Written by Michelle Bryant, as shared by Kathy Trill
Kathy Trill is the creator and owner of Palmetto Kids Cooking: Next Generation Strong. She came about this endeavor after reading an article that struck her to her core. The article stated this is the first generation of children who will not live as long as their parents. While working as an administrative assistant at a local university and studying business, she felt unfulfilled and realized she was on the wrong path in life. After her eyes were opened to how kids are getting sicker and dying sooner, it was clear what her mission was—but how was she going to change anything from behind a desk and armed with only a business degree? What role would she play in order to make childhood diseases such as diabetes or heart disease a part of the past?
Getting on the right path included changing her studies from business to health coaching and nutrition. The journey began at the Institution for Integrated Nutrition, where she received her health coaching certificate after the 42-week online training.
“I never saw myself teaching children in a classroom. That is why I think this passion chose me,” she tells Focus on Fabulous magazine. “At first, I thought my target market was middle-aged women like myself,” but that same continued to invade her mind and thoughts. Kathy changed her focus to what children eat and seek solutions to this problem. Now, she does more than teach kids how to cook; she educates parents also.
Kathy believes that food effects mood and behavior. She is currently employed full-time at a public detention center for children ages 7–17. As a juvenile correctional officer, she has hopes of educating juveniles on eating habits, nutritional values, and culinary skills, as well as empowering positive food choices, behavior, and pride in meal planning and preparation.
She is pursuing a bachelor’s degree in culinary arts management through Charleston Arts Institute to gain knowledge to support her future endeavors as her business grows.
Ironically, Kathy has not always been skilled in the kitchen. She recalls a time in her early thirties when she gratefully received a case of pink salmon from a very dear friend who made finding deals his mission in life, and he loved sharing the overflow. Determined to creatively use the pink salmon in some form, Kathy rummaged through her pantry and discovered a bag of dried field peas and proceeded to create some sort of “sauce.” Barely remembering, she told us she thinks it had a small amount of ranch dressing in it. She laughingly recalls that not only were the peas crunchy, but the salmon had visible bits of vertebrae, and she could not even entice her kids to eat it. It was a complete catastrophe.
In fact, her daughters were more than willing to give up dessert if they didn’t have to consume this awful meal. “The ‘Field Pea Surprise’ will live longer than me. It comes up every time my daughters and I gather for a meal.” Kathy admitted, “My mother was a short-cut cook who used Hamburger Helper way too much. She had no patience for kids in the kitchen, and the only cooking tip I remember receiving from her was to turn the burner down when bacon grease started popping and making a mess. If the food couldn’t be on the table in fifteen minutes or less, she didn’t buy it. So, that is probably why I had no idea that beans are to be soaked overnight.” She laughingly adds, “Isn’t that what the microwave is for?” Everyone has a ‘kitchen catastrophe’ story to tell. Kathy told us hers because she wants people to know that they have to start somewhere and there is no judgment in her classes. She says, “We meet everyone where they are and help them reach the goals that they have set for improvement.”
Kathy wanted to reach more parents in need, so what better way than to volunteer her culinary services at Lowcountry Food Bank? It was while teaching the culinary section of Cooking Matters in various classes that Kathy realized she was not alone—there are a lot of young parents who are not at all comfortable in the kitchen. It was through LCFB Cooking Matters classes that she met parents and other adults who had never even boiled an egg, let alone cooked a meal.
“Not having an adult in the house who knows how to cook is kind of a raw deal for the kids and should be considered a form of food insecurity.” Kathy passionately told us. “Teaching these children to be confident in the kitchen through kitchen safety and cooking skills benefits an entire family, as well as multiple generations.” Palmetto Kids Cooking offers parent and child classes and events that create memories and foster one-on-one time. Naturally, the parents learn vicariously through their children about the basics of food and nutrition, that is part of her plan. Camp Cook and Glow (summer and winter camp) is a great place for children to learn about holistic nutrition while having fun with cooking. Each day has a cooking lesson in the kitchen and ends with an hour of fun physical activity. Classes and workshops provide more concentrated approaches to specific needs.
