JEFF: WE'RE HAVING FUN LIVE
AT THE BUCKHORN DOWNTOWN.
0 FIONA HAS THE DAY OFF.
0 MARCH IS NUTRITION MONTH.
THAT'S GOOD EATING.
HE'S DOING A LOT OF WORK.
HE'S THE OFFICIAL CHEF AND
MASTER OF COOKING AT THE SAN
ANTONIO FOOD BANK.
HE'S A GREAT TITLE.
JEFF: THE FOOD BANK, HAVING
YOUR OWN GARDEN, YOU HAVE GREAT
IDEAS TO DISGUISE YOUR OWN FOOD.
MAKING IT NUTRITIOUS.
YOU SAY OH, IT'S GREEN.
JEFF: I THOUGHT THIS WAS
CHEESE INITIALLY HERE, GLEN.
IT'S NOT.
NO, WHAT I'VE DONE.
DICED IT DOWN, OILED IT.
ONCE IT WAS BOILED SOFT, PUT IT
THROUGH A FOOD PROCESSOR TO GET
IT THROUGH A NICE ONE.
1% MILK.
SO GET IT INTO IT.
AND INTO THAT, GOING TO ADD 2%
SHARP CHEDDAR.
SO THAT'S THE CHEESE THAT'S
GOING TO BE IN THERE.
JEFF: THE MAJORITY OF THIS IS
BUTTERNUT SQUASH?
ALL BUTTERNUT SQUASH.
WE NEED TO TAKE A LOOK AT THE
BUTTER.
KIDS ARE GOING TO TAKE A LOOK.
JEFF: IT'S NOT.
GOT YOU.
NOT NASTY HORRIBLE PROCESSED
CHEESE.
WHAT WE DO NOW IS WHOLE WHEAT
PASTA.
JEFF: GET A LOOK AT THAT.
I WANT YOU TO SEE THIS.
YEAH.
GET THE WHOLE GRAINS TO OUR
SYSTEM.
WE WANT MORE FIBER IN THERE.
SO THAT'S GOING TO INCORPORATE
INTO IT.
JEFF: OKAY.
WE WANT TO INCORPORATE ALL OF
THE CHEESE.
THEN THAT'S WHAT WE DO TO MAKE
THAT A LITTLE MORE HEALTHY.
GOING TO TAKE THE BROCCOLI WHICH
WE GREW ON OUR FARM AT THE FOOD
BANK.
JEFF: SURE.
27 ACRES.
WE GROW PRODUCE WHICH WE TAKE
OUT BETWEEN FARM EARS MARKETS.
WE GET FOOD OUT AND GET TO FOOD
DESERTS.
NORMAL COMMUNITIES, MEN HAVE
ACCESS TO THE FRESH FRUIT AND
VEGETABLES.
WE TAKE IT OUT THERE.
IF WE CAN MAKE ONE LITTLE CHANGE
IN OUR DIETS, YOU REDUCE SALT,
ANIMAL FIBER, FRUIT, VEGETABLES,
TAKE A LOOK AT EVERYTHING ON THE
FRONT.
ONE DIFFERENCE EVERY SINGLE DAY,
THIS IS GOING TO BE ONE STEP TO
MAKE IT A BIT MORE HEALTHY.
JEFF: THAT IS GOOD-LOOKING
BROCCOLI TOO.
ALL I DID WAS PUT IT IN
BOILING WATER FOR TWO MINUTES.
IN TO THE ICE WATER.
NOW WHAT YOU WOULD DO IF YOU
WANTED TO DO THIS AT HOME IS A
PASTA BAKE, YOU CAN GET IT TO
THE STAGE, PUT IT IN TO AN OVEN
PROOF DISH, ENTER THE OVEN, 350,
10 MINUTES GET A NICE GOLD ON
THE TOP.
JUST SPRINKLE PARMESAN CHEESE
OVER THE TOP AS WELL.
IT'S GOT A LITTLE MORE SODIUM IN
IT.
JEFF: LOOK AT THAT.
IT WILL GIVE IT TASTE AND
TEXTURE.
A LITTLE TEXTURE.
AND IT WILL BE --
JEFF: YOU'RE NOT MISSING THE
CHEESE FLAVOR.
BUT AT THE SAME TIME YOU
INCORPORATE VEGETABLES AND THE
KIDS DON'T --
YEAH, LOOK ON-LINE.
LOTS OF RECIPES.
CHOCOLATE BROWNIES.
WE CAN INCORPORATE SWEET POTATO.
JEFF: AND DIFFERENT COLOR
SWEET POTATOES TOO.
YOU CAN MAKE IT FUN, RIGHT?
YOU GET ALL OF THE GOODNESS
OF THE CHOCOLATE AND SUGARS,
AGAIN, WE'RE JUST REALLY GIVING
THEM VEGETABLES.
JEFF: IF YOU'RE DIABETIC,
THIS IS THE KIND OF FOOD YOU
NEED TO FOCUS ON AS WELL.
HEALTHY ALTERNATIVES AND
SUBSTITUTES, RIGHT?
DEFINITELY.
CARBOHYDRATES IN THERE.
WE REDUCE THE AMOUNT WE HAVE
SERVED.
WE LOOK AT SERVING BECAUSE WE
INCREASE THE FIBER IN THAT, WE
INCREASE THE FIBER WITH THE
BUTTERNUT SQUASH AND WITH THE
BROCCOLI, THAT HELPS PROCESS IT
THROUGH THEIR SYSTEM QUICKER.
THE SUGARS WON'T TAKE IT TO
SUGARS.
JEFF: LOOK AT THIS.
I'M GOING TO SERVE YOU.
THIS IS HOW THIS WORKS.
I WANT YOU TO SEE WHAT WE'RE
DOING HERE.
THIS IS LUNCH, IT'S GOOD FOR
YOU.
THE SAN ANTONIO FOOD BANK,
WORKING ON SO MANY OTHER COOL
PROJECTS.
CLASSES THERE AS WELL.
WE DO.
A TEAM OF 60 ON THE NUTRITION
TEAM.
WE HAVE CLASSES FOR THE KIDS
WHERE WE GO TO THE COMMUNITY AND
TEACH THE MIDDLE SCHOOL.
WE SAW THEM WITH BASIC KITCHEN
SKILLS, LIFE SKILLS, GETTING
VEGETABLES TO THEIR BODY IN AN
EARLY AGE.
INSTEAD OF SAYING IT'S GROSS,
STRAIGHT OFF OF THE FARM ON THE
TABLE.
EAT IT RAW.
THEY LOVE IT.
JEFF: THAT IS GREAT.
GLEN, WELCOME TO SAN ANTONIO.