By: Braeden Mannering, 10-year-old founder of 3B Brae’s Brown Bags Foundation – braedenquinn.com
It was less than a month ago that I had the chance to speak at the 2014 Kids’ State Dinner at the White House. I shared the stage with First Lady Michelle Obama and Tanya Steel, CEO Cooking Up Big Dreams & Tanya Steel LLCs, former editor-in-chief at Epicurious. I also had the chance to meet Sam Kass, Executive Director of Let's Move! and Senior Policy Advisor for Nutrition Policy. We were there to honor the 54 Healthy Lunchtime Challenge winner for 2014. I was given the honor of being the guest speaker at this event. The experience is something I can’t even really explain with words. Just picture a 10-year-old boy in his first suit and tie with a great big smile on his face; that was me.
The Annual Forage, Slaughter & Butchery Course at La Tavola Marche yet again asks brave culinary travelers to forage, slaughter and butcher their meal... while on holiday in Italy. Inspired by Michael Pollan's Omnivore's Dilemma the farm teaches students from around the world how to forage for mushrooms, slaughter (& butcher) the farms own free range hens and then butcher a whole hog with knife-in-hand classes! This fall experience Italian farm life first hand. Chef/Farmer Jason Bartner explains “Never before Italy did I have the chance to work with a whole animal - I went to culinary school, worked at an old school butcher shop in Grand Central and was an Executive Chef in New York City...This is something totally unique.”
My favorite way to cook asparagus is to toss with a bit of olive oil, then grill or broil until the spears are warm and charred in spots but still crunchy. But the versatile vegetable also provides the perfect canvas for intense toppings like this one.
This post was originally published on May 30, 2014 on Jamie Oliver's Food Revolution blog.
After 40 weeks on the road around California the Big Rig mobile teaching kitchen comes to the end of the 2013-2014 tour this Saturday.
6 locations, 440+ classes, 5,000+ participants, 46 JOFF Food Champions
Having spent the beginning of the tour travelling around county fairs raising awareness, free cooking classes started in October in Fresno. Since then, the Big Rig has taught local students and community members of Bakersfield, Sacramento, Merced, Los Angeles and San Diego key cooking skills and simple real food recipes.
This post originally appeared on June 25, 2014 on Jamie Oliver's Food Revolution blog.
It’s hard to believe that the 3rd annual Food Revolution Day was already 6 weeks ago. Since then we’ve been busy crunching numbers and gathering results of the many events that take took place around the world, and here they are!
On May 16 2014, a staggering 10,400+ events took place worldwide across 121 countries and territories. Estimates show that the global media reach was in excess of 120 million people and on twitter alone the campaign reached 1 billion people in relation to the official hashtag: #FRD2014.
Books as a nutrition supplement for kids? You bet! Books are so important to children’s health that the American Academy of Pediatrics recommends parents read to infants, toddlers and preschoolers every day beginning by six months of age. Feature healthy food and books are like brain-building power bars for toddlers and preschoolers!
The Kids Cook Monday is a campaign that encourages parents and kids to start their weeks off right by making Monday family night. Each week, the campaign provides an easy weeknight recipe and all the tools families will need to enjoy a fun cooking and dining experience on Monday nights. To have The Family Dinner Date Newsletter delivered to your inbox each Friday, sign up here.
The "Mediterranean Diet" puts the spotlight on fruits, veggies, beans and whole grains. This recipe, brought to us by Jory of the blog teeny tiny foodie, uses ingredients from each of these categories to create a healthful meal that even kids will enjoy!