An Open Letter to Disney: Let's Make Some (Food) Magic


We just returned from Disneyland and California Adventure. As always, we had such a blast. We tried Cars Land for the first time-awesome!!!!-and rode the classic "Big Thunder Mountain" until we'd memorized every turn. I left understanding the power of the Disney brand: it brings a sense of wonder, magic, and joy to our lives every day. Whether it's a ride, a TV channel, a movie, or a toy, the Disney brand is in the business of improving our lives through F-U-N! I would argue that it's one of the top 5 most powerful brands in the world.


So what would happen if we added a new food philosophy to that brand, one that was also in the business of making people's lives better?


I understand why the food in Disney's parks is what it is. With the exception of the occasional pineapple spear or apple chip, it's vacation food: churros, popcorn, and those irresistibly adorable Mickey-shaped ice cream bars. Outside food isn't allowed into the parks, so from your drink to your snack to your dinner, Disney gets to decide the menu.


So Disney, what if you also had the power to change your guests' lives by serving them food that would make them feel great? What if Disneyland was a place where you could buy organic, preservative-free snacks and meals right next to the fan favorites?


From Day 1 of my culinary career, I swore I would not get into the restaurant business. But suddenly I want to. Whether it's little snack stands, a food truck, or a real restaurant smack in the middle of one of your parks, I can see One Family One Meal food coming to life in your parks! I see the Happiest Place on Earth full of Real Family Food for everyone. 


And how about a cooking show to boot? Wouldn't it be amazing to have a real parent whose work is focused on teaching families how to eat well hosting a cooking show for families everywhere?  You bring the fan base and I'll bring the fun! I think this could be the beginning of a wonderful relationship. :)


Disney, I love you. I'm sitting by the phone-or today's modern version of it, email ( and can't wait to hear from you. Let's make some magic together!




Founder, One Family One Meal





Want to see One Family One Meal's food in the Disney parks? Comment here!

This Week's Recipes


Spring Pasta with Asparagus, Corn, and Cherry Tomatoes

Spring Pasta with Asparagus, Corn, and Cherry Tomatoes
If you make many of the pastas I recommend, you can see that I’m normally just messing around with what I’ve got in my fridge. When I’m stuck in a rut with tomato sauces, I turn to veggies. Sautéed in a little olive oil with lemon juice, they’re great as a “sauce” on their own. Or pour in a little cream if you’d like a richer sauce. Either way, it’s a great way to enjoy the flavors of spring.  
  • tick Gluten Free Option
  • tick Dairy Free Option
  • tick Easy Entertaining
  • tick Vegetarian
  • tick Pasta


1 lb penne or Orechiette 3 tbsp olive oil
1 cup yellow onion, diced 1 cup fresh corn kernels
1 cup asparagus, ends trimmed and sliced into 1/2” pieces 1 lemon, zested and juiced
1 pt grape or cherry tomatoes, cut in half 1/2 cup heavy whipping cream
kosher salt and freshly ground pepper Parmigiano-Reggiano


Bring a large pot of salted water to a boil for the pasta. Cook the pasta according to the directions on the box. 
While the water is coming to a boil, start the sauce. In a large saute pan over medium heat, warm the 3 tablespoons of olive oil. Add the onion and saute until translucent, about 5 minutes. Add the corn, asparagus, lemon zest, and 2 tablespoons of lemon juice. Cook, stirring, until the asparagus loses its bite, about 2-3 minutes. Stir in the tomatoes and cook for about 1 minute, or just until they soften a little bit. Remove from the heat and stir in ½ cup of the cream (optional).
Before draining the pasta, reserve 1 cup of the cooking liquid. Drain the pasta and return it to its pot. Add the sauce and stir to combine. (Now it’s time to make it your own!) If you want it to be creamier, add a little more cream. To thin out the sauce and make it a little silkier, add a splash of the pasta water. You’ll be amazed by what it does for the sauce. For more bite, you can add another squeeze of lemon juice. Or if you omitted the cream, just add more lemon juice and olive oil until you like it. No matter what, taste for salt and pepper at the end. Serve in warmed pasta bowls with a generous sprinkling of Parmigiano-Reggiano.


Comments are moderated and will not appear until approved.
  • Kirsten Kemner says:

    Great and easy recipe!

  • mona says:

    good n tasty