CDCR is gearing up for flavor as we mark International Hummus Day on May 13 and National Vegetarian Week beginning May 15. (See the video below.)
“Let’s spread on the hummus,” jokes Lance Eshelman, Departmental Food Administrator. “We are celebrating Internation Hummus Day in CDCR with the introduction of two exciting hew hummus varieties – chipotle and fiesta.”
What makes hummus such a beloved snack? For starters, it’s incredibly healthy. Hummus is low in fat, high in protein. It’s a versatile and nutritious spread made from chickpeas, tahini, olive oil, lemon juice, and garlic.
Moreover, hummus is a plant-based food, making it ideal for healthy eating. Its protein content makes it a meal component, perfect for those looking to incorporate healthy eating options into their diet.
CDCR promotes healthy food choices like hummus
CDCR’s commitment to promoting healthy choices is evident as they eagerly work to introduce plant-based diet (PBD) options. This move underscores their dedication to offering nutritious and delicious food choices.
“By incorporating healthy eating options into our standardized menu guidelines, CDCR ensures each incarcerated individual has access to a balanced and nutritious diet,” says Eshelman. “We are excited to introduce our new plant-based diet initiative.”
In partnership with Forward Food, CDCR’s menu initiative offers creative PBD recipes using pea protein, a versatile and sustainable plant-based protein source. Pea protein offers numerous health benefits, including being rich in amino acids, easily digestible, and hypoallergenic.
The partnership has embarked on developing pea protein diet menus. In August, selected institutions will participate in a plant-based menu initiative. These institutions will offer pea protein dishes every Monday and Friday for four weeks.
This initiative aims to educate incarcerated individuals and staff about the benefits of plant-based eating while diversifying meal options. CDCR will continue to offer existing chicken and beef meals while expanding plant-based options statewide by January 2025, promoting health, sustainability, and wellness across all facilities.
“The inclusion of plant-based foods like hummus and protein aligns with our policy to provide diverse and nutritious meal options. (By doing so, we’re) supporting the health and well-being of our entire community,” says Eshelman. “I am thrilled that we now have a variety of hummus flavors (as well as) a professionally trained chef assisting CDCR with enhancing our plant-based diet.”
Story by Todd Javernick, public information officer
Office of Public and Employee Communications
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Learn more about the California Model on the CDCR website.
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