Category Archives: Healthy Habits


What We Did On Our Summer Vacation

beets Dur­ing the sum­mer, while stu­dents’ thoughts turned to vaca­tions and fam­ily fun, the Chefs at WT Café were busy think­ing of ways to make the com­ing school year as excit­ing as pos­si­ble. Our ulti­mate goal is always to make our food the most deli­cious part of every child’s day, but our main pri­or­ity is to make sure that it will also be as nour­ish­ing and healthy as it can be. We’re happy to report that our research this sum­mer con­cluded that “brain food”, food that is ben­e­fi­cial to the opti­mal func­tion of the brain, is already found in our most pop­u­lar meals. Take oat­meal for exam­ple. For gen­er­a­tions, the hum­ble and ubiq­ui­tous oat has been a sta­ple at the Amer­i­can break­fast table. In fact, Tufts Uni­ver­sity con­ducted a study com­par­ing the cog­ni­tive func­tions in chil­dren who ate cereal for break­fast ver­sus chil­dren who ate no break­fast and chil­dren who ate oat­meal. The study showed that 59% of chil­dren 6 to 8 years old who ate oat­meal had bet­ter scores in con­cen­tra­tion and atten­tion tests when com­pared to cereal eaters. Because oats con­tain high lev­els of fiber and pro­tein, their diges­tive process is pro­longed, thus pro­vid­ing the brain with a longer source or energy. Feed­ing the brain for a longer period of time means that it will have the energy to per­form at its best dur­ing school. You don’t have to search our menu very far to find another key player in brain per­for­mance: blue­ber­ries. You’ll find blue­ber­ries paired with oat­meal, with silky, Greek yogurt in our blue­berry muffins, and the high­light of our freshly pre­pared fruit sal­ads. Blue­ber­ries lead the way when if comes to foods high in antiox­i­dants. Addi­tion­ally, they help improve learn­ing capac­ity and motor skills. This is why they’ve been renamed “brain­ber­ries” by Steven Pratt, MD, author of Super­foods Rx: Four­teen Foods Proven to Change Your Life Com­ing this fall, we are also intro­duc­ing two new brainy ingre­di­ents to our menu, but in unex­pect­edly deli­cious ways! Beets will make an appear­ance paired with our inside out choco­late beet cup­cakes. Not only do their high antiox­i­dant lev­els and fiber make these cup­cakes nutri­tious, but their nat­ural sug­ars pair won­der­fully with our cocoa, mak­ing these cup­cakes “veggie-licious” too! Our new fall salad also rolls out this school year rock­ing bright orange, green, and red col­ors and crunchy pepi­tas, or pump­kin seeds. These lit­tle seeds offer abun­dant nutri­ents includ­ing amino acids, min­er­als, cal­cium, and potas­sium. Addi­tion­ally, eat­ing pepi­tas has been linked to improv­ing one’s mood. Take that, grumpy-pants! As stu­dents across the coun­try get back to school and start turn­ing amaz­ing vaca­tion sto­ries into essays, WT Café is ready with the nutri­tion they need to get those gears going. We worked hard all sum­mer to help make this year suc­cess­ful by cre­at­ing some new, fresh and excit­ing foods for every child, every­where. Wel­come back, everyone!

Our New Website is Coming in August!


We are thrilled to announce some fan­tas­tic new fea­tures on our web­site for the upcom­ing school year. Please check back after August 1st to see how we’re some mak­ing changes to bet­ter serve you! Here’s a taste of what you can expect:

  • New look and feel for both and
  • Abil­ity for cus­tomers to Auto-Reload Pre­paid Accounts
  • Abil­ity for cus­tomers to add a sec­ond entrée from the full menu choices
  • Eas­ier access to nutri­tional labels (one click vs. two)
  • Abil­ity for cus­tomers to add mul­ti­ple Extras to orders
  • Abil­ity for your school to add fresh food fundrais­ers to their pro­gram – all ordered online right on our website!
  • Abil­ity to place school cater­ing orders right from our website
  • Abil­ity for cus­tomers to order class snacks or birth­day treats right from our website

We hope you like the changes we’ve made as they are designed to improve the qual­ity of your expe­ri­ences with WT Café! We’re get­ting ready for a big new school year and can’t wait to hear what you think!

