Send this story Print this story

Adjust text size

Home: You are what you eat
And who wants to be a Pop-Tart?

by Shelley Shepherd Klaner

When is a Pop-Tart not a Pop-Tart?

Never! That was the lesson at the first installment of a speaker series presented by the Novato Live Well Network held at Flour Chylde Bakery.

The organization is an example of community members in action. It recently brought together a variety of health-minded individuals to learn about the value of eating local and organic foods and to raise funds for the fledgling grassroots group. They want to spread the word about taking care of the environment and the body, encourage local grocers to carry organic foods and teach children proper eating habits and how to grow their own gardens.

The network's seed came from a Novato mom whose eyes were opened to health and wellness issues when her brother died at 44 from a rare cancer. She was concerned about what her 4-year-old son would eat when he started school. A couple of phone calls later and Veronica Valero was knee deep in the school lunch program. She visited the school kitchens and was appalled when she saw the kids sitting on benches with bird poop and eating their lunches outside in the cold. She wondered what happened to the school cafeteria she grew up with.

Valero developed the Lunch Buddies program with Miguel Villarreal, director of food and nutrition services for the Novato Unified School District, and was instrumental in the Novato Eat Well Festival in 2006. But as the stalwart group grew, the volunteers discovered they were interested in more than healthy food—recycling, composting and other sustainability issues as well.

As their goals became loftier, they saw the importance of creating the Novato Live Well Network and received sponsorship from Marin Link. The network's mission is "to work with and educate families, schools and our community about the positive benefits of choosing sustainable ways of eating, gardening and living."

The board members and volunteers continue the Lunch Buddies, bringing volunteers to schools to talk to the children about food and nutrition. Two of the schools now have children eating inside again. "This way they can learn good lunch habits," Valero says.

They have also been instrumental in assisting the school district to receive grant funding so that all Novato schools can grow their own gardens. Each school received $2,500 for its garden with the high schools receiving $5,000. A community garden is also in the works for Novato residents.

According to Valero, when the children plant their own seeds and learn the value of growing their own foods they will pass it on. "When the kids get it, the parents will get it," she says. "It is all integrated."

The idea for the speaker series came from board member and kitchen designer Heidi Kertel, who saw the need to teach people the value of eating more simply, and getting back to cooking their own meals, rather than relying on packaged quick-meal options that aren't healthy.

Eating organic and local foods is also of paramount importance. The members challenge themselves to purchase food grown within a 100-mile radius of their homes.

At the recent get-together, Villarreal showed giant cans of green beans and applesauce that at one time were the basics of the Novato school lunch program. Now he attempts to serve the children fresh fruits and vegetables, much of it grown in Marin County. But he admits he used to spend from $400 to $500 a week on local produce and now he is spending $2,800 a week. He doesn't know how he is managing the budget, but says he is using creativity; he also gets some donations of food that may be too small or not perfect for sale, but tastes just as good when prepared.

According to Catherine Bragg, owner of Flour Chylde Bakery in Novato, it isn't easy to get people to think the way the group does. Her own personal odyssey began when she became a mom. She was a successful clothing designer and found herself traveling on a bus eating a lot of processed foods. She used some vacation time to learn how to bake and as she changed her eating habits and got her health back, she eventually opened her bakery.

But Villarreal sees a change. In the past when he tried to deliver the same message about healthy living and eating, he felt no one was listing. Now they are. Students are being taught in the classroom about the value of proper nutrition choices. They can't buy snack foods in school cafeterias anymore. "We are creating a nutritional environment," he says.

Because of stricter standards, even Pop-Tarts are made with lower fat and less sugar, he says. "But guess what it is. It is still a Pop-Tart. That's the problem."

Helge Hellberg, executive director of Marin Organic, reports that Marin has gone from 13 organic farms to 40. "I see God in my work every day," he says of working with local growers and businesses. He predicts that by the end of next year half of the agriculture in Marin will be organic.

Although organic food is more expensive, Barbara Clark, certified nutrition educator with 9 Corners, advises all of us to look at what we put in our mouths. "Invest in your health. Your body is your temple."

Guidelines for Eating Well

If not locally produced, then organic

This is one of the most readily available alternatives in the market and making this choice protects the environment and your body from harsh chemicals and hormones.

If not organic, then family farm

When faced with Kraft or Cabot cheeses, Cabot, a dairy co-op in Vermont, is the better choice. Supporting family farms helps to keep food processing decisions out of the hands of corporate conglomerations.

If not family farm, then local business

Basics like coffee and bread make buying local difficult. Try a local coffee shop or bakery to keep your food dollar close to home.

If not a local business, then terroir (which means taste of the earth)

Purchase foods famous for the region they are grown in and support the agriculture that produces your favorite non-local food such as Brie cheeses from Brie, France, or Parmesan cheese from Parma, Italy.

Hit the farmers market before the supermarket

Plan your meal around local ingredients found at the market.

Branch out

Maybe your usual food repertoire could use some fresh ideas. The farmers market provides a perfect chance to try a new ingredient when it's in season, and lets you talk to the grower to find out the best way to prepare your new food. Flirt with your food processor.

Feed the freezer

Can't cook every night? Worried about your fresh produce going bad? It's easy. Make lasagna with local tomatoes or a soup packed with fresh veggies and freeze it. You can also make personal-size meals for a brown bag lunch.

Go out

Many Bay Area restaurants emphasize local foods in their dishes. Ask around, you might be surprised how many options you find that serve up local flavor.

(From www.lovacores.com adapted from the Buy Local Challenge 2004.)

The next forum will be held Jan. 12 on 'Rethinking Plastics; Rethinking Our Lives.' More information will be available on the organization's Web site at www.NovatoLiveWell.org.