Author archive for tallen

Check out the recipe from November Chef’s Corner with certified organic chef, Madea Allen! Ms. Allen uses creativity and resourcefulness to make a healthy dish from items available in our pantry that day. This time, she made a fall favorite: sauteed apples. You could eat these delicious apples with lowfat yogurt and honey for a healthy breakfast, or alongside a lean pork chop for a healthy [...]

BSCAH was featured in a couple recent articles about the impact that Hurricane Sandy is having on New York food pantries, which you can read here:  http://www.crainsnewyork.com/article/20121119/NONPROFITS/121119918?template=mobile & http://sandyreport.com/soup-pantries-in-our-area-need-help/. As Executive Director Dr. Melony Samuels attested, the Bed-Stuy Campaign Against Hunger has seen a much higher demand for our services since the storm hit, but has not seen a rise in donations that can [...]

The Bed Stuy Campaign Against Hunger was highlighted in a recent News 12 report for our work in addressing the heightened need for emergency food services during the aftermath of Hurricane Sandy. You can watch the video here: http://www.news12.com/articleDetail.jsp?articleId=341933&position=1&news_type=news. Share PostTwitterFacebookGoogle +1Email

Jénae Joseph is a BSCAH Green Teen who helps to maintain our urban community garden. This experience has inspired her return to her Guyanese traditions of home-cooked, healthy meals. Here is one dish from her collection! Ingredients: 1 eggplant, chopped into small cubes 1 onion, chopped 1 tomato, chopped 1 bell pepper, chopped 2-3 scallions, chopped 2 cloves of garlic, [...]

The nurse from BedStuy Campaign Against Hunger’s Health 360 program, Nurse Amria Watson, will be on the Chew Nov 5th at 1pm.  More details to come shortly… Share PostTwitterFacebookGoogle +1Email

From EatingWell:  November/December 2008 “The zesty lemon-garlic rub for this turkey gives it amazing flavor. Instead of using a conventional supermarket turkey that’s been “enhanced” with added sodium solution, here we brine a natural or organic turkey to keep the meat extra juicy without a lot of extra sodium.” 12 servings, 3 ounces turkey & 2-3 tablespoons gravy each, plus [...]

Help BSCAH win $1,000 from Popular Community Bank’s annual Make a Difference Day Challenge!! http://www.facebook.com/PopularCommunityBank/app_193201394086122   Nominate us by posting a comment on Popular Community Bank’s Facebook wall about your thoughts about the Bed-Stuy Campaign Against Hunger and/or how you support our organization. http://www.facebook.com/PopularCommunityBank   DEADLINE TO POST IS OCTOBER 19TH!!!  Please support BSCAH today!! Share PostTwitterFacebookGoogle +1Email

From EatingWell:  November/December 2008 “This ultimate fall and winter tart showcases the best fruits of the season: pears, apples and cranberries. Unlike other tarts, the tarte tatin is made upside down in a skillet. You start by cooking the fruit, then top it with the dough, carefully tuck in the edges and let it cook. When it’s ready you invert [...]

From MayoClinic.com “Dietitian’s tip: Canned pumpkin puree, available year-round, is an easy source for the mashed cooked pumpkin. When pumpkins abound in the fall, however, you can make your own puree by roasting a small pie pumpkin and whipping the flesh in a blender or food processor.” By Mayo Clinic staff Serves 4 Ingredients 3/4 cup water 1 small onion, [...]

By Fiona Haynes, About.com Guide, from lowfatcooking.about.com “If you’re watching your cholesterol, you may need to limit your intake of dietary cholesterol, of which eggs are a notorious source. While you undoubtedly lose some flavor in ridding yourself of the yolks, you can add flavor and substance to an egg white omelet in many ways. Here’s a nice herbed egg [...]