Local Matters

Visit Our New Blog

2009-08-17T08:02:00.000-07:00

Our blog has moved...please visit our new Local Matters Healthy Living Blog at the following address:

www.local-matters.org/blog

Local Matters Sponsors Urban Farmers’ Market

2009-08-03T12:27:00.001-07:00

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!!

2009-06-17T15:40:00.000-07:00

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

2009-05-28T06:21:00.000-07:00

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."

2009-05-26T08:38:00.000-07:00

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

2009-05-14T18:12:00.000-07:00

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

2009-05-05T05:10:00.000-07:00

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!"

2009-05-04T07:49:00.001-07:00

"You Do What You Eat."

2009-05-04T07:40:00.000-07:00

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

2009-05-03T17:39:00.000-07:00

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

2009-05-03T07:48:00.001-07:00

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

2009-05-03T07:40:00.001-07:00

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

2009-05-02T15:51:00.000-07:00

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

2009-05-02T11:43:00.000-07:00

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

2009-04-29T19:30:00.000-07:00

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

2009-04-27T11:01:00.000-07:00

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

2009-04-27T09:34:00.000-07:00

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

2009-04-21T19:04:00.001-07:00

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?

2009-04-14T06:48:00.000-07:00

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!

2009-04-01T17:51:00.000-07:00

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.

2009-03-31T18:40:00.000-07:00

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

2009-03-31T18:31:00.001-07:00

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!

2009-03-31T17:43:00.000-07:00

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."

2009-03-30T07:06:00.000-07:00

"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!

2009-03-29T13:41:00.001-07:00

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

2009-03-28T10:31:00.000-07:00

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/

Heart Healthy Spinach Salad

2009-03-25T21:58:00.000-07:00

This is a delicious salad that we eat regularly in my house, that can be changed and always tastes fresh and satisfying. Rich in iron and many vitamins too! The kids like it when I make veggie burgers and cut them over top the salad. It is also great with humus in a wrap (substitute cheese with feta) It is just as good for those of you who are vegans to leave out the cheese.

spinach leaves
olive oil
balsamic vinegar
caramelized onion
black olives
garbanzo beans
tomato (s)
fresh minced herbs, we love basil
chopped roasted garlic
diced bell peppers
mozzarella cheese,grated
croutons

Cut Spinach Leaves into strips. Put in a bowl for a salad.

Mix together in a separate bowl olive oil, vinegar, olives, tomato, herbs, and cheese.

Toss on salad. Refrigerate for 30-60 minutes or overnight.

Top with croutons or crumbled whole wheat crackers and serve. Makes a quick, healthy salad!

Click on the title to learn more about the health benefits of Spinach!

Child Nutrition Programs

2009-03-25T21:54:00.000-07:00

Click on the title for a link to programming.

Cleveland Film Festival, "Poly Cultures: Food Where we Live"

2009-03-25T21:50:00.000-07:00

In POLY CULTURES, local filmmaker Tom Kondilas describes the thriving effort in Northeast Ohio to bring back small scale, sustainable organic farming. In contemporary society, which is based on industrialized agriculture, food is typically moved 1,500-1,800 miles from place of growth to place of consumption. This results in the use of a huge amount of hydrocarbon fuels, not to mention a reliance on often harmful growing technologies. Advocates of a return to ecological agriculture who give testimonials in the film include the proprietors of the George Jones Memorial Farm, a 70 acre sustainable farm owned by Oberlin College and operated privately by a group of alumni. Then there’s City Fresh, a joint initiative that works to bring local produce to underserved areas in Cleveland and Lorain. Harold Hartzler, a dairy farmer from Wooster, describes how his use of pesticides beginning in the 1950s eventually made his animals sick and the earth unusable, until he reverted to natural methods. Proprietors of the Pint Size Farm at Hale Farm in Bath describe how they grow exclusively for the Great Lakes Brewery. POLY CULTURES is a testimony to the imagination of local innovators who are dedicated to revitalizing a sustainable model of commerce. – B.B.
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Lesson #8-- Tabouli and Egyptian Bulgur Fruit Salad

2009-03-24T19:07:00.000-07:00

This week we created two fantastic dishes that originate from Northern Africa:
Tabouli & Egyptian Bulgur Fruit Salad.

Both feature a whole grain called BULGUR WHEAT (in hands of child above.) We watched the dry bulgur wheat absorb hot water (the cooking process) and soften into a chewy, delicious ingredient.

Tabouli is a savory dish, flavored with fresh mint and parsley and refreshing tomatoes and cucumbers. Meanwhile, ever-satisfying cinnamon accentuates the rich, chewy fruit in the second salad. Both have a simple, healthy dressing of lemon and olive oil (which aids vitamin absorption.)

We listened to Egyptian music while preparing the food. And, of course, we practiced safe cutting technique and used math in measuring.

When it came to tasting the dishes, some of us really liked the savory Tabouli! Others couldn't get enough of the fruit salad! The plates were clean regardless, and many friends asked for the recipes to take home. So we've posted them below for all of our readers.

Tabouli

2009-03-24T19:02:00.001-07:00

3 cups bulgur wheat
3 cups hot water
2 small tomatoes (or one large)
1 small cucumber (or half large)
1/2 cup green onions
1/2 cup fresh parsley
1/2 cup fresh mint

2 T. oil (olive or vegetable)
2 lemons--juice of
salt & pepper to taste (optional)

Soak the bulgur wheat in hot water for approximately 10 minutes. Add chopped tomatoes and cucumbers, green onion, parsley and mint. In a separate bowl, combine oil, lemon juice and salt/pepper. Pour over bulgur mixture. Mix well. Enjoy!

Egyptian Bulgur Fruit Salad

2009-03-24T18:23:00.000-07:00

Tasty cinnamon flavor...
a healthy and satisfying side dish or desert!
(Packed with protein and vitamins!)

3 cups bulgur wheat
3 cups hot water
1 cup chopped figs (can be dried)
1 cup chopped apricots (can be dried)
1 cup chopped dates (can be dried)
1/2 cup pistachio nuts (optional)

2 T oil (olive or vegetable)
juice of 1 lemon
2 T. cinnamon

Soak the bulgur in hot water for 10 minutes. Chop and measure dates, figs and apricots & pistachios. In separate small bowl, mix the juice, oil, and cinnamon. Pour the liquid over the bulgur salad and mix well. Serve the salad in the shape of a pyramid.

Alice Water's "Edible Schoolyard" video tour

2009-03-22T11:27:00.000-07:00

Click on the title of this post to have a visual tour of Alice Water's Edible Schoolyard.

"Clean vs. Dirty foods list"

2009-03-22T07:58:00.000-07:00

An EWG simulation of thousands of consumers eating high and low pesticide diets shows that people can lower their pesticide exposure by almost 80 percent by avoiding the top twelve most contaminated fruits and vegetables and eating the least contaminated instead. Eating the 12 most contaminated fruits and vegetables will expose a person to about 10 pesticides per day, on average. Eating the 15 least contaminated will expose a person to less than 2 pesticides per day. Less dramatic comparisons will produce less dramatic reductions, but without doubt using the Guide provides people with a way to make choices that lower pesticide exposure in the diet.

Go to: www.foodnews.org and download their helpful food guide!

Local Food Resource

2009-03-22T07:42:00.000-07:00

This is a great online resource for accessing local foods at farmers markets and other businesses that support our Ohio farmers.I love this site, it's very helpful once farmers markets and open farm times are in full swing.

www.localharvest.org

Remember the North Market's www.greenergrocer.org is the sister of Local Matters, offering Regional Produce. They have a great program offering "Fresh Bags" of vibrant, local produce, in small or large bags depending on your family size. All subscriptions also come with a sheet full of information about your bag of goodies. Recipes are included, so you can get your bag and take it strait to the kitchen for dinner. Delicious, simple, affordable and you can support local farmers and our economy at the same time.

President Obama speaks on hunger and food banks.

2009-03-22T06:44:00.001-07:00

http://www.youtube.com/watch?v=LMYYoAFYrWA&feature=player_embedded

"Is a Food Revolution in Season?"

