Chef Jernard Wells is the self-proclaimed Chef of Love. Famous for his time spent on Food Network Star and Cutthroat Kitchen, Chef Jernard believes food and love go hand-in-hand and wants everyone to know how easy cooking can be – and how much excitement it can add to your life. The National Peanut Board sat down and dug into how the Chef of Love shares his passion for food, social media, and of course, peanuts.
Reducing food waste is good for our bodies, our environment and our wallets. When I learned that the theme for National Nutrition Month was "Go Further with Food" with a focus on reducing waste, I immediately thought about the versatility and sustainability of peanuts.
With a population that will reach nine billion by 2050, there is a real need for sustainably sourced foods. Water-efficient, nutrient and energy-dense crops, such as peanuts, are key to meeting the food supply and nutrition demands of the future.
It’s no secret that many Americans fall short when it comes to eating the recommended five daily servings of fruits and veggies, despite the health benefits. Many of us know we should be eating more fruits and vegetables. So, why aren’t we getting enough? Here are some common barriers to fruit and veggie consumption, and strategies to help you add more produce to your plate.
Greg Gill is a passionate peanut farmer who’s quick to laugh and to make a friend. He travels with koozies emblazoned in bright orange with his farm’s name, ready to pass out to virtually everyone he meets—from Napa Valley, California to his hometown of Walnut Ridge, Arkansas.
Forty states are expected to have water shortages over the next ten years. U.S. communities are starting to face both quality and supply issues, unrelated to drought, according to the U.S. Environmental Protection Agency (EPA). America’s agriculture sector accounts for about 80 percent of U.S. water consumption, according to the USDA.
And peanuts are the most water efficient of all nuts, using only 4.7 gallons of water to produce one serving (1 ounce) compared to almonds, for example, which use 80.4 gallons per ounce. Worldwide peanut production contributes to just 1 percent of the global water footprint, which is the measure of water used to produce goods and services.
“Southern food is more than fried chicken and biscuits,” said Virginia Willis, James Beard Award-winning chef, cookbook author and Editor-at-Large for Southern Living magazine and author of the popular column “Cooking with Virginia.” Though many people associate Southern food with deep fried and butter-laden meals, Willis argues that misperception overlooks the rich cultural history and agricultural nature of the cuisine. She sees the regional fare as a wholesome way to use fresh, local ingredients, like peanuts; and she’s helping others rethink Southern food.
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