OMG! Wine and Oysters and More at the OEG

Remember my article about the wonderful Stargazing Dinner fundraiser for the Olney Farmers and Artists Market? Elyse Kudo, of Jackson Family Fine Wines, who donated the wine for that event, arranged for us to attend a fabulous Matanzas Creek Sauvignon Blanc and Oyster Dinner at the Old Ebbitt Grill. It was a chance to educate our palates while indulging our senses.

The private dining room in the basement of the OEG (as its familiars refer to it) is decorated to resemble a cozy hunting den. There is a bar and room for several tables for eight. Each table was set with more glassware than I own.

The Tables Are Set

The Tables Are Set

After a warm-up glass of sparkling wine and a few passed nibbles, we were seated. Each place setting had a placemat with information about the wines and oysters we would taste together.

Place Setting

Place Setting

Marcia Monahan-Torres is the winemaker for Matanzas Creek Winery. She learned her craft in her native Chile, and has put her stamp on the wines made in Sonoma County.

Marcia Monahan-Torres Tells Us About Her Wine

Marcia Monahan-Torres Tells Us About Her Wine

She gave us a lively description of the characteristics of each wine, and led us through each taste. Together with Rowan Jacobsen, the oyster expert, she provided the knowledge and background to appreciate the taste experience of each wine and oyster variety.

We Wait For Our Oyster Lesson

We Wait For Our Oyster Lesson

The oyster pairings chosen for our dinner were mainly from the West Coast. The lone Easterner was from Maine(!) (O my Chesapeake soul!) Here are the pairings: Sonoma County with Kumamotos; Bennett Valley with Hood Canal (“frisky”) oysters, Helena Bench with Kusshis, and Journey with Maine Pinnaquins.

It was mentioned in passing that the OEG is the only restaurant which tests every single bag of oysters it accepts, for possible pathogens. That’s understandable, as its reputation rests on oysters and other seafood. I don’t think any pathogen would have stood up to the amount of alcohol served that night.

Still Life With Wine and Oysters

Still Life With Wine and Oysters

After the oyster service, we got down to the serious eating. A salad of asparagus and crabmeat was served with a 2012 Matanzas Creek Chardonnay; rack of lamb with 2011 Merlot; and Chocolate Decadence with 2011 Journey. Matanzas Creek is justifiably proud of their Journey wines.

Asparagus and Menu

Asparagus and Menu

Lamb, Rare and Very Tender

Lamb, Rare and Very Tender

Dessert Decadence

Dessert Decadence

The wait staff was having a good time as well – maybe not as good as the patrons, but they were cheerful and very polished.

At Your Service!

At Your Service!

This Waiter's a Pro!

This Waiter’s a Pro!

Altogether an amazing evening!

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Whirlwind World Tour at the Embassy Chef Challenge

The Embassy Chef Challenge is an annual benefit supporting the free programs and events provided by Cultural Tourism DC, a nonprofit organization dedicated to promoting Washington DC’s art, culture and heritage. This is a unique advantage of living in the Washington DC area – a chance to try a diverse selection of cuisines as interpreted by Embassy chefs from around the globe.

The Challenge is a compressed, indoor version of the two events that Cultural Tourism DC is best known for: the Embassy Open Houses held each spring, when many international embassies have thousands of people coming through their premises for a taste of culture.  Fifteen Embassy chefs took part in vying for People’s Choice and Judge’s Choice Awards. There was also an auction with items offering culinary and travel adventures.

I got to the Ronald Reagan Building a little early. There were some arty picture opportunities from the balconies surrounding the floor.

Looking Down On The Food

Looking Down On The Food

Floor Before The Event Begins

Floor Before The Event Begins

There was a small reception for the judges, organizers, and VIPs, with some very creative serving arrangements. At first I thought these spheres were little terrariums, but they turned out to be a unique delivery system for mussel salad provided by Belga Cafe. Participatory gustation: we were instructed to shake first, then consume.

