Spring 2007 Issue |
Contents: Africa Can Teach Us, by Amanda Archibald From Edible Schoolyard to Edible Playground Searching for Food in the School Cafeteria Field to Plate Exchange Forum – Fall
2007 South Africa |
Africa Can Teach Us
School lunch – Malawi style: beans, four vegetables, rice with chopped greens. Photo taken at Kande Care School |
by Amanda Archibald
In March of this year, I had an opportunity to travel to South Africa. While my husband worked in Pretoria, I flew up to Malawi to visit a colleague and her family, and observe the work they are doing in developing sustainable food systems. Over the course of 4 days, I learned that even with so little, the people of Malawi live with such natural abundance, and when that abundance is properly cared for and nurtured, these gentle dignified people, may in fact become more nutritionally and agriculturally wealthier than us in America. My colleagues, Stacia and Kristof Nordin, are visionaries and catalysts in developing a richer and more nourishing future for us all.
Stacia and Kristof are engaged in pilot program to be implemented in a number of schools across Malawi. The program essentially provides the knowledge, tools and basic support to assist the schools in establishing their own school gardens. The school gardens will serve as an ingredient basis for school lunch, but also, importantly, will teach both staff and children the basics of raising native, nourishing foods that will sustain them and their communities. Equally as important, the program will teach garden and land management methods that will build soil vitality, prevent soil erosion, preserve and recycle water and integrate plant, wildlife and insect harmony so that these communities can co-exist and thrive. The end result is that children attending schools will not only receive deep nourishment from the foods that are grown on the premises, but also acquire the skill set to feed themselves, their families, and maybe their communities, long after their final reading lesson.
The pictures below represent school lunch produced from a model program in Malawi. All ingredients are grown, cared for, and prepared on the school grounds. The children at Kande Care school also receive breakfast. On this day, breakfast comprised a two fruit smoothie and ground nuts. All “locally” grown. Lunch follows – in pictures.
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| Ingredients for school lunch | Serving line | Hand washing |
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| Lunch room - Africa style | “Pig bucket” – recycling edible scraps – Africa style |
School gardens of abundance |
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 Edible
playground |
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 Nourishment
for life |
From Edible Schoolyard to Edible Playground
Like America, Malawi is a country of abundance. Like America, more and more Malawians are losing touch with their natural environment, and could in fact die of starvation through lack of knowledge about our edible surroundings. Celebrated author of French Women don’t get Fat, Mireille Guiliano, talks about the preference that the French have for a certain plant that Americans can’t wait to kill. Never has a plant been more loved by one nation and hated by another. Never has a plant been revered by one nation for its “goodness”, but been the subject of raised blood pressure in another, merely based on its sighting. That plant happens to be the dandelion. While the French rush to gather it, many American’s reach for the lawnmower or the weed killer. We’re losing touch with that which can nourish us. Beauty is truly in the eye (or the stomach) of the beholder.
So how many Americans know that dandelion leaves are edible and delicious? In fact, how many of us Americans could walk into our local woods or fields and identify edible flora and fauna that could be life-sustaining, in a pinch? These days we may have to hire foragers to help us rebuild our natural roots.
In Malawi, that which grows around (us), could be dinner. The challenge is that more and more Malawians are losing the ability to recognize native flora and fauna and subsequently the opportunity to seize upon cheap (free?) nourishment. My colleagues, Stacia and Kristof designed and implemented an edible playground for their daughter and her friends. In the playground, kids can play, draw and eat. The eating rules are: eat what you see around you. This subtle, but brilliantly effective idea, teaches children to recognize native plants, to sustain themselves at an early age, and to snack on nourishing plants as they grow throughout the year. Furthermore, the children learn what plants grown together, nurture each other, and during which season of the year.
Searching for Food in the School Cafeteria
By Kate Adamick, Esq. – posted with permission
It's not too early in 2007 to notice that the media darlings this year include edible schoolyards, renegade lunch ladies, and angry moms protesting the poor quality of school food. That's great news for those of us who believe that healthier bodies lead to healthier minds, and that school food plays a critical role in that equation.
But the increased media attention often leaves average parents -- those without access to tens of thousands of foundation grant dollars, full-time professional chefs and costly consultants -- feeling more frustrated than empowered. "But what can I do?" they ask, "How can I make sure that the foods my children are being offered in school are healthy?"
Here's a simple suggestion. Start your own personal "Take Your Child to School Lunch Day." Surprise both your child and the school with an unannounced visit to the cafeteria during lunchtime. Not only will you experience the joy of delighting your little one (and embarrassing your teenager) with your presence, but you'll have the opportunity to observe exactly what your children are eating during the hours in which you've entrusted their wellbeing to the school authorities.
While on your intelligence gathering mission, ask yourself the following questions:
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Are the foods aglow with colors not found in nature? A cafeteria should be filled with color. But the colors should remind you of a farmers market in August, not of a box of neon crayons. If a product is day-glo blue or a similar psychedelic hue, it probably originated in a chemistry lab, not on a farm.
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Does it smell like a bad restaurant? If the aroma of stale fryer grease lingers in the air, you can be sure that French fries, popcorn chicken and onion rings can't be far away. A cafeteria should smell like Grandma's kitchen on a holiday, not like a fast food chain. Deep fryers have no place in a school cafeteria. End of discussion.
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Could you have accidentally taken a wrong turn and ended up at a professional sports arena? School is not a once-a-year outing to a big league sporting event. Your child doesn't need to choose among hot dogs, burgers, pizza and nachos every day. Only one of those items should be available at a time, and not more than once or twice a month for each.
