Over the past two weeks I have had the pleasure to be an honorary member of the Operation Food Search Team. As a dietetic intern at St. Louis University I am learning the importance of healthy eating in prevention of chronic disease and OFS has been able to expand on this and shown me the importance of healthy eating in prevention of hunger.
Entering the field of nutrition and dietetics, my primary goal was to help people. In combination with my love for food and cooking I love to educate individuals on not only what to eat, but how to prepare it in a tasty, healthy way. Through the OFS Cooking Matter’s classes, I have been able to do exactly this. Working with both kids and adults, I have been able to explain simple nutrition and culinary tips and how to implement them at home. It is so rewarding to have kids try new foods that they said they did not like initially and end up liking them and wanting to prepare them at home with their families.
My favorite part of working with Operation Food Search was being able to develop menus and recipes for cooking demos. One of the events I was able to assist with was the City Seeds cooking demo at St. Patrick’s Center. Since summer is almost here, we chose to do a BBQ summer menu including BBQ chicken lettuce wraps, bok choy coleslaw and summer thyme lemonade. Utilizing produce and herbs from the garden grown by the clients at St. Patrick’s Center to develop the menu helped enforce new approaches to favorite dishes. See below for the summer thyme lemonade recipe.
Spending two weeks at OFS gave me only a small taste of the numerous events OFS initiates to help eliminate hunger. The passion of the employees and volunteers is inspiring and contagious. Excitement fills the air each time a new group of people walk through the door yearning to hear the OFS story and each group leaves with a new outlook on food and a longing to help the St. Louis community’s fight against hunger. Although my time at OFS is coming to an end, my passion to join the fight against hunger has only grown. Thank you OFS members for instilling these values in me. It is bittersweet to leave and graduate this weekend, but I know that my experiences here will only help to bring about good things in my future.
Summer Thyme Lemonade:
Serves 8 cups
1 ½ cups sugar
1 cup water
1 bunch thyme (plus extra for garnish)
2 cups fresh lemon juice (about 10 lemons)
6 cups cold water
Directions:
In a medium saucepan, bring sugar, thyme, and 1 cup water to a boil; stir until sugar is dissolved, about 2 minutes. Stir in lemon juice, 6 cups cold water; strain into a large pitcher. Refrigerate until cold, at least 1 hour (and up to 1 week). Serve over ice, garnished with thyme sprigs, if desired.
-Allison Ederle Saint Louis University Dietetic Intern