 

 

Salad Spheres

Salad Spheres

The main event took place in the soaring atrium space of the RR Building. It started filling up with hungry and thirsty folks. There was a welcoming ceremony, in which the organizers thanked the participants, sponsors and embassy staff for their contributions to the cause of Cultural Tourism DC. Capricia Marshall, the honorary chair, spoke winsomely, as did Timothy Cox, Chair of the Board of Directors.

Timothy Cox and Capricia Marshall Say Hello

Timothy Cox and Capricia Marshall Say Hello

And then, the actual Mayor of Washington, DC appeared! He proved very popular.
Then we were free to taste. I started to methodically work my way around the room, determined to appreciate each country’s offerings. They ranged widely in the degree of detail applied to each station; some were simple and food-focused, others more elaborate. Of course, the latter made better photo ops.

Mayor Gray Appears

Mayor Gray Appears

Uzbekistan not only had very tasty food, but carved fruit as the highlight of an eye-catching display.

Trinidad and Tobago seemed to have modified a parade float for their display. They served marinated crab atop a giant Styrofoam replica of the same, with parade costumes on manikins and a colorful backdrop. And it was here that I learned that many of these plates were being served by the actual ambassadors themselves.

Uzbekistan

Uzbekistan

The Thai Embassy was distinguished by the wonderful matching silk dresses worn by the staff, and the Ambassador’s wife. And, as it turned out, by the food as well. They won the Judge’s Choice award with their Spicy Salmon Salad – “Phla Salmon.”

Trinidad and Tobago Crab

Trinidad and Tobago Crab

Thailand

Thailand

The Norwegian chef displayed his patriotism by his splendid pants.

Norwegian Pants

Norwegian Pants

But no one could best Poland for costume. Their servers were beautifully turned out in native garb, the men as well as the women. The food was artfully presented, as well. They had two dishes, smoked trout and a cheese terrine, as well as Polish beer.

 

The dish that captured the People’s Choice Award was served by the Russian Federation – Salmon Ice Cream with Black Caviar Sauce. Chef Roman Shchadrin found the recipe in an old book of dishes served at the court of Catherine the Great in St. Petersburg. He was churning it on site.

Poland

Poland

And way down at the end, Botswana had a sleeper hit with Pulled Goat Meat. They had a simple display, but the food was delicious.

Russian Ice Cream

Russian Ice Cream

Towards the end of the sampling time, I noticed some food swapping going on among countries. Poland and El Salvador improved International relations while posing for a picture.

Food Swap!

Food Swap!

And then it was time to announce the winners of the competition. The judges were introduced.

Judges, L to R:  Bart Vandaele,  Amy Riolo,  Joan Nathan, Xavier Deshayes, Lauren DeSantis, Tim Carman, Nathan Bates

Judges, L to R: Bart Vandaele, Amy Riolo, Joan Nathan, Xavier Deshayes, Lauren DeSantis, Tim Carman, Nathan Bates

The Judge’s Choice winner was Chef Jiraporn Bunlert of the Royal Thai Embassy. The People’s Choice award was given to Chef Roman for that amazing salmon ice cream. The winning chefs posed with the ambassadors.

All the chefs were assembled for a group picture with the judges.

Chefs and Ambassadors

Chefs and Ambassadors

The crowd of serious foodies and schmoozies (I just made that one up) was delighted. So was I.

All Chefs

All Chefs

Happy Crowd

Happy Crowd

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You Take A Stick Of Bamboo

And cook it in the springtime, oh oh, oh oh, yummy! I’m lucky enough to have a source of fresh bamboo, which is so different from the canned stuff as to be unrecognizable.

My friend Jim grows many varieties of bamboo in his backyard. He gave me a bagful with three different kinds. How does he cook it? He doesn’t. Fortunately, my other friend Liz does. She recommended the Chinese red-cooked method.

Raw Bamboo Shoots, With a Quarter For Scale

Raw Bamboo Shoots, With a Quarter For Scale

First you have to simmer it for an hour to tenderize it, then proceed with your recipe. I simmered, and then stored it to cook later in the week, but before I got around to red-cooking it, I had an emergency – a dish in desperate need of a vegetable, without time to boil the pokeweed I had picked earlier. Luckily, the bamboo was just sitting there waiting. It worked really well.

