eat·i·quette noun \ˈee-ti-kət, -ˌket\ a school lunch program implemented in select Philadelphia schools that uses fresh healthy food, family style dining, and other principles to improve the lives of children.
Drexel University’s LeBow College of Business alumni magazine profiles Marc Vetri and the Vetri Foundation. Article by Nicholas Diulio.
In January, our team spent the day with reporters from BBC Newsround, a news program aimed at children in the UK. Their story was on childhood obesity in America. The resulting videos aired last week and we couldn’t be more proud to be recognized across the pond for the work we’re doing here to improve the health and nutritional foundation of children in Philadelphia.
“We’re making something delicious out of garbage,” said VFFC Chef Sarah Cullen as she explained how to make a more flavorful soup stock by using the unwanted scraps from the vegetables that they chopped.
4 oz all purpose flour
1/4 tsp kosher salt
1/4 tsp black ground pepper
1 cup plain bread crumbs
1 cup shredded coconut
2 large eggs
1 lb, 8 oz white fish (3 oz fish filets)
1. Pre-heat oven to 400˚F
2. Place flour in a shallow pan and add salt and pepper to it, mixing thoroughly.
3. Combine breadcrumbs and coconut in a separate shallow pan, mixing thoroughly.
4. Crack eggs in another shallow pan and whisk them with a fork.
5. Cut fish into strips and dip them first in the flour, shaking off the excess, next into the egg, coating thoroughly and letting the excess drip off, then finally into the coconut/breadcrumb mixture, coating evenly on all sides.
6. Place strips evenly-spaced on a parchment-lined sheet pan and bake until golden brown on the exterior and until the fish has cooked to an internal temperature of 165˚F (about 10 minutes).
Sunday September 13th, 2015, 2:00pm - 6:30pm
Alla Spina, 1410 Mt Vernon St, Philadelphia, PA 19130
Get a team of four together for an indoor bocce ball tournament at Alla Spina on September 13th. Drink specials, prizes, raffles and more!
$22 registration fee per person includes a tournament t-shirt. All proceeds benefit the Vetri Foundation.
Email email@example.com for more information.
Just one year ago, St. James School administrators teamed up with Di Bruno Bros. to renovate its tiny, outdated kitchen. Today, the kitchen is beautiful and functional, and with Chef Deborah Anthony leading the charge in partnership with the Vetri Foundation, students are eating more fresh, healthy family-style meals than ever before.
To get a feel for the impact she’s making in the lives of everyone at St. James, here’s just one of the many glowing testimonials we’ve received from students: “Chef Anthony is an amazing chef and she knows just what to cook on the right days. We get to have food that we never even thought existed! She is so amazing. She is nice, kind and everything that is good wrapped into one!”
So, we caught up with her to learn about her background and to find out what it’s like to be part of such amazing change at St. James:
I started at Girard College, first as a server. The managers recognized that I could do food because I had ideas and a good sense of taste. They put me on the salad bar, which I really enjoyed because I love working with fresh food. Then I became the day cook and I was making breakfast and lunch for about 400 people a day. I learned about the Vetri Foundation through Dream Camp, which was held at Girard College. I helped out in the kitchen with them and Marc saw me making my own salad dressings and creating menus, and he said he liked what I was doing. Years later, the Vetri Foundation put me in touch with St. James School because they needed a chef and I’m so glad that I decided to take the position!
I was interested in the Vetri Foundation because it’s all fresh, healthy food. I was also amazed by how the kids took to it, even things that you wouldn’t expect them to eat!
I enjoy challenging myself to learn new things in the kitchen. And also the appreciation I get from everyone in the school – students and teachers! I like to make things pretty and they notice that. What I always hear is: “Wow, I thought yesterday’s lunch was the best meal ever, but today is even better!”
Pigs feet! I make it during the holidays for my family. At school, everyone really likes the oven-baked cornflake chicken and the frozen yogurt with berries.
I would tell them to be passionate at all times.MORE >
Lending a Hand in the Eatiquette Kitchen
Preparing enough food for nearly 400 people makes any kitchen task tiring. Yet performing them is incredibly fulfilling. LEARN MORE >
Wissahickon Charter School's Kristi Littel describes how the Vetri Foundation helped supplement her vision for the school. LEARN MORE >
Ziegler Principal Paul Spina: Eatiquette is So Much More than Good Food
LEARN MORE >
An Intern’s Perspective: Eatiquette
Read on for our intern Katherine's perspective on Eatiquette in the lunchroom! LEARN MORE >
Five or ten minutes before lunch at each of our Eatiquette partner schools, table captains arrive. LEARN MORE >
Food Can...Empower Children, Food Can...Create Community, Food Can...Inspire Change
The Vetri Foundation for Children helps kids experience the connection between eating well and feeling good. Through food, education and social interaction, we give children the nutritional foundation they need to grow and thrive.
Together with our partners we have served 430,454 healthy, family style meals.