We've Moved!!

We are now blogging on our website. Check us out at http://spoonsacrossamerica.org/

Want to Volunteer? A Great Way to Help Children Get Healthy

If you have a few hours on Wednesday or Thursday, Spoons is participating in a great program called PlayStreets which brings together Harvest Home Farmers Markets with fun, healthy physical activities. We're thrilled to be doing our Food Miles Relay theree. If you'd like to help out next week, even an hour is a big help.

From more information and details, contact:

Robert Grabel
robert@spoonsacrossamerica.org
(347)223-5619

Spoons meets.....Hockey (?)

As a hockey junkie I was thrilled to see this article while scanning the Hockey News:

http://www.thehockeynews.com/articles/34554-Wild-thymes-Hockey-goes-holistic-in-Minnesota-as-prospects-don-skates-aprons.html

As you'll see it talks about some prospects of the Minnesota Wild (New Yorkers know them simply as "Marian Gaborik's former team)took some time away from the rink to participate in some local cooking classes.

Besides just the good fun of doing something off the ice, the article actually highlights some of the core values Spoons promotes including:

the critical role of diet and nutrition to help you be at your best
the value of planning and preparing meals as an opportunity to grow and become more independent and confident

An innovative way to go fresh and local

I wanted to share the link to an interesting article that appeared in today's New York Times about an innovative approach to not just getting fresh food but really taking ownership in it.

http://www.nytimes.com/2010/06/23/dining/23bronx.html?pagewanted=1

The Corbin Hills Farm in Schoharie County was started by Dennis Derryck. On a happy and somewhat personal note, I was glad to have the opportunity to meet Professor Derryck while attending New School University. He was always known for his unique approaches to addressing social issues such as the Chase Challenge that students participated in. No doubt, this is the beginning of another one of his success stories.

Great video too...

http://video.nytimes.com/video/2010/06/22/dining/1247468103416/getting-fresh-in-the-south-bronx.html

A bit more on Chefs Move to Schools

Apologies as the link to the Let's Move initiative wasn't accurate; the correct one is: http://www.letsmove.gov/

Also, here's a great article with a picture that does a wonderful job of capturing the spirit of the day:

http://www.whitehouse.gov/blog/2010/06/04/chefs-move-raise-a-healthier-generation-kids

A Celebratory June 4th for Spoons Across America

This was an incredibly exciting week – or to be exact – Friday at Spoons Across America. Lots of great things were going on in New York City and Washington DC

New York City – The Dinner Party Project at Gracie Mansion

First, here in New York City, 52 incredibly talented 5th grade students from PS 132 Juan Pablo Duarte celebrated the lessons of the Dinner Party Project (TDPP). The Dinner Party Project is a signature Spoon's program involving children in the entire process of producing a dinner party for their families. Students learn about nutrition, meal planning, table setting, etiquette and cooking. This powerful experience deepens their understanding of the value of community, family, teamwork, and sharing, while building self-esteem and having fun. For more info, please check out: http://spoonsacrossamerica.org/pg/8

We were thrilled to be hosted by the Gracie Mansion Conservancy who helped make the evening a spectacular success. Under the direction of Executive Chef Filiberto Estevez (Chef Fili), students prepared a fresh and delicious meal for their parents along with many friends and supporters of Spoons who then enjoyed an evening of music and dancing.

Many thanks to all the people who were involved: the Mayor's Office, the support of the Julia Child Foundation, the volunteer and financial support of UBS, DJ Leonel Jiminian and Gabanna Restaurant, the Clave Azul Band from I.S. 143 Eleanor Roosevelt School in Washington Heights, New York City College of Technology's faculty and students, all our dedicated volunteers and of course everyone at PS 132 for their hard work and dedication to learning about the benefits of fresh, local healthy foods.

Pictures from the event can be found at: http://www.gettyimages.com/Search/Search.aspx?EventId=100236405&EditorialProduct=Entertainment

Washington DC – Spoons Celebrates Chefs Move to Schools

Meanwhile, in our nation's Capital, First Lady Michelle Obama, launched the “Chefs Move to Schools” program.
This initiative, part of the Mrs. Obama's Lets Move initiative, a national call to solve the epidemic of childhood obesity within a generation. For more information on both, please check out:

Let's Move: http://www.letsmove.gov/index.html
Chefs Move to Schools: http://healthymeals.nal.usda.gov/nal_display/index.php?tax_level=1&info_center=14&tax_subject=225

Spoons joined with over 700 Chefs from around the country to support this national call for Chefs to adopt a school and work with students, teachers and staff to advocate for healthier foods and eating habits. It was also a wonderful opportunity to discuss new potential collaborations with friends of Spoons. White House Pastry Chef and Spoons’ Board member Bill Yosses was instrumental in having several of our Chefs participate in this great event and we look forward to being a key partner in this important initiative.

- Robert Grabel

Plenty of GREEN Produce to Try for Spring

Local Greenmarket Farmers Markets and Community Gardens are overflowing with tons of delicious GREEN produce. May and June bring plenty of greens including arugula, asparagus, spinach, and delicious herbs like green onions, parsley and thyme to local Greenmarket Farmers Markets and Community Gardens throughout New York City. Spring is a great time to try out a variety of herbs either mixed in with salads, or in seasoning veggies, meats or fish! Each fresh herb has a unique taste and adds healthy flavor to any dish.

Planning a trip to your local market or garden is a great way to celebrate spring.

Here is a link to help you find your local Greenmarket Farmers Market..http://www.grownyc.org/ourmarkets; and here is a link to help find your Community Garden: http://www.greenthumbnyc.org/

After heading to your local Market or Garden to round up some fresh asparagus..try out this delicious and refreshing recipe for Steamed Asparagus with Shallot Dressing from Chef Bobo's Good Food Cookbook by Robert W. Surles.

Ingredients:
1 pound asparagus spears, peeled and woody stems trimmed
1/4 cup water
1 shallot, finely chopped
1 teaspoon extra-virgin olive oil or canola oil
1 sprig fresh dill, finely chopped
1/2 teaspoon fresh lemon juice
1/4 teaspoon Dijon mustard
Fine sea salt
Freshly ground black pepper

Procedure:
1. Place the asparagus in a nonstick skillet. Add water. Heat over high heat until the water begins to boil. Reduce heat to low and steam, covered, until asparagus is tender, about 5 minutes.
2. For dressing, in a small bowl combine the shallot, oil, dill, lemon juice, and mustard. Stir in 1 teaspoon of the cooking liquid.
3. Place the asparagus on a serving plate. Sprinkle with salt and pepper. Drizzle dressing over asparagus.

Makes 4 Servings.

If you head to your local Market or Garden, I'm sure that you'll find a plethora of new and exciting produce to try. Don't be afraid to ask the farmer for suggestions on how to prepare your findings.

After a trip to your local Market or Garden, or after you try some new vegetables, herbs, or recipes...come back here to share with us by posting a comment!