I had a package of sirloin steak tips and a recipe for steak in Balsamic vinegar. I added some sweet onions and planned to serve it over a scallion pancake (pa jeon), which came frozen from Trader Joe’s. (This pancake is not up to the dish served in Korean restaurants, but it’s not half bad.)

Steak and Bamboo Cooking

Steak and Bamboo Cooking

A quick slice and dice of three or four bamboo stalks and my dish was complete. I just added them at the end of cooking and let them heat up.

Finished Dish - Steak and Bamboo over Pa Jeon

Finished Dish – Steak and Bamboo over Pa Jeon

Delicious. Thanks, Jim!

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More Is More: Tom Sietsema and Jose Andres at the Newseum

In the Newseum Auditorium on Monday, the restaurant critic and the chef held about 500 people enthralled for nearly two hours. David Hagedorn was there, too, but as moderator he was lagniappe: a nice surprise but not vital to the experience. He did add to the ambiance of the sartorial spectacle with his chartreuse socks.

The Sign In The Newseum Lobby

The Sign In The Newseum Lobby

But I get ahead of the story. First, there was the reception for those in Press Pass, the annual membership program for the Newseum. There were passed nibbles, wine and a view on the sixth floor, then a trip down in the glassed-in elevator to the best seats in the auditorium. Those in the first row could rest their wine glasses on the edge of the stage. What a perk!

Marscapone Purses

Marscapone Purses

Wine And The View

Wine And The View

As an introduction, two short videos were shown. There were clips of a Sixty Minutes segment on Chef Jose, and “Tom Sietsema’s TV Dinners,” featuring a tour of Tom’s refrigerator. The highlight? A souvenir from the White House: M&M’s signed by POTUS himself.

M&M's or O&O's?

M&M’s or O&O’s?

Then they got down to a wide-ranging conversation encompassing not just the current foodie scene, but back stories of both men and tales of restaurants gone but not forgotten; the new neighborhoods of destinations like H Street, and the trend, partially fueled by social media (ahem), of reviewing new places as soon as they open.

David, Tom, Jose, Wineglasses

David, Tom, Jose, Wineglasses

That led to a discussion of amateur online reviews, which Tom described as both great and hellish at the same time. Now, critics get judged too – and even though “the Washington Post still has gravitas, it keeps us on our toes!”

Chef Andres reminisced that in the early 90’s, he would wait in front of the Post building on Wednesday for the Sunday magazine to be delivered, to see if he had been reviewed. His first review was only two stars!

Last Sunday’s Spring Dining Guide made amends for that. The only four-star review was for Chef Andres’ Minibar, and he was called a “genius” on the cover, to boot. That led to a discussion of the cost – at $600 a person, it should be a “transporting experience!” But Chef Jose maintained that good food costs money: “Put these things in balance – do you want the DNA of a clown, or do you want to be an avatar?”

First Row Perk - A Refill

First Row Perk – A Refill

Tom pointed out that the DC food scene has been encouraged by a President and First Lady who enjoy eating out and who have elevated their personal chef. And on the subject of trendy places which don’t take reservations, he expected that FLOTUS and POTUS would have to stand in line at Little Serow (but I’m not sure he was serious)!

Then he blamed Chef Jose for the whole “small plates” trend. After all, he was the first to introduce Washington to tapas at Jaleo. But tapas, the chef countered, gives one control over the dish – it is eaten at the perfect moment of creation!

The discussion ended on a high point with Chef Jose extolling the burgeoning food scene, including food trucks. Young people can own their own business, control their destinies! “More is more!”

And no occasion of 2014 would be complete without a selfie.

Selfie!

Selfie!

But this is my cherished souvenir:

Signed_Program

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Up To New York City: The 2013 Fancy Food Show, Part 2: Everything Off The Floor

Parties, panels, demos! Even before the show opened, there was entertainment at the opening reception. A medley of songs from “Les Miserables” was presented with the lyrics rewritten as a paean to Fancy Food. For the big finish, a checked tablecloth waved overhead in lieu of the Tricolor.