2009-03-22T06:31:00.002-07:00

AT the heart of the sustainable-food movement is a belief that America has become efficient at producing cheap, abundant food that profits corporations and agribusiness, but is unhealthy and bad for the environment.

The federal government is culpable, the activists say, because it pays farmers billions in subsidies each year for growing grains and soybeans. A result is an abundance of corn and soybeans that provide cheap feed for livestock and inexpensive food ingredients like high-fructose corn syrup.

They argue that farm policy — and federal dollars — should instead encourage farmers to grow more diverse crops, reward conservation practices and promote local food networks that rely less on fossil fuels for such things as fertilizer and transportation.

See more by clicking on the title.

whole wheat energy bars

2009-03-19T19:21:00.000-07:00

1 cup bran flake cereal
1/4 cup wheat bran
1/4 wheat germ
2 Tbsp flax seed (milled)
1 1/2 tsp grated orange peel
1/4 cup of orange juice
1 cup mixed dried fruit ( chopped)
1 egg beaten
1/4 cup vegetable oil
1/2 cup apple sauce
1/2 cup honey
1/3 dry milk powder
3/4 cup whole wheat flour
3/4 cup all purpose flour
1/4 tsp baking soda

Pre-heat oven to 350 degrees. In large bowl combine everything except flours and baking soda. Blend well. Let sit for 5 minutes. In large bowl stir together flours and soda combine all ingredients and mix well. Spread batter evenly in pan. Bake for 15-17 minuets. Makes 20 bars at 117 calories each.

Michelle Obama Prepares to Plant White House Garden with Local School Children

2009-03-19T16:59:00.000-07:00

Just in case anyone reading needs another reason to thank their lucky stars for a first lady like Michelle Obama, the New York Times featured an article today about the vegetable garden Michelle Obama will be starting tomorrow on the White House lawn with the help of 23 DC area school children.

According to Mrs. Obama, the 1100-square foot organic garden's most important role will be "to educate children about healthful, locally grown fruits and vegetables at a time when obesity has become a national concern... through children, they will begin to educate their families and that will, in turn, begin to educate our communities.” Click on the title to read the inspiring article...

Pick of the Week!!

2009-03-16T04:36:00.000-07:00

Good day all,

It's time for another Pick of the Week!

Most of you have seen this featured item before, even if you haven't eaten it. It's down at the Greener Grocer, at most major food stores, and in nearly every restaurant. Yet, I doubt many people have actually purchased or cooked this for themselves. The Morgan Freeman of vegetables, if you will. Everyone recognizes it but it never gains any due recognition. So, today's Oh So underrated pick of the week is... KALE.

You might know this as the curly green garnish under the bowls at most catering events and/or barbeque's, but it is so much more. Kale, or Borecole, is a form of cabbage from the species Brassica Oleracea, cousin to collards and the brussel sprout. There are a number of different varieties of Kale. The most distinguishable differences amongst them are the shapes and colors of the leaves. Kale may be anywhere from white to lavender to green, curly, short, long, or flat. All of them are edible, but the Kale we're featuring is of the curly, green variety, such as the Lacinato Kale.

These Kale, in all their green glory, are packed full of nutrients and vitamins. Kale, like other green vegetables, are abundant in vitamins, A,K, & C, lutein, zeaxanthin, and beta carotene, amongst others. What's more, the ratio of nutrients per calorie is better than almost any food around. It's also thought to be a significant part of diets in preventing or maintaining cancers, as well as detoxing ones body.

Lucky for us, Kale is available all year round, mostly harvested right here in North America and in the majority of Europe. It's ability to survive our various seasons and ,at times harsh weather, makes it one of the hardiest plants there are. However, most believe that it's best to pick Kale, now, from the middle of winter through the beginning of spring, which is when it is at it's sweetest.

When it comes to cooking Kale, sauteing is a pretty popular method. You should know, there is a different Kale recipe for every country where this product is sold including soups , salads, entrees, and sides. So, if you want something a little more adventurous or challenging, there are recipes galore on the internet, all you've gotta do is look. I've posted a link to a site with 40+ recipes for Kale. All you've gotta do is click on the title "Pick of the Week!" If you aren't able to find something there, then perhaps you just don't like Morgan Freeman all that much, but I believe if you looked, most could find away to appreciate, maybe even learn to love, this undeservingly underrated pick of the week.

p.s. if you aren't able to use the link, simply go to allrecipes.com and search for Kale.

Until next time, :)

What is fructose

2009-03-12T18:57:00.000-07:00

What exactly is fructose?

Fructose is a type of sugar found in foods such as fruit. It is also added to sodas, juice blends, salad dressings, pasta sauce and other foods, primarily in the form of high-fructose corn syrup (HFCS). HFSC is about half fructose and half glucose (another type of sugar).

How does fructose promote weight gain?

Unlike glucose, fructose may increase appetite. And research indicates that when it's eaten before or with fat, that fat is more likely to be stored than burned. Consuming HFCS appears to cause resistance of leptin,a hormone that tells your brain how much fat is stored and signals the feeling of fullness. The problem is Americans are consuming more of such sugars, especially in sweetened beverages.

Is white table sugar better for you than fructose based sweeteners?

No. Like HFCS, table sugar is about half fructose and half glucose. Some studies have found it has similar effects on the body.

How can you limit your intake of fructose?

If you drink soda or juice, have only and 8oz glass with ice in it. And limit intake of foods that have"high fructose corn syrup" on the label.

So, to sum it up, natural sugars found in fruit are the best for our bodies! Sweet,Delicious and Nutritious.

Information found in health digest (kmart pharmacy)

Pick of the Week!

2009-03-07T11:29:00.000-08:00

Good day to all,

This post is the first of a new series in which we highlight one deserving produce item each week. We'll include photos, recipes, nutrition stats, and some interesting history as well, in hopes that we'll all get to learn and enjoy more of what we're trying so hard to promote.

The features will be seasonally relevant, so if you'd like hear more on what you could buy and prepare later or maybe what could to do with what you've got left, please feel free to comment and we'll do our best to speak on it. Also, what you see here will be available locally, so you'll be able to try out the recipes for yourselves.

Our pick today is "Asparagus Officinalis"

the Asparagus! Bonus points to those of you who knew the full name. This vegetable is ripe for a limited time, March through June. Native to Eastern Europe, Northern Africa, and Western Asia this particular member of the Lily family was first cultivated more than 2,000 years ago. Asparagus was thought to be the "Food of Kings" literally named by King Louis XIV for it's crown like shape and is now enjoyed by most of the world for it's distinctive taste and significant health benefits.

Nutritionally, Asparagus is a heart healthy powerhouse. Rich in Vitamin A, B, C, E, beta carotene, zinc, iodine, potassium and folate. The plant, or components of it are significant in diuretics, as well as healing kidney stones, urinary tract infections, and Cancer, among others. Revered as an anti-inflammatory and immune system supporter, doctors believe it aids in the reduction of tumors, the swelling of arthritis, and much more.

What's more, it's waistline friendly too. About 5 cooked (steamed) spears will leave you with roughly 20 calories, low sodium, no cholesterol, and plenty of vitamins. For more on it's nutrition facts please visit www.nutritiondata.com

With the weather breaking, and the Asparagus ripe, it's the perfect time to enjoy this refreshing perennial plant. So here's a simple recipe you can add to any barbeque or cozy dinner, all season long. Just follow the link below!

www.recipezaar.com/Grilled-Asparagus-Corn-Salad-97645

See you next week!

Lesson # 7: Whole Grain Breads

2009-03-07T06:37:00.000-08:00

During week seven of Food is Elementary, students were able to sample a variety of whole grain breads and crackers in order to learn that different whole grain breads can have very different tastes.

The whole grains breads lesson began with a review of the food pyramid (with an emphasis on the grains group), the vitamins that are present in whole grains (B and E), and the parts of our bodies that benefit most from the consumption of foods rich in vitamins B and E.

Next, George Levensen's Bread Comes to Life: a Garden of Wheat and a Loaf to Eat was read to the class. This beautifully illustrated book showed the students the sowing of wheat seeds in a garden patch, the growing process, the harvesting and milling of the wheat, and ultimately, the baking of a loaf of whole grain bread.

