{"id":330,"date":"2011-02-19T03:23:33","date_gmt":"2011-02-19T03:23:33","guid":{"rendered":"https:\/\/feedingandrew.com\/?p=330"},"modified":"2011-02-19T04:38:22","modified_gmt":"2011-02-19T04:38:22","slug":"why-i-stood-up-jamie-oliver","status":"publish","type":"post","link":"https:\/\/feedingandrew.com\/?p=330","title":{"rendered":"WHY I STOOD UP JAMIE OLIVER"},"content":{"rendered":"
\n\t\"\"<\/a>\n\t

Polpette di Tonno<\/p>\n<\/div>\n

I received the invitation late yesterday afternoon in an e-mail from one of his gracious assistants.\u00a0\u00a0 \u201cJamie is making a menu for LAUSD tomorrow at his new kitchen. \u00a0He is keeping it within their costs and guidelines. \u00a0He needs help and tips from people who know LAUSD. \u00a0It’s tomorrow between 1:00-3:30.\u00a0 Like I said, last minute, I know, but do you think you can make it?\u201d<\/p>\n

Seriously?\u00a0 ME?\u00a0 Jamie Oliver wants ME to help him with a menu?\u00a0 Oh My God, Yes!<\/p>\n

If you don\u2019t know, Jaime Oliver has started a \u201cfood revolution.\u201d\u00a0 It started with his reality TV show in West Virginia which has now come west.\u00a0\u00a0 He goes into a school district and helps them revamp the food services to be healthier and to rely on more organic and sustainable sources.\u00a0 Unfortunately, Jamie has hit a wall with the Los Angeles School District.\u00a0 More than anything, I think he just picked the wrong time to ask the district to look at this issue.\u00a0 LAUSD has a lot on its plate right now with a $408,000,000 deficit, and the last thing the District needs is more pressure in a reality TV format.<\/p>\n

It\u2019s not that the District doesn\u2019t try to bring healthy meals to kids, but even with a very dedicated and I would argue talented food services organization (you try feeding 600,000 picky kids and see what you come up with), it\u2019s not hard to wonder how pepperoni pizza or chicken nuggets are helping the obesity epidemic. The District has pretty much said “no thank you” to Jaime for the time being, but they challenged him to come up with a menu for meals that can be produced for 77 cents a serving.\u00a0 That\u2019s why he needs me!<\/p>\n

So, first things first, what will I wear?\u00a0 I need to go to school before hand, so I\u2019ll wear my gray suit, but with a striped shirt\u2026a white shirt would be way too corporate.\u00a0 I want my outfit to say, \u201cLAUSD professional, but rebel and food revolutionary at heart.\u00a0\u00a0 No tie.\u00a0 No way.\u00a0 He\u2019s the Naked Chef for Pete\u2019s sake.\u00a0 Shoes?\u00a0 Definitely the cute Euro wingtips I picked up in Italy a few years ago.\u00a0 Oh crap\u2026\u00a0 My hair.\u00a0 No time for a cut, I\u2019ll have to go with extra product. \u00a0It’ll be okay, I can tell Jaime likes product.<\/p>\n

I was also sure Jaime had spent the morning pouring over my blog preparing for our meeting. \u00a0Would he ask me how I thought we could translate my pheasant risotto into a 77-cents meal for inner-city kids?\u201d or\u00a0 \u201cWow, Don, that\u2019s an amazing idea.\u00a0 I really think the addition of cardamom will really get kids to eat broccoli!\u201d\u00a0 I could already hear the cafeteria crowds chanting, \u201cMore of Mr. Wilson\u2019s Filipino adobo please!\u201d<\/p>\n

Yet, as I drove towards the kitchen, all the while imagining the significant impact of my contribution, I started to get an uneasy feeling.\u00a0 I tried to push it aside, but my superintendent\u2019s voice kept interrupting my revelry.\u00a0\u00a0 I couldn\u2019t make it out at first, but it sounded like he was saying, \u201cWhat were you thinking taking it on yourself to represent LAUSD in a high profile reality TV show without permission?\u201d\u00a0 I also thought I heard, \u201cHow are you going to keep www.feedingandrew\u00a0if you don\u2019t have a www.job?\u201d \u00a0Perhaps, I needed to call and ask a few questions about my meeting.<\/p>\n

\u201cHi Melanie, Don Wilson here.\u00a0 I\u2019m on my way, but I have a few questions.\u00a0 Is this meeting going to be filmed?\u201d<\/p>\n

