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

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...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.