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LiveWell Colorado 2010 Clipbook


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An all-in-one document showcasing the top media placements and PR efforts for the year.

An all-in-one document showcasing the top media placements and PR efforts for the year.

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  • 1. LiveWell Colorado Media Presence 2010
  • 2. Table of ContentsJanuary.................................................................................................... page 3 to 13 to 26March 27 to 39 to 54 to 61June.......................................................................................................... page 62 to 89 to 109August*.................................................................................................... page 110-115*Incuded hits relevant to CSG|PR’s work with the boot camps in July 2010.
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  • 4. Campaign Keeps Colorado Fit, From “Success Stories” | Jen ZorgerJanuary 1, 2010 page
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  • 6. January 1, 2010Colorado Billboards Wallscapes Encourage Health Lifestyles page
  • 7. Teaming Up To Tackle Temptation This Holiday | Kathy WalshJanuary 4, 2010Please see the DVD at the back of the clipbook for a full video.January 11, 2010Health BriefsFree cancer screenings availableJanuary is national cervical cancer screening month. Cervical cancer rates have fallen more than 50 percent inthe United States in the past 30 years because of the widespread use of Pap tests that can find abnormal cellsyears before any cancer exists.Cervical cancer is one of the most preventable cancers, yet each year more than 11,000 new cases arediagnosed in the nation.More than 4,000 lives were lost last year, the majority of them women who weren’t screened regularly.Women’s Wellness Connection provides free breast and cervical cancer screenings to eligible women ages40–64 at more than 120 sites in Colorado.For information, including eligibility requirements and a list of providers, visit or call 1-866-951-9355.Health Department opens Fruita officeThose who live in Fruita and western Mesa County will soon be able to access key county services withoutdriving to Grand Junction.Mesa County’s new Community Services West building opens this week, making it easier for residents of theWestern Grand Valley to access important county programs offered by the Mesa County Health Department,the Mesa County Department of Human Services and the Mesa County Workforce Center.The public is invited to attend an open house at 10 a.m. Thursday at the Family Health West nursing facilitymulti-purpose room, at the corner of Cherry Street and Pabor Avenue in Fruita. The event will include page
  • 8. a presentation about the services that will be offered at the facility. Services will be offered at the facility nextweek.Insurer helps members quit tobaccoIf quitting smoking is on your New Year’s resolution list, look no further for a little help if you’re a member ofRocky Mountain Health Plans.The not-for-profit health plan is launching a free tobacco cessation program in partnership with the ColoradoQuitLine. The program aims to help Rocky Mountain’s members become tobacco free and to strengthenQuitLine’s ability to serve more Coloradans. This help includes nicotine replacement gum and patches, certaintobacco cessation prescription drugs and free access to the Colorado QuitLine counseling services.Members will not have to pay any out-of-pocket costs for the program. The new tobacco cessation programwill become a standard part of the benefit program for all existing individual and employer group members.Testing for radon recommendedDuring the winter months, the Mesa County Health Department encourages residents to test their homes forelevated levels of radon. January is national radon action month.Winter is the best time for testing since windows and doors are normally kept closed.Testing homes for radon levels is simple and inexpensive. Test kits can be purchased at the Mesa County HealthDepartment for $5, which includes analysis and shipping. The Mesa County Indoor Air Quality Program isworking with the U.S. Environmental Protection Agency (EPA) in a nationwide campaign to educate Americansabout the dangers of radon exposure and to encourage them to take action to protect their homes and familiesby testing their homes for radon.Radon is a naturally occurring, invisible, odorless, tasteless gas that is dispersed in outdoor air, but which canreach harmful levels when trapped indoors, especially in homes.For information on radon, testing and mitigation, or to get a test kit, call Anna Maylett Rice, Indoor Air Quality,at 683-6647 or visit Challenge registration beginsRegistration for the 5th annual LiveWell Challenge, which this year is named Putting it all Together, is open andjust in time for those New Year’s resolutions. The challenge is free for Mesa County residents of any age.To register, go to or call 683-6612 for more information. LiveWell members participatein six, two-month challenges throughout the year.Members receive a 2010 calendar to set and track goals. The calendar also includes helpful tips, inspiringquotes, dates for local activities and more.Participants can enjoy discounts on healthy purchases, receive monthly newsletters and updates on localactivities and earn prizes.Health spending growth slowsNominal health spending in the United States grew 4.4 percent in 2008, to $2.3 trillion or $7,681 per person.This was the slowest rate of growth since the Centers for Medicare Medicaid Services started officiallytracking expenditures in 1960. page
  • 9. Despite slower growth, health care spending continued to outpace overall nominal economic growth, whichgrew by 2.6 percent in 2008 as measured by the Gross Domestic Product (GDP). The findings are included in areport by CMS Office of the Actuary, released recently in the health policy journal Health Affairs.The 4.4 percent growth in 2008 was down from 6.0 percent in 2007, as spending slowed for nearly all healthcare goods and services, particularly for hospitals.However, health spending as a share of the nation’s GDP continued to climb, reaching 16.2 percent in 2008, up0.3 percentage points from 2007. Larger increases in the health spending share of GDP generally occur duringor just after periods of economic recession.WestTAC Learning lab dates, times setLearning labs at Western Slope Technical Assistance Center or WestTAC will be on the second Thursday of themonth, or Jan. 14. Sessions are from 2:30-4:30 p.m. and will include CapTel and Telephone Relay Services.Live presentations take place at the Assistive Technology Partners Denver office at 601 E. 18th Ave., Denver80203.The Colorado Springs and Grand Junction satellite offices participate in learning labs via Web-based trainingsoftware. Contact Denice to register at 248-0876. page
  • 10. January 15, 2010Town Talk: LiveWell Colorado page 10
  • 11. Holiday Weight Maintenance Program Nets Losses | Kathy WalshJanuary 15, 2010Please see the DVD at the back of the clipbook for a full video.A Healthy Discussion: City looks for ways to fit health in comp plan | Scott RochatJanuary 28, 2010At its start, city planning was about health — keeping homes and factories apart, say.On Wednesday night, it was all about health again, but this time in the sense of wider sidewalks, more trailsand closer grocery stores.“It’s kind of a return to planning’s roots,” said Erin Fosdick, a Longmont city planner, after the discussion at theLongmont Senior Center.At the center was Longmont’s comprehensive plan, which the city wants to tweak to encourage healthylifestyles. Individuals can make their own choices, said Eric Bergeson of LiveWell Longmont, but the city canmake healthy choices easier.“The infrastructure we have in the city can promote healthier living, if it’s designed in the right way,” Bergesonsaid.Some of those options are obvious, such as making a city more “walkable” by putting in more sidewalks andbetter lighting. But economic development also makes a difference, speaker Pilar Lorenzana Campo said — noone will use a sidewalk if there’s nowhere to walk to.“Having a sidewalk to nowhere makes no sense,” said Campo, who works for the non-profit Public Health Lawand Policy of Oakland.Travel time can have a ripple effect in today’s busy world, Bergeson noted. In a recent LiveWellLongmontsurvey, 57 percent of those answering said time was the main reason they didn’t exercise more. Only9 percent said they biked or walked to work. page 11
  • 12. In an audience vote afterward, the most popular proposal was to encourage more destinations within walkingdistance, along with improvements to the street system.Campo said it was encouraging to see how much Longmont was doing right already.“I took so many photos!” she said. “I’m sick of talking about California. I’m going to be talking about Colorado.I’m going to be talking about Longmont.”Those who have questions or suggestions for this part of the comprehensive plan can call Fosdick at 303-651-8336. Formal recommendations will be brought to the City Council in early summer.Learn more about the city’s comprehensive plan at Denver Neighborhoods Labeled ‘Food Deserts’ | Doug SchepmanJanuary 29, 2010Please see the DVD at the back of the clipbook for a full video.January 29, 2010Fort Collins Well City Initiative adds five more companiesFive more Fort Collins-area companies were awarded Well Workplace Awards today, bringing to nine thenumber of local companies that have achieved the awards since the Fort Collins Well City Initiative waslaunched in 2006.Recipients for 2009 included Miramont Lifestyle Fitness, Poudre Valley Health System, Front Range Internet,Heart Center of the Rockies and Flood and Peterson Insurance. They join previous award winners Anheuser-Busch, City of Fort Collins, Sample and Bailey and United Way of Larimer County. page 12
  • 13. Fort Collins Mayor Doug Hutchinson, who presented the awards at a luncheon at the Drake Centre, noted thatthe city has reached a high level of company involvement in the last four years. “There’s only 20 companies inColorado that have achieved the award, and about half of them are in Fort Collins,” he said.About 150 people attended this year’s luncheon event. The city as a whole is still working to attain thedesignation of Well City from the Wellness Councils of America. In order to qualify for the Well City Award, atleast 20 companies must earn a Well Workplace Award and 20 percent of a community’s workforce must beemployed in a Well Workplace Award-winning company.The program is a collaboration of local business leaders and the Coalition for Activity and Nutrition to DefeatObesity (CanDo), a community-wide task force sponsored by the Poudre Valley Hospital Foundation andLiveWell Colorado. The goal of the program, which emphasizes fitness and good nutrition, is to promote ahealthier community and healthier workplaces while saving employers money on lost production and healthcare claims.Virginia Clark, CanDo coordinator, said the city is on track to achieve a Well City designation “within the nextyear or two.” Clark noted there are about 30 local companies striving to achieve Well Workplace Awards.For more information, call Clark at 970-495-7517 or visit Economics – St. Brigid vs. the Convenience Store | Jim TolstrupFebruary 1, 2010 Today is St. Brigid’s Day in Ireland. Before it became St. Brigid’s Day it was Imbolc, a holy day sacred to the goddess Brigid who is associated with fire, healing and holy wells (of which there are hundreds in Ireland.) As the first day of spring in the ancient Celtic calendar, this is the day of farmers and cattle. A day to keep a sharp eye out for the weather, to sniff the wind and to know when to plant, as well as a day to drink good strong ale. On this day farmers watched animals including the hedge-hog for signs of spring , this later became ground hog day in North America.For Irish country people Brigid was (is?) basically, the goddess of economics. The word economics comes fromthe Greek word for the household. As ecology is the study of the household, economy is the management ofthe household. Brigid is the goddess of the milk cow, the oat cake and the peat fire on the hearth. Irish coun-try life changed little over thousands years until the English brought the Industrial Revolution to Ireland alongwith the dynamics of subjugation and servitude. The limited control of the land (the source of all wealth) alongwith limited food sources (monoculture) resulted in a crash of the Irish economy, the deaths of more than onemillion people and massive emigration. page 1
  • 14. Thus, I myself, along with 34.5 million Americans (9 times the population of present day Ireland) identify atleast part of my ancestry as ”Irish.” We came here for economic reasons, as the song Green Fields of Amerikaysays “Oh but I mind the time when old Ireland was flourishing and most of her tradesmen did work for goodpay, but since our manufacturers have crossed the Atlantic, it’s now I must follow unto Amerikay.”This brings us to the discussion of the present state of our economy. When electronics manufacturer Celesticaclosed it’s doors here in Fort Collins hundreds of jobs crossed the ocean, never to return. But what do we donow, move to India? Or is this where we take control of our own destiny and create sustainable local econo-mies that secure our region’s most basic necessities, such as food. I am basically a capitalist, meaning that in principle, I believe that a free market economy encourages innovation and motivation. At the same time allowing a few individuals to exploit the common good and compromise the ability of others to live a decent existence “the pursuit of happiness” seems to dominate the system, to the detriment of the lives of millions of people. It amazes me that we have destroyed ecosystems, fought over and con- sumed vast amounts of resources, created a system of social inequality, caused enormously expensive environmental problems and gone broke in the process! Our current system turns resources into trash at a rapidly accel- erating pace. At the beginning of the recession I wondered if this was a heart attack or a cold. When you have a cold you want to get well quickly so you can go back to what you were doing. When you have a heart attack you have to change your life-style, change your diet, exercise and reduce stress, or you increaseyour risk of death. To simply say we need to get the economy going again would be missing the opportunityfor real and positive change. Barrack Obama to his credit has consistently linked economic recovery with greenjobs and sustainable growth.One person who really gets the connection between food and social justice is Will Allen, the Executive Directorand founder of Growing Power’s home base in Milwaukee lies within a “food desert” an ur-ban neighborhood where liquor stores and convenience stores, selling high calorie - low nutrition food, prolif-erate but super markets are non-existent. Allen’s vision is that in the future food will be grown everywhere, inurban window boxes, on rooftops and in vacant lots. In simple economically built greenhouses Growing Powerraises tons of vegetables and fish in aquaponic tanks, providing nutritious food directly to the people that needit the most. Best of all they are empowering others to do the same in their own communities. The lack of foodchoices in many neighborhoods is the direct link between poverty and the epidemic of childhood obesity.Many children are consuming high fructose corn syrup as the main ingredient in their diet.Next month I am going to visit Growing Power. What am I going to do there? As a middle-aged white guy anda Harvard educated horticulturist, I am going to humbly listen and learn, about racism in the food-chain andhow a new generation of culturally diverse, rural and inner city farmers are taking control of the issues of foodsecurity at the grassroots level.Back at the High Plains Environmental Center we will be implementing all that we learn at Growing Power tobuild a greenhouse that grows fish and vegetables year-round. Along with that we will continue to field grow13,000 lbs of food which we will donate to the Loveland Food Bank for the second year in a row. And for thesecond year in a row we will be a drop off site in our community for Grant Farms a local CSA. page 1
  • 15. I am not suggesting that we go back to a lifestyle of cottages and cows (although I wouldn’t mind) but we havemoved dangerously far from our food source and those who know their history know that can spell the extinc-tion of a culture. It may sound absurd to think that the growing urban population (4.2 million people) of Colo-rado’s arid Front Range could meet all of it’s own food requirements. However, consider this, covering over 39million acres, turf grass is America’s single largest crop and billions of gallons of water are used each year towater lawns in Fort Collins alone. If simple and economical technologies such as those used at Growing Powerwere utilized and precious water resources were diverted to food production (where they should be) there isno telling what could be accomplished. foodnotlawns.netDuring the Great Depression people fell back on their agrarian roots and grew gardens. Today there are manypeople who do not have the basic skills to grow a garden. At HPEC our garden is funded through a grant fromLive Well Colorado. As part of the grant our gardener, Susan Singley, will go out into the local community andhelp others create gardens of their own.So, crack open the seed catalogs and pour yourself a local micro-brew. And if you’re so inclined leave a slicefreshly buttered bread outside your window for Brigid and a sheaf of corn for her red-eared cow in case shecomes by to bless your home tonight, goodness we could all use it.Participate in a Community Garden | Deb BabcockFebruary 1, 2010Want to grow vegetables but don’t have the appropriate land, space or resources?You’re in luck because an opportunity to use a plot of land within Steamboat Springs city limits to growvegetables and learn about growing food locally is about to present itself to residents.Many counties, cities and towns throughout the world offer community gardens to their residents. It’s a wayto bring about a sense of community and a connection to the environment while neighbors get together andnurture plots of land to grow produce for personal use or for sharing with others. It also makes wonderful useof land that often has become neglected and unsightly.The Steamboat Springs Chamber Resort Association’s Leadership Steamboat 2010 group is working with localmaster gardeners, through the Routt County Cooperative Extension Office, to design a Community ROOTSGarden for local residents on a plot of land along Oak Street, between Sixth and Seventh streets. Routt Countyowns the property and has made it available to the leadership group to develop individual garden plotsthat residents can reserve for the growing season. In addition, there will be a public gathering spot alongButcherknife Creek, and master gardeners will reserve one of the garden plots to provide educational seminarsfor the public.Leadership Steamboat 2010 has applied for a grant with Livewell Colorado, a nonprofit group dedicated toproviding Coloradans with opportunities to obtain healthy food and physical activity where they live, work,attend school and recreate. Any funds the group procures must be matched with local donations and/orvolunteer hours in the gardens. page 1