Decoding Food Labels

Read­ing labels at the gro­cery store can have a dizzy­ing effect on the most savvy of con­sumers, espe­cially when we are shop­ping for foods for our fam­i­lies.  Just because it says “All Nat­ural”, is that some­thing we as par­ents can trust to be safe for our chil­dren?  What about “Organic” – what does that really mean?


To sim­plify the con­fu­sion of mis­lead­ing food labels, Tufts University’s Office of Sus­tain­abil­ity has pro­vided an in depth food label analy­sis chart that eases the shop­ping process and edu­cates con­sumers on what we are really buy­ing.  The full ver­sion can be viewed at


Below are sev­eral of the most com­mon food labels:


100% Veg­e­tar­ian Diet or Veg­e­tar­ian Fed OnlyNot Reli­able

Not cer­ti­fied by an inde­pen­dent orga­ni­za­tion. Pro­duc­ers use these labels to indi­cate that the live­stock or poul­try was not fed any ani­mal by-products. Only hay, grass, or grains. How­ever, there is no guar­an­tee this is true. This label does not sig­nify that the ani­mal was raised in a pasture.

Cage Free

Cage FreeNot Reli­able

Com­monly seen on egg car­tons, “Cage Free” indi­cates that eggs come from chick­ens that were not con­fined in cages, but the label is not highly reg­u­lated by the Food Safety Inspec­tion Ser­vice of the USDA. “Cage Free” does not nec­es­sar­ily mean that the birds were raised with ade­quate space or that they had access to the outdoors.

Cer­ti­fied OrganicReli­able

Farms and proces­sors are inspected yearly by USDA-approved inde­pen­dent cer­ti­fiers. These include Cal­i­for­nia Cer­ti­fied Organic Farm­ers (CCOF), Farm Ver­i­fied Organic (FVO), North­east Organic Farm­ing Asso­ci­a­tion (NOFA), Organic Crop Improve­ment Asso­ci­a­tion (OCIA), Texas Depart­ment of Agri­cul­ture (TDA), and Ore­gon Tilth. Cer­ti­fied organic means the food can­not be grown using syn­thetic fer­til­iz­ers, chem­i­cals, or sewage sludge, and can­not con­tain genet­i­cally mod­i­fied organ­isms or be irra­di­ated. For meat labeled organic, the ani­mals must be fed only with organ­i­cally grown feed with­out ani­mal byprod­ucts, and should be free of hor­mones and antibi­otics. Ani­mals must have access to the out­doors — although they don’t nec­es­sar­ily need to spend time out­doors. Here are some sub-categories of organic labeling:

100% Organic”: 100% of the ingre­di­ents must be organic

Organic”: For a USDA Cer­ti­fied Organic seal, the prod­uct must have at least 95% organic ingredients

Made with Organic Ingre­di­ents”: Must have at least 70 per­cent organic ingre­di­ents and list up to three organic ingre­di­ents or food groups on the prin­ci­pal dis­play panel. Any prod­uct with less than 70% organic ingre­di­ents can­not print organic on their prin­ci­pal dis­play panel, but may list organ­i­cally pro­duced ingre­di­ents in the ingre­di­ents list.


Fair Trade Cer­ti­fiedReli­able

Ensures that farm­ers receive fair prices, work­ers receive fair wages, and enables more direct access to the global mar­ket. Trans­Fair USA cer­ti­fies cof­fee, tea, herbs, cocoa, choco­late, bananas, sugar, rice, vanilla, flow­ers, and honey, based on the prin­ci­ples of fair prices, fair labor con­di­tions, direct trade, com­mu­nity devel­op­ment, and envi­ron­men­tal sustainability.


Nat­ural or All Nat­uralNot Reli­able and/or Misleading

There are no stan­dards for these labels, with the excep­tion of meat and poul­try prod­ucts. For meat and poul­try, the USDA defines nat­ural as, “A prod­uct con­tain­ing no arti­fi­cial ingre­di­ents or added color and only min­i­mally processed (a process which does not fun­da­men­tally alter the raw prod­uct.)” In addi­tion, the prod­uct must also bear a state­ment explain­ing the use of the term, such as “no arti­fi­cial ingre­di­ents.” While the USDA has defined “nat­ural” and can enforce its appro­pri­ate use, there is no ver­i­fi­ca­tion sys­tem for cer­ti­fy­ing meat as “natural.”




