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Local Matters Sponsors Urban Farmers’ Market

Local Matters is partnering with the Urban Farmers’ Market in the University Area. At the July 25th market, Local Matters supplied food and talent for cooking demonstrations and sold fresh and local produce from the Veggie Van.

Andrea & Laura, Greener Grocer Staff

The Urban Farmers’ Market is unique in two ways: 1) it features produce harvested from nearby community gardens, 2) it has a strong educational component.

“We offer ongoing workshops empowering people to grow and prepare their own food,” says Catherine Girves of the University Area Enrichment Association (UAEA), the founding organization behind the market.

Above with UAEA's Girves is Michael Jones, Chef and Executive Director of Local Matters. Michael cooked up locally grown garden greens with whole grain farro to serve to the crowd.

Above, teens from Weinland Park Community Garden demoed cucumber sandwiches as well as how to transplant herbs (center photo).

YOU are invited to attend the next Urban Farmers’ Market, to shop, to learn, to taste, and to support the truly local food system in action. Come and celebrate with us.

The next markets will be held on August 22^nd and September 26^th. The location is 1934 N. Fourth St., in the University Area. Click address for a map.

For more information about the Urban Farmer’s Market, please call Trisha Dehnbostel at 614.738.0819 or email trish@local-matters.org.

Vitamin C in Crpja!!

Belgrade, Serbia: Today we tasted a tiny bit of Food is Elementary in Serbia! I visited a Roma village where the community development non-profit Bread of Life provides a woman's interests/resources group each week. Today a doctor (volunteer, retired) did medical consultations with moms and kids. This is important because many Romas do not speak much Serbian, which makes it difficult for them to navigate the medical system. Also, the insurance system is really out of whack here and many people are confused as to where they can get medical care. One mother most likely has a tumor in her breast which has not been at all tested. Both her mother and grandmother died of cancer. (See more on the health situation below.)

Meanwhile another relief worker, Jasmina, and I hung out with about a dozen of these womens' children in a separate room, to give the moms a chance to speak with the doctor quitely. Frist, we sang and shouted our names to each other. They are a livey bunch! Then, I showed them THIS BLOG and explained to them what I do with Local Matters. Jasmina, translated!

Next we talked about Vitamin C: what our immune system is like in our bodies, how it fights bad germs, and how it needs Vitamint C to work, etc. All the same stuff we've been teaching our kids in Columbus!

Finally we all drew pictures of fruits and veggies. We then paraded our pictures for the mothers and taped them on the meeting room wall! How colorful and wonderful!

Many Roma, or gypsy, children leave school around age 10 or 11. Gypsies have full rights now in Serbia (as was not always the case) but many cannot access social welfare unless they have completed the 8th grade. Bread of Life run adult education for completion of basic elementay and middle school in several Roma villages near Belgrade. The children I worked with today are brilliant. While I have respect for Roma cultural traditions, I hope these children are able to complete higher levels of education. See http://www.breadoflife.org.rs/projects.php?prgid=2&sid=3&l=en for more info on Bread of Life's programming objectives.


Poor diets also contribute to many health crises in Roma populations, said the doctor. They rely on the ever more globalized, processed foodsstuffs at grocery stores, just as many people in Columbus. "We don't have any yards, no places to grow our own food," said one mother. It is true, their houses are extremely close together; there were several flowerpots in window sills and one peach tree that i saw, but not one tomato plant or lettuce head in sight. One grandmother showed us her peach tree and flower bed. She seemed to love growing things, but said this was the first year (that she lived there, I'm not sure!). I asked her if she grows tomatoes--I think of Serbia as the land of tomatoes!--but she said, "maybe next year."

Lesson # 16: North Africa

During lesson # 16, our Food is Elementary students learned about North Africa and some of its traditional cuisine. The countries that comprise North Africa are Morocco, Libya, Tunisia, Egypt, Algeria, and Sudan.

The lesson began by showing the students a map of Africa, and identifying the countries of North Africa on the map. The Food Educators explained that the students would be learning about the foods and customs of North Africa. The students were shown two ingredients that are nearly ubiquitous in North African cuisine: chickpeas and couscous. Students were already familiar with chickpeas from a previous lesson, and learned that couscous, though it may not look like it, is a type of pasta eaten in North Africa.

Next, the class learned that in North Africa, people don't eat their couscous with a fork, but with their hands! Couscous is eaten with the thumb, pointer, and middle fingers of the right hand. The hands are cleaned and then rinsed with a fragrant water, such as rose water or orange blossom water. This makes the hands smell wonderful, and adds a delicate flavor to the foods being eaten. This tradition is born of a deep respect for food and eating. In North Africa, eating with metal utensils is considered a violent way of interacting with food, whereas eating with the hands is a gentle and respectful way to treat the food that nourishes our bodies.

