig med mangfold og integrering, noe som har preget hele livet hennes. Oppvekst i New York og Maryland, skolegang på Jamaica i nabohuset til Bob Marley og så - Norge. Her er hun også styreleder i Democrats Abroad og en svoren fan av Barack Obama.

Salad bars aren’t rocket science, but getting them right calls for careful, common-sense assembly with the right ingredients. If you’ve listened to Salad Bars Part 1 (and we suggest that you do), maybe you’re wondering if you can get salad bars to work in your district–or work better. Let’s Move Salad Bars to Schools can help. Need equipment donation? Technical assistance? A community of practice? You’ve come to the right place. This program was brought to you by Bonnie Plants. “78% of the districts that we surveyed reported increased purchases of fruits and vegetables after implementing a salad bar. The goal here is to provide more access to fruits and vegetables to kids.” [07:00] –Mara Fleishman on Inside School Food “With good education and signage – you do not have excess waste at salad bars.” [20:00] –Ann Cooper on Inside School Food

On today's show, it's the first Best of After the Bell. You're gonna love the insightful and thought-provoking talks by Michael Pollan, Sir Ken Robinson, Ann Cooper, Alan Watts, Richard Feynman, and Aardman Animations — along with new discussions and commentary about the key themes. Links for this episode:The Lion Interview - Creature Comforts - YouTubeAlan Watts "the Earth is People-ing" Animation - YouTubeFeynman :: Rules of Chess - YouTubeSir Ken Robinson: Do schools kill creativity? - YouTubeMichael Pollan: In Defense of Food 3 - YouTubeAnn Cooper: What's wrong with school lunches | Video on TED.comHumans Are Not Broken - Angelo's BlogThe Latest in Paleo Community on Facebook - Post a link or just say hi!

The Sustainable ChefThroughout his life Bryant Terry has tried many different diet plans. As a Chef he has explored cuisine from varied corners of the United States. Nationally known, he has participated in sustainable garden projects on both coasts and he has appeared in a featured article in the Sunday New York Times Magazine. Now a Berkeley resident, he has spoken at Alice Water’s and Ann Cooper’s school food project.In this conversation we chat about his new book “The Vegan Soul Kitchen” as well as his cooking roots, growing organic produce at home, school food, sustainable gardening, buying local food from farmers markets and what spices to use to enliven a meal.

Mel Levine on Individual Education plan for all.The Sustainable ChefThroughout his life Bryant Terry has tried many different diet plans. As a Chef he has explored cuisine from varied corners of the United States. Nationally known, he has participated in sustainable garden projects on both coasts and he has appeared in a featured article in the Sunday New York Times Magazine. Now a Berkeley resident, he has spoken at Alice Water’s and Ann Cooper’s school food project.In this conversation we chat about his new book “The Vegan Soul Kitchen” as well as his cooking roots, growing organic produce at home, school food, sustainable gardening, buying local food from farmers markets and what spices to use to enliven a meal. Teaching children language skills is always a challenge. Children all learn on their own time table. StageWrite.org has devised methods that use the elements and techniques of theater to engage both the learner and the instructor. We meet Elana Lagerquist, Founder and Executive Director, to learn how the program works and hear some antidotal evidence of the methods effect with instructors and at-risk students. Elana Lagerquist--Drama queens welcome.Stan contributes to the education gap.

Join me and my guest Chef Ann Cooper as we talk about the importance of healthy school lunches for our kids. We’ll explore how healthy school lunches impact learning, what a healthy school lunch program looks like and the obstacles to getting schools to implement redesigned lunch programs. Chef Cooper’s mission is expedite the change process and make better food … Read more about this episode...

Wealthy Ann Cooper Hewitt was sterilized at age 20 by her mother and two doctors, yet had no knowledge that the procedure was being done.  Find out how they tricked her into the surgery.  Also find out about the ten letter word that your QWERTY keyboard intentionally spells, the guy that blasted his left cheek... Learn more about your ad choices. Visit megaphone.fm/adchoices

Wealthy Ann Cooper Hewitt was sterilized at age 20 by her mother and two doctors, yet had no knowledge that the procedure was being done.  Find out how they tricked her into the surgery.  Also find out about the ten letter word that your QWERTY keyboard intentionally spells, the guy that blasted his left cheek... Learn more about your ad choices. Visit megaphone.fm/adchoices

See Jane Do is a multimedia program capturing the stories of everyday women doing extraordinary things for the planet.  We're on a quest as women and mothers to discover solutions and put the tips to the test.  It's real women with real solutions. When our kids started school food took on an entirely new meaning.  Goodbye real food.  Hello school lunches.  Have we really tables the idea that real, whole food is necessary, economical and most important, essential for our children?  Chef Ann Cooper, renegade lunch lady challenges the system and leads the way to healthier school meals and healthier children. 

Ann Cooper was a celebrity chef before she wrote a book, Bitter Harvest, that got her thinking about the connection between food and health. She has spent the past five years as head lunch lady for the Berkeley, CA school system, writing another book, Lunch Lessons, along the way. Ann's mission? To make sure every kid gets the healthy breakfast and lunch they need.

Join our conversation to discuss this very interesting book.

When no WMD could be been found in Iraq, several members of the Bush administration justified the imminent preemptive invasion because we could “not afford for the smoking gun come in the form of a mushroom cloud.” Turns out Saddam had no bomb, probably no bomb program. We've heard consistent fear-mongering from a Bush administration that appears eager to attack Iran. Bush himself recently linked Iran to WWIII! Now comes word from the National Intelligence Estimate that Iran halted its nuclear weapons program in 2003. The administration handles Musharraf with kid gloves as he asserts dictatorial powers to control a very volatile Pakistan, home of Doctor Khan's global atomic sales operation. 2005 Nobel Peace Prize winner Mohamed ElBaradei, Director-General of the International Atomic Energy Agency, has high praise for JOSEPH CIRINCIONE'S BOMB SCARE. "At a time of challenges and uncertainties regarding the nuclear non-proliferation and disarmament regime, the book offers a comprehensive review of the history and theory of nuclear weapons, as well as of the policy options before us today in our common endeavor to address the most pressing threats; existing arsenals, the emergence of new nuclear-armed states, and nuclear terrorism.” CHEF ANN COOPER is a renegade lunch lady who works to transform cafeterias into culinary classrooms for students - one school lunch at a time. She has transformed public school cafeterias in New York City, Harlem and Bridgehampton, NY, and now in Berkeley, CA, to teach more students why good food choices matter by putting innovative strategies to work and providing fresh, organic lunches to all students. __Currently, Chef Ann is the director of nutrition services for the Berkeley Unified School District (BUSD), improving meals at 16 public schools with a population of over 9,000 students. In her work with public schools, Chef Ann is at the forefront of the movement to transform the National School Lunch Program into one that places greater emphasis on the health of students than the financial health of a select few agribusiness corporations. Chef Ann's lunch menus emphasize regional, organic, fresh foods, and nutritional education, helping students build a connection between their personal health and where their food comes from. Chef Ann's newest book, LUNCH LESSONS: CHANGING THE WAY WE FEED OUR CHILDREN, is overflowing with strategies for parents and school administrators to become engaged with issues around school food - from public policy to corporate interest. It includes successful case studies of school food reform, resources that can help make a difference and healthy, kid-friendly recipes that can be made at home, or by the thousands for a public school cafeteria.