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November 23, 2011
OUR MISSION:
Transform Boston so that every resident can access and afford healthy, locally-grown food and enjoy public spaces and opportunities for active living. |
Greetings!
I cannot allow this day to end without thanking you for the generous contributions you make daily of time, talents and treasures. BCFF truly appreciates that you have chosen it to be a place that benefits from your commitment to a healthier Boston.
I am grateful to have such incredible "food & fitness" friends without whom, I would ever want to be on this journey.
May you and yours enjoy a bountifully blessed Thanksgiving holiday!
Karen- |
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Healthy Holiday Starter
Chickpea-Couscous Salad with Lemon and Fresh Mint
Yield: Serves 4 and doubles easily
The salad holds in the refrigerator for about 4 days. Serve it with sliced tomatoes and spoonfuls of whole milk yogurt if you'd like.
Cook to Cook: Traditionally, couscous is initially steamed, lightly rubbed between your palms to separate any clumps, and steamed again. You get wonderfully fluffy, individual beads of wheat that would make a Moroccan cook proud. But when it is 106°F. outside and you're at the end of a 12-hour day, I say, "Get thee to the microwave."
Traditionalists may cringe, but the fastest way I know to get couscous ready for its close up is in the microwave. Usually one part couscous (I prefer whole wheat for its flavors and nutrients) to two parts water, cooked on high for 2 to 3 minutes and rested for several moments, does the job.
Ingredients
Juice of one large lemon
1/2 medium red onion, cut in 1/4-inch dice
1 garlic clove, minced
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
3/4 cup whole-wheat couscous
1-1/2 cups warm water
1 small, sweet bell pepper, cut into 1/4-inch dice
1 stalk celery, cut into 1/4-inch dice
1/4 cup chopped pitted Kalamata olives
1/4 cup raisins
One 15-ounce can chickpeas, rinsed and drained
1/4 to 1/3 tightly-packed cup fresh mint leaves, torn
More lemon if needed
Instructions
1. In a large bowl, combine the lemon juice, onion, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper and let stand while you pull together the rest of the dish.
2. In a microwave-proof glass bowl, combine the couscous, water, and the remaining salt and pepper. Microwave, covered, on high for 2 minutes. Carefully check couscous for tenderness (be careful because it will be steaming and hot). If needed, give it another 30 seconds to 1 minute. You want it slightly firmer than usual because it will finish cooking as it sits.
3. Add the red pepper to the onion mixture along with the celery, olives and raisins. Toss everything with the chickpeas and couscous. Taste for lemon and salt and pepper. Serve the salad cool or at room temperature, but not stone cold.
Encore: A few nights later there was a fusion moment and we turned leftovers into unorthodox spring rolls. Dampen and soften Vietnamese rice paper rounds by moistening them with warm water. Then streak the lower center of the rounds with hoisin sauce or sriracha hot sauce. Pile on shreds of lettuce, shredded raw carrot and the couscous-chickpea salad, and roll up.
Make a Vietnamese dipping sauce by mixing to taste lime juice or rice vinegar, sugar, garlic, fish sauce and water. It's amazing how many spring rolls you can get from a cup or so of leftover salad. Total time: 18 min Cook time: 3 minutes
Prep time: 15 min
Recipe from www.splendidtable.org |
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Can Share
"2011 CAN Share Drive" You CAN help!
The City of Boston's "2011 CAN Share Drive", has begun and will run through December 9!
This is the CAN Share campaign's 25th year. It's also the 25th year anniversary of the Farmers' Market Nutrition Program (FMNP) which was originated in Massachusetts in 1986 and launched by Thomas M. Menino before he was Mayor. FMNP was adopted nationally by in Congress in 1992.
Can goods, dry boxed foods are increasing in demand by the growing numbers of our city's population who go to sleep hungry every night. Your donations CAN help make a difference - one CAN at a time!!!! Proceeds also support Boston Bounty Bucks program at our Boston Farmers Markets!