After learning about traditional North African ingredients and customs, the students broke into groups to help prepare two recipes: African Stew ( served on top of couscous that had been pre-made by the Food Educators) and harissa, a Tunisian hot sauce made from tomatoes, chili peppers, and garlic. Students were able to eat a bit of couscous with their hands in the North African style, but enjoyed their stew and harissa with the help of Western utensils. After eating, students were invited to listen and dance to North African music. How wonderful!

The recipes for the couscous, African Stew, and harissa are very simple, highly nutritious, inexpensive and delicious. Scroll down for the recipes...


Couscous
2 cups whole wheat couscous
2 cups water

Bring water to a boil. Add the couscous. Stir and cover. Let the couscous sit for at least 5 minutes. Fluff with a fork before serving.

African Stew (served on top of couscous)
2 cups each of the following:
tomatoes
chick peas
frozen peas
carrots
sweet potatoes
raisins
1 cup chopped onion
1 chopped green onion
1 chopped green pepper
2 Tablespoons cumin
2 Tablespoons paprika
1 Tablespoon cinnamon
1 Tablespoon vegetable oil
Salt and pepper to taste

Cook the onions and peppers in the oil. Add tomatoes. Add cumin, paprika,and cinnamon. Add remaining ingredients and simmer for at least 5 minutes. Serve on couscous with harissa sauce if desired.

Harissa
1 cup tomato paste
2 Tablespoons lemon juice
2 cloves crushed garlic
1 Tablespoon hot pepper

Crush the garlic and the pepper in a mortar and pestle or mash in a bowl with a fork. Add the tomato paste and lemon juice. Combine.

Bryant Terry speaking on "Food Deserts."

Bryant Terry is an amazing person and he speaks on his life work with food justice. He discusses low-income communities and their lack of access to ANY healthy foods. Junk food chains, corner stores, all with no fresh options. The lack of access if making many communities sick.

Access to healthy foods must be available in all neighborhoods.

This is an important social movement and we at Local Matters know that food effects all people, regardless of where you live.

Mr.Terry's cookbooks have also been featured here on the blog....smart and delicious.

http://www.youtube.com/watch?v=gvVhPwBIcZ0&NR=1

Lesson # 15: Africa and American South

Semester two of Food is Elementary began with a lesson that is a personal favorite: Africa and the American South. In this lesson, students learned that the first African-Americans to come to the U.S. came against their will as slaves, they discussed the origins of African-American culture with the Food Educators, and they were able to help create and enjoy a nutritious and delicious soul food meal.

Lesson # 15 began with a review of a world map. Students were shown roughly where they live in North America, and were then shown the continent of Africa. The Food Educators explained that the first African-Americans to come to the U.S. did not come freely, but instead were forced here as slaves. Students were able to understand that for many, many, years African-Americans lived as virtual prisoners with no rights. Food Educators explained that one of the many hardships African-American slaves faced was being able to feed themselves and those they loved. Students learned that slaves were not given high quality foods, and in fact were often given the left-over scraps of their owners. By combining the cooking traditions of West Africa (where most slaves came from) with the foods given to them by whites, enslaved Africans often created amazing and healthy dishes that became the basis of what is known today as soul food.

Next, the students were shown some of the foods that were going to be part of the recipes they would soon be creating (and eating), learning that foods such as black-eyed peas, greens, and molasses that were used long ago by slaves are still used and celebrated today in many soul food dishes. Beyond this discussion of ingredients, students also determined where the foods belonged on the food pyramid.

After learning about some common soul food ingredients, students broke into groups to assist in the completion of a Soul Stew. The Food Educators reheated the pre-made stew's base, and asked the students to chop the tomatoes and collard greens that still needed to be added. The last two ingredients were added , and the stew was allowed to simmer for a few minutes. Finally, the students were able to enjoy their Soul Stew with a side of Hoe Cakes (similar to a cornmeal pancake). The lesson concluded with African drumming and dancing.

Below are the two super healthy and delicious recipes from Lesson # 15:

Soul Stew
2 cups pre-cooked or canned black-eyed peas
2 cups corn
2 cups collard greens
1 cup okra (optional)
1 cup tomatoes
1 onion chopped
1 green or red pepper
2 T. molasses
2 cloves of garlic, minced
1 T. oil
Tabasco sauce

Saute the onion, garlic, and pepper in the oil. Add the tomatoes. Simmer for one minute. Add the remaining ingredients and simmer over medium heat for about fifteen minutes. Tabasco sauce can be used as a condiment.

Hoe Cakes
2 cups buckwheat flour
1 cup cornmeal
1 T. baking powder
1 cup blueberries (omit if making savory hoe cakes)
Water as needed
1/4 cup vegetable oil
1 cup maple syrup (omit if making savory hoe cakes)

Sift the dry ingredients together. Add oil and enough water to make a thick batter. Mix well (but do not over mix). Add blueberries. Pour a ladle full of the batter onto a hot, oiled, frying pan. Flip the cake after approximately 2 minutes. If using a hoe, cook outdoors over an open fire. Place the clean, oiled blade of the hoe next to an open fire to cook the hoe cakes. For sweet cakes, top with maple syrup.

