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!