Visit bostoncanshare.com for more info and drop off locations. |
Farmers' Market Coordinator
It is with great pleasure that I join the Boston Collaborative Food and Fitness in the capacity of Farmers Market Coordinator. I am honored to work with the Collaborative's partners and community member across Boston to support and enhance the farmers markets of Boston. So, who am I? I have just completed my doctorate in Nutrition from the Friedman School of Nutrition Science and Policy at Tufts University. For the last three years, I have worked with farmers markets in Massachusetts in various capacities. I conducted my dissertation research on the efficacy of markets from the farmer and consumer perspectives. I have provided technical assistance to market managers while working at the Massachusetts Department of Agricultural Resources. Finally, I've conducted community outreach and facilitated group dialogue around the goals for Boston farmers markets as chair of BCFF's Farmers Market Working Group.
Boston is home to 26 diverse farmers markets. We have large downtown markets that serve a broad customer base and smaller neighborhood markets that serve specific communities. It is through this series of markets that BCFF is working to enhance access to local, fresh and healthy food for Boston residents.
To support this goal our summer intern, Inna Komarovsky, designed a new section of the website for market managers. It is a one-stop-shop for all the information needs of Boston market managers, but this is just a start. During the off-season BCFF will work with markets to create a bold advertising campaign that will enhance customer traffic for the 2012 season. We will also be taking over management of the Boston Bounty Bucks program, ensuring that Boston markets maintain the ability to offer a dollar-for-dollar match to SNAP participants in the coming season.
In the coming months, I'll be spending many hours thinking about how to enhance Boston farmers markets, but many minds are better than one. Have any suggestions about how to improve farmers markets in Boston? Ideas about how to improve food access more broadly? Send me an email at Jennifer.obadia@tufts.edu. I look forward to hearing from you!
The Boston Collaborative for Food and Fitness welcomes Jen with great pleasure and also congratulates her on receiving her Doctorate Degree. |
Coat Day Event
On Saturday, November 19, the Get Fresh Crew participated in "Coat Boston", a City Mission Society coat drive that included the Citizens bank Foundation and several youth and human service organizations. The event was held at the Russell Elementary School in Dorchester, and its purpose was to distribute 400 warm winter coats to student's right in time for the holidays and dropping temperatures. Those in attendance included Mayor Thomas M. Menino, Superintendent of BPS Carol Johnson, CMS Director Rev. June Cooper, Citizens Bank President Jerry Sargent, Councilor Charles Yancey, WCVB-TV News Anchor Pam Cross, and Russell Elementary School Principal Tamara Blake.
Students and their families were treated to free children's books to encourage reading, a warm winter coat and a fun physical activity by the Boston Collaborative for Food and Fitness' Get Fresh Crew (GFC). The GFC, accompanied by several City on a Hill (COAH) Charter School Blue Storm Cheerleaders, led the large audience in a quick dance of the "Cha-Cha Slide" to get them warmed up. They then asked students and guardians to join them on stage as they engaged in the Let's Move inspired Beyonce song, "Move Your Body".
Dougie "The Fresh Apple" was in attendance to the delight of the children as Dougie was rushed for photo opportunities and request to dance on stage. The GFC received an opportunity to engage youth and families in a fun physical activity and also were able to spread awareness on the importance of engaging in physical activities as it benefits students' learning and health. Thanks to the COAH Cheerleaders, City Mission Society, and staff of the Russell Elementary.
For more photos, click here.  |
Community Highlight
The Master Urban Gardener (MUG) program is an intensive, skill-building training program. Whether you're just getting started or have been gardening for decades, MUG covers everything you need to know to thrive in one of Boston's community gardens- from vegetable gardening and composting to community organizing. Each winter, 30 community gardeners join the program. The MUG course is open to Boston residents who are active community gardeners and demonstrate a commitment to sharing their skills with others.
The MUG program consists of 30 hours of classroom instruction, followed by 30 hours of volunteer service. The 2012 MUG classroom sessions will be offered on 6 consecutive Saturdays from January 14th- February 18th. The classes will be hosted at the Boston Natural Areas Network office, at 62 Summer Street in Downtown Boston.
