Feeds:
Posts
Comments

Congratulations to all those who graduated from our most recent Cooking Matters course!

The program, which began six weeks ago as part of a collaboration between IFFS, AHA, and Energize, gave five families the opportunity to take advantage of free CSA memberships coupled with cooking and nutrition classes. Led by IFFS’ UNC nutrition interns, Katrina and Maria, and Chef Lynn Edgar, participants were taught how to create nutritious and tasty meals using ingredients from their own CSA boxes.

This past Tuesday evening marked the final Cooking Matters course for this program, and families arrived to find their CSA bags filled potatoes, tomatoes, garlic, swiss chard, cucumbers, bell peppers, and a special gift from Tarheel Foodie, Susan Sink – , sundried cherry tomatoes.

As students arrived, they formed into two teams. Chef Lynn supervised one group in the kitchen as they chopped basil, garlic, onions, and chard, than moved to the stovetop where the vegetables were sautéed and where two different tomato sauces simmered away. All these toppings went onto lightly toasted whole-wheat pita rounds, along with some shredded mozzarella cheese, and three trays full were placed in the broiler so that the cheese could melt.

Meanwhile, in the dining room, Katrina and a handful of students in charge of the evening’s dessert, shredded zucchini, measured flour, sugar, and cocoa powder, and lined muffin tins with cupcake wrappers. A couple of tweaks to the original chocolate cake recipe (substituting apple sauce for some of the oil and adding zucchini to the batter) made these cupcakes low in fat, nutritious, extra moist, and

Low Fat Chocolate Cake Recipe

1 ½ cups all purpose flour

¼ cup cocoa powder

1 tsp baking soda

¾ cup sugar

½ tsp salt

2 tbsp canola oil

3 tbsp apple sauce

1 tbsp vinegar

1 tsp vanilla extract

1/2 cup cold water

1 cup shredded zucchini

non-stick cooking spray

 

  1. Preheat oven to 350 F
  2. Mix flour, cocoa powder, baking soda, sugar and salt together in a mixing bow.
  3. Mix oil, vinegar, vanilla, applesauce, and water together in a medium mixing bowl.
  4. Add wet ingredients to dry ingredients. Mix until just combined. Mix in zucchini.
  5. Coat an 8-inch square pan with non-stick cooking spray. Pour batter into greased pan.
  6. Bake 30-40 minutes on middle rack of oven, until the center is firm, and a toothpick inserted and removed comes out clean.

so good that almost everyone went back for seconds.   

 

Over dinner, Maria discussed various nutritional topics with the families and shocked us all with a compilation of nutritional facts from various fast food joints (turns out, a large milkshake from Baskin Robbins can have as many as 1,900 calories!).   Maria also introduced MyPlate, a helpful way to visualize the correct amount of servings from each food group should be present at each meal (http://www.choosemyplate.gov/).

 

Though last night marked the last Cooking Matters class, the families will continue to receive CSA shares for the next two weeks. IFFS was happy and proud to be able to partner with these families and organizations and produce yet another successful series of Cooking Matters classes! We would especially like to thank Ben’s Produce and New Grass Gardens for supplying the CSA shares and AHA for helping make this happen.

 

Advertisements

Congratulations to all those who graduated from our most recent Cooking Matters course! The program, which began six weeks ago as part of a collaboration between IFFS, AHA, and Energize, gave five families the opportunity to take advantage of free CSA memberships coupled with cooking and nutrition classes. Led by IFFS’ UNC nutrition interns, Katrina and Maria, and Chef Lynn Edgar, participants were taught how to create nutritious and tasty meals using ingredients from their own CSA boxes. This past Tuesday evening marked the final Cooking Matters course for this program, and families arrived to find their CSA bags filled potatoes, tomatoes, garlic, swiss chard, cucumbers, bell peppers, and a special gift from Tarheel Foodie, Susan Sink – , sundried cherry tomatoes. As students arrived, they formed into two teams. Chef Lynn supervised one group in the kitchen as they chopped basil, garlic, onions, and chard, than moved to the stovetop where the vegetables were sautéed and where two different tomato sauces simmered away. All these toppings went onto lightly toasted whole-wheat pita rounds, along with some shredded mozzarella cheese, and three trays full were placed in the broiler so that the cheese could melt. Meanwhile, in the dining room, Katrina and a handful of students in charge of the evening’s dessert, shredded zucchini, measured flour, sugar, and cocoa powder, and lined muffin tins with cupcake wrappers. A couple of tweaks to the original chocolate cake recipe (substituting apple sauce for some of the oil and adding zucchini to the batter) made these cupcakes low in fat, nutritious, extra moist, and so good that almost everyone went back for seconds. Over dinner, Maria discussed various nutritional topics with the families and shocked us all with a compilation of nutritional facts from various fast food joints (turns out, a large milkshake from Baskin Robbins can have as many as 1,900 calories!). Maria also introduced MyPlate, a helpful way to visualize the correct amount of servings from each food group should be present at each meal (http://www.choosemyplate.gov/). Though last night marked the last Cooking Matters class, the families will continue to receive CSA shares for the next two weeks. IFFS was happy and proud to be able to partner with these families and organizations and produce yet another successful series of Cooking Matters classes! We would especially like to thank Ben’s Produce and New Grass Gardens for supplying the CSA shares and AHA for helping make this happen.