  • 16. While some community gardens are managed as a collective, where all the neighbors work together on asingle garden, the leadership group has chosen to divide its community garden into individual plots that localresidents can reserve and manage themselves, or with friends and family, to produce vegetables for personalconsumption.There is a small fee to reserve a garden for the season. Those chosen for a small personal garden plot mustagree to follow a short set of rules that includes respecting neighboring plots, maintaining their garden to areasonable standard and volunteering hours to help maintain common areas. To reserve a garden, contact theCooperative Extension Office at 970-879-0825 or visit for an application and other details. Those interested also can send an e-mail to those interested in learning more about gardening, the local master gardener group is pleased to presentan encore of its popular seminar, Vegetable Gardening Basics. This seminar is from 9 a.m. to 2 p.m. Feb. 20 atthe Steamboat Springs Community Center. The cost is $25 and space is limited. Reserve a spot by calling theExtension Office at 970-879-0825.Some sweet, others sour on ‘Twinkie Tax’ | Gene DavisFebruary 2, 2010 page 1
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  • 18. February 2, 2010Some sweet, others sour on ‘Twinkie Tax’A Colorado-based candy company and the state’s leading libertarian think tank believe Gov. Bill Ritter’sproposal to tax candy and soda is more bitter than sweet.But Ritter has said that the so-called “Twinkie Tax,” which moved on to the Senate after being passed by theHouse Monday, allows him to spare further cuts to K-12 education while also keeping prescription drugs andmost grocery items tax-free.The proposed $50 million 2009-10 state budget rebalancing plan that Ritter announced last week seeks in partto eliminate the tax exemption for candy and soft drinks. The move is estimated to give the state $3.58 millionmore to work with this fiscal year, and provide $17.9 million in additional revenue the following year.Rick Enstrom, regional manager for the Grand Junction based Enstrom Candies, said during a House Committeehearing that the tax on candy and soda would make it even more difficult for candy businesses like his tosurvive during the economic downturn. Enstrom testified that sales have already been down for his family’scandy company, and that the state levying the 2.9-percent state sales tax on his product would make a badmatter worse.“The last thing we need or can afford in these difficult economic times is to negatively impact the price of ourproduct to the consumer resulting in fewer sales and further reductions in earnings,” he said.The Coalition for a Responsible Colorado, a lobbying group for soda companies opposing the proposed tax, saidMonday that the tax would cost 370-800 jobs in businesses that produce and distribute beverages.But at least one Colorado health group has come out in favor of the candy and soda tax. Maren Stewart,president and CEO of LiveWell Colorado, said in a statement that her group supports policies that limit theconsumption of unhealthy food like soda and candy.“The governor’s proposal to eliminate the sales-tax exemption for candy and soda will not exclusively solvethe problem because it’s a very complex and complicated problem,” she said. “We are hopeful, however, thateliminating the exemption could lead to healthier choices.”Meanwhile, Jon Caldara of the Independence Institute, a Golden-based libertarian think tank, argues thatRitter was elected to be the governor, not to be a nanny who decides which potentially unhealthy productsshould be taxed. He joked that after upsetting some Colorado drivers by raising car registration fees withFASTER, Ritter has now found a way to upset the kids of Colorado.“This legislature will go down as the Grinches who taxed gumdrops,” he said.For his part, Ritter said last week that the dire budget situation has forced him to make “unenviable choices page 1
  • 19. from extremely limited options.” He believes that the “new economic reality” will require everyone “workingtogether as stubborn stewards of taxpayer dollars to adjust, adapt and succeed.”Ritter and fellow lawmakers have closed $2.1 billion in budget shortfalls over the past year and a half, and arefacing a billion dollar shortfall in next year’s budget.And while the so-called Twinkie Tax has drawn ire from conservatives and people in the candy and sodaindustry, a legal opinion issued last year said that such a tax would not be in violation of the Taxpayer’s Bill ofRights, which requires a proposed tax to be approved by Colorado voters.According to Ritter’s office, 14 states tax candy but not groceries, while 15 states tax all food, including candy. Ifthe state levies the 2.9-percent sales tax on candy and soda, a $1 candy bar would become a $1.03 candy bar.Ritter originally proposed suspending the candy and soda tax exemption, as well as more than 10 other salestax credit and exemptions, on July 1, 2010. But after legislative economists predicted an additional budgetshortfall for the current fiscal year, he decided to push up the start date for eight of those tax increases toMarch 1, 2010. The move is expected to save the state $18.8 million in the current fiscal year budget.February 9, 2010Childhood ObesityPlease see the DVD at the back of the clipbook for a full video.February 9, 2010Denver School Tries New Approach To Curbing Childhood ObesityPlease see the DVD at the back of the clipbook for a full video. page 1
  • 20. Michelle Obama’s Anti-Obesity Plan Feels at Home in Colo. | Jennifer BrownFebruary 10, 2010 page 20
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  • 22. February 14, 2010Maura KennedyLocal Republicans Celebrate Valentine’s Day with Rally Against Proposed Taxes | Republican lawmakers were in Grand Junction Sunday celebrating Valentine’s day with a proposal to end the candy sales tax. Local Republicans gathered at Enstrom’s Candy on Ute Avenue and 7th Street around noon on Sunday to discuss Colorado’s potential tax credits and exemptions. Governor Bill Ritter recently proposed repealing 13 different tax credits to help balance the state budget. Republican candidate for governor Scott McInnis says the state government should be creating jobs instead of taxing people. “These taxes will help Governor Ritterhire more people in government and reduce jobs in the marketplace. Job creation is key here. You don’t haveto raise taxes in a recession. They should be talking to local businesses like Enstrom’s and say, ‘What can we doas a government to help you create jobs?’” McInnis said.President and CEO of Enstrom’s Candy couldn’t agree more with McInnis. “The taxes would make it hard for usto survive and grow. The message to Governor Ritter is: don’t make us lay off our employees so you can hireyours,” Doug Simons said.The proposed taxes would generate more than $131 million to help close the state budget.A poll shows that a little more than half of Coloradans show support for taxing junk food and soft drinks.President Barack Obama says he is interested in the idea of taxing soda because kids are drinking too much ofit. LiveWell Colorado says the food tax is a good idea. The health program says it will not eliminate the problemof obesity, but will help Coloradans make better food choices. page 22
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  • 24. Observations in Health: Health Advocacy Can Start with ‘Baby Steps’ | Sandy GrahamFebruary 15, 2010 page 2
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  • 26. February 19, 2010NewsmakersLIVEWELL COLORADO: Named Tracy Faigin Boyle vice president of marketing and communications.February 23, 2010People on the Move LIVEWELL COLORADO: Named Tracy Faigin Boyle vice president of marketing and communications. page 2
  • 27. LiveWell Colorado Leads Statewide Food Policy Efforts | Becky GrupeMarch 1, 2010 page 2
  • 28. March 4, 2010People on the MoveWORK OPTIONS FOR WOMEN named Catherine Henry executive director. Henry joined WOW as a volunteerboard member and chaired the WomenCook fundraising event. She then became director of operations andmanager for Cafe Options.ASSOCIATION FOR CORPORATE GROWTH: Chet Marino, president of Verus Partners, was named 2010 Memberof the Year by the Denver chapter for his outstanding management of programs.COLORADO IMMIGRANT RIGHTS COALITION hired Hans Meyer as policy coordinator; Karen Sherman-Perezas Western Slope coordinator in Montrose; and Sonia Marquez as an organizer in Longmont for the ReformImmigration for America campaign.THE ADAMS 12 FIVE STAR EDUCATION FOUNDATION elected Sandra Chet Marino is the Association forCorporate Growth’s member of the year. Garcia of the Denver Museum of Nature Science to its board ofdirectors.LIVEWELL COLORADO named Becky Grupe director of community relations.METRO BROKERS INC. appointed Gabrielle Knox as a real-estate agent in the Marina Square office.IMA INC.:Brent Hartman has joined its health risk-management practice, Life IQ.GREEN MANNING BUNCH named Greg Throckmorton an analyst.PENDLETON, FRIEDBERG, WILSON HENNESSEY PC appointed Natalie Sullivan as an associate.BCI ENGINEERS SCIENTISTS INC. hired E. Thomas Cava naugh as the Rocky Mountain regional manager of itsnew office in Arvada.METLIFE BANK: Sandra Clements joined as a reverse- mortgage consultant for the Colorado region. page 2
  • 29. Nutrition Map Zooms in on Colorado Food | Kristen Browning-BlasMarch 8, 2010 page 2
  • 30. March 8, 2010LiveWell Colorado Releases Comprehensive “Food Policy Blueprint”LiveWell Colorado, a non-profit organization committed to reducing obesity in Colorado by promoting healthyeating and active living, today released a “Food Policy Blueprint.” The Blueprint identifies the most pressingpolicy needs and opportunities to strengthen access to healthy foods in Colorado. The comprehensive reportwas developed with input from hundreds of stakeholders from across Colorado and offers tools and strategiesfor improvement in Colorado’s food systems.“This Blueprint is essentially the State Plan for advancing food policy in Colorado,” said Maren Stewart,page 0
  • 31. president and CEO of LiveWell Colorado. “This comprehensive report will enable LiveWell Colorado, inpartnership with other stakeholders across the state, to make impactful changes in the area of food policy and,in particular, improve access to healthy eating opportunities.”Under the guidance of its strategic plan, LiveWell Colorado is committed to ensuring access to healthy foodsfor all Coloradoans, advancing nutritional competency, and supporting behavior changes that result inhealthier eating choices and ultimately a reduction in obesity rates.Some tools included in the Blueprint are: -A searchable Healthy Foods Database. This searchable inventory lists ongoing efforts across the state to increase access to healthy food. -Thirteen criteria and a scoring system that can be applied to policy recommendations in order to prioritize recommendations relating to food access. -Eight high-priority policy recommendations that have emerged through surveys and interviews of stakeholders across the state and will direct future policy efforts.Some of the eight recommendations include: -Local land use policies that allow and incentivize food production, including home-based and community food production and urban agriculture. -Policy to establish statewide technical assistance to enable more partnerships between food assistance programs and local food production, such as direct market farming, community gardens, and Community Supported Agriculture. -State policy to establish a healthy food markets financing initiative with a funding and resource pool to support the economic development of healthy food retailers, including full-service grocers, mobile vendors, corner stores, and farmers’ markets and stands. -The Blueprint also includes several overarching implementation strategies to advance healthy food access policies. One critical strategy is the formal establishment of a Colorado Food Systems Advisory Council, a diverse body that could advise the advancement and achievement of the eight policy priorities included in the Blueprint. LiveWell Colorado has initiated legislation, SB 10-106, which, as introduced, establishes this council.“This Blueprint addresses current efforts that are working and should be replicated as well as identifiesgaps and opportunities for LiveWell Colorado and our partners,” added Stewart. “Not only does it provide aroadmap for attaining short-term goals, but it also paves a path for long-term food policy advocacy and effortsin our state and the nation. We look forward to using this innovative approach to achieve changes that willimpact the health of our communities for generations.”To learn more about LiveWell Colorado’s public policy agenda and to volunteer as an advocate for healthyeating and active living, please visit a brief overview or the full report, visit;the Healthy Foods Database is available at LiveWell ColoradoLiveWell Colorado is a non-profit organization committed to reducing obesity in Colorado by promoting healthy eating and activeliving. Leading a comprehensive approach, LiveWell Colorado inspires and advances policy, environmental and lifestyle changes thataim to provide every Coloradoan with access to healthy foods and opportunities for physical activity in the places they live, work,learn and play. For more information about LiveWell Colorado, visit page 1
  • 32. Time to turn the tide on obesity, nutrition expert warns | Rebecca JonesMarch 12, 2010 Nutrition expert Dr. David Katz paints a dire picture of a generation that’s literally being weighed down by a burden too heavy to carry. Some tidbits from his “Feet, Forks and the Fate of Our Children” presentation Wednesday night at Rock Creek High School: Type II Diabetes – once commonly known as “adult- onset diabetes” – is now being routinely diagnosed in children as young as 8. Teen-agers are needing coronary bypass operations. Chronic diseases of mid-life are being transformed into juvenile scourges. And if current trendscontinue, the percentage of overweight or obese Americans will hit 100% within 40 years. As a nation, we areprojected to spend $340 billion annually on obesity-related ailments by 2018.“The peril with regard to the epidemic of obesity in children and the related chronic disease is quite dire,” Katztold a group of parents and students who turned out for the presentation. “The effect of eating badly and lackof physical activity will cost our children more years of life than the combination of tobacco, alcohol and illicitdrug use. Some say our children will have shorter life spans than their parents.”“But as with all clouds, there’s a silver lining,” he said. “We don’t need to have a great biomedical advance orthe next Nobel Prize to fix this problem. We simply have to apply knowledge we already have. Using what wealready know about a short list of behaviors we can control, we can reduce the chronic disease burden by 80 to90 percent…The levers are in our hands. They’re in our feet and our forks and our fingers.”Katz is president and founder of the Turn the Tide Foundation, a Connecticut-based organization that isdeveloping multiple strategies for schools and families trying to reverse the unhealthy trend toward obesityin children and teenagers. The foundation is trying to figure out just how to get kids to eat right and exercisemore, and how to get parents – who often are struggling with weight problems of their own – to take thesituation more seriously.“People say where there’s a will there’s a way,” said Katz. “I don’t believe that’s true. We have to both cultivatethe will and pave the way. And one way to cultivate will is for people to realize that they’re endangering theirchildren.”Katz, a physician, professor and director of the Yale-Griffin Prevention Research Center at Yale University, is anationally renowned columnist who regularly writes about nutrition for everyone from The New York Times page 2
  • 33. and the Wall Street Journal to Oprah’s ‘O’ magazine and Men’s Health. He’s a heavy hitter who normallycommands a $25,000 speaking fee.But Susan Beane, the outgoing chairwoman of the Health Advisory Council for Douglas County Schools, isnothing if not persuasive. After hearing Katz speak last year in Denver, she cajoled him into coming back toColorado and speaking in Douglas County for free.“He’s like the Springsteen of nutrition,” said Beane, who has chaired the council for the past three years. “He’sconstantly doing research, and he really has a wonderful plan to turn around the situation we find ourselvesin.”Douglas County School District is serious about improving the health of its students and staff. “We intend to bethe healthiest school district in the country by 2015,” said interim superintendent Steve Herzog.This week, the district kicked off a healthy schools competition that includes a pedometer challenge to rewardteams who log the most daily steps, a “food environment” challenge to reward schools who make it easier tomake healthy food choices and harder to make bad ones, and a “Challenge of the Day” activity.Beane says more innovative proposals will soon be rolled out by the Health Advisory Council. “One of ourmembers is focused on sleep,” she said. “There’s been a lot of study on rolling back school start times. It maybe easier for some people to have the kids start school earlier in the morning, but it’s not in the best interestsof the kids.”Katz promotes three strategies developed by Turn the Tide Foundation: the school-based Nutrition Detectivesthat teaches elementary children how to make smart food choices; the ABC for Fitness program, whichincludes ways to build in brief physical activity bursts into every classroom throughout the day without usingup instructional time; and Nu-val Nutrition Quality Labeling, a supermarket-based food ranking system thatgives a nutrition score from 1 to 100 to more than 45,000 food products.He also praised LiveWell Colorado, a nonprofit organization committed to reducing obesity in Colorado bypromoting healthy eating and active living. Just this week, Live Well Colorado released a Food Policy Blueprintthat identifies the most pressing needs and opportunities to strengthen access to healthy foods in the state.These and other programs are among the “sandbags” that Katz says America needs to hold back the flood ofobesity-related health problems. “If we do enough things right, and build them one on top of another, then thelevee will hold,” he said.Katz preaches a no-guilt gospel about the path to health. “If you are struggling with your weight, it is notyour fault,” he says. “The environment is not of your devising. Don’t tell me there’s some epidemic lack ofwillpower.”He took the nation’s food industry to task for misleading labeling and for its aggressive promotion – especiallytoward children – of high-calorie nutrient-poor foods. “The food industry needs to be regulated,” he said.But equally important is a sea-change in society’s approach to food, he said. Cultural values need to shift.“Plate cleaning is a cultural anachronism,” he said. “If a child has the good sense to stop eating when he’s full,pat him on the back!” Likewise, all-you-can-eat buffets need to disappear, along with bake sales.He says efforts to find a “cure” for obesity – a pill to keep us slim – seem doomed to failure because putting on page
