by Steven Doyle
In speaking with Robin Plotkin, one of the chief organizers of the American Institute of Wine and Food event that brings the classroom to the Dallas Farmers Market for a day of fresh air and fresh food lead by area top chefs and culinary professionals, she sent out a flair signaling the need for more volunteers.
“We could use more volunteers each day to help guide the children through our program,” stressed Plotkin. Seems they are not just in need of manpower, but also some much needed essential supplies. The program has also fallen short of funding and there is a place on their website to make contributions of all sizes. or you may contact Robin direct. There is also a need for a few more chefs.
AIWF Days of Taste activities bring chefs and farmers into fourth and fifth grade classrooms to teach students in an engaging way
about the importance of fresh food and how ingredients weave their way through daily life, from farm to table.
Known as the signature program for AIWF since 1994, we pride ourselves on reaching out to thousands of children each year. Our focus and main objectives are to build a food and nutrition vocabulary, understand that locally grown ingredients are the freshest, and gain the experience to contrast flavors and develop taste memories.
Each chapter develops its own unique program, but they all share the common thread of encouraging children to appreciate the taste of good, fresh, local food. Students compare and contrast tastes and textures as well as develop understandings about different foods and basic nutrition principles that will remain with them into adulthood. This is vital for the future of our nation’s children, for our organization, and for preparing better adult consumers. We’re not just nourishing our youth – we’re nurturing the AIWF members and leaders of tomorrow.
The schedule Robin has put together so far reads well:
4/11-Chef Brent Ruggles of Las Colinas Country Club
Producer-Brandon & SUsan Pollard of Urban Bees
4/12-Chef Miguel Blasini of Medical CEnter of Plano
Producer-Paula Lambert of Mozzarella Company
4/13-Chef Brad Trudeau, Dallas Independent School District
Grower-Patrice Richter of Generation Farms
4/14-Chef Brian Luscher of The Grape
Producer-Meaders Orzarow of Empire Baking Company
4/18-Chef Joanne Bondy of The Gaylord Resort and Convention Center
Grower-Ann Maner, Resident Gardner and Horticulturist at The Gaylord Resort and Convention Center
4/19-Chef Karel Anne Tieszen of Kitchen Friends Cooking School
Grower Geno Stiles of Geno’s Greens
4/20-Pending
4/21-Chef Claudine Martyn of Central Market-Southlake
Grower-Robert Bellamay-a “civilian” raising chickens in his home for farm fresh eggs!
Also supported by our friends at American Food Service, Central Market, Les Dames D’escoffier, Snappy Salads, Dessert Dreams, Schepps Dairy, Dallas Farmers Market and the Alliance for a Healthier Generation.
Sponsored by AIWF, chaired by Christina LaBarba of Freshpoint
