Originally published October 14 2005
Chef exposes the dark underbelly of the fast food industry to students
by Mike Adams, the Health Ranger, NaturalNews Editor
On a seven-day tour of Boston-area technical schools, TV chef John Ashton demonstrates how healthy food is made and how restaurants like McDonald's prepare food in mass production.
Wearing designer shoes and an apron, TV chef Jon Ashton stood in a kitchen at the Rindge School of Technical Arts Tuesday heaping scoops of chicken fat into a blender.
Because today he would show them how most large corporations make the bite-sized treats: by combining the skin, fat and miserable pieces of meat from a chicken's carcass with high-fructose corn syrup, bread crumbs and a small mountain of salt.
With the students over his shoulder, Ashton put those ingredients into food processor and whipped them into a thick, rubbery paste.
On a weeklong tour of a few Boston-area technical high schools, Ashton was performing this disgusting demonstration to make a point about healthy food choices.
Most kids, he said, don't even realize what's in the foods they eat, such as the mass-produced chicken nuggets one might find at McDonald's or in the supermarket.
Ashton, who now lives in Florida and used to have a cooking show on the ABC affiliate in Orlando, is traveling this week with representative Marie Frolich from Cabot Creamery and Erin Coffield from the New England Dairy Council.
State Rep. Peter Koutoujian, D-Waltham, has sponsored a junk food bill at the state level, aimed at getting rid of junk food in schools.
The Cambridge School Committee recently endorsed the legislation.
But schools can only do so much, especially on an open campus like Cambridge Rindge and Latin.
Despite the healthy options in the cafeteria, kids can always just go across the street and grab a slice of pizza.
RSTA Culinary Arts instructor Joel LeGault said most students don't eat so healthy, and that this exercise was showing them how to eat better types of the foods they love, like cheese.
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