The Food Educators reminded students that during lesson # 7 they would be sampling different whole grain breads, and appropriately reviewed the "no-yuk"rule, knife safety, and the ways in which we eat with our senses (smelling our food before eating, chewing slowly with our eyes closes, etc.).

Students broke into groups to sample different whole grain breads and crackers. With the help of the Food Educators, students used plastic cutlery to slice breads into bite-sized pieces which were summarily sniffed and gobbled up. The breads sampled ranged from the familiar pre-sliced whole wheat sandwich breads, to the slightly more exotic loaves of multi-grain seeded breads and whole grain crackers. The students were delighted by the variety, and tried the breads and crackers with excitement. Their descriptive words and reactions to the breads and crackers indicated a strong understanding that not all whole grain breads taste the same.

Three Sisters Casserole - Great Recipe for people living with Diabetes

2009-03-02T17:19:00.001-08:00

As the Diabetes Diva, I wanted to let individuals know that there is an incredible recipe available from the Food is Elementary curriculum, that is delicious, nutricious, and excellent for your blood sugars. This recipe is called the Three Sister's Casserole, and is based off of the Native American trilogy of corn, beans, and squash. These three items support one another not only during their growth, but also within a meal. When grown together the corn stalk helps to support the climbing bean plant, while the bean plant fixes nitrogen into the soil for the heavily feeding corn. The squash then helps to shade the soil and retain moisture for each plant.

When eaten together, these three items create a complete protein chocked full of essentail amino acids and vitamins, A, B, C, and E.

After eating the Three Sister's Casserole for lunch, I have noticed that my blood sugars remain under much better control throughout the rest of the day. This dish provides my body with a great deal of energy, while the large amount of fiber within the beans helps to balance out my blood sugars and keep them from rising at a quick pace. Below is the recipe for this delicious recipe. Not only is it quite yummy and nutricious, it is also super quick and easy to make. ENJOY! Sincerely, The Diabetes Diva

Three Sister's Casserole

2 cups kidney beans
2 cups corn

1 cup pre-cooked butternut squash

1/2 cup maple syrup (or less if you prefer)

1 tablespoon of dill (or more if you prefer)

Combine all of the above ingredients in a saucepan. Heat for at least five minutes until thoroughly warm.

Food is Elementary Lesson #6 - Whole Grains

2009-02-26T18:15:00.000-08:00

Great Grains! Within Lesson #6 of the Food is Elementary curriculum, we discovered the world of whole grains. Students were taught that a whole grain includes 3 parts. They were told that in order to obtain healthy vitamins, such as B and E, within grain products, the entire grain needs to be used. Students were shown that when the grain is first separated from its stalk, it looks like a tiny seed and is called a "groat." This groat can then be flattened into what is called a "flake." The groat can also be ground and turned into flour. Students were shown the difference between whole wheat flour and processed white flour. Students learned that whole wheat flour uses the entire grain or the entire groat and that processed flour is made after vital parts of the grain/groat are taken away. Students were then able to determine that whole wheat flour contained important vitamins and nutrients, while the processed white flour did not. Brown is better!

Students were then shown a variety of whole grains from around the world, such as; corn, rice, quinoa, and sorghum. After discussing the definition of a whole grain and learning about whole grains from various continents, students were given the opportunity to use these grains to create a beautiful grain collage. Way to go Grains!

Quick and Delicious Chickpeas with Baby Spinach

2009-02-26T15:53:00.000-08:00

I found this recipe in the New York Times a few days ago and knew immediately that my husband and I would be having it for dinner poste haste. I am always pleasantly surprised when a dish with fewer than five key ingredients is completely satisfying, and this meal did not disappoint. I added a fair amount of cayenne (I like spicy foods), and began with half the liquid the recipe called for and added just a bit more as it cooked. I served it over polenta, though it would also be very good with brown rice or whole wheat couscous (or whole grain bread as shown above). Click on the title for the the recipe...

Winter Squash Treat

2009-02-25T10:16:00.000-08:00

Here is a DELICIOUS recipe for Spaghetti Squash, a favorite with my kids! It's another easy way to sneak in vegetables. I also "wing it" sometimes and add in pan-fried mushrooms, roasted garlic or whatever is in season. For anyone who is lactose intolerant, this is just as good without the cheese. You can find many beautiful variations of squash during the winter. Eat Local Eat Seasonal!

1 spaghetti squash (about 4 lbs.)
¼ - ½ cup seasoned breadcrumbs (or a regular breadcrumbs and many dried herbs)
1/3 cup pignoli (pine) nuts
Salt and pepper to taste
1 cup marinara sauce
1 cup shredded low-fat mozzarella

(Instructions provided by Rachel, the Cheap Healthy Gourmet)

1) Preheat oven to 400. Cover a rimmed baking sheet with tin foil and cooking spray.

2) Take a paring knife, and poke a million holes in the exterior of the squash.

3) Bake the squash until the outside is beginning to brown, and hull gets mushy. This usually took about 45 minutes or so for me (90 minutes for me - Kris), and I'd flip the squash once or twice during the process. Depending on the thickness of the shell and the size of the bugger, it may take more or less time. I'd start keeping an intermittent eye on it after about 30 minutes.

4) When brownness has been achieved, take the squash out of the oven, and allow it to cool. When it's cool enough to touch, split the beast in two lengthwise, and de-seed it; toss seeds in the trash. Then, scrape the meat out of it with a fork, dragging your utensil down lengthwise. As you scrape down, the strands should separate from the shell, so that you're just left with the hull. Put the warm strands in a bowl, and the hull in the trash.

5) While the squash is baking, toast 1/3 cup of pignoli (pine) nuts, and measure out 1/4-1/2 cup of seasoned breadcrumbs. (If you don't-a-gotta da seasoned stuff, just throw in a lot of dried parsley, basil and oregano, or whatever you like that you've got lying around.)

6) Combine squash with the pignolis, bread crumbs, and salt and pepper to taste. Put in a shallow 8"x8" (or approximate) baking dish that you've sprayed a little cooking spray on.

7) Take about 1 cup of marinara sauce, and spread like frosting across the top. Sprinkle mozzarella on top.

8) Cover with tin foil, and bake for about 10 minutes, or until bubbly. Remove tin foil, and bake for another 5. Serve and go yum.

Check out other great recipes on the "Cheap Healthy Eat's" Blog by clicking on the title.

Bailout for everything, except our school lunches for our nations' children...

2009-02-25T09:22:00.000-08:00

THIS new era of government bailouts and widespread concern over wasteful spending offers an opportunity to take a hard look at the National School Lunch Program. Launched in 1946 as a public safety net, it has turned out to be a poor investment. It should be redesigned to make our children healthier.

Under the program, the United States Department of Agriculture gives public schools cash for every meal they serve — $2.57 for a free lunch, $2.17 for a reduced-price lunch and 24 cents for a paid lunch. In 2007, the program cost around $9 billion, a figure widely acknowledged as inadequate to cover food costs. But what most people don’t realize is that very little of this money even goes toward food. Schools have to use it to pay for everything from custodial services to heating in the cafeteria....read more by clicking the title.

Letter to Michelle Obama

2009-02-25T04:25:00.000-08:00

Here is a letter I received from our Director of Policy, Noreen Warnock,written by one of our partners in the Food to School Network. There has been an increased emphasis on food directed to President Obama and the First Lady. This presidency promotes hope and change. We can't move forward with hope, while our country still suffers hunger and malnutrition. Michelle has the ability to influence something other than fashion.

Dear Mom-In-Chief,

As First Lady you have the ability to set the table for what our nation's children eat by adding a plank of food justice to your platform. Many ideas have already been sent your way ranging from starting an organic garden on the White House lawn to appointing a First Farmer. Where should you start?

I request that you make the health of our nation's children your platform priority. Especially with two growing girls to nurture and nourish, you must understand that we will only be successful as a nation when all children in our country are healthy and well-fed.

You have the support of the 44th President. The Secretary of Agriculture, Tom Vilsack, has stated that President Obama stressed to him that the USDA should ensure more nutritious food is provided to children.

