Spoons Across America

Want to Volunteer? A Great Way to Help Children Get Healthy

2010-08-11T19:13:00.000-07:00

If you have a few hours on Wednesday or Thursday, Spoons is participating in a great program called PlayStreets which brings together Harvest Home Farmers Markets with fun, healthy physical activities. We're thrilled to be doing our Food Miles Relay theree. If you'd like to help out next week, even an hour is a big help.

From more information and details, contact:

Robert Grabel
robert@spoonsacrossamerica.org
(347)223-5619

Spoons meets.....Hockey (?)

2010-07-21T05:57:00.000-07:00

As a hockey junkie I was thrilled to see this article while scanning the Hockey News:

http://www.thehockeynews.com/articles/34554-Wild-thymes-Hockey-goes-holistic-in-Minnesota-as-prospects-don-skates-aprons.html

As you'll see it talks about some prospects of the Minnesota Wild (New Yorkers know them simply as "Marian Gaborik's former team)took some time away from the rink to participate in some local cooking classes.

Besides just the good fun of doing something off the ice, the article actually highlights some of the core values Spoons promotes including:

the critical role of diet and nutrition to help you be at your best
the value of planning and preparing meals as an opportunity to grow and become more independent and confident

An innovative way to go fresh and local

2010-06-23T06:12:00.000-07:00

I wanted to share the link to an interesting article that appeared in today's New York Times about an innovative approach to not just getting fresh food but really taking ownership in it.

http://www.nytimes.com/2010/06/23/dining/23bronx.html?pagewanted=1

The Corbin Hills Farm in Schoharie County was started by Dennis Derryck. On a happy and somewhat personal note, I was glad to have the opportunity to meet Professor Derryck while attending New School University. He was always known for his unique approaches to addressing social issues such as the Chase Challenge that students participated in. No doubt, this is the beginning of another one of his success stories.

Great video too...

http://video.nytimes.com/video/2010/06/22/dining/1247468103416/getting-fresh-in-the-south-bronx.html

A bit more on Chefs Move to Schools

2010-06-07T19:08:00.000-07:00

Apologies as the link to the Let's Move initiative wasn't accurate; the correct one is: http://www.letsmove.gov/

Also, here's a great article with a picture that does a wonderful job of capturing the spirit of the day:

http://www.whitehouse.gov/blog/2010/06/04/chefs-move-raise-a-healthier-generation-kids

A Celebratory June 4th for Spoons Across America

2010-06-07T10:52:00.000-07:00

This was an incredibly exciting week – or to be exact – Friday at Spoons Across America. Lots of great things were going on in New York City and Washington DC

New York City – The Dinner Party Project at Gracie Mansion

First, here in New York City, 52 incredibly talented 5th grade students from PS 132 Juan Pablo Duarte celebrated the lessons of the Dinner Party Project (TDPP). The Dinner Party Project is a signature Spoon's program involving children in the entire process of producing a dinner party for their families. Students learn about nutrition, meal planning, table setting, etiquette and cooking. This powerful experience deepens their understanding of the value of community, family, teamwork, and sharing, while building self-esteem and having fun. For more info, please check out: http://spoonsacrossamerica.org/pg/8

We were thrilled to be hosted by the Gracie Mansion Conservancy who helped make the evening a spectacular success. Under the direction of Executive Chef Filiberto Estevez (Chef Fili), students prepared a fresh and delicious meal for their parents along with many friends and supporters of Spoons who then enjoyed an evening of music and dancing.

Many thanks to all the people who were involved: the Mayor's Office, the support of the Julia Child Foundation, the volunteer and financial support of UBS, DJ Leonel Jiminian and Gabanna Restaurant, the Clave Azul Band from I.S. 143 Eleanor Roosevelt School in Washington Heights, New York City College of Technology's faculty and students, all our dedicated volunteers and of course everyone at PS 132 for their hard work and dedication to learning about the benefits of fresh, local healthy foods.

Pictures from the event can be found at: http://www.gettyimages.com/Search/Search.aspx?EventId=100236405&EditorialProduct=Entertainment

Washington DC – Spoons Celebrates Chefs Move to Schools

Meanwhile, in our nation's Capital, First Lady Michelle Obama, launched the “Chefs Move to Schools” program.
This initiative, part of the Mrs. Obama's Lets Move initiative, a national call to solve the epidemic of childhood obesity within a generation. For more information on both, please check out:

Let's Move: http://www.letsmove.gov/index.html
Chefs Move to Schools: http://healthymeals.nal.usda.gov/nal_display/index.php?tax_level=1&info_center=14&tax_subject=225

Spoons joined with over 700 Chefs from around the country to support this national call for Chefs to adopt a school and work with students, teachers and staff to advocate for healthier foods and eating habits. It was also a wonderful opportunity to discuss new potential collaborations with friends of Spoons. White House Pastry Chef and Spoons’ Board member Bill Yosses was instrumental in having several of our Chefs participate in this great event and we look forward to being a key partner in this important initiative.

