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 ホワイトハウスのオバマ家のシェフがめざす米国の子どもの食事の変革
画像 ホワイトハウスのオバマ家のシェフと決まる前にシカゴのシェフ サム・カシュは米国の子どもの食事の変革を説いた。
 シカゴのJane Addams Hull-House美術館で毎週火曜日に、カシュ氏は、「考え直すスープ」(彼は「私達が、おいしい健康なスープを飲み、私達が対処すべきである至急の社会的文化的・経済・環境・食物問題の多くについて新鮮で、有機的な会話をするための共同社会イベント」と評した)を主催した。
 5月に、地域で生産された牛肉と大麦のスープの食事をしながら、カシュ氏は(学童に低価格ないし無料の昼食を提供する)米国学校昼食プログラムの惨めな状態を嘆き悲しんだ。子供まで出されるものが政府農業の補助金によって影響されることに注意した。結果として、学生に出された食事は野菜が少なく、脂肪、添加物、防腐剤、高果糖コーン・シロップの割合が不釣合に高いと言う。(医学界でその問題について意見が分かれるが、砂糖と食品添加物の大量消費が学習障害と注意力欠如障害と関連するという)
 Hull House Kitchen Web site には、彼の話が投稿されている。
 子どもたちに健康な食事を提供することは、言うは易く行うは難し、である。学校給食の歴史を簡単に紹介し、ゲストの話をうかがう。
 大恐慌から生じた栄養不良は、第二次世界大戦において多くの戦争に不適格な兵士がでたため、米国がソビエト連邦に対する次の戦いの準備をしはじめた時に、この遺産が指導者に鮮明に残り、1946年に国民全体の健康・栄養を増進する方法として、政府は米国学校昼食法をスタートさせた。今日、プログラムは約100,000の公立学校と非営利私立学校で1日に2800万人の子供に食事を提供している。
 米国学校昼食プログラムは米国農業システムに重要な役割も持っている。政府は様々な農産業に助成金を与えて牛肉、豚肉、酪農製品の過剰生産を起こしている。過剰生産は価格を弱め生産者の活力を危険にさらしている。政府が奨励した過剰生産物を購入して学校に供給して超過を処理している。学校は政府設定の基本的な栄養上の要件に達すると保証する必要がある。
 2003年に、U.S.D.A.は学校給食用に過剰な作物を買い9億3950万ドルを使った。3分の2は肉と酪農製品、4分の1は凍結野菜である(ジャガイモが米国で最も多く販売される野菜である)。問題は、80-90%の学校給食が脂肪の割合で基本的政府基準に適合していないことである。
 このプログラムのもたらす大きな影響がいくつかある。その一つが学習能力である。食堂の食べ物の多くに含まれる着色剤や防腐剤といった添加物が子どもの学習能力を妨げることを示す多数の証拠が見つかっている。さらに、昼食やスナックに多量の高果糖コーンシロップが使用されており、ADHD注意欠陥障害と直接関連しているとされている。
 2つ目は、肉体的健康である。北米の子どもは2010年までに半数が体重増加や肥満になると予測されている。U型糖尿病は成人発症の糖尿病の新たな呼び方だが、食事により誘発される小児の発症が増加して呼び方が変更された。若い世代は肥満と関連した病気のために両親よりも大幅に短い人生を送ることになるかもしれない。
 Josephine Lauerは有機学校プロジェクトで、シカゴの学生のために新鮮な健康食品を調理しようとして、6つの学校で現在働いている。Jean Saundersは、食品が中心要素である健康な学習環境を作るHealthy Schools Campaignを動かしている。Stephen Menyhartは、Perspectives-Calumet Charter Schoolのシェフである。Angela Masonは、シカゴ植物園の学校と地域の庭園のコーディネーターである。
 どのようなものを食べるべきかを知りたければ、彼のメニューテーブルをクリックすると良い。
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January 29, 2009, 7:10 am
Obama’s New Chef Skewers School Lunches
http://well.blogs.nytimes.com/2009/01/29/new-white-house-chef-skewers-school-lunches/
Before he agreed to cook for the Obama family in the White House, Chicago chef Sam Kass was already talking about changing the way American children eat.

During weekly Tuesday gatherings at the Jane Addams Hull-House Museum in Chicago, Mr. Kass hosted “Rethinking Soup,” which he described as “a communal event where we will eat delicious, healthy soup and have fresh, organic conversation about many of the urgent social, cultural, economic and environmental food issues that we should be addressing.”

In May, over a meal of locally-produced beef and barley soup, Mr. Kass lamented the sorry state of the National School Lunch Program, which provides low-cost or free lunches to schoolchildren. He noted that what gets served up to kids is influenced by government agricultural subsidies. As a result, he says, meals served to students are low in vegetables and disproportionately high in fat, additives, preservatives and high-fructose corn syrup. (He also links the high consumption of sugary foods and food additives to learning difficulties and attention deficit disorder, although the medical community remains divided on that issue.)

Here’s the text of his talk, as posted on the Hull House Kitchen Web site.

Providing our children healthy food at school, it is easy to say but a monumental challenge to realize. I will quickly give a lay of the School Lunch landscape as it stands, and then let’s hear from our guests.