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If you melt down the cans from which the food came, will you have enough metal to build a small submarine? Food doesn't grow in cans, and shouldn't be served from them. Fruits and vegetables should be fresh and, whenever possible, local and seasonal. Even frozen vegetables should only be used as a last resort.
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Is the chicken masquerading as a dinosaur? Chickens don't have fingers. Nor do they grow in the shape of dinosaurs, hearts or stars. The food industry likes us to think that children will only eat poultry in cute little shapes so that it can lower production costs with cheap soy and vegetable fillers, not to mention chemical preservatives, transfats and high fructose corn syrup.
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Are you sure you're not in the library? Real food doesn't come with labels requiring a Ph.D. in chemistry to decipher. Believe it or not, it's possible to operate a cafeteria in which there are no labels other than on the side of the milk cartons. The more time you spend "reading your food," the less likely it is to be real food.
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Do the snack foods for sale remind you of your favorite Super Bowl commercials? Children eat enough chips, candy, cookies, donuts and artificially sweetened and flavored beverages during the week. Schools shouldn't be tempting kids to spend their lunch money on those items every day in the cafeteria. Fresh fruit and vegetables make perfectly good snacks.
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Would you be able to see the bread in a blizzard? White is the preferred color for snow, but not such a great color for bread. Beware, too, of the spongy brown stuff that's been colored with molasses and filled with high fructose corn syrup. Bread should be various shades of tan, and come in different shapes and sizes, with chewy, flavorful crusts and visible whole grains and seeds.
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Are colorful toucans and leprechauns running for student body president? Real food doesn't come tattooed with cartoon characters. When adorably animated personalities are promoting products the way pushers peddle drugs, the food industry is misusing its first amendment rights by exploiting your child.
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Are the beverages the kind favored by long distance truck drivers, night watchmen and stock exchange floor traders? Kids don't need a caffeine-induced jolt, boost or buzz to get through their day. They need balanced meals made with fresh, whole foods prepared in healthful ways to keep their blood sugar levels even and their energy levels high. Caffeine is addictive. Canned and bottled beverages, coffee and teas should all be caffeine-free.
Now that you know what to look for, make that surprise visit to dine with your child at school, gather your data, and tell your friends to do the same. Then channel the collective anger that will undoubtedly be triggered by your discoveries into demanding that your school cafeteria feed your children real food. With this generation of children facing shorter life expectancies than their parents and a nearly 40% risk of acquiring Type 2 diabetes, you owe it to your children to be the next school food reform media darling.
Kate Adamick is a consultant specializing in school food reform and is featured in the upcoming school food documentary, "Two Angry Moms."
Field to Plate Exchange Forum, Fall 2007: Honoring the Age of
Dignity
Registration is already open for our Fall Exchange Forum in Vaison la Romaine, Provence, France, October 28 – November 3rd.
| Set in the magnificent cultural and culinary "capital" of France, this gracious Exchange Forum examines how we honor, work with, nurture and nourish senior populations in Europe and the United States. We will explore food, nutrition, health and lifestyle programming as well as mental, spiritual and physical approaches to aging with grace. This special forum also features visits to independent and assisted living facilities in France, as well as an opportunity to hear from, and talk with, French adult children who are caring for their aging parents. Through market tours and hands-on culinary experiences, we will also explore how food memories and flavor impact a lifetime of food choices. |
A small group learning experience, limited to 20 participants.
21 continuing education credits for dietitians and dietetic technicians. Credits for CHES pending.
Featured Speakers:
- Elizabeth Eckstrom, MD, Oregon Health and Science University, Portland, OR
- Monique Ferry, MD, Valence Medical Center, Valence, France
- Deanne Brandstetter, MBA, RD The Compass Group USA
- Pat Anthony, M.S. RD, Nestle Nutrition, Vevey Switzerland
- Debbie Lofley RD, Extendicare USA
- Brian Urbick, Consumer Knowledge Center, London, UK
- Chef Mark Haskell, Washington, D.C.
- Amanda Archibald, RD, Sr Reseach Analyst, Mintel Group Intl. Ltd., / Field to Plate
Program information: www.fieldtoplate.com Click on Exchange Forums and select Fall 2007
Direct link: http://www.fieldtoplate.com/france_fall_07_schedule.php
Price: $2650 (Early Bird). Includes all sessions, hotel accommodations for 6 nights, all breakfasts, 4 lunches, 3 dinners, an evening BBQ and wine tasting, cooking class with dinner, workshop: The Circle of Life, 2 assisted living/independent living site visits, market tour, day of cultural touring in Provence, participation in the famous gourmet days of Provence.
Post conference food, culture and culinary program also available.
Contact: Amanda Archibald, RD amanda@fieldtoplate.com 301.865.4607 (East Coast) Kelly Streit, RD: kelly@fieldtoplate.com 503.692.1335 (West Coast)
South Africa
Her beauty in pictures
South Africa is truly one of the most beautiful places on earth. The story of her beauty is seldom told, often overshadowed by her past. Here, in a few brief pictures, is a snapshot of her wonder. Field to Plate is currently investigating the possibility of an Exchange Forum in South Africa, in 2009.
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| Looking down on Cape Town | Looking back behind Cape Town | Distance from the Cape of Good Hope |
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| Seafood: The Cape's greatest treasure | Food and wine in the Winelands |
Franschoek in the Winelands |