Father’s Days and tuffed Shiitake Mushrooms

In honor of Father’s Day, Elizabeth M.Ward, M.S., R.D. reflects on the values her father instilled in her as a child, specifically the importance of healthy eating and family meal times.

Last month, in honor of Mother’s Day, I wrote about how my mother and my grandmother passed down their love of good food and healthy eating to me, and how I try to do the same for my three girls. My father was also an influential role model who, along with my mom, helped me learn to love a variety of foods and value family meals.

When I was a child, most dads steered clear of the kitchen. Not mine. He loved to cook so much that I thought all fathers did! It wasn’t until high school that I found out otherwise.

When I was growing up, my family was slightly ahead of the curve because my mom worked full-time outside the home, just like my father did. While my mother did the grocery shopping and prepared most of the , my father would often help with weeknight dinners by setting the table and getting the meal started. But his Sunday meals are what I remember best.

My dad thought long and hard about what to serve every week for the big mid-day meal, which often included beef, pork or poultry, a potato dish, and a variety of vegetables, including stuffed , which he adored. (My mom made dessert.)