PAGE 20 TOM’S FARMS SUPPORTS
FIGHT AGAINST BREAST CANCER Inland Empire “Making Strides Against Breast Cancer” on April
28; Free Kickoff Breakfasts in Riverside on March 1 and Chino Hills on March 7
Tom’s Farms is a 40-year-old landmark in the Inland Empire,
offering food and entertainment as a family destination. But if you’re a breast cancer survivor, Tom’s Farms is more than that. It’s a lo- cal business that takes an active role in the fight against cancer by supporting the American Cancer Society’s “Making Strides Against Breast Cancer” walk annually. “Tom’s Farms is a major contributor to the success of the Mak-
ing Strides Against Breast Cancer event,” said Phyllis Lesser of Corona, a breast cancer survivor who participates each year in the Strides event held at Balboa Park in San Diego, along with her hus- band Lee. “We are so delighted with the support from the community for this event, which funds cancer research and programs for cancer patients.”
Lesser raised $4,745 from area residents, friends, family and lo- cal businesses, including Tom’s Farms, for the event in San Diego at Balboa Park last fall. The American Cancer Society recognized Tom’s Farms recently as a major contributor to the 2011 Making Strides Against Breast Cancer event. The support for the Making Strides Against Breast Cancer event
tapped into the huge crowds of visitors and shoppers over the week- ends, and Tom’s Shoppers proved to be a generous group. In the three months prior to the American Cancer Society’s Making Strides Against Breast Cancer walk last fall, Tom’s Farms customers donated over $1,600 in coins and dollar bills. This effort was enthusiastically supported by Robert Lizano, the General Manager of Tom’s Farms and Frank Hetland, the owner of the Cheese & Wine Shoppe. Tom’s Farms is a family business that started as a simple pro-
duce stand and has evolved over the years to include a Cheese & Wine Shoppe, a Sweet Shop, a Gourmet Popcorn Store, a Home Furnishings Store, an extensive Produce Market, an Old Fashioned Burgers shop and a Mexican Restaurant. On the weekends it morphs into a family playland including: a craft fair, a train ride, a carousel, tractor driving, a shooting gallery, pony rides, a petting zoo, a magic show and free live entertainment. The American Cancer Society will hold its third annual Inland Empire “Making Strides Against Breast Cancer” non-competitive walk on Saturday, April 28 at The Shoppes at Chino Hills. Breast cancer survivors, fighters, and supporters are invited to two kickoff breakfast events.
The Making Strides Against Cancer event in San Diego will be held on October 21, 2012 at Balboa Park. For more information, call Stefanie Beetem at the American Cancer Society at (619) 682-7422.
School Lunches Get Healthier, But Pizza is Still A Vegetable
By Rachel Lincoln Sarnoff, Executive Director/CEO, Healthy Child Healthy World
Recently Michelle Obama, Agriculture Secretary Tom Vilsack and Rachael Ray an- nounced new nutrition standards for school lunches, the first major change in school meals in over 15 years. The program allots an additional six cents per school lunch—the first real increase
in 30 years. The new standards call for more whole grains and produce, as well as less sodium and fat, and are the first to be enacted as part of the Healthy, Hunger-Free Kids Act of 2010, part of Michelle Obama’s Let’s Move! Campaign, which was signed into law last year by President Obama. It will affect the nearly 32 million kids who participate in subsidized school lunch programs each day—many of whom get half their daily calories from these meals. What’s different? Milk goes low- or no-fat, portion sizes shrink to limit calories, and fresh fruits and vegetables are offered every day, among other recommendations echoed in the Eat Healthy section of our 5 Easy Steps. What’s not? Potatoes are unlimited—although now the majority will be baked, rather than fried—and tomato sauce still makes pizza a vegetable. “It was a bit unfor- tunate that some groups had powerful friends in Congress and basically tried…create some confusion with these standards,” Vilsack said in a virtual press conference that I attended. “Our response was to set up minimum requirements. You have to have a minimum level of dark green vegetables, you’ve got to have a minimum level of red or orange or yellow vegetables.” “OK, so congress left pizza a vegetable,” Ray said. “But we are changing the game
today. That [lunch] tray is going to have leafy greens and colorful fruit on it. If one of the other vegetables happens to be pizza or French fries in some schools that day, it doesn’t negate the fact that on the tray there will be vegetables and fruits.” (For more specifics,
check out WebMD’s excellent breakdown of the new standards.) Regarding organics, Secretary Vil- sack said they encourage organics but will leave the decision about integrating to the individual school districts. But he respond- ed to my question about Genetically Engi- neered foods by saying they would leave this up to “consumer choice.” I didn’t get a chance to ask him how we can have a choice, given the fact that GEs are not required to be identified on labels—yet are now in 80% of processed foods.
Or to ask if he was aware that 93%
of Americans now say they want GE foods to be labeled. Sigh. I guess we have to start some-
where. And these new standards are defi- nitely better for our kids. Hopefully that pizza will have a whole-wheat crust.
Read more:
http://healthychild.org/ blog/comments/013112_school_lunch- es_get_healthier_but_pizza_is_still_a_ vegetable/#ixzz1mmuGQzB5
MARCH 2012
Health & Wellness
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