  • 34. weight in the midst of plenty is what humans are genetically designed to do. For most of human history, that’sbeen a survival mechanism.“For most of history, calories were hard to get and physical activity was unavoidable,” Katz said. “Now, physicalactivity is hard to get and calories are unavoidable.”March 12, 2010On the Job: Nonprofit - Gabriel Guillaume Becky GrupeHEALTH CARELongmont United Hospital welcomed Thomas Chapman and Mark Hinman, MD, to the Longmont UnitedHospital Board of Directors. Chapman is managing partner of the First MainStreet Insurance LCC. Hinman wasthe chief of medical staff for Longmont United in 2003 and 2009. The term length for directorship is threeyears, effective Jan. 1.Courtney Wentworth joined Workwell Occupational Medicine as health services manager. Wentworth willserve all markets with a focus on the Longmont clients.Betty Stevens, senior manager of Banner Occupational Health Services, and Sheryl Fahrenbruch, seniormanager of McKee Wellness Services, received certification as Occupational Hearing Conservationiststhrough the Council for Accreditation in Occupational Hearing Conservation. Each is certified to do hearingscreenings and is approved by the Occupational Safety and Health Administration, the Mine Safety and HealthAdministration and the National Institute for Occupational Safety and Health to provide services to companiesthat participate in a hearing conservation program.LiveWell Colorado, a nonprofit organization committed to reducing obesity in Colorado by promoting healthyeating and active living, named Gabriel Guillaume vice president of grants. Guillaume will be responsible fordirecting a coordinated and strategic community investment program and leading funding efforts for LiveWellColorado. Becky Grupe has been appointed director of community relations. Grupe will lead the creation andimplementation of strategic community partnerships and collaborative efforts that support the mission, visionand strategic plan of LiveWell Colorado. page
  • 35. Changing the Food Access Paradigm | Greg PlotkinMarch 12, 2010 Hunger is a structural problem, and to fix it, we need to develop comprehensive solutions that go beyond simply donating a can of green beans to a local food pantry or dropping a few nickels in the Salvation Army bucket around the holidays. More than anything else, we need to address the many barriers that keep healthy food from being more widely available in communities that need it the most. A recent “Food Policy Blueprint” released by LiveWell Colorado seeks to do just that, and offers some creative solutions to increasing access to healthy food in low-income communities. Included in the blueprint is a recommendation to develop a state policy to support a fresh food financing program similar to theone currently being operated in Philadelphia, and being proposed on a national scale as a part of PresidentObama’s 2011 budget proposal. This program would provide economic incentives to grocery stores, farmersmarkets and other healthy food outlets that operate in low-income neighborhoods.In addition, the blueprint encourages stronger coordination among food assistance programs and localfood producers in an effort to link excess local production with the healthy food needs of under-servedcommunities.Now, it’s one thing to make recommendations, but it’s quite another to actually stimulate action.This is why I’m happy to see that the Colorado blueprint includes several implementation strategies, includingthe creation of a state Food Systems Advisory Council to translate the proposed ideas into on-the-groundprograms to improve food access.Certainly, this is a step in the right direction in terms of food access planning, but we need to do this on anational level too in order to truly make a dent in the country’s hunger problem. page
  • 36. LiveWell Puts Emphasis on Ways to Get Healthy Food | Amy HamiltonMarch 16, 2010 page
  • 37. March 22, 2010Newsmakers LIVEWELL COLORADO: Named Gabriel Guillaume vice president of grants. He previously was executive director of 2040 Partners for Health. page
  • 38. LiveWell, Not Just a Pretty Thought | Michele MukatisMarch 25, 2010I’m following so many things related to food, health, nutrition, gardening and agriculture that it makes myhead spin at times.In other areas of the country, and certainly the rest of the world, food is taken much more seriously than inColorado Springs, sometimes even elevated to the status of *gulp* cash in our country.Colorado Springs, on the other hand, has a food culture defined by neon lights instead of light and healthy,strip malls instead of well prepared strip steak and a clandestine drop into the car through a car windowinstead of sitting at *gasp* a table. Some of you may wonder at this, thinking that the table is a place to storeyour keys. Well, I’m here to tell you that’s just not true.In comes LiveWell, an organization dedicated to helping low-income districts to learn healthy habits. Theypromote everything from school gardens and healthy food in the lunch room to getting kids moving, dare I sayit, even walking to school! They say on their website, “LiveWell Colorado aims to provide every Coloradoanwith access to healthy foods and opportunities for physical activity in the places they live, work, learn andplay.” Sounds idyllic, doesn’t it?We are often ranked highest for many healthy lifestyle factors, but this trend is changing and LiveWell aimsto nip it in the bud. Besides getting actively involved in communities by using funding to provide necessaryservices to schools and their constituents, LiveWell promotes their GAPP program. You can sign up for emailsthat will tell you about important legislation in our state that affects our health and wellness. If you areinterested in making calls to your senators and representatives on issues of health that matter to us all, allyou have to do is sign up on LiveWell’s website for the GAPP program and, voila!, you will get emails as issuesare being brought up and debated. The only way to truly get involved in the discussion is to let your electedofficials know you have an opinion.I heard once that a city council member knew it was an important issue if they received three or four callsabout it. It takes very little to make an impact, and you definitely can’t make an impact if you don’t try.In any event, LiveWell Colorado is helping keep Colorado as one of the healthiest states in the nation.Now, get out there and enjoy the moment of Colorado sunshine in between our spring storms! page
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  • 40. Weighty Issue | Pablo Carlos MoraApril 1, 2010 page 0
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  • 42. Eat Healthy in Colorado | Ruth KnackApril 1, 2010 page 2
  • 43. April 6, 2010People on the Move: Gabriel GuillaumeADAMS 14 EDUCATION FOUNDATION: Elected Alek Orloff, Alpine Waste Recycling chief financial officer, to itsboard of directors. The foundation provides financial support to the Adams 14 School District.OLYMPUS: Announced that Paul Hudnut, an instructor at Colorado State University, was one of the 2010winners in the Olympus Innovation Awards Program. Hudnut was recognized for his creation and developmentof the Global Social and Sustainable Enterprise Program, a graduate business program that trains students tobecome global social entrepreneurs.CAP GLOBAL: Named Marie Ziegler a business analyst and Shaun Lee a project-implementation manager.DENVER METRO CHAMBER LEADERSHIP FOUNDATION: Will honor Eric Duran, vice president of DA Davidsonand Co., as 9News Leader of the Year and Jacqueline Bell, a student at the University of Colorado-ColoradoSprings, as the Colorado Leadership Alliance Student Leader of the Year today at the Hyatt Regency at ColoradoConvention Center.LIVEWELL COLORADO: Named Gabriel Guillaume vice president of grants.ROPER INSURANCE FINANCIAL SERVICES: Welcomed insurance brokers Shawn Diaz and Andrew Ledbetter tothe company.BLYTHECO LLC: Named Apryl Hanson director, customer and partner strategy.NORTHPOINTE INSTITUTE FOR PUBLIC MANAGEMENT: Appointed Dennis Schrantz as senior policy analyst.LOUISVILLE CHAMBER OF COMMERCE: Brad Barnett, president of Mountain High Appliance, was recentlypresented the 2009 Businessman of the Year award.UNIVERSITY OF COLORADO DENVER: The business school hired Karen Niparko as director of the GraduateCareer Connections office.IPC THE HOSPITALIST COMPANY: Added Dr. Richard Paguia to the inpatient practice at Swedish Medical Center. page
  • 44. April 6, 2010Colorado ConnectionsChanging Your Food, Changing Your Life | Paula VargasApril 7, 2010Please see the DVD at the back of the clipbook for a full video. page
  • 45. Laredo Elementary Student to Chew on New Nutritional Data | Adam GoldsteinApril 8, 2010Students at Laredo Elementary School in Aurora won’t have tostruggle to find the most nutritional items on the breakfast orlunch menu.They’ll be able to tell right away if the breakfast burrito onthe cafeteria menu is high in saturated fats, if the cinnamonFrench toast is high in cholesterol or if the soft tacos containany hidden, deep-fried ingredients.That’s the idea behind the “Go Slow Whoa” program, aninitiative at Laredo to teach students to make healthier foodchoices by placing all menu items into three categories.The Aurora Public Schools district has partnered with Denver’s 7 and Azteca America Colorado and LiveWellColorado to launch the pilot program at Laredo this week, and program officials plan to spread it to the rest ofthe district next year.“By the end of the school year, we hope to have the program going in the majority of the schools,” said BeckyGrupe, a director with the nonprofit LiveWell Colorado. “With this first six-week period we just want to makesure that people are aware of the concepts.”Through markings on the school’s cafeteria menu and accompanying posters, the program breaks all foods intothree categories: “Go” foods are good to eat almost anytime and include fruits, vegetables, nuts, lean meatsand whole grains. “Slow” foods should be eaten sometimes, and include pancakes, bagels, dark meat chickenand turkey sausage. “Whoa” foods should only be eaten occasionally. They are typically high in saturated fatand dietary cholesterol and include most fried foods, fatty meats, soda and snack foods.In the district’s breakfast and lunch menu for April, items like macaroni and cheese, pizza and chicken friedsteak have calorie counts of less than 340, while items like fresh apples, tomatoes and cantaloupe have countsless than 65.The effort to change eating habits at the elementary school level aligns with the larger goals of LiveWellColorado, a relatively new nonprofit funded by Kaiser Permanente, the Colorado Health Foundation andthe Colorado Department of Public Health and Environment. This week, LiveWell released its “Food PolicyBlueprint,” a document that outlines a “healthy food policy” for the entire state.“The food policy blueprint is actually the first blueprint in a series. We wanted to take a really informed,comprehensive approach to policy,” said Lonna Lindsay, vice president of policy at LiveWell. “In the summer of2009 we commissioned the research and development of this blueprint. The process was quite extensive.” page
  • 46. At its core, the food blueprint looks for ways to encourage healthier eating habits, Lindsay said, and the “GoSlow Whoa” initiative offers a first step in that process.“There are reporting mechanisms based on what school kitchens order, as well as what school kids purchase,”Lindsay said. “We’ll be able to evaluate the amount of ‘go’ foods that were purchased.”April 11, 2010Queen Latifah | Adam SchragerYour Show: 9Health Fair CEO Jim Goddard, Obesity in Colorado Actress/MusicianPlease see the DVD at the back of the clipbook for a full video. page
  • 47. LiveWell Research Reveals Workplace Efforts Fall Short | Ed SealoverApril 16, 2010 page
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  • 49. Letter to the Editor, RE: No Fat Kids | Anne WarhoverApril 17, 2010 page
  • 50. Planting Seeds in Food Deserts: Neighborhood Gardens, Produce in Corner Stores | Karen AugeApril 17, 2010 page 0
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  • 52. Worksite Wellness Grants Distributed by Prevention Alliance | Caitlin RowApril 23, 2010To encourage local wellness practices — like better fitness and nutrition, the Summit Prevention Alliancerecently awarded “worksite wellness mini-grants” to eight Summit County entities. Funding recipients includeRed White Blue Fire District, the Summit Medical Center Health Foundation, the Town of Dillon, the Town ofSilverthorne, the Town of Breckenridge, Summit County Government, Colorado Mountain College and SummitSchool District.According to Summit Prevention Alliance coordinator Susan Westhof, a $200,000 LiveWell Colorado grant isproviding this year’s work-place funding — the program through the Alliance is now in its third year. LiveWellColorado is a state organization working to “inspire and advance policy, environmental and lifestyle changesthat promote health through the prevention and reduction of obesity,” according to its website.“We want to encourage local worksites to create a culture of health in the workplace because that’s wherepeople spend a majority of their time,” Westhof said. “We basically give them funding to be creative, butwe provide them with some assistance and guidelines for best use of the funds that will really help changebehaviors to increase physical activity and nutrition.” page 2
  • 53. Silverthorne spokesman Ryan Hyland said the town used its 2009 wellness grant to supplement its existingwellness programs.“In 2009, we were able to provide employees one-on-one sessions with a registered dietician, sponsorshipsfor employees participating in our recreation center’s fitness challenge, and the grant enabled us to providepersonal health coaching for a larger group of employees,” Hyland said. “Plans for the 2010 grant are similar innature.”A Health Promotion Management assessment for the Town of Dillon’s 2009 wellness program said its staffparticipants lowered their collective weight, upped their intake of fruits and vegetables, and become moreactive.Summit School District’s healthy workplace program includes a health assistance program, as well as discountson recreation and classes.The Alliance also gave Copper Mountain Ski Resort $1,000 in January to use toward creating a breast-feedingspace, $9,000 to Summit School District for school wellness programs, and each town received a mini-granttoward active community environment projects.Westhof, however, noted that this will be the last year of this particular grant for worksite wellness initiativesdue to funding reductions.“Our hope is to create a sustainable effort (for the future),” she added.For more information about the Summit Prevention Alliance, visit learn more about LiveWell Colorado, visit 30, 2010Culinary Boot CampPlease see the DVD at the back of the clipbook for a full video. page
  • 54. Making Neighborhoods More Kid Friendly | Sarah HughesMay 6, 2010 A new study says kids who live in poor neighborhoods have 20 to 60% higher odds of being overweight or obese than kids in richer neighborhoods. There are a lot of reasons for that. A major one, though, is that streets in poor neighborhoods are generally less safe, so parents are less likely to let their kids walk places, including to school. We visit two Denver area neighborhoods - in Aurora and Commerce City - where parents and school officials have joined together to help create safer walking routes to school, for kids.Please see the DVD at the back of the clipbook for full audio.May 6, 2010Colorado Health Department Let’s MovePlease see the DVD at the back of the clipbook for full audio. page
  • 55. Students Learn to ‘Eat a Rainbow’ | Paula VargasMay 11, 2010Please see the DVD at the back of the clipbook for a full video.May 17, 2010Food Companies Will Remove 1.5 Trillion CaloriesSeveral of the nation’s largest food companies say they are going on a diet.A coalition of retailers, food and beverage manufacturers and industry trade associations said Monday thatthey will take 1.5 trillion calories out of their products by 2015 in an effort to reduce childhood obesity. Thatequals about 12.5 calories per person per day.The coalition, called the Healthy Weight Commitment Foundation, pledged to reduce the calories as part ofan agreement with a group of nonprofit organizations concerned with childhood obesity, first lady MichelleObama said Monday.“This is precisely the kind of private sector commitment we need,” said Mrs. Obama, who earlier this yearlaunched her own “Let’s Move” anti-obesity campaign.Food companies concerned about national and local efforts to raise food taxes and a rising tide of lawmakerspreparing to write anti-obesity measures have publicly endorsed the first lady’s message and pledged to maketheir foods healthier.The industry foundation said the companies will introduce lower calorie foods, change product recipes andreduce portion sizes to achieve the goal, seeking to reduce 1 trillion of the 1.5 trillion by 2012.Mrs. Obama has urged the food industry to speed up efforts to produce healthier foods and reduce marketingof unhealthy foods to children. In a speech to an industry association in March, she urged companies not tofind creative ways to market products as healthy -- including reducing fat and replacing it with sugar, or viceversa -- but to increase nutrients as well.To keep the companies accountable, the Robert Wood Johnson Foundation, a nonpartisan philanthropic andresearch organization that works to improve the nation’s health, will evaluate how the groups’ efforts affectthe number of calories consumed by children and adolescents. page
  • 56. “We’re confident their commitment to this cause is sincere and measurable -- and thus has real potential forimpact,” said Risa Lavizzo-Mourey, president and CEO of the Robert Wood Johnson Foundation. “What remainsunknown is what effect it will have on efforts to prevent childhood obesity.”The Healthy Weight Commitment Foundation has more than 80 members, including General Mills Inc.,ConAgra Foods Inc., Kraft Foods Inc., Kellogg Co., Coca-Cola Co., PepsiCo Inc. and Hershey Co.A similar campaign is underway here in Colorado. In April, 7NEWS, Azteca America-Colorado, Livewell Coloradoand Aurora Public Schools teamed together to create the Go, Slow, Whoa program.Go, Slow, Whoa is designed to bring healthier choices into school lunchrooms.May 19, 2010Bike to work day this FridayLiveWell Chaffee County is partnering with two local businesses in Buena Vista to host Bike to Work Day onMay 21.The Trailhead at 707 Hwy. 24 and Buena Vista Roastery at 409 E. Main will serve coffee and other breakfastitems from 7 - 10 a.m. to bicyclists who bike to work that day. Bike mechanics will be at both locations to checkbicycles for safety and efficiency.Bike to Work Day is an annual event held on the third Friday of May across the U.S. and Canada that promotesthe bicycle as an option for commuting to work.“We hope that we can get some people who wouldn’t normally ride to work to do it just one day. That one daymight just turn into a habit. It’s those small changes that can have the biggest impact on someone’s health,”Lisa Malde, LiveWell Chaffee County Director, said.LiveWell Chaffee County is one of 22 communities receiving funding from LiveWell Colorado. LiveWell Coloradois a non-profit organization committed to reducing obesity in Colorado by promoting healthy eating and activeliving.For more information about Bike to Work Day in Chaffee County, contact Lisa Malde at or call 530-2569. page
  • 57. May 21, 2010Newsmakers: Venita Robinson Currie page
