Food Revolution - Small Rant

I cooked for a new client last week on Thursday,  They found me through a chef friend and have some pretty specific food needs.  The husband is fairly young at 60, has a family history of diabetes and heart problems and has been diagnosed with the same issues.  The family wants to change the way they eat so he can continue to enjoy his work, family and life.

I am happy to have the work, but also happy that I can help this family.  The wife likes to cook and may start again once they learn more about the needs and they settle into a new routine after doctor visits, blood sugars and the heart gets into a normal rhythm.  They are a little overwhelmed right now and I am happy to step in for however long they need me.

I had a wonderful kitchen that day to use, with a refrigerator that I now would like to have and a new customer dog that I would like to have.  I snapped a picture of the fridge and of my new dog friend.



When I met with my new customer family, the husband took responsibility for some poor food choices he's made in the past and is committed to eating better. 

I am blessed to have a great job where I feed people, teach people to eat better, gain confidence and care for themselves.  Many of the people I work with when teaching are under the age of 18 and I've been working with that age group for 11 years now.  I truly love working with kids.

I watched the 2 hours of Jamie Oliver's Food Revolution last night and thought the program was well done and hope he can bring attention and change that is drastically needed.  One of the reasons I like working with kids, is that often they don't get a choice in what they eat and have not made poor food choices on their own. 

Kids don't generally do the grocery shopping, prepare the meals, choose restaurants or have the money to pay at the restaurant of their choice.  We as adults have responsibility to guide them in their choices, show them that food can taste good, where it comes from and that chickens don't come in nuggets. 

For many years Ann Cooper has been on the same mission with kid's school lunches.  She's made great progress, you may not have heard of her.  She has a great (scary but great) book called Lunch Lessons Changing the Way We Feed Our Children.  It came out in 2006. 

Get involved with the schools, eat there, see what is served.  Yes, I know that the amount of money for school lunches is absurdly low, good food can be made for not a lot of money. 

Cook with your kids.  Yes, it takes longer but it's a skill that can teach them math, reading, nutrition, organization, self esteem.  Let them help make the weekly menu.  Jamie said last night "Kids are people too."  I've been saying that with my kid's classes for years.  Kids have palates too and like good food. 

Here is a good starter recipe.  I think I've posted it before, but generally everyone enjoys it and it covers all your needs - protein, starch, vegetable.  If you don't eat pork use chicken, turkey or soy crumbles.  Use frozen green beans to make it easy.  I included some possible changes in the recipe. 

Szechuan Green Beans with Ground Pork  from Cooking Light April 2006

1/2 pound lean ground pork
1 teaspoon cornstarch
1/8 teaspoon salt
1/8 teaspoon freshly ground white pepper (or black)
1 teaspoon peanut oil (or canola)
2 1/2 cups (1 inch) cut green beans
1 teaspoon minced fresh garlic
2 tablespoons hoisin sauce
1 teaspoon sugar
1 teaspoon crushed red pepper (omit if kids don't like spicy)
2 teaspoons low-sodium soy sauce
2 cups hot cooked white rice (or brown)

1. Combine the first 4 ingredients in a medium bowl. 
   
2. Heat oil in large nonstick skillet over medium high heat.  Add prok mixture, beans and garlic; cook 3 minutes or until pork loses its pink color, stirring to crumble.
   
3. Combine hoisin sauce and next 3 ingredients (through soy sauce) in a small bowl, stirring with a whisk.  Add hoisin mix to pan.
   
4. Cook 2 minutes or until thoroughly heated, stirring frequently.  Serve over rice.