The Green Fork is the official blog of the Eat Well Guide. Click here to Find Good Food.

The food revolution is upon us. Go into any school that has joined the revolution – many have – and you will see kids eating recognizable foods, helping themselves from salad bars, finishing what they take, all within the typical 30-minute lunch period. And nary a chicken nugget or soda in sight. Teachers in such places swear that the kids behave and learn better, do not bounce off the walls after lunch, and show fewer signs of eating disorders.

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In 2005, the Sampsons opened The Dogwood, a “neighborhood gourmet” restaurant serving new American food made from local, seasonal and organic ingredients whenever possible. But the restaurant’s sustainability went beyond the environment – they embedded into their operations a training program for people recovering from homelessness, addiction and incarceration. The following year, Galen was awarded his own Open Society Institute fellowship to grow that program. Though many of their former trainees are now employed in the Baltimore restaurant industry, the first years weren’t without their challenges.

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Hot on the heels of a new USDA study (PDF)* which revealed that only 64% of US farms have access to a computer (and only 59% have access to the internet) came the news that the panel we’ve proposed for next year’s South By Southwest (SXSW) Interactive festival is up for consideration and has entered the voting process.

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From our friends at Healthy Monday…
The day Julia Child flipped her potato pancake onto the stove on her live show The French Chef was a key moment in culinary history. It reminded viewers that mistakes happen; it took some of the fear out of cooking. In this summer’s box office hit Julie and Julia, Meryl [...]

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A health-food controversy Whole Foods CEO John Mackey took to the pages of the Wall Street Journal this week in protest against the Obama Administration’s proposed health care plan, sparking a boycott against the natural foods giant.

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