Neo-Soul Food

My Mom sent me a recipe for collard greens that was featured on The Splendid Table a few days ago, and because I am on a greens kick right now, I was pretty psyched to try it. I made it last night, and it was perfection!

Seriously, these greens are really tasty, and if cooked according to the recipe, they will stay bright green and firm without being undercooked. The chef who created this dish (Bryant Terry) has a cookbook full of healthy alternatives to and new imaginings of old soul food favorites called Vegan Soul Kitchen: Fresh, Healthy, and Creative African- American Cuisine.

Here is the recipe:

Citrus Collards with Raisins Redux

Ingredients
Coarse sea salt
2 large bunches collard greens, ribs removed, cut into thin strips, rinsed and drained
1 Tablespoon extra-virgin olive oil
2 cloves garlic,minced
2/3 cups raisins
1/3 cup freshly squeezed orange juice

1.In a large pot, bring 3 quarts of water to a boil and add i tablespoon of salt. Add the collards and cook, uncovered for 8 minutes, until softened. Meanwhile, prepare a large bowl of ice water to cool the collards.

2.Remove the collards from the heat, drain, and plunge them into a bowl of cold water to stop the cooking and set the color of the greens. Drain.

3. In a medium-size saute pan, combine the olive oil and garlic and raise the heat to medium. Saute for 1 minute. Add the collards, raisins, and 1/2 teaspoon of salt. Saute for 3 minutes, stirring frequently.

4. Add orange juice and cook for an additional 15 seconds. Do not overcook! Serve immediately.

Photos of some of our volunteers with Food is Elementary, "Thank You!"

"You Do What You Eat."

At first glance, there seems nothing special about the students at this high school in Appleton, Wisconsin. They appear calm, interact comfortably with one another, and are focused on their schoolwork. No apparent problems.

And yet a couple of years ago, there was a police officer patrolling the halls at this school for developmentally challenged students. Many of the students were troublemakers, there was a lot of fighting with teachers and some of the kids carried weapons.

School counsellor Greg Bretthauer remembers when he first came to Appleton Central Alternative High School back in 1997, for a job interview: "I found the students to be rude, obnoxious and ill-mannered." He had no desire to work with them, and turned down the job.

Several years later, Bretthauer took the job after seeing that the atmosphere at the school had changed profoundly. Today he describes the students as "calm and well-behaved" in a new video documentary, Impact of Fresh, Healthy Foods on Learning and Behavior. Fights and offensive behavior are extremely rare and the police officer is no longer needed. What happened?

A glance through the halls at Appleton Central Alternative provides the answer. The vending machines have been replaced by water coolers. The lunchroom took hamburgers and french fries off the menu, making room for fresh vegetables and fruits, whole-grain bread and a salad bar.

Is that all? Yes, that's all. Principal LuAnn Coenen is still surprised when she speaks of the "astonishing" changes at the school since she decided to drastically alter the offering of food and drinks eight years ago: "I don't have the vandalism. I don't have the litter. I don't have the need for high security."

Click on the title to read more about how food effects children in school.....

Cinco de Mayo

Cinco de Mayo is the May 5th holiday that celebrates Mexico's victory over French forces in the 1862 Battle of Puebla. In Mexico, the holiday is mostly observed regionally (in the state of Puebla), but in the United States and other parts of the world, Cinco de Mayo is a day to celebrate Mexican heritage and pride.

I have selected three healthy and delicious recipes that would be perfect for a Cinco de Mayo fiesta, and that are a bit more special than the usual veggie quesadillas and guacamole that I find myself making almost once a week. Enjoy!

Tomato Salsa with Cucumber "Chips"

*This salsa (from the Food and Wine website) is nearly fat free, is rich in vitamins and antioxidants, and would be a great starter course for your fiesta. You could also add some baked multi-grain chips form added fiber, vitamins, and crunch!

Ingredients
1 1/4 pounds tomatoes, finely chopped
1/2 cup finely chopped sweet onion
1/2 cup finely chopped cilantro
1 small jalapeno, seeded and minced
2 tablespoons fresh lime juice
salt and freshly ground pepper
1 large seedless cucumber, sliced 1/4 inch thick

Directions
In a bowl, toss the tomatoes with the onion, cilantro, jalapeno, and lime juice. Season with salt and pepper. Serve the salsa with the cucumber chips for dipping.

Black-Bean Soup with Avocado Salsa

*This soup, also from the Food and Wine website, is full of protein, fiber, and vitamins, and the avocado salsa is a nice alternative to the ubiquitous dollop of sour cream that tops most black bean soups!