In 2015, when Kathy started Palmetto Kids Cooking, South Carolina was listed as second in the nation for childhood obesity and diet related diseases such as diabetes, high blood pressure, heart disease and more. Kathy wholeheartedly believes in teaching the next generation awareness that what goes into their food ultimately goes into their bodies.
Through all Palmetto Kids Cooking classes and camps, children are taught the importance of reading food labels. Reading the ingredients of a food-like product is just as important as portion control. “If you can’t pronounce [an ingredient on the list], don’t eat it,” she says. Kathy also explains that most people think eating healthy is expensive. “I teach them how to eat healthy and make the most of their food dollars. Eating out is expensive. We do not realize the adverse cost of healthcare from eating processed foods.” In fact, one of the first things Kathy does is teach her pupils how to make a healthier version of their favorite fast food item. She says that most often it is better tasting when they make it themselves. She constantly reminds her students to think about how they can make their food more nutritious. The body is magnificently designed to heal itself when given the right nutrients, but we get in the way of that process by filling our bodies with “food” that can harm us.
She also helps kids who struggle with food aversions to embrace foods they have avoided in the past. Quite often their acceptance astounds parents as the children explore and eat foods they previously rejected. Self-esteem and confidence increases in child and parent.
One example of a triumph Kathy experienced through her program was an autistic child who made a fruit and yogurt smoothie. Although he would not even touch a piece of fruit when he came to her class, he was willing to experiment with the yogurt and created a delicious smoothie he was proud to consume and share. She and parents have witnessed children eat baby spinach leaves that before would not eat anything green. If fact, Kathy told us, “Parents get so excited that it makes me wonder if they enrolled their child for themselves rather than for their child. It is a fact that parents benefit as much as the children.”
Through Palmetto Kids Cooking’s Camp Cook and Glow, Kathy gets her young campers excited about cooking during the popular Disney-inspired camp. As the movie Ratatouille is playing in the background, the young campers are preparing the hands-on ratatouille (a dish made with tomatoes, zucchini, yellow squash, eggplant and more.) Kids who have never tried any of the ingredients happily eat the ratatouille they created.
Palmetto Kids Cooking offers after-school programs through the local Wings for Kids organization and at the Hazel Parker Recreation Center in downtown Charleston. She and her team also host private cooking classes, events, and birthday parties.
As you can see, Kathy is very passionate about what she does and is continually seeking answers to tough questions, educating, and informing. We were very informed and thrilled to feature her in this summer issue and felt it timely with school out and loads of activities at play. But Kathy left us with this thought, and we wanted to leave you with it as well. “When a mother is pregnant, she is typically so in tune and conscientious about what she puts in her body and how different things will affect her baby. Once the baby is born she continues that mindset while nursing so not to interfere with her new baby’s digestion and continued healthy development. But then, at around 24-months old, without the guidance and support she has received from first her OB/GYN and then the child’s pediatrician she falls off track regarding properly nourishing that little gift. Not only does mom revert back to bad eating behaviors, but the children are subject to those behaviors, too.” Why? What is the reason? Convenience? Lack of knowledge? Lack of cooking skills?
Making childhood obesity and diet-related disease in children a thing of the past is the goal. Home base is in your kitchen.
What do you think? We think it’s time to get our kids in the kitchen.
Kathy Trill is the owner of Palmetto Kids Cooking, and her mission is to make the next generation strong through teaching children and their parents the art of cooking real food. In 2017, she was recognized by SCORE and Sam’s Club as a finalist for the American Small Business Championship. Kathy is pursuing a BS in Culinary Arts Management at the Charleston Arts Institute and holds an AS in Business from Southern Wesleyan University. Her health coaching certificate is from the Institute for Integrative Nutrition.
Kathy lives with her husband, Steve, in Summerville, SC. They are both correctional officers and run Palmetto Kids Cooking as a team. Her favorite thing to do is spend time with her grandchildren.
For More Information Visit:
PalmettoKidsCooking.com | Facebook.com/PalmettoKidsCooking | Instagram.com/Palmetto.Kids.Cooking | Twitter.com/kathytrill | LinkedIn.com/IN/KathyTrill