Clowns send in healthy request

   Send in the clowns. For Judy Collins it was just a song. For almost every civilization in history, it was a part of their culture. And for many different reasons.

   As far back as 2500 B.C. in Egypt, when Pharaoh was feeling down in the dumps, they’d send in the clowns to cheer him up. The ancient Aztecs sent in the clowns for religious ceremonies and healing rituals. In China, when the emperor needed advice, he’d call in the clowns who functioned as court jesters and were the only ones allowed to speak out against the ruler’s ideas. Through their humor they could affect government policies. One clown, Yu Sze, became a national hero for saving thousands of laborers’ lives by cajoling the emperor into not having the Great Wall of China painted.

   Two millenniums ago in India plays were performed in Sanskrit, which only the elite understood. The director would send in a clown to interpret for the audience. And Native Americans sent in clowns for educational events believing that laughter lowers the defenses and makes people more open to learning. 

   Though most of us relate clowns to the circus, it wasn’t until 1768 in England when circuses started sending in clowns to provide comic relief between acts while the stage crew changed the sets. 

   In recent years charitable organizations like the Shriners started sending in clowns to children’s hospitals. Ministries like Baskin’N Sunshine in Buford send forth clowns to spread the Gospel.

   But now “Send in the clowns” is taking on a whole new twist. A few weeks before the Ringling Brothers and Barnum and Bailey Circus came to Atlanta, they sent in clowns in a pilot program to promote good nutrition for children. These clowns invited students from Young Chef’s Academy to meet with them, cook with them and develop healthy recipes to share with the entire circus crew when it arrived.

   Shaka Gray, of Rockdale High School, Josie Witek, of Crews Middle School, Morgan Ferdula, of Cedar Hill Elementary, Gina McAfee, Samuel Rodriguez and Adrian Arguenta, of Brookwood Elementary spent three weeks with Chef Sanona Williams developing their recipes. No clowning around with candy apples or cotton candy for these kids. Their circus specials included an avocado chicken salad made with fat free ingredients and a tuna casserole gone green.

   “We added onions, celery and peas to make it healthier,” said Shaka Gray.

   This weekend they presented their nutritional balancing act under the big top at Phillips Arena. If this pilot program goes well, in the future RB&B&B plans to send in cooking clowns all over the world. From what I observed with these kids in the kitchen, I’d say maybe - no, definitely - next year.


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