Ingredients
6 cups drained and rinsed black beans (about 3 cans)
4 cups vegetable broth
2 Tablespoons olive oil
1 onion, chopped
1 1/2 teaspoon salt
1/2 cup dry sherry (optional)
1 teaspoon fresh-ground black pepper
2 avocados cut into 1/2 inch dice
1/4 cup chopped cilantro or flat leaf parsley
6 radishes, halved and sliced thin
2 Tablespoons lime juice

Directions
1. Combine 3 cups of the beans and i cup of the broth in a blender or food processor and puree until smooth.
2. In a large saucepan, heat the oil over moderate heat. Add the onion and i teaspoon of the salt and cook, stirring frequently until the onion is soft (about 5 minutes). Increase the heat, add the sherry, and boil until reduced to approximately 1/4 cup, about 3 minutes.
3. Add the bean puree, 1/2 teaspoon of the pepper, and the remaining 3 cups of broth and 3 cups of beans. Simmer until hot, about 5 minutes.
4. meanwhile, in a small bowl, combine the avocados, cilantro, radishes, lime juice, and the remaining 1/2 teaspoon each of salt and pepper. Mix gently. Spoon the soup into bowls and top with the salsa.

Red and Green Sopa Seca

* "Sopa Seca" translates to "dry soup", and is actually more of a casserole. I have made this recipe multiple times (it is from Moosewood Restaurant New Classics), and have found that it is very easy to alter. I usually add zucchini and pinto beans to the spinach mixture.

Ingredients
1 large yellow onion
1 large red bell pepper
1 large summer squash or zucchini (optional)
1 can pinto beans, rinsed and drained (optional)
1 Tablespoon olive oil
2 cups salsa (from a jar is fine)
1/2 cup water
12 6-inch corn tortillas cut into 1-inch strips
10 ounces fresh or frozen spinach
6 ounces cream cheese (or the Tofutti vegan alternative)
3/4 cup grated cheddar cheese (or vegan alternative)

Directions
Preheat the oven to 350 degrees

1.Cut the onion and bell pepper into 1/2 inch wide strips. If using squash or zucchini, cut into 1/2 inch wide circles. place on a baking sheet and toss with oil. Roast for 25 to 30 minutes.
2. Meanwhile, stir together the salsa and water. Place the corn tortilla strips in a bowl, pour the thinned salsa over them, and set aside.
3. Blanch fresh or frozen spinach in 1 cup of boiling water just until soft and still bright green. Drain well and mix it immediately with the cream cheese or Tofutti substitute. If using pinto beans, gently add them (rinsed and drained) to the mixture.
4. In an unoiled 9-inch square or 7 x 11-inch nonreactive pan, layer half of the soaked tortilla strips. Top with the roasted vegetables. Spread the spinach mixture on top and add the rest of the tortilla strips, reserving any salsa still in the bowl. Sprinkle with the cheese and drizzle on any remaining salsa.
5. Bake uncovered until bubbling, about 30 minutes. Let rest for 5 to 10 minutes before serving.

Partners in education supporting Healthy Living and Early Childhood Education

The MRDD Schools, ECLC and ECEFC have partnered with Local Matters, creating a strategic plan to focus on healthy living with their staff, children and community. Here are some of the programming that the MRDD Schools have co-created:

Nutrition and Planning Groups at both schools that focuses on healthy living and it's connection to whole foods, nature and intentionally incorporating both into early childhood education. Based on the group interest and Director, Becky Love's vision, we now have a menu of Local Matters immersed within the school:

1. The Veggie Van: A mobile Farmers Market that features 80% Locally Grown Produce, Cooking Demonstrations that are healthy, affordable, are simple and highlight the produce. The Veggie Van comes once a month to both schools, accepts food stamps and will resume in the Fall once school is back in session. The Veggie Van has been a huge success, often selling out in the first hour!

2. Fresh Market Bags: We are in the process of designing a program similar to a CSA for the families and staff at both MRDD Schools offering bags of fresh produce and Local products, such as honey, flour and maple syrup. In addition, all bags contain a description of the produce and the nutritional content, along with Delicious, healthy recipes. This program will be launched in the Fall.

3. Staff Luncheons: The staff is pampered with a catered lunch, featuring locally grown foods incorporated into wonderful multi-cultural dishes. The room that the meal is served is decorated by 4 Local Matters staff, all with materials, literature and music that focuses on the recipes origin. In addition to the delicious food, music, decor and engaging conversation the Food Educators facilitate a brief presentation on the food and culture of that country, offering all attendees a handout with lunch recipes and highlighted information. The attendees direct the lunch with their interest, questions and conversations. Local Matters staff is there to cater, wait on the MRDD staff and create a celebration of food. The most recent lunch focused on Italy and the food and the room was so beautiful that one teacher commented, "I feel so special and wondered the first time I walked in the room, Is this for me?" "All of the food, table decorations and music were so nice." "I learned many new things about healthy foods and had fun while I was there."

