FoodBank4NYC

Spotlight: New Dorp High School, Staten Island

This is New Dorp High School.  New Dorp High School is huge.
New Dorp High School has been an All-Star for going on three years in the EATWISE program.  Assisted by their incredible health and physiology teacher, Ms. Kutza, students from New Dorp have reached well over 200 of their peers through a variety of workshops and activities.  We’re now on to our third generation of peer educators, all of whom have been outstanding!  New Dorp’s 2709 students are broken out into 8 smaller learning communities:  Communication and Media Arts, Fine and Dramatic Arts, Business and Technology, Future Teachers, Forensic Science and Criminology, Health Sciences, Law, History and Human Rights, and Math and Science.  EATWISE has always worked with the Health Sciences community, which means we always have a ton of students that are really interested in nutrition and health.  Big ups to Patrycja, Elif, Anton, Rajpreet, Russell, Annum, Razan for all of their hard work!

 

 

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Fruit Kabobs

Eating fruit before you play sports boosts endurance.  Delicious fruit kabobs for breakfast are a healthy way to get your day started!

 

    • 2 tablespoons natural applesauce
    • ¼ cup low-fat vanilla yogurt
    • 1 teaspoon cinnamon
    • 1 cup fresh fruit chunks (melon, apples, bananas, strawberries, pineapple, grapes)
    • Skewers or toothpicks

Directions:
In a small bowl, stir together applesauce, yogurt and cinnamon.
Place fruit chunks on skewers to form fruit kebabs.
Dip kebab in yogurt mixture and enjoy!

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Herbs for the Common Cold

The herbalist founders of a new organic skincare line offer remedies for what ails you.

 

Earth Tu Face lotions, serums and scrubs are good enough to eat — literally. Created by two Bay area herbalists, Sarah Buscho and Marina Storm, the philosophy behind the all-natural beauty line is ‘never put on your skin what you wouldn’t put in your mouth.’ Buscho and Storm stand firmly behind that statement, developing the products with plants they grew in their garden in San Rafael, California. All of the ingredients are FDA-approved ‘food grade organic,’ so they are completely safe to slather all over your skin (and technically safe to consume, too.) Even the chic packaging is 100% compostable.

After studying holistic health and whipping up their own salves for years, the botanical-obsessed pair knows what really works. “We use herbs to heal in every aspect of our lives, whether it’s skincare, cooking, aromatherapy or straight medicine,” says Busco. And now that they’ve launched Earth Tu Face, we can all benefit as well. At least from the outside in. Should you need to be healed from the inside out, we tapped into Buscho and Storm’s expertise to get their herbal prescriptions for common maladies.

 

ginger, earth tu face

1) To fend off colds and flus:

“Grate a few spoonfuls of fresh ginger and chop up a whole lemon to make a hot tea. Ginger is super high in antioxidants and helps your body sweat out a fever, increasing your circulation to help your body fight off illness. Lemon is alkalizing and high in vitamin C.”
– Sarah

mint, earth tu face

2) To calm an upset stomach:

“Peppermint works its way through your whole digestive system, soothing your intestines and colon. It’s one of the best herbs for Irritable Bowel Syndrome, too. Use two to three teaspoons of dried peppermint or a handful of fresh to make tea.” –Sarah

cayenne pepper, earth tu face

3) To alleviate sore muscles:

“Cayenne pepper is a warming circulatory stimulant and potent anti-inflammatory. Its main active constituent, capsaicin, has been shown to inhibit pain transmitters. Combine a few dashes with fresh grated ginger, which lubricates your muscle tissues and relaxes cramping. To make tea, bring to a low boil, let everything simmer for 10-15 minutes, then strain.” –Marina

california poppy, earth tu face

4) To minimize stress:

“California poppy is a premiere local remedy — use it as a tincture. It’s very calming to the body’s nerves and will help you de-stress. If you have trouble finding it, make a tea with lavender, chamomile and wild oats. It will nourish and relax you all day long.” –Marina

nettles, earth tu face

5) To rev your energy:

