Laura R., and her two daughters, ages 2 and 4

Photo courtesy of Children's Museum of Manhattan

"My girls (ages 2 and 4) were in your Saturday “cooking” class at CMOM the weekend before Thanksgiving. I wanted to let you know that we have made and served 'bunny salad' almost a half dozen times since then! Ellie went shopping with my husband on Sunday and she INSISTED that he buy kale. Skeptical, he bought it, and the girls made it for us that night. We’ve been gobbling it up ever since. I just had some now! It was supposed to be for lunch, but I couldn’t wait."

"Introducing our kids to the pleasures of real, whole foods in the kitchen and on their plates is one of the best forms of nutrition education. From decades of experience watching kids scarf up everything from roasted beets to homemade hummus, we've seen that children can be adventurous eaters when given the opportunity. Yet it is a process that takes time and patience! 

I am excited that  Kids Food Reboot will support families to explore a wide range of foods – together.  Enjoying diverse family meals is one of the most effective  forms of nutrition education for lasting behavior change."

- Pamela Koch, Edd Rd, Executive Director and Research Associate Professor of Nutrition Education, Laurie M. Tisch Center for Food, Education and Policy, Teachers College, Columbia University


Use #KidsFoodReboot to share your stories, recipes, and ideas!

You can be featured as our 'Rebooter of the Week'! 

"I can’t think of anything better for kids’ health than teaching children to cook and to appreciate  many types of food.  What a good idea this is." ​

- Marion Nestle, professor of nutrition, food studies, and public health at New York University and author of 'What to Eat'

advocates & professionals


David Guas

Owner/Chef, Bayou BakeryArlington, VA and Washington, DC (coming this winter)

Host, Travel Channel's American Grilled

Todd Gray

Owner/Chef, Equinox Restaurant, Washington, D.C. 

“Children begin their food rebellion at a young age - especially if they know we want them to be healthy eaters; so, I try to give them food that is good for them without letting them know it’s good for them!”

​Here's a picture of Todd's Toasted Golden Quinoa with Heirloom Glazed Carrots and Sauteed Baby Brussels Sprouts, a vegan dish that is very popular with teens.



Mary Sue Milliken

Co-Chef/Owner, Border Grill Restaurants & Truck Chef, Restaurateur, Cookbook Author, & TV Personality "Top Chef Master" & "Too Hot Tamales"

chefs & Restaurants

Mom, Danielle O., and son Brendan, Age 7 

Photo courtesy of Danielle O., NYC

Robert Wiedmaier

​CEO/Executive Chef, RW Restaurant Group (Marcel'sBrasserie BeckMussel Bar & GrilleWildwood KitchenBRABO)

Shaun Doty

Co-Owner/ Executive Chef, Bantam + Biddy, Chick-a-Biddy, Atlanta, GA