Taylor said, the farm offered diabetes screenings to its 4,000-plus employees. They’re also offered free Taylor Farms products. “Weekly at our retail facility, employees are given four or five bags of fresh salads and other vegetables to take home and share with their families,” she said. The goal, she added, is to start people thinking about ways to eat healthy meals at home. Speaking of which, Taylor has taken that idea to her own kitchen, where her three young children are more than happy to help. “They love it,” Taylor said. “They love to make the salad, which I think is wonderful. They come in the kitchen and they see me chopping vegetables, and they see a salad kit on the counter, and they ask if they can grab a stool.” To which she replies: “Sure. Just don’t put all the dressing on—don’t do it too early.” She said she’s especially encouraged when they taste the ingredients along the way. “They’re tasting fresh vegetables,” Taylor said, “which is exactly what you want for a little kid growing.” Quality, not just quantity In cooking with her chi ldren, Taylor’s putting together two of the Power Nine: Plant Slant and Loved Ones First. Among the other concepts: having a purpose, being with the right group of friends, exercising and having a glass of wine with friends (that last one is officially called Wine at Five). After all, DiTullio doesn’t just want you to count birthdays on your way to a century’s worth—she wants you to have fun along the way. “We always say, ‘Who wouldn’t want to live to be a hundred?’ but you want to live a longer, healthier life,” DiTullio said. “You don’t just want to live to be a hundred. You want to be a hundred and live.”
Before COVID-19 put an end to large gatherings, the Blue Zones Project hosted events to help people learn creative ways to live a healthier life. Above, chef Jason Giles shows how to make plant-based dishes. Below, a human-powered smoothie maker draws crowds.
Kevin Hecteman khecteman@californiabountiful.com
MORE ONLINE Want to taste a Blue Zones-official dish? We have the recipe for Salinas Valley mushroom and artichoke paella at californiabountiful.com.
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