• Have children make a shopping list. Older children can plan a meal, then make a list. Younger children can be encouraged to list a few of their favorite healthy foods.
• Take a trip to the local farmer’s market to pick out fresh produce. The nicest thing about the farmer’s market, besides quality and price, is that there are no cookies, sweetened cereals, crackers, candy, toys or juice to compete with your time and effort. Suddenly the focus is on fruits and vegetables!
• If you don’t have a farmer’s market near you, create a produce stand in the classroom, try to find a roadside produce stand or use the produce aisle of the grocery store.
• Give children a tour of the market/produce stand or identify and explain a few of the produce items. If possible, allow them to sample, select and purchase a few items.
• Have everyone wash their hands before any food preparation begins, .
• Allow kids to help wash and prepare the fresh produce you selected at the market. They can wash items under cold running water, shuck corn, stir lettuce in a sink of water, or place cut items in a bag. Adults should always use knives, peelers or other sharp objects.
• Smaller children should be given a sturdy step stool so they can reach counters and sinks.
• Clean as you go and encourage your young helpers to do the same.
• Allow children to sample items they have chosen; encourage them to try something new.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.