Leading up to Food Revolution Day on Saturday, May 19th, it was a big week for “passing it on” for me. First, I led a cooking class where 20 boys taught their parents how to cook a Jamie Oliver dish from scratch (with a LOT of help from friends and colleagues).
Then I had the great honour of being interviewed in my capacity as a Food Revolution Day Ambassador on the CBC drive time show, Here and Now. You can listen to the interview on Here and Now discussing Food Revolution Day and Les Petits Chefs here. (the file should open in a new window).
And finally, I was thrilled to host my public event for Food Revolution Day – thanks to the generous support of The Kitchen Studio and The Cookbook Store here in Toronto, I offered a small, hands-on cooking class for parents and children where we prepared and enjoyed a simple from-scratch meal from Jamie Oliver’s Food Revolution cookbook. Following Jamie’s premise of passing it on, both parents and children were actively involved in the food prep and received a copy of Jamie’s book so they, too can “pass it on” to others. This was a free event, made possible by the generosity of Alison from The Cookbook Store and Tony from The Kitchen Studio, with great thanks to Harper Collins Canada, Sobeys, Yorkshire Valley Farms and Mighty Juice for providing books for everyone (and one for a giveaway), food (and a $50 Sobeys gift card), chicken and juices for this event. Your support was SO appreciated!
The space at The Kitchen Studio is beautiful (if you are in Toronto and have a small event to host, I would highly recommend – you can call Tony on 416-515-7366 ext.22 to book) and I was excited to cook there. I welcomed six kids (ages 4-14) and their parents to the space and we got started preparing Jamie’s chicken tikka masala. I like this dish as a showcase for what kids can do and eat because it’s SO not what many people might imagine as being a “kid-friendly” dish.
I was actually a little nervous about cooking with kids I don’t know but as soon as we got started, it was just like working with Les Petits Chefs (but with some girls!). What always amazes me about kids is that they just get in and do stuff. No fear, no preconceived ideas that something is “difficult”.
This, for me, is what the Food Revolution is all about. People making connections over food. People learning together, sharing stories and having fun. People betting back to the real meaning of “real food” – meals cooked from scratch involving many members of the family. My event may not have been the biggest event of all the Food Revolution Day events but as Jamie said on his Google + hangout on the night of the Day, it’s all about small changes, often, not huge changes infrequently. I’d like to think from my one little event, a few of those participants will go away and teach someone THEY know to make chicken tikka masala from scratch. And if even one of those people this is passed onto passes it on to another person, then this was a success. Or heck, even if one person goes away having learned about a new ingredient, a new way of chopping an onion or with a new appreciation for Indian flavours, well this was a success too. Baby steps (yes, many of them!) are what’s needed to get the Revolution going, as people in 664 cities in 62 countries proved on May 19th through the over 1000 events that were organised.
I’m looking forward to continuing my work in this new role as an Ambassador for REAL FOOD. Because nothing is more important than “passing it on”.
Thanks for the generosity of Harper Collins Canada, I have one copy of Jamie Oliver’s Food Revolution Cookbook to giveaway – again, to anyone, anywhere in the world (I’m covering the shipping).
To enter, leave me a comment and tell me how you are standing up for real food.
For a bonus entry, tweet the following message:
I want to win a copy of the @JamieOliver @FoodRev cookbook thanks to @HarperCollinsCA and @eatlivtravwrite http://bit.ly/Jm7dEv #realfood
Then come back to leave me a message telling me you did. Contest closes on Tuesday May 29th at 9pm EST and the winner will be chosen via Random.org and announced on Wednesday May 30th. Good luck!