Neighbor 2 Neighbor class wrap up

The Operation Frontline classat Neighbor 2 Neighbor came to an end this week! It was a bittersweet ending but, Jamie gives us an account of the last 2 sessions in this blog post! Interested in teaching an OFL class like the one at Neighbor 2 Neighbor? Email our Nutrition Director, Katherine! katherine@foodshuttle.org

Week 5- Get Mooovin To Healthier Bones!

This week we taught the children about the dairy group of the Food Pyramid. They were surprised to know that you can get your daily vitamin D requirement by going out into the sunshine for as little as 15 minutes a day. Yes! It is that easy. Vitamin D helps your body absorb calcium which you get mainly from dairy products and some vegetables like broccoli. We also taught them about limiting soda intake, so that they don’t exceed their daily sugar and calorie recommendations. They were excited when learning about bones and how calcium helps to build strong bones and teeth.

This week’s recipe was “stovetop macaroni and cheese” and the kids could not believe how easy it was to make homemade macaroni and cheese. So anyone can do it! They really love milk which is GREAT! So this week we set a goal for them to drink or eat some dairy product at each meal to achieve small steps to a healthier diet.

Week 6 - Celebrate Good Times!

This was our last OFL class and we definitely went out with a BANG! The kids learned so much and did a super job playing Nutrition Jeopardy. They loved winning door prizes such as spatulas and cutting boards, which they can take them home and show their families what they learned.  We made individual English muffin pizzas with yummy toppings such as mushrooms, peppers, cheese and pineapple. They really enjoyed getting to make their own individual pizzas to eat. We enjoyed a dessert of fresh bananas and apples and celebrated their graduation from OFL Cooking Class. They all received a diploma and we took a group picture to remember our great group of kids at Neighbor to Neighbor. We are so proud of our class and had a wonderful experience that none of us will forget.

Sun's take on Will Allen

People are still talking about Will Allen and the lecture he gave Monday night at the Mckimmon Center. Check out our rundown, with links to other blogs and writeups, here. Here's what the Food Shuttle own guru of farms, Sun Butler, had to say about it.

Grandfather Willl Allen, founder of  the urban farming non-profit 'Growing Power' spoke to packed houses in both Goldsboro and Raleigh this Monday.  I refer to him as "grandfather" because his sixteen year history working the last farm in Milwaukee WI city limits, his work with inner city youth and a city wide composting program have established Will as the Grandfather of the urban farming movement.

At 6'5" with arms the size of tree trunks, Mr. Allen cut a Paul Bunyanesque figure walking to the podium.  As he narrated his way through 600 slides of Growing Power projects in 7 US cities and 6 countries it was easy to see how the mythology around this self effacing MacArthur grant winner has grown.  Thanks to his efforts neighborhoods that society has given up on bloomed with food opportunitiy and hope.   Will's favorite strategy is to "flower bomb"; planting beautifully designed gardens in vacant lots in drug infested neghborhoods.  The result - the drug dealers move out.  Even more impressive are Growing Power programs that divert millions of tons of biodegradable waste from urban landfills.  Made into compost that in turn feeds the army of worms that power Will's vermi-composters, the final product is trucked to local neighborhoods to build instant community gardens.

The highlight of the talk were the pictures of the kids and Will's description of the pure joy they experience getting their hands dirty and making things grow.  Will Allen is a susccessful farmer and a businessman.  But he also reminds me of my own grandfather who was once chided by a neighbor that his front lawn would grow more grass if he kept all those kids off of it.  Grandpa just laughed and said " Well sir, I not growing grass, I am growing kids!"

Steven's Blog

another dispatch from our guerilla gardener

The farm is really alive this time of year. All kinds of greens and root vegetables are coming up in the gardens. Tomatoes, peppers, and eggplants are still producing the last of their yield. Seedlings of lettuce, broccoli, and cauliflower are coming up in the greenhouse. This is the time to think of harvest festivals and the coming holidays. Its also time to start thinking ahead to the next season on the farm. Feel free to give us some feedback on what you'd like to see growing in the fields next spring.