And you have a ripe opportunity with the current reauthorization of the Child Nutrition Act, which is the federal legislation that establishes the guidelines for our nation's school meal programs and the Women, Infants, and Children (WIC) program.

With at least 35 to 40 percent of children's daily eating occurring during the school day, a reformed cafeteria could improve the health and increase the capacity to learn for the 30 million children that eat at school 180 days per year.

When you invited Chef Sam Kass into the White House Kitchen, your spokeswoman said "he happens to have a particular interest in healthy food and local food." Mr. Kass has spoken out previously on the need to change the school lunch menu by decreasing the high levels of sugar and fat. He's right.

Earlier this month the results of the latest school nutrition dietary assessment study by the Journal of the American Dietetic Association exposed that in the 2004-2005 school year, only 6 to 7 percent of schools met all nutrition standards. This is unacceptable.

Sasha and Malia are fortunate to be eating nutritious local, organic lunches at Sidwells Friends School. This is what your girls will be dining on at lunch on Tuesday, February 10th:

Organic Vegetarian Chili, Carrot Apple Soup, Roasted Local Beet Salad, Salad du Jour, All Natural Beef Chili, Brown Rice, Steamed Zucchini and Grapefruit Slices

The above shows the solution can be delicious. How wonderful that you and the president can provide local, fresh and healthy foods for the First Daughters, but what about kids in the rest of the country? From your previous neighborhood on the south side of Chicago to your new community in Washington, D.C. with the highest childhood obesity rates in the country, the nutritional divide that stymies the development and potential of youth is an open wound.

The average school cafeteria unfortunately operates on the lowest common denominator of cost, not quality. The USDA currently reimburses schools $2.57 for every free lunch it serves and lower amounts for reduced cost and full price meals. This leaves about one dollar to cover actual food costs, once labor and overhead costs are factored in. What do you expect food service directors to feed our kids on $1.00?

Thankfully, students, parents, food service staff, teachers, farmers, school administration, and other community members have a taste for change and are working to incorporate fresh, local product—no matter the perceived barriers—through what is called "farm to school" programs.

The farm to school movement has not waited for the federal government to make children a priority. There are over 2,000 known programs in 40 states as reported by the National Farm to School Network, a joint project of the Center for Food & Justice at Occidental College and the Community Food Security Coalition.

Even though I promote from scratch cooking, you don't have to start from scratch in your platform.

The Child Nutrition Forum, a collaboration of many groups, has a statement of principles that outlines key issues to champion. From there you can delve into an extensive menu of ideas such as establishing a national farm to school grant program or strengthening nutrition standards for school meal programs.

On February 26, I invite you to attend one of two Congressional briefings on farm to school and hear directly from those working every day for a healthy America.

Fulfill your wish to be America's Mom-in-Chief by making sure that every child has the nutrients necessary to carry our country forward—now that is a stimulus plan I can believe in.

Debra Eschmeyer

National Farm to School Network

Program Media & Marketing Manager
Tel: 419-753-3412

5 Minutes a Day for Fresh-Baked Bread

2009-02-23T14:37:00.000-08:00

Our Food is Elementary students began learning about whole grains last week, and this week will be sampling different whole grain breads in their classrooms. Between lesson planning and teaching, I have been thinking a lot about bread, and I remembered an amazing bread recipe I found in Mother Earth News. Since the holidays, my Mom has been baking this bread regularly and swears that this is the easiest yeast bread she has ever made (it doesn't require kneading!). It is really delicious and the master recipe can be adapted to make many different kinds of bread. You can read the article and find the recipe by clicking on the title...

Great Nutrition Resource

2009-02-18T13:42:00.000-08:00

www.nutritiondata.com is a great online resource to track everything you incorporate into your diet. You have the option to create a personal account that will track values, vitamins and fat content of your food. Thanks to Pat at The MRDD School at Johnstown for sharing this resource! We are what we eat....let's find out what that is!

Slow Food Columbus

2009-02-18T13:40:00.000-08:00

Slow Food Columbus is the Columbus, Ohio convivium of Slow Food USA, which itself is the American branch of Slow Food International. In the words of the parent organization, which began in Italy, Slow Food was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling
interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.

The mission of Slow Food Columbus is to bring people together to enjoy the pleasures of the table while carrying out the Slow Food mission at the local level: to defend biodiversity in our food supply, spread taste education and connect producers of excellent foods with co-producers through events and initiatives. Read more by clicking on the title...

"Feeding the WHOLE Family" recipe book

2009-02-18T13:26:00.000-08:00

This is a review on a useful cookbook that highlights whole foods. Thanks to our new volunteer Alyssa for sharing this with us. I love the artist who does the cover art too!
Feeding the Whole Family This is the ideal cookbook for parents who want to cook one meal that every member of the family - babies and grownups alike - can enjoy together. Each of the 180 plus recipes (60 new ones in this edition!) is simple to prepare. All the recipes center on fresh, whole foods ingredients that contain the nutrients necessary to keep your family active and healthy.The perfect gift for new parents.

Lesson # 5 Vitamins (Food Is Elementary)

2009-02-17T20:34:00.000-08:00

This weeks lesson on vitamins prove to be a lot of information for our students however, their little brains demonstrated brilliance. Our goal was to have the students know the vitamins A,B,C,D,and E. the students were taught about each vitamin and the colors foods which related to each vitamin. They were also taught how each vitamin helps our body. So for those of us who may need a refresher course on vitamins here it is:

Vitamin A: We get from bright colored fruits and vegetables. The brighter the color the higher the vitamin content. The color foods to look for are ,red, yellow, blue, orange, purple, and green. Vitamin A helps our hair, skin, eyes, and teeth.

Vitamin B: We get from whole foods that are green and brown in color. Vitamin B helps our mood (to be happy), skin, and our bones.

Vitamin C: We get from bright colored fruits and vegetables. The brighter the color the higher the vitamin content. The colors foods to look for are red, yellow, blue, orange, purple, and green. Vitamin C helps our immune system, and our body over all good health.

Vitamin D: We get only from the sun. We need 10-15 minutes each day on our skin with out sun screen. Vitamin D helps our bones.

Vitamin E: We get from whole foods that are brown and green in color. Vitamin E helps our body over all good health and our immune system.

By using cut outs of the colors and vitamin letters and body pictures , the Food educators were able to teach the students about the importance of eating healthy whole foods and how vitamins keep their bodies stay healthy. Each child received a vitamin coloring book. They were so excited to color the foods using markers and crayons.

Teaching the children this lesson proves that children can learn more than we sometimes give their bright, brilliant, beautiful, boastful, minds credit for. This was a fun lesson to watch the children participation and enthusiasm.

All about the Glycemic Index from the Diabetes Diva

2009-02-17T13:57:00.000-08:00

Here is another post from your Diabetes Diva, helping give you some information about the Glycemic Index.

You may have seen this new buzz-word around, but many people ask; what exactly is the Glycemic Index and how does it effect me?

Well, the Glycemic Index is actually a system which ranks foods, mainly carbohydrates, according to their effect on your blood glucose levels. The Glycemic Index measures how much your blood glucose increases 2-3 hours after eating a particular food. Every food item is then placed, by number, somewhere within this Glycemic Index.

Individuals with Diabetes, such as myself, are always checking their blood sugar levels to make sure they remain within a safe range, but understanding how foods can effect your blood sugar is an important concept to comprehend for those individuals without Diabetes as well. The higher a food is ranked within the Glycemic Index, the quicker this food will raise a person's blood sugar, give you a burst of energy, but then provide you with an energy drop as well. Foods that are ranked high on the Glycemic Index do not provide the body with a sustainable reserve of energy and give your body lots of highs and lows. When trying to keep blood sugars under control, or give your body a sustainable supply of energy, it is important to pay attention to where foods fall within the Glycemic Index.

Below are just a few of the rankings for particular foods within the Glycemic Index. A more detailed, in-depth list of foods and where they are placed within the Glycemic Index can be found at: www.glycemicindex.ca/glycemicindexfoods.pdf.

