BY LYDIA GRAHAM
HauteAMBASSADOR
Health & Wellness
Tomatero Organic Farm Stand at the Farmer’s Market
CONSCIOUS KITCHEN ADDRESSES FOOD INEQUALITY, FOOD LITERACY, ACCESS AND EDUCATION
PHOTO COURTESY OF CONSCIOUS KITCHEN
Rises to meet community hunger needs quickly during COVID-19 crisis Can you imagine feeding your child breakfast,
Conscious Kitchen (www.consciouskitchen.org)
ganic, Seasonal, Non-GMO) guidelines for less than
lunch, and a snack on only $2.80 per day? Cur-
first came on my radar through Justin Everett, then
$1.60 per student (the California school lunch food
rently, that’s the average amount the Federal
Executive Chef at Cavallo Point. Since hearing his
allocation at that time).
government (USDA) and the State of California
story, I’ve been a passionate supporter ever since.
Chef Justin was paired with Martin Luther King
reimburse schools per student for the food por-
It all started when Judi Shils, Executive Director
Jr. Academy (MLK) in Marin City, a school located
tion of the National School Lunch Program (plus
of Turning Green, approached Chef Justin to par-
in an unincorporated area in one of the most afflu-
an additional $4.21 for labor and food service). To
ticipate in an event pairing Bay Area Chefs with
ent U.S. counties where more than 95% of Marin
provide nutritious food on this budget, something
teams of Marin middle school students in a food
City students qualified for free and reduced govern-
must fill the gap. Food inequality significantly im-
competition: Eco Top Chef Marin. Each chef was
ment-subsidized school meals. Eighty-eight percent
pacts the health of less affluent and underserved
paired with a small team of students at a participat-
of those students would be the first in their fami-
populations, particularly the most vulnerable: our
ing school and their challenge was to create and
lies to graduate from high school. Although Marin
children.
serve a meal following FLOSN (Fresh, Local, Or-
County is ground zero for organic farms and ethical
Lydia is a passionate advocate of healthy living. She has launched and positioned many health and wellnessrelated companies, products, technologies and organizations receiving more than 100 awards nationally and internationally. Her focus in the health sector is specifically on life sciences, aging and longevity. She is a partner and investor in several recognized national brands. She sits on the board of the Buck Institute for Research on Aging whose mission is to eliminate the threat of agerelated disease for today’s and future generations. It is the only independent research organization globally dedicated to extending the healthy years of life. Like the scientists at the Buck, Graham envisions it will be possible for people to enjoy life at 95 as much as at 25. To support Buck’s mission, please visit www.buckinstitute.org.
107
