If you are anything like me, and probably a good 295 million other people in the U.S., the most recognizable West Virginia reference you know of may be this one:
Of course, if you follow the burgeoning (cresting?) food movement in the U.S., you may have heard of that infamous chef Jamie Oliver.
Pictured here with a CINQUECENTO!!! (That’s the car he’s leaned up against!)
Mr. Oliver tackled the notorious disaster that is school cafeteria food in none other than West Virginia. Naturally, he did it in his reality-TV, flashy style, on the television show Food Revolution. However, if you’ve followed Jamie Oliver’s career, you can see that this man has heart and he puts it into everything he does. He is enigmatic in the way he manages to balance his intense passion with his robust capacity for self-promotion and publicity. It is a true gift.
And the most recent benefits of his gifts are the students and school cafeteria workers in Huntington, West Virginia, who are now eating and cooking a nearly 100% food-from-scratch menu. Wow! This is a public school people! What an inspiration to the rest of the state, nation, and institutions who follow the bold lead of Rhonda McCoy (school food service director in Huntington), Dr. Jorea Marple (W. Va. state schools superintendent) and Alice Gue (school cook featured on Food Revolution). Ms. McCoy has binders full of recipes with USDA ingredients list for other schools to follow. My goal is to continue working toward making 100% from-scratch meals at home.
Go West Virginia!!!