Foods with a low ranking within the Glycemic Index are ranked at LESS THAN 55
Foods with an intermediate ranking within the Glycemic Index are ranked at 55-70
Foods with a high ranking within the Glycemic Index are ranked at more than 70 (These are the foods that will raise your blood sugars the fastest, give you an energy burst and then a low)

FRUITS
Cherries - 22 low

Grapefruit - 25 low

Apples - 38 low

Peaches - 42 low

Mangoes - 56 intermediate

Pineapple - 66 intermediate

Watermelon - 72 high

GRAINS

Multigrain bread - 48 low

Whole grain bread - 50 low

Pita bread, white - 57 intermediate

White bread - 71 high

All Bran Cereal - 42 low

Oat Bran Cereal - 55 intermediate

Muesli - 56 intermediate

Rice Krispies - 82 high

Corn Flakes - 83 high

For those of you with or without Diabetes, pay attention to the foods you eat and how they make you feel just a few hours later. I know that I have to take much more insulin, and have many more problems with my blood sugars, when I eat foods ranked high on the Glycemic Index, especially foods that include processed grains or refined sugars. Always be aware of how the foods you eat will effect your body!!!

Sincerely, the Diabetes Diva

Featured Board Member: Catherine Girves

2009-02-16T06:51:00.000-08:00

Local Matters is fortunate to have a diverse, talented and passionate board membership. Each month I am going to highlight a board member and ask them some questions. Catherine Girves is a long time community organizer and passionate about improving the quality of life for citizens in Columbus,Ohio. She is the Executive Director of The University Area Enrichment Association. UAEA is involved with a long list of high impact programming: Community Gardening, Urban Farmers Market, Women's Leadership Committee(Women's Fund), Mentoring, Safety and Transportation initiatives, Bicycling Promotion, Litter and Graffiti Clean-up/Education/Mentoring with Offenders and ongoing partnering with community agencies, civic associations and events. Her work in our city is invaluable, inspiring and infectious.
I asked Catherine why she has decided to join the Local Matters Board? "I have many reasons, should I just list them? Ok, protecting the Local Food Shed spurs economic development and is good for the environment. We're taking fossil fuels out of the equation, because food doesn't have to be shipped so far. Safety. We are increasing the safety in our community by making us all less dependent on external sources. By increasing the access to healthy, locally grown foods and educating people on how to grown it, we're taking care of ourselves locally. This is empowering and benefits our city on many layers. Given all of these reasons, why wouldn't someone feel privileged to be a part of Local Matters? Access to healthy foods is essential to our collective wellness here in Columbus. That is the work that Local Matters is taking on and I'm fortunate to join in the movement.
I then asked, "How has your work with Local Matters and the healthy food movement effected you personally?" When I was 2 months old my parents moved to Columbus to manage The Jai-Lai Restaurant. I grew up surrounded by food, but my entire relationship was to serve it to others. When I did eat, it was quick and for utility. I remember seeing a Sci-Fi movie once that had tiny tablets that the characters took instead of eating. I remember thinking that would be fantastic! Many years later I worked at Alana's working with her catering business. This was where my understanding and appreciation of food changed dramatically. Alana is passionate about food and believes that if it is "prepared with love" it will taste delicious. She also strongly believes in buying and preparing foods grown locally. I was able to taste, smell and see a richness to locally grown foods. The flavor and color is much more intense when the food hasn't been shipped from across the world. I have learned to have an incredible appreciation and commitment to locally grown foods, not just for myself, but for the overall wellness of my community. Food is powerful and trans formative in all of our lives.

Energy Foods

2009-02-11T12:17:00.001-08:00

Here is a fantastic cookbook, written by Beverly le Blanc, that emphasizes the importance of eating whole foods in order to maintain energy throughout a busy day. The cookbook includes recipes for breakfast, lunch, dinner, and snacks, all filled with foods high in energy that last over time. Some of the recipes include; Fruit and Nut Granola, Spiced Tea-Soaked Fruit Salad, Spicy Red Lentil Soup, Chicken Avocado Salad, Greek-Style Bean and Cheese Dip, along with many more.

Below is a recipe that illustrates a creative twist on a breakfast favorite.

Scrambled Eggs with Leeks:
8 large eggs
1 tbsp sunflower oil
2 tsp butter
1 large leek, trimmed, thinly sliced, rinsed, and patted dry
4 wholewheat muffins, split, toasted, and lightly buttered salt and pepper

Put the eggs in a bowl and use a fork to whisk together until blended, then set aside.
Heat the oil with half of the butter in a large skillet over a medium-high heat until frothy. Reduce heat to medium, add the leeks, and stir around for about 5 minutes until wilted. Use a slotted spoon to remove the leeks from the skillet and set aside.
Add the remaining butter to the oil in the skillet. Season the eggs to taste with salt and pepper, then pour them into the skillet, reduce the heat to medium-low, and cook, stirring, for 1 and 1/2 minutes, or until the eggs begin to set. Return the leeks to the skillet and stir into the eggs until the eggs have reached the desired consistency.

Spoon the egg and leek mixture over the hot muffins and serve.

THEN ENJOY!

A fun fun salad from a fun fun cookbook!

2009-02-10T19:15:00.000-08:00

Confetti Salad
from Simply in Season Children's Cookbook

1/4 cup lemon or lime juice
2 T orange juice
1 T honey

Mix together in a large bowl until the honey is dissolved.

2 cups carrots
2 cups apple

Grate carrots.
Chop apples.
Add to juice mixture immediately. (The juice will prevent the apples from turning brown.)

1 T fresh mint
1/8 t salt or to taste
1/4 cup raisins

Snip rinsed mint leaves into small pieces.
Toss with remaining ingredients and serve.

Dancing our Hearts Strong

2009-02-10T05:36:00.000-08:00

Eating healthy and EXERCISING are the keys to a healthy heart, mind and body. In the Food is Elementary classes, we followed our lessons on healthy choices with fats and oils with healthy choices about moving our body.

With a soundtrack from around the globe, we shook and shimmied and got our heart rates up up up. In between songs we took deep breaths and learned a little about the location, language and people of the songs.

As a cool-down activity, children drew pictures as they listened to some slow-tempo tunes.

Many kids explored different dance moves and had a great time! Others expressed themselves more readily with a marker in hand.

Next week we’ll be exploring whole grains…another key to a healthy heart. Wunderbar!

Food is Elementary Lesson #3- Food Comparisons, Labels, and Shopping

2009-02-04T14:07:00.000-08:00

During the third Food is Elementary lesson, our students learned that some foods have more dietary fat than others, that prepared foods often contain more fat than whole foods, and that food labels can tell us what has been added to prepared foods. Throughout the lesson, food educators reinforced the idea that consuming excessive amounts of dietary fat can lead to clogged"tubes" (blood vessels) and heart disease.

In order to illustrate that some foods have more fat than others, the lesson started with a comparison of two foods: baked potatoes and potato chips. Students were asked which had more fat- two whole baked potatoes, or one small bag of chips (1.25 ounces). Student volunteers helped pass around our potatoes and potato chips, thus allowing each student to hold the foods, comparing their respective weights. Students determined that the bag of chips had more fat, because of the method of preparation (frying). As a class, we discussed which food would be a healthier and more filling choice as an after school snack, we visually observed the location of the food label and briefly discussed what information the food label contains. After our discussion, student volunteers placed pictures of a baked potato and a slice of pie on the food pyramid. Happily, nearly all students understood that the baked potato was a vegetable, and that the potato chips belonged with fats and oils. The same exercise was repeated with eight Golden Delicious apples (locally grown and provided by the Greener Grocer) and a single- serve packaged apple pie.

Following our food comparisons, students graphed the number of fat grams in the potatoes/potato chips and the apples/apple pies. Felt circles placed by students on a large felt board visually represented the great difference in the fat content of our prepared and whole foods; every student was able to place a felt "fat circle" on a large felt board.

Finally, students engaged in a multi-sensory apple eating exercise designed to emphasize that healthy dietary choices are also delicious choices. With eyes closed, students were presented with locally grown Golden Delicious apples (thanks Greener Grocer!) which they explored with their senses of touch, smell, taste, and sound. I can only describe their eating as reverent- it was truly a sight to behold!

