Teaching People How to Cook and Eat

I often do more than just lecture when appearing at
conferences or before college audiences. I delight
in giving cooking demonstations.

I must have been born with the Graham Kerr gene. There
is a bit of Galloping Gourmet in me. I recognize that
meat eaters will happily embrace a plant-based diet,
if they can be shown that vegetarian foods can be
delicious when prepared creatively. Give me George Bush,
Senior, and I'll soon have him eating broccoli out of my
sautee pan. Having attended America's premiere cooking
school in 1976 (the Culinary Institute of America in Hyde
Park, New York), and having worked in and owned a number
of restaurants, I have more than a desire to share some
of my cooking secrets and skills with you. I have an
obligation.

Many years ago, Ellen Gould White recognized that
educating children to cook healthy meals was a
primary responsibility of adult teachers and parents.
I have adopted her most eloquent comments and prophecies,
and built this list of the Ten Rules of Teaching People
How to Prepare Food.

Rule #1

"Foods that are healthful and life sustaining are to be
prepared, that men and women will not need to eat meat."
(1902)

Rule #2

"It is a religious duty for those who cook to learn how to
prepare healthful food in different ways, so that it may be
eaten with enjoyment. Mothers should teach their children how
to cook. What branch of the education of a young lady can be
so important as this? The eating has to do with the life. It
is highly essential that the art of cookery be considered one
of the most important branches of education. There are but few
good cooks."
(1868)

Rule #3

"Before children take lessons on the organ or the piano they
should be given lessons in cooking. The work of learning to
cook need not exclude music, but to learn music is of less
importance than to learn how to prepare food that is wholesome
and appetizing."
(1868)

Rule #4

"Do not neglect to teach your children how to cook. In doing
so, you impart to them principles which they must have in their
religious education. In giving your children lessons in physiology,
and teaching them how to cook with simplicity and yet with skill,
you are laying the foundation for the most useful branches of
education. Skill is required to make good light bread."
(1870)

Rule #5

"It is our wisdom to prepare simple, inexpensive, healthful
foods. Many of our people are poor, and healthful foods are
to be provided that can be supplied at prices that the poor
can afford to pay. It is the Lord's design that the poorest
people in every place shall be supplied with inexpensive,
healthful foods. In many places industries for the manufacture
of these foods are to be established. That which is a blessing
to the work in one place will be a blessing in another place
where money is very much harder to obtain."
(1905)

Rule #6

"There is much to be learned regarding the preparation of
healthful foods. Foods that are perfectly healthful and yet
inexpensive are to be made. To the poor the gospel of health
is to be preached. In the manufacture of these foods, ways
will be opened up whereby those who accept the truth and
lose their work, will be able to earn a living."
(1901)

Rule #7

"As the truth is presented in new places, lessons should be given
in hygienic cookery. Teach the people how they may live without
the use of flesh meats. Teach them the simplicity of living."
(1906)

Rule #8

"Skillful teachers should show the people how to utilize to the
very best advantage the products that they can raise or secure
in their section of the country. Thus the poor, as well as those
in better circumstances, can learn to live healthfully."
(1902)

Rule #9

"Greater efforts should be put forth to educate the people in
the principles of health reform. Cooking schools should be
established, and house-to-house instruction should be given
in the art of cooking wholesome food. Old and young should
learn how to cook more simply. Wherever the truth is presented,
the people are to be taught how to prepare food in a simple,
yet appetizing way. They are to be shown that a nourishing diet
can be provided without the use of flesh foods."
(1909)

Rule #10

"The science of cooking is not a small matter. The skilful
preparation of food is one of the most essential arts. It
should be regarded as among the most valuable of all the arts,
because it is so closely connected with the life. Both physical
and mental strength depend to a great degree upon the food we
eat; therefore the one who prepares the food occupies an
important and elevated position."
(1913)

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