Spring into Healthy!

The days are get­ting longer, which can only mean one thing, it is time to say good­bye to win­ter and make way for the spring along with its bounty of fresh pro­duce that is begin­ning to make its appear­ance in mar­kets nationwide.


Spring time allows us to awake from the win­ter slum­ber in which we cocooned our­selves dur­ing the last three months. This time of year is syn­ony­mous with lunch in the park and a leisurely walk in the evenings.  Mother nature, along with a flut­ter­ing rain­bow of but­ter­flies and blue jays, fills our skies with color and life. On the ground, we begin to notice the specks of green that bud from the twisted arms of vines and trees every­where. And, not to be left behind or for­got­ten, the gar­den begins to show­case its most awaited per­form­ers; aspara­gus, col­lard greens, onions, leeks, and broc­coli amongst many oth­ers.  Most of these veg­eta­bles are green, bright, light, and jam packed with vit­a­mins and min­er­als.  They give us a respite from the starchy ( but still deli­cious) and heav­ier veg­eta­bles with which we have been sub­sist­ing dur­ing the  pre­vi­ous win­ter months.


The eas­i­est way to find sea­sonal pro­duce in your area is to skip along to a farm mar­ket that fea­tures locally grown and organic food. Because it has been grown locally, the fresh­ness of the prod­uct is dra­mat­i­cally greater than that of a veg­etable that has been hauled from across the coun­try.  How­ever, if a farm mar­ket is not avail­able in your area, a quick trip to the super­mar­ket will give you a hint as to what is in sea­son. Sim­ply find that pro­duce which is cheap­est. Because there is an abun­dance of a cer­tain fruit or veg­etable dur­ing a spe­cific time of the year, super­mar­kets will price it accord­ingly so that it flies off the shelves before it grows old and unap­peal­ing.  There are also sev­eral sites online that offer inter­ac­tive maps and lists of the pro­duce avail­able dur­ing each sea­son of the year.  The site has an exten­sive list of the pro­duce that is in sea­son through­out the year. Like­wise, has a sea­sonal ingre­di­ent map that allows users to find sea­sonal items spe­cific to their location.

Chef’s Corner: Cranberry Coconut Muffins

A deli­cious healthy treat recipe from the Whole­some Tum­mies Cor­po­rate Chef. Com­plete with the sweet­ness of coconut and the tart­ness of cran­ber­ries. Whole wheat flour gives it that extra punch of pro­tein. Who needs sup­ple­ments when you eat nutri­tious foods? cranberrymuffins

Health ben­e­fits of coconut? Improves heart health, high in dietary fiber, low glycemic index, reduces sweet crav­ings, improves diges­tion, quick energy boost, and gluten free.

And now cranberries.…Antioxidant-rich, pre­vents plaque on teeth, pre­vents stom­ach can­cers and ulcers, increases good cho­les­terol (HDL), reduces
bad cho­les­terol (LDL), pre­vents tumors, wards off breast can­cer, and blocks uri­nary track infections.

Enjoy with a tall glass of milk!

Cran­berry Coconut Muffins

Yields approx­i­mately 12 muffins


  • 1 1/2 cups fresh cran­ber­ries or 1 1/2 cups frozen cran­ber­ries, rough chopped
  • 1 1/4 cups sugar, divided
  • 2 table­spoons chopped crys­tal­lized ginger
  • 1 tea­spoon cinnamon
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 1/2 table­spoons bak­ing powder
  • 1/2 tea­spoon salt
  • 1/2 cup coconut oil, softened
  • 2 eggs, lightly beaten
  • 1 cup milk or 1 cup unsweet­ened coconut milk
  • 1 cup chopped flaked coconut


  1. Pre­heat oven to 400 degrees.
  2. Toss cran­ber­ries with 1/4 cup of sugar, gin­ger and cin­na­mon in a bowl; set aside.
  3. In a mix­ing bowl, com­bine flour, bak­ing pow­der, salt, and remain­ing 1 cup sugar.
  4. Mix in coconut oil. Com­bine eggs with milk; stir into flour mix­ture until just
  5. moist­ened. Gen­tly fold in coconut, orange zest and cranberries.
  6. Do not over mix.
  7. Fill paper-lined muf­fin tins two thirds full.
  8. Bake for 20 to 25 minutes
Join the movement _logo

Join the Movement!

