Fresh food contributes to life in ways
that may surprise you — and that we're
pretty sure will inspire you to bring
more of fresh food's goodness into your life.
Fresh, healthy food can be fun, happy food. That’s a theme you’ll hear a lot from Daphne, a natural-foods chef, mother of two, co-host of ABC’s daily lifestyle show The Chew, and author of several books, including The New York Times bestseller Relish: An Adventure in Food, Style, and Everyday Fun.
"I eat everything," Daphne says, and she’s made a career of helping others achieve the elusive goal of balance by seasoning their healthful, whole-foods lifestyle with permission to indulge a little. The way Daphne sees it, good nutrition is easier to stick with if you don’t feel deprived.
Richard restored his health and lost over 150 pounds by cutting out highly processed foods and adopting a retro diet, the manner of eating his grandparents had followed on their farm. He and his family now live on a five-acre “foodstead” near Charlottesville, Virginia, where they produce most of their produce and meat. In addition to his own small-scale farming, Richard works for Polyface Farms, the influential sustainable farming operation in the Shenandoah Valley.
Richard tells “how I lost 150 pounds by ignoring the experts” in his book, A Life Unburdened: Getting Over Weight and Getting On with My Life.
This South Carolina teen is on a mission to end hunger one garden at a time. Her nonprofit, Katie’s Krops, provides grants to help youngsters 9 to 18 start vegetable gardens and grow fresh food for the needy. They now operate 100 youth-run gardens in 37 states, donating thousands of pounds of fresh produce annually through food pantries, soup kitchens, and direct gifts.
Katie started producing food to help others at age 9, when she grew a 40-pound cabbage for a third-grade homework assignment and donated it to a soup kitchen in her town.
When this wife and mother of two began a quest to cut highly processed food out of her family’s meals, it changed not only their life but the lives of countless others. Her quest led Lisa, her husband, and two daughters to a pledge: no processed food for 100 days. The pledge led to a blog, 100 Days of Real Food, intended for family and friends but that soon exploded into a nationwide phenomenon. A #1 New York Times bestseller, also titled 100 Days of Real Food, followed.
Through her blog and book, Lisa leads her millions of followers step by practical step to adopt not a diet but a real-food lifestyle.
These cousins from Virginia never planned to reinvent oyster farming and, in the process, revive the ecosystem of the Chesapeake Bay. One was working in finance, the other in publishing when they inherited their grandfather’s oyster leases. As they learned about the critical role of oysters in the environment and how endangered the bay’s native oysters were, their modest plan to revive an old family business took on new life.
Hundreds of farms on the Chesapeake now practice versions of the sustainable aquaculture the Croxtons pioneered, helping restore wild oyster populations while providing cultured shellfish for home and restaurant tables.
Daron says sheer defiance made him and his neighbors plant their first weedy vegetable patch on a vacant lot in Dallas’ inner-city Bonton neighborhood. Fresh food hadn’t been available there in decades. Shopping at the nearest supermarket cost three hours on the bus. Nutrition-related illness was rife. Miraculously, their hardscrabble garden burgeoned into a full-fledged urban farm, bringing food, jobs, and education to Bonton.
Daron left a career in private equity to move to the inner city and work side by side with his friends there. Bonton – the name comes from the French for “good times”– is seeing better days thanks to their efforts.
Ann gave up a career as a celebrity chef to work for safe, sustainable food for schoolchildren. Known as the Renegade Lunch Lady, she now serves as director of food services for a Colorado school district, consults with school districts nationwide on how to overhaul their food programs, and leads the nonprofit Chef Ann Foundation.
A four-time TED speaker, Ann is the author of several books, including Bitter Harvest: A Chef’s Perspective on the Hidden Danger in the Foods We Eat and What You Can Do About It and Lunch Lessons: Changing the Way We Feed Our Children.
Nowadays, few are the family farms that can succeed by growing just one or two kinds of produce for the wholesale market. David represents a generation of entrepreneurial farmers who have adopted a retail model, cultivating not only a large variety of crops but also a personal relationship with local consumers. Farmer to consumer. No middlemen.
David worked for years in the film and TV industry, living mainly in Asia before returning with his wife, Ya, and their four children to the East Texas farm where David grew up. See more of the farm and meet the family at fisherfarmandranch.com.
With her husband, Chuck, Tanya owns Bee Friendly Austin, a certified naturally grown apiary on the outskirts of the Texas capital. A dedicated advocate for the imperiled honey bees that are vital to our food system, Tanya teaches beekeeping classes and hosts the annual Tour de Hives, taking members of the public to bee locations around the Austin area.
You can find tips for supporting your local bees, shop for hives and other products, and even adopt a beehive at Tanya’s website, beefriendlyaustin.com.
Living in Brooklyn, that great incubator of trends, Emily finds abundant inspiration for poking fun at current culture, including food culture. Her cartoons appear primarily in The New Yorker. She also is the creator of the Lulu Eightball comic strip, which has been running in alternative weeklies since 2002.
Emily is the author and illustrator of two books, including most recently Mama Tried: Dispatches from the Seamy Underbelly of Modern Parenting.
See more of her work at emilyflake.com.
A self-described “recovering attorney” and former White House staffer, Adrian turned his formidable research skills to matters of culinary history and won a James Beard Award for the resulting book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time.
Adrian gives talks around the country on topics where the cultural and the culinary intersect, such as chicken and waffles, kosher soul food, and the subject of his next book: black chefs in the White House.
See his schedule of live appearances at adrianemiller.com.
A lifelong vegetarian and a vegan since age 15, 18-year-old Tia finds that her plant-based diet provides more than enough energy and nutrition for the demands of daily training and competing on the international surfing circuit. Born in Puerto Rico and raised in Hawaii and California, Tia learned to surf at age 3 and signed her first professional sponsorship when she was just 12.
Tia enjoys cooking for her family and experimenting with new ways to make vegan dishes delicious, often finding flavor inspiration in the cuisines of South and Southeast Asia.
There’s a growing trend in corporate America: growing vegetables. Sub-Zero and its sister brand, Wolf, were early adopters of the idea. Chef Joel oversees the two-acre organic garden on the company’s manufacturing campus near Madison, Wisconsin, in addition to his duties as head chef at the adjacent training center.
Joel’s background as a chef embraces everything from fine dining to street food. A Wisconsin native who spent his formative years living in Mexico, he has a knack for making exotic foods approachable and down-to-earth ingredients elegant.
Our friends at The Atlantic have put a lot of thought into matters related to fresh food. They’ve been speaking to organic farmers whose crops and methods are having a surprising effect on the environment and local communities.
One of those farmers is Klaas Martens. The crops from his upstate New York farm, Lakeview Organic Grain, have won fans ranging from influential New York chef Dan Barber to Klaas’ neighbors in the ag community. Klaas enlists some unusual allies in his farming work – worms and fungi, just to name two.
Read his and other Unlikely Crop stories.
Each time you use our hashtag #freshfoodmatters, Sub-Zero will donate $5 to Katie’s Krops, up to $25,000. With 100 youth-run gardens, Katie’s Krops is working to end hunger one garden at a time. The $25,000 you help raise will provide grants for kids to start 25 new gardens.