The California Women, Infant, and Children (WIC) program is getting a food makeover! The statewide program announced it has recently expanded its food options during a kick-off celebration at our Market on the Mall. This is the first major change to the foods that WIC provides since the program’s inception in 1974.

WIC participants will now receive fruits and vegetables, whole wheat bread and grains and other expanded options in addition to milk, cheese, eggs and other foods that have always been offered.

State and local staff – including WIC Program Chief Linnea Sallack, our own WIC Director Wilma Austin, and Linda Shelton, a Registered Dietitian in our WIC office – joined local chef Garrett Henderson from Slates in a cooking demonstration during the event. Their goal was to show the audience how they can prepare healthy recipes using fresh fruits and vegetables. Assisting the group was Cherri Crawford, a WIC mom, who credits WIC for the health and nutrition of her children.

The new WIC options emphasize reduced-fat dairy products and include tofu and soy beverage as an alternative to milk. There is also greater variety in the WIC offerings to accommodate the cultural food preferences of WIC participants. 

Click here for Chef Garrett Henderson’s Ratatouille & Brown Rice recipe.