“Nettles are abundant plants that are super nourishing. When you take them on a daily basis, you’re adding a lot of minerals that will make your body stronger. Drinking them in a tea with wild oats will circulate more blood to the brain so it really wakes you up.” – Marina

tumeric, earth tu face

6) To decrease inflammation:

“Turmeric is the best anti-inflammation plant that I have found. It’s gentle on the stomach and the liver and [has] anti-cancer [properties]. Cook with the powder by adding it into your soups and stews, or take the capsules.”
–Sarah

 

 

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Food Pop Quiz

[mtouchquiz 2 showanswers=’now’ ]

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The Obamas’ 2012 White House Thanksgiving Menu

The President pardoned the well-behaved ‘Liberty’ during the 2011 ceremony, joined by Malia and Sasha

Next Thursday, Nov. 22, with four more years to be thankful for, the First Family’s holiday will be even more special, and the White House for the first time has released the recipe for the glorious, brine-soaked Thyme-Roasted Turkey and Turkey Gravy that Executive Chef Cris Comerford will cook for the feast.  Upholding decades of White House tradition, President Obama will spare two luckier Toms next Wednesday during the annual National Thanksgiving Turkey pardoning ceremony that is equal parts excitement and jocular nail biter, as the gathered press collectively hopes for a misbehaving bird.

Thanksgiving, the President said last year, “is one of the best days of the year to be an American.”

“It’s a day to count our blessings, spend time with the ones we love, and enjoy some good food and some great company.”

 

Multiple organic turkeys will be cooked for the Presidential feast by the White House chefs, because Comerford’s recipe calls for a twenty-pounder to serve sixteen, and the First Couple have a large guest list.  It includes their adult siblings and spouses and their children, friends from Chicago and Hawaii, and White House staff and their families. The First Wingding has always been closed to press.

 

The White House Thanksgiving Menu

Kale Salad

Like many Americans, the Obamas serve the same menu every Thanksgiving.  The White House chefs make good use of the bounty growing in Mrs. Obama’s Kitchen Garden, which produces crops through all four seasons.  Accompanying the Presidential turkey is Honey Baked Ham, and the sides are a romp through regional delights.  There’s Cornbread Stuffing and Oyster Stuffing, Macaroni and Cheese, Sweet Potatoes, Mashed Potatoes, Green Bean Casserole and Dinner Rolls.  Also released for this year’s celebration is the recipe for the White House Kale Salad that the First Couple will serve next Thursday.

 

The White House has previously released the recipes for Whipped Sweet Potatoes and Sweet Potatoes and Greens and for Cauliflower Macaroni and Cheese.  Comerford’s No Cream Creamed Spinach is a nice addition to any Thanksgiving feast, too.

 

The President shares his pie on the campaign trail

President Obama is America’s most famous pie lover, and the big finish to every Obama Thanksgiving feast is six different kinds of pie.  White House Executive Pastry Chef Bill Yosses is no fan of what he calls “spa desserts,” so his pie recipes make liberal use of sugar.  Yosses’ White House Apple Pie–on the Obama Thanksgiving menu–includes both butter and lard for the crust.  White House Huckleberry Pie, also on the menu, includes blueberries, too.  The White House Sweet Potato Pie that is served has a honey meringue topping, in an homage to Mrs. Obama’s first-ever White House beehive.  Cherry Pie, Banana Cream Pie, and Pumpkin Pie will also be served.

 

For the White House turkey recipe, the bird needs to soak in the brown sugar-and-garlic brine in the refrigerator for at least twelve hours ahead of roasting.  A five-gallon food-grade bucket is needed for this, unless a brining bag is being used.  A meat thermometer is a must, too.