Becky Love has partnered with Local Matters to provide her staff with ongoing education and insight based learning, with a target towards healthy living. The staff then incorporates all that they have learned in their education with the children. Our nation is currently in a moment of transition in many ways and this intentional leadership is committed to healthy living and early childhood education.

Local Matters new website

We are pleased to announce that our website has a new face. Michael Jones has been working for months with local talent Liz Samuelson of Genuine Creative on the new site. In addition to the new site, we are also creating several new tools for the community, increasing access to healthy foods....stay tuned. We are thankful for all of Michael's work, vision and dedication to insuring food justice in Columbus, Ohio.

Lesson # 14: Food as Art

Week 14 of Food is Elementary was our "Food as Art" lesson. Students created colorful, creative, and healthy designs on their plates using foods that they have studied in previous lessons. Before gobbling up their beautiful works of art, students proudly displayed their creations for the Food Educators and their peers.

Because week 14 was the last week of the first semester of Food is Elementary, we began our "Food is Art" lesson with a review of the last 13 weeks. Students demonstrated that they retained a great deal of what was covered during the first semester by answering questions about the food pyramid, dietary fat, exercise, vitamins, and the different fruits, vegetables, and recipes they enjoyed with their classmates.

Next, the Food Educators reviewed the concept of food as art. Students were reminded to use different colors and textures when creating their edible works of art. The vitamins present in some of their art materials (strawberries, carrots, kale greens, dates, sunflower seeds, etc.) were also reviewed.

After washing their hands, students began arranging beautiful designs on their plates using foods that they have encountered in previous lessons. Students made faces, animals, and abstract pictures. Nearly everyone was able to finish their work of art before digging in, but it was hard to fault those who couldn't...fruits,vegetables, and seeds are so delicious!

Earth Day at the Early Childhood Learning Center Outdoor Learning Environment

Susan Weber and I represented Local Matters in a wonderful day of service in two of our outdoor learning environments, both with our partner, the MRDD Schools (ECLC and ECEFC). We had a variety of people who came to offer their time and support to our gardens. It was a beautiful sunny day for our work. Each school garden has 20 volunteers and created some container gardens, filled with edible treats for the children. The planters had a variety of Rainbow Swiss Chard, Gourmet Lettuce, Edible Flowers and Spinach. We also did some basic garden maintenance. By the end of the day we were all proud of the work and the gardens were left tidy and ready for the children to explore.

The following day, Local Matters also participated in the "Earth Day '09" event at Goodale Park. We had a booth passing out our new bumper stickers and post cards. Our executive director, Michael Jones and his family were there all day talking with people in the community about our work. Many people braved the rain and still came out for the event. Jeni's ice cream generously donated their delicious treats again this year. Thanks to everyone who came to support Local Matters and the Earth!

Lesson # 13: Legumes

After two weeks of sampling a wide range of raw vegetables and greens, our intrepid Food is Elementary students were very excited about our week 13 lesson on legumes. During this lesson, students worked in groups to prepare hummus and black bean dip, two very healthy and delicious bean dips. The bean dips were accompanied by fresh salsa prepared by the Food Educators, and multigrain chips for dipping.

The legumes lesson began with a review of the food pyramid, with a particular emphasis on the protein portion of the pyramid. Students learned what legumes are (edible seeds that grow in a pod), and that they are a highly nutritious and economical means of getting enough protein in our diets. In order to illustrate how legumes grow, and what seed pods actually look like, Anne Rockwell's One Bean was read to the class.

After discussing legumes and reading One Bean, students broke into groups to begin preparing their bean dips. Half of the class prepared black bean dip, and the other half prepared the garbanzo bean hummus. Preparation included students mashing beans, measuring and adding ingredients, mixing, adding small amounts of salt and pepper for seasoning, and adding fresh herbs like cilantro and parsley to each dip. After completing the recipes, students assisted in spooning the final product onto a serving platter. Food educators, classroom teachers, and volunteers served each student a plate of both bean dips, some delicious fresh salsa, and multigrain chips for dipping and scooping.

Our Food is Elementary students displayed patience and cooperation while preparing our bean dip recipes, and many of them indicated that they would like to try making the bean dips at home with a grown up! Below are the recipes for both bean dips and for the fresh salsa. Enjoy!

Hummus
4 cans garbanzo beans (also called chickpeas)
1/8 cup of olive oil
2 cloves crushed or minced garlic
1/2 cup tahini paste
juice of 2 lemons
1/2 cup chopped parsley
salt to taste

Drain and mash the garbanzo beans. Add the remaining ingredients and mix well.

Black Bean Dip
4 cans of black beans
1 small onion
1/4 cup chopped cilantro
2 diced tomatoes
1 green pepper, diced
juice of 1 lemon
salt to taste

Drain and mash the black beans. Add remaining ingredients and mix well.

