As British chef Jamie
Oliver likes to say,
Jamie’s Food Revolution
is more than a TV
show; it’s a bona fide
movement.
The goal: to convince
American families to eat fresher, more
healthful food at home and to demand it
for their children at school. In the second
season of his Emmy-winning reality
series, Jamie has changed the venue to Los
Angeles, where he is taking the movement
under ground.
Jamie takes the same approach to
gardening as he does to cooking, stripping
it of pretense in search of high-impact,
no-fuss results. “The reality is, put a seed
in the ground in good soil, give it sunlight
and a bit of water, and probably 8
V2
times
out of 10, it will grow,” he says.
The chef has designed his fresh-from-
the-earth recipes to give parents an
affordable way to “be the other side of the
seesaw,” counterbalancing the pull of fast-
food chicken nuggets and sugary drinks.
After all, children who learn to nurture a
seed from sprout to maturity build a well-
rounded relationship to food. If they grow
it, Jamie says, they’ll eat it.
As a father of four, he can instill good
habits in his own children, but his life’s
work is in inspiring other parents to do the
same. “It’s not my Food Revolution,” says
Jamie. “It’s your Food Revolution.”
GARDEN SALAD W IT H
BALSAM IC DRESSING
AND H ERB FE T A
Ja m ie ’s ow n g a rd e n ,
above,
o v erflo w s w ith su ch b o u n ty as
c a r r o ts and th e jew ellik e leaves
of S w iss ch a rd . It’s in sp iratio n
for n ew g a rd e n e rs, w ho in
no tim e w ill have th e ir ow n
c a r r o ts p e rfe ct fo r sh av in g
an d to ssin g w ith clem en tin es,
h e rb s, an d seed s fo r a b righ t
sa la d ,
right.
Q uick-grow ing
le ttu ce s com bine w ith m o re
c a r r o ts plus ra d ish e s, b ro cco li,
an d fe ta fo r a n o th e r s a l a d -
one you can sco o p up w ith
sou rd ou gh c ris p s ,
left.