- Robert Grabel

Plenty of GREEN Produce to Try for Spring

2010-05-10T07:17:00.000-07:00

Local Greenmarket Farmers Markets and Community Gardens are overflowing with tons of delicious GREEN produce. May and June bring plenty of greens including arugula, asparagus, spinach, and delicious herbs like green onions, parsley and thyme to local Greenmarket Farmers Markets and Community Gardens throughout New York City. Spring is a great time to try out a variety of herbs either mixed in with salads, or in seasoning veggies, meats or fish! Each fresh herb has a unique taste and adds healthy flavor to any dish.

Planning a trip to your local market or garden is a great way to celebrate spring.

Here is a link to help you find your local Greenmarket Farmers Market..http://www.grownyc.org/ourmarkets; and here is a link to help find your Community Garden: http://www.greenthumbnyc.org/

After heading to your local Market or Garden to round up some fresh asparagus..try out this delicious and refreshing recipe for Steamed Asparagus with Shallot Dressing from Chef Bobo's Good Food Cookbook by Robert W. Surles.

Ingredients:
1 pound asparagus spears, peeled and woody stems trimmed
1/4 cup water
1 shallot, finely chopped
1 teaspoon extra-virgin olive oil or canola oil
1 sprig fresh dill, finely chopped
1/2 teaspoon fresh lemon juice
1/4 teaspoon Dijon mustard
Fine sea salt
Freshly ground black pepper

Procedure:
1. Place the asparagus in a nonstick skillet. Add water. Heat over high heat until the water begins to boil. Reduce heat to low and steam, covered, until asparagus is tender, about 5 minutes.
2. For dressing, in a small bowl combine the shallot, oil, dill, lemon juice, and mustard. Stir in 1 teaspoon of the cooking liquid.
3. Place the asparagus on a serving plate. Sprinkle with salt and pepper. Drizzle dressing over asparagus.

Makes 4 Servings.

If you head to your local Market or Garden, I'm sure that you'll find a plethora of new and exciting produce to try. Don't be afraid to ask the farmer for suggestions on how to prepare your findings.

After a trip to your local Market or Garden, or after you try some new vegetables, herbs, or recipes...come back here to share with us by posting a comment!

PS 205Q: The Alexander Graham Bell School Celebtrates NY Agriculture Literacy Week 2010 and SPOONS Makes a School Visit!!

2010-03-19T09:13:00.000-07:00

On Thursday, March 18, 2010 I had the wonderful opportunity to join in the NY Agriculture Literacy Week 2010 celebrations with three participating second grade classrooms at PS 205Q in Bayside, Queens. With one day left of NY Agriculture Literacy Week, PS 205Q was still celebrating- full swing! I had so much fun and couldn't believe what all of the second graders had learned throughout the week! They knew so much about apples and couldn't wait to taste three different types of apples during the special apple tasting led by Program Leader and Science Teacher Ms. Bosi and the three participating teachers, Ms. Chin, Ms. Gartner, and Ms. Tsimis!

Here is a little bit about how each classroom celebrated on Thursday:

When I entered Ms. Chin's classroom, the first thing that I saw was a long row of bulletin boards covered with apple facts, an apple web, a list of apple sayings, and apple vocabulary words. All of the students wanted to tell me all about what they learned throughout the week, but couldn't wait to taste the three types of apples that Ms. Bosi brought into the classroom. After reading Apples and How They Grow by Laura Driscoll, tasting the Fuji, Golden Delicious and Granny Smith Apples, the students in Ms. Chin's class made apple prints by dipping apple slices in paint colors corresponding to the color of the apple they were using. They then folded their paintings in half in order to show and learn about symmetry! Here is Deanna's apple print:

Ms. Gartner's students were all so knowledgeable about the different parts of apples and became experienced taste-testers, nibble by nibble. During the apple tasting they made great observations about the skin, the flesh, the seeds, and some students even got a piece of the core! After each student tasted each of the three apple choices and took his/her own notes, the class voted to determine the favorite class apple. Granny Smith apples won the vote followed by Fuji and finally Golden Delicious apples which only got one vote. Here is a picture captured of Ms. Gartner's students experienced taste-testers in action:

When I walked into my last classroom for the day, Ms. Tsimis's class, I met 11 student-scientists all ready to make scientific observations and participate in a detailed observation-based apple tasting. Ms. Tsimis's students made picture graphs to determine their classmates favorite kind of apple. Here is a picture of Andrew, with his picture graph who found Fuji apples to be his classmates overall favorite:

Thank you PS 205Q Principal Ms. Scott-Piazza, Science Teacher and Program Leader Ms. Bosi, and Second Grade Teachers, Ms. Chin, Ms. Gartner, and Ms. Tsimis. Also, a very special Thank You to all second grade students at PS 205Q for inviting me to celebrate with you!