The Big Finish

The Big Finish

There was a lot to see and do off the show floor. One interesting synergy: a panel called “Chop, Chat and Charm,” with three very public chefs: Sara Moulton, Kelsey Nixon, and Roger Mooking, talking about the chef as performer; then, a little later the same day, Sara put advice into practice with an actual cooking demo.

Media Chef Panel

Performing Chef Panel

It was fascinating to see her enact some of the principles she mentioned in the panel: tell a story; know your audience; ask questions as well as answer them; recruit an audience member to help; have samples and giveaways. And, if you’re on TV, smile all the time!

Sara Moulton With Audience Volunteer

Sara Moulton With Audience Volunteer

The Italian Trade Commission sponsored a panel called “Find The Fake,” a tasting designed to educate participants in detecting fake olive oil. This is a growing problem around the world, and the Italians, with more olive trees than any other country, are understandably concerned.

There were two representatives of UNAPROL (Italian National Union of Olive Oil Growers Association), and Bill Marsano, a veteran food and travel writer, on the panel. After they extolled the virtues of Italian oil, we were led in a guided tasting of four samples, three real olive oils and one fake. Then we were rewarded with bottles of the real thing!

Olive Oil Experts: Bill Marsano at left

Olive Oil Experts: Bill Marsano at left

There were several off-site parties all on the same day, so we had to make a choice. We went with the Buyer’s Best Friend party at Vermilion Restaurant. There, we met folks from Gelato Fiasco, a company with two stores in Maine selling excellent Italian-style gelato. They also ship pints south, to be sold in grocery stores near us. Life is good!

Buyer’s Best Friend is a wholesaler that gives small, artisanal businesses a chance to be distributed in larger markets. They are always one of the friendliest places on the show floor, and I totally approve of their business objectives. And they throw a great party, too!

Star Cooper With Fiasco Flavors

Star Cooper With Fiasco Flavors

I got an arty shot of part of the New Product Display, one of the highlights of the show.

Impressions of New Product Display

Impressions of New Product Display

Stay tuned for Part 3: Product Spotlight

 

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Up To New York City: The 2013 Fancy Food Show, Part 1: The Show Floor

After two years in Washington DC, the show moved back to its home in the renovated Javits Convention Center. We made the pilgrimage north to attend. It was totally worth it.

The floor was full of exhibitors, there were after-hours events, and panels (especially one called “Chop, Chat and Charm”) were especially interesting. There was one disappointment, in that the Italy pavilion didn’t have a demo kitchen this year, but there were lots of features in other country’s establishments to compensate.

Part of the German Pavilion

Part of the German Pavilion

Two were right next to each other on the show floor. Germany had a kitchen with demos scheduled throughout the show, with happy chefs delighted to cook and chat. It was just one part of the larger German presence.

German Chefs

German Chefs

Morocco, surprisingly for a small country, had a big spread (both food and real estate)! Everyone there was happy to talk about their food, and they and their pavilion were candidates for Most Colorful Entry.

This is not to say that Italy was outclassed. There were rows of Italian food booths, each sponsored by a different importer. Cheese, Parma ham and other cured meats, and olive oil dominated, but the presence of truffles was duly noted. Funny, nobody was offering samples of truffles.

Morocco Pavilion

Morocco Pavilion

Moroccan Spread

Moroccan Spread

 

 

 

 

Italian Meats

Italian Meats

Italian-influenced food and importers of European products were also there in force. Marky’s had an especially impressive presence, with sampling and a chef on hand.

Truffles - You Could Smell, But You Couldn't Eat

Truffles – You Could Smell, But You Couldn’t Eat

D’Artagnon had their own exclusive version of ham – Mangalica from Spain. Oh, and truffles!

Markey's Chef Marc and Offerings

Marky’s Chef Marc and Offerings

 

 

D'artagnon Had Truffles, Too

D’Artagnon Had Truffles, Too

And Washington, DC’s own celebrity chef, Jose Andres, had a line of imported products from his native Spain on display.

Jose Looms Over His Products

Jose Looms Over His Products

Roland, another big importer, had Virginia Willis as their big draw. Well, they also had a display and sampling of their wonderful variety of foods, but a famous chef is a big attraction for yours truly!

