ChickSpeak

Fast Food Nation. SuperSize Me. “I’ll take mine with extra cheese, double patties and um…yeah…a diet coke. Extra Value everything, please.”

Are we listening to ourselves speak?

America is pinned with the stigma of overeating, indulging in high-fat, sugary snacks and rarely eating our fruits and veggies. It’s no wonder that a growing epidemic is that of America’s children becoming obese at younger ages as the years progress. Our school system’s vending machines, snack lines and cafeterias are breeding grounds for America’s children to continue these bad eating habits, many of which can lead to serious health issues as time progresses.

Among the powerful voices leading the charge of swapping out junk foods in favor of flavorful, fresh foods in schools is a rescent acquaintance of ours, Chef Ann Cooper. Chef Ann is dedicated to teaching parents, students, school administrators and corporate policy makers the importance of healthy and nutritious food habits. She emphasizes the importance of regional, organic, fresh foods, and nutritional education to promote healthy eating.

Chef Ann has written many books including, “In Mother’s Kitchen: Celebrated Women Chefs Share Beloved Family Recipes” (2005) and “Bitter Harvest: A Chef’s Perspective on the Hidden Dangers in the Foods We Eat and What You Can do About It” (2000). Her newest book, entitled “Lunch Lessons: Changing the Way We Feed Our Children” provides strategies for parents and school administrators to become engaged with the way America’s children are eating. One education system at a time, Chef Ann is changing the way America’s children are eating. We spoke with Chef Ann and wanted to find out more about her food philosophies and what she’s doing to help turn our kitchens and cafeterias around.

CS: How do you respond to your critics who say organic food is too expensive for school budgets? How do you convince those in opposition to your views that healthy eating promotion in schools is necessary?

AC: I don’t believe that organic is the issue – the issue is healthy food. There are choices that will be made – prioritizing the safest – healthiest – most delicious food possible for all children.

We live in a time where cancer among children is rising at exponential rates and research bears out that as much as 40% of the cause is diet related. Additionally, the CDC has stated that of the children born in the year 2000, that one out of every three Caucasians and two out of every three Hispanics and African American will have diabetes in their lifetimes, most before they graduate high school. The result, as many as 40 – 45% of all school age children will be insulin dependent within one short decade and those children born in the year 2000 will be the first generation in our country’s history to die at a younger age than their parents.

CS:  Did you have a role model while growing up? If you did, who was it and what was the most meaningful lesson you learned from this person? If you did not, knowing what you know now, what advice would you give young women just starting out in their careers?

AC: I didn’t have a role model growing up, but I had many in the culinary arena. What I learned from them and would pass on to all those in the world of food and cooking is the following:
Taste everything; food, life and love in equal proportions
Give back graciously; to all those in need, to all those who came before and all those to follow
Balance your life; don’t confuse having a career with having a life
Be unabashedly self promoting; you can’t change the world, if the world doesn’t know who you are
Always follow your dreams and passions towards a successful life with more joy than tears – a life filled with friends and family and a world where peace isn’t just a dream.

CS: Where is your favorite place/country to visit? How has this place inspired your philosophy on food and nutrition?

AC: Thailand as well as all of Asia was had a profound impact on my philosophy on food. The Asian sensibility had brought me to a better understanding of the balance in food, the soul of food and the spiritually around food, health and heart

CS: Why is it important for kids to begin to understand wholesome and healthy meals at a young age?

AC:Corporate food companies like Krfat, Coke and McDonalds spent over $20 billion a year “teaching” children to eat unhealthy non-nutrient foods. If we are to save the children and frankly the planet along with them, then we need to teach children about the symbiotic relationship between healthy food, healthy soil, healthy kids, a healthy planet and a healthy future.

CS: Where did your passion for food originate? How did organic and healthful food become a part of your life?

I went to Telluride Colorado to become a ski bum and fell into an assistant breakfast cook position and I fell in love with food and cooking.

In the 1990s I wrote my first book, “A Woman’s Place is in the Kitchen” and met Alice Waters, Nora Poullion and Odessa Piper; these women taught an inspired me as they cooked and educated on the importance of local organic food.

CS: We all have days when we crave our ‘comfort food.’ What is your comfort food and can you share the recipe with us?

AC: I really don’t have one specific comfort food, for me it’s a seasonal thing. But as I write this, its summer in California and I love making farmer’s market Gazpacho, (the recipe is featured here on ChickSpeak.)

CS: If you could teach kids across America one thing about their health, what would it be and why?

AC: We are what we eat. Eating delicious nutritious food, food sustainable produced, and food eaten with others at the table – is truly the path toward a healthy future.

CS: What are three ingredients you always have in your pantry?

AC: Good Salt, Extra Virgin Olive Oil and Balsamic Vinegar.

 Our thanks to Chef Ann and Pam Sommers for their support and particiaption in this ChickSpeak featured article. Keep up the great work, ladies!