Skip to main content

#FRD2014: What does 'Food Revolution Day' Mean to Me?


I applied to be a Food Revolution Day Ambassador, not because I am a food Nazi (though there are
people that probably feel that way about me) but because I love food. I love it. I love the way to looks, smells, feels, and - most importantly - tastes. Real food tastes amazing.

So, to me, the necessary food revolution needs to be focused on eating real and the next generation.

Here's the deal on Jamie Oliver's Food Revolution Day: click here.

Teaching children to cook is one of his biggest aims and it is what Food Revolution Day is all about. Jamie talks about the demise of home-cooking. I love that he is focused on teaching children to cook. That has been a focus of mine for a couple of years now. And my boys do everything from make homemade ketchup,bake panettone, pickle green tomatoes, form Pljeskavica, and roll fresh pasta.







I joined this movement to encourage and inspire people to eat real food, to cook at home, and to make it a family affair. Start small. Start now. Talk about where the food comes from while you cook. If you have the chance to join a CSA, do it. Then visit the farm and make sure your kids know that fruits and vegetables grow in the dirt; they don't just come wrapped in cellophane at the grocery store.

Keep in mind that even though the revolution is about the food, it’s not only about the food. It’s about spending time at the table and in the kitchen with your family.


Comments

  1. Food is a wonderful way to keep your family together and give them beautiful memories. Blessings, Catherine

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas