Tradisionele resepte

Sam Kass praat oor kook in die Withuis

Sam Kass praat oor kook in die Withuis

Daar is nie veel nuus op die veldtog vandag nie, maar met 'n goeie PR het sjef Sam Kass in die Withuis met TIME gepraat oor die Obama se dieet. Alhoewel gunstelingmaaltye 'uiters geheime inligting' is, het Kass gesê dat maaltye oor die algemeen gebalanseerd is. "Die presidentsvrou oefen wat sy preek," het Kass gesê, "wat matigheid is. Toe ons die MyPlate -gids uitstuur, kom sy in en sê: 'Ons kook die MyPlate.' Dit is wat ons doen. ”

Wat die groei in die tuin betref, pluk die Withuis die laaste waatlemoene. "Ons tamaties doen nog steeds goed. Ons het baie rissies, ons courgette en geelpampoentjies is net klaar. Ons het nou 'n bos boontjies. En natuurlik pampoene," het Kass gesê.

Op die werklike kampeerroete word klein dorpies egter oorval deur die politiek. Inwoners van Wolfeboro, N.H., verdeel glo hul restaurante en hotelle op partydige lyne. En wat gebeur as die kandidate deur die stad kom om te praat? 'My verkope het die hele somer gedaal,' het een handelaar gesê. "Ander handelaars wat ek ken, sê dieselfde. Die geheime diens het moontlik al die hotelkamers geneem en sake na die restaurante gestuur, maar hulle het die toeriste weggehou. Mense haat dit om die groot swart motors te sien. Dit is 'n baie koue teenwoordigheid."


'N Gesprek met die assistent -sjef Sam Kass in die Withuis

Ons dink hier by Epicurious dat daar min mense is wat so belangrik is in die voedselwêreld as Sam Kass, assistent -sjef en senior beleidsadviseur vir gesonde kosinisiatiewe in die Withuis. In 'n noue samewerking met die presidentsvrou, Michelle Obama, het Kass gehelp om die leiding te neem om ons gesondheid as 'n land aan te spreek, veral met betrekking tot kinders en waarvan 'n derde oorgewig of vetsugtig is. Vroeg in 2010 het die First Lady Let & aposs Move! Bekendgestel, 'n omvattende inisiatief wat ons almal opdrag gee om beter te eet, meer te oefen en kinders in ons gemeenskap te help om positiewe stappe te neem in die rigting van goeie gesondheid. Epicurious het Kass onlangs ingehaal om te hoor hoe Let & aposs Move! het in sy eerste jaar gegroei.

Epicious: Waarom is gesonde eetgewoontes en verhoogde oefening so belangrik vir die toekoms van ons land?
Sam Kass: Vandag is een uit elke drie kinders oorgewig of vetsugtig. Baie van hierdie kinders sal chroniese vetsugverwante gesondheidsprobleme ondervind, soos hartsiektes, hoë bloeddruk, kanker en asma. Na verwagting sal byna een derde diabetes gedurende hul leeftyd hê. Dit beïnvloed hul prestasievermoë en hoe hulle oor hulself voel. As ons die toekoms wil wen, moet ons verseker dat die jongste geslag gesond word en kan floreer in die komende jare.

Ons is ons kinders verskuldig om hulle beter kosopsies en geleenthede vir verhoogde fisieke aktiwiteit te bied. Ons kan hierdie probleem nie ignoreer nie, en dit is waarom die Let & aposs Move beweeg! Inisiatief is daartoe verbind om die probleem van vetsug by kinders binne 'n generasie op te los, sodat kinders wat vandag gebore word, gesonder sal word en hul drome kan nastreef.

Epi: Nou dat Let & aposs Move beweeg! is een jaar oud, hoe sou u die vordering daarvan kenmerk? Is u tevrede met die prestasies tot dusver?
SK: Ek is steeds verbaas oor die groot hoeveelheid ondersteuning wat ons die afgelope jaar ontvang het. Regoor die land het burgemeesters, sjefs, skole, gemeenskapsgroepe en meer opgetree om die probleem van vetsug by kinders op te los. Saam het ons baie gedoen om gesonder kos aan kinders te verskaf, fisieke aktiwiteit te verhoog, beter inligting oor gesondheid en voeding aan gesinne te deel en die toegang in die plaaslike gemeenskappe tot gesonde, bekostigbare voedsel te verbeter.

Een van die groot hoogtepunte van die jaar vir my was toe die president die wet op gesonde, hongervrye kinders onderteken [in Desember 2010], wat die voedingswaarde van skoolmaaltye sal verbeter en die toegang tot hierdie etes vir behoeftige kinders sal uitbrei. Maar almal speel 'n rol om vetsug by kinders te beëindig. Ondernemings in die private sektor het die afgelope jaar gereageer op die eis van ouers om beter voedselkeuses, sportligas het belowe om hul jeugprogramme uit te brei, en ek is veral trots op die aantal sjefs in die land wat by Chefs Move to Schools aangesluit het om te help betrek kinders oor kos en gesonde koskeuses.

Epi: Wat hoop u om in die komende jaar as senior beleidsadviseur vir gesonde kosinisiatiewe te bereik? Sal u dringend aandring op meer nasionale beleidsveranderinge, soos die wetsontwerp op voedselveiligheid wat onlangs goedgekeur is, of om grondbewegings te laat groei?
SK: Die afgelope jaar het ons hoop gegee dat ons vetsug by kinders kan keer en fundamentele verandering kan aanbring. Ons sal aanhou saamwerk om die momentum aan die gang te hou en voort te bou op die sukses van die afgelope jaar. Daar is geen enkele oplossing om vetsug by kinders op te los nie, dus moet ons op elke vlak, in elke sektor, strategieë volg met gesondheidskenners, plaaslike leiers en beleidmakers, skole, private ondernemings en gemeenskapsgroepe. Ons sal ook voortgaan om gemeenskappe te voorsien van die gereedskap wat hulle nodig het om unieke oplossings op plaaslike vlak te ontwikkel.

Maar die kort antwoord is meer van wat u hierdie jaar gesien het.

Epi: Voorstanders van gesonde kos en sjefs het lankal hulself beywer vir 'n voortuin in die Withuis. Hoe belangrik is dit om te laat beweeg! was die skep van die eerste Oval Office-tuin?
SK: Twee jaar gelede begin die presidentsvrou 'n nasionale gesprek oor vetsug by kinders toe sy in die Withuis se kombuistuin met kinders van 'n plaaslike laerskool deurbreek. Hierdie nasionale gesprek het gegroei tot die Let & aposs Move! inisiatief. Ek is baie trots op hoe die tuin kinders betrek het en gemeenskappe en skole regoor die land geïnspireer het om hul eie tuine te skep.

Oor die afgelope twee jaar het honderde kinders die tuin van die Withuis besoek. Sommige het gehelp om vrugte, groente en kruie te plant, en ander het gehelp om die oorvloed te oes. Ek sal nooit moeg word vir hul nuuskierigheid en verwondering as hulle sien waar kos vandaan kom, hoe 'n patat lyk as dit uit die grond kom of hoe 'n vars takkie roosmaryn ruik nie. Deur kinders te laat eet, is hulle meer geneig om nuwe vrugte en groente te probeer, en dit is 'n groot stap vorentoe om kinders te help om gesonder kos te eet.

Epi: Wat dink u van die USDA en die nuwe dieetriglyne?
SK: Die Dieetriglyne vir Amerikaners is 'n nuttige bron van inligting oor die maak van voedselkeuses wat kan help om goeie gesondheid te bevorder, 'n gesonde gewig te veroorsaak en siektes te voorkom. Die Dieetriglyne vorm die basis van die federale voedingsbeleid, opvoeding, uitreik en voedselbystandsprogramme wat gebruik word deur verbruikers, die industrie, voedingsopvoeders en gesondheidswerkers.

Epi: Daar is berig dat u as kind gemorskos geëet het. Wanneer het jy gesonder begin eet? Op kollege? Terwyl u kook by Avec, in Chicago?
SK: My gesin het altyd as 'n gesin aandete geëet en elke aand gebalanseerde maaltye geëet. Groente was 'n absolute moet by elke maaltyd. Ek moet erken dat ek 'n soet tand gehad het en nie altyd so gesond geëet het nie. As 'n atleet het ek mettertyd geleer dat lekker eet van kritieke belang was vir my prestasie. Ek het dus klein veranderinge begin aanbring aan die manier waarop ek geëet het. Alhoewel ek nou gesond eet, hou ek steeds van 'n goeie burger of 'n heerlike pizza.

Epi: Wat mis jy die meeste van Chicago, wat die kos betref?
SK: DC het wonderlike restaurante en 'n paar buitengewoon talentvolle sjefs. Ek eet gereeld uiteet en bewonder die werk wat hierdie sjefs doen in die kombuis en in die skole waarmee hulle werk.

Chicago is een van die grootste voedseldorpe ter wêreld. Daar is 'n paar gunstelinge wat ek mis, Avec, Valois, goeie pizza uit Chicago. Ek is altyd bly om by die huis te kom en 'n paar ou gunsteling restaurante te besoek.

Epi: Wat is die beste deel van u werk?
SK: Ek het 'n goeie werk. Ek ontmoet mense van regoor die land wat die First Lady wil help en probeer om gesinne en gemeenskappe bymekaar te bring om kinders die nodige ondersteuning te gee vir 'n gesonde toekoms. Hul opgewondenheid en toewyding aan kinders en kinders in Amerika, motiveer my elke dag om my bes te doen om kinders gesonder kos te gee en hulle fisies aktief te laat werk. Ek kan een ding kies, maar ek werk graag met kinders in die tuin van die Withuis en beantwoord hul vrae oor kos. Hulle nuuskierigheid, opgewondenheid en positiewe gesindheid is aansteeklik en laat my elke dag hard werk.


Die sjef van die Withuis, Sam Kass, geniet die eet van tuin tot tafel en deel resepte

& lt!-IPTC: Kokke Kevin Saiyasak en Jeremy Kapper oes wintergroente uit die Kitchen Garden op die South Lawn van die Withuis, 13 Maart 2012. Baba-boerenkool en variëteite groente uit die tuin sal gebruik word tydens die ete wat bedien word by die staatsete ter ere van premier David Cameron en mev Samantha Cameron. (Amptelike Withuisfoto deur Chuck Kennedy) Hierdie amptelike Withuisfoto word slegs beskikbaar gestel vir publikasie deur nuusorganisasies en/of vir persoonlike gebruik deur die onderwerp (e) van die foto. Die foto mag op geen manier gemanipuleer word nie en mag nie gebruik word in kommersiële of politieke materiaal, advertensies, e-posse, produkte, promosies wat op enige manier goedkeuring of goedkeuring van die president, die eerste gesin of die Withuis aandui nie. -& gt

WASHINGTON, DC en mdash Om in die tuin te stap om 'n paar groente te pluk, inspireer gewoonlik nie 'n vlaag foto's van opgewonde kykers nie. Maar die skare druk teen die heining langs die suidelike grasperk van die land se bekendste huis en kyk na elke beweging wat die lang sjef maak terwyl hy deur die verhoogde beddings van die Withuis se kombuistuin stap.

Radyse uittrek en trots peule opswel wat geswel is van ertjies, Sam Kass, uitvoerende direkteur van Let ’s Move! en senior beleidsadviseur oor voeding vir die Obama -administrasie, het gepraat oor die verskil wat 'n stuk bewerkte grond kan maak, selfs vir die eerste gesin in die land.

Voordat hy die beroemde voedseltuin ontwerp het, het Kass opgelei by die bekende Oostenrykse sjef Christian Domschitz in Wene, en daarna by Chicago -restaurante 312 en Avec gewerk. Ek is 8217m van Chicago af. Toe ek daar was, het ek nie 'n tuin soos hierdie gehad nie. Maar ek het beslis 'n groot hoeveelheid gekoop van wat ek op boeremarkte gekook het. Ek het altyd gewaardeer om nou saam met hulle te werk, sodat ek kon besluit wat hulle gehad het. Hierdie tuin is 'n uitbreiding daarvan. ”

Hy werk in 2009 by die personeel van die Withuis as assistent -sjef, en kook nog steeds vyf aande per week vir die Obamas, en hy kan ook vars produkte by elke maaltyd insluit.

Die tuin bestuur die spyskaart. As u uit 'n tuin soos hierdie kan kook, laat u besluit. Vanaand gaan ek 'n paar van die Swiss chard doen. Gisteraand het ek spinasie gedoen. Ek doen baie boerenkool. U moet hier kom kyk wat goed lyk, en dit is die beste manier om te kook. As sjefs is dit so goed as wat dit kan word. Ons kies letterlik iets en 20 minute later kook ons ​​dit. ”

In sy vyfde jaar produseer die tuin jaarliks ​​1 000 pond kos, waarvan gedeeltes die eerste gesin voed, terwyl een derde aan plaaslike sopkombuise geskenk word om behoeftiges te voed. Die res word gebruik vir staatsete en spesiale geleenthede.

In die tuin is twee ere -Thomas Jefferson -beddens, geplant met sade, die toegewyde tuinier en stigtervader het in Monticello gegroei. Die presidentsvrou en Kass eer hom deur elke seisoen sy variëteite te plant, en ook 'n Marseille -vyeboom wat uit oorspronklike voorraad geënt is, te koester.

Die beddings is van muur tot muur met Jefferson's Brown Dutch, Paris White, Spotted Aleppo en Tennis Ball -blaarslaai, Bloomsdale -spinasie, vroeggekrulde Siberiese boerenkool en wortels. Kass tik op die blougroen lobblaar van 'n plant aan die rand van die bed, en sê dit word see-boerenkool genoem, baie oud, soos collards, en daar is mosterdgroente. ”

Seekool, 'n neef van broccoli, was een van Jefferson se gunstelinge, volgens Pat Brodowski, groentetuinier by die historiese Monticello -terrein. Bitter as dit op natuurlike wyse groei, bly dit die geheim van soet blare om dit te blancheer deur kleipotte daaroor te sit terwyl dit groei. Jefferson het opgemerk dat dit smaak soos 'n kruising tussen aspersies en blomkool. Een jaar het hy 500 in die herfs en 600 in die lente geplant. Hy was lief vir aspersies, so alles wat dit smaak, het hy gegroei, en sy het gesê.

Sjefs in die Withuis bewaar die geoes produkte deur blikblatjang, souse en vars groente, plus beits. Geniet van die behoue ​​oorvloed is 'n opwinding vir Kass, wat grynslag toe hy van sy huidige obsessie praat.

Ek was verslaaf aan hierdie soetrissies. Ons het 'n klomp pittige pepers gepekel, en ek het 'n sous daarvan gemaak waarvan ek nie genoeg kan kry nie. Ons verbou jalape & ntildeo, habanero en die Thomas Jefferson visrissies. ”

Afro-Amerikaanse erfstukke dateer uit die middel van die 1800's in die VSA, die groen en geel gestreepte Visspepers pak matige hitte en word ryp tot skarlakenrooi. Die truuk is gewild as 'n geheime bestanddeel van visgeregte en is om die pittige soetrissies te oes as hulle jonk is. Hulle begin met 'n wit of liggeel vleis wat nie roomsouse verkleur nie.

Die hoop van die eerste dame is dat mense hierdie tuin sal sien en probeer om hul eie kos te kweek om meer bewus te raak van die kos wat hulle eet, wat hulle hul gesinne en hul kinders voed. Probeer om vordering te neem om gesonder, voedsamer kos op ons bord te sit, en#8221 het die voedingsguru gesê.

Op die vraag oor hoe ons ons dieet kan verbeter, stel Kass voor om met c hoosemyplate.gov te begin vir wenke oor gesonde eet.

Wat ons geleer het, is dat eenvoudige, klein veranderinge 'n buitengewone impak kan hê. Een ding om so gereeld as moontlik te probeer doen, is om die helfte van u bord vol vrugte en groente te vul. As u dit doen, is u goed op pad. ” Maak die korrels wat u volgraan eet deur volkoringpasta, volgraanbrood of bruinrys in plaas van wit te kies. Beheer porsiegroottes deur 'n bietjie minder te eet, en kies water in plaas van soet drankies.

As u dit net gedoen het en die vier dinge gedoen het, sou almal in die land en mdash op pad wees om 'n baie gesonder lewe te lei. En kook & mdash moedig ek aan om te kook. Hoe meer ons kook, hoe gesonder sal ons wees. Kass kyk oor die tuin waar twee ander sjefs besig was om te oes, en Kass word bedagsaam.

Ons glo vas dat die toekoms van ons land, ons voorspoed, ons lewenskragtigheid as 'n land daarvan afhang dat ons ons eet verbeter. Hierdie tuin is 'n ware bewys hiervan, 'n ode daarvoor, en ek dink dit het gehelp om 'n nasionale dialoog aan te wakker wat 'n transformerende impak op ons land gehad het as gevolg van die leierskap van die eerste dame, en hy het gesê: grond borsel uit die klomp varsgetrekte Franse ontbytradyse. “Ons hoop dit gebeur. Ons het 'n lang, lang pad om te gaan. Daar is net soveel wat een tuin kan doen. Maar ons sien leierskap van gemeenskappe regoor die land wat ons werklik inspirerend is. Ons is hoopvol, en ons is vasbeslote. ”

Lees die vryskutskrywer van Denver Carol O ’Meara ’s se blog by gardeningafterfive. wordpress.com.

Wit Huis Gegrilde Tuin Pizza

Van obamafoodorama.blogspot.com bedien 4.

Bestanddele

1 eiervrug, in muntstukke gesny en 12 cm dik

1 rooi soetrissie, in skywe gesny en ongeveer 14 cm dik

1 12-duim volgraan pizzadeeg (dit is goed om bevrore deeg te gebruik)

6 gram tamatiesous, jou gunsteling handelsmerk

6 gram gerasperde mozzarella, laag vet

Vars basiliekruid, gekap vir garnering

Gooi die groente in olyfolie, sout en peper. Rooster tot sag, maar steeds effens knapperig. Tersyde gestel.

Druk die pizzadeeg plat. Smeer met olyfolie. Geur met sout en peper.

Braai aan beide kante vir ongeveer 2 minute aan elke kant.

Bedek die tamatiesous, mozzarella en geroosterde groente.

Witkoolslaai

Van obamafoodorama.blogspot.com bedien 4-6. Foto deur Chuck Kennedy, verskaf deur The White House

Bestanddele

Sap van 2 medium suurlemoene, ongeveer 6 eetlepels

Vars gemaalde swartpeper

2 trosse jong boerenkool, gewas en droog gespin, gestapel en in dun skywe gesny

1 bol venkel (fronds, stingels en buitenste laag verwyder of vir ander gebruik gereserveer), ontkern en in dun skyfies gesny

2 jalape & ntildeo -rissies, gestam, ontpit en in dun skyfies gesny

1 ui, wit en liggroen dele, afgewerk en in dun skyfies gesny

4 gram Parmigiano-Reggiano-kaas, geskeer of in repies gesny

4 gram gekruide Marcona -amandels, ongeveer 1 koppie (sien nota hieronder)

Maak die sous: Meng die asyn, suurlemoensap en sjalot in 'n medium bak. Klits die olie geleidelik by. Geur met sout en peper na smaak.

Vir die slaai: Plaas die boerenkool in 'n groot opdienbak. Voeg ongeveer 10 minute voor opdiening die sous na smaak by en roer dit eweredig.

Voeg die vinkel, radyse, jalape & ntildeos, uie, kaas en amandels by, meng om te meng.

Opmerking: Marcona -amandels kan met 'n soortgelyke laag gekoop word, of tuis gemaak word: Klits een eierwit in 'n medium bak, voeg 1 koppie Marcona -amandels by en gooi dit oor. Meng 1 teelepel bruinsuiker, frac12 teelepel sout, en frac12 teelepel gemaalde komyn en frac14 teelepel gerookte paprika in 'n aparte medium bak. Voeg amandels by en gooi dit bo -oor.

Smeer die amandels op 'n bakplaat en bak by 350 grade tot ligbruin, ongeveer 15 minute, en kyk noukeurig of dit nie brand nie. Koel af voordat jy die slaai ingooi.

Die slaaisous kan vooraf gemaak word en tot 2 dae in 'n lugdigte houer verkoel word. Klits om te kombineer voor opdiening.

White House Collard Greens

From “American Grown: The Story of the White House Kitchen Garden and Gardens Across America ” deur Michelle Obama, (Crown, $ 30). Lewer 4-6.

Bestanddele

1 eetlepel ekstra suiwer olyfolie

1 medium ui, fyngekap

2 trosse groenbone (ongeveer 2 pond), goed gewas, groot ribbes verwyder, in stukkies gesny

Sout en varsgemaalde swartpeper

Appelasyn, vir opdiening

Plaas die gerookte kalkoenpoot, lourierblaar, ui in kwarte en water in 'n groot pot. Bring tot kookpunt, verminder hitte en laat prut vir ongeveer 'n uur, sonder om te bedek. Giet die aftreksel in 'n groot houer en sit die been eenkant om af te koel. Gooi die ui en lourierblaar weg.

Gooi olyfolie oor medium hoë hitte in 'n groot kastrol. Voeg die gekapte ui en knoffel by en kook tot deurskynend, 5-7 minute. Voeg die kolwerblare en die aftreksel by, laat kook. Verlaag die hitte en kook vir ongeveer 40 minute, onbedek, terwyl jy af en toe roer.

Verwyder die vleis uit die kalkoenpoot en voeg dit by die pot gedurende die laaste vyf minute van kook. Geur met sout en peper.


Sjef van die Withuis, Sam Kass, berei borde en beleid op

1 van 8 LêER - In hierdie 20 Oktober 2010 lê die foto -assistent Sam Kass, sjef van die Withuis, 'n weeg van patats terwyl hy saam met die presidentsvrou Michelle Obama en studente werk by die White House Kitchen Garden Fall Harvest op die suidelike grasperk van die Withuis. in Washington. Kass se werk as persoonlike sjef vir die Obama -gesin is waarskynlik die minste belangrike deel van sy portefeulje. Hy is ook die senior beleidsadviseur van die Withuis vir inisiatiewe vir gesonde kos. Dit het hom voorop gestel toe die presidentsvrou haar veldtog teen vetsug in die kinderjare aandring. (AP Foto/Charles Dharapak, lêer) Charles Dharapak Wys meer Wys minder

2 van 8 LêER - In hierdie lêer, foto, 10 Februarie 2012, neem die eerste dame, Michelle Obama, en die sjef van die Withuis Sam Kass, tweede van links, deel aan 'n Let's Move -geleentheid saam met Dallas Cowboys se voetbalontvanger Miles Austin, middel, Bravo se reeks "Top Chef" -hoofregter Tom Colicchio en Trey Payton, regs, van die Laerskool Nancy Moseley, by Kleberg Rylie Recreation Center in Dallas. Kass se werk as persoonlike sjef vir die Obama -gesin is waarskynlik die minste belangrike deel van sy portefeulje. Hy is ook die senior beleidsadviseur van die Withuis vir inisiatiewe vir gesonde kos. Dit het hom voorop gestel toe die presidentsvrou haar veldtog teen vetsug in die kinderjare aandring. (AP Foto/Carolyn Kaster, lêer) Carolyn Kaster Wys meer Wys minder

4 van 8 LêER - In hierdie 20 Oktober 2010 neem die assistent -sjef Sam Kass en die presidentsvrou Michelle Obama deel aan die White House Kitchen Garden Fall Harvest saam met studente op die South Lawn van die Withuis in Washington. Kass se werk as persoonlike sjef vir die Obama -gesin is waarskynlik die minste belangrike deel van sy portefeulje. Hy is ook die senior beleidsadviseur van die Withuis vir inisiatiewe vir gesonde kos. (AP Foto/Charles Dharapak, lêer) Charles Dharapak Wys meer Wys minder

5 van 8 LêER - In hierdie 10 Februarie 2012 kan die eerste vrou, Michelle Obama, en die sjef Sam Kass van die prooi -kos proe tydens 'n Let's Move -geleentheid saam met lede van Bravo se reeks "Top Chef" by Kleberg Rylie Recreation Center in Dallas. Kass se werk as persoonlike sjef vir die Obama -gesin is waarskynlik die minste belangrike deel van sy portefeulje. Hy is ook die senior beleidsadviseur van die Withuis vir inisiatiewe vir gesonde kos. Dit het hom voorop gestel toe die presidentsvrou haar veldtog teen vetsug in die kinderjare aandring. (AP Foto/Carolyn Kaster, lêer) Carolyn Kaster Wys meer Wys minder

7 van 8 LêER - In hierdie 16 Junie 2009, lê die foto van die eerste dame, Michelle Obama, links, en die assistent -sjef van die Withuis, Sam Kass, tweede van links, dop ertjies saam met die vyfde klas van Bancroft Elementary School in die kombuis van die Withuis in Washington, nadat hulle van die groente wat hulle in 'n Withuis -tuin geplant het, geoes het. Kass se werk as persoonlike sjef vir die Obama -gesin is waarskynlik die minste belangrike deel van sy portefeulje. Hy is ook die senior beleidsadviseur van die Withuis vir inisiatiewe vir gesonde kos. Dit het hom voorop gestel toe die presidentsvrou haar veldtog teen vetsug in die kinderjare aandring. (AP Foto/Alex Brandon, lêer) Alex Brandon Wys meer Wys minder

WASHINGTON en mdash Sam Kass het 'n sterwe pos as persoonlike sjef vir die Obama-gesin, maar die versorging van hul maaltye is waarskynlik die minste belangrike deel van sy portefeulje.

Kass (31) het ook 'n pragtige titel as senior beleidsadviseur van die Withuis vir gesonde kosinisiatiewe. En dit het hom hierdie maand voorgesit toe die presidentsvrou die tweede herdenking vier van haar veldtog teen vetsug by kinders.

Kass het deur die land gereis om die boodskap van Michelle Obama oor die eet-reg-en-oefen-meer-boodskap te bevorder, en toon onderweg die deurslaggewende rol wat hy speel om beleid te help bepaal wat beïnvloed wat miljoene skoolkinders elke dag verbruik en probeer om invloed op die Amerikaanse dieet.

Toe mev Obama tydens 'n onlangse onderhoud gevra is wat die volgende is vir haar 'Let's Move' -inisiatief, het sy die vraag vinnig aan Kass oorgedra.

"Wat het jy?" het sy geëis.

'Ons het goed,' belowe hy haar. "Jy gaan besig wees."

Op 'n onlangse reis saam met mev. Obama was die assistent-sjef van die Withuis oënskynlik oral: hy het 'n "Top Chef" middagete-kompetisie afgehandel, 'n tafelgesprek tussen die presidentsvrou en die ouers gemodereer, verslaggewers ingelig oor federale voedingsinisiatiewe en meer .

Kass, met sy kenmerkende geskeerde kop, dra 'n breë en meedoënlose grynslag en praat met 'n aansteeklike entoesiasme, terwyl hy mense en programme wat 'ongelooflik', 'ongelooflik' en 'kragtig' is, uitroep. Hy het die vermoë om presies die regte statistieke oor vetsug, voeding en oefening uit te wys.

Maar maak nie saak wat sy beleidspligte is nie, Kass haal vyf dae per week in die namiddag sy sjefjas en stap boontoe om die bordjies van Obamas met gesonde en aangename maaltye om 18:30 te vul, wanneer president Barack Obama alles onderbreek. in die West Wing om huis toe te gaan vir aandete.

U hoef nie met die eerste gesin oor die spyskaart te konsulteer nie, en mdash Kass ken hul voorkeure en afkeure uit hul kop.

Kass is diskreet oor wat hy aan die gesin voed, en keer gereeld vrae weg met 'n 'geheimsinnige' ontduiking. Maar hy sê dat die gesin 'n wandeling loop oor gesonde kosse en gebalanseerde maaltye eet wat dikwels bepaal word deur die seisoen in die tuin van die Withuis. Natuurlik, soms af en toe om die kinders gelukkig te hou.

Mevrou Obama, op haar beurt, sê haar meisies "kan nie uit die kombuis bly as Sam kook nie."

Onder die gesondheidsbewuste resepte wat Kass die afgelope maande gepraat het: gebrande tilapia met gebraaide rys en broccoli en wortels, gebraaide hoender met gebraaide groente, broccolisop, patats en groente, en blomkoolgratin. Sy gesonde versnaperinge is warm pomelo met heuning en piesangbote gevul met rosyne, neute en fyngemaalde graan.

Die sterrekrag wat by sy sjefbaadjie kom, help net om Kass se boodskap oor die belangrikheid van reg eet te versterk. Die een minuut demonstreer hy hoe om kalkoenlasagne met spinasie op oggend-TV te maak of met Elmo te gesels oor gesonde skoolmaaltye, en die volgende bespreek hy nuwe standaarde om maaltye op militêre basisse te verbeter of werk saam met Wal-Mart om die natriuminhoud in verpakte voedsel te verminder .

'Ons sien reële veranderinge, groot en klein, in die hele land plaasvind en ongelooflike vennootskappe en mense wat optree op 'n manier wat ons nooit kon voorsien nie,' sê Kass. 'En hierdie poging was net inspirerend en gee ons baie hoop dat ons hierdie probleme werklik in die komende jare kan oorkom.'

Dit is 'n mate van Kass se groeiende statuur dat hy van die tydskrif People se "mooiste" lys in sy eerste jaar in Washington gegaan het na Fast Company se "mees kreatiewe mense in besigheid" -lys in 2011.

Tom Colicchio, restaurateur in New York en mede-gasheer van Bravo se "Top Chef", sê Kass se passie vir gesonde eetgewoontes en kennis van die kwessie maak hom natuurlik vir sy dubbele rol. "Hy ken hierdie dinge van binne na buite," het Colicchio gesê. "Dit is nie hy wat 'n tendens volg nie. Hy het die tyd geneem om dit te leer en te verstaan."

Toe meer as 500 sjefs in 2010 op die grasperk van die Withuis bymekaarkom om die "Chefs Move to School" -program te loods, het hulle sjefs gekombineer om met individuele skole te werk, "wat direk van Sam gekom het," sê Colicchio. 'Dit is iets waaroor hy baie omgee.'


Hierdie voormalige sjef in die Withuis wil hê dat u moet ophou om te stres oor die regte eet

Sam Kass is daarop gemik om ons gesondheid te verander - en met klein, bewuste keuses, miskien die wêreld red.

Tydens Sam Kass ses jaar as sjef van die eerste gesin, word hy ook 'n advokaat vir kindervoeding in Amerika. Sy eerste boek, Eet 'n bietjie beter, is daarop gemik om ons gesondheid te verander en met klein, bewuste keuses, miskien help dit die wêreld.

DEBBIE KOENIG: Jou Twitter -bio sê dat jy 'n belegger en 'n strateeg is vir 'n gesonder klimaat en slim kos. Hoe het jy met hierdie posbeskrywing beland?

Sukkel jy om gesond te kook? Ons sal u help om voor te berei.

SAM KASS: Wat my elke dag motiveer, is om 'n impak te hê, en wat ek in die Withuis gedoen het, was basies om uit te vind waar ons die meeste vordering kan maak om die land vorentoe te bring wat gesondheids- en volhoubaarheidskwessies betref. Oor die volgende tien jaar sal verandering grootliks deur die private sektor gedryf word. Om veranderinge aan te bring, moet u die ondernemings wat ons voedsel produseer, verander. Dit is hoekom ek doen wat ek doen.

Wat is die titel van jou boek, Eet 'n bietjie beter, beteken?

Mense word oorweldig as hulle hoor dat hulle hul dieet moet verander en moet hersien wat hulle doen. Ons moet net 'n bietjie beter probeer, en stap vir stap kan ons mettertyd ons dieet fundamenteel verbeter en die omgewing beïnvloed. Maar dit begin met een besluit. Dan bou u daarop voort en neem u die volgende besluit. Intussen, as jy 'n Twinkie eet, is ek nog steeds lief vir jou, weet jy?

Ons moet meer groente probeer eet, so my boek het 'n klomp eenvoudige resepte om meer groente te maak. Ons verbruik volgraan dramaties, so hier is 'n paar baie eenvoudige resepte, sodat u een korrel kan neem en dit in 'n klomp verskillende geregte kan verander. Dit bevat 'n padkaart vir hoe u 'n bietjie beter kan eet en 'n impak kan hê.

U maak 'n interessante onderskeid in die boek oor beter eet teenoor reg eet.

Ek glo nie daaraan om reg te eet nie. Daar is 'n miljoen regte, maar ons eet ook rommel. Dit is deel van wat dit beteken om 'n Amerikaner te wees, en dit is wonderlik. Ek is mal oor 'n Buffalo -vleuel. Ek kan nie een eet as dit naby my is nie. Mense word moedeloos omdat hulle hierdie idilliese visie kry van wat hulle veronderstel is om te doen, en as hulle misluk, voel hulle sleg. Ons fokus baie op wat ons moet doen en ons moet vegetariërs of plaaslik eet, maar niemand vertel ons eintlik hoe ons dit moet bereik nie. Die hoe is 'n belangrike stuk, sodat ek probeer fokus op dit.

Bly natriumarm en smaakvol met hierdie eenvoudige wenke wat deur deskundiges goedgekeur is:

Jou boek het baie resepte, maar dit is 'n oproep tot aksie, net soos 'n kookboek.

Ek wou 'n boek skryf wat die basiese veranderinge op 'n manier saamstel wat mense eintlik kan uitvoer. Op die oomblik word ons verlam deur te veel inligting en teenstrydige inligting. Mense wil gesonder eet en weet wat dit op 'n bord beteken.

Wat is die grootste les wat u geleer het uit u tyd in Washington, DC?

Ek het geleer dat ons onophoudelik in ons pogings moet wees en nie ontmoedig moet word deur terugslae nie. Om positief te wees in ons uitkyk is baie belangrik. Baie van die inligting wat die boek inlig, kom uit die gehoor van ouers en kinders oor hul stryd en hoe ons 'n inklusiewe gesprek kan voer. Hopelik voel en hoor lesers dit en kry hulle ook 'n idee van hoe politiek in ons voedsel speel op 'n manier wat ons nie ten volle ken nie. Een deel van die boek duik in die wit-aartappel-lobby. Omdat ons soveel aartappels eet, lei dit tot 'n aansienlike politieke mag in Washington. Hulle het dit gebruik om voedingsbeleid te skeef. Byvoorbeeld, die verbruik van gebakte aartappels verslaan selfs koeldrank as 'n aanduiding van vetsug. Toe ons probeer om 'n limiet van twee keer per week op friet in skole te plaas, het die voorportaal teruggedruk en het die kongres toegegee aan Big Potato. Vandag kan middagete elke dag patat bedien. Ek dink nie mense is daarvan bewus nie.

Ons praat baie oor ingeligte, inkrementele veranderinge. As iemand opgewonde raak om veranderinge te begin aanbring, wat is dan hul eerste stap?

Dit begin by die huis, en stel u huis vir sukses op. Dit is regtig 'n nul omdat u wil hê dat u huis 'n plek van vrede en kalmte moet wees, waar u nie 'n obsessie het oor elke keuse nie. Dit beteken dat u die soorte kosse wat u die meeste wil eet, duidelik sien en minder gesonde opsies uit die oog hou. Dan eet u eers die dinge as u regtig besluit, en weet u wat? Ek wil dit hê. As jy na die kruidenierswinkel gaan, behoort dit te wees wanneer jy regtig bewus is, baie bedagsaam oor die besluite wat jy neem. Die res van die week wil u u nie daaroor bekommer nie, maar weet net dat alles in u omgewing goed is.

Ek het foto's van jou pragtige babaseuntjie, Cy, op Instagram gesien. Hoe het u eet en kook verander sedert u pa geword het?

Ek kook nog baie. The White House gave me speed: I𠆝 be in a policy meeting and realize I had 20 minutes to get dinner on the table for the president and first lady. That helps when you have a newborn, to be able to whip something up𠅋ut I also keep it really simple. That’s the most important advice I would have for new parents: Keep it simple.

How do you define healthy?

I would say it’s a state of mind. We’re not freaking out about our food. So relax, and eat foods that are largely plant-based, lots of vegetables and whole grains, not a lot of refined starches, some good lean protein, and a lot of water. It’s not some crazy dissection of nutrients. Flavor’s a key part of health. Enjoyment is also key. Eat food cooked with love and ingredients that are good for you. That’s an approach to health that most people can get behind and accomplish in their lives.


White House's Sam Kass, head of Let's Move initiative, moving to NYC

Chef Sam Kass, the Chicago native who became the executive director of first lady Michelle Obama's Let's Move initiative and the Obama administration's senior policy adviser on nutrition, is leaving Washington at the end of this month and moving to New York City.

Kass, who helped the first lady plant an organic fruit, vegetable and herb garden on the South Lawn of the White House and brewed up a few beers, including a White House Honey Ale and White House Honey Porter, referred all questions about his post-D.C. life to the White House press office.

The move means Kass will no longer head the Let's Move initiative (a successor will be named in the new year), but "will remain engaged with the initiative and the continuing effort to advance childhood nutrition," the White House announced. It's a move that was probably inevitable. According to Politico, insiders have speculated that Kass would leave his post since his August marriage to MSNBC host Alex Wagner, who lives in New York.

Little of this surprised chef Paul Kahan, who has known Kass since the young chef worked at Kahan's Avec restaurant. The two chefs connected this past week at a fundraiser at the Chicago Cultural Center for Pilot Light, a chef-driven effort that uses food to teach Chicago school kids about everyday subjects. Kass was the event's guest of honor.


VERWANTE ARTIKELS

‘What you got?’ she demanded.

‘We've got stuff,’ he promised her. ‘You're going to be busy.’

On a recent trip with Mrs. Obama, the assistant White House chef was seemingly everywhere: emceeing a ‘Top Chef’ school lunch competition, moderating a round-table discussion between the first lady and parents, briefing reporters on federal nutrition initiatives, and more.

Helping hand: Mr Kass has travelled the country to promote Michelle Obama's eat-right-and-exercise-more message, one such appearances was on the reality series Top Chef (shown above)

Mr Kass, with his distinctive shaved head, wears a broad and relentless grin and speaks with an enthusiasm that's infectious as he gives shout-outs to people and programs that are ‘amazing,’ 'incredible,’ and ‘powerful.’ He has a knack for popping out just the right statistics about obesity, nutrition and exercise.

Among the health-conscious recipes Mr Kass has talked up in recent months: seared tilapia with fried rice and broccoli and carrots, garden herb-roasted chicken with braised greens, broccoli soup, sweet potatoes and greens, and cauliflower gratin.

But no matter what his policy duties may be, five days a week Mr Kass retrieves his chef's coat in the afternoon and heads upstairs to fill the Obamas' plates with healthy and appealing meals at 6.30pm, when President Barack Obama cuts short whatever's afoot in the West Wing to head home for dinner.

There's no need to consult with the first family on menu options — Mr Kass knows their likes and dislikes by heart.

Mr Kass is discreet about what he feeds the family, often batting away questions with a ‘top-secret’ dodge.

But he says the family ‘walks the walk’ on healthy foods, eating balanced meals often dictated by what's in season in the White House garden. With, of course, the occasional splurge to keep the kids happy.

Feeding the family: Mr Kass (second from left) is discreet about what he feeds the family,but he says the family ¿walks the walk¿ on healthy foods, eating balanced meals often dictated by what's in season in the White House garden

Mrs. Obama, for her part, says her girls ‘can't stay out of the kitchen when Sam is cooking.’

Among the health-conscious recipes Mr Kass has talked up in recent months: seared tilapia with fried rice and broccoli and carrots, garden herb-roasted chicken with braised greens, broccoli soup, sweet potatoes and greens, and cauliflower gratin.

His healthy snack suggestions include warm grapefruit with honey, and banana boats stuffed with raisins, nuts and crushed whole grain cereal.

The star power that comes with his chef's jacket only helps reinforce Mr Kass' message about the importance of eating right.

One minute he's demonstrating how to make turkey lasagna with spinach on morning TV or chatting with Elmo about healthy school lunches, and the next he's discussing new standards to improve meals on military bases or working with Wal-Mart to reduce the sodium content in packaged foods.

Fresh produce: Both Mrs Obama and Mr Kass (pictured) have been scheduling more public appearances of late since the first lady's cook book will be released in April

‘We're seeing real changes, both big and small, happening all over the country, and incredible partnerships and people stepping up in ways that we just never could have foreseen,’ Mr Kass says.

‘And this kind of effort has just been inspirational and gives us a lot of hope that we can truly overcome these problems in the years to come.’

It's a measure of Mr Kass' growing stature that he's gone from People magazine's ‘most beautiful’ list in his first year in Washington to Fast Company's ‘most creative people in business’ list in 2011.

Tom Colicchio, New York restaurateur and co-host of Bravo's ‘Top Chef,’ says Mr Kass' passion for healthy eating and knowledge of the issue make him a natural for his dual role.

‘He knows this stuff inside out,’ Mr Colicchio said. ‘It's not him latching on to some trend. He's taken the time to learn it and understand it.’

When more than 500 chefs gathered on the White House lawn in 2010 to launch the ‘Chefs Move to School’ program, pairing up chefs to work with individual schools, ‘that came directly from Sam,’ says Mr Colicchio. ‘This is something he cares deeply about.’

Walter Scheib, White House chef for 11 years in the Bill Clinton and George W. Bush administrations, says it's a ‘wonderful thing’ that Mr Kass' cooking has become secondary to his policy work.

‘It's way overdue that chefs be involved in that component,’ says Mr Scheib. While past White House chefs might offer occasional behind-the-scenes advice on nutrition matters, Mr Scheib says, ‘We were always thought of as, 'Go back in the kitchen and be quiet.'‘

Mr Kass' relationship with the Obamas began when he cooked for the family in Chicago before the 2008 elections. He was a history major in college, who discovered a love for cooking during a summer job at a Chicago restaurant. He finished his college years abroad, and ended up training in Vienna with an acclaimed Austrian chef.

Hobnobbing with the stars: Mrs Obama and Mr Kass were featured with Dallas Cowboys football player Miles Austin (centre) when the appeared on Tom Colicchio's reality show Top Chef where they prepared healthy meals for students

Back in Chicago (where his schoolteacher father taught Malia Obama in fifth grade) Mr Kass worked at the Mediterranean restaurant Avec before opening a private chef business, Inevitable Table, that promotes ‘a healthy lifestyle that focuses on the quality and flavour of food to encourage good eating habits.’

These days, Mr Kass mixes plenty of cooking with his advocacy: He's fixed honey crisp apple salad at the Agriculture Department cafeteria, served Elmo a burrito bulging with peppers, lettuce, rice and beans, and prepared Swiss chard frittatas for children on the White House lawn.

He doesn't see much of his basement apartment as he juggles the roles of cook, policy wonk and family friend — even golfing with the president when the family vacations on Martha's Vineyard and in Hawaii.

He's also a big advocate for the White House garden, often helping troupes of schoolchildren harvest its bounty and teaching them about healthy eating.

Encouraging good behaviour: Mrs Obama convinced TV host Jay Leno (who has notoriously bad eating habits) to try a vegetable pizza as a part of her campaign for a healthy eating initiative that she has worked on with Mr Kass

At a child obesity conference last summer in California, Mr Kass told about fretting over nightmare scenarios before hosting a group of schoolchildren for a summer harvest of broccoli, kale and other vegetables — an event that was to be observed by a sizeable press corps. He worried about the fallout if just one child set a vegetables-are-yucky tone that would derail the event.

‘I didn't sleep at all the night before,’ he confessed. ‘One kid with some broccoli that they didn't like would be a national disaster for us. . Everything we're doing would've been set back two years.’

Instead, Mr Kass found himself having to rein in a girl who sneaked off to a back bench to stuff her face with fresh-cut cauliflower.

‘It's the only time in my professional career that I've ever had to ask a child to please put the vegetables back on the plate,’ he recalled to laughter, before turning serious.

‘These kids were engaged in some part of the process of what it meant to grow and eat food,’ he said.

‘And that little thing is absolutely critical to making the connection and having the foundation that kids will build on in the future to live healthier lives.’


The Obamas’ White House chef would have us all ‘Eat a Little Better’

Many good books have great first lines, but they’re mostly novels rather than cookbooks. So when you open the debut cookbook from Sam Kass, out from Clarkson Potter in April, and begin: “The Secret Service hates it when you run in the White House,” you know a few things right up front. First, that you’ll be getting a back story as well as recipes from the six years that Kass spent cooking for the Obamas in the White House, where he was not only their personal chef but senior advisor for nutrition policy, executive director for Michelle Obama’s Let’s Move initiative and co-creator of the White House’s landmark vegetable garden. Second, that Kass’ “Eat a Little Better: Great Flavor, Good Health, Better World” is a lot more than its casual, do-gooder title might suggest.

The book takes off from that first line — Kass, who was a Division III baseball player in college, was running to get the first family’s dinner on the table, an event often complicated by his other tasks, not to mention the thousand tasks of his boss — and keeps going. The introduction frontloads the narrative, combining elements of memoir, mission statement and operating manual, so that we’re firmly embedded in the landscape before we get to the cooking. And it’s a pretty great landscape, not only of the White House, with its kitchen and dining room and garden of mustard greens and escarole and lavender, but of the simple yet profound approach that Kass has taken to both making and thinking about food.

“You won’t get any lectures or shaming,” Kass writes in his smart, chatty prose. “Just my no-bull take, plus advice that’ll cut through the information clutter that has complicated our relatively simple task.” Because Kass’ project with this book is not really food policy (that’s apparently his next book), but getting us to the dinner table much as he did the Obamas, to eat good, unintimidating, healthful food — with more vegetables and fruit, less sugar and preservatives and meat, and to make better choices. “Better” is the operative word here, as a recurrent descriptor (it’s a word that occurs almost as much as “awesome”), and it’s the key to Kass’ deeply accessible, slow-pitch approach.

“Eat a Little Better” is a thoroughly disarming book, intentionally so. By the time Kass gets to the more than 90 recipes, he’s grounded us in his homey pragmatism even as he’s managed to slide bits about nutrition labels, GMOs, food additives and fiber (fiber!) over the plate. Kass has a history degree from the University of Chicago (he started cooking for the Obamas before they went to Washington, D.C.) and trained as a chef at the Michelin-starred restaurant Mörwald in Vienna. Kass also spent about five years traveling and cooking around the world, and becoming interested in global food systems, long before he found himself in the White House, so his prose and the recipes themselves have both context and the kind of earned simplicity that comes from classical training.

Which gets us to the recipes, which are as disarming and approachable as the rest of the book — and seemingly the chef himself. (Check out his 2015 TED talk, and his Instagram feed.) The first recipe is a primer on how to roast vegetables, and it’s both helpful and emblematic of Kass’ use of technique, utility and flavor. There are sections on meat and fish, and grains and beans, with lovely photographs by Aubrie Pick, and helpful sidebars about making smarter choices. The nearly 300 pages are threaded with personal anecdotes — Kass is married to Alex Wagner, a journalist and author, and the two have a young son — and more fun asides about his culinary life with Michelle and Barack Obama and their own kids.

Kass’s mustard green salad seems deceptively simple. Aubrie Pick / Clarkson Potter/Publishers

So you can organize your pantry like Sasha and Malia did, and get Kass’ recipe for the “lucky pasta” he made the president in the tiny kitchen of Air Force One. The recipes are often purposely simple, but they’re not simplistic. The recipe for mustard green salad, for example, which Kass says came about because of an overabundance of some purple greens in the White House garden, seems ordinary at first but has a deceptive flavor that builds as you fork it up from the bowl until you realize that you’ve eaten the whole thing. Kass’ recipe for roasted sweet potatoes (a favorite vegetable of his), which are similarly addictive, are paired with condiment bowls judiciously loaded with things (brown butter, bacon, sour cream) that remind you that he is hardly an ascetic.

One public service announcement is needed, for a cookbook that is actually loaded with them, albeit with humor and remarkable subtlety: There is not a single recipe for desserts in this book. But if you paid attention to the big bowl of fruit that Kass instituted very early in the Obama kitchen, and repeatedly points out (“we eat what we see”), you’ll know why.

Cookbook of the week: “Eat a Little Better: Great Flavor, Good Health, Better World” by Sam Kass (Clarkson Potter, $32.50)


White House chef Sam Kass dishes up plates and policy

WASHINGTON (AP) — Sam Kass has a to-die-for job as personal chef to the Obama family but whipping up their meals is probably the least important part of his portfolio.

Kass, 31, also has a fancy title as White House senior policy adviser for healthy food initiatives. And that’s put him out front this month as the first lady marks the second anniversary of her campaign against childhood obesity.

Kass has traveled the country to promote Michelle Obama’s eat-right-and-exercise-more message, demonstrating along the way the pivotal role that he’s come to play in helping establish policies that affect what millions of school kids consume each day and in trying to influence the American diet.