-Alix
Spoons Across America - Volunteer Coordinator
NY Agriculture Literacy Week 2010 Program Coordinator

It's time to celebrate NY Agriculture Literacy Week 2010!

2010-03-15T10:00:00.000-07:00

March 15-19 is NY Agriculture Literacy Week 2010. Spoons Across America is the county coordinator for NY Agriculture Literacy Week, which is brought to us through Cornell Agriculture in the Classroom and Cornell Agriculture Outreach and Education. In collaboration with Cornell's Agriculture in the Classroom, Cornell's Outreach and Education, The Pearson Foundation and Penguin Publishing, and New York City College of Technology, Spoons Across America provides participating 2nd grade classrooms teachers throughout NYC with a Teacher Resource Guide Folder including donated copies of a story book related to agriculture and the specific food topic of the year(donated for 2010 from The Pearson Foundation and Penguin Publishing), supplemental lesson plans and activities related to the topic (provided by Cornell Agriculture in the Classroom and Cornell Agriculture Outreach and Education), and other supplemental information and fun facts to be used throughout NY Agriculture Literacy Week.

This year, Spoons Across America is following an Apple theme. The chosen book for the year is Apples and How They Grow by Laura Driscoll.

Fifteen schools throughout Manhattan, Brooklyn, Queens, and the Bronx will be participating this year!

Here is a great, hearty, rustic vegetarian sandwich recipe from Chef Bobo's Good Food Cookbook to help you celebrate NY agriculture and APPLES:

Cheddar Cheese and Apple with Watercress- 6 Servings

Ingredients:
Fresh lemon juice
2 Granny Smith apples, cored, and thinly sliced
2 loaves unsliced French bread, halved lengthwise and toasted
6 to 8 slices cheddar cheese
1 bunch watercress
1 recipe Tarragon Mayonnaise

Steps:
1. Sprinkle a little lemon juice over the apple slices and toss them together (The lemon juice will keep the apples from oxidizing and turning brown.)
2. Preheat the broiler. On the bottom half of each toasted bread loaf, pile on the sliced apples. Top with cheese. Broil until the cheese melts. Remove from broiler and top with watercress.
3. Spread some of the Tarragon Mayonnaise on the top half of each toasted bread loaf. Place on the sandwich, mayonnaise side down. To serve, cut each sandwich into 3 pieces

Tarragon Mayonnaise
Combine 1 cup light mayonnaise dressing and 1 teaspoon chopped fresh tarragon. Let stand for a few minutes to let the flavors develop

After you try out this recipe…let us know how you like it by posting on our Facebook wall or emailing us at info@spoonsacrossamerica.org!

Be sure to check back for NY Agriculture Literacy Week 2010 updates throughout the week!

Have a healthy and delicious NY Agriculture Literacy Week 2010! To celebrate along with Spoons make apples your fruit choice of the week.

Happy New Year from Spoons

2010-02-04T09:06:00.000-08:00

The Spoons Team has a lot to share since our last post, and will be doing a lot of blogging in the upcoming weeks!

Firstly, we would like to wish everyone a happy, healthy, fresh and tasty New Year. Hopefully everyone got a chance to make something delicious from Chef Bobo’s Good Food Cookbook during the holiday season. Personally I have been on a Chef Bobo’s Braised Brussels Sprouts with Shallots kick, and will share the recipe with all of you today! It’s really easy to make, will totally change Brussels sprouts reputation, and will leave you wanting more each time you cook them up!