  • 58. May 26, 2010Governor Ritter Signs Bill Intended to Increase Coloradans’ Access to Healthy FoodsGovernor Bill Ritter today will sign into law Senate Bill 106: Creation of Colorado Food Systems Advisory Council,which will convene key stakeholders to address improving access to healthy food within Colorado. The bill wasinitiated by LiveWell Colorado, a nonprofit organization committed to reducing obesity in Colorado by promotinghealthy eating and active living, and sponsored by Senator Bob Bacon (D-Fort Collins) and Representative MarshaLooper (R-Calhan).The bill establishes a state-endorsed 13-member council, which will work across diverse sectors, to develop foodsystem recommendations that state and local governments, businesses, agriculture and consumers can use toimprove healthy food access in Colorado.“There isn’t one single place or single group that addresses the complexities of food systems and their impacton health,” said Maren C. Stewart, president and CEO of LiveWell Colorado. “For the first time in Colorado, theFood Systems Advisory Council will convene stakeholders from the multiple sectors that impact food systems torecommend policies and programs that will increase access to healthy foods.”LiveWell Colorado anticipates that the Council’s work will address many of the recommendations outlined in thenonprofit’s recently released Food Policy Blueprint, which include (among others): -Increase participation in federal food assistance programs. Colorado currently has one of the lowest participation rates of any state. -Address food deserts by providing incentives to support the economic development of healthy food retailers, including full-service grocers, mobile vendors, corner stores, and farmers’ markets and stands. -Introduce electronic benefits transfer (EBT) to farmer’s markets to make it easier for all Coloradans to purchase healthy foods. -Address school food procurement regulations to make it easier for schools to purchase healthy local foods.“The bill strengthens local and regional sustainable food systems and offers economic benefits to Colorado,” saidBacon. “In addition to combating obesity, the work of this council will promote economic development and supportlocal agriculture.”The council will convene later this year and include representatives from four agencies (Departments of Health andHuman Services, Public Health and Environment, Agriculture and Education) and nine gubernatorial designees withexperience in Nutrition and Health (2 members), Agricultural Production (3 members), Food Wholesalers/Retailers(2 members), Anti-Hunger and Food Assistance (1 member), and Economic Development (1 member).“Once established, this multi-sector Council will look at issues and address barriers to getting underservedcommunities, particularly low income families and children, access to healthy, fresh food. There are far too manyfamilies in Colorado that struggle to put food on the table every day, and SB 106 will help address that problem andensure our children are well nourished,” said Looper.To read the full text of the bill, review LiveWell Colorado’s Food Policy Blueprint or to learn more about thenonprofit’s public policy agenda, please visit page
  • 59. New Food Council Gets a Seat at Colorado Table | Karen AugeMay 27, 2010 page
  • 60. Colorado To Take Holistic View Of Need For Healthy Foods | Kevin CoupeMay 27, 2010Colorado Gov. Bill Ritter has signed into state law a bill that creates “a state-endorsed 13-member council,which will work across diverse sectors, to develop food system recommendations that state and localgovernments, businesses, agriculture and consumers can use to improve healthy food access in Colorado.”According to Maren C. Stewart, president/CEO of LiveWell Colorado, a nonprofit organization that helpedsponsor the legislation, “There isn’t one single place or single group that addresses the complexities of foodsystems and their impact on health. For the first time in Colorado, the Food Systems Advisory Council willconvene stakeholders from the multiple sectors that impact food systems to recommend policies and programsthat will increase access to healthy foods.”LiveWell Colorado already has made a series of recommendations that will be considered by the council,including “providing incentives to support the economic development of healthy food retailers, including full-service grocers, mobile vendors, corner stores, and farmers’ markets and stands.”KC’s View: One of the consistent criticisms made here on MNB of various anti-obesity initiatives is that theyseem to be created in a vacuum, like throwing pasta against the wall to see what sticks.The Colorado move seems like a concerted effort to take a comprehensive look at the problem and createsolutions that work with each other, and that work for the consumer.Which seems at least sensible. page 0
  • 61. A new state advisory council aims to make healthy foods more accessible | Jessica ChapmanMay 28, 2010A bill signed into law this week has created an advisory council tasked withensuring Colorado residents’ greater access to healthy foods.The thirteen-member Colorado Food Systems Advisory Council willcollaborate on such issues as increasing state participation in federalfood assistance programs, creating incentives in so-called “food deserts,”allowing food stamps at farmers’ markets and making it easier for schoolsto use local foods, among other things.Convening an advisory council, rather than approaching the issuedirectly through legislation, allows for more collaboration and hopefully a better policy outcome saysLiveWell Colorado’s vice president of policy Lonna Lindsay. “They may arrive at a collective point that doesn’tnecessarily require state statute to implement it,” she says.For example, Lindsay says, “In many cases barriers to [availability of local food] are not necessarily state law. Abarrier could be a potato farmer not knowing a local school is even interested in serving local potatoes.”The council will be composed of four representatives from state agencies and nine with experience in the fieldsof agriculture, nutrition, food wholesaling/retailing, food assistance and economic development. It will beginconvening later this year.The bill was sponsored by Sen. Bob Bacon (D-Fort Collins) and Rep. Marsha Looper (R-Calhan). Councildesignees are anticipated to be announced this fall. page 1
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  • 63. The Great Expansion | Rob ReutemanJune 1, 2010 page
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  • 68. June 4, 2010Interview with Venita Robinson Currie re: Culinary Boot CampPlease see the DVD at the back of the clipbook for full audio. page
  • 69. Urban gardens germinate seeds of better health in Denver | Karen Auge Annette EspinozaJune 9, 2010 page
  • 70. Boot camp aims to remake school meals | Rebecca JonesJune 10, 2010 Wendy Blake and her two kitchen assistants turned out 56,000 meals this past school year to feed the students in Wiggins. Blake, the food services director for the school district, admits they relied on a lot of processed frozen food in order to do it. But Blake says she learned a valuable lesson in kitchen time management this week. “I’ve learned it takes the same half hour to thaw and reheat chicken nuggets that it takes to roast a fresh chicken,” she said.You can bet that Wiggins students are going to be seeing more roasted chicken and fewer chicken nuggets nextyear. More fresh produce and less frozen commodities. More scratch cooking and less reheated processed fare.Blake was one of two dozen nutrition directors and school cafeteria staff to participate in a free five-day School page 0
  • 71. Chef Culinary Boot Camp at Adams City High School in Commerce City this week. By the end of July, more than100 school food service workers from 32 districts around the state will have been through the training, whichis also scheduled for Colorado Springs, Montrose and Aurora. Last year, 11 districts participated in similar bootcamps.The boot camps, led by two New York City chefs who specialize in school lunchreform, are coordinated by LiveWell Colorado and funded by the Colorado HealthFoundation and by a federal grant. The students get hands-on training in thefundamentals of scratch cooking, knife skills, kitchen time management, foodsafety, recipe and menu development, breakfast strategies and tips on things likecommodity ordering and even promoting nutritious school lunches on Facebook.Total investment in each student is about $3,000, said Venita Robinson-Currie, whois coordinating the boot camps for LiveWell.“I don’t expect everything will change tomorrow,” said Chef Andrea Martin,who put the students through their paces Thursday morning barbecuing chicken,whipping up mashed potatoes and enough other dishes to serve a cafeteria fullof visitors, there to check out the progress of the boot camp. “But we’re teaching them culinary techniques,professionalism. And there are some immediate steps they can all take. They can look at what they’re serving.They can eliminate chocolate milk and replace it with low-fat milk. They can serve cereal with little or no addedsugar. They can make sauces and salad dressings from scratch.”“Our goal is to ensure that every student in Colorado gets nourishing and delicious meals at school, whichis vitally important in reducing childhood obesity,” said Maren C. Stewart, president and CEO of LiveWellColorado. “These boot camps do not simply teach school food service personnel how to prepare healthiermeals. They also arm them with the tools to build and sustain school food programs that will positively impactthe health of Colorado’s children.”And by all accounts, Colorado’s children are in dire need of some help. A 2008 study found that only 8percent of Colorado children eat the recommended amounts of fruit and vegetables daily. More than a quarterof children ages 10-17 in Colorado are overweight or obese. In 2003, Colorado ranked third in the nation forfewest obese children. By 2007, Colorado had slipped to 23rd.Weight problems are particularly acute among the low income. According to a 2007 study, 24.7 percent ofColorado children who live in households where the income is less than $25,000 are obese. In householdswhere income is greater than $75,000, just 8.8 percent are obese.Since school lunches and breakfasts take on an especially critical role in meeting the nutritional needs of thepoor, the culinary boot camps are being offered free to school districts of at least 5,000 students in which atleast 40 percent of the students qualify for free or reduced lunches. In Commerce City – Adams County District14 – 82 percent of students qualify for free or reduced lunches.In addition to the training, each participating district will receive a grant of $1,000 to buy kitchen equipment tohelp in the preparation of fresh foods.“We have a lot of equipment issues,” complained Mindi Wolf, food services director for Keenesburg and FortLupton schools. “We have ovens and that’s it. If we could get an immersion blender and some slicers, then wecould do a lot of stuff. But we just don’t have the staff right now to be slicing vegetables. Maybe in two or threeyears…” page 1
  • 72. Back in the kitchen, Jeremy West, director of food services for Weld County District 6 in Greeley, marveled at the low-fat macaroni-and- cheese dish he was making. “We learned to make a sauce from butternut squash, so there’s actually very little cheese in this,” he said. “It’s very low-fat, and it’s delicious. We could do this in Greeley.” For more information Click here to read the 2009 Colorado Health Report Card, published by the Colorado Health FoundationJune 10, 2010Culinary Boot Camp Commerce City; 5 p.m.Culinary Boot Camp event footage - Commerce City; Interview with VenitaNo video available.June 10, 2010Culinary Boot Camp Commerce City; 5:30 p.m.Culinary Boot Camp event footage - Commerce CityNo video available. page 2
  • 73. Culinary Boot Camp Commerce City; 7 a.m. | Jennifer RyanJune 10, 2010The same story also appeared on KUSA-TV CH 9 (NBC).Please see the DVD at the back of the clipbook for a full video.June 11, 2010Culinary Boot Camp Commerce City; 6 a.m.The same story also appeared on June 10, 2010, at 5 p.m. and June 11, 2010, at 5 a.m.Please see the DVD at the back of the clipbook for a full video. page
  • 74. Lunch, schooled | Karen AugeJune 11, 2010 page
  • 75. page
  • 76. Starting from scratch | Kelsey FowlerJune 11, 2010 Cafeteria food is undergoing a major health makeover in Colorado. Thanks to federal stimulus dollars and Colorado Health Foundation funding, Colorado could be the first state where leaders from every school district learn to cook from scratch and implement healthier cooking techniques into their school cafeterias. The “School Chef Culinary Bootcamps” are coordinated by LiveWell Colorado, a nonprofit known for promoting healthy eating and active living. The bootcamps have New York chefs Andrea Martin and Kate Adamick teaching food service and nutrition directors from across Colorado how to make healthier, lower fat foods. Each camp is a five-day course of hands-on training designed to teach schools how to prepare fresh, from-scratch meals for students. The program is free and registration is open to school food or nutrition service directors. The Colorado Springs District 11 camp is planned for June 14 through June 18 at Coronado High School. While this bootcamp is full, registration is still available for the MontroseCounty School District camp, July 12 to 16 at Montrose High School.Renovating cafeteria kitchens with equipment to roast chicken rather than thaw french fries could cost a lot,especially when some districts are struggling to just pay teachers. Luckily, each participating district receives a$1,000 grant for kitchen equipment to begin implementing the new techniques.Even though Colorado boasts the title of least obese state in the nation, according to the Colorado HealthFoundation, 27 percent of kids ages 10 to 17 are obese or overweight. Only 8 percent get the recommendeddaily servings of fruit and vegetables. page
  • 77. June 11, 2010Culinary Boot Camp Commerce City; 5 a.m.Culinary Boot Camp event footage - Commerce CityNo video available.Is There a Plan for D.C. School Food? | Ed BruskeJune 13, 2010D.C. schools currently serve kids some of the worst processed convenience foods the industry has to offer,grotesquely out of step with the enthusiastic rhetoric generated around Michelle Obama’s “Let’s Move”campaign. And while they claim to be making improvements, school officials under Chancellor Michelle Rheeseem unwilling of incapable or articulating a vision for replacing the daily regime of frozen and packaged junkprovided by its paid food serviced contractor--Chartwells--with real food.This week I saw a very different approach when I spent time in a “culinary boot camp” outside Denver, CO.There, more than 30 cooks and food service directors from schools around the state immersed themselvesin an intensive, four-day session to learn how to better manage their finances and operate kitchens that cancreate wholesome meals from scratch.The “boot camp” is one step in a process of improving school food that also involves a professional assessmentof food service operations to identify ways of freeing up cash, making kitchen operations more efficient, andserving healthier food. A state wellness organization responsible for organizing the boot camps--LiveWellColorado--hopes that these initial training sessions are just the beginning of a process that could eventuallytransform food service in schools across the state, eliminating processed convenience foods from schoolcafeterias.D.C. Schools have a new food service director, Jeffrey Mills, who previously had no experience at all inschool food. His entire career has focused on developing restaurant concepts, most notably in New YorkCity. Wouldn’t it make sense for the District of Columbia, rather than asking Mr. Mills to re-invent the wheel,to emulate a progressive state such as Colorado and order a professional assessment of its food serviceoperations?Michelle Rhee said it was necessary to hire a professional food service company like Chartwells to get a grip on page
  • 78. the $10 million deficits D.C. schools were running annually in its food services. Now we know that Chartwellsis really about collecting millions of dollars in fees, money that could be going to improve the food kids areeating.The good news is that there are professionals in school food service who are passionate about serving childrenwholesome meals made with fresh ingredients and who know how to manage finances and operations tomake that kind of meal service a reality. Isn’t it time for D.C. schools to get real and make like Colorado?June 14, 2010School Food Boot Camp PhotosPhotos from the Culinary Boot Camp in Commerce City.Culinary Boot Camp Colorado Springs; 5:30 p.m. | Mindy StoneJune 14, 2010The same story also appeared at 4 p.m. and on June 15, 2010, at 5 a.m.Please see the DVD at the back of the clipbook for a full video.Culinary Boot Camp Colorado Springs; 6 a.m. | Jessica MichaelsJune 15, 2010The same story also appeared on June 14, 2010, at 6 p.m. and 10 p.m. and on June 15, 2010, at 5 a.m.and 12 p.m.Please see the DVD at the back of the clipbook for a full video. page
  • 79. June 16, 2010New Broomfield breakfast station for Bike to Work DayDenver`s annual Bike to Word Day returns Wednesday, and local businesses and governments are workingto encourage residents to pedal -- or skate, or just walk -- to work in an effort to promote healthy living andenvironmental awareness.The Healthy Broomfield Community Coalition will sponsor a breakfast from 6:30 to 8 a.m. for Bike to Work Dayparticipants. The location is near the Community Park amphitheater, north of the Mamie Doud EisenhowerPublic Library, 3 Community Park Road.Healthy breakfast options will be provided by LiveWell Broomfield, a grantee of LiveWell Colorado, whose coremission is supporting active living as a core component in building a healthy community and sustaining healthylifestyles.The Denver Regional Council of Governments is sponsoring a competition among local companies to try todrive up participation. Bikers can find out more and get safety tips at and local businesses and nonprofits also are sponsoring refreshment stations at Arista, East Park inInterlocken, Golden Bear Bike Shop and at the corner of Midway and Sheridan boulevards.The next frontier in school lunch | Christine HollisterJune 17, 2010 School chefs learn healthier recipes, cooking techniques at culinary boot camp“This is new, this is exciting,” said Cindy Veney, manager of nutrition services for Adams 14 schools, as shesurveyed the large table of food in front her. “I’m very excited to take this back to our students.”Veney was one of the participants in LiveWell Colorado’s School Chef Culinary Boot Camp last week at AdamsCity High School in Commerce City. This boot camp was the first in a series of four training courses across thestate designed to teach nutrition directors and cafeteria staff how to prepare made-from-scratch meals usinghealthy ingredients. The boot camps are free and offered to school districts with more than 5,000 students andat least 40 percent of the student population qualifying for free or reduced lunches.“I think this has been wonderful,” Veney said Thursday. “It’s been great to see how easy it is to make and howhealthy it is for the kids.” page
