Chilling Out With Produce

When fresh fruits and vegetables are not readily available, there is no shame in substituting frozen varieties, and in fact in many cases, they are probably more nutritious. Nothing can beat the quality and flavor of fresh strawberries or sweet peas at the peak of summer, but during other months, fresh fruits and vegetables are harder to acquire and when you can find them, chances are they have traveled many miles to get to you.

The problem is that as soon as most produce has been picked, both its flavor and nutritional value begin to quickly wane. Even after just a few days, the taste and vitamin content is markedly diminished. So if you're buying asparagus that was grown in Chile, and you live in Oregon, chances are it has taken days for this asparagus to get to you and it will likely not only taste like cardboard, but its vitamin content is negligible at best. On top of that, the environmental impact of shipping fresh produce across the world has got to be taking its toll.

What most people don't realize is that frozen fruits and vegetables are usually picked, blanched to retain their color and nutrients and then deep frozen shortly after being harvested, thus sealing in much of the flavor and most of the nutrients. Sure there are downsides to frozen vegetables, such as a sometimes compromised texture as well as some brands that are pumped with excessive amounts of salt, but in the dead of winter, when the options are few and the prices are high, and you just can’t stomach another rutabaga or bunch of kale, going frozen is often the easiest, smartest choice you can make.

When choosing frozen vegetables, be sure to read the labels and buy those that contain the least amount of added salt, fats and sugars. When choosing frozen fruits, try to buy only unsweetened fruit and if it needs sweetening, you can do so yourself, using only as much sweetener as you require.

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
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            1 Program(s) Found

            Baker College is the largest independent college in Michigan with the most focused approach to education and training available. Our mission is to prepare you for meaningful employment.

            2 Program(s) Found
            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
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            L'Ecole Culinaire , Kansas City
            • Offers educational opportunities for the aspiring, career-minded chef.
            • Students are trained by professional chefs and spend the majority of their final term working in the campus restaurant to learn all phases of the culinary industry.
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            • Has a student-run food truck that tours around St. Louis.
            • All campuses have a public restaurant where food is prepared and served by students.
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            Good for Working Adults
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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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