Malnutrition stemming from the Great Depression had disqualified many potential soldiers from being eligible to fight in World War II; this legacy was still vivid in the minds of our leaders as the U.S. began preparing for the next fight against the Soviet Union. In response, the government launched the National School Lunch Act as a means to boost overall health and nutrition of the population in 1946. Today the program serves about 100,000 public and nonprofit private schools feeding 28 million children a day.

The National School Lunch program also serves another vital role in our agricultural system. The government subsidizes various agricultural industries, creating overproduction in commodities such as beef, pork and dairy. This overproduction depresses prices, endangering the vitality of producers. The U.S. government purchases the overproduction it has stimulated and then disposes of the excess by giving it to schools. In return for the government donation, the schools have to ensure that the lunches reach basic nutritional requirements as set by the government.

In 2003, U.S.D.A. spent $939.5 million dollars buying surplus commodities for School Lunch. Two-thirds of that bought meat and dairy, with little more than one quarter going to vegetables that were mostly frozen; and we should not forget that potatoes are the top selling vegetable in our country. The problem that arose is that between 80 and 85 percent of schools fail the basic government standards for the percentage of fat in the lunches due to the food it supplies schools.

There are a couple major repercussions of this program felt by our children. The first is their ability to learn. There is overwhelming evidence that confirms that additives of colors and preservatives common in lunchroom food hinder a child’s ability to learn. In addition, the abundance of high fructose corn syrup in lunches and snacks has been shown to have a direct link to the attention deficit disorder epidemic.

The second is physical health. According to the Physicians’ Committee for Responsible Medicine and the International Journal of Pediatric Obesity, by 2010 nearly half of the children in North America will be overweight or obese.

Type 2 diabetes is the new name for adult onset diabetes; the name was changed due to the fact that children are now suffering from this form of diet-induced diabetes. Indeed, the youngest generation might very well live substantially shorter lives than their parents due to diseases related to obesity.

So it is in this context that the speakers who have joined us today spend their lives working. With us is Josephine Lauer from the Organic School Project, which is now working in six schools trying to cook fresh healthy food for students in Chicago; Jean Saunders from the Healthy Schools Campaign, which is doing groundbreaking work in creating a healthy learning environment of which food is a central component; Stephen Menyhart, the brilliant chef of Perspectives-Calumet Charter School; and Angela Mason, coordinator of school and community gardens for the Chicago Botanic Garden.

And if you want to know how Mr. Kass thinks more people should be eating, check out this menu from his private chef business, Inevitable Table. Menu items include citrus salad with fennel, oranges and grapefruit and orange vinaigrette; ancho chili rubbed pork loin with rapini and polenta; and braised chicken in Madeira with root vegetables and prunes, Himalayan red rice, and sautéed escarole with pine nuts.
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Obamas Hire Chef From Chicago
http://www.nytimes.com/2009/01/29/us/politics/29Cook.html

By MARIAN BURROS
Published: January 28, 2009

WASHINGTON ― Sam Kass, a private chef who cooked for the Obamas while they were living in Chicago, is now cooking for them in the White House.

A spokeswoman for Michelle Obama, Katie McCormick Lelyveld, said Mr. Kass would not be the only cook preparing the family’s meals, but “he knows what they like, and he happens to have a particular interest in healthy food and local food.”

Mr. Kass will work alongside the White House executive chef, Cristeta Comerford, who was promoted to that job by the Bushes in 2005 and is being kept on by the Obamas. Mr. Kass is filling a vacancy and will be a White House employee, paid by the government, not the Obamas.

Mr. Kass’s appointment should please chefs like Alice Waters, who have lobbied the Obamas to set an example for the rest of the country by emphasizing food that is healthy, local and sustainable. It further suggests that a vegetable garden on the White House grounds, another of Ms. Waters’s dreams, could be on the horizon.

Mr. Kass, one of the new breed of chefs who are concerned about the environment and about poor eating habits in this country, has been quoted as saying people in his profession should take the lead in tackling public health issues.

“Not only is there an unconscionable amount of people who remain hungry,” he told In These Times magazine last year, “there’s even a larger population, mostly poor, who are faced with obesity, diabetes and various other problems from overabundance.”

A Chicago native, Mr. Kass graduated from the University of Chicago and received his formal training at a Michelin-starred restaurant in Europe. He then went to work at Avec, a Chicago wine bar serving Mediterranean food.

After he left the restaurant, Mr. Kass, 28, founded Inevitable Table, a private chef service in Chicago that, according to its Web site, is the client’s “link to clean, healthy food.” In addition to cooking and shopping “mainly from local farms” and buying wines from “small sustainable wineries,” the Web site says, the service offers meals for children and for private parties. Walter Scheib, the White House chef for the Clintons and Bushes, said the decision to bring Mr. Kass to the White House was “a master stroke.” Mr. Scheib said Mr. Kass would be a tremendous resource for Ms. Comerford, the first woman to hold the post of executive chef.

“This will make her job much easier because she will understand better and faster what they like,” he said. “She doesn’t have to spend months reading the tea leaves.”

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オバマ大統領のシェフがめざす米国の子どもの食事の変革/米国学校昼食プログラム 医師の一分/BIGLOBEウェブリブログ
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