Help­ing schools and par­ents take a lead­er­ship role in improv­ing kids’ health is what Whole­some Tum­mies is all about.  Since start­ing the com­pany in 2007 we have led the charge for healthy school lunches and now serve over 100 schools across the coun­try, thanks to the sup­port of our amaz­ing customers.

But school lunch is just the tip of the iceberg.

Lunch is only one meal out of 3 daily, not to men­tion all the snacks con­sumed in between.   To truly win this bat­tle against child­hood obe­sity we need to look at ALL foods acces­si­ble to our chil­dren, and ensure supe­rior lev­els of nutri­tion across the board.

Inside the home, par­ents are in con­trol of food sources and can eas­ily elim­i­nate empty calo­rie foods from their child’s menu.  At school, how­ever, we lose that con­trol.  Although order­ing from WT Café assures that your child receives a fresh and nutri­tious lunch, your school may still unwit­tingly pro­vide easy access to unhealthy fare – and send con­fus­ing, mixed mes­sages as a result.

By fill­ing vend­ing machines with junk food, reward­ing good class­room behav­ior with candy, or order­ing fast foods for school events, your school is send­ing neg­a­tive food influ­ences to your child — un-doing all the hard work you’ve put in to instill healthy habits at home.   Wouldn’t it be nice if we were all on the same page?

That’s why in 2013, Whole­some Tum­mies and WT Café are kick­ing it up a notch!

For us, this year is about more than lunch….It’s about a Move­ment.  A move­ment to pro­vide schools and par­ents with access to fresh, from-scratch foods in ALL aspects of the school’s food pro­gram.   A move­ment to make a real and last­ing change to our children’s health and well-being.  The move­ment starts with the intro­duc­tion of some excit­ing new pro­grams inside the school and the home:

School — By offer­ing fresh food choices at cater­ing school events and meet­ings, vend­ing machines and school stores, ath­letic events, and class­room birth­day cel­e­bra­tions, WT Café can help schools main­tain a con­sis­tent com­mit­ment to stu­dent health through­out the school day.

Home – By offer­ing nutri­tious and con­ve­nient fam­ily meals from our rotat­ing sea­sonal menu, WT Cafe will pro­vide busy par­ents with a great way to main­tain a con­sis­tent com­mit­ment to fam­ily health.

If you desire fur­ther improve­ments in the over­all food pro­gram at your child’s school, please let us know today!  We will work together with your school to solid­ify their com­mit­ment to the health of your chil­dren.  By role mod­el­ing the right behav­iors and pro­vid­ing the right foods, your school can fur­ther their edu­ca­tion mis­sion and take another bold step in fight­ing our country’s health cri­sis.   Now that’s how to cre­ate last­ing change.

Join the Movement!


The Gift of a Healthy Life

The hol­i­days are here!  It’s a won­der­ful time of year, when fam­i­lies across the globe cel­e­brate togeth­er­ness by cook­ing food – and lots of it!  Food-stained, hand­writ­ten recipes passed down for gen­er­a­tions are dusted off and made anew.  We are once again reminded at this time of year that the best gift this hol­i­day sea­son is The Gift of a Healthy Life.


Cook­ing is one of those activ­i­ties that costs lit­tle but means much.  Why else would we lov­ingly cook for friends and fam­ily at hol­i­day time?  There is a deep grat­i­fi­ca­tion that comes from feed­ing loved ones well.

Along with the joy of cook­ing, the hol­i­days are gen­er­ally a time for get­ting back into first gear.  Pace of life slows down.  School closes.  Work is less demand­ing.  We refo­cus on what is truly impor­tant in our lives, and recharge our bat­ter­ies for a fresh New Year.