Salsa
4 tomatoes, diced
3 tablespoons chopped cilantro
1/2 red onion, diced
juice of two limes
salt and pepper to taste

Dice and chop all vegetables and cilantro. Mix ingredients. Add lime juice and salt and pepper to taste. Mix again.

Lesson # 12: Greens

Last week, students sampled and learned about root, bulb, stem, and leaf vegetables. During this week of Food is Elementary (week 12), students focused on leafy green vegetables. This lesson emphasized the high vitamin content of leafy green vegetables such as mustard, dandelion, and spinach greens, particularly when compared to iceberg lettuce.

The greens lesson began with a review of the food pyramid, vitamins A, B, C, D, and E, and the parts of vegetables that can be eaten (root, bulb, stem, and leaf). The students learned a dance that reinforced the names and general shapes of different vegetables (if you would like your child to demonstrate for you, it begins by squatting down on the floor while saying "I'm a seed..I'm a seed...". Ask them and I'll bet they will remember the rest!). Next, Lois Ehlert's beautifully illustrated book Eating the Alphabet: Fruits and Vegetables from A to Z was read to the students; to their surprise, they discovered a fruit or vegetable that they have tried during their Food is Elementary classes for nearly every letter of the alphabet!

Students broke into groups and began tasting a variety of greens. From baby spinach to dandelion and mustard greens, our students sampled like champs! As different greens were sampled, Food Educators reviewed the names of the greens, and reminded students that they were tasting in order to experience the different flavors of each green. Students noticed that baby spinach has a very delicate, mild flavor, while mustard greens can be quite spicy!

Finally, students participated in a graphing activity designed to illustrate that dark, leafy greens are extremely nutritious and contain many more vitamins than lighter salad greens, such as iceberg lettuce.

Lesson # 11: Veggies

During week eleven of Food is Elementary, students sampled a variety of root, bulb, stem, and leaf vegetables. Through this multi-sensory activity, students were able to learn about the different parts of vegetables, increase their ability to visually and verbally identify different vegetables, and experience the variety of tastes and flavors present in vegetables.

The veggie lesson began with a review of the food pyramid, focusing on the vegetables group. Food Educators then showed the students a felt vegetable diagram that included a root vegetable, a bulb vegetable, a stem vegetable, and a leaf vegetable. Students learned that when they are eating a vegetable, they are eating one of the four previously mentioned parts. Students then matched pictures of vegetables with their proper part; for example, when shown a picture of a carrot, students were able to identify the carrot as a root.The Food Educators also reviewed with students the importance of knowing which parts of a vegetable are edible, and which parts are not.

Following our review and introduction of new material, students broke into groups to sample a variety of vegetables. A few of those sampled were fennel, (a bulb), radishes (a root), celery (a stem), and savoy cabbage (a leaf). As each vegetable was sampled, the Food Educators reviewed which vitamins were present in the vegetables the students were eating based on the color of the vegetable.

After finishing their vegetables, the lesson was reviewed through a targeted reading of Gail Gibbons' The Vegetables We Eat.

For many students, this veggie lesson was their first exposure to vegetables like leeks, radishes, and fennel. I was so proud of how brave they were in sampling these new veggies, and was delighted by how many of them truly enjoyed eating them. They, in turn, were thrilled to show off the muscles they were building by eating their vegetables!

Food is Elementary Lesson #10 - Citrus Fruits

During Lesson #10 of the Food is Elementary curriculum, we focused on the wonderful world of Citrus Fruits. Now that we know that fruits are foods that contain seeds, we talked about what makes a citrus fruit different from other fruits. We learned that citrus fruits have to be peeled and can be split into sections. Citrus fruits need certain weather conditions in order to grow. Citrus fruits cannot grow in a state like Ohio because they need warm, humid weather all year round in order to grow properly. We discovered that citrus fruits in the United States grow in states like Florida and California. Once grown in Florida or California, citrus fruits such as navel oranges, grapefruits, lemons, limes, and clementines are shipped all over the United States for people to enjoy. After we learned about citrus fruits, we had the opportunity to taste a variety of these delicious fruits and taste many flavors such as sweet, bitter, and sour!

Pineapples--what are they good for?

I've been enjoying pineapples lately.

They're not a local food, unfortunately, but a food of the Americas. And, they are on sale at the grocery stores right now--I've found them for $2.00! That's not bad for a big, juicy, very nutritious snack that can feed several people at a time.

Click on the title for exact nutrition facts. Just as we teach in our Food Is Elementary classes, this yellow whole food has Vitamins A & C. It's also high in fiber, iron and calcium.

Last but not least, pineapples are bromeliads, one of my favorite families of plants :) Here's a neat article on pineapples! http://www.levins.com/pineapple.html

FRUIT TART, new crust recipe, without the nuts!

