Sometimes, it only takes a small group of people to start a revolution.
In 2009 in Huntington, a small movement turned into a nationwide phenomenon, inspiring changes in school lunch menus and the way people think about food. How strong is the momentum from the Food Revolution, and how has it snowballed?
Each Friday at 7:00 a.m. on Eyewitness News This Morning and on Eyewitness News at Noon, we'll bring you unique recipe ideas, cooking ideas, ways to shop for healthier food, and how to budget for it.
Then each Friday night at 6:00 and 10:00, tune in for the Food Revolution Now. Find out how Huntington continues to get healthier, and how they're spreading that message not just around West Virginia, but across the globe.
Don't forget to send us your feedback. Follow us on Twitter @FoodRevNow, find our Facebook page Food Revolution Now, or send me an email at  DWilcox@wchstv.com.
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May 18, 2012
Moving To Fight Childhood Obesity 
May 18, 2012
Part 2: Portobello Wellington
Chef Jason Oestreicher, who recently opened Chef Jason's du Soir Bistro inside third and NINTH deli in downtown Huntington is showing us how to make a great vegetarian dish called portobello Wellington. It's got "meaty" mushrooms stuffed with creamy risotto. This recipe is so spectacular, we couldn't fit it all in one segment! Check out Part 1 for the first part of the video.
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