The Durham Service Center blog is moving to:

http://www.foodshuttle.wordpress.com

Our Durham blog launched in order to showcase the many wonderful volunteers, food drives, and partnerships the Durham Service Center encountered while driving hunger out of the Bull City. Now, we want to consolidate the hunger fighting stories from the Durham Service Center with our main Inter-Faith Food Shuttle blog.

Don’t worry, we’re still committed to sharing Durham’s stories in the blog-o-sphere. Every time we blog about Durham, you’ll be sure to see this IFFS bull on the top of every post on the new blog!

Go ahead and visit the Behind the Scenes at the Food Shuttle blog right now– and keep an eye out for the bull!

“There are many reasons why people may need assistance at one time or another. In fact, most people would just like some assistance, not to be cared for.

Helping during the MLK Day of Service this year lead me to remember a time when I too needed assistance. It has been almost eleven years since Hurricane Floyd destroyed parts of Eastern North Carolina. My daughter and I had only been in Rocky Mount for just over a month when it Floyd struck the area. The devastation left was quite remarkable. People would ask what we needed, but for some reason could not understand the one simple word I would say…. “Everything”.

I was a full-time student and single mother, dealing with a chronic illness and the word everything included simple everyday items, such as food. We received some assistance, but it was often a lengthy wait and many times not enough. After the hurricane, my daughter had to attend a new school, where she was identified as a child affected/displaced by the hurricane and made privy to an amazing ministry at her school. This school had its very own pantry, from which it helped its needy students. They blessed us with much needed food, during a time when I was not sure how we were going to eat for the next month.

Volunteering at the Food Shuttle’s MLK Day of Service as I helped place food in those BackPacks, I was reminded of  a time I had forgotten from the Hurricane. Tears formed in my eyes, and my heart was lightened and enlightened. It was very rewarding to know that I was a part of something so grand.”

Haiku!

Thanks for tuning in so regularly on the Durham Service Center Blog. We just want you to be aware of a small programming note for next week. Starting Monday and going all the way through Friday, we will be communicating stricly in Haiku form. Here’s a little refresher on Haiku, in case it’s been awhile. So when you tune in Monday, that’s what’ll be happening. Until then

Hope your weekend rocks

as you rest up and have fun

don’t forget hunger

 

Since we opened our Durham Service Center (DSC) in The Shops at Northgate in September ’09, folks have embraced the Food Shuttle’s expansion and committment to serve the Durham community! We’re thrilled to have support from the community as we fight hunger together in 2010 and the years to come.

Monday was an incredible day at the Durham Service Center as we honored Martin Luther King, Jr. by making it a day on instead of a day off. We were thankful to have Triangle United Way present, and altogether about 70 volunteers were in and out of the DSC! The volunteers packed and delivered 400 grocery bags of fruit and veggies for seniors, and packed about 300 BackPack Buddies bags with food!

Not only that, but 10 food drives were held in the area for BackPack Buddies! Groups brought in bag after bag filled with nutritious food for kids in the BackPack Buddies program who are at risk of going hungry on weekends because they are on free or reduced lunches at school. A special thanks to Jon Parker who organized the food drives for the day! The food drive brought in 4,500 pounds of food!

We are so grateful for the volunteers who came out on MLK Day of Service! The energy in the building was thrilling and the volunteers were eager to join with the Food Shuttle to help folks who are hungry. Take a look at the video below for a quick recap on the day’s activities.

Stay tuned on the Durham blog as we post more video content  from the event in the upcoming weeks! View all the photos from the event on our Facebook page.