Lesson # 9 was our fruit tart lesson for the children . The crust was nut free ( we used sunflower seeds to replace the nuts). The sunflower seed worked very well for our tart crust. The children were able to slice the fruits and make their own personal tart. Needless to say they had a fantastic time shaping the crust and then smashing bananas on top of the crust....sound like fun ....well it was. The children then placed an assortment of blueberries, strawberries,oranges,and grapes on the top of the crust. The creative side of the children was wonderful and all the tarts were truly a piece of edible art. Once they made their fruit tarts we asked them to close their eyes and eat take a bite and focus on the different flavors. In unison we heard "MMMMMMMMMMMMMMM" this taste so good. This lesson was so much fun for the children as well as the Food Educators and this lesson just blew the teachers away! Now it's your turn to experience the fruit tart our children made. Enjoy!

FRUIT TART

1CUP DATES FINELY CHOPPED
1 CUP FLAKED COCONUT
1CUP SUN FLOWER SEEDS
1 tsp VANILLA
cinnamon to taste (optional)
sliced fruits of your choice

put DATES, COCONUT, SUN FLOWER SEEDS, VANILLA, AND CINNAMON into a food processor and blend (add a sprinkle of water to moisten crust this helps the crust stick together)

place crust onto platter and press flat
place sliced bananas on top of crust and press on to crust
arrange the fruits of your choice on top or bananas

WOW! They're not perfect...they're inspiring.

And they have a great blog. Here's the gist:

"A family of 5, 1 mission to eat only fresh food or processed food with 5 ingredients or less for 30 days - how we survived without McNuggets, Cheerios and even Organic Cookies. And how we'll stay fresh for the future."

High Fructose Corn Syrup: Mercury Alert

I was surprised to read about mercury content in High Fructose Corn Syrup (HCFS), which is found in SO MANY foods on our grocery stores shelves and thus in our pantries.

Do we advocate for safer processing of this ingredient or just try to avoid it? Maybe both. This article suggests writing to lawmakers and President Obama, who as a senator proposed legislation to outlaw the use of mercury in HCFS processing.

About avoiding: here are some tips:
1. steer your diet more towards whole foods,
2. use unrefined sugars (maple syrup, fruit juices, raw cane or turbinado sugar, or agave nectar) in your kitchen
3. wean your palate off of extreme sweetness,

See the next post for ideas on how to do this as a family!

Pick of the Week!

Spring is Here, Spring is Here!

Time to shake off that blanket of winter languor, folks, pull on the gardening best, and greet your old friend Mother Nature. And what better way to do this than to highlight as the "pick of the week" a vegetable whose zippy taste is known for waking the senses? So this weeks pick is the deliciously zesty Radish!

For all of you interested in starting your own garden, or perhaps adding to one, the radish should be of particular interest. The radishes we're highlighting here, the spring and summer radishes, are notorious for their low maintenance and rapid development (between 20-40 days, for most). They're a simple and easily accessible addition to any diet. Germinating within the first 3-7 days means they're also a popular option for children's gardens. These radishes are generally red, pink, white, or combination of those. Examples would be French breakfast, Easter egg, and cherry bells, to name a few.

Aside from the flavor adage, radish also has some definite health benefits. Like the previous picks of the week, radishes too are believed to be cancer-fighting aids. They're also high in fiber, potassium, vitamin c, and folate. One cup contains about 15-20 calories of mostly carbohydrates, which means they're fairly filling, healthy snacks, if you don't mind the spiciness.

Because radishes are so accessible and garden friendly, there are countless sites with simple instructions on cultivating these vegetables roots, leaves, and all. They cover everything from peak planting conditions to favorite recipes. Too much to cover here i'm afraid, but with some simple searching you'll be able to add these wonderful little vegetables to your garden rotation in no time.

Happy planting!

"Eat Food. NotToo Much. Mostly Plants."

"Eat food. Not too much. Mostly plants. " This is Michael Pollan's very simple manifesto for feeding ourselves and our families. In his fairly recent interview with Mother Earth News, he also advises us to remember the following when grocery shopping:

1. If it says it’s vitamin-enhanced, chances are it’s so incredibly processed that all semblance of the original nutrients were removed.

2. If your grandmother wouldn’t know what it is (Go-Gurt, anyone?) it’s not really food.

3. If it has more than five ingredients on the side panel, skip it.

He also provides a fair amount of motivation for those of us who may be dragging our feet a bit when it comes to getting out there and planting a garden (yes, this means me). Even more motivating than Michael Pollan, are our Food is Elementary students who love telling stories about working in the gardens of their pasts and futures... they are putting me to shame!

Read the article by clicking on the title...

On that note...here's now to plant a simple garden!

Growing our own food to save money and improving our health along the way.

