It’s long overdue for me to write about Jamie Oliver and his Food Revolution. J and I have been Big Fans of his since the Naked Chef on PBS, which first aired back in 1999 and continued for three seasons. I would say it’s what really took our cooking/eating from pretty good to better and better. Beyond his adorable accent and youthful energy (even now, with four young children running around at home!), it’s his unique approach to simple, fresh, whole, and delicious that we so appreciate.

More recently we’ve found Jamie at Home and Jamie Does… (‘Jamie’s Food Escapes’ in America) on the Cooking Channel. In the former he’s cooking straight out of the garden and we like the many casual spots he has for cooking, especially the outdoor oven and sitting on a stool by the range (good idea.) And in the latter it’s fun to watch him explore the markets, learn about regional flavors/traditions/specialties, and then put his own creative spin on it. Of all the cooking shows we watch and cookbooks we read, no one has inspired us to cook up more of their recipes than Jamie, and it is always Really Tasty and Really Healthy.

The other thing we really respect, admire, and appreciate about Jamie is his passions for helping youth (our future!) find their way in our challenging and crazy world, and making school food Good Food. Season 2 of his Food Revolution is airing on ABC right now. We were actually amazed that he’d want to come back to America after the really tough go he had during Season 1 in Virginia. But, when you are really passionate about helping people be their healthiest, happiest selves, you do find the energy to keep on keepin on. Amen. Here’s what the Food Revolution is all about:

The Food Revolution is working to make sure every child grows up knowing what real food is, how to cook with it, and eating it at home and at school, in order to fight the impact that a diet of processed food is having on our children’s health

We need your support to help us run campaigns that mobilize people to replace junk food with meals cooked from scratch in schools, inspire people to improve their health by cooking more with fresh ingredients, and put critically needed food education and cooking skills in communities across America.

While it’s not surprising that public school food, as a whole, is highly processed and preserved, it is still astonishing, and disheartening, to actually see what American children are being fed each day. So thank God for Jamie and his team (to do all that he does – When do you sleep/rest/rejuvenate, Jamie? – it’s clear he has a great family, great team, and great network.) Keep up the Great Work, Jamie. We are rooting for you!

We ask all of our friends, family, and connections to join us in signing the petition and supporting the Food Revolution. We can accomplish great things when we are healthy and happy.

P.S. We made Sexy Swedish Buns from Jamie’s Food Escapes, Stockholm, recently – chewy and yeasty on the inside, crispy on the outside,  just a hint of sweetness and citrus. Love the cardamom and ya, they “look bloody gorgeous” (see photo.) I’m thinking they’d be perfect for a Sunday hike and picnic in the sunny hills…