Teach­able Moments

With less chaos in our homes this hol­i­day sea­son, there is more time for mean­ing­ful con­ver­sa­tions with our kids.  Whether it’s qual­ity time around the din­ner table or a board game by the fire­place, the hol­i­days bless us with oppor­tu­ni­ties for increased sig­nif­i­cance and pur­pose in our daily inter­ac­tions.  Hol­i­day time is the per­fect time for “teach­able moments”.

What is a “teach­able moment”?

A teach­able moment is an unplanned oppor­tu­nity to have an hon­est yet con­struc­tive con­ver­sa­tion with some­one we care about with the intent of help­ing them be bet­ter, stronger, and more capa­ble at nav­i­gat­ing the game of life.

Find­ing teach­able moments is the ulti­mate chal­lenge of par­ent­hood, as they are hard to find in the hus­tle and bus­tle of every­day life.  Yet, with the hol­i­days every­thing changes and these moments become read­ily apparent.


Maybe it’s because we are more present and fully in the moment with our kids — We are more in tune with THEM.   Or maybe it’s because in fac­ing a new year we are reflect­ing on our own short­com­ings — We are more in tune with OURSELVES.

Either way, the hol­i­days are a time to cre­ate deeper mean­ing in our own lives and close rela­tion­ships.  As par­ents, this means more oppor­tu­ni­ties to teach our kids how to be bet­ter, stronger, and more capa­ble individuals.

What will you teach your kids this hol­i­day season?

You can use “teach­able moments” to cover top­ics such as feel­ing safe in school (some­thing on everyone’s minds after the tragedy in Con­necti­cut), the birds and the bees, class­work and grades, weight man­age­ment, life goals and pur­pose, bad habits, or every­day life choices.

At Whole­some Tum­mies, we like to use “teach­able moments” to edu­cate our chil­dren to love them­selves; to appre­ci­ate the gift of life they have been given; and to treat them­selves and their bod­ies with love and respect.  We like to help our chil­dren under­stand the sig­nif­i­cance of their daily choices in shap­ing the qual­ity and longevity of their lives.

 A Micro­life

New research has shown that with the daily choices we make in our lives we can actu­ally add or sub­tract 30 min­utes to our life span.   We are all aware of whether the daily deci­sions we make are good ones or bad ones when it comes to our health, but to be able to quan­tify how those choices impact the aging process is noth­ing short of amazing.

This new research defines each of these 30 minute gifts as one “micro­life” – equal to one half hour of lifes­pan.  Some activ­i­ties ADD a micro­life and some SUBTRACT a micro­life, as you see below:


  • Exer­cise for 20 minutes
  • Eat fresh fruits and vegetables
  • Take a statin (drugs for cho­les­terol management)
  • Have one alco­holic drink per day


  • Be over­weight by 11 pounds
  • Eat more than 3 oz of red meat (e.g. a burger)
  • Smoke two cigarettes
  • Have a sec­ond or third alco­holic drink

As a par­ent, there is no greater plea­sure than to know our kids are OK.  Safe.  Happy.  Healthy.  As a par­ent, there is no greater joy than to know our chil­dren lived their lives to the fullest.  As a par­ent, we mea­sure our suc­cess accord­ing to how well we set our chil­dren up for suc­cess.  After all, what more could a par­ent want for their child but to live a long, healthy, and happy life?

We hope you take time this hol­i­day sea­son to talk with your kids about the impact of their daily choices.  With cur­rent pro­jec­tions that 50% of Amer­i­cans will be obese by the year 2030, it’s up to us as par­ents to show our chil­dren the path to a health­ier future.

This hol­i­day sea­son, let’s come together and teach our kids how to add (NOT sub­tract) micro­lives to their lifes­pans.  We can’t think of a bet­ter present to wrap this year than the gift of a healthy life.

From our kitchens to yours,

Happy, Healthy Holidays!

