Cookbook author Holly Clegg, second from left, and Vermilion Parish school child nutrition supervisor Amy Fremin, far left, work with Vermilion Parish lunchroom workers during a professional development workshop. Photo by Bruce Schultz

News Release Distributed 02/06/15

MAURICE, La. – A nationally known cookbook author told Vermilion Parish teachers and school cooks Feb. 3- 4 about easy ways to cook healthy foods, and she later worked with school cooks on ways to make school lunches tastier and healthier.

Holly Clegg, of Baton Rouge, spoke at a professional development workshop for Vermilion Parish school employees at Abbeville High School and North Vermilion Catholic High School. She was joined both days by LSU AgCenter 4-H agents who talked about wellness programs for 4-H Club members.

Clegg said healthy meals can be good-tasting. “You’d be surprised how many good recipes are diabetic-friendly,” she said.

She came to the parish through a program, Activate4 Kids by United Healthcare.

Shannan Waits, LSU AgCenter 4-H agent in Vermilion Parish, told the educators that the 4-H healthy living program stresses better dietary habits and exercise. She said the program is one of the most popular among the parish’s 1,300 4-H Club members. “We’re hoping they’re learning in a fun way.”

She said the 4-H program is designed to provide students with more learning opportunities. “Our goal is to complement what’s going on in the classroom.”

Mandy Armentor, LSU AgCenter area nutrition agent, said a 4-H cooking camp offered in the summer stresses healthy eating. “It’s more of a way to get the kids to eat healthy and to try new foods.”

Dan Devenport, LSU AgCenter horticulture agent in Vermilion Parish, said the Herrod and Eden Park Elementary schools have expanded their gardens to help children learn the value of growing their own food and tasting new vegetables. He said the school garden program may expand to more schools this year.

Clegg also worked with cafeteria staffs and family consumer science teachers from across the parish to cook in the two schools, both equipped with kitchens through a ProStart grant provided by state and national restaurant associations.

At North Vermilion Catholic High School, the cooks worked on four recipes – chicken fajitas, Dijon carrots, a salad and cornbread.

Amy Fremin, Vermilion Parish child nutrition supervisor, said food can be made to taste good and meet national standards. “That’s what we’re trying to show everybody,” she said.

Bruce Schultz