Bobby Flay Takes a Selfie to Support Fresh Produce for All
For many of us, a new school year is all about a fresh start — and that includes refreshing our families’ diets with fresh fruits and vegetables. However, for nearly 30 million Americans, access to affordable, quality produce is a daily struggle.
Bobby Flay is no stranger to the idea that people want to eat more fruits and vegetables. Just take his restaurant, Gato, located in New York City’s SoHo. The most popular dish on the menu, kale and wild mushroom paella, is a vegetarian delight. What’s more, New Yorkers are willing to shell out $32 for it seven nights a week. “When I put it on the menu, I thought, ‘No one is gonna order this thing,’” says Bobby. Now, it’s the dish that keeps people coming back for more.
This experience is one of the reasons Bobby is serving as a brand ambassador for Naked Juice — and this time he’s brushing up on his selfie skills. For every selfie taken with a fruit or vegetable (like his above) and tagged #DrinkGoodDoGood, Naked Juice will donate 10 pounds of produce to communities in need. “As someone who makes a living feeding people, I’m always looking for ways to give back,” says Bobby.
In addition to giving your selfie stick a workout, here’s how you can make the most of the fruits and veggies in your grocery bag:
- Buy sturdy greens like kale, arugula and radicchio that will last longer in the fridge. That way you don’t need to use them the second you bring them home from the store.
- Don’t throw out wilting greens. Cook them! A little olive oil and garlic go a long way here.
- Stretch your produce by cooking it with inexpensive ingredients like rice, beans, eggs and polenta. These ingredients can turn produce into a whole meal. (Think: Bobby’s best-selling paella!)
- Know where to store your fruits and vegetables. Not everything belongs in the fridge.
- Most importantly, don’t forget about it. Regularly take inventory of your fridge and pantry to figure out what you need to use up.
Bobby offers tips for stress-free grilling.