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!

PS 205Q: The Alexander Graham Bell School Celebtrates NY Agriculture Literacy Week 2010 and SPOONS Makes a School Visit!!

On Thursday, March 18, 2010 I had the wonderful opportunity to join in the NY Agriculture Literacy Week 2010 celebrations with three participating second grade classrooms at PS 205Q in Bayside, Queens. With one day left of NY Agriculture Literacy Week, PS 205Q was still celebrating- full swing! I had so much fun and couldn't believe what all of the second graders had learned throughout the week! They knew so much about apples and couldn't wait to taste three different types of apples during the special apple tasting led by Program Leader and Science Teacher Ms. Bosi and the three participating teachers, Ms. Chin, Ms. Gartner, and Ms. Tsimis!

Here is a little bit about how each classroom celebrated on Thursday:

When I entered Ms. Chin's classroom, the first thing that I saw was a long row of bulletin boards covered with apple facts, an apple web, a list of apple sayings, and apple vocabulary words. All of the students wanted to tell me all about what they learned throughout the week, but couldn't wait to taste the three types of apples that Ms. Bosi brought into the classroom. After reading Apples and How They Grow by Laura Driscoll, tasting the Fuji, Golden Delicious and Granny Smith Apples, the students in Ms. Chin's class made apple prints by dipping apple slices in paint colors corresponding to the color of the apple they were using. They then folded their paintings in half in order to show and learn about symmetry! Here is Deanna's apple print:




Ms. Gartner's students were all so knowledgeable about the different parts of apples and became experienced taste-testers, nibble by nibble. During the apple tasting they made great observations about the skin, the flesh, the seeds, and some students even got a piece of the core! After each student tasted each of the three apple choices and took his/her own notes, the class voted to determine the favorite class apple. Granny Smith apples won the vote followed by Fuji and finally Golden Delicious apples which only got one vote. Here is a picture captured of Ms. Gartner's students experienced taste-testers in action:



When I walked into my last classroom for the day, Ms. Tsimis's class, I met 11 student-scientists all ready to make scientific observations and participate in a detailed observation-based apple tasting. Ms. Tsimis's students made picture graphs to determine their classmates favorite kind of apple. Here is a picture of Andrew, with his picture graph who found Fuji apples to be his classmates overall favorite:




Thank you PS 205Q Principal Ms. Scott-Piazza, Science Teacher and Program Leader Ms. Bosi, and Second Grade Teachers, Ms. Chin, Ms. Gartner, and Ms. Tsimis. Also, a very special Thank You to all second grade students at PS 205Q for inviting me to celebrate with you!

-Alix
Spoons Across America - Volunteer Coordinator
NY Agriculture Literacy Week 2010 Program Coordinator

It's time to celebrate NY Agriculture Literacy Week 2010!

March 15-19 is NY Agriculture Literacy Week 2010. Spoons Across America is the county coordinator for NY Agriculture Literacy Week, which is brought to us through Cornell Agriculture in the Classroom and Cornell Agriculture Outreach and Education. In collaboration with Cornell's Agriculture in the Classroom, Cornell's Outreach and Education, The Pearson Foundation and Penguin Publishing, and New York City College of Technology, Spoons Across America provides participating 2nd grade classrooms teachers throughout NYC with a Teacher Resource Guide Folder including donated copies of a story book related to agriculture and the specific food topic of the year(donated for 2010 from The Pearson Foundation and Penguin Publishing), supplemental lesson plans and activities related to the topic (provided by Cornell Agriculture in the Classroom and Cornell Agriculture Outreach and Education), and other supplemental information and fun facts to be used throughout NY Agriculture Literacy Week.

This year, Spoons Across America is following an Apple theme. The chosen book for the year is Apples and How They Grow by Laura Driscoll.

Fifteen schools throughout Manhattan, Brooklyn, Queens, and the Bronx will be participating this year!

Here is a great, hearty, rustic vegetarian sandwich recipe from Chef Bobo's Good Food Cookbook to help you celebrate NY agriculture and APPLES:

Cheddar Cheese and Apple with Watercress- 6 Servings

Ingredients:
Fresh lemon juice
2 Granny Smith apples, cored, and thinly sliced
2 loaves unsliced French bread, halved lengthwise and toasted
6 to 8 slices cheddar cheese
1 bunch watercress
1 recipe Tarragon Mayonnaise

Steps:
1. Sprinkle a little lemon juice over the apple slices and toss them together (The lemon juice will keep the apples from oxidizing and turning brown.)
2. Preheat the broiler. On the bottom half of each toasted bread loaf, pile on the sliced apples. Top with cheese. Broil until the cheese melts. Remove from broiler and top with watercress.
3. Spread some of the Tarragon Mayonnaise on the top half of each toasted bread loaf. Place on the sandwich, mayonnaise side down. To serve, cut each sandwich into 3 pieces

Tarragon Mayonnaise
Combine 1 cup light mayonnaise dressing and 1 teaspoon chopped fresh tarragon. Let stand for a few minutes to let the flavors develop

After you try out this recipe…let us know how you like it by posting on our Facebook wall or emailing us at info@spoonsacrossamerica.org!

Be sure to check back for NY Agriculture Literacy Week 2010 updates throughout the week!

Have a healthy and delicious NY Agriculture Literacy Week 2010! To celebrate along with Spoons make apples your fruit choice of the week.

Happy New Year from Spoons

The Spoons Team has a lot to share since our last post, and will be doing a lot of blogging in the upcoming weeks!

Firstly, we would like to wish everyone a happy, healthy, fresh and tasty New Year. Hopefully everyone got a chance to make something delicious from Chef Bobo’s Good Food Cookbook during the holiday season. Personally I have been on a Chef Bobo’s Braised Brussels Sprouts with Shallots kick, and will share the recipe with all of you today! It’s really easy to make, will totally change Brussels sprouts reputation, and will leave you wanting more each time you cook them up!

To cook them, all you need is:
1 pint Brussels sprouts
2 tbsp extra-virgin olive oil or canola oil
1 shallot, finely chopped
1 clove garlic, minced
2 tablespoons water
¼ teaspoon fresh lemon juice
Fine sea salt
Freshly ground black pepper

Here are the steps:
1. Trim stems and remove any wilted outer leaves from Brussels sprouts.
Wash and cut Brussels sprouts in half lengthwise.
2. Drizzle the oil in a large nonstick skillet and swirl it around until the oil coats the entire surface.
Heat over high heat until hot.
Reduce heat to medium and add shallot and garlic. Cook and stir until tender.
3. Add Brussels sprouts to skillet and toss in the hot oil.
Add water.
Reduce heat to medium.
Cook, covered, for 7 to 8 minutes or until sprouts are soft.
4. Remove saucepan from heat.
Sprinkle sprouts with lemon juice and toss.
Season to taste with salt and pepper.
This recipe is from Chef Bobo’s Good Food Cookbook by Robert W. Surles.
After you try it out…let us know how you like it by posting on our Facebook wall or emailing us at info@spoonsacrossamerica.org!

Now…for some Spoons News!

• Spoons proudly partnered with artist Karen Van Every of Serimony to provide charitable greeting cards that support our mission. Click here to see the three card designs! Each is an intricate and clever hand drawing of fruits and vegetables that compose the three card images.
• On the “We Recommend” section of our website, we have added a link on our News Roundups to the Surgeon General’s Vision for a Healthy and Fit Nation 2010. The Report has some great information and insight, and encourage all to take a look at it. Click here to read the report.

So, that’s it for now – don’t forget to check out the Spoons Greeting Cards!

Check back soon for some more updates and perhaps some new recipes!