The Whole­some Tum­mies Family


Recipe of the Week: Apple Tortilla with Pumpkin Dip

Apple Tor­tilla with Pump­kin Dip

Take advan­tage of this year’s apple and pump­kin har­vests by com­bin­ing them to cre­ate this yummy com­fort food.  Per­fect as an after­school snack, but nutri­tious enough for a light lunch (and won­der­ful paired with a cup of home­made soup)!   Here’s all you need to do:

Lay out a 6” whole wheat or gluten-free tor­tilla wrap. Spread soft­ened but­ter on the tor­tilla, use just enough but­ter to lightly cover the tor­tilla (1/2 Tbl is fine). To make a wrap, place three or four apple slices, sliced 1/8th thick and coated lightly in cin­na­mon, hor­i­zon­tally in lower cen­ter of the tor­tilla. Fold the bot­tom third of the tor­tilla up over the fill­ing. Take the left side of the Tor­tilla (the part that has no fill­ing on it) and fold it over the fill­ing. Repeat with the right side of the tor­tilla, then roll it up to enclose the fill­ing in a neat, easy to eat packet.

Heat a 6” or larger non stick pan on medium heat, spray with pan coat­ing oil, and lay the tor­tilla in pan and heat for 2–4 min on each side, remove from heat. Dip in pump­kin dip. This treat also goes well with a glass of skim milk or gluten-free rice milk.

Pump­kin Dip


    1 cup yogurt, plain, low-fat

    2 cup pow­dered sugar

    14 oz pump­kin — puree

Instruc­tions for pump­kin dip:

In the bowl of a stand­ing mixer with pad­dle attach­ment beat together yogurt and pow­dered sugar on high speed. Add pumpkin

and cin­na­mon, beat on medium speed until well com­bined and smooth.


Wholesome Tummies Launches in Greater Chicago


Greater Chicago par­ents will soon have an easy option for ensur­ing that their chil­dren eat healthy at school, thanks to a new healthy school solu­tion that will launch in Chicago in Jan­u­ary, 2013, com­pany offi­cials announced this week.  Whole­some Tum­mies, which is head­quar­tered in Orlando, Florida, is a fresh food com­pany ded­i­cated to chang­ing the way kids eat, start­ing with school lunch and will now be avail­able here.

Jen­nifer and Michael Bychowsky spent the major­ity of their pro­fes­sional lives in the cor­po­rate exec­u­tive world. Michael was Direc­tor of Soft­ware and Tech­nol­ogy for Motorola and Jen­nifer was Direc­tor of Cor­po­rate Travel and Event Plan­ning for a large con­sult­ing firm in the North­west Sub­urbs of Chicago. They dis­cov­ered Whole­some Tum­mies and were sold on the oppor­tu­nity right away.

Open­ing Whole­some Tum­mies of Greater Chicago gives us the abil­ity to help ‘one child at a time, one school at a time’,” said Bychowsky. “This is a worth­while mis­sion – not only to feed kids healthy and nutri­tious foods, but also to edu­cate them on mak­ing the right food choices that last a lifetime.”

Jen­nifer is pas­sion­ate about prac­tic­ing healthy eat­ing at home for her own fam­ily. Being obese as a child, it is impor­tant to Jen­nifer to pre­vent other chil­dren from being exposed to the unhealthy influ­ences and food choices that she was given as a youngster.

We are delighted to wel­come the Bychowskys to the Whole­some Tum­mies fam­ily.  Jen­nifer and Michael are dri­ven and capa­ble busi­ness own­ers who are deeply pas­sion­ate about improv­ing food qual­ity in local schools,” said Deb­bie Blacher, CEO and Co-Founder of Whole­some Tum­mies.  “Our grass-roots move­ment is ideal for com­mu­ni­ties like Greater Chicago where con­cerned par­ents demand health­ier, tastier choices in school.”

Whole­some Tum­mies was founded by two work­ing moth­ers con­cerned about the choices their own chil­dren were given at school. They founded the com­pany based on their mutual com­mit­ment to feed­ing young­sters a vari­ety of deli­cious, nutri­tious foods and estab­lish­ing healthy eat­ing habits from the start.

We believe it is every child’s birthright to have access to fresh, excit­ing, and nutri­tious foods free from arti­fi­cial and processed ingre­di­ents,” said Blacher. “This epi­demic of child­hood obe­sity is very real but it can be cor­rected by help­ing kids make bet­ter food choices in the places they live and learn.”