I mentioned last week that I would go over seeding trays. I may have to make a video some time to explain the equipment. The basic gist is you have a tray of styrofoam squares about 1cmx1cm each packed with a loose potting soil. These trays have tiny holes in the bottom for draining. There is a metal piece that fits perfectly over the styrofoam trays with a tiny hole for each individual square. The metal piece is attached to a hard plastic fitting that is vacuum sealable, apart from the tiny holes. You use a vacuum cleaner to create the suction in these tiny holes where you get at least one seed to stick in every hole, pending on the size of the seeds. You place the metal piece onto the styrofoam tray and release the suction. This drops a seed in each individual 1cmx1cm square. Then you place the tray into the water bath in the greenhouse where water is allowed to soak in the bottom.

I realize this week's entry is kind of short and technical, but I'll make it up to you next time by coming up with a story. Keep a look out for the weekly Crew Calls and let us know if you'd like to come out to the farm some other day. Also, we'll be starting our weekly local agricultural luncheons this Wednesday @ Farmhouse Pizza & Pub in Raleigh. High noon is the time, hope to see you there!

This week's Crew Call

 Come out Saturday to help harvest!  We have fall veggies to pick so that we can get them out to agencies and community members. Bring a friend, a neighbor, or make it a family affair and enjoy the beautiful fall weather after all the rain this week!

VOLUNTEER TIME: 

• Garden Crew will meet this Saturday November 14^th from 9:00–12:00 PM at Food Shuttle Farm (see map).   Our fall garden is in and we need lots of help harvesting greens, turnips and beets so that we can get these out to our communities in need. 
• Our Nutrition Coordinator, Amanda, and volunteers, Melissa and LJoy, will be leading the charge at the Community Gardens this year and would love your help in the garden and working with community members.  Please email Amanda at NutritionCoord@foodshuttle.org if you want to join and for directions.  Schedule Below:
  • Tuesdays     4:00-5:30pm  -  Neighbor to Neighbor
  • Wednesdays & Fridays    3:45-5:30pm  -  Mayview
• We need help during the week too!  Farm Manager Sun Butler can meet you on the Farm any day during the week from 8:30-12 PM and  3-6PM. Please call Sun ahead to let him know when you are coming or give him a heads up on your way out there (919.559.2391).  Sun’s number is also posted on the bulletin board at Food Shuttle Farm if you get there and cannot find him. 

FARMS & GARDEN BLOG 

This blog is a great place to check out weekly ripe recipes, find yourself in photos of weekly crew calls, hear from other volunteers, and stay up to date with activities at  IFFS.  Let the Food Shuttle's Communication Department know if you’re interested in contributing to the blog! Jason@foodshuttle.org or CeCe@foodshuttle.org

LOCAVORE LUNCH – Every Wednesday!

Every Wednesday at noon we are holding local agricultural discussion groups at Farmhouse Pizza, 3011 Hillsborough St. in Raleigh. The lunch will feature local produce from NCSU Farmers' Marketwhile it is in session. Otherwise we will find produce at other local markets. We want these discussions to be very loose and a way for local food activists/farmers/gardeners to engage students in the area. If you are attending please RSVP to steven.p.horton@gmail.com so we know how much pizza and salad to make.

  GARDEN SUPPLIES:

We are still in need of hand-tool donations.  We gladly accept new and/or lightly used equipment. Thanks to all who have responded. 

  GROW VEGGIES AT HOME?

Our new Plant a Row (PAR) program has kicked off… We are hoping anyone with home grown vegetables will consider planting extra or just giving any excess harvest to our community members in need.   E-mail Katherine, katherine@foodshuttle.org for more information.

  New Volunteer?

If you have not filled out a volunteer form or have a friend who is interested in helping out please email Janet at RGSJRS@aol.com.  

