Kids at home Demographic experts blame the lack of affordable, wholesome foods in poorer regions of the country, a phenomenon labeled “food deserts,” for the modern reality that kids in low-income families are at greater risk for obesity. In some regions (the USDA has a compre- hensive food desert locator at
usda.gov), convenience stores selling high-fat frozen dinners and sugar-bomb snacks are the only places to buy food—and if fresh fruits and vegetables are available, they’re more expensive than the junk. According to a 2010 study published in Te American Journal of Clinical Nutrition, $1 could buy 1,200 calories worth of potato chips, but just 170 calories of fresh fruit. When you’re a ravenous kid, those chips become a devil’s bargain. As of 2012, more than 46 million Americans benefit from the
Supplemental Nutrition Assistance Program (SNAP), formerly known as the Food Stamp Program. Enrollment is up 60 percent since 2008. Even more sobering: Half of all SNAP recipients are children, according to a 2012 report conducted by the Center for the Study of the Presidency and Congress. Unquestionably, optimizing the way families use SNAP is vital to reducing childhood obesity. “It’s not that kids don’t like eating fruits and vegetables,” says
Allison Sosna, founder of MicroGreens, a Washington, D.C.–based nonprofit after-school program that teaches children and teens how to cook low-cost meals. “Te problem occurs when the adult who’s at home doesn’t know how to budget or how to cook properly. It’s especially hard when folks who are given a monthly allotment, like those on SNAP, aren’t knowledgeable. My goal is to answer: Tis is what money you have, how do you use it the best?” After partnering with schools, MicroGreens hosts eight-week
cooking classes to transform the way kids regard food—empowering them to shop for and prepare nourishing dishes that can feed four people, such as Herb Chicken Soup and Italian Pork Ragout. Te kicker? Te ingredients for each family-sized meal cost around $3.50 in total. (Try one of Sosna’s delicious, low-cost recipes, at right.) During MicroGreen’s 2012 pilot program, Sosna and her team
analyzed the number of times the enrolled children and teens cooked at home and went shopping with their parents. Tey found that both activities increased—and that gets Sosna excited. “Purchasing and eating with family are two major statistical guiding answers that we’re focusing on,” she explains. “Rather than measuring if kids are eating more fruits and vegetables, we’re measuring changes in culture—and that’s what this country really needs. We all have to shift priorities and understand that we need to put their and our health first.”➻
PULLED PORK SANDWICH WITH PICKLED CARROTS
How does Allison Sosna, founder of Micro- Greens, keep her recipes so cheap? She buys in bulk and stretches every ingredient. Pork shoulder, for example, costs about $8 but gets used in three separate recipes. Sriracha and pickled carrots add ample, inexpensive flavor.
2 pounds bone-in, center-cut pork shoulder
4 tablespoons plus 1 teaspoon low-sodium soy sauce 4 medium carrots 6 tablespoons water 6 tablespoons apple cider vinegar 1 tablespoon olive oil 3-4 teaspoons Sriracha sauce 8 slices whole-wheat bread, toasted
1. Place pork shoulder in a slow cooker along with 4 tablespoons soy sauce. Add cold water to cover (about 6 cups) and set on high heat. Cover and cook 4 hours or until tender. 2. Peel and julienne carrots. Submerge in 6 tablespoons water, cider vinegar, olive oil, and remaining 1 teaspoon soy sauce. Marinate for at least 1 hour and up to 1 week. 3. Once tender, remove pork shoulder from cooking liquid; cool. Ladle cooking liquid into a separate container and set aside. When pork is cool enough to handle, shred meat from bone using a fork. Divide shredded pork into two equal portions, reserving one for future use. 4. Mix Sriracha with one portion of the pork to taste. Top four of the bread slices with pork; drizzle with about 1 tablespoon cooking liquid (reserve remaining liquid for another use, such as soup stock). Top with pickled carrots and remaining bread slices. Serves 4.
PER SERVING: 347 cal, 12g fat (6g mono, 3g poly, 3g sat), 69mg chol, 28g protein, 28g carb, 3g fiber, 361mg sodium
june 2013 | deliciousliving .com 29
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