Page 31 - The Peorian, Vol 3 Issue 2

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thePeorian.com The Present
techniques, as well. “Part of the
course is learning to find the best
food in the grocery store, how
to read the ingredients. I tell my
students that if they don’t un-
derstand all the ingredients, put
it back. I want them to develop
a healthy attitude about healthy
eating,” Turney said.
Turney blames his generation
for causing healthy cooking to
become a lost art. He knew how
to cook from an early age because
his mother wanted to make sure
he had all the basic domestic
skills — including laundry and
cleaning and others — before he
left home as an adult.
“Not everybody was as lucky
as I was in that regard. It was
right after the war years that
corporate America started doing
things like TV dinner, and then
fast food restaurants, We became
a very mobile society, which
made it easier to hit those restau-
rants or find other ways to avoid
cooking. We since have lost gen-
erations that didn’t know how to
do it. I hope I can teach some of
them how, anyway,” he said.
For now Turney is happy doing
that, but admits he may someday
want to sell the school. “I enjoy
it a lot but it can be a lot of work.
Right now I can do it. I don’t
have any trouble keeping up with
the younger people. I’ve been
blessed with good health. I’ll be
here a while,” he said.
“We have a lot of fun here.
I’m doing what I want to do and
enjoying it. That’s what it’s all
about, really”