Whole­some Tum­mies offers schools a com­pre­hen­sive Healthy School Pro­gram that includes access to fresh foods and excit­ing school lunch menus, fundrais­ing and farm to school ini­tia­tives, and culi­nary and nutri­tion edu­ca­tion.  The pur­pose of the pro­gram is to cre­ate and sus­tain last­ing change in the eat­ing habits of par­tic­i­pat­ing students.

The new Greater Chicago fran­chise is the five-year old company’s eighth loca­tion to open since it started fran­chis­ing in 2010.  Whole­some Tum­mies has loca­tions through­out Florida, and in Atlanta, Geor­gia; Las Vegas, Nevada; and Colum­bus, Ohio with sev­eral oth­ers sched­uled to launch in the months ahead.

For more infor­ma­tion about Whole­some Tum­mies, visit


Wholesome Tummies Announces Joel Orwig as Culinary Director


Culi­nary Insti­tute of Amer­ica Grad­u­ate Has More Than 10 Years of Experience 

in the Edu­ca­tion K-12 Field

Orlando, Fla. – Tues­day, Octo­ber 30, 2012 – Whole­some Tum­mies, the Orlando-based, healthy school lunch provider, announced that Joel Orwig, a grad­u­ate of the Culi­nary Insti­tute of Amer­ica, has been hired to lead the culi­nary direc­tion and strat­egy for the com­pany. He will be respon­si­ble for corporate-wide food safety and qual­ity, food pro­duc­tion and dis­tri­b­u­tion, recipe test­ing, and menu development.

Orwig has more than 20 years of culi­nary expe­ri­ence and more than 10 years in the edu­ca­tion K-12 field. Most recently, he worked as the Culi­nary Direc­tor for Edu­ca­tion K-12 and Oper­a­tions Sup­port Man­ager for A’viands Cor­po­ra­tion. Orwig also worked for Ara­mark for 13 years as a K-12 Food Ser­vice Direc­tor and Cor­po­rate Chef.

A recent attendee of the Har­vard School of Pub­lic Health’s sem­i­nar, “Healthy Kitchen, Healthy Lives” in con­junc­tion with the Culi­nary Insti­tute of Amer­ica, Orwig is look­ing for­ward to work­ing with Whole­some Tum­mies’ local chefs and kitchen teams to pre­pare food for kids from scratch.

This is what real cook­ing is all about – using fresh fruits and veg­eta­bles and pure, all nat­ural ingre­di­ents to cre­ate deli­cious meals,” he said. “I love that at Whole­some Tum­mies, we are mak­ing dress­ings, mari­nades and even chicken stock from scratch for our house-made soups. Food just tastes bet­ter that way.”

Whole­some Tum­mies was cre­ated five years ago by two moth­ers con­cerned about what their own chil­dren would eat at school. The busi­ness has fran­chised and expanded across the coun­try includ­ing in Atlanta, Geor­gia; Las Vegas, Nevada; and Colum­bus, Ohio. Sev­eral other fran­chises are expected to open in the next few months.

We enthu­si­as­ti­cally wel­come Joel to the Whole­some Tum­mies’ fam­ily,” said Deb­bie Blacher, CEO and Co-founder of Whole­some Tum­mies. “We are posi­tion­ing our­selves for aggres­sive nation­wide growth, and Joel’s expe­ri­ence will take our culi­nary pro­gram to the next level. He will also lead the devel­op­ment and imple­men­ta­tion of our Culi­nary Train­ing Insti­tute, which will include cook­ing classes for par­ents and kids at part­ner schools, nutri­tion edu­ca­tion, and local farm to school initiatives.”

Whole­some Tum­mies cre­ates food that empow­ers chil­dren to make healthy food choices. The menus are designed to ensure that devel­op­ing minds and mus­cles are fueled by whole­some ingre­di­ents. The company’s goal is to help chil­dren develop eat­ing pat­terns that lead to life­long good health.

I’m excited to be part of a com­pany that believes in from-scratch cook­ing and is intro­duc­ing chil­dren to the high­est qual­ity lunch pos­si­ble,” Orwig said. “At Whole­some Tum­mies, we’re not open­ing a box and feed­ing it to the kids. We are upgrad­ing the nutri­tion and fresh­ness of their diets, and that’s some­thing I am proud to be a part of now.”

For more infor­ma­tion about Whole­some Tum­mies, visit