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Photo courtesy of Chris Terry.
The cookbook, which features healthy versions of traditional African-American and Caribbean recipes, is an ongoing project of the Historic Overtown Public Health Empowerment (HOPE) Collaborative, an FIU-community partnership that promotes health and empowerment. As part of the project, students from Booker T. Washington bring recipes from home and learn how to change the recipes to make them healthier.
HOPE and the Overtown Cookbook have their genesis in a community study that identified high mortality rates from cardiovascular disease in the Overtown community and detailed the health impacts of social factors such as poverty and disenfranchisement. The study, published in the American Journal of Public Health in 2008, was conducted by HOPE co-founders, including Dr. David Brown, chief of family medicine and assistant professor in the Department of Humanities, Health and Society at FIU’s College of Medicine; Tony Jennings, an Overtown native and teacher at Booker T. Washington; and Luther Brewster, chief of policy and community development at FIU’s College of Medicine.
The Overtown Cookbook project is a community collaboration involving Miami-Dade County Public Schools, FIU, and other community partners, including the Miami Foundation. It is one of many collaborative efforts between Miami-Dade County Public Schools and FIU that benefit the community.
WHEN: Friday, Feb. 25, 2011 at 3:30 p.m.
WHERE: Booker T. Washington Senior High School, 1200 NW 6th Ave., Miami.
WHO: Jamie will meet with HOPE co-founders Brown and Jennings, as well as students, faculty and administrators from FIU and Booker T. Washington Senior High. They include Booker T. Washington Principal William Aristide; Cheryl Carter, assistant director of the Institute for Hospitality and Tourism Education and Research at FIU’s School of Hospitality Management; and Ana Ruiz, an intern with the Stempel College of Public Health and Social Work who has been involved in the Overtown Cookbook project. Other key contributors to the project include Tania Rivera, assistant clinical professor in the department of Dietetics and Nutrition at the Stempel College of Public Health and Social Work and members of FIU’s Student Dietetic Association.
Jamie is known around the world for his campaigns to raise awareness of nutritious food and cooking and their impact on the lives of everyone, especially children and other vulnerable groups. He has set up The Jamie Oliver Food Foundation to promote food education and cooking skills and improve the American diet and kids’ health prospects. His award-winning TV series, Jamie Oliver’s Food Revolution put a spotlight on Americans’ eating habits, declining cooking skills and poor school food. His supporting campaign has already attracted over a half million people to call for better school meals and improved food education.
Jamie has just finished shooting the second season of the Emmy award-winning, Jamie Oliver’s Food Revolution for ABC in Los Angeles and is about to launch the Jamie Oliver Food Foundation next week. Jamie is in Miami for an appearance at The Food Network South Beach Wine & Food Festival.
Media Contacts: Madeline Baró at 305-348-2234 or John Schuster at 305-995-1825.
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