\u201cYes, we film all of Jamie\u2019s interactions with people though it might not be used.\u00a0 This is just going to be a small chat with you and the other school representatives.\u201d<\/p>\n

\u201cOh good, LAUSD is sending others.\u201d<\/p>\n

\u201cWell, no, you are representing your district.\u201d\u00a0 She could clearly hear my silence.\u00a0 \u201cIf you are feeling at all uneasy about this, please don\u2019t worry.\u00a0 I understand.\u00a0 You don\u2019t have to come.\u201d\u00a0 Somehow this didn\u2019t make me feel any better and, actually, I was already there.\u00a0 I was calling from outside the kitchen.<\/p>\n

\n\t\"\"<\/a>\n\t

Sitting outside Jamie's Kitchen<\/p>\n<\/div>\n

\u201cHey Melanie, I think I\u2019d better use my \u2018phone a friend\u2019 option.\u00a0 Do you mind? I\u2019ll call you right back.\u201d<\/p>\n

I hung up and called my good friend in the media relations department.\u00a0 I explained the situation and all about how Jaime really needed me, but she had the same superintendent\u2019s voice in her head and gave me some very sound advice.\u00a0 This is reality TV and it thrives on conflict: You are going to be the conflict today.\u00a0 Well, you and the superintendent.<\/p>\n

I called Melanie back and told her my sad news.\u00a0 She was very gracious.<\/p>\n

We hung up and I put my camera away, tucked my unsigned copy of Jamie\u2019s Italy back in my briefcase, and started the car.\u00a0\u00a0 That\u2019s when I saw Melanie walking out of the kitchen.\u00a0 I rolled down my window and formally introduced myself.\u00a0\u00a0 We had a nice chat and I even offered her a lunch from our cafeteria.\u00a0 We had served brown rice and chicken in a teriyaki sauce and I thought it was a good way to show how the District is really trying to come up with some healthy meals for our kids.\u00a0\u00a0 Unfortunately, it didn\u2019t look all that appetizing in the organic light emanating from Melanie and the kitchen.\u00a0 She told me that Jaime was 15 minutes out and asked me if I wanted to stay.<\/p>\n

Of course I did.\u00a0\u00a0 I wanted to help him save the world, one cafeteria at a time.<\/p>\n

However, I knew in my heart that this was not meant to be.\u00a0 Still, I hope Jaime knows that I\u2019m in this revolution for the long haul and I think I may be able to accomplish some surprisingly profound results.\u00a0 It won\u2019t happen as quickly as a season of reality TV and my initial audience won\u2019t be as big.\u00a0 However, time plus exponential growth has a way of making millionaires out of humble beginnings.\u00a0 You see, I feed Andrew and teach him how to live organically and sustainably every day.\u00a0\u00a0 I also run a school with some of the brightest students in Southern California.\u00a0 We are teaching them through hands-on work in a very large edible garden project about the importance of thinking about what we put into our bodies.\u00a0 They are growing their food, learning to maintain it without chemicals, literally tasting the fruits of their labor, and they are learning how important sustainable food sources are to our society\u2019s survival.\u00a0 These kids are going to grow up and make a difference.\u00a0 I\u2019m confident that one of them is going to figure out how to grow food sustainably and economically on a large scale, one big enough to provide even a district as large as LAUSD with the means to feed the thousands of children who depend on us for their only meals every day.\u00a0 Until then, I will continue to be a comrade in the food revolution.<\/p>\n

______________________________________________________________<\/p>\n

\n

\n\t\"\"<\/a>\n\t

Polpette di Tonno: This would make a great school lunch.<\/p>\n<\/div>\n

I may not have been able to meet Jaime Oliver today, but that doesn’t mean I can’t have him at the dinner table tonight. \u00a0This recipe is based on one that comes from my favorite Jaime Oliver book, Jamie’s Italy. \u00a0We have made about three quarters of the recipes from the book and they have all been huge hits here at the house. \u00a0Andrew’s favorite is Anchovies in a Tomato Sauce with Pasta (pg. 118), but mine is Polpette di Tonno, or Tuna Meatballs (pg. 203). \u00a0I love these meatballs so much and could easily eat them a couple of times each month. \u00a0Even my ardently fish hating friends will eagerly devour them.<\/p>\n

Don’t be daunted by the process. \u00a0It’s very easy and can be easily made on a weeknight. You can make these up to the point of frying and freeze them for a really quick meal when you are pressed for time. \u00a0My version of Jaime’s recipe has evolved over the many times we have made them, but remains close enough to the original that Jamie’s presence is still felt. \u00a0Make this dish, buy his book, and start a little food revolution at your house this week.<\/p>\n

