This week, The Tennessean's Nashville Cooks series profiles Agenia Clark, CEO of the Girl Scouts of Middle Tennessee. Even though Agenia Clark, CEO of the Girl Scouts of Middle Tennessee, had dinner plans out with a friend, she still wanted to get food on the table for her family first. So to make it happen, she started early.
Clark showed reporter Jennifer Justus how she makes a simple, quick, inexpensive and healthy meal of roasted salmon with a splash of wine and a glug of olive oil, heaped with fragrant herbs. She spices sweet potatoes with cinnamon and nutmeg and gives a pan of broccoli — dressed with hardly anything more — a quick trip in the oven.
“This is a meal I do repeatedly,” she said. “They like it ’cause it’s flavorful, and I like it ’cause it’s nutritious and low-calorie.”
Justus writes, "Clark’s focus on good health serves as a reminder that the Girl Scouts organization, which celebrates its 100th anniversary this year, is much more than cookies. The group offers age-specific and educational paths called journeys — some with a food focus. While Brownie Scouts might learn to make a snack, Ambassador Scouts in the 11th and 12th grades learn to make a meal. Journeys also teach nutrition and important definitions such as what it means for food to be grown organically."
Clark joined the Girl Scouts organization through her church youth group when she was in the first grade. The cooking influence in those days came from campfires when they would tuck packets of vegetables or fish wrapped in aluminum foil into the fire, or make pots of chili.