Mary Collette Rogers is excited to serve as the guide for your vegetable journey.
The Vegetable a Month Club is a natural extension of both her personal and business
experience over the last 30 years:
Enthusiasticfarmer’s market shopper for 20 years; knows practically every farmer
and regularly gleans whatever insights they will share about their vegetables and
Healthy eating speaker for over 10 years, inspiring audiences with talks and workshops
at venues ranging from Kaiser Permanente, Covidien and Boulder Community Hospital
to teen, church and parenting groups
Raised two vegetable-loving children from picky eaters who would barely touch anything
Recipe developer and cooking instructor for Wild Oats Markets and Share Our Strength
and also in many private private venues
Time management and organization coach in the kitchen, specializing in how to optimize
speed and taste while cooking.
Author of Take Control of Your Kitchen,the essential guide to organizing the kitchen
and managing our cooking time, as well as the Dinner! meal management software program.
30-year kitchen veteran and tinkerer, experienced equally with cooking delights and
Most important of all: Vegetable Aficionado, who even eats vegetables for breakfast
and lunch! (Check it out on Twitter) Continually trying, researching and experimenting
with new vegetables and new ways to prepare familiar ones.
If there is one thing I hope to share after 20 years in the healthy eating business,
it is the joy and delightful deliciousness of real food–especially vegetables.
I entered the health and nutrition field in 1990, at the dawn of the low-fat movement,
and quickly became an enthusiastic advocate of all things low in fat. But then,
along came the high-fat,low-carb, movement, with both its bacon, cheese and burgers
and its disdain for all things made from grain. One day it dawned on me: How could
“bad” foods become “good,” and visa versa, practically overnight?
I became suspicious. Surely there must be some eating approach that could guide
us more reliably–and more easily–than fad-of-the-day diets. By this time, I had
been preparing wheat- and dairy-free meals for my family for nearly a decade because
of my children’s food allergies. Without all the bagels, donuts, pizza, burritos,
cheese and myriad packaged foods in the typical American diet, we relied on lots
of vegetables and fruits, unprocessed meats, alternative grains (which were mostly
in whole form), and beans and nuts.
As I searched for an easy, fool-proof way to eat, it struck me: We were already
eating the perfect diet! It was colorful and completely delicious. It kept us amazingly
healthful. It kept us all at a healthy weight, without trying. It was easy to understand
and wonderfully creative. Getting out of the bread and cheese rut had opened our
eyes to the incredible diversity of foods that nature has given us, which led to
my second big revelation: Maybe we were just meant to eat the foods that were put
on the earth for us.
That sounds amazingly obvious. Every other creature on the face of the planet sticks
to the foods nature provides, and they are all blessed with good health and a healthy
weight, without any dieting! Maybe we should follow suit.
I summarized this simple, real food eating approach in The Simple Prescription for
Good Eating that was laid out right at the beginning of my book, Take Control of
Your Kitchen. It has now become popularized in books like Omnivore’s Dilemma, How
to Eat, and so on. And no wonder, because it’s just the way things were meant to
be. It’s like coming home to rightness because it’s so easy and natural.
Except that we live in a toxic food environment and hyper-busy culture which makes
it extremely challenging to follow this simple prescription. For 20 years, my business
has been devoted to helping busy people organize their time, kitchen and thoughts
to make healthy meals manageable, even with our insanely busy schedules. During
this time, I noticed that one part of the Simple Prescription was particularly difficult
to execute: Eating a lot of vegetables.
Practically every health study that hits the newsstands reinforces the miraculous
benefits of eating more and a greater variety of vegetables. But only one in ten
of us eats the recommended levels–and that’s often only because potatoes are counted
as a vegetable!
So now, finally, my life-calling has become clear: Vegetable Guide. It’s been a
long time coming, but I’m excited to fill the position. My 20-year vegetable journey
has enlightened me: I now know that far from being foods we put on the plate only
because we should, vegetables are a gift of color, texture, flavor and interest that
can make all of our meals a celebration. And don’t forget all the good things they
offer for our bodies.
Can I share this gift with you? Please accept my invitation to begin a vegetable
journey today. I will be happy to serve as a guide to get you started and to stick
with you as long as my services can be of help. But it won’t be long before you
begin soaring on your own!
Welcome and Wishes for Many Happy Vegetable Meals,
The Vegetable a Month Club: Who’s In Charge?
An Invitation. . .
Mary Collette Rogers
Certified Vegetable Guide
Besides just cooking them, I’m learning to grow vegetables, too
But my fall harvest was mostly squash and a few tomatoes. Thank goodness for the