To cook them, all you need is:
1 pint Brussels sprouts
2 tbsp extra-virgin olive oil or canola oil
1 shallot, finely chopped
1 clove garlic, minced
2 tablespoons water
¼ teaspoon fresh lemon juice
Fine sea salt
Freshly ground black pepper

Here are the steps:
1. Trim stems and remove any wilted outer leaves from Brussels sprouts.
Wash and cut Brussels sprouts in half lengthwise.
2. Drizzle the oil in a large nonstick skillet and swirl it around until the oil coats the entire surface.
Heat over high heat until hot.
Reduce heat to medium and add shallot and garlic. Cook and stir until tender.
3. Add Brussels sprouts to skillet and toss in the hot oil.
Add water.
Reduce heat to medium.
Cook, covered, for 7 to 8 minutes or until sprouts are soft.
4. Remove saucepan from heat.
Sprinkle sprouts with lemon juice and toss.
Season to taste with salt and pepper.
This recipe is from Chef Bobo’s Good Food Cookbook by Robert W. Surles.
After you try it out…let us know how you like it by posting on our Facebook wall or emailing us at info@spoonsacrossamerica.org!

Now…for some Spoons News!

• Spoons proudly partnered with artist Karen Van Every of Serimony to provide charitable greeting cards that support our mission. Click here to see the three card designs! Each is an intricate and clever hand drawing of fruits and vegetables that compose the three card images.
• On the “We Recommend” section of our website, we have added a link on our News Roundups to the Surgeon General’s Vision for a Healthy and Fit Nation 2010. The Report has some great information and insight, and encourage all to take a look at it. Click here to read the report.

So, that’s it for now – don’t forget to check out the Spoons Greeting Cards!

Check back soon for some more updates and perhaps some new recipes!

Snacking is Good for Children

2009-10-21T07:00:00.000-07:00

Children need to refuel their bodies more than three times daily because they have smaller stomachs than adults.*

It's important that snacks be healthy and taste good, so that kids are excited to find snacks in their backpack or lunchbox or on the kitchen counter.

3rd, 4th & 5th grade students experience tasty and healthy snacks with the Take a Taste with Spoons, The Eat Fresh, Eat Local, Eat Healthy Program. The children learned about the elements of taste, made healthy snacks from locally grown, seasonal foods, sampled them and took a recipe home to share with their families.

Spoons Across America is a grassroots 501 (c)(3) not-for-profit organization that mobilizes hundreds of teachers and food professionals to educate children, families and teachers about the benefits of healthy eating.

How can we make a difference? With your financial support, we can continue to expand our programming around the country to educate children about the importance and benefits of healthy eating.

By making a contribution of $25, $50, $100 or more you can support our healthy eating programs. For a gift of $100…Ten 5th graders will explore local seasonal foods and learn to make healthy snacks.

Thank you! Julia V. Jordan, Founder
Spoons Across America

* University of Wisconsin - Extension 2009

To donate to Spoons Across America through NYCharities, go to: http://www.nycharities.org/donate/c_donate.asp?CharityCode=2322

Buckets & Buckets...of Apples!

2009-09-15T11:32:00.000-07:00

The time of year when leaves begin to change color, the air gets a crisp feeling and the type of fruits and vegetables available in the market has arrived. With fall comes so much new and exciting produce…so it’s time to get tasting, cooking, exploring and picking. Here at Spoons, one of our favorite fall activities is taking a trip to a local Greenmarket to pick some fresh, locally grown apples.

Did you know that apples are a healthy source of antioxidants, which help to keep our bodies strong and healthy by protecting us against free radical damage? We learned that fact from The U.S. Apple Association (http://www.usapples.org). That’s just one of the many reasons why the Spoons Team will be loading up on apples this fall season.

Find your closest Greenmarket to get all sorts of fresh, local tasty produce by checking out the Greenmarket 2009 Map by following this link: http://www.cenyc.org/files/gmkt/map.pdf. For readers able to make it to an apple orchard this season...Happy Picking from The Spoons Team!
-- Marva Butler & Alix Small

P.S. Stay tuned for blogs including delicious fall produce recipes and clever food ideas!

The Obama & Bloomberg Duet…Marva and Alix are the Backup Singers

2009-09-02T07:30:00.000-07:00

Spoons Across America welcomed two full-time AmeriCorps VISTA/ NYC Civic Corps volunteers: Ms. Marva Butler and Ms. Alix Small on August 10^th, 2009. These two women came to Spoons as part of Mayor Bloomberg’s response to President Obama’s call for National Service. Marva will be working on grants and fundraising, and Alix will be focusing on volunteers and volunteer management. This VISTA team will build Spoons capacity by putting systems into place and developing sustainable practices by driving volunteer activity. These VISTA members will be working in partnership with the board, our Spoons consultants and Spoons volunteers, so everyone will have an opportunity to get to know them and become more involved in the projects!\

Marva hails from Houston, Texas and this past May earned her MBA from Florida A&M University. Some of her hobbies include reading, traveling, cooking, and spending time with friends and family. One of her most exciting past internships includes working with The International Rescue Committee in Addis Ababa, Ethiopia where she provided program and logistical support for three refuge camps. Marva hopes to use her strong business and marketing/fundraising background to successfully build sustainability.