Virginia Willis Cooks

Virginia Willis Cooks

Then there were the sweets. A tapioca maker had an eye-catching display of a giant inflatable bubble-tea cup. Trust me, it was more impressive in real time than a still photo, with the balloons in motion!

Attack of The Giant Bubble Tea

Attack of The Giant Bubble Tea

Sweet Shop USA showed their specialties, including handmade chocolate shoes.

Chocolate Shoes

Chocolate Shoes

And the Polish importers showed off the impressive cake that I remembered from last year’s Polish-sponsored party.

Polish Tree Cake

Polish Tree Cake

There was lots more going on, of course, but these were my best pictures!

Stay tuned for Part 2: Events Off The Floor.

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A Morel As Big As My Hand

No kidding!  And it was growing under the arbor vitae next to my porch, about three feet from my house!

The Morel In Its Native Habitat

The Morel In Its Native Habitat

 

I lost no time cutting it and cooking it for dinner.  Well, OK, I did make sure to check in the book that it actually was a morel – it’s been years since the last one popped up –  but there was positive ID and it became a main component of our dinner.

 

Morel With Quarter For Scale

Morel With Quarter For Scale

 

And since the pokeweed  is finally appearing, we had a truly seasonal dish of noodles with morels, pokeweed, Vidalia onion (left a little crunchy for contrast), and Parmesan cheese.  The morel was earthy and delicious, with lots of umami.

Morel, Poke, Noodles

Morel, Poke, Noodles

 

 

 

The pokeweed, first of the season, was mild enough not to overwhelm the other flavors.  An excellent supper!

 

I thought it would be a good time to try seasoning the noodle water in a new way.  At the Fancy Food Show, I picked up a sample of Numi Savory Tea.  This is a new line for the Numi company – a vegetarian alternative to bullion and caffeinated hot beverages.  I thought it might be used as a flavoring agent in cooking, and it did impart a subtle flavor to the noodles when I dropped a Fennel Spice teabag in the boiling water.  I can imagine other uses for these teabags, such as a substitute for chicken stock in creamed vegetable soups.

 

Numi Tea (from numitea.com)

Numi Tea (from numitea.com)

They are blends of different vegetables, spices, and decaffeinated tea, and contain all organic ingredients.  I look forward to trying other varieties, like Carrot Curry and Tomato Mint, but not the Broccoli Cilantro – those are two of my least favorite flavors!

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Two OFAM Chefs Will Be Judges at Embassy Chef Challenge

I noticed that two famous local chefs who have been demo chefs at the Olney Farmers Market will be judges for the Embassy Chef Challenge next week.  Joan Nathan and Amy Riolo, along with other chefs and food writers, are featured at the charity event.

The annual benefit supports the free programs and events provided by Cultural Tourism DC, a nonprofit organization dedicated to promoting Washington DC’s art, culture and heritage.  This is a unique benefit of living in the Washington DC area – a chance to take advantage of a diverse selection of cuisines as interpreted by Embassy chefs from around the globe.

Fifteen Embassy chefs will take part in vying for People’s Choice and Judge’s Choice Awards. There will also be an auction with items offering diverse culinary and travel adventures.  Here are the details of the event, from  the Embassy Chef Challenge website:

EMBASSY CHEF CHALLENGE GALA

The 6th annual Embassy Chef Challenge will take place on Thursday, May 15 from 6:00-9:30 p.m. Chefs from around the world, who usually serve only to dignitaries and heads of states, will dish up hors d’oeuvres showcasing their countries’ cuisine while trying to win favor for the People’s Choice Award. A panel of celebrity chefs and food critics will select the Judge’s Choice. Proceeds from the evening will benefit Cultural Tourism DC, a nonprofit organization dedicated to promoting the art, culture and heritage found in Washington’s diverse neighborhoods.

DATE: Thursday, May 15, 2014
TIME: 6:00 – 9:30 p.m.
LOCATION: Ronald Reagan Building and International Trade Center, 1300 Pennsylvania Ave. N.W.
TICKETS: $250 per ticket. Early registration is encouraged— last year’s event sold out.

