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| Eco-Epicurean Awards Revolution Foods By Emily Kaiser Joining a growing movement led by Alice Waters and other culinary luminaries to bring healthier lunches to schools, California-based Revolution Foods is proving that better food does not have to cost more. Since 2006, the company has been cranking out more than 1,500 tasty, nourishing meals a day for some of Oakland's public schools, at prices within the district's small budgets. Revolution Foods is run by Kristin Groos Richmond, 32, Amy Klein, 30, and Kirsten Saenz Tobey, 29. While Tobey and Richmond handle the business side, Klein, a graduate of San Francisco's Tante Marie's Cooking School, creates meals like beef tacos with Spanish-style brown rice and chicken "bites" coated with crunchy panko. The meals not only meet the state's nutritional guidelines, but they're also at least 60 percent organic; the meat and dairy are free of added hormones and antibiotics, and almost all of the packaging is recyclable. This summer, as part of a planned national expansion, Revolution Foods moves to a larger production facility—in a former McDonald's. "We're still figuring out what to do with the drive-through window," says Tobey. |
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© 2001 - 2008 Emily Kaiser |
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