  • 80. This is Veney’s first year with Adams 14, but she’s been in food services for 17 years. She now is in charge of a staff of 53 throughout the district. During the boot camp, she and her staff learned a number of recipes and healthier variations of common school lunch favorites including pizza and mac and cheese. She said that in addition to tasting good and being healthier for the students, the recipes she learned at the boot camp would likely cost less to make and take less time than traditional recipes. This is the culmination of four days of culinary training,” said AndreaMartin, one of two chefs who designed the program, pointing to the food prepared by the boot camp’sstudents Thursday. “We have 75 feet of food for you today.”We developed this program to change the face of school food,” Martin said. “We want them to experiencewhat amazing, healthy food you can make.”Adams 14 Board of Education President Jeannette Lewis said the school district made an effort to make schoollunch healthier in recent years, bringing in more fresh fruits and veggies, working with local farmers and evendoing away with chocolate milk. She sees her district’s involvement in the boot camps as just one more steptoward healthier kids.“I’m ecstatic about it,” she said. “This has been my passion forever, and it is so desperately needed. If you feedthe body with good food, kids learn better. Our kids are ready for it.”Venita Currie is program director for LiveWell Colorado, a nonprofit dedicated to reducing the soaring rates ofobesity.“The goal is to teach schools how to make made-from-scratch meals that taste good,” she said. “If they’re notgood, students aren’t going to eat them.”In addition to the Commerce City boot camp, in June and July, LiveWell Colorado will host three additionalboot camps: Colorado Springs, Montrose and Aurora. At the boot camp, food service directors and/or nutritiondirectors participate in a free five-day, hands-on training focusing on the fundamentals of scratch-cookingas well as recipe and menu development, universal breakfast strategies and commodities ordering. Eachparticipating district will receive a donation of $1,000 for minor equipment to begin implementing techniqueslearned at the culinary boot camp.Maren Stewart, president of LiveWell Colorado, said she was encouraged by the enthusiasm displayed by thestudents at the Commerce City boot camp.“It is exciting and energizing and rewarding and so promising,” she said. “This is going to change the way thesepeople work and think.“We hope that some day, all schools can have this information,” she added. “Our goal is for healthy eating andactive living to be available to everyone.”The boot camps are coordinated by LiveWell Colorado and funded by the Colorado Health Foundation as wellas a federal grant from the American Recovery and Reinvestment Act facilitated by the Colorado Departmentof Public Health and Environment’s Colorado Physical Activity and Nutrition Program. page 0
  • 81. This article appeared on Denver and Commerce City’s YourHub/com websites.June 18, 2010School Food Directors and Cafeteria Staff Report to CulinaryFresh, healthy and made-from-scratch meals will be on the menu in schools across the state this fall thanks toLiveWell Colorado’s School Chef Culinary Boot Camps, which kicked off in Commerce City last week. Hosted atAdams City High School June 7-11, the first boot camp in a statewide series equipped food service directorsand cafeteria staff with the tools, skills and confidence to consider replacing processed foods with freshproduce and healthy options.The boot camps are coordinated by LiveWell Colorado, a nonprofit committed to reducing obesity bypromoting healthy eating and active living.Out with chicken nuggets and frozen pizza, in with fresh fruits and veggiesIn the five-day, intensive hands-on training course, cafeteria staff and food service directors learned thefundamentals of cooking from scratch. Coached by Chef Andrea Martin, a New York City and state certifiedteacher who specializes in school lunch reform, participants learned lessons ranging from meat and poultryhandling, to knife skills, to quick recipe tips, such as adding pureed carrots to marinara sauce and usingconcentrated apple juice as a key ingredient in healthier French toast.In the classroom portions of the boot camp, participants learned the fundamentals of social marketing, menuplanning, a history of school food and handy “culinary math.” These classroom lessons were led by Chef KateAdamick, a proponent and speaker on institutional food systems, sustainable agriculture and childhood obesityissues.“The made-from-scratch recipes and the teaching tips from Chef Kate in the classroom are great takeawaysfor all of us participating chefs to take back to our schools and really implement with confidence,” said JeremyWest, nutrition service director for Weld County District 6 and a participant in last week’s boot camp.The culinary boot camps are available to school districts with at least 40 percent of their student populationsqualifying for free or reduced lunches; other districts are welcomed and included if possible. The Adams CityHigh School event hosted chefs from 11 different school districts.“These Culinary Boot Camps are a long time coming and really open the doors for the kids to get access to thegood nutrition they so desperately need,” said Jeannette Lewis, president of the Adams County School District(Adams 14) Board of Education. “Healthy bodies build healthy minds, which create healthy and successfulstudents as they move through school.”Smart for schools – and school food budgetsFor many participating chefs, the best part of the boot camp experience was learning how to order foodsand implement these new skills to improve the quality of their food as well as saving time and money. Simpleadjustments such as removing chocolate milk and providing only nonfat or skim milk to students, or timingfood orders to minimize waste can make a considerable difference in a school’s food spending. page 1
  • 82. In addition, participating districts also received a $1,000 donation for minor equipment to begin implementingtechniques learned at the boot camp.Reducing obesity in ColoradoIt is a fact: school food impacts kids’ health – especially when a majority of a community’s children rely onmeals consumed at school as a primary source of nutrition. In Adams County 14, 82 percent of students qualifyfor free or reduced meals.“More than one in four Colorado children are overweight or obese, and only eight percent of Colorado’schildren meet recommended levels of fruit and vegetable consumption,” said Maren C. Stewart, president andCEO of LiveWell Colorado. “The Culinary Boot Camps teach food service staff to implement a structure thatallows them to meet mandated nutrition requirements on a daily basis by regularly incorporating whole fruitsand vegetables, and decreasing unwanted calories, fat and sodium.”The Culinary Boot Camps are part of a larger effort to provide more of Colorado’s children with access tohealthy and fresh food at school – which LiveWell Colorado believes is an important strategy for preventingchildhood obesity. In fact, studies have shown that children who skip breakfast are more likely to be obese oroverweight, underscoring the need for schools to provide nutritious breakfast and lunch at school.Coordinated by Rocky Mountain Center for Health Promotion and Education and funded by a grant throughLiveWell Colorado from the Colorado Health Foundation, as well as a federal grant from the American Recoveryand Reinvestment Act facilitated by the Colorado Department of Public Health Environment’s (CDPHE)Colorado Physical Activity and Nutrition Program (COPAN), this summer’s series of Culinary Boot Camps aretaking place in Commerce City, Colorado Springs, Montrose and Aurora.Ritter strengthens anti-hunger campaign | Bette McFarrenJune 18, 2010Gov. Bill Ritter recently signed House Bill 1021, legislation that will help low-income families get through therecession by expanding access to food and nutrition programs.The provisions of the bill are twofold: 1) food stamp outreach partners with nonprofits for food stampapplication assistance; 2) it eliminates the asset test for food stamps.Supporting organizations of the bill include 9-5, All Kids Covered, Colorado Children’s Campaign, ColoradoCoalition to End Hunger, Denver Regional Council of Governments, Colorado Senior Lobby, Colorado HealthFoundation, Kaiser Permanente, Live Well Colorado, The Children’s Hospital, Colorado Association for Health,Physical Education, Recreation and Dance, Public Health Directors of Colorado, and Results Colorado.The bill was sponsored by Reps. Sara Gagliardi (D - Arvada) and Ken Summers (R - Jefferson City) and Sen. BettyBoyd (D - Colo.). In signing the bill at the Denver Inner City Parish food pantry, Gov. Ritter noted that his page 2
  • 83. mother used food stamps to help keep meals on the table when he and his 11 siblings were growing up.The bill requires the Colorado Department of Human Services to promote awareness and access to the foodstamp program and to work with counties to reduce barriers and costs to accessing the program.On the local level, Department of Human Services Director Donna Rohde noted that paperwork may bereduced if the bill is enacted smoothly, but that caseloads will increase for her workers. However, more clientswill qualify for food stamps and also local grocers will benefit.“I was a single mom for 10 years,” Rep. Gagliardi said. “I worked full time as a nurse but often struggled tomake ends meet. At one point, I put my family on food stamps. Speaking from experience, the food stampprogram helps people get back on their feet, and the Supplemental Nutrition Assistance Program has theability to help thousands of families who need a hand up, not a hand-out.”RE-1 food service director aims to freshen up lunch menus | Callie JonesJune 21, 2010LiveWell Colorado is on a mission to make school lunches healthier. Food service and nutrition directors fromall over the state, including Kay Wernsman, food service director for RE-1 Valley School District, are heading toLiveWell Colorado’s School Chef Culinary Boot Camp.A series of four free boot camps are being held in communities across the state in June and July. Two bootcamps have already been held, in Commerce City and Colorado Springs, and two more will be held in Montroseand Aurora. Wernsman attended the one in Commerce City, at Adams City High School.“They’re trying to teach school food service ways to cook more food from scratch,” she said.Each boot camp is a five-day hands-on training course designed to teach schools how to prepare fresh, from-scratch meals and sustain programs focused on healthful eating for students.“I am going to use a lot of the techniques as far as scratch cooking,” Wernsman said.There were 24 people, the maximum allowed, at the boot camp she attended. She said 12 of the participantswere from Adams City and the other 12 were from various school districts around the state, many fromdistricts about the same size as RE-1.The instructors for the boot camps are two New York chefs, Andrea Martin, who is also a New York Cityand state certified teacher specializing in school lunch reform, and Kate Adamick, principal of Food SystemsSolutions LLC.During the five-day event, in addition to learning how to cook from scratch, Wernsman said they learned howto incorporate fruits and vegetables into sauces and how to use fruits and vegetables in the food they alreadyserve. page
  • 84. They also learned how to prepare breakfast foods like biscuits and banana bread and how to use whole grains.Plus, they learned how to use different equipment. For example, they learned how to use an immersionblender to puree food.There were also classes on commodities and sanitation.Wernsman is excited to put what she learned to use and is already starting to plan.“I am going to incorporate a lot of these techniques into the new menu,” she said.Wernsman noted that using the techniques may require a little more planning; they might have to think aboutthings a couple days ahead of time, but it is doable.“This showed me how everything can be doable in our kitchens,” she said. “We can make it work with a littlemore work.”Each district that participates in these boot camps will receive a donation of $1,000 for minor equipment tobegin implementing techniques learned at the boot camp.Wernsman said there is talk about getting the participants back together in about a year, so they can talk abouthow the techniques they learned at the boot camp have worked.“It was a lot of fun. I learned a lot,” she said. “I got a lot of good ideas.”The boot camps are coordinated by LiveWell Colorado and funded by the Colorado Health Foundation, as wellas a federal grant from the American Recovery and Reinvestment Act facilitated by the Colorado Departmentof Public Health and Environment’s Colorado Physical Activity and Nutrition Program.To learn more about the boot camps, visit page
  • 85. Culinary boot camp whips ‘lunch ladies’ into cooking shape | Ed BruskeJune 22, 2010 School cafeteria workers, a.k.a “lunch ladies,” rank somewhere below custodial staff in the school pecking order, yet they’re expected to perform miracles in the kitchen, turning pennies into full-blown meals. As part of my Cafeteria Confidential reporting, I recently went to Colorado to observe a “culinary boot camp” in which food-service directors and workers from around the state spent four days learning how to cook food from scratch, rather than with frozen convenience foods, and better use their meager finances to do so. The oldest among the 35 students was 78 and still going strong. Some were traumatized by the act of cutting food with real knives, but they were all eager to learn.The Colorado Health Foundation is funding these sessions, four in all, using $400,000 in federal stimulusmoney channeled through the U.S. Centers for Disease Control. I attended the first one, held in Adams Countyoutside Denver.The students were divided into two groups that each spend half the day in class, half the day in the kitchen.The classroom sessions are taught by chef and school-food consultant Kate Adamick. If you read much aboutschool food issues, you will recognize her name. Her byline appears over articles for The Atlantic’s foodchannel.Adamick preaches the gospel of universal free breakfast for all children, not only as a social-justice issue, butbecause it is a great way to generate cash for school food programs. She alsobelieves schools need to eliminate flavored milk and other sugary foods, andkick the processed food habit.In the classroom, Adamick teaches school cooks how to use governmentcommodities to make meals from scratch. She thinks schools could get byon the money they already have for food, if they had more money for theequipment and training they need to cook fresh.The kitchen portions are taught by New York chef Andrea Martin and threeassistants, who also work with schools in Santa Barbara County, CA. Martinand Adamick were involved in the famous makeover of school meals inBerkeley, CA, working alongside Ann Cooper and Alice Waters. In fact, you cansee strains of the page
  • 86. Berkeley program running through these boot camps, as when the discussion turns to writing a four-weekrotating menu plan. It’s categorized very much the same way as in Berkeley.In the kitchen, the students alternated between 15-minute demonstrations of cooking techniques and actuallycooking meal components. Each day they prepared a buffet breakfast and lunch.One of the first concepts turned out to be a bit difficult to pronounce: mise en place. Literally translated fromthe French, it means “put in place,” and for a chef, it’s a universal credo about having everything ready andclose at hand before you start cooking -- having a plan, essentially.Kitchen hygiene and avoiding cross-contamination are emphasized repeatedly in these classes. This sessionon handling chicken took me back to my week in Berkeley, where I spent my first day sorting 1,400 pounds ofgovernment commodity chicken for roasting. Here, the chicken would find its way into three different dishes.No nuggets to be seen. The finished spicy drumsticks and Asian-style thighs were my favorites -- cooked toperfection. I couldn’t help but be impressed by the cameraderie among the women. They were always joking with each other, rubbing shoulders, patting each other on the back. They made kitchen work look fun. The white chefs jackets also seemed to me to instill a sense of pride and professionalism. The camp slogan was “We Love Math,” referring all the fractions cooks need to learn and use every day. On graduation day, they received framed certificates to the tune of “Pomp and Circumstance.” The dishwashers received big bunches of flowers and huge applause. And for Kate Adamick and Andrea Martin, the class composed and sang a “Culinary Boot Camp Fight Song,” which I will reprint it here for historical purposes.Culinary Boot Camp Fight SongSung to the tune of “Camptown Races”Culinary book camp’s almost doneSo long, farewellCan’t believe we’re nearly throughWe’re still scared of youSo many that we want to thankLive Well, ColoradoThe Health Foundation really rocksI hope I framed that rightChorus:Chef Kat’s really greatEven when she’s screaming ‘Don’t be late!’Then there’s Andrea and her crewYou know that they are cool page
  • 87. Let’s review what we have learnedSo much, so muchKnife skills, sauces, mis en placeAbove all, remain calm!Sanitation, grains, legumesAsian barbecueTaste components and lest we forgetWe Love Math![Chorus]Say no to chocolate milk andToss those nuggets outSchool lunch will never be the sameWe love our kids so cook from scratch! This article appeared on Lakewood’s YourHub/com website.June 18, 2010Farmers’ Market | Nancy BradenElectronic Benefits Transfer (EBT) Machine Now Available at the Wheat RidgeA visit to the Wheat Ridge Farmer’s Market at 4252 Wadsworth Blvd. on any Thursday between the hours of11:00 a.m. and 3:00 p.m. through October, 2010 brings more than the splash of red, green, purple and yellowfresh fruits and vegetables spilling over tables and bins. There is also a sense of community, of people fromdifferent backgrounds, incomes, and cultures sharing in the tastes, smells and pending menus made possible.The Wheat Ridge Farmers’ Market is embracing this diversity and taking steps to create a healthier and moresustainable Jefferson County by accepting food assistance benefits, also known as food stamps, at the market.The Wheat Ridge Farmers’ Market food stamp acceptance program, coordinated by the Jefferson ConservationDistrict, is funded by Jefferson County Public Health LiveWell Wheat Ridge Coalition, and made possiblethrough partnerships with the City of Wheat Ridge, Metro Denver Farmers’ Market and the Colorado Farmers’Market Association. These organizations have partnered to ensurethe benefits of a farmers’ market are available to everyone inthe community, including those on limited income who receivefood assistance benefits. The availability of an EBT machine atthe Wheat Ridge Farmers’ Market provides food stamp recipientsanother important source of nutritious foods. It also provides thelocal farmers more potential customers helping to stimulate thelocal economy.In the past, farmers could accept paper food stamps, but the newElectronic Benefit cards require infrastructure such as electricityand a wireless terminal, as well as the payment of monthly fees,making it much more difficult for farmers’ markets to accept food page
  • 88. food stamp benefits. Thanks to community interest, funding from LiveWell Colorado and coordination by theJefferson Conservation District, this new Electronic Benefit (EBT) machine is up and running at the Wheat RidgeFarmers’ Market. Wheat Ridge is a designated LiveWell community by LiveWell Colorado. LiveWell Colorado http://www. is a non-profit committed to reducing obesity in Colorado by inspiring healthy eating and active living. LiveWell Colorado aims to provide every Coloradoan with access to healthy foods and opportunities for physical activity in the places they live, work, learn and play. For more information, or to get involved with LiveWell Wheat Ridge, please contact Molly Hanson, LiveWell Wheat Ridge Coordinator, at or at (720) 345-8547. The Jefferson Conservation District (JCD) works to promote stewardship of the land.Towards this end, the JCD partners with private land owners, communities and government agencies in Jefferson, Clear Creek and Gilpin counties.The District’s urban agriculture program, JeffGROW, works to improve access to agricultural activities and local food in Jefferson County’s urban areas through community program creation and resource aggregation.For more information, please contact 720-544-2870 or visit us on the web at www.jeffersonconservationdistrict.orgJune 25, 2010Go, Slow, Whoa Story With a LiveWell Colorado MentionThis story ran at 4 p.m. on June 25, and 8 a.m. on June 26.No video available.June 26, 2010Story about LiveWell Colorado-Sponsored GreenhousesThis story ran at 5 p.m. on June 26, and 7 a.m. on June 27.No video available. page