Alix is a native New Yorker, hailing from Long Island. This past May she earned a B.S. from Binghamton University in Psychobiology. Alix enjoys spending time outside, cooking, entertaining her family and friends and staying active. This past year she completed a year long internship with a Gastroenterologist in Binghamton, NY where she conducted two research projects focused on nutritional aspects of a gastrointestinal disease. Alix is not only passionate about nutrition, but also about the SPOONS mission. She has great hopes to increase volunteer activity while serving as a VISTA for SPOONS

Here is a link to the Press Release and a link for the video of the Swearing in Ceremony on the steps of City Hall on July 30^th, 2009: http://www.nyc.gov/portal/site/nycgov/menuitem.c0935b9a57bb4ef3daf2f1c701c789a0/index.jsp?pageID=mayor_press_release&catID=1194&doc_name=http%3A%2F%2Fwww.nyc.gov%2Fhtml%2Fom%2Fhtml%2F2009b%2Fpr354-09.html&cc=unused1978&rc=1194&ndi=1

Spoons Across America Board Member, Lynda Dias, shares her thoughts on working with students and partners on our projects:

2009-07-22T08:27:00.000-07:00

Being part of the Spoons Across America team has been an incredible experience for me. I am constantly inspired and touched by all of the amazing children across the country who we educate about the benefits of healthy eating. With their teachers, family and friends, they experience fun and exciting programs while learning about nutrition and developing healthy relationships with food.

In New York, I have the privilege of collaborating with Chef Feliberto Estevez and his dedicated team at Gracie Mansion to implement Spoons Across America programs in Washington Heights at Juan Pablo Duarte School PS 132 . One of our most exciting programs is the Dinner Party Project. The children are taught about nutrition, food safety, meal planning, table setting, etiquette, cooking and even dancing. Our partners, City Tech, Pearson Foundation, Dancing Classrooms and the UBS Events Marketing team have worked closely with us and the PS 132 teachers to create unique learning opportunities and life-long memories for the children. On the night of the Dinner Party there is magic in the air. The children become the perfect hosts and proudly share with their guests their menu and how much work went into creating their Dinner Party. Their guests are amazed and I am often pulled aside only to be thanked because their child is setting the table, eating salad and now wants to try new foods!

None of us wanted the magical night to end!

As you know children not only inspire us, but often challenge us to do the incredible. The amazing children at PS 132 collected 50,000 pennies and chose Spoons Across America as the recipient of their donation to ensure that children in New York City were able to participate in the Spoons Across America Programs. The children’s inspiring gift challenged us to raise $50,000 for 50,000 pennies to deliver Spoons Across America’s food and nutrition literacy programs in New York City. I encourage you to support the children at PS 132 and make the incredible happen.

Food Memories: Ali Weisman, Director of Education for Spoons Across America, shares her memories of the kitchen and the farmers market

2009-07-15T07:20:00.000-07:00

It has been such fun for me to create programs for students that introduce them to where food comes from and gives them to opportunity to really experience what food tastes likes, smells like and looks like. Encouraging families to cook together and to eat together is so important, and talking with parents who have started to spend time with their kids in the kitchen has been such a joy.

As a child I grew up in the kitchen with both my mother and my father. I remember my mom making her chicken with honey and soy sauce glaze for many a weeknight meal. My sisters and I have even adopted this into our own cooking repertoires. And now, my 13-year-old nephew makes it as well! My dad was into making soufflés (chocolate, cheese) and I couldn’t quite understand why we had to be quiet while it was in the oven. Until I wasn’t so quiet…. and it fell… I think it still tasted pretty good, though.

My memories of food and cooking are also linked with my experiences growing up in the summer on Martha’s Vineyard Island. Every Saturday, we would take our farmers market Basket and head 5 miles up the road to the West Tisbury Farmers Market. (This was before it was chic to be eco-conscious. We just felt country-ish with the basket!) From the local farmers and vendors we would buy beautiful ripe tomatoes, sweet corn, tiny potatoes and flowers to decorate our table. Sometimes even a peach or strawberry rhubarb pie made its way as well. Many of these same farmers are still selling their riches at the market which continues to thrive today and we love running into friends and family, greeting new puppies and babies, and enjoying the bluegrass music that often wafts from a tent along the way.

Spoons Across America provides programs that educate children