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SOCIAL MEDIA FEEDS
JULY 2019
07/23/19

One-on-One with SAGE’s Instructional Designer, Kristen Hanke

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For Kristen Hanke, being a trailblazer for SAGE’s instructional design is an honor. “It’s super exciting to be the first person in this role,” she says, “there’s just so much opportunity to do what I love.” Since January 2018, Kristen has developed The SAGE Way, our comprehensive training guide to all things SAGE. We asked her what it’s like to lead the way in instruction at SAGE. What is instructional design? What kind of training does an instructional...

07/05/19

Facts Over Fear: Research-based Considerations for Sourcing Fruits and Vegetables

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Today we have more choices than ever when it comes to produce – not only can we choose among many types of fruits and vegetables, but also between produce that’s grown conventionally, organically,  or locally. When deciding what to purchase, it’s important to make choices that align with personal values. It’s also important to consider the facts about the safety of all kinds of fruits and vegetables. With only 12% of adults and 40% of children regularly meeting daily fruit...

07/03/19

From Our Kitchen: Grilled Chicken Breast with Spicy Peach Salsa

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Use your fresh peaches to top your grilled chicken with this fresh and fiery peach salsa — a perfect warm weather dish! Tip: Ripe, juicy peaches are best. If peaches need softening, place them in a paper bag for a few days. Ingredients: 2 medium peaches ¼ cup chopped red bell pepper ¼ cup chopped red onion ¼ cup chopped jalapeño pepper 1 tablespoon unsweetened orange juice 1 ½ teaspoons salt ¼ ounce minced fresh cilantro 2 pounds boneless, skinless...

07/15/19

Certified Green Restaurant Recognition for The Shipley School

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Wayne Washington, SAGE Food Service Director at The Shipley School in Bryn Mawr, Pennsylvania knows a thing or two about eco-friendly dining. Shipley’s Avery Silverman Dining Room recently received the 3 Star Certified Green Restaurant® recognition by the Green Restaurant Association (GRA), a national nonprofit that helps restaurants become more environmentally sustainable through stringent certification standards. Check out this video to hear how they did it!  ...

07/15/19

From Our Kitchen: Fried Sweet & Sour Tofu

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Sustainable dining isn’t just about what you throw away — it’s also about what you eat, and how it’s made. Research shows that vegetarian and vegan meals are more sustainable because they require less energy to produce. The Shipley School, recently recognized with the 3 Star Certification by the Green Restaurant Association, has incorporated more plant-based meals into their menu. One of the favorite recipes among faculty, staff, and students is Fried Sweet and Sour Tofu. It’s so popular, Wayne...

07/15/19

From Our Kitchen: Pasta Primavera with Marinara Sauce

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One of the best things about preparing Italian meals is the accessibility of ingredients. Even if you don’t have an abundance of tomatoes or squash from a garden, all of the ingredients in this dish are quick and easy to find – most are probably already in your fridge waiting to be used! Check out our Chefs making Pasta Primavera with Marinara – a simple, veggie-packed dinner your whole family will love. Get the recipe below. Pasta Primavera with Marinara...

07/17/19

International Cuisine: South Africa

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As a result of a long history of political and social upheaval, South Africa is a melting pot of many cultures. Traditional tribal foods come together with the European influence of England, France, Germany, Portugal, and the Netherlands for a uniquely flavorful cuisine. The Diet and Popular Dishes Traditional South African food draws on dishes created by the black majority before colonization, by European colonizers, and by the Indian and Malay slaves colonizers imported. It is hearty and richly spiced...

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