The Worst 'Healthy' Foods in the Supermarket

2009-02-04T11:55:00.000-08:00

Finding the healthiest food options at the supermarket can be difficult, especially when terms like, "fat free," "sugar free," or "zero trans-fat," are placed upon many food items. Advertising can very deceiving! With the help of a Yahoo! Health article and the books, Eat This, Not That!, the most deceiving products in the supermarket, those that claim to be extra "healthy," are compared to items that are actually healthier options. This article, based on information from the book, Eat This, Not That!, helps to provide information about myths surrounding certain foods that are designed to appear as healthy to the consumer. Check out the following link to find out more about these comparisons and how to make the best choices while shopping at the local supermarket!

http://health.yahoo.com/experts/eatthis/25030/the-worst-healthy-foods-in-the-supermarket/

Living with Diabetes

2009-02-03T18:21:00.000-08:00

As a Food Educator working with Local Matters, and the Food is Elementary curriculum, I am passionate about teaching individuals,

both young and old, about the importance of eating well, taking care of your body, and living a nutritious lifestyle. I am also passionate about teaching these topics for a very personal reason.......................

I have been living with Type 1 Diabetes for almost twenty years.

Living with this illness has been far from easy, but it has given me the opportunity to learn a great deal about the human body, what is best for the human body, and how to talk with people about diabetes and how it can affect a person's life. I am always hopeful that by talking about my life with diabetes, I can help make more people aware of how we can best fight this disease.

Diabetes can be a test of a person's self-discipline and will power. Each day is spent thinking about the foods I eat, when I eat them, how much I am eating of these foods, and what other factors might occur during the day that may affect my blood sugars. I have my moments when I just want to throw in the towel and not pay attention to what foods I am putting into my body. But the minute I choose this route, I suffer for it and end up feeling physically horrible! I fight with my feelings about food all the time, and work every moment to shift my perspective of what really are "tasty foods."

As I spend more time learning about whole foods and their benefits, I am realizing how great my body can feel and how well controlled my blood sugars can be when I eat foods that are naturally nutritious. Don't get me wrong, I love sweets and still think about them from time to time. But, I am beginning to understand that the foods we have determined as "yummy tasting" foods are just based on a mind set and not on an absolute truth. If we take the time to re-train our brains to see whole fruits and vegetables as the "yummy tasting" foods, instead of a chocolate chip cookie, we could learn to choose the healthier option and as a result have blood sugars that are under control. Foods high in fat and sugar may taste great for that moment, but continuing to include them in my daily diet would lead to a life of lost eye-sight, lost limbs, heart disease, and even death. I try and ask myself, are eating these traditional "yummy" treats really worth all of that?

Diabetes is rough, but it can be fought!! We as a nation do not have to let this illness control what happens to ourselves and the people that we love. Because I have Type 1 Diabetes, I will always live with this disease unless a cure is found. If I knew that by changing my eating and exercising habits I could get rid of my illness, believe me I would be doing whatever I could to make it go away. Many individuals who are at risk for Type 2 Diabetes have the opportunity to stop this disease by adjusting how they eat each day. LISTEN TO ME...................YOU DO NOT WANT TO LIVE WITH DIABETES!

Changing eating habits is very hard, but there are so many resources available now to help us make these important changes in our lifestyles. If you know that you are at risk for Diabetes, or you know someone close to you who is at risk, take the time to look at the following websites. These websites are also incredible resources for those of us who are already living with diabetes. Make a change now to get your health on the right track. By taking care of my diabetes I have been able to run a marathon, travel to another continent, ride a bicycle for 6 days from Minneapolis to Chicago, as well as live a much fuller life. Diabetes will not stop me, so don't let it stop you!!!!

http://www.dlife.com/, http://www.diabetes.org/, http://www.diabetesaction.org/, http://www.diabetes.com/

Healthy Snack

2009-01-29T15:34:00.000-08:00

"BAGGY BUGS"

(a fun way to eat whole grains and fruits)

1.
Place a graham cracker in a plastic baggy, seal it shut and crush the crackers into a fine sand using a large spoon. Suggestion: Use whole grain oat or spelt flakes, or granola instead of graham crackers. After the "bug hunt," sprinkle the whole grains on yogurt.

2.
Add a few raisins to the bag and have the kids dig for bugs in the sand. Experiment with other tasty critters--dried cranberry "ladybugs," carob chip "ants" and more...be creative!

3.
Definitely use a magnifying glass!

Original recipe: http://familyfun.go.com/recipes/kids/feature/famf19snack/famf19snack5.html

Food is Elementary Lesson #2 - Dietary Fats

2009-01-28T11:40:00.000-08:00

During the second lesson of the Food is Elementary curriculum, children learned a great deal about dietary fats and how too much fat can stick to the inside of your blood vessels and lead to illnesses. The students were able to grasp this abstract concept by conducting two experiments. First they observed how butter will stick to the inside of a straw, which represented a blood vessel. Next they observed how heavy cream will stick to your fingers while skim milk will not. By utilizing these hands on experiences with different forms of fat, children were able to understand how some fats are more likely to stick to your blood vessels when eaten in large quantities over time, and that some fats are healthier for your body when eaten in moderation.

After conducting these experiments, students took the time to create self-drawn portraits of themselves, illustrating their heart and blood vessels within their bodies. It was also important to emphasize that the way in which a person looks like on the outside does not determine what is happening on the inside of their body. Body size and shape does not dictate how much fat is sticking to a person's blood vessels. Overall health depends upon a person's daily eating and activity habits.

Origami Bunny Tutorial

2009-01-28T09:45:00.000-08:00

I don't know about you, but here in Columbus, Ohio we are snowed in, making this a perfect day to work on a low-key craft project with the little ones! While looking for a traditional craft to compliment the Food is Elementary unit on Japan, I came across this origami bunny pattern in the book Folding for Fun: Origami for Ages 4 and Up. It is really simple to make, and produces a great piece of origami. Watch the video tutorial below and start creating your own bunnies:

Useful resources when teaching about healthy eating and the body

2009-01-27T12:09:00.000-08:00

When teaching about healthy eating and nutrition an educator will often connect this theme to how it affects the human body. Children are able to gain a better understanding of the importance of eating well when they understand how certain food choices can affect their bodies in positive or negative ways. Within lesson #2 of the Food is Elementary curriculum, we discuss how dietary fats can affect your heart and your circulatory system. Here are some coloring pages that can be used when discussing dietary fat and the circulatory system, as well as the affects food has on other parts of our bodies. To download a copy of these coloring pages go to the following link: http://www.crayola.com/free-coloring-pages/science/human-body-coloring-pages/

Healthy Eating - interactive website

2009-01-25T14:07:00.000-08:00

Kids today have a strong connection with the internet and do a great deal of learning through on-line websites. Here is an excellent website that teaches kids the importance of healthy eating through interactive games and activities. Chef Solus can lead children through a food pyramid adventure! The website also has links to myfoodpyramid.gov, as well as to a nutrition dictionary, and a meal planner. Check out - http://www.nourishinteractive.com/ !

Fats and Oils - Great books to use with this topic!

2009-01-25T13:30:00.000-08:00

Through lesson 2 of the Food is Elementary curriculum students gain a better understanding of how dietary fats affect the human body. Here are three books that can work in conjunction with this theme!

The book Fats, Oils, and Sweets, written by Helen Frost, is based on the old Food Pyramid, but does an excellent job of demonstrating the difference between healthy food choices and unhealthy food choices. (ie. orange juice vs. pop, pretzels vs. potato chips)

The book, Oils, written by Tea Benduhn, is based on the new Food Pyramid and helps to illustrate the importance of oils in your diet to maintain a healthy body, as well as where healthy oils can be found.

The book, The New Food Guide Pyramid Oils, written by Emily K. Green, is also based on the new Food Pyramid, but helps explain the difference between liquid and solid oil choices and how much oil a child should consume each day.

