Michelle Obama

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After November 8th, I dropped off the face the earth—at least I wanted to.
My silence and paralysis reflected my grief. In the face of the electoral tsunami and national disaster I could not go on about my business. Who cared about my personal memories of childhood foods, moms and grandmas in the kitchen, when the future of the healthy food movement seemed grim if not frightfully dubious?

Yet there I was, like a mourner at a wake, searching for any comforting memory—some beautiful moment in the past eight years that had brought us excitement and hope.
Yes! There! There was a book in my library that illustrated the simple and lovely story of an inspirational figure who supported the healing of an ailing nation of children with little or no access to healthy foods, whether at school or at home. It is the story of First Lady, Michelle Obama, who played a leading role in the strategy against a national health epidemic.

Sadly, the story begins with Americans dining on junk, processed foods and sugary sodas for decades. Although there were warnings and noises made by several individuals who began to make changes in their own lives and in their local communities, Mrs. Obama’s very first project to establish a kitchen garden at the White House validated the concerns over the health crisis. With that simple project, gathering the White House staff and the National Park services, she created a garden that would become a symbol and a model for the nation. She put a stamp of approval on all the work done before her and fueled the creation of new nationwide health initiatives, programs and partnerships* in the private, public or non-profit sectors: they would develop strategies to fight childhood obesity and disease and ensure food accessibility to more people. Between her own “Let’s Move!” campaign and the administration’s Healthy Food Financing Initiative* we were on our way to finding solutions and channeling resources for the country’s children and their families who were at risk.

The White House Garden (a summary of the story in the book**)

During World War II, while most canned foods were being shipped to the troops and civilians in Europe, many Americans began planting their own vegetable gardens, known as “Victory Gardens” which produced 40% of America’s food. At the time, First Lady Eleanor Roosevelt managed to pull off a small symbolic Victory Garden at the White House. But by the 1950’s gardens were abandoned and supermarket and processed foods dominated the American diet.

Over the years, Presidents and First Ladies, took some interest in the White House garden: John Adams tried, but his idea for a kitchen garden never saw fruition after he lost reelection. Then Thomas Jefferson, an avid gardener, experimented with potted plants inside the White House but focused his hobby mostly on the grounds of Monticello. The first rectangular Rose Garden was planted by First Lady Ellen Wilson but later changed and improved under President John F. Kennedy. Franklin Roosevelt asked F. L. Olmsted Jr. to design a plan for the grounds. The South Lawn was thus created. And although a few herbs and tomatoes were grown for the Carters, the Clintons and President George Bush, no one had actually grown food at the White House.

With Michelle Obama’s vision of hope and gentle determination, the White House garden would become a learning resource for schools and organizations, a catalyst to start thoughtful initiatives. Mrs. Obama and students from Washington’s Bancroft Elementary School broke ground on March 20, 2009, two months after the first Obama inauguration. Their first planting was a few days later in April. The garden provided fresh produce for the first family and became an inspiration for people across the nation to start growing gardens of their own, in schools, backyards and in open urban lots.
Two of the thirty-four beds in the garden are dedicated to Thomas Jefferson, the plantings of which were grown from the seeds collected from the gardens of Monticello and given to the First Lady by its head gardener.

The White House also has beehives and harvests about 225 pounds of honey per year. The honey is used in the White House kitchen, donated to Miriam’s Kitchen (a soup kitchen for the homeless in DC), and gifted to visiting dignitaries and heads of state. How sweet is that!

In her book, Mrs. Obama says:
“Our garden also helped us begin a national conversation about the food we eat and the impact it has on our children’s health. Ultimately, the White House Kitchen Garden is an expression of my hopes for them: Just as each seed we plant has the potential to become something extraordinary, so does every child.”**

Will the White House kitchen garden survive under the new administration? I think it should be declared a national monument to be maintained and cherished. It is a small plot of land with a huge and important message and we have Mrs. Obama to thank for that.


* The Healthy Food Financing Initiative, launched by The Obama Administration is a partnership between the U.S. Departments of Treasury, Agriculture and Health and Human Services formed to provide financing for developing and equipping grocery stores, small retailers, corner stores and farmers markets selling healthy food in under-served areas.

**Obama, M. (2012). American Grown: The story of the White House Kitchen Garden and Gardens Across America. New York: Crown Publishers.

Author: slicesofquinceblog

Hello, Thank you for visiting my blog. My name is Fadia. Fadia, like “Nadia” but with an F as in “Food”. Food is a passion of mine, bordering on an obsession. It has kept me sane (and well-nourished) during a long and crazy career in the food business. I live in Washington, D.C. with my husband, where our two daughters were born and raised and where, they learned to spend hours in the kitchen watching, experimenting, learning, cooking and baking. Food has been the thread and fabric of my relationships with people who, like me, have researched its nourishing and healing powers and have shared their knowledge in underserved or “over-served” communities, or who simply are thrilled with the joys of cooking. I grew up in Beirut, Lebanon, in a household and a family of cooks, or should I say, in a country of fiercely competitive cooks (I will probably write about Middle-eastern cooking as adapted to the U.S. kitchen). I moved to New York in my twenties and there I began my life-long exploration of world cuisines while still perfecting the art of cooking elaborate and healthy dishes in a jiffy and on a budget. We never succumbed to frozen dinners— O.K. maybe, a frozen pizza on the occasional Friday night. This is America after all! I cook just about everyday. I have had many teachers and many mentors, and I have taught and mentored many. I am still discovering and learning. It’s a never-ending joyful process. I also cook for distraction and have cooked professionally as instructor and demonstrator. I am setting up a burgeoning business as a freelance recipe tester and developer and a food writer and photographer. (Bring on the requests! I am available for hire). In this blog I plan to share photos, recipes and stories. Most of all I would like to honor all my kitchen heroes who have and continue to inspire me. I would like it to develop into a forum of exchange between friends, a resource for tips, information and ideas. Finally, I must mention that I do not do this without a twang of shame. I‘ll mention it and move on, hoping that perhaps later, I could dedicate more time and writing to it. The dark side of food, is the lack of it, bringing on malnutrition, disease and hunger to billions around the globe and right here in our own backyards. Our culture has also contributed to devastating food disorders that are very hard to ignore. As much as food brings us joy, the lack of it brings devastation. I never forget that. I would like to think that while we relish our beautiful dishes and our gorgeous photos of elegantly plated food, we can take a moment to read a HUNGER blog or two and help the people and organizations that dedicate their lives to this universal cause. Each of us food fanatics can. Please start now, start thoughtfully . I know I shall. With gratitude. F.

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