Archive for the ‘Nutrition’ Category

Healthy Champions Promote DILLigence in Garden Education

On August 13, the Healthy Champions became the first group of youth ever to lead one of Boston Natural Areas Network’s widely recognized “Seed, Sow, & Grow” workshops, hosting more than 20 children and families at the City Natives garden site in Mattapan. The workshop showcased dill pickle making as a way to not only sustain the longevity of garden produce, but also as a way to educate participants on the evolution of vegetables from farm to plate.

To prepare for the day’s festivities, the Healthy Champions created a “10 Steps to Perfect Pickles” checklist (listed below), designing visual aids for each step of the pickle making process which corresponded with work stations set up around the garden. They monitored each station with the assistance of City Native’s staff, doing everything from washing cucumbers to aiding first-time pickle makers in the art of spice selection. Families were able to leave the workshop with their own variations of dill pickles, along with additional colorful creations of pickled veggies such as okra, carrots, peppers, and green beans. The day culminated with a group harvesting session in the teaching garden…with the majority of the harvest eventually making its way into the hands of hungry workshop hosts on the train ride back to Bowdoin Street!

Educating youth and families around the health benefits of fresh and affordable produce continues to be one of the primary focuses of the Healthy Champions program. The Healthy Champions have come up with an idea for a city-wide campaign to increase awareness about the benefits of local growing. Both Boston Natural Areas Network and The Food Project are excited to offer their collaborative assistance in this upcoming project, following the lead of the Healthy Champions as they prepare to tell the world why “Seeds Make Cents”. Stay tuned!

10 Steps to Perfect Pickles
by the 2011 Healthy Champions

What you need!
•Cucumbers (or other veggie of your choice)
•Jar with lid (like a Mason jar)
•Peppercorns
•Dill
•Garlic
•Kosher Salt
•White Vinegar
•Hot Peppers (optional)
*There is no set amount of dill/garlic/peppers to use, so feel free to tailor the recipe to your own taste!

What to do! 
1. Wash cucumbers
2. Cut cucumbers into pickle-shaped spears
3. Put spears into jar and pack tightly
4. Sprinkle 1teaspoon of peppercorns into the jar
5. Peel garlic and add to jar. Then add fresh dill
6. For spicy pickles, add pieces of hot peppers
7. Have an adult bring equal parts white vinegar and water to a boil. Add kosher salt (5 tablespoons for ever 2 quarts of water). Stir to dissolve
8. Pour hot mixture into the jar and fill to the top
9. Leave jars uncovered so they can cool. Then cover and put in the fridge. Leave in fridge for at least 24 hours.
10. ENJOY!

Appreciating My Job

Coming into this job, I had no idea what to expect for the summer. I had gotten hired and accepted the job because I really wanted a job during the summer. Not only this, but I did not want to stay home doing nothing. However, I thought that the job would do more things inside the clinic such as helping or watching the nurses. Come to find out that was not what we were going to do.

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My summer job

This summer was very fun and eventful, especially because I had worked with Maura at the Bowdoin Street Health Center. We performed tasks that included passing out flyers, helpiing at food pantries, assistance at Farmers Markets, and acting silly in costumes. It was fun for two reasons, one being that I got to hang out with people I know, and I got to do a job that meant something to me. I would love to do it again.

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The Race is Complete!

After a thrilling day-long race across Boston promoting farmers markets and the use of Boston Bounty Bucks, our team crossed the finish line victorious! Total running time – 6:44:58… Phew! What a day!

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Trip to Powisset Farm

As a youth intern at the Bowdoin Street Health Center, I was given the opportunity to go to a farm just outside the city. A few other kids and I, along with our supervisors Maura & Jen, went to Powisset Farm in Dover.  Powisset Farm grows vegetables and fruits and also raises chickens and pigs.  Some of the things grown at the farm grew in the ground while some grew above and others grew on stems.

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