\n\t\"\"<\/a>\n\t

What tuna looks when it's not in a can!<\/p>\n<\/div>\n

1 lb fresh or frozen tuna, cut to a 1-inch dice.<\/p>\n

olive oil<\/p>\n

\u00bc \u00a0scant cup pine nuts<\/p>\n

\u00bd to\u00a01 tsp ground cinnamon (Andrew likes less rather than more)<\/p>\n

1 clove garlic<\/p>\n

sea salt and freshly ground black pepper<\/p>\n

1 tsp dried oregano<\/p>\n

\u00bd cup fresh Italian parsley, chopped<\/p>\n

1 \u00be cups Japanese style Panko breadcrumbs<\/p>\n

2 oz. freshly grated Parmesan<\/p>\n

2 eggs<\/p>\n

zest and juice of 1 lemon<\/p>\n

1 to 2 T capers, preferably salt cured<\/p>\n

Pour 2 to 3 tablespoons of olive oil into a large frying pan and place on medium high heat. \u00a0Add the tuna, pine nuts, cinnamon, and garlic and season with salt and pepper. \u00a0Fry for a couple of minutes, until the outside of the tuna starts to cook and the pine nuts start to toast. \u00a0The tuna will not be cooked completely through. \u00a0Take off the heat and put the mixture into a large bowl to cool for a few minutes. \u00a0Add the rest of the ingredients and using your hands work the mixture really well until it is well mixed and has come together. \u00a0Next form meatballs about the slightly smaller than a golf ball. \u00a0Dip your hands into a glass of water before you form each ball for a nice smooth surface. \u00a0It will also help the mixture not stick to your hands. \u00a0Place the meatballs on a wax paper lined cookie sheet and place in the fridge to rest for an hour.<\/p>\n

\n\t\"\"<\/a>\n\t

Ready for the fridge or freezer<\/p>\n<\/div>\n

Pour some more oil in your frying pan and heat on medium high. \u00a0Add your meatballs to the pan and move them about until nicely browned on all sides. \u00a0You may have to use a spatula at first as they tend to stick a little at the start. \u00a0When they’re done, add them to your tomato sauce and serve over linguine or spaghetti. \u00a0They’re also good on their own or with roasted cauliflower for a starch and gluten free alternative.<\/p>\n

\n\t\"\"<\/a>\n\t

Almost done<\/p>\n<\/div>\n

Tomato Sauce<\/p>\n

Olive oil<\/p>\n

1 small onion, finely chopped<\/p>\n

4 large cloves garlic, finely chopped<\/p>\n

1 tsp dried oregano or 1 T fresh, chopped<\/p>\n

1 28-oz can organic diced tomatoes<\/p>\n

sea salt and freshly ground black pepper<\/p>\n

1 tsp sugar<\/p>\n

a splash of red wine vinegar<\/p>\n

a small handful of chopped parsley for garnish<\/p>\n

Saute the onion and garlic in olive oil over medium low heat until translucent and soft. \u00a0Add the other ingredients, except vinegar, and bring to a boil. \u00a0Lower heat and simmer for about 15 minutes. \u00a0Add a splash of vinegar and cook for a minute longer. \u00a0Taste for seasoning. \u00a0You can serve as is or blend it for a smoother sauce.<\/p>\n

Provecho!<\/p>\n

\n\t\"\"<\/a>\n\t

You try getting a teenager to smile when they're hungry!<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

I received the invitation late yesterday afternoon in an e-mail from one of his gracious assistants.\u00a0\u00a0 \u201cJamie is making a menu for LAUSD tomorrow at his new kitchen. \u00a0He is keeping it within their costs and guidelines. \u00a0He needs help and tips from people who know LAUSD. \u00a0It’s tomorrow between 1:00-3:30.\u00a0 Like I said, last […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-330","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/feedingandrew.com\/index.php?rest_route=\/wp\/v2\/posts\/330","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/feedingandrew.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/feedingandrew.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/feedingandrew.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/feedingandrew.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=330"}],"version-history":[{"count":21,"href":"https:\/\/feedingandrew.com\/index.php?rest_route=\/wp\/v2\/posts\/330\/revisions"}],"predecessor-version":[{"id":361,"href":"https:\/\/feedingandrew.com\/index.php?rest_route=\/wp\/v2\/posts\/330\/revisions\/361"}],"wp:attachment":[{"href":"https:\/\/feedingandrew.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=330"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/feedingandrew.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=330"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/feedingandrew.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=330"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}