Season 2, Episode 8:
Where Food Comes From
Where Food Comes From
What happens when we help kids understand where foods come from? Is it possible they’ll be motivated to make choices that are healthier for their bodies and for the planet? That’s what Meagan Fishell, founder of The Healthy Kid Project, hopes. Later in the episode, we’re joined by Clifton Lyles, Executive Chef and Vice President of Product Development for Revolution Foods, with a simple way to prepare asparagus.
MEET OUR GUESTS
Meagan Fishell, the founder of The Healthy Kid Project, grew up in Colorado appreciating the great outdoors and the importance of conservation.
In 2018, she participated in a class with the Pachamama Alliance and learned about the Drawdown Initiative, which encouraged her to take action. Through The Healthy Kid Project, she hopes to encourage others to understand the benefits of a plant-rich diet on our personal health and on the planet.
By day, she works in financial planning for families in the Bay Area.
Clifton Lyles is an award-winning chef who specializes in elevating food. From turning airplane meals into a hot commodity to making clean, gluten-free dishes delicious, Chef Cliff is known in the U.S. and abroad for creating high-quality food at scale.
Chef Cliff grew up knowing firsthand the impact of childhood hunger while growing up in the Midwest. Because of his personal experiences, he is passionate to be on the Revolution Foods team and feeding children's bodies to allow their minds to grow.
His experiences were a part of what led him to attend California Culinary Academy. Since then, Chef Cliff has worked around the world, including leading culinary operations in Dubai for Emirates Airlines, leading the culinary a one of the most elite around the world-travel experience while living in London.
Chef Cliff has won awards as one of the top Chefs in University Dining in 2002 and followed that up by winning honors as the top in the travel industry in 2010. He now looks to bring his passion for food and healthy living to children around the country, focusing on great-tasting food that is also good for you.
Episode highlights
1:50 – About The Healthy Kid Project
3:09 – Lesson 1: Fresh Is Fun
5:26 – Picky eaters
7:04 – Food and culture
10:02 – Get to the food source
10:51 – Kitchen Questions
13:19 – A simple trick for cooking asparagus
15:01 – Final Thoughts
Our favorite quotes from the episode
“The benefit of eating whole foods and whole fruits is you're getting all of the nutrition. The trick for us as adults is how can we make these things that are nutritious, taste delicious to our kids and appeal to their palates?” — Meagan Fishell
“Every culture perceives food in a different way, but we all have common ties.” — Meagan Fishell
“We really wanted kids to be curious, and to be in a position where they would be willing to try new and different things.” — Meagan Fishell
Show notes and LINKS FROM THE EPISODE
Follow The Healthy Kid Project:
INSTAGRAM: @healthykidproject
FACEBOOK: @thehealthykidproject
WEB: https://thehealthykidproject.org/
Follow Chef Clifton Lyles and Revolution Foods:
INSTAGRAM: @revolutionfoods @cliftonlyles
FACEBOOK: @revolutionfoods