Blog: Chef Jemichel ~ The Chef-Doctor
by chef jem

“Red Salt”

"the boys ... were happily eating foods that they had been previously hesitant to eat."

Date:   9/14/2017 4:06:01 AM   ( 13 mon ) ... viewed 280 times

Do you have or know children who are "hesitant" to eating certain good wholesome foods? Consider the following:

Tom Cowan, M.D. -

"The first inkling I had that people might be interested in using our vegetable powders came after my daughter, Molly, and my two grandsons, Ben and Sam, tried our Tomato Salt (which they call 'red salt'). Two summers ago I had made a small batch of tomato salt from the mixture of heirloom tomatoes from the Napa garden and mixed the dried tomatoes with Celtic sea salt to prevent clumping. I sent Molly a jar to try out. A few weeks later she called and said that she and the boys were putting it on everything, and that as a result, they were happily eating foods that they had been previously hesitant to eat."[1]

I'll also add:
When I was about five year old I realized my grandmother had a completely different way of preparing eggs than my mother's way. My mother would add milk to "stretch" the scrambled eggs. My grandmother never added a drop of milk to her scrambled eggs and she always prepared them in real butter. My mother might have used margarine. In any case the contrast between these two egg dishes was most evident to me! I loved the eggs my grandmother prepared!

The point I wish to make and especially for people who prepare food for children is that how you prepare the food will be at least as important as what you prepare (and at times possibly more important).



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