 


 

Recipes

 

White House Thyme-Roasted Turkey

 

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    • 20-pound fresh turkey, neck and giblets removed, rinsed
    • 16 Tablespoons unsalted butter (s sticks) at room temperature
    • 16 Tablespoons unsalted butter (s sticks) at room temperature
    • 3 Tsp freshly ground black pepper

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    • 1 Gallon water
    • 1 bunch thyme
    • 4 whole heads garlic, peeled and cut in half horizontally
    • 1 Tablespoon whole black pepper corns
    • 6 Bay leaves
    • 1 Cup Kosher salt
    • 1 pound light brown sugar
    • Ice, if brining in a bucket

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    • For the brine:  In a large saucepan, heat the water, thyme, garlic, peppercorns, Bay leaves, salt and brown sugar over medium-high heat,  Stir frequently until the salt and sugar dissolve.
    • Transfer brine to a clean, food-safe 5-gallon bucket.  Add enough ice to total 3 gallons of liquid, and mix until incorporated. Add the turkey to the bucket and transfer to the refrigerator for at least 12 hours.  Alternatively, place the turkey in a large brining bag and fill with enough of the brine to cover the turkey; seal the bag and refrigerate.
    • For the turkey: Preheat the oven to 425 degrees.
    • Remove the turkey from the brining liquid and use paper towels to pat it as dry as possible, inside and out.
    • Rub the turkey with the butter all over, including inside the cavity, and sprinkle with the salt and pepper. Fold the wingtips underneath the turkey.
    • Place the turkey in a large roasting pan, breast side up. Tie the legs together with kitchen twine and fold the neck flap under.
    • Roast the turkey for one hour to brown it, then reduce the oven temperature to 325 degrees and cook for 2 more hours or until a thermometer inserted in the thickest part of the thigh registers 165 degrees.
    • Let the turkey rest at room temperature for 30 minutes before carving.  Use the pan drippings for the gravy.

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White House Turkey Gravy

 

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    • 2 pounds turkey wings and/or neck bones, plus the contents of the turkey’s giblet packet, excluding the liver
    • 2 medium onions, coarsely chopped (about 3 Cups)
    • 3 medium carrots, cut into large dice (1 1/2 Cups)
    • 1 head garlic, peeled and cut in half horizontally
    • 3 ribs celery, cut into 1-inch lengths (1 1/2 Cups)
    • 2 sprigs Thyme
    • 1 Bay leaf
    • 1 Teaspoon whole peppercorns
    • 1/2 Cup flour
    • 1 Cup Sherry
    • 8 Cups water

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    • Preheat the oven to 425 degrees.  The first part of the gravy prep can roast with the turkey as it is cooking.
    • Place the turkey wings, bones and giblets in a single layer in a small roasting pan, and put in oven to roast.When these have begun to brown nicely, after 20–30 minutes add the onions, carrots, garlic, celery, thyme, bay leaf and peppercorns, and roast for 10 more minutes.
    • Transfer the roasting pan to the stove top over medium-high heat.  Add the flour and stir to coat the contents of the pan. Pour in the sherry and use a flat wooden spoon to scrape up any browned bits that are stuck to the bottom of the pan. Scrape contents of the pan into a large saucepan.
    • Add the water and bring the mixture just to a boil over medium-high heat, then reduce the heat so that it is barely bubbling. Cook uncovered for about 1 hour, until the liquid has thickened somewhat. Cover the pan and keep it warm.
    • When the turkey is done, scrape drippings from the roasting pan into the saucepan and stir to combine. Pour the gravy through a strainer into a bowl or gravy separator and discard the solids left in the strainer.  Skim the fat from the surface of the gravy.  Transfer to a gravy boat or other serving vessel.

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*Top photo by Chuck Kennedy/White House; kale photo by Eddie Gehman Kohan/Obama Foodorama; pie photo by Pete Souza/White House; turkey photo by Deb Lindsey for The Washington Post, which has also posted these recipes.

 


 

 

 

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