Cooking With California Food
Mar. 8, 2012Written by Georgeanne Brennan and Ann M. Evans co-leaders of Slow Food Yolo and coauthors of the 2011 book, “Cooking with California Foods in K-12 Foods”
The birth of a book has multiple backstories, as does this one. It began in a small, college town across the Sacramento River from California’s state capital. Davis, a middle class, well-educated, progressive community with a unified school district of 8,500 students, had not given thought to school lunch until a small group of disgruntled moms got together, horrified by “lunchables” served as a treat. Ann, former Mayor of Davis, was one of those moms.
Seven years later, there was a central kitchen, salad bars, gardens in every school and a waste reduction program at the elementary level. The school food service director, along with the community, which by then had formed into a school lunch booster club commonly called farm to school, wanted more.
On a chef’s walk through the Davis Farmers Market, school food service staff joined regional restaurant chefs in their chef whites strolling through the market, marveling at the fresh fruits and vegetables. A new vision was born. Rafaelita “RC” Curva, Food Service Director, said, “I wish someone could come and show us how to cook with all of this.”
Georgeanne, an award winning cookbook author and cooking school proprietor, said, “I can.” backcomments powered by Disqus