Each Saturday will feature topical lectures as well as participatory activities. Topics include:
* Vegetable garden planning for bigger harvests
* Botany and soil science for gardeners
* Managing weeds, pests & diseases without chemicals
* Composting in community gardens
* How to facilitate garden meetings and workshops
Rather than paying a fee, Master Urban Gardeners give volunteer service to Boston's gardening community. A suggested $30 donation helps to cover materials costs for the program. MUG participants choose from a number of service projects including
Community Composting, Tending the Learning Garden, Urban Orchards and Public workshops and celebrations. By donating their skills and time, MUG participants gain invaluable in-the-field experience, while giving back.
Applications for the MUG course are due December 1st. Please download an application at www.bostonnatural.org/MUG.htm. BNAN staff will arrange phone interviews with all eligible candidates in December. Questions? Please contact Erika
Rumbley, Garden Educator at 617-542-7696 x15 or erika@bostonnatural.org.
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Volunteer
Donate, Give Time, Give Thanks
Serve Lunch
Boston Living Center
Date: Wednesday, November 23
Time: 10:00am-2:30pm
FOR MORE INFORMATION: Website
Serve Dinner
New England Center for Homeless Veterans
Date: Wednesday, November 23
Time: 4:30pm-5:45pm
FOR MORE INFORMATION: Website
Serve Dinner
Pine Street Men's Inn
Date: Wednesday, November 23
Time: 4:30pm-6:30pm
FOR MORE INFORMATION: Website
Serve Meals
Women's Lunch Place
Date: Saturday, November 26
Time: 11:00am-2:30pm
FOR MORE INFORMATION: Website
Serve Sunday's Meal & Help with cleaning
Saturday's/Sunday's Bread
Date: Saturday, November 26
Time: 12:30pm-4:30pm
FOR MORE INFORMATION: Website
Serve Sunday Lunch
Pine Street Inn
Date: Sunday, November 27
Time: 11:00am-1:30pm
FOR MORE INFORMATION: Website
Assemble Holiday Bags
Friday Night Supper Program
Date: Thursday, December 15
Time: 5:30pm-7:30pm
FOR MORE INFORMATION: Website
Serve the Annual Holiday Meal
Friday Night Supper Program
Date: Friday, December 16
Time: 5:00pm-8:00pm
FOR MORE INFORMATION: Website |
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Events and Happenings
Greater Boston
Boston Public School Forum: reducing Health Disparities to Close the Achievement Gap
Date: Tuesday, December 13
Time: 9:00am-12:00pm
Location: Rabb Auditorium, Boston Public Library, 700 Boylston St., Copley Square
FOR MORE INFORMATION: bpshealth.eventbrite.com or Flyer
Massachusetts Complete Streets Workshops
Date: December 12, 13, 14, 16
FOR MORE INFORMATION: Website
Nation-Wide Events
Building a Healthier Future Summit
Sponsored by The Partnership for a Healthier America and Let's Move initiative
Date: November 29-30
Location: Omni Shoreham Hotel
FOR MORE INFROMATION: www.ahealthieramerica.org/summit
Webinars
The Built Environment: Healthy Policy in Concrete
Date: Tuesday, November 29
Time: 2:30pm-4:00pm EST
FOR MORE INFORMATION: Register
Strategies for Increasing Bicycling in Low-Income Communities
Date: Wednesday, November 30
Time: 1:00pm
FOR MORE INFORMATION: Register
Educating, Advocating, Lobbying:
What's the difference and what role can health department staff play?
Date: Thursday, December 1
Time: 2:00pm-3:00pm
FOR MORE INFORMATION: Register
County & Community Based Planning
Date: Tuesday, December 3
Time: 2:00pm
FOR MORE INFORMATION: Register
Getting Physical: The Public Health Approach to active Living
Date: Wednesday, December 7
Time: 2:30pm-4:00pm
FOR MORE INFORMATION: Register |
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Sincerely,
Karen A. Spiller
Project Director |
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Boston Collaborative for Food and Fitness
1010 Massachusettes Avenue Second Floor
Boston, MA 02128
617.534.2647
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