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No Gazing, Plenty of Stars

The dinner billed as “Stargazing Vegetarian” turned out to be neither (but not in a bad way).   There were, however, plenty of cosmic vibes!

It was a warm day in early Spring in Ashton.  Greg and Nadine Mort opened their beautiful, mid-century rambler full of Greg’s artwork and astronomical objects to the last OFAM fundraising dinner of the 2013-14 season.  There was food, drink, and entertainment to be had, in abundance.  Alas, when it came time to do the stargazing, the sky had clouded over!  Never mind, the ever-resourceful Greg substituted an entertaining lecture instead.

The table was beautifully set with Nadine’s crystal and china.

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Table Setting With View of the Living Room

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Table Setting With View of the Telescope

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Table Setting Detail

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And a View of the Outside

The volunteers gathered to discuss the service, and the chef, Evelyn Bunoan, and her husband Oscar, set up the buffet.  Chef Evelyn is Master Chef and owner of Philippine Oriental Market and Deli, and has been named one of the most influential Filipina women in the US by the Filipina Women’s Network.

Volunteers Strategizing Before Dinner: Unknown, Dawn, Nancy, Jacob, Bobbi, Janet

 

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Chef Evelyn and Oscar Set Up the Buffet

Elyse Kudo, of Jackson Family Fine Wines, generously donated red and white wine.  Here she is with Nadine and Greg, with the setup for the wine and Nadine’s Cosmic Cocktails.

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Elyse, Nadine, Greg

As the guests arrived, the servers passed around hors d’oeuvres with the cocktails.

 

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Mingling Over Drinks

Then we headed across the lawn to the observatory for a look at the big telescope,

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On Wheels!

and the bigger telescope.

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It Has Its Own House

Chef Evelyn cooked one of the dinner dishes right in front of everyone, and then the buffet of wonderful Philippine food was spread for the guests to fill their plates.

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Chef Evelyn Demonstrates a Noodle Dish

 

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The Buffet

Although the dinner was mainly vegetarian, there were two dishes with fish and crabmeat, so there was something for everyone.

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My Plate

At dinner, Elyse described the wines we were drinking, and Janet Terry, OFAM President,  thanked everyone for their wonderful patronage of the Market.

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Elyse Talks About the Wine

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Janet Waxes Enthusiastic About the Market

For dessert, a grand selection of dishes, some by our Market producers, and others by volunteers, was offered; and a violinist, Jeff Issokson, entertained.

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Dessert Buffet

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A Selection of Exotic Fruit

Then came the “consolation” lecture, to replace the cloud-occluded stargazing.  No one was disappointed.  Or, as one delighted guest said, “It just keeps coming!  I never expected all these extras!”

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Greg Enlightens the Guests

The guests were given copies of a book full of Greg’s wonderful artwork as souvenirs of a most delightful evening!

The money raised by this and other fundraisers will allow the Market to supplement the Farmers Market SNAP and WIC programs.  We thank all the generous patrons who contribute to our efforts to promote good nutrition in our area.

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In It For Good – The PHA Summit

What could possibly signal your intentions better than having the First Lady as your honorary Chair?  The Partnership for a Healthier America,  as earnest an organization dedicated to the public welfare as I have seen, held their Building A Healthier Future Summit last month in Washington, DC.

With a set of general sessions, breakouts, and an exposition, as well as meal events, the Summit showcased their commercial and nonprofit partners committed to improving the health of all Americans, with a heavy emphasis on reducing childhood obesity through education, nutrition, and exercise.  This fits neatly with Michelle Obama’s “Let’s Move!” initiative.  Although there was a distinct air of self-congratulation hovering around some of the presentations (mostly from the bigger commercial partners), the impression that everyone there was working for the common good was inescapable.  There were plenty of opportunities for partners to learn, network and do business while indulging in VERY, VERY HEALTHY samples, snacks and meals.

The First Lady had a presence far bigger than her keynote address on the second day of the conference.  Several presentations namechecked her by way of touting their nutrition cred.