When Mrs. Obama was asked during a recent interview what was next for her “Let’s Move” initiative, she quickly passed the question to Kass.

“What you got?” she demanded.

“We’ve got stuff,” he promised her. “You’re going to be busy.”

On a recent trip with Mrs. Obama, the assistant White House chef was seemingly everywhere: emceeing a “Top Chef” school lunch competition, moderating a round-table discussion between the first lady and parents, briefing reporters on federal nutrition initiatives, and more.

Kass, with his distinctive shaved head, wears a broad and relentless grin and speaks with an enthusiasm that’s infectious as he gives shout-outs to people and programs that are “amazing,” ‘’incredible,” and “powerful.” He has a knack for popping out just the right statistics about obesity, nutrition and exercise.

But no matter what his policy duties may be, five days a week Kass retrieves his chef’s coat in the afternoon and heads upstairs to fill the Obamas’ plates with healthy and appealing meals at 6:30 p.m., when President Barack Obama cuts short whatever’s afoot in the West Wing to head home for dinner.

There’s no need to consult with the first family on menu options — Kass knows their likes and dislikes by heart.

Kass is discreet about what he feeds the family, often batting away questions with a “top-secret” dodge. But he says the family “walks the walk” on healthy foods, eating balanced meals often dictated by what’s in season in the White House garden. With, of course, the occasional splurge to keep the kids happy.

Mrs. Obama, for her part, says her girls “can’t stay out of the kitchen when Sam is cooking.”

Among the health-conscious recipes Kass has talked up in recent months: seared tilapia with fried rice and broccoli and carrots, garden herb-roasted chicken with braised greens, broccoli soup, sweet potatoes and greens, and cauliflower gratin. His healthy snack suggestions include warm grapefruit with honey, and banana boats stuffed with raisins, nuts and crushed whole grain cereal.

The star power that comes with his chef’s jacket only helps reinforce Kass’ message about the importance of eating right. One minute he’s demonstrating how to make turkey lasagna with spinach on morning TV or chatting with Elmo about healthy school lunches, and the next he’s discussing new standards to improve meals on military bases or working with Wal-Mart to reduce the sodium content in packaged foods.

“We’re seeing real changes, both big and small, happening all over the country, and incredible partnerships and people stepping up in ways that we just never could have foreseen,” Kass says. “And this kind of effort has just been inspirational and gives us a lot of hope that we can truly overcome these problems in the years to come.”

It’s a measure of Kass’ growing stature that he’s gone from People magazine’s “most beautiful” list in his first year in Washington to Fast Company’s “most creative people in business” list in 2011.

Tom Colicchio, New York restaurateur and co-host of Bravo’s “Top Chef,” says Kass’ passion for healthy eating and knowledge of the issue make him a natural for his dual role.

“He knows this stuff inside out,” Colicchio said. “It’s not him latching on to some trend. He’s taken the time to learn it and understand it.”

When more than 500 chefs gathered on the White House lawn in 2010 to launch the “Chefs Move to School” program, pairing up chefs to work with individual schools, “that came directly from Sam,” says Colicchio. “This is something he cares deeply about.”

Walter Scheib, White House chef for 11 years in the Bill Clinton and George W. Bush administrations, says it’s a “wonderful thing” that Kass’ cooking has become secondary to his policy work.

“It’s way overdue that chefs be involved in that component,” says Scheib. While past White House chefs might offer occasional behind-the-scenes advice on nutrition matters, Scheib says, “We were always thought of as, ‘Go back in the kitchen and be quiet.’”

Kass’ relationship with the Obamas began when he cooked for the family in Chicago before the 2008 elections. He was a history major in college, who discovered a love for cooking during a summer job at a Chicago restaurant. He finished his college years abroad, and ended up training in Vienna with an acclaimed Austrian chef.

Back in Chicago (where his schoolteacher father taught Malia Obama in fifth grade) Kass worked at the Mediterranean restaurant Avec before opening a private chef business, Inevitable Table, that promotes “a healthy lifestyle that focuses on the quality and flavor of food to encourage good eating habits.”

These days, Kass mixes plenty of cooking with his advocacy: He’s fixed honey crisp apple salad at the Agriculture Department cafeteria, served Elmo a burrito bulging with peppers, lettuce, rice and beans, and prepared Swiss chard frittatas for children on the White House lawn.

He doesn’t see much of his basement apartment as he juggles the roles of cook, policy wonk and family friend — even golfing with the president when the family vacations on Martha’s Vineyard and in Hawaii.

He’s also a big advocate for the White House garden, often helping troupes of schoolchildren harvest its bounty and teaching them about healthy eating.

At a child obesity conference last summer in California, Kass told about fretting over nightmare scenarios before hosting a group of schoolchildren for a summer harvest of broccoli, kale and other vegetables — an event that was to be observed by a sizeable press corps. He worried about the fallout if just one child set a vegetables-are-yucky tone that would derail the event.

“I didn’t sleep at all the night before,” he confessed. “One kid with some broccoli that they didn’t like would be a national disaster for us. … Everything we’re doing would’ve been set back two years.”

Instead, Kass found himself having to rein in a girl who sneaked off to a back bench to stuff her face with fresh-cut cauliflower.

“It’s the only time in my professional career that I’ve ever had to ask a child to please put the vegetables back on the plate,” he recalled to laughter, before turning serious.

“These kids were engaged in some part of the process of what it meant to grow and eat food,” he said. “And that little thing is absolutely critical to making the connection and having the foundation that kids will build on in the future to live healthier lives.”


Former White House chef Sam Kass wants to make healthy eating easier

Since Sam Kass took off his apron as the White House chef and left his post as senior policy adviser nutrition for the Obama administration nearly four years ago, he’s continued to devote himself to helping people eat better.

He’s involved in food-focused startups and firms such as Innit and Acre. And this week, he sees the release of his first cookbook, “Eat a Little Better.”

In addition to offering up shopping tips and answering questions like “Should I avoid sugar?,” the book features more than 90 recipes that value healthfulness as much as flavor.

“I don’t think health and flavor are in opposition in any way,” Kass, 38, says. “The choice between flavor and health is a false choice.”

amNewYork spoke with the West Village resident — and new father to a 9-month-old — about the book.

What’s the through line with the recipes in the cookbook?

I think the things I was focusing in on were really simple, accessible recipes. Basically every ingredient you could find at a totally standard grocery store, though I do have one octopus dish. Besides that, I did all the shopping in very mainstream, kind of middle-of-the-road grocery stores. They’re both tasty but simple dishes that you could put together with a week’s planning in mind. I’m just trying to make better eating really easy for people.

There’s no dessert section — how did you arrive at that choice?

It’s not that I don’t love some nice ice cream or piece of peach pie, but I don’t really make desserts. I don’t tend to finish my meals with a dessert. And I just thought it would be inauthentic to have a bunch of recipes there that aren’t the ones that I would really make. I don’t have a problem with people having a little bit of dessert. But one way you can cut out a lot of calories is not eating dessert every day.

There seems to be a new trendy diet every year or season, like keto and Whole30. What are your thoughts on those?

I think most of those diets have benefits for people because they essentially end up getting them to eat more whole foods and get them to eat less. But they’re not easily attainable for the long term. I would say to take some of those principles and try to implement them in a way where you can have some real sustainability in the way that you approach it. Smaller steps to me seem to be a more effective way to do this.

Where do you shop for food?

I have a great butcher around the way, Hudson & Charles. I order through something called Thrive Market. It just launched a great meat program, I get a lot of sustainable meats from there. I have a garden, I try to grow a lot of my food during the summer. And I go to regular grocery stores.

How do you balance eating out?

We’re in New York City, so you tend to eat out with some regularity. But we cook a lot. One of the best things you can do is to cook a little more. So that’s a good way to start.

What are your go-to snacks?

I basically never leave home without some Kind bars. I think they’re tasty and they’re convenient. I think the key, especially on snacking, you just have to have some good snacks around, because that’s when you can really fall off the wagon. I really rely a lot on dried fruits, or nuts. I have a little beef jerky.

Has having a child affected your diet at all?

It hasn’t. He just makes me understand just how important all the work around child health and nutrition is, all the things we’re working on, because you just see so clearly how what you’re giving them early on shapes their preferences. Just getting them off to the right start is so important for all kids, and making sure kids are getting the basic nutrition that they need. This book is trying to take what we learned and the work we did [in the White House] to help families and parents implement those strategies in their own home.

