Portland Oregonian • March 3, 2012
Tracie McMillan grew up on Tuna Helper and Ortega Taco Dinners and was raised to believe that farm-fresh, home-cooked food was for “fancy” people. But a decade ago, while covering the poverty beat for a small New York City magazine, she jettisoned these class assumptions about food. Writing about a program that teaches low-income youth to cook healthy food, she met 18-year-old Vanessa, who loved vegetables and wished she had a farmers market in her neighborhood but was resigned to eating what’s cheap and accessible: Burger King Whoppers and processed food from the supermarket.