See you on Saturday at IFFS Farm!

Mr Warren

The Food Shuttle operates on Veterans Day because thousands of people in the Triangle rely on us each day for nutritous, wholesome food. But we do want to take time here and say thanks to all Veterans for their service. And we want you to meet a Veteran who is very special to us. Mr Warren Shaw is one of the core volunteers who make the Food Shuttle run. Just like you can count on the sun rising in the East, you can count on  Mr Warren driving his Food Recovery and Distribution route three times a week. Mr Warren served in the US Navy, went on to succesful professional career and is now a member of the  Food Shuttle family.

Mr Warren participated in the Veterans Day parade in downtown Raleigh last Saturday. Here's a picture (although it took a little doing to get a Navy Man to ride in a Marine Jeep!)

And here's Mr Warren talking about the Food Shuttle and his time in the service.

Grown Local in NC!

You may or may not know this, but North Carolina is the #1 producer of sweet potatoes in the United States! Buying local produce is vital to supporting local farms and farmers and in turn also helps to support your local economy. There are many ways to use and prepare sweet potatoes. These root veggies can be used as a side dish, dessert, snack, and part of breakfast or the center piece of a meal. Sweet potatoes are not just simple starches; sweet potatoes are rich in complex carbohydrates, dietary fiber, beta carotene or vitamin A, vitamin C, and vitamin B6, copper, riboflavin, pantothetic acid and folic acid.

Try this recipe for a variation of Sweet Potato Fries this week- Serve them up Cajun or Spiced style! 

Spiced or Cajun Sweet Potato Oven Fries

Serves 6, 8-10 fries per serving 

Cajun-Ingredients

• 4 medium sweet potatoes (Sweet potatoes are in season in North Carolina and can be found at almost any local farmers market.)
• 1½ teaspoons paprika
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper
• 2 Tablespoons olive oil

Spiced- Ingredients

• 4 medium sweet potatoes (Sweet potatoes are in season in North Carolina and can be found at almost any local farmers market.)
• 1½ teaspoons cinnamon
• ½ teaspoon ground black pepper
• ¼ teaspoon garlic salt
• 2 Tablespoons olive oil

Directions

1. Preheat oven to 425°F.
2. Rinse sweet potatoes.
3. Leaving skin on, cut sweet potatoes into thick French fry strips, about ½-inch wide.
4. Cajun seasoning: Mix paprika, salt, ground black pepper, and cayenne pepper in small mixing bowl. Spiced Seasoning: Mix cinnamon, black pepper, and garlic salt in a small mixing bowl to make .
5. Transfer sweet potato pieces into a bowl. Add olive oil and seasoning and toss until sweet potato pieces are coated on all sides.
6. Place sweet potato pieces in a single layer on a baking sheet, and bake for 15 minutes.
7. Turn fries over and bake another 10-15 minutes, until fries are soft.

Notes

• For easier cleanup, line the baking sheet with a layer of aluminum foil, before cooking the sweet potatoes.
• Increase or decrease the amount of cayenne pepper in the Cajun seasoning to make it milder or spicier.
• When handling the Cajun seasoning, be careful not to touch your face or eyes.
• Try using honey mustard dip on the side with your finished sweet potatoes.

700 lbs. of food raised for BackPack Buddies in Durham!

In Durham, we know that need is great to ensure that kids are being fed nutritious food on weekends. With Food Drives to support our BackPack Buddiesprogram, more kids will be given a BackPack of food with 6 meals and 2 snacks on Friday to tie them over til the next school week begins on Monday! Susan Barnes Waldo, Inter-Faith Food Shuttle's Board Member,  teamed up with Holly Hobson of United Therapeutics  to raise 700 lbs. of food for kids enrolled in the BackPack Buddies program at schools in Durham! Great job Susan and Holly!

