Research released recently by Sobey’s Inc. includes data that is contrary to our own family’s experience. The study reveals that there is a generation gap when it comes to food knowledge and confidence in cooking (only 31% of 18-29 year olds feel confident in the kitchen).  The survey also revealed that Canadians are consuming too much processed food as opposed to made from scratch food.  This I know is true, even though I make it my mission to not be so with my family.

The findings do not match up with our family or our immediate circle of friends and I was wondering why this is the case.  I have discovered two primary reasons also through Sobey’s research: 1) “When cooking skills are passed down from generation to generation, there’s more enjoyment and collaboration in the kitchen.” In my parents’ house, I recall from as far back as I can remember, being included in the joy of cooking for our large family.  It started with pretty simple tasks: how to peel a potato and shuck corn, to pinching down the edges of a perogy and cutting out the form of a biscuit with the edge of a glass and finally how to make my Mom’s cinnamon buns and blueberry pies and how to perfectly grill a medium rare steak.

2) “Canadians who cooked with their parents (57%) are much more likely to love coking as adults and are more likely to involve others in their own cooking, fuelling a virtuous circle.”  So too from a young age, the kitchen has always been the centre of our home.  First toys were Tupperware, measuring cups and spoons and pots and pans.  Water play at the kitchen sink was much loved as well as playing with a piece of leftover pizza or cookie dough.  Our families’ favourite meals have always been: make-your-own salad, make-your own-sub and make-your-own pizza.  Now that our children are adults, together with their spouses and significant others, we can see the fruits of this atmosphere.  We get invited to their homes for dinners; everyone takes turns making meals at our family cottage and they contribute courses for special celebrations like our birthdays. Heck, in our house, we’ve even had family cook-off competitions.

But we know that we are not typical and that is why Jamie Oliver (a fav in our house)  created a global day of food action called Food Revolution Day to inspire persons the world over to stand up for “real” food.  In recognition of FRD, Sobey’s has launched Canada’s Biggest Potluck Party challenging Canadians to host a potluck leading up to FRD on May 16.

If you want to register your own potluck event, invite friends and plan your potluck luck items, go to http://betterfoodforall.com. You can also access Jamie Oliver & Sobeys recipes, as well as tips and tricks for hosting the perfect potluck party at http://betterfoodforall.com/potluck-inspiration/. You’ll find tons of information there!

Our potluck is scheduled for tonight when we host our monthly Young Families’ Group-a time for parents to socialize with other parents, while I, D and Sister #3 take their kids off of their hands for an evening.  We always start with a family supper-kids in the dining room with us and parents in the living room, eating off their laps.  Our potluck theme is ” Tastes from Home” and we plan on sharing family favourites.

Kath’s quote: “The dinner table is the center for the teaching and practicing not just of table manners but of conversation, consideration, tolerance, family feeling, and just about all the other accomplishments of polite society except the minuet.” -Judith Martin

Love-that is all.

Share on Facebook