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Stellar Egg-in-a-Hole from a BSCAH Volunteer!

The Bed-Stuy Campaign Against Hunger depends on volunteers to help run our supermarket style food pantry, to pack the trucks for our mobile pantries in Coney Island and Far Rockaway, to maintain our urban farm, and to facilitate our community nutrition programs. All told, they contribute about 1,500 hours of community service every month! We
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Health 360: Walnut pesto for a healthy heart

During our series of lessons about heart health, participants in Health 360 learned that inflammation may be a significant contributing factor to heart disease. Although the inflammatory response is an important part of the body’s immune system, it can cause problems when it’s overactive. There are foods with anti-inflammatory properties that may help protect against these negative health effects. Some of
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After finishing our exercise lesson at the last meeting of the Health 360 program, participants enjoyed healthy whole grain muffins. They are packed with fiber from the dried fruit and grains, plus a good amount of protein from the grains, egg, and buttermilk. These can be baked in advance and then frozen for a convenient and
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Most people who are concerned about high blood pressure know to avoid consuming lots of sodium. But, do we know where most of the sodium in our diets comes from? Perhaps surprisingly, not much actually comes from the salt shaker. Continuing our lessons about high blood pressure, participants in Health 360 learned that 77% of the
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Cholesterol Lesson at Health 360

Is cholesterol bad for you? Many people would think the answer is obvious: Yes! But it’s actually more complicated than that. As part of our sequence on Heart Health, the senior participants in Health 360 learned about the connection between cholesterol and heart disease. There are three main highlights: Where does it come from? Our
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  The summer sessions of Healthy BLOOMers began this week! On the first day, the children harvested 24 lbs of zucchini from our urban garden, and used it to make the following recipe for vegan tacos. It’s not too late to sign your child up for the program! They will get a head start in
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Global Cuisine at Health 360

Participants in Health 360 come from many different backgrounds and traditions. They represent the American South, Trinidad, Greece, Guyana, and St. Maarten, among others. We can find healthy foods all around the globe! With this in mind, a Nigerian nutritionist taught us how to make a traditional Nigerian dish called “moinmoin,” a steamed cake made
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Kitchen Sink Muffins at Health 360

Have you ever been told that baking is tricky, because you have to measure everything exactly and follow the recipe to a tee? Steph, a professional baker and custom cake maker for Heaven and Hell Cakes, visited our Health 360 class this past Friday to show us that baking can be a much more creative
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Homemade Sauerkraut

Jennie, the BSCAH Urban Farm Manager, taught us about the health benefits of fermented foods and showed us how to make sauerkraut at Health 360 on Friday, April 12th. What is fermentation? Fermentation is the process in which bacteria and yeasts feed on the sugars in food. This process creates lactic acid, a plant-based and naturally occurring
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Collard Greens: Salad and Stewed

At Health 360 on Friday, April 12th, we learned two different ways to prepare collard greens.  One recipe uses lightly steamed collard greens in a salad with a sweet homemade dressing of strawberries and fresh-squeezed orange juice. The other recipe calls for stewing the collard greens over a longer period of time with garlic, spices, and
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Healthy Snacks for Stomp Out Obesity Graduation!

This past week was the last lesson in the 8-week long Stomp Out Obesity program. Before the students from the Eagle Scholars Academy were ready to play jeopardy to show everything they’ve learned, we had to make some healthy snacks to enjoy during the game. We made popcorn with two different toppings: one with cheese
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Chef's Corner with Madea Allen: Zesty Coleslaw

Certified Organic Chef Madea Allen was back at the BSCAH pantry recently, to whip up a fresh and flavorful coleslaw from the fresh fruits and vegetables we had available that day. This recipe is really delicious because it uses fresh orange juice in the vinaigrette. You can add the coleslaw to your favorite sandwich for some
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Sushi Lesson at Stomp Out Obesity

Last week at Stomp Out Obesity, the students learned how to make vegetable sushi filled with avocado, carrots, and cucumber. We talked about the importance of trying new foods, in order to get the full variety of nutrients that your body needs. Trying new things also offers the opportunity to learn about other culinary traditions
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For the February installment of Chef’s Corner, certified organic chef Madea Allen used eggs from BSCAH’s chickens to make a healthy, protein-rich breakfast dish that will get you and your family energized for the day. The recipe incorporates parmesan cheese and dried herbs to make for a super delicious morning. Although it calls for red pepper
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Chocolate Avocado Pudding with BSCAH Honey

On Monday at the Stomp Out Obesity class, we talked about the health implications of eating too much sugar. Did you know that the average American eats 20 more pounds of sugar per year than we did in 1970? The amount that we eat now is equivalent to an astounding 6 cups of sugar per week! Eating excessive
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Healthy Egg Salad from the BSCAH Hens

On the BSCAH Urban Farm, we have a chicken coop with twelve egg-laying hens. This past week at the Stomp Out Obesity program, students from the Eagle Scholars Academy prepared a healthier version of egg salad using eggs that we gathered from the coop earlier that day. By using nonfat Greek yogurt to replace some
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