From reports, there appears to be a lot of fast food and soda in the White House now. What are your thoughts on and reaction to that?

The majority of the things that we did are still intact, so I’m happy about that. But I think the president sets an example, and on many levels I think he’s setting a terrible example for young people especially, and for everybody. That’s also true when it comes to food. Food is [a leading] cause of preventable death and disease in this country. To have a president who glorifies junk food and lives off of it is not what this country needs. But I’d say that’s the least of our challenges right now.

Bean town

“The book is a reflection of how I eat,” Kass says. A recent dish he made from “Eat a Little Better” is this recipe for beans, which works for any dried beans and doesn’t require any soaking. You can also save the cooking liquid for a broth for soups or to moisten cooked grains, he notes in the cookbook.

Makes about 6 cups beans, plus leftover bean broth

Several peeled garlic cloves

A couple chunks or slices of bacon (optional)

Water, low-sodium chicken stock, or a combination of both, as needed

1. Pick through the beans and look for stones. It’s rare, but you’ll occasionally catch something. Give the beans a rinse.

2.Put the beans, garlic, bay leaves, bacon (if using), and a few generous pinches of salt in a large pot. Pour in enough water and/or stock to cover the beans by 2 inches or so. Bring to a boil over high heat, then reduce the heat to low, cover, and cook, adjusting the heat if necessary to maintain a very gentle simmer. Cook until the beans are soft and creamy but before they begin to burst. The timing differs according to your beans and how old they are, but I’d start checking after about 1 1⁄2 hours. When they’re just a touch firmer than you like, season the broth with salt until it tastes great and continue cooking until done.

3.If you’re not using them right away, let the beans cool in the cooking liquid and store them and the liquid in an airtight container in the fridge for up to 5 days.

Reprinted from Eat A Little Better. Copyright c 2018 by Sam Kass. Photographs copyright c 2017 by Aubrie Pick. Gepubliseer deur Clarkson Potter/Publishers, 'n afdruk van Penguin Random House, LLC.


Cooking’s not the half of it for White House’s Sam Kass chef dishes up policy

WASHINGTON – Sam Kass has a to-die-for job as personal chef to the Obama family but whipping up their meals is probably the least important part of his portfolio.

Kass, 31, also has a fancy title as White House senior policy adviser for healthy food initiatives. And that’s put him out front this month as the first lady marks the second anniversary of her campaign against childhood obesity.

Kass has travelled the country to promote Michelle Obama’s eat-right-and-exercise-more message, demonstrating along the way the pivotal role that he’s come to play in helping establish policies that affect what millions of school kids consume each day and in trying to influence the American diet.

When Mrs. Obama was asked during a recent interview what was next for her “Let’s Move” initiative, she quickly passed the question to Kass.

“What you got?” she demanded.

“We’ve got stuff,” he promised her. “You’re going to be busy.”

On a recent trip with Mrs. Obama, the assistant White House chef was seemingly everywhere: emceeing a “Top Chef” school lunch competition, moderating a round-table discussion between the first lady and parents, briefing reporters on federal nutrition initiatives, and more.

Kass, with his distinctive shaved head, wears a broad and relentless grin and speaks with an enthusiasm that’s infectious as he gives shout-outs to people and programs that are “amazing,” ”incredible,” and “powerful.” He has a knack for popping out just the right statistics about obesity, nutrition and exercise.

But no matter what his policy duties may be, five days a week Kass retrieves his chef’s coat in the afternoon and heads upstairs to fill the Obamas’ plates with healthy and appealing meals at 6:30 p.m., when President Barack Obama cuts short whatever’s afoot in the West Wing to head home for dinner.

There’s no need to consult with the first family on menu options – Kass knows their likes and dislikes by heart.

Kass is discreet about what he feeds the family, often batting away questions with a “top-secret” dodge. But he says the family “walks the walk” on healthy foods, eating balanced meals often dictated by what’s in season in the White House garden. With, of course, the occasional splurge to keep the kids happy.

Mrs. Obama, for her part, says her girls “can’t stay out of the kitchen when Sam is cooking.”

Among the health-conscious recipes Kass has talked up in recent months: seared tilapia with fried rice and broccoli and carrots, garden herb-roasted chicken with braised greens, broccoli soup, sweet potatoes and greens, and cauliflower gratin. His healthy snack suggestions include warm grapefruit with honey, and banana boats stuffed with raisins, nuts and crushed whole grain cereal.

The star power that comes with his chef’s jacket only helps reinforce Kass’ message about the importance of eating right. One minute he’s demonstrating how to make turkey lasagna with spinach on morning TV or chatting with Elmo about healthy school lunches, and the next he’s discussing new standards to improve meals on military bases or working with Wal-Mart to reduce the sodium content in packaged foods.

“We’re seeing real changes, both big and small, happening all over the country, and incredible partnerships and people stepping up in ways that we just never could have foreseen,” Kass says. “And this kind of effort has just been inspirational and gives us a lot of hope that we can truly overcome these problems in the years to come.”

It’s a measure of Kass’s growing stature that he’s gone from People magazine’s “most beautiful” list in his first year in Washington to Fast Company’s “most creative people in business” list in 2011.

Tom Colicchio, New York restaurateur and co-host of Bravo’s “Top Chef,” says Kass’s passion for healthy eating and knowledge of the issue make him a natural for his dual role.

“He knows this stuff inside out,” Colicchio said. “It’s not him latching on to some trend. He’s taken the time to learn it and understand it.”

When more than 500 chefs gathered on the White House lawn in 2010 to launch the “Chefs Move to School” program, pairing up chefs to work with individual schools, “that came directly from Sam,” says Colicchio. “This is something he cares deeply about.”

Walter Scheib, White House chef for 11 years in the Bill Clinton and George W. Bush administrations, says it’s a “wonderful thing” that Kass’s cooking has become secondary to his policy work.

“It’s way overdue that chefs be involved in that component,” says Scheib. While past White House chefs might offer occasional behind-the-scenes advice on nutrition matters, Scheib says, “We were always thought of as, ‘Go back in the kitchen and be quiet.'”

Kass’s relationship with the Obamas began when he cooked for the family in Chicago before the 2008 elections. He was a history major in college, who discovered a love for cooking during a summer job at a Chicago restaurant. He finished his college years abroad, and ended up training in Vienna with an acclaimed Austrian chef.

Back in Chicago (where his schoolteacher father taught Malia Obama in fifth grade) Kass worked at the Mediterranean restaurant Avec before opening a private chef business, Inevitable Table, that promotes “a healthy lifestyle that focuses on the quality and flavour of food to encourage good eating habits.”

These days, Kass mixes plenty of cooking with his advocacy: He’s fixed honey crisp apple salad at the Agriculture Department cafeteria, served Elmo a burrito bulging with peppers, lettuce, rice and beans, and prepared Swiss chard frittatas for children on the White House lawn.

He doesn’t see much of his basement apartment as he juggles the roles of cook, policy wonk and family friend – even golfing with the president when the family vacations on Martha’s Vineyard and in Hawaii.

He’s also a big advocate for the White House garden, often helping troupes of schoolchildren harvest its bounty and teaching them about healthy eating.

At a child obesity conference last summer in California, Kass told about fretting over nightmare scenarios before hosting a group of schoolchildren for a summer harvest of broccoli, kale and other vegetables – an event that was to be observed by a sizeable press corps. He worried about the fallout if just one child set a vegetables-are-yucky tone that would derail the event.

“I didn’t sleep at all the night before,” he confessed. “One kid with some broccoli that they didn’t like would be a national disaster for us. … Everything we’re doing would’ve been set back two years.”

Instead, Kass found himself having to rein in a girl who sneaked off to a back bench to stuff her face with fresh-cut cauliflower.

“It’s the only time in my professional career that I’ve ever had to ask a child to please put the vegetables back on the plate,” he recalled to laughter, before turning serious.

“These kids were engaged in some part of the process of what it meant to grow and eat food,” he said. “And that little thing is absolutely critical to making the connection and having the foundation that kids will build on in the future to live healthier lives.”


Kyk die video: ЗАПОР - что делать? Лекция на семинаре Здоровье с Му Юйчунем (Januarie 2022).