  • 89. School chefs learn the ABCs of healthy food | Lauren VarnerJuly 1, 2010When it comes to making every penny count in school cafeteria kitchens, broccoli stems, onion peels and carrot topsreally add up. And since the federal government only pays $2.68 for each eligible student’s “free lunch,” the collectivemorsels can go a long way.I recently watched some of Colorado’s school food service workers learn how to make nutritious school mealsfrom scratch in a “culinary boot camp,” led by experienced New York chef Andrea Martin and school food systemsconsultant Kate Adamick. The School Chef Culinary Boot Camps combine topics like “cooking math” and “recipedevelopment” with hands-on work in the kitchen. Coordinated by LiveWell Colorado and funded by the ColoradoHealth Foundation, the program targets school districts where more than 40 percent of students qualify for free lunch.After spending a full day in the summer’s first boot camp at Adams City High School in Commerce City, I was flooredby how much work is involved in feeding hundreds of hungry kids every day with limited resources. Even whenequipment, ingredients and recipes are upgraded to produce healthy meals, schools still face the uphill battle ofconvincing students used to pizza, hamburgers and nachos to try healthier fare. And it’s not just the kids who arereluctant about using fresh ingredients.As kitchen workers learned about chopping vegetables to minimize what Chef Kate calls “trim loss” (i.e., bits andpieces of usable food that are often tossed in the garbage), one school food service worker argued, “The kids won’teat the broccoli stems. I wouldn’t either; they don’t taste very good.”While the other participants nodded in agreement, the tension in the air made perfect sense to me. These womenwork hard in steamy kitchens to produce meals for hundreds of children. They’re given almost no budget to workwith -- especially when you factor in overhead and labor costs. What do a couple of consultants and two nonprofitorganizations know about preparing food day in and day out?But Chef Kate didn’t respond by preaching about the vitamins and minerals in a broccoli stem. Nor did she talkabout the importance of reducing sugar, salt and fat in kids’ diets. Instead, she reminded her boot camp pupils thatthe food they serve in the cafeteria may be the only decent meal that many children will eat in a given day. It’s yourresponsibility, Chef Kate said, to ensure that kids get their nutritional needs met, so they grow strong and becomehealthy adults.I was struck by how much this message resonated with the group. I heard “amens” and felt a renewed sense ofpurpose in the training session. LiveWell Colorado provided professional chef’s coats for each of the boot campparticipants to affirm they’re not just “lunch ladies,” but food-service professionals with an important and challengingjob: providing nutritious, tasty meals on an incredibly tight budget. As Chef Kate put it, “Your inventory is money…Think of your walk-in freezer as a bank vault.”I was moved by the camaraderie among the food service workers and honored to witness their challenging andunderappreciated work firsthand.While things aren’t going to change overnight, it feels like Colorado’s food-service workers are cooking up a paradigmshift that’s going to transform the way public schools -- and their students -- think about the lunch hour. page
  • 90. July 1, 2010Go, Slow, Whoa Story With a LiveWell Colorado MentionThis story ran at 5 p.m. on July 1, and 4 p.m. on July 5.No video available.July 12, 2010LiveWell Colorado Mention in an Eating Healthier StoryThis story ran at 4 p.m. on July 12.No video available.Colorado in a good position for health care reform | Anne WarhoverJuly 5, 2010As national health care reform makes its way to Colorado, innumerable questions, excitement and anxiety,political maneuvering, intense media scrutiny, and a constitutional challenge from the state attorney general’soffice will greet its arrival. The one thing on which we can all agree is that these reforms will reshape what,how and to whom health care is delivered — and at what cost — for generations to come.In the meantime, there is much to do to deliver on the “goods” we anticipate in this legislation. The essenceof our discussions should focus on how to achieve true value through health care quality improvement andcontrolling costs. But what exactly would these achievements look like in practical application? How do wereconcile national mandates in a way that benefits us in Colorado?Many nonprofit and non-partisan organizations already have stepped up with innovative health care solutionsthat hold much promise. By many indicators, we are well positioned to respond to the 2010 National PatientProtection and Affordable Care Act. page 0
  • 91. One example focusing on health care delivery and communications is the Colorado Regional HealthInformation Organization, which, through funding support from the Colorado Health Foundation, has broughttogether a growing number of Colorado’s hospitals and health care organizations to develop a sharedelectronic medical record (EMR) program. A primary element in national reform legislation, EMR initiativeshelp position our state for significant incentives and federal funding.Other provisions of health care reform strive to meet the needs of underserved populations by improvingaccess to care. Debate will continue over how to pay for these services and who should take ownership — thegovernment, the private sector or a combination. The Colorado Health Foundation, by funding innovativehealth care initiatives, helps forward-thinking organizations promote access to primary care in underservedareas and expand Colorado’s network of safety net and school- based health clinics.Two other Colorado initiatives address improvements in prevention and in the delivery of care. LiveWellColorado, formed in 2009, strives to inspire and advance policy, environmental and lifestyle changes thatpromote health through the prevention and reduction of obesity. This statewide prevention effort aligns withMichelle Obama’s national “Let’s Move” campaign and with key prevention elements of national reform.The Center for Improving Value in Health Care leads and promotes coordination efforts to contain rising healthcare costs while improving Coloradans’ quality of care, and is well-positioned to participate in pilot programsauthorized by the health care reform act.These and similar initiatives are a great start in aligning Colorado-grown health care enterprises with keyprovisions of national health care reform. Without question, continued innovation will require creativethinking, stamina, resolve, a thorough understanding of the issues, and the pioneering spirit that is a signaturecharacteristic of the Centennial State. That is one key reason why the Colorado Health Symposium (scheduledfor July 28-30 in Keystone) has become a national paradigm for collaboration and advancing the reformprocess. It is here that the best minds from the public and private arenas — government, small businesses,the health care industry, academia, nonprofit organizations and more — will generate debate and drive a vitalexchange of ideas to effect real-world health care solutions.We can bridge cultural, societal and economic divides, blunt the paralyzing effects of partisan small-mindedness, and move forward to substantive reform built on quality and value. The inspiration and “can-do” momentum that accelerate during important convenings like the Colorado Health Symposium will serveColoradans well as we work to leverage our state’s existing strengths to meet the challenges and opportunitiesafforded by national health care reform head-on.Anne Warhover is president and CEO of The Colorado Health Foundation. page 1
  • 92. July 13, 2010LiveWell Wheat Ridge and EBTStory on a LiveWell Colorado community, LiveWell Wheat Ridge and their use of EBT funds at farmer’smarkets.No audio available.July 14, 2010Culinary Boot Camp Event Footage - MontroseThis story ran at 5 a.m. and 6 a.m. on July 14.No video available.Culinary Boot Camp Teaches School Cafeteria Workers About Nutrition | AshleyJuly 15, 2010PrchalThis story ran at 5 p.m. on July 15.No video available.Colorado school districts are going the extra mile to earn an A+ in nutrition.“Favorite mac and cheese ever,” says one Montrose High School student. page 2
  • 93. “It looks like regular mac and cheese but the nutritional content is off the charts,” says Vineta Currie, LiveWellprogram director.Rave reviews from students taste testing new menu items in their school cafeteria, thanks to a free culinary bootcamp for staffers. Which is hosted by LiveWell Colorado.“Five days of hands on training to school cafeteria workers,” says Currie.Currie says it’s part of a statewide initiative to teach school food workers how to make healthy school breakfast andlunch from scratch.“We know schools have the greatest opportunity to impact their students. What you eat matters and two out of thethree meals they have in a school year is here in the school,” says Currie.Andrea Martin is one of two chefs who created this boot camp.She says we have a health crisis in this country, with childhood obesity on the rise and schools need to step up anddo something about it.“We could spend an extra hour going to the doctor or an extra hour cooking a good meal,” says Martin.So she’s teaching school cafeteria staff how to prepare made–from–scratch meals using healthy ingredients.“We have an herb roasted chicken, a lentil dish, pinto beans; we have all the salad bar dishes,” says Martin.That won’t break the school’s budget.“When you purchase processed foods, you’re taking your free commodity items and you’re paying the processor toturn them into chicken nuggets,” says Martin.Martin says with the right kitchen management and food knowledge, nutritious meals can be prepared at everyschool.“We know that these workers can do this work in the allotted time they have in a day,” says Martin.Martin says this is the right recipe of fresh ingredients that won’t require any persuading.“We’d actually be excited to go to lunch,” says one Montrose High School student.LiveWell Colorado brought the culinary boot camp to our state last month. There will be a total of four across thestate. By the time the program ends next week, 100 school cafeteria workers in 36 school districts across the statewill have learned how to prepare fresh and healthy meals.Culinary Boot Camp Teaches School Cafeteria Workers About Nutrition | AshleyJuly 15, 2010PrchalThis story ran at 10 p.m. on July 15.Please see the DVD at the back of the clipbook for a full video. page
  • 94. July 15, 2010Culinary Combat Program Helping to Reduce Child ObesityThis story ran at 5 p.m. and 10 p.m. on July 15.Please see the DVD at the back of the clipbook for a full video.News: Friday July 16, 2010 | Janine MayfieldJuly 16, 2010The girls came back for more; while taking a break from summer practice, the Montrose High School volleyballteam has been eating food from the culinary boot camp being held at Montrose High School this week. JessicaSwitzler, a 17-year-old soon-to-be senior, says she loved the food, especially the chicken, and will encourageher friends to stay at school this coming year instead of leaving campus to get a bite of fast food somewherefor lunch.This summer, nearly 100 Colorado school food service and nutrition directors are participating the four bootcamps that is designed to teach them how to prepare fresh, made-from-scratch meals and sustain programson healthy eating. In five-day, hands-on training courses, cafeteria staff and nutrition directors learn thefundamentals of cooking from scratch, as well as recipe and menu development, universal breakfast strategies,commodities ordering and much more. Each participating district receives a donation of $1,000 for minorequipment to begin implementing techniques learned at the boot camps.The boot camps are free and offered to school districts with more than 5,000 students and at least 40 percentof the student population qualifying for free or reduced lunches (Montrose County RE-1J is over 50%). Otherdistricts are welcomed and included if possible.LiveWell Colorado initiated a bill signed by Governor Ritter in May that is to ultimately make it easier forschools to obtain healthy local foods. Olathe produce grower Kerry Mattics, has provided the school districtwith basic produce, such as apples, in the past, and is excited for the new program to kick off in hopes ofselling even more produce to the district. Meals cooked during the boot camp substitute healthy optionsinto school meals such as pureed carrots in marinara sauce, concentrated apple juice to create French toast,and breakfast smoothies minus the sugar. The culinary 5-day boot camp is being held around the state and isfinishing up in Montrose today.The events are coordinated by LiveWell Colorado, a nonprofit committed to reducing obesity by promoting page
  • 95. healthy eating and active living. The Cook for America Culinary Boot Camp program aims to train, inspire andempower school lunch personnel to provide healthy school meals for America‟s children. Cook for America isled by two highly respected chefs from New York who serve as the boot camp instructional team. Chef AndreaMartin is a professionally trained chef and New York City and state certified teacher who specializes in schoollunch reform. Chef Kate Adamick is a frequent speaker on institutional food systems, sustainable agricultureand childhood obesity issues.The culinary boot camps are coordinated by LiveWell Colorado with major funding from the Colorado HealthFoundation and through a federal stimulus grant awarded to the Colorado Department of Public Health Environment. Additional funds are provided by LiveWell Colorado.July 16, 2010Culinary Boot Camp Event Footage - MontroseThis story ran at 5 a.m. and 6 a.m. on July 15.No video available.July 16, 2010Culinary Boot Camp Event Footage - MontroseThis story ran at 12 p.m. on July 16.No video available. page
  • 96. Come and meet Dr. Terry Wade and staff, $2 tour our new facility and enjoy the Moose 100.7. Yvonne Meek Hotdogs, Soda, Popcorn, Cotton Candy and Balloons. Drafts Free Blood Pressure Checks $10 sports camp physicals $4 We are there for you when you need us the most 836 S. Townsend • Montrose • 249-2118 2500 Bridges Dr. • 252-1010 Margaritas FRIDAY July 16 MONTROSE 2010 MONTROSE, thought | Matt Lindberg VOL 128, NO. 47July 16, 2010 50 centsFood for CO 81401 Food for thought JOEL BLOCKER / DAILY PRESS Chef Andrea Martin, far right, checks temperatures on pieces of chicken while Becky Story, far left, and Lori VanSlyke look on during the LiveWell Colorado School Lunch Boot Camp, a five-day training course. Culinary boot camp helps chefs improve school menus BY MATT LINDBERG tin and Kate Adamick joined four Colorado DAILY PRESS WRITER chefs to teach cafeteria cooks to prepare MONTROSE — Forget sending your kids tastier, healthier meals during a five-day to school with a sack lunch, parents. Mon- LiveWell Colorado School Lunch Boot trose County School District chefs are Camp at Montrose High School. cooking up some tasty healthy food for stu- , Thursday’s lunch menu included roasted dents this fall. chicken, macaroni and cheese, potatoes au “If they had this food here every day I , gratin, fruit, salads and freshly squeezed probably would eat here almost every day . juice. It’s really good. A lot fresher,” Montrose Weig, Mauriah Hernandez and Hannah JOEL BLOCKER / DAILY PRESS High freshman Jordan Weig said Thursday Schieldt were among several MHS students Kim Gildow, of the Montrose County School District, makes sure chicken at a boot camp for Western Slope school who ate the boot camp food this week. wings are cooked properly before theyre sent out to be served during the cooks. LiveWell Colorado School Lunch Boot Camp. New York City-based chefs Andrea Mar- SEE SCHOOL, PAGE A2 Colo. Republicans looking Candlelight vigil Sunday at gubernatorial options for missing DJ BY STEVEN K. PAULSON ASSOCIATED PRESS WRITER BY MATT LINDBERG DENVER— Colorado Republicans DAILY PRESS WRITER are looking at their options as guber- MONTROSE — Local radio personality Rick Steele went natorial candidate Scott McInnis missing two weeks ago today and though there haven’t , struggles over plagiarism reports been any clues in his disappearance, his family and but insists on continuing his cam- friends are trying to stay positive and make sure no one paign. forgets him. GOP candidates who could step in “I’m hoping we can bring him home and have an end include former U.S. Sen. Hank to a means. It’s so difficult not knowing what hap- Brown, who has substantial contacts in Washington, and University of DAILY PRESS FILE PHOTO pened to him,” said Patti Barks, one of Steele’s step- sisters, who lives in Montrose. “It’s weighing heavily page Colorado President Bruce Benson, Republican governor candidate Scott on the family .” who made millions in the oil indus- McInnis speaks to a crowd of support- Barks asked Amber Davis and her mother, Wyn- try. ers at the Holiday Inn Express in Octo- die Jacobsen, to organize a candlelight vigil for Former U.S. Rep. Tom Tancredo ber 2009. Steele at 8 p.m. Sunday She called Davis after . said he would be willing to run be- seeing pictures of ribbons supporting Steele on
  • 97. A2 FRIDAY, JULY 16, 2010 LOCAL • MONTROSE DAILY PRESSSCHOOL: School cafeteria workers learn from professionals how to make foodFROM PAGE 1 “It tasted like something you wouldeat at a restaurant,” Schieldt said. Said Hernandez: “The mac andcheese had so much flavor. The foodwas just really good.” And those tastier meals will be onschool menus this fall. “School food is the solution to child-hood obesity, not the problem,” saidAdamick, who speaks nationally onchildhood obesity . The two dozen cooks learning fromthe experts are spending half of theirday in the kitchen and half in the class-room through today, when the campends. They’ve learned the fundamentals ofcooking from scratch, recipe and menudevelopment, universal breakfaststrategies, knife safety, sauce produc-tion, working with raw meat, timemanagement and how to develop fla-vors. “It’s been incredible,” said New Yorkchef Martin, who also is a certifiedteacher and specialist in school lunchreform. “This group has been so pas-sionate and is absorbing what’s goingon. They’ve just been doing a greatjob.” Kathy DelTonto, nutritional servicesdirector for the local district, agreed. “It’s nice to see all the excitement inthe building,” said DelTonto, who JOEL BLOCKER / DAILY PRESShelped organize the event and took the Kim Gildow, of the Montrose County School District, scoops some potatoes au gratin during the LiveWell Colorado School Lunchclasses. “This is really going to help Boot Camp.our staff and staff from surroundingareas.” from the West End, Norwood, Mancos, LiveWell Colorado director. “It doesn’t make good, healthy meals that taste The free boot camps are put on by Monte Vista and Platte school districts take more time and more money to good. That’s a myth.”LiveWell Colorado, a nonprofit commit- and from Custer, Eagle, Garfield andted to reducing childhood obesity Routt counties’ school districts. JOEL BLOCKER / DAILY PRESSthrough healthy eating and living. “The goal is to train school cafeteria Kelly Haney, Ten local school district chefs were workers how to make good food that left, of the Ea-joined at the boot camp by 14 cooks tastes delicious,” said Venita Currie, gle County School Dis- trict, and Cathy Reed, of the Garfield County School Dis- trict, give some chicken its final baste and tempera- ture check be- fore lunch during the boot camp. MISSING: Rick Steele last seen July 1 FROM PAGE 1 the store on and off the air. But more important, he is just a nice guy they , said. “He’s got a great personality He was . always just thinking about other peo- ple,” Jacobsen said. Said Davis: “I don’t think anyone could say anything bad about Rick. He’s so nice.” Besides the vigil, the mother and daughter have been joining private searches for Steele. They said they hope COURTESY PHOTO everyone will light a candle at the vigil Rick Steele with one of his dogs. Sunday and reflect on Steele. Barks said she will attend with other “In everyone’s eyes, nobody has for- family members, including Steele’s gotten him,” Davis said. “We’re always stepfather, Norman, and some of his going to keep looking and say our cousins. prayers.” “It’s difficult not knowing what hap- The vigil will take place on Miguel page pened to him. That’s probably been the Road, the east entrance off U.S. 50, and hardest,” Barks said. “He is a good guy , will be marked with blue balloons. and we’re trying to keep the faith.” Steele, 48, is 6 feet tall, weighs 190 She also expressed appreciation for pounds and has brown hair and eyes. Jacobsen and Davis’ help. He was last seen wearing blue jeans, a “They have gone above and beyond long-sleeved blue shirt and brown