Food is Elementary, Lesson One: Food Pyramid and Hygiene

2009-01-23T10:10:00.001-08:00

For our first lesson facilitating Food is Elementary, the children learned about the food pyramid and why foods with larger stripes form the foundation for a healthy diet. The larger stripes on the new revised pyramid that we focused on were the grains, vegetables and fruits. These food groups were highlighted, since studies consistently show they are under served in most children's diets. We did discuss Dairy, Oils and Meats, discussing the healthiest choices from each group. Check out the great website for teaching aids at: http://www.thefeltsource.com/Nutrition.html We used a felt food pyramid with cut out pictures of foods from this site. The children learned about each of the food groups and had a fun activity placing the different foods where they belonged. We also discussed the importance of hand washing, discussing and reading a book on Germs. Much of the lessons have a sensory experience. We used a lavender soap and then had the children rub rose water on their clean hands. They learned how to properly wash and also appreciate clean, sweet smelling hands. All lessons are one hour or less and incorporate a hands-on activity each week. Hundreds of local children experienced this class this week and it is the start of a program that will impact not only our children's lives, but many of the adults too. Thank you to all site supervisors for bringing this dynamic programming into your school.

Delicious Fruit Tart Recipe

2009-01-23T06:54:00.000-08:00

Crust

1 cup chopped nuts
1cut dates, chopped
1 cup flaked coconut
1 teaspoon vanilla
1 tablespoon cinnamon

Toppings:

ripe bananas, various fruits

Soak dates in hot water, drain. Mix with other crust ingredients, form in ball for large tarts or several small balls for individual tarts. Flatten, press into pan; cover with crushed bananas, and decorate with various sliced fruits.

"The Meaning of Food" PBS

2009-01-22T09:27:00.000-08:00

Local Matters is in our second week with our "Food is Elementary" curriculum in local area schools. Our children, parents, teachers, principals and staff have all been helpful with it's success! A sincere Thank you to everyone. We've covered the food pyramid, hand washing and made connections to what we eat as directly effecting our bodies and minds. The children have grasped the material and easily recited the information that they learned to us again this week!
Food is an essential part of all of our lives and our health. Our children are learning this now and many of us don't learn this connection until we are well into adulthood. They are learning and having fun at the same time. The photo is of children taking the "Food is Elementary" class at the CDC Headstart. They are one of several sites including: Ohio Ave. Elementary, Indianola Alternative, Clinton Elementary and Brookside Elementary. A special thanks to all of these schools who took the leadership and initiative to have this curriculum included in their students lives.
Columbus, Ohio is fortunate to have this and many other programs from Local Matters, The Columbus Health Department and Children's Hunger Alliance (to name a few) touch our lives and community.
Click on the title of this post for a great article from PBS titled "Edible Schoolyards." Local Matters will launch a similar program tying our nutrition and food strait from the garden in schools beginning next year!

FOOD ALLERGIES?

2009-01-15T12:52:00.000-08:00

As a food educator, I want to be up on the latest news about food sensitivities. This article is a good overview on terminology, testing and treatment.

http://media.www.thelantern.com/media/storage/paper333/news/2009/01/15/Arts/Food-Reactions.Might.Not.Be.Allergies-3585869.shtml?reffeature=htmlemailedition

ACGA 30th Annual Conference: Save the Date

2009-01-15T12:24:00.000-08:00

Tips to prevent vitamin loss in food

2009-01-09T16:46:00.000-08:00

Getting the vitamins you need from your food, rather than supplements, is the best approach. However, the vitamin content of food can be decreased depending on the way the food is handled, stored, and cooked, here are some tips for keeping foods as vitamin-packed as possible! It is best to eat produce fresh, steamed or lightly stir-fried. Shopping more frequently can also cut down on keeping your vegetables too long in your refrigerator, losing vitamins and mineral content. Also, think about how long your produce had to travel to get to the store, then to your plate....

BUY LOCAL! (or regional) This will greatly increase the vitamin content of your foods and offer you the maximum benefits for your body. The www.greenergrocer.com or farmers markets are great resources to provide you with the best produce for your health and your recipes!

Henry the Hand

2009-01-09T16:18:00.001-08:00

Handwashing is part of the "Food is Elementary" curriculum. I found some of these cute classroom aids at: http://www.henrythehand.com

Lincoln Park Elementary, "Educational Garden of the Year"

2009-01-09T15:44:00.000-08:00

I photographed this young girl leaving the awards ceremony at Lincoln Park Elementary. Their garden got an award for "Educational Garden of the Year." Our own Susan Weber of Local Matters and Farmer Paul Ethridge helped design and maintain the garden.

Japanese Crafts

2009-01-08T16:00:00.000-08:00

Researching and creating traditional crafts is an easy and fun way to learn about different cultures. Carp streamers and kokeshi dolls are two crafts I completed to compliment the Japanese unit from the Food is Elementary curriculum. I promise, you will have a great time making them!

Carp Streamers

Hanging koinobori, or carp streamers, is a treasured Japanese tradition. They can be seen flying from poles and rooftops in Japan from April to May 5th, the day celebrated as Children’s Day.

Materials:

- A carp or koi template - these are easy to find on the web
- Construction paper or poster board for the carp’s body
- Colorful yarn or string
- Markers for drawing the eye
- Origami paper, wrapping paper, or magazine paper for the carp’s scales
- Glitter and/or sequins
- Glue or Mod podge
- Crepe paper

Making it:

1. Using your template, trace and cut out your koinobori. Remember to make two, one for the front and one for the back.

2. Draw the carp’s eye. Make them nice and big!

3. Cut out your scales- I used origami paper. Smear some glue or mod podge on the carp’s body, and then lay down your scales. Start about an inch or so behind the eye. After placing gluing down my scales, I mod podged the top of them just to be sure they would stay in place. Glitter or sequins are a nice touch.

4. Add crepe paper streamers for the carp’s tail

5. After your scales and streamers have dried, you can either glue the front and back of your carp together. I punched holes on the top and bottom of my koinobori and tied them together with yarn. I like the effect.

6. Punch one or two holes at the carp’s mouth and use yarn or string to create a way to hang your koiobori.

Kokeshi Dolls

Kokeshi dolls are beautiful, easy to make, and provide a lot of bang for your crafting buck. Kokeshi are very spare in design. They are made from two pieces of wood, one for the body, and one for the head; kokeshi have no arms or legs. In Japan, Kokeshi are made from the wood of cherry and dogwood trees. Their faces and bodies are hand painted. I took a few liberties in the creation of my kokeshi dolls; I used origami and decorative washi papers for the bodies of my dolls, and a black marker for their eyes and noses.

Materials:

- Paint brushes
- Painter’s tape
- Wood glue
- Mod podge
- Decorative papers – origami, washi, etc.
- Hand saw
- Dowel rod for your kokeshi’s body – I used a dowel rod with a 1” diameter and cut it into varying lengths
- Wooden balls for your kokeshi’s head- the heads of kokeshis should be proportionately too large for their bodies

Making it:

1. Using wood glue, glue the kokeshi’s head to its body.

2. Look at the head and determine where you would like the doll’s face to be.

3. Paint the hair. You can draw it on with a pencil and fill it in with paint, or use painter’s tape if you want something really precise. Let the hair dry completely.

4. The paint that I used looked really flat after it had dried, so I coated it with my gloss-luster mod podge.

5. Paint or draw your kokeshi’s face. Their faces are super simple, I recommend finding some images on the internet for guidance and inspiration.

6. After the head/face is completely dry, measure the length and diameter of your doll’s body. Cut a garment from any beautiful piece of paper you have at hand; I happened to have a lot of origami paper, so that’s what I used.

Smoothie Recipes

2009-01-07T20:02:00.000-08:00

Smoothies are a great way to offer a healthy snack for the kids (and for you too!) I found a step by step guide to making smoothies, with a variety of recipes. Delicious and Nutritious!

http://kidscooking.about.com/od/howtocook/ss/howtosmoothies.htm

What are Whole Foods?

2009-01-07T19:30:00.000-08:00

Is a whole foods diet right for your kids?

Many parents may initially think that it isn't, but that is probably because of common misconceptions about a whole foods diet that have lead them to quickly dismiss the idea.

You should now know what a whole foods diet is -- eating more unprocessed foods. But what isn't it? It isn't about being a vegetarian or eating organic (unless you want it to be), and it doesn't have to be a diet in the sense of that is all you eat.

Instead, when feeding your kids, think about offering more whole foods instead of processed foods.

