Join Jamie’s Food Revolution

by Anne Bennett on April 24, 2010

If you’ve been watching the ABC TV show, “Jamie’s Food Revolution”, you’ll know that Jamie Oliver, the British chef who came to America to teach school children how to eat healthy food, is nothing if not passionate about his cause.

To join Jamie's revolution, click here

To join Jamie's revolution, click on this picture

As well he should be. If we do nothing about the rise in obesity in this country, by 2018 obesity-related medical expenses will constitute about 21% of all health-care spending, according to a recent analysis published in USA Today. Think about it. In ten years they say almost half of us will be obese–not just overweight–obese! I could go on with more dire statistics, but you know the story already.

And then here comes Jamie, all the way from England, to teach us how to cook real food. Americans, the leaders of the free world, need cooking lessons from a Brit.

Apparently we need even more basic instruction. When Jamie held up a bag of french fries in front of a first-grade class in West Virginia, the children happily cried out, “French Fries!” When he held up a potato, they were silent save for one boy who tentatively asked, “Is it a tomato?”  Imagine that: in the relatively short span of two generations we’ve become ignorant of the relationship between a potato and its fast food equivalent.

It’s occurred to me that we should have our own American real food advocate (notwithstanding Mrs. Obama), but you know what? I don’t care. I’m just glad that Jamie is here, and that his message is getting out on Friday night prime-time television.

Great outdoor Spring reading

Great outdoor Spring reading

In support of his cause I bought his newest cookbook, in which he asks us to join his revolution by learning–or re-learning–how to cook from scratch. In the introduction he writes that he needs us to become personally involved in his “pass it on” campaign by pledging to learn one recipe from each chapter and then “passing it on” by teaching it to at least two people. What a simple, brilliant idea. You could even call it revolutionary!

Jamie’s philosophy is that with some basic cooking skills and a few simple recipes, you can prepare nutritious meals on any budget and bring family and friends together in the process. That sounds a whole lot better than microwaving a frozen meal in a plastic dish or gobbling a fast food burger in the car.


My first foray into Jamie’s way of cooking were these pork kebabs. It’s pork tenderloin, which is almost as lean as chicken breast, cut into 3/4″ pieces, marinated in a little olive oil, lemon zest, a bit of cumin, salt and pepper, and made into kebabs with small whole mushrooms and red onion chunks. Don’t over-grill pork tenderloin. It’s very lean and can be eaten pink. If you don’t like cumin, try some bottled low-sodium teriyaki sauce.

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