  • 98. Tasty news: DPS back to scratch cooking | Rebecca JonesJuly 18, 2010Chef Safa Hamze watched with consternation as a Denver PublicSchools food service worker squeezed a wad of whole wheat doughin her fists, then pinched off the tops that oozed out between herthumb and forefinger, setting each tan globule on a scale to makesure it weighed the requisite 1.5 ounces.One by one, the little dough balls filled up a baking sheet, eventuallyto become dinner rolls. Soon, they would go in the oven at AcademiaAna Marie Sandoval in northwest Denver.“Do the dinner rolls have to be round?” he asked. “Because, you know, you can do it a lot faster if you makethem square.”Then Hamze, a one-time middle school math teacher who is now head baker at Whole Foods Rocky MountainBake House, did a little calculation aloud.“You put 70 rolls on a pan at 1.5 ounces each. But instead, you could just roll out 7.5 pounds of dough and puton the pan, then slice it in squares and make the rolls pull-aparts,” he said. “They’ll bake together in such away that you can just pull a roll off.”Around the kitchen, heads nodded as mental light bulbs went on. The others could immediately see how muchfaster Hamze’s way would be over the traditional method, dubbed the “kill-the-chicken” technique.Later that morning, Annette Martinez, who has been cooking for Denver schoolchildren for the past 23 years,was ecstatic with this newfound knowledge.“Oh, slicing is soooo much better than pinching,” said Martinez, a food service worker at South High School.“He’s teaching us some real time savers. And that leaves us more time to focus on what we need to do.”Back to school early for food workersLast week, 120 workers – about a third of total DPS lunchroom staff – started a three-week “boot camp” inwhich they’ll learn lots more tips and techniques about scratch cooking, a skill many of them have neverdeveloped.They’re being tutored by local professional chefs such as Hamza.When school starts in August, 29 DPS kitchens will have abandoned most processed foods and will be regularlybe turning out homemade baked goods, meats and vegetable dishes. Within three years, all DPS schoollunchrooms will follow suit. page
  • 99. It’s the largest commitment to returning to scratch cooking in schoolsin the state, if not the country, said Leo Lesh, director of food andnutrition services for the district.“I think we’re ahead of the pack,” Lesh said.“A few districts may try this in one or two schools, but we’re takingoff a pretty big chunk at one go. And I’ve not heard of anyone havinga three-week training program like this.”Back-to-scratch a national trendThe DPS effort parallels efforts in many smaller school districts to return to scratch cooking.LiveWell Colorado is sponsoring week-long “culinary boot camps” for schoolfood service personnel across the state. Nationwide, a movement for schools Related storyto abandon heat-and-serve processed foods and return to the homemade Read EdNews’ story aboutmeals Baby Boomers remember is gathering steam. LiveWell Colorado’s week-long culinary camps for school food“I’m surprised at how quickly this movement has taken root,” said Lesh. “It workers across the state.seems like overnight everyone has gotten concerned about the processedfoods served in schools. Before, only food service directors were concerned.”Most school lunchroom fare was made from scratch 30 years ago, he said. Then things changed.“Food safety standards became more prevalent, and it was just easier to buy pre-packaged stuff,” he said. “Theliability was less. And in the early ’80s everybody was running to fast food restaurants, and that’s what the kidswanted. We got into a lot of branded products like Subway pizza and Taco Bell burritos.”Some new schools were built without real kitchens, since processed foods could simply be reheated. Of 140DPS schools, 42 have no kitchens so food must be made elsewhere and transported to them.Concern about childhood obesity sparks changeBut about five years ago, things began to change again as rumblings of concern grew about widespread childhood obesity. DPS responded by removing all its fryers, and began baking French fries. The district started bringing in more fresh fruits and vegetables, opening more salad bars. The district also embraced a policy of including at least one vegetarian selection daily, and of using produce from school gardens whenever possible. “It was clear that we really wanted to go back to scratch cooking again,” Lesh said. “But then we faced the talent issue. Who could dothose kind of things? People don’t cook at home anymore, and they haven’t taught their kids to cook. Andthere are no more home ec classes. page
  • 100. “We decided if we wanted to do this, we would have to develop our own training classes because we just can’tfind the people who already have these skills who want to work for us.”Back in the kitchen at Academia Ana Marie Sandoval, Katherine Culpepper is one of those people. She’s brandnew to the district – doesn’t yet even know which school she’ll be assigned to in the fall.But she’s the mother of six children and has raised seven more in addition to her own, and she knows a thingor two about cooking. “I know you can still have good quality food, made fast, if you work hard,” she said.Martinez, the veteran with 23 years experience, remembers what school kitchens used to be like, and she’sglad to see a return to that.“It’s back to the basic again, like we used to do,” she said. “It’ll be hard to go back to cooking again, but it’sgood. It’s so much better for the children, and the food will be so much better.”Regina Sams, who as been in the lunchroom at Denver’s Career Education Center for three years, said she usedto work in a deli before getting hired by DPS. So she knows about scratch cooking.“It’s more work but it’s better for the kids,” she said. “And DPS knows it will be more work, so they’re hiringmore help. I don’t think there will be many complaints about it.”Higher price tag for almost-home cookingBut that part about hiring more help does worry Lesh, whose job it is to make sure DPS meals are not onlyhealthful but cost-efficient.“I get $2.68 per child,” he said. Out of that, he pays salaries and benefits and covers utilities and equipment.The cost of the food itself accounts for less than half the costs associated with running the DPS food serviceprogram.“It depends on the meal but we generally keep it around 42%. Roughly, our food costs are $1.12, on the highside, and we try to keep it around 90 cents,” Lesh said. “But I have to offer milk to every child and that’s 20cents right there. So it’s a challenging business to try and make the meals for that amount of money.”Lesh cautioned that the coming school year will be a transition year, and that not everything will be made fromscratch.“We won’t be taking feathers off of chickens,” he said. “We won’t make our own tortillas. This year will just letus know what’s possible, given the fact that it’s still a school lunch program, and we still have only 25 minutesto serve 300 kids. What CAN we get done, and more importantly, will the kids react positively?“We think parents will,” Lesh added, “but parents aren’t in the lunchroom eating lunch every day. The kidshave to like the food to bring them back every day for 173 days. I don’t know of anybody who goes to the samelunchroom for 173 straight days except students. So we have to mix up the menus.”Plus, he said, DPS sometimes buys products almost a year in advance, so there’s still quite a bit of processedproducts that must be used up — “We won’t just throw stuff away.” page 100
  • 101. Cafeteria workers go back to school for fresh recipes | Richie Ann AshcraftJuly 20, 2010 Squash, broccoli, lentils — these were some of the favorite lunch foods listed by members the Montrose High School volleyball team, who were eating in the school’s cafeteria last week. The food was prepared by cafeteria workers from a variety of school districts from across the state, participating in the Cook for America Culinary Boot Camp training program sponsored by LiveWell Colorado. “I’d actually eat here instead of going out,” said student Katie Walker when asked if she’d enjoy a change to a healthier menu in the cafeteria. “It was just really good. Even if it cost a dollar more, it would be worth it,” said her friend, Becca Switzler. The cafeteria staff were put through an intense food training program aimed at teaching a year’s worth of nutritional and culinary technique in just five days, graduating them to “lunch teachers” instead of food workers. The student chefs participated in classroom training, which ranged from basic budgeting and food math to putting that knowledge into action within the kitchen by cooking healthy foods in bulk, such as brown rice and baked sweet potatoes. The camp was taught by nationally recognized New York chefs Andrea Martin and Kate Adamick. “I think it has just been amazing,” said Becky Story, a cook for the Monte Vista School District. “I knew that I wanted to make a change, but I didn’t know how to do it.” Story said much of the food served in her cafeteria currently comes processed out of cans, but she wants to motivate her team to cook healthier for the children. “I think they will be really excited about it, once I can bring back what I’ve learned here to teach them,” she said. page 101
  • 102. That kind of motivation is what LiveWell wants those participating to take away from the camp. “We know that schools have the greatest opportunity to directly impact the students,” said Venita Currie, program director for LiveWell Colorado. With children increasingly eating two out of three daily meals at school, it is the most important place to make healthy changes that will help fight childhood obesity, diabetes and other preventablediseases, she said.“The school lunch teachers are a critical link to providing proper nutrition to students,” Currie said.Many of the entrees chefs learned how to make at the camp were fortified with “secret” ingredients to boostnutritional value. For example, pureed squash was added to the macaroni and cheese.Many school districts think serving healthier meals always means higher food costs, but that’s not so, Curriesaid.“We’re showing them why fresh is always better, and that it doesn’t take any more time or money to cook fromscratch,” she said.Colorado in a good position for health care reform | Anne WarhoverJuly 21, 2010As national health care reform makes its way to Colorado, innumerable questions, excitement and anxiety,political maneuvering, intense media scrutiny, and a constitutional challenge from the state attorney general’soffice will greet its arrival. The one thing on which we can all agree is that these reforms will reshape what,how and to whom health care is delivered — and at what cost — for generations to come.In the meantime, there is much to do to deliver on the “goods” we anticipate in this legislation. The essenceof our discussions should focus on how to achieve true value through health care quality improvement andcontrolling costs. But what exactly would these achievements look like in practical application? How do wereconcile national mandates in a way that benefits us in Colorado?Many nonprofit and non-partisan organizations already have stepped up with innovative health care solutionsthat hold much promise. By many indicators, we are well positioned to respond to the 2010 National PatientProtection and Affordable Care Act. page 102
  • 103. One example focusing on health care delivery and communications is the Colorado Regional HealthInformation Organization, which, through funding support from the Colorado Health Foundation, has broughttogether a growing number of Colorado’s hospitals and health care organizations to develop a sharedelectronic medical record (EMR) program. A primary element in national reform legislation, EMR initiativeshelp position our state for significant incentives and federal funding.Other provisions of health care reform strive to meet the needs of underserved populations by improvingaccess to care. Debate will continue over how to pay for these services and who should take ownership — thegovernment, the private sector or a combination. The Colorado Health Foundation, by funding innovativehealth care initiatives, helps forward-thinking organizations promote access to primary care in underservedareas and expand Colorado’s network of safety net and school- based health clinics.Two other Colorado initiatives address improvements in prevention and in the delivery of care. LiveWellColorado, formed in 2009, strives to inspire and advance policy, environmental and lifestyle changes thatpromote health through the prevention and reduction of obesity. This statewide prevention effort aligns withMichelle Obama’s national “Let’s Move” campaign and with key prevention elements of national reform.The Center for Improving Value in Health Care leads and promotes coordination efforts to contain rising healthcare costs while improving Coloradans’ quality of care, and is well-positioned to participate in pilot programsauthorized by the health care reform act.These and similar initiatives are a great start in aligning Colorado-grown health care enterprises with keyprovisions of national health care reform. Without question, continued innovation will require creativethinking, stamina, resolve, a thorough understanding of the issues, and the pioneering spirit that is a signaturecharacteristic of the Centennial State. That is one key reason why the Colorado Health Symposium (scheduledfor July 28-30 in Keystone) has become a national paradigm for collaboration and advancing the reformprocess. It is here that the best minds from the public and private arenas — government, small businesses,the health care industry, academia, nonprofit organizations and more — will generate debate and drive a vitalexchange of ideas to effect real-world health care solutions.We can bridge cultural, societal and economic divides, blunt the paralyzing effects of partisan small-mindedness, and move forward to substantive reform built on quality and value. The inspiration and “can-do” momentum that accelerate during important convenings like the Colorado Health Symposium will serveColoradans well as we work to leverage our state’s existing strengths to meet the challenges and opportunitiesafforded by national health care reform head-on.Anne Warhover is president and CEO of The Colorado Health Foundation. page 10
  • 104. July 21, 2010LiveWell Chaffee County awards $12,000 in worksite wellness mini-grantsLiveWell Chaffee County has awarded worksite wellness mini-grants to four employers in Chaffee County.Buena Vista School District and the City of Salida were both awarded $4,000 and Diesslin Structures, Inc.,and Sangre De Cristo Electric Association were both awarded $2,000. The grants will be used to implementevidence-based worksite wellness programs.“Our goal is to ensure that Chaffee County residents have access to healthy foods and opportunities forphysical activity in the places they live, work, learn and play,” said Lisa Malde, director of LiveWell ChaffeeCounty.The rising cost of health care has led many employers to explore illness prevention because it costs less thanillness treatment. Worksite wellness initiatives are seen as a valuable investment in prevention.Employers have also found that worksite wellness programs are an effective strategy to inspire employees totake responsibility for their own health, and contain health care costs at the same time. “We hope these mini-grants will inspire Chaffee County employers to make wellness a priority,” Malde added.This is the first year LiveWell Chaffee County has awarded the mini-grants. “We look forward to working withthese four employers, and we hope to have a bigger impact in Chaffee County as we expand our worksitewellness programs in upcoming years,” Malde said.Cafeteria workers go back to school | Doug SchepmanJuly 22, 2010This story ran at 5:30 p.m. on July 22.Please see the DVD at the black of the clipbook for a full video. page 10
  • 105. Fighting Obesity in Colorado | Maren StewartJuly 23, 2010A national survey released last week shows that our nation is getting fatter, with obesity rates increasing in 49of the 50 states. The seemingly good news is that the survey highlights Colorado as having the lowest obesityrate in the country, with 19 percent of our population considered obese. But read deeper, and there’s badnews for our state too.The Trust for America’s Health and Robert Wood Johnson Foundation report reinforces the value of Colorado’sactive and healthy lifestyle. Unfortunately, the report does not show the whole picture in our state. Yes, we areslimmer than the rest of the nation, which is ballooning to an obesity rate of over 25 percent, but Colorado isquickly catching up.The obesity rate in Colorado has more than doubled since 1995, and our rates are climbing faster than the restof the country. And this alarming trend is most obvious with our children, particularly those in lower-incomecommunities.More than one in four of Colorado’s children ages 10 to 17 are obese or overweight. The Colorado HealthFoundation’s sweeping annual report card last year awarded the state a D+ for the health of our children.The same report conveyed that Colorado’s childhood obesity ranking fell from third leanest in the country totwenty-third in the last four years.Obesity weighs on our local economy as well—Colorado spends $847 million on obesity-related medical costsannually. The average annual medical costs to treat an obese or overweight adult are $1,200 to $6,400 morethan the costs to treat a healthy weight adult.We are faced with the reality that unhealthy food is cheap and easy. And a down economy is exacerbating thischallenge, forcing our residents to work harder and have fewer resources, making it even more difficult to findtime to maintain a healthy lifestyle.It’s no surprise that providing access to healthy lifestyles and healthy foods is part of the solution. In additionto motivating individual healthy behaviors, LiveWell Colorado focuses on the roots of obesity, specifically policyand environmental changes that give every Coloradoan the opportunity to make healthy choices.Success happens at the local level, which is why our nonprofit invested $8.4 million in 25 Coloradocommunities from 2007 to 2009.That money is used for a variety of initiatives, including improving sidewalks in Broomfield so residents can getout and walk more, and setting up a farm-to-school program in Durango Public Schools to serve fresh produceto students.But it also takes statewide oversight, which is why LiveWell Colorado sponsored a recently passed bill thatcreated a Colorado Food Systems Advisory Council to help policy-makers improve access to healthy foods. page 10