Big Bird and First Lady

Big Bird and First Lady

The main point taken from the opening plenary was the importance of water in childhood nutrition.  One speaker mentioned that bottled water costs more than soda, and concluded with a plea to fix the water fountains in public schools.  (See this post for my opinion on this topic).

At lunch, the point was reinforced by the table favors – water bottles with built-in Brita filters.

The lunch program featured James Beard-award winning chefs Hugh Atcheson and Barbara Lynch (who just happened to have designed the lunch menus), as well as Sam Kass (heading up the “Let’s Move!” program), discussing ways to get kids to accept vegetables, encourage home cooking and teach what used to be called “home economics” in schools.  Kids need to dig potatoes, and public schools must reduce their dependence on contract purchasing.

 

Lunch Menus

Lunch Menus

Very HealthyLunch

Very Healthy Lunch

 

Michael Jacobson, of the Center for Science in the Public Interest, was there.  He reiterated that unhealthy drinks  contribute to childhood obesity, and observed that corporations are revising their advertising policies to kids for unhealthy food and drinks.  What could motivate them to make new foods reasonably healthy?  “Bad publicity or threat of jail.”

Chef Panel, L to R: Atcheson, Lynch, Kass

Chef Panel, L to R: Atcheson, Lynch, Kass

 

After the panels, there was a movement break.  A hip-hop artist named Real Doug E Fresh got the entire ballroom full of attendees dancing in place.  He led a corps of very well-muscled young hunks in tight tee-shirts in a dance routine, and invited everyone to join him on stage.

 

Push-Ups - The General Is The Grey-Haired Guy

Push-Ups – The General Is The Grey-Haired Guy

 

 

Lt. Gen. Mark Hertling, who just a few minutes ago was on a panel expounding on the poor shape of enlisted men, went push-up for push-up with the best of them!

 

Lunch would have been painfully healthy if it wasn’t also delicious.  The same could be said for the samples given out in the exhibition hall.

Morrison Chefs - Just Before Their Formal Pose

Morrison Chefs – Just Before Their Formal Pose

Delicious Morrison Food

Delicious Morrison Food

Morrison Healthcare, a major provider of hospital food programs, had a big presence there.  Their exhibits were eye-catching as well as nutritious. The cupcakes were made with black beans and chickpeas, and were delicious.  There were chocolate turtles with almond butter and agave substituting for caramel.

 

And The Cupcakes Got Feet!!

And The Cupcakes Got Feet!!

 

The swag included food-themed objects, like veggie pens.

 

Veggie Pens Posing

Veggie Pens Posing

Other exhibitors included Walmart, Birds Eye, Cooking Light magazine, and the mushroom people (“Fresh Mushrooms – Nature’s Hidden Treasure.”)

 

After lunch, one of the panels was moderated by Donna Shalala, former Secretary of Health and Human Services, now President of the University of Miami.  Addressing the need to maintain a healthy college environment, it explored how institutions can work to achieve a culture of fitness for young adults.

 

On Friday, the food marketing panel was full of ideas on how to use the powers formerly employed to sell junk food for the cause of good.  Cookie Monster is now pushing fruits and vegetables.  George Leon from Sony Pictures described how the movie Cloudy With A Chance Of Meatballs 2 featured tie-ins with collaborator Feeding America, a nationwide chain of food banks.  Todd Putnam of Bolthouse Farms developed the Food Porn Index to track what kinds of foods are shared on the Internet.  One highly amusing website!

 

Donna Shalala

Donna Shalala

Then, at last, after another tasty but healthy lunch, and more speakers – including an actual Muppet -it was time for the First Lady.  She spoke charmingly about how her mother and grandmother planned meals for the week.  Wednesday was liver night, “a sad night in our house.”  She started cooking when her kids outgrew the “jar stage.”  Many mothers can relate to that.

She reiterated her commitment to ending childhood obesity in a generation, and according to the latest research, we may be on our way to accomplishing it!  She promised to continue working toward that goal when she leaves the White House.

The First Lady Speaks

The First Lady Speaks

She graciously met her fans among the attendees – and there were many!

First Lady Times Four

First Lady Times Four

Then, with her exit, the conference was over.  Here’s looking forward to reporting even more progress next year for this exemplary cause.

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