Michelle Obama’s Agenda Includes Healthful Eating
By RACHEL L. SWARNS

THE television cameras were rolling, the journalists were scribbling and the first lady, Michelle Obama, was standing in a soup kitchen rhapsodizing about steamed broccoli. And homemade mushroom risotto. And freshly baked apple-carrot muffins.

Mrs. Obama was praising the menu last week at Miriam’s Kitchen, a nonprofit drop-in center serving this city’s homeless. And she seized the moment to urge Americans to provide fresh, unprocessed and locally grown foods to their families and to the neediest in their communities.

“You know, we want to make sure our guests here and across the nation are eating nutritious items,” said Mrs. Obama, who served lunch to several homeless men and women and delivered eight cases of fresh fruit to the soup kitchen, all donated by White House employees.


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