  • 106. Now, it’s your turn. Finish reading the paper and go take a walk. And while you’re at it, call a friend to join you.We all need to set an example and be part of a cultural change that reverses our slide toward obesity, andhelps us keep our ranking as one of the healthiest states in the country.Maren Stewart is president and CEO of LiveWell Colorado, a nonprofit focused on reducing obesity throughpromoting healthy eating and active living. Find out more at LiveWellColorado.orgJuly 26, 2010Culinary Boot Camp Event Footage - Commerce CityThis story ran on Adams 14 School District’s television channel.No video available.July 26, 2010LiveWell Colorado and School Breakfast ChallengeThis story ran at 5 p.m. on July 26.No video available. page 10
  • 107. Shaking it up in the kitchen | Ellen MetrickJuly 27, 2010Fair week was busy here in Norwood, but two of Norwood School’s food service personnel were even busier.They attended Cook for America Culinary Boot Camp in Montrose for the entire week, joining 22 other foodservice personnel from Montrose and other regional school districts. The training was one of four offeredacross the state this year, after last year’s pilot program in Montrose School District was successful botheconomically and in getting kids eating healthier foods.“This program is incredible, and so important,” said Paula Roseboom, the program’s training coordinatorat Rocky Mountain Center for Health Promotion and Education (RMC). “The food service staff is the mostunderserved portion of education personnel in the state … and they’re feeding our kids every day.”The program is designed to address student health, and childhood obesity and diabetes through cutting backas much as possible on serving processed foods, cooking from scratch, and giving food service personnel thetools and knowledge to make it happen.“It was amazing,” said Sheila Henderson, Norwood School District Food Service Director. She and Mary White,Norwood School’s head cook, attended the camp and came back fired up for a healthier school year.The program and travel expenses were paid for entirely by the group Live Well Colorado, a non-profit that ismanaging the program, which is taught by four chefs from Colorado, and run by Chef Kate Adamick and ChefAndrea Martin from New York. The program started in Sacramento, Calif., and while other states are lookingat it, Colorado is the first to implement it and get food service employees state wide into the classroom andkitchen. The funding came through grants from the Colorado Health Foundation and Colorado Department ofHealth.Participants spent four hours every morning in the classroom, learning recipe conversion, nutrition, kitchenorganization, and planning. They spent the afternoons in the kitchen, implementing what they learned in themorning, and cooking all the food they ate during the week.One of the simplest changes the Norwood School food program will see this year due to the recent trainingis the use of even more fresh foods. Some of the processed foods, like meats and other commodities, werealready ordered this past January, so some changes will have to wait until the 2011-2012 school year.In the mean time, the kitchen staff will be making their own soup stocks and sauces. Making these fromscratch allows the cooks to control preservatives, thickeners, salt, sugar, fat, MSG, and other additives that areinherent — not to mention unhealthy — in pre-processed foods.Henderson said they’ll make other simple changes, like cooking dry beans instead of buying canned beans inorder to save money. “We can save money on things like this so we can buy good food; local produce, freshfruits and veggies,” she said. page 10
  • 108. Additionally, with a grant that will come from Live Well Colorado, Henderson and White will purchase a fewtools for the kitchen. Henderson is most excited about buying an immersion blender. “One thing we can dowith that is make five gallons of smoothies at a time,” she said. “I started serving them at the end of last year,but I just couldn’t keep up using a simple blender.”Between the inaugural training last year in Montrose School District, and the four this summer, 36 ofColorado’s 176 school districts are already beginning to make changes. Adams 14 school district, Aurora schooldistrict, Montrose, Norwood, and a sprinkling of others have begun to reorganize their kitchens and theirperspectives on school cooking, making healthy, economic changes in their food service programs. Over thenext two years, 16 more trainings will be offered.“I would do it again,” said Henderson. “We learned so much, and it was so fun. They didn’t call it boot camp fornothing.”APS cafeteria workers return from boot camp | Joey KirchmerJuly 27, 2010Cafeteria workers with Aurora Public Schools are workingto overhaul the district’s menu, replacing processed foodswith healthier items.Kitchen staffers recently wrapped up a week-long culinaryboot camp designed to teach schools how to preparemade-from-scratch meals using fresh ingredients andproduce. The boot camp, sponsored by nonprofit LiveWellColorado, is part of a larger effort to curb childhoodobesity.About 50 community members were invited last week toRangeview High School to sample the district’s new fare,which included items more commonly found in restaurants. Spice-rubbed barbecue chicken, lentils with turkeysausage and butternut squash mac and cheese were greeted with rave reviews and a hearty round of applauseby the diners.“This is not hard to do. This is easy,” said Mona Martinez-Brosh, director of nutritional services for APS, to thecrowd. “We can do this.”Scratch cooking allows cafeteria workers - touted as “lunch teachers” during the boot camp - to better controlthe amount of fat and sodium in foods that students eat, Martinez-Brosh said. The district hopes to graduallyadd more freshly prepared items to the menu over time, as staffers become more familiar with the process.Though it’s not as convenient as popping frozen pizzas or chicken nuggets into an oven, the workers seemcommitted to making the switch to healthier fare. page 10
  • 109. “It takes planning, it takes being prepared,” Martinez-Brosh said. “As long as we have a plan in place,everything is doable.”Susan DiMaggio, assistant director of nutrition services for APS, was one of several cafeteria workers with thedistrict who attended the boot camp.“We’d like to make changes throughout the district,” she said. “Long term, we’re hoping to make changes thatwill help increase participation.”DiMaggio and her colleagues learned a number of new cooking techniques, including some oven-bakedchicken recipes and methods used to blanch vegetables to make them appear more colorful and appetizing,she said.“It’s been really valuable,” DiMaggio said.APS was one of several school districts in the state to participate in the culinary boot camp. LiveWell Coloradoalso worked with schools in Commerce City, Colorado Springs and Montrose.Officials with the nonprofit selected school districts with more than 5,000 students and at least 40 percentof their students qualifying for free or reduced lunches. About 63 percent of APS students qualify for free orreduced lunch.School Lunches Get A Makeover | Sarah HughesJuly 30, 2010 It’s the ultimate make over-- replacing traditional school cafeteria food with salad bars and whole grain bread. This kind of transformation is happening across the country. We’re going to hear about some examples here in Colorado. In a few minutes, Ryan Warner checks back in with “The Renegade Lunch Lady.” About a year ago, chef Ann Cooper relocated from Berkeley, California to Boulder, with high hopes of serving school kids healthier food. First, we hear about a week-long culinary boot camp that dozens of school kitchen managers in the state have attended. As Colorado Public Radio’s Sarah Hughes reports, they’re learning to ditch processed foods and make meals from scratch. Please see the DVD at the back of the clipbook for full audio. page 10
  • 110. Chefs Cook Up Ideas for Healthy School Lunches | Betty Ann BowserAugust 6, 2010This story ran during the Friday edition of PBS NewsHour with Jim Leher depicting the boot campactivities and goals.Please see the DVD at the back fo the clipbook for a full video.Colorado schools taste change in student meals | Karen AugeAugust 8, 2010 One day in April, Durango students sat down to a lunch that included Tuscan blend vegetables, a choice of fresh fruit and a salad bar. For parents who remember school veggies as limp green or orange wads floating in watery brine and smelling of tin cans and steam trays, Durango’s fancy local produce and grass-fed beef might seem nothing short of revolutionary. The day might be coming, though, when that menu is the norm. More and more adults, swept along in the organic, buy-local tide, are turning gripes into action and crafting changes to makeschool food healthier and — dare we say it — even tasty.Improvements can’t come soon enough for children whose doctors are now advised to check them for highcholesterol and blood pressure before they’re old enough to write. page 110
  • 111. But change won’t come easily, either. The school food program, which includes breakfasts, after-school snacks and summer meals as well as lunch, is a more than $11 billion-a-year federal program to put macaroni and cheese and milk in the hands of 30 million kids a day. Getting food from producers to schools requires a vast, and entrenched, infrastructure of government agencies and food-industry giants. That might explain why, as Congress slogs through a debate over substantial changes to the Child Nutrition Act, many are betting thatreal improvement will come from the ground up, through grassroots organizations and philanthropy.And lunch ladies.School-food advocate Kate Adamick is convinced it is those front-line workers — don’t call them lunch ladies,she insists, they’re lunch teachers — who will effect real change.“When they learn they’ve been used in a way that put profit over kids’ health, when they learn they can savemoney by not buying processed commodity foods, and all the other ways we teach them to increase therevenue stream and cook from scratch,” then food and nutrition in schools will improve, she said.Adamick, a founder of Food Systems Solutions, traveled across Colorado this summer teaching schoolemployees to cook from scratch.In her week-long boot camps, she also did a fair amount ofpreaching against the evils and costs of processed foods — the veryfood that school cooks have been told saved time and money.In Colorado, at least five government agencies had a hand ingetting school lunches to the 390,868 kids who participated in theprogram last year.Schools buy most of their own food, using money they get from theU.S. Department of Agriculture. The amount they get varies some,but most schools get 25 cents for each lunch bought the year before. The rate is higher for students whoselunches are subsidized.Roots of program run deepFor fresh fruits and vegetables, school officials can turn to the folks who bring you F-18 fighters and khakiuniforms: the Department of Defense.Pentagon contractors have supplied schools with produce for decades, and the best explanation for that is thatthey are equipped to handle the massive volume schools require.Schools also buy about 20 percent of their food, on average, through the USDA’s commodities program.That program, which has its roots in the plummeting prices of the Great Depression, allows the federalgovernment to buy up crops and meat if prices are falling. page 111
  • 112. Once a year, school districts go shopping for commodities. In Colorado, the commodity selections are offeredthrough the state Department of Human Services.Schools choose the food; then, if it’s, say, chicken pieces, they can choose to get it delivered raw to cookthemselves or send it to a processor who can turn it into nuggets or patties or fajita strips.About 60 percent of commodity food purchased in Colorado is processed before delivery, said Phil Loo, whooversees Colorado’s commodities program.Adamick said most school districts she’s worked with believe they save money by getting their chicken legs orbeef processed.The USDA encourages that belief.The agency’s website describes commodity processing as a way to “convert raw bulk USDA commodities intomore convenient, ready-to-use end products.”Participating in the processing program allows schools to “stretch their commodity dollars” and saves laborcosts, the website continues.It also injects sodium and fat into food, school-food reform advocates claim, while injecting profits into foodprocessors’ pockets.“Commodity food is basically pushing unhealthy food into schools,” said Ann Cooper, who is Boulder ValleySchools’ nutrition director and an outspoken critic of the food-procurement system.“The government buys the chicken, and the companies that sell the chicken then turn around and process thechicken. It’s totally double-dipping.”Processed foods took overNot long ago, Leo Lesh, who is in charge of nutrition for Denver Public Schools, decided he wanted commoditychicken legs, but the state was offering only chicken nuggets.He called the processor.“I told him, I’m still gonna give you the same amount of money, I just want the legs, not the nuggets. He said, ‘Idon’t know, I might get in a little trouble,’ “ Lesh said.Lesh said he responded, “Well, if it’s only a little trouble, I’m prepared to live with that.”Schools haven’t always been awash in processed food.“When I started, the menu was mostly scratch cooking,” said Jane Brand, nutrition director for the stateDepartment of Education.“Over the years, labor costs went up, and they were trying to reduce labor costs and keep within thereimbursement rate,” she said.The resulting shift to processed food has been so complete that in recent decades, some school kitchens wereequipped to do little more than re-heat and re-constitute. page 112
  • 113. Cooper, who has brought salad bars to Boulder schools and banned high-fructose corn syrup, said initiallycooking from scratch can cost more because of investments in labor, training and equipment.“But over time, it does not,” she said.With an estimated 15 percent of Colorado children now growing up poor, school lunches and breakfasts mightbe the only regular meals a lot of the state’s kids can depend on.“The school lunch program is one of the healthiest meals some children receive,” Brand said.Loo agreed. “Could it be better? Definitely,” he said.But, he said, “If I cut sodium and cut fat and you get a piece of product kids won’t eat because it tastes likesawdust, then we defeat the purpose of feeding kids. The balancing act is very delicate.”Schools, he said, are under pressure to serve meals, or lose money.Adamick has no patience for that excuse.“To say we need to give children a choice between what’s healthy and what they want is irresponsible,” shesaid.Last year, the Institute of Medicine put school food, and kids’ nutrition in general, under its microscope anddidn’t like what it saw.Kids of all ages got less than 20 percent of the recommended amount of dark green and orange vegetables.They got about 40 percent of total recommended vegetables — with French fries and potato chips included inthat total.But schools are doing some things right. The report noted that kids who participated in school breakfastprograms had lower body mass index, on average, than those who didn’t.The group recommended a number of broad improvements, including setting maximum calorie limits on meals— currently there are only minimums — as well as limits on sodium. They also want more whole grains andmore dark green and orange vegetables.The recommendations would also ban whole milk.The IOM also advocates what might sound like an obvious strategy: “food-based” menu planning. Strange as itsounds, that is not how most schools approach menu-planning.Now, they use a system the IOM called nutrient-based, meaning schools can satisfy USDA standards for vitaminC, for example, by serving fruit snacks, according to a food system, schools would have to serve items from various food groups, including fruits andvegetables.Last month, Agriculture Secretary Tom Vilsack told Congress that his agency is “working as aggressively as page 11
  • 114. possible to implement the Institute of Medicine recommendations . . . but we also know that the improvedfoods will increase costs for local schools.”The Senate passed a measure containing some of the recommended reforms Thursday; action is pending in theHouse.The USDA does not need legislative authority to enact some of the changes the IOM called for. What it says itneeds is money.When schools can’t find the money to keep teachers on staff, there is virtually no chance of funding a walk-inrefrigerator or kitchen knives.The money won’t come from tax dollars. But it is trickling in from private sources, including advocacy groupsthat want school nutrition changed badly enough to pay for it.LiveWell Colorado, the same nonprofit that put bicycles for rent all over Denver, made grants that paid forAdamick’s boot camps.Over a year ago, a group called School Food FOCUS gave Denver Public Schools $50,000.With that money, FOCUS put Leo Lesh in touch with local growers and distributors, sources he said he neverwould have had time to search out on his own.As a result, he’s stopped buying Department of Defense produce and gets mozzarella for pizza from Denver’sLeprino Foods.The benefits to buying local, he’s learned, go beyond feeling warm and fuzzy and green.“I can call them up and say, ‘Hey, I think we need to have less sodium or less fat” and they can experiment withthat,” he said.That wouldn’t work with a food behemoth on the other side of the country, he said.Schools across Colorado are increasingly interested in buying the state’s Western Slope peaches and RockyFord melons, said George Andrews III, owner of Pueblo’s Andrews Foodservice Systems Inc.This summer, 12 out of 53 school districts cited Andrews as their primary source of produce in a survey forColorado’s chapter of the national Farm to School Network.In its last session, the Colorado legislature gave a nudge to any schools that haven’t started buying local.The Farm-to-School Healthy Kids Act calls for a task force, funded through federal stimulus money, to help linklocal farmers and schools.That’s exactly what Andrew Nowak of Slow Food Denver is trying to do too.A rewarding harvestNowak is a Denver chef whose life changed when he planted a garden at his child’s school, only to learn that,back then, there were rules against bringing what the kids grew into the school to serve. page 11
  • 115. Bringing fresh, local food to school kids became his crusade, and this summer, he got a bit of reward for hiswork.Nowak was among the hundreds of chefs whom first lady Michelle Obama invited to the White House in Juneas part of the Chefs Move to Schools chapter of her healthy kids initiative.Back in his hometown, Nowak is helping Lesh and Denver schools find that delicate balance between healthyand yummy in the 46,000 lunches and 16,000 breakfasts the district serves daily.This summer, 120 DPS kitchen staffers went through three weeks of boot camp, learning to roast herbedchicken, make fresh squash with cilantro and green been salad.When kids come back to school later this month, they’re going to notice fresher veggies and more fresh-cooked food, at least in the 25 to 30 schools where scratch food cooking will debut, Lesh said.At noon one Wednesday in July, a handful of those boot campers sat around tables at Bruce Randolph MiddleSchool, feasting on the roasted chicken and steamed veggies they made that morning, and talking about whatit will be like to make pizza dough, and most everything else from scratch.Princess Greene, in her third year at DPS, took a bite out of a scratch-cooked crumb cake, and grinned.“We made it from flour and eggs. It’s the first time I ever baked anything,” she said.“We put our heart and soul into that cake. We’re not just lunch ladies now; we’re cooks.” page 11