Need some ideas?

* 100% fruit juice, instead of soda or a fruit drink (although keep in mind that fresh fruit is better than fruit juice)
* skinless chicken breast, instead of chicken nuggets
* baked potato, instead of French fries
* whole wheat bread, instead of white bread
* oatmeal, instead of a sugary breakfast cereal
* cooking with whole wheat flour, instead of white flour
* sandwich with whole wheat bread and slices of leftover chicken or lean meat, instead of processed cold cuts, which can have a lot of added salt
* eating whole wheat pasta
* offering fresh whole fruit as a healthy snack, instead of potato chips, fruit snacks, or candy

In general, just try to choose more fresh whole fruits and vegetables and other unprocessed foods when you prepare your child's meals. If you'd like to learn more, click on the title.

Delicious and Healthy Recipes from the "Food is Elementary" curriculum

2009-01-06T10:31:00.000-08:00

This is one of the recipes from the Food is Elementary curriculum that Local Matters is facilitating in local schools. I made the "Three Sisters Casserole" for my family, along with the suggested menu and my son said, "Mom, why are we having a special dinner?" and "Can we have this again next week?" It was simple, delicious, affordable and a hit with everyone. See more recipes by clicking on the title!

2 cups kidney beans
2 cups corn
1 cup pre-cooked butternut squash
1/2 cup maple syrup
1 T. dill

Combine all of the above ingredients in a saucepan. Heat for at least five minutes until thoroughly warm.

Suggested Menu
Three sister's casserole, cornbread, baked yams, walnuts baked with maple syrup, blueberries and blackberries.

Amy Youngs and Kin Rinaldo create art and food

2008-12-24T13:02:00.000-08:00

See some of the amazing work going on here in Columbus, Ohio bringing art and food together. www.farmfountain.com

Farm Fountain is a system for growing edible and ornamental fish and plants in a constructed, indoor ecosystem. Based on the concept of aquaponics, this hanging garden fountain uses a simple pond pump, along with gravity to flow the nutrients from fish waste through the plant roots. The plants and bacteria in the system serve to cleanse and purify the water for the fish.

This project is an experiment in local, sustainable agriculture and recycling. It utilizes 2-liter plastic soda bottles as planters and continuously recycles the water in the system to create a symbiotic relationship between edible plants, fish and humans. The work creates an indoor healthy environment that also provides oxygen and light to the humans working and moving through the space. The sound of water trickling through the plant containers creates a peaceful, relaxing waterfall. The Koi and Tilapia fish that are part of this project also provide a focus for relaxed viewing.

The plants we are currently growing include lettuces, cilantro, mint, basil, tomatoes, chives, parsley, mizuna, watercress and tatsoi. The Tilapia fish in this work are also edible and are a variety that have been farmed for thousands of years in the Nile delta.

Farm Fountain is a collaborative project by artists Ken Rinaldo and Amy Youngs. We hope you will be inspired to create one yourself. Please visit our illustrated "How-To" pages to see how we made our home version and join our free online forum to share your ideas.

Check out the live webcam! (6am to midnight EST)

http://farmfountain.com/ff4mov1.html

Georgia Elementary School bans junk food....

2008-12-13T19:13:00.000-08:00

The school day starts with an hour of jumping jacks, exercising and dancing -- one morning to the beat of "Whoomp! (There It Is)" as the children bounce and sing along. Students also eat a breakfast of omelets, soy milk, organic cereal and turkey sausages.

"When students are healthy, they do their best work..." Sanders-Butler said. "We want to make sure we're providing foods that will not only nourish the body, but also brain foods."

It turns out the kids don't hate the healthy stuff.

"One of the most requested vegetables now is broccoli..." Sanders-Butler said. "Can you believe that? The kids love broccoli."

In the first six months of the sugar ban, disciplinary incidents went down 23 percent, counseling referrals decreased 30 percent, and in the first years of standardized test scores, reading scores improved 15 percent, she said. Browns Mill was named a national blue ribbon school and a Georgia school of excellence in 2005.
read more by clicking on the title....

The Greener Grocer keeping it fresh year round...

2008-11-01T14:08:00.001-07:00

The Greener Grocer Weekly Fresh Market Bag
In the summer of 2008, The Greener Grocer, located in the historic North Market and owned by Local Matters, launched our “Urban Community Supported Agriculture (CSA)”, a program that offered a weekly bag of fresh, nutritious produce purchased from local farms. Many of our original participants expressed gratitude about how this program helped propel them back into the kitchen, allowed them to be more connected to the source of their food and created either a new or renewed appreciation of cooking and gathering!
To build upon this success, and to provide an “uninterrupted” service to our guests, The Greener Grocer is creating a new and expanded version of this program that we are calling our “Weekly Fresh Market Bag”. Under this new program, we will offer a summer and winter sign-up opportunity, with each season operating for 26 weeks. During the summer season, we will offer only fresh, seasonal produce from local farms. In the winter season, we will offer local produce when we can and supplement these offerings with organic produce, seasonal citrus and other fruits as well as local, dried beans, locally milled flour and perhaps even some cheese or Snowville Creamery Milk! (Vegan Option is Available) Our goal is to provide delicious, local and/or seasonal items each week on a year-round basis and provide a one-stop shopping opportunity for you!
The cost of a share for each of the seasons will be $780.00/person/per season which translates to only $30 per week! The Winter season will run from mid-November through the end of March and the Summer season will continue from the end of March until mid-November. For each season, you will have the option of paying in full or utilizing the following payment plan:
• $180 due by the first day of the new season followed by four equal, quarterly payments of $150 each (you can join at any point in a season and pay a “prorated” amount for the remainder of that season)
Currently there are 2 sites where you can pick up your weekly GG Weekly Market Bag:
• Clintonville-Beechwold Resource Center
• The Greener Grocer at the North Market
The Greener Grocer can deliver to your work site if 10 or more employees sign up!
We will continue to donate two bags of fresh produce to the Clintonville-Beechwold Resource Center for every ten bags sold at retail.
Our new season begins on Tuesday, November 18, 2008 and will run through Tuesday, May 12th, 2009
Please call 614.223.1512 or stop by The Greener Grocer at the historic North Market to get more information or to sign up!

Food Education in our public schools!

2008-10-22T18:49:00.000-07:00

Local Matters is announcing:

"An Evening with Dr. Antonia Demas." The evening will highlight her "Food is Elementary" curriculum that Local Matters will be facilitating throughout various public schools and child daycares, Head Start, the YWCA and YMCA. Food is Elementary© (FIE) is a unique and vibrant curriculum introduced into schools and communities that teach children about food, nutrition, culture, and healthy living by:

Educating children about the relationship between food choices and disease prevention
Encouraging a child's natural curiosity and creativity to be the foundation of learning
Providing children with the life skill of food preparation through hands-on interactive experience
Introducing healthful foods through the traditions and arts of different cultures
Involving families and community in classroom teaching, school meals, gardens, and collaborative mural projects

The event will be held at The Indianola Informal School at Everett, located at 100 W. 4th Ave., just off of W.5th Ave, hosted in the auditorium. This exciting opportunity is open to the public and will take place Tuesday, November 11th from 6:30 pm-8:30pm. The Greener Grocer will host cooking demonstrations featuring recipes from the "Food is Elementary" Curriculum from 6:30-7pm. Dr.Demas will participate in a town hall discussion from 7-8:30pm.

Come join us in an evening exploring the power of food to change our community!

Local Matters

2008-10-22T12:52:00.000-07:00

Local Matters is a 501 (c) (3) organization located in Columbus, Ohio. We believe that food has the power to transform, sustain and build community in Central Ohio, the city of Columbus and the neighborhoods within our city limits.

We believe that we can harness the power of food as an important key to community change. Just as food nourishes the individual’s body and soul, so it is capable of nourishing the neighborhoods we inhabit and the city that our neighborhoods form.

As we gather all of central Ohio around the table of local foods by creating healthy, prosperous connections among rural and urban farmers, families and businesses, Local Matters sees our local food system as a key ingredient to transform our communities. This transformative power of local foods can affect systemic social, economic and environmental change and can have positive impact on the overall health of our region.