After the release of the Summit Health Initiative Report last month, it was determined that it might be in the best interests of the community if we could create a "Food Charter" that can deliver to our policy makers and health organizations ideas and directives they can use when making decisions that affect us all.
According to the Fresh website, "FRESH celebrates the farmers, thinkers and business people across America who are re-inventing our food system. Each has witnessed the rapid transformation of our agriculture into an industrial model, and confronted the consequences: food contamination, environmental pollution, depletion of natural resources, and morbid obesity. Forging healthier, sustainable alternatives, they offer a practical vision for a future of our food and our planet."
Saturday, mostly these same folks reassembled to have the discussion. Each participant was set into a table of up to 8 others, including a facilitator, and given a series of topics to consider and then to regurgitate (if you'll forgive the term) back into a cohesive list of issues they felt needed to be addressed by the Food Charter. Broad topics included Health & Nutrition, Access to fresh affordable foods, and Local food economics.
|Chris Norman, John Moore and |
Cleveland Councilman Joe Cimperman
There are plenty of opportunities for all of us to get involved in the process as it moves forward. Urban gardening, industrial kitchen incubators, farm markets, cooking education - all have room for additional helping hands. Visit the website for more information http://www.cvcountryside.org/food/SummitFoodPolicyCoalition.php The next meeting will be on April 26 and the topic will be local food in institutional settings.
AFTER ALL THAT EDUCATION...SUNDAY WAS A DAY FOR DOING SOME GOOD DIETARY THINGS FOR MYSELF
Sunday was one of those days that I couldn't quite bring myself to leave the house. Dreary and damp and cold, it seemed best to stay indoors and prepare for the upcoming week.
Taking some inspiration from all of the discussions yesterday about healthier eating, I took the opportunity to make some grab and go breakfasts for myself, a loaf of wonderful garlic and rosemary bread and a crisp pea and cucumber salad to take in a lunch or two this week.
See the full account of my Honey Oat Bars over on my other blog for full directions and stick around for the bread recipe a little later in the week. Hardly anyone would require directions for my favorite "Yogurt and fruit parfait" but you can see the process here.
|For two parfaits, chop 1 kiwi, 5-6 strawberries, a handful of blueberries and about 3 inches of a banana. Layer with 1/2-3/4 cup nonfat organic yogurt per jar, just enough to come to the top of the jar. I use homemade granola to top mine off with, but you can certainly buy a good product from your favorite grocer. Here is the recipe I used.|
|Ready to travel with side containers of granola. Don't try to add the granola to the jar, it will be horribly soggy by the time to are ready to eat. Sprinkle the granola on as you eat.|
Makes 2-3 servings.
3/4 cup snap peas, cut into bite-size pieces
3-4 inch piece of English cucumber, cut into bite-size dice
4 radishes, sliced
1 Tablespoon sesame, sunflower or poppy seeds
4 teaspoons rice wine vinegar
4 teaspoons cider vinegar