Interested in hosting a food drive this holiday season in Durham? E-mail Jerome to get started! DurhamCoord@foodshuttle.org

Will Allen @ McKimmon Center

Will Allen spoke to a packed house at the McKimmon Center last night. Thanks to CEFS for bringing him to town and for allowing the Food Shuttle to bring 20-30 kids who work in our community gardens out to hear him and get inspired. Will is the founder of Growing Power in Milwaukee, the national leader in intensive urban agriculture. Will walked us through the myriad ways his organization grows local foods in urban environments.

His talk was exciting for all of us from the Food Shuttle. Our Farms and Gardens Projectwas born to increase access to healthy, nutritious food for urban communitities. Right now, we operate three community gardens and a vegetable production farm. Will helped us see what else is possible.

Here are a few pictures from last night.

Chef Terri and Tonya Sun during the QandA Will Allen onstage

Great Raleigh food blog Eating In Raleigh, NC has a rundown here.

And here's what the Food Shuttle's Katherine Andrew had to say about last night.

Western Wake Farmers' Market

Inter-Faith Food Shuttle extends a HUGE thanks to the community who came out to Western Wake Farmers' Market with non-perishable foods to support our BackPack Buddies program on November 7th! The Thanksgiving Food Drive was held during the Fall Crafts Festival this year. Folks attending the Craft Festival and shopping for local produce from vendors at the Market donated 178 pounds of food for low-income kids in addition to fresh produce that would have normally rotted in a landfill! Western Wake Farmers' Market donates fresh foods to the Food Shuttle every week, and their generosity continued with this Food Drive.

Market organizers and volunteers with donations (from left, back row) Lisa Flanagan, Amy Lee, Samanta Malone, Teri Melcher Nelson, Grace Pagano, Jenna D’Amore, (from left, front row) Jennifer Gibbs, Kim Hunter and Amy Scott.

A glance into the last 2 weeks at Parkway!

See what the OFL Parkway class has been doing by reading this update from NCSU nutrition student and OFL class instructor Meghan Donovan! Also, don't forget that the Operation Frontlineblog has given a Parkway update in a previous blog entry.

Week 3

Week three at Parkway went really well.  We reviewed fruits, vegetables, grains from the week before then we moved on to learning about the meat and milk categories.  By the end of the class they were able to tell the difference between saturated, unsaturated, and trans fats.  Participants were also able to choose between lean meats and turn a high fat fast food meal into something more healthy.  In the kitchen while preparing Turkey Chili, participants watched a quick cutting demonstration, and then they broke off to work on individual tasks such as preparing the additional fruit salad.  There was lots of great discussion including questions as to why we include garlic in certain dishes, the health benefits of carrots and why we cut the seeds out of peppers.  Back in the class room participants were given seeds to start their garden.  The participants’ children joined us for the Turkey Chili and Fruit Salad which everyone enjoyed.  The children were excited about starting a garden with their parents and one little boy told us: “he would eat the chili if his dad made it.”

Week 4  

Week 4 of OFL class at Parkway went great.  After recapping last week’s lesson on milk and lean protein we moved on to talking about the importance of breakfast.  Everyone had eaten breakfast that morning so we knew we were off to a great start.

We discussed why they need to eat breakfast and the many benefits it has for their children, including helping them be alert in school.  As a group we came up with on the go breakfast ideas that would help not only the adults but also the children to incorporate breakfast into rushed mornings.  We then moved on to talking about eating out compared to the benefits of eating at home.  In the end, our list of reasons to eat at home was much longer then the reasons to eat out.  Some of the reasons on the list included being able to make substitutions and know exactly what goes into your meal, family bonding time and the opportunity to teach their children important life skills.  Everyone got silly playing a game with the gardening instructor where they had to guess the fruit or vegetable that was on the card they were holding to their head.  In the kitchen we worked together to make a vegetable and rice stir fry and a salad that included mixed greens, walnuts, oranges, sweet potatoes and a red wine vinaigrette that the class manager was able to create on the spot.   Back in the classroom everyone was silent, and said it was a sign of how good the meal was.