Dollars from dirt: Economy spurs home garden boom
In the green: Gardening industry sees boom as families grow own veggies to save on groceries

* Gillian Flaccus, Associated Press Writer
* Sunday March 15, 2009, 9:28 pm EDT

LONG BEACH, Calif. (AP) -- With the recession in full swing, many Americans are returning to their roots -- literally -- cultivating vegetables in their backyards to squeeze every penny out of their food budget.

Industry surveys show double-digit growth in the number of home gardeners this year and mail-order companies report such a tremendous demand that some have run out of seeds for basic vegetables such as onions, tomatoes and peppers.

"People's home grocery budget got absolutely shredded and now we've seen just this dramatic increase in the demand for our vegetable seeds. We're selling out," said George Ball, CEO of Burpee Seeds, the largest mail-order seed company in the U.S. "I've never seen anything like it."

Gardening advocates, who have long struggled to get America grubby, have dubbed the newly planted tracts "recession gardens" and hope to shape the interest into a movement similar to the victory gardens of World War II.

Those gardens, modeled after a White House patch planted by Eleanor Roosevelt in 1943, were intended to inspire self-sufficiency, and at their peak supplied 40 percent of the nation's fresh produce, said Roger Doiron, founding director of Kitchen Gardeners International.

Doiron and several colleagues are petitioning President Obama to plant a similar garden at the White House as part of his call for a responsible, eco-friendly economic turnaround. Proponents have collected 75,000 signatures on an online petition.

"It's really part of our history and it's part of the White House's history," Doiron said. "When I found out why it had been done over the course of history and I looked at where we are now, it makes sense again."

But for many Americans, the appeal of backyard gardening isn't in its history -- it's in the savings.

The National Gardening Association estimates that a well-maintained vegetable garden yields a $500 average return per year. A study by Burpee Seeds claims that $50 spent on gardening supplies can multiply into $1,250 worth of produce annually.

Doiron spent nine months weighing and recording each vegetable he pulled from his 1,600-square-foot garden outside Portland, Maine. After counting the final winter leaves of Belgian endive, he found he had saved about $2,150 by growing produce for his family of five instead of buying it.

Adriana Martinez, an accountant who reduced her grocery bill to $40 a week by gardening, said there's peace of mind in knowing where her food comes from. And she said the effort has fostered a sense of community through a neighborhood veggie co-op.

"We're helping to feed each other and what better time than now?" Martinez said.

A new report by the National Gardening Association predicts a 19 percent increase in home gardening in 2009, based on spring seed sales data and a telephone survey. One-fifth of respondents said they planned to start a food garden this year and more than half said they already were gardening to save on groceries.

Community gardens nationwide are also seeing a surge of interest. The waiting list at the 312-plot Long Beach Community Garden has nearly quadrupled -- and no one is leaving, said Lonnie Brundage, who runs the garden's membership list.

"They're growing for themselves, but you figure if they can use our community garden year-round they can save $2,000 or $3,000 or $4,000 a year," she said. "It doesn't take a lot for it to add up."

Seed companies say this renaissance has rescued their vegetable business after years of drooping sales. Orders for vegetable seeds have skyrocketed, while orders for ornamental flowers are flat or down, said Richard Chamberlin, president of Harris Seeds in Rochester, N.Y.

Business there has increased 40 percent in the last year, with the most growth among vegetables such as peppers, tomatoes and kitchen herbs that can thrive in small urban plots or patio containers, he said. Harris Seeds recently had to reorder pepper and tomato seeds.

"I think if things were fine, you wouldn't see people doing this. They're just too busy," Chamberlin said. "Gardening for most Americans was a dirty word because it meant work and nobody wanted more work -- but that's changed."

Harris Seed's Web site now gets 40,000 hits a day.

Among larger companies, Burpee saw a 20 percent spike in sales in the last year and started marketing a kit for first-time gardeners called "The Money Garden." It has sold 15,000 in about two months, said Ball.

A Web-based retailer called MasterGardening.com is selling similar packages, and Park Seed of Greenwood, S.C., is marketing a "Garden for Victory Seed Collection." Slogan: "Win the war in your own backyard against high supermarket prices and nonlocal produce!"

Cultivators with years of experience worry that home gardeners lured by promises of big savings will burn out when they see the amount of labor required to get dollars from their dirt. The average gardener spends nearly five hours a week grubbing in the dirt and often contends with failure early on, said Bruce Butterfield, a spokesman for The National Gardening Association.

"The one thing you don't factor into it is the cost of your time and your labor," he said.

"But even if it's just a couple of tomato plants in a pot, that's worth the price of admission."

Kitchen Gardeners: http://www.kitchengardeners.org/

National Gardening Assn: http://www.garden.org/home

Burpee Seeds: http://www.burpee.com/

MasterGardening: http://mastergardening.com/

Harris Seeds: http://www.harrisseeds.com/