Gracie Cavnar: October 2009 Archives

I have always said that powerful marketing forces are driving our current eating patterns and all good marketers know that it is less expensive to entice a custumer for life at 6 years old than at 60.  That's why the results of this RWJF study are not surprising.  Knowing how powerful marketing is, Recipe for Success constantly endeavors to secure good market position for healthy lifestyles by consistent reinforcement of our message: "Healthy food is fun."

http://www.rwjf.org/childhoodobesity/digest.jsp?id=24561

Excerpted from a story about the RFS Chefs in Schools program by Isabel Cowles
   For years, Houstonians have flocked to t'afia and Café Annie to enjoy the cuisine of award winning chefs Monica Pope and Robert Del Grande. Since 2006, many lucky 4th grade students have also enjoyed their culinary talents through the innovative, RFS Chefs in SchoolsTM. The initiative brings forty-seven high profile Houston chefs into 4th grade classrooms to teach the students healthy, delicious recipes that anyone can make. Chefs Advisory Board members share an essential element of human experience, according to Del Grande, "Cooking is a skill for life, and most kids today are not getting that at home."
When RFS founder, Gracie Cavnar first broached the subject with Monica Pope in the 1990s, she thought the idea to create cooking and gardening programs across HISD was idealistic--perhaps to a fault. "I thought, 'who would ever try to tackle food across Houston public schools?'" Pope explained, "You're dealing with thousands of kids who just want to eat McDonalds."
   But when Cavnar eventually showed her a binder full of detailed research on the value and necessity of a program that encourages healthy eating through cooking and gardening, Pope was convinced. She helped Cavnar recruit most of the other Chefs Advisory Board members and has taught in the program since its inception.  Recently, one of Pope's first students brought her family to t'afia for dinner and thanked Pope for her inspiration. "It was amazing to see a food barrier broken," Pope explained. "Experiencing a simple recipe can reach and transform kids' eating for the rest of their lives."  
   For Robert Del Grande, the program has been equally convivial.  The former college professor employs a unique approach to cooking with kids: "You've got to cajole them the way they cajole you," he explains. "I teach them that, if you like food, you should know how to cook it, and you should know how it grows." To pique the interest of a new class might mean starting with baked French fries and homemade ketchup, inspired by potatoes and tomatoes from the school garden.
   Del Grande weaves in lessons he sees on classroom blackboards during class, like using fractions, talking about food origins and geography, or cutting quesadillas into geometrical shapes. Most importantly, he likes to instill a sense of achievement. "It's important to show kids that they can cook, which is both liberating and empowering. They get freedom to make their own food choices and freedom from processed foods. Creating something edible leaves kids with a great sense of accomplishment--I can really see that."   by Isabel Cowles

Recipe for Success is teaching children about making healthier food choices, but often they find no choice in their home environment. It is critically important to offer alternatives in the places that children shop.  To compound this issue, often a corner convenience store is the only food source for an entire neighborhood, creating what is now being called a "food desert."  Encouraging participation in community gardens so people can grow their own fresh produce, along with providing a more diverse product lines in these bodegas will help provide healthier food options to more families.

http://www.rwjf.org/childhoodobesity/product.jsp?id=49609&c=EMC-ADV

http://www.npr.org/templates/story/story.php?storyId=113484871

Recipe for Success Foundation has begun the fall term--year four on the ground in five Houston elementary schools, and growth is in the air. Time spent planting and stirring with over 10,000 kids has cooked up our comprehensive Seed-to-Plate Nutrition Education™ program that is adaptable to any school's capabilities.  Every element is infused with the Recipe for Success mantra that Healthy Food is Fun.  There is no question that we are making a difference, with parents and teachers reporting that children participating in our programs eat more fresh fruits and vegetables and demonstrate an awareness of good nutrition as well as a willingness to try new foods.

At our showcase schools, 3050 children are cooking with Chefs in Schools™ and gardening every month during the school day and waiting lists fill fast for spots in Eat This!™ & Kids Dig it!™ after school programs and summer camps. We are the largest sustained effort of this kind in the country.  Now we have turned our sights on the 40+ Houston area schools and districts that have waited patiently for us to expand.  We are exploring the right fit for them--one that will be sustainable and effective for the whole campus.  In the coming year, we also look forward to working with the City of Houston Health Department to implement Kids Dig It!™ and Eat This!™ After School and Summer Camps in their Community Centers, reaching a whole new population. Dozens of other centers and schools are making plans now to instigate various facets of our Seed-to-Plate Nutrition Education™ programs in the coming year and beyond.  Parents and educators are so enthusiastic about our results, that they feel confident in securing the funding required to launch their own RFS program.

In the meantime, RFS will continue to grant our core Seed-to-Plate Nutrition Education™ to Briscoe, Gross, NQ Henderson, Mac Gregor & Rodriguez, where we have already spent over $1million dollars to establish, test and develop the concept, but we are anxious to share with the nearly 100 folks who have contacted us from across the country.  So our new RFS Program Guide will be launched in July 2010 with a Summer Seminar for educators to be trained and certified.

We are deeply grateful for the ever-growing ranks of chefs and volunteers who have discovered the joys of lending a hand in our classrooms and gardens, and the support and collaboration of many others.  Numerous awards and recognition have come our way and the national spotlight has begun to seek us out as we model a highly effective approach to the epidemic of childhood obesity with tools that can travel anywhere.  We are heartened by the extra attention that first lady Michelle Obama has brought to the issue and we look forward to leading more and more children, parents, and educators down the path to healthy eating through fun interactive lessons in the kitchen and garden.

   Come join us anytime!

Gracie & the Recipe for Success Team

We have created a fun new way for you to help Recipe for Success Foundation raise funds to publish our Seed-to-Plate™Nutrition Education Program Guide.  Do a good deed while sharing the joys of the table with your family and friends.  Sign up today to host a Pizza Party! and stay tuned for party invitations from prominent Houston foodies.

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A School's Toughest Period: Lunch