Inspired by Jr Iron Chef VT, a project of Burlington School Food Project and Vermont FEED , North Country Iron Chef Jr is helping to bolster the local food movement in school cafeterias. North Country Iron Chef Jr is making its debut on March 9, 2013 at the Eben Holden Center, St. Lawrence University in Canton, NY. A cooking competition for middle and high school students from Clinton, Essex, Franklin, Hamilton, Jefferson, Lewis, and St. Lawrence Counties. , North Country Iron Chef, Jr. The goal of North Country Iron Chef Jr. is for students, using a combination or local and USDA foods create a recipe that could be prepared in a school cafeteria. While promoting the use of local foods in school menus, North Country Iron Chef Jr also provides students with hands-on experience and an opportunity to lifelong skills that relate to healthy living. Each team had to submit a recipe the the committee by February 1 that met a list of criteria including the use of 2 local products
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This New York Times article will show you what goes into the beef that is then sold to fast-food restaurants and the school lunch program. Just one more reason to buy local! According the article "government and industry records obtained by The New York Times show that in testing for the school lunch program, E. coli and salmonella pathogens have been found dozens of times in Beef Products meat, challenging claims by the company and the U.S.D.A. about the effectiveness of the treatment. Since 2005, E. coli has been found 3 times and salmonella 48 times, including back-to-back incidents in August in which two 27,000-pound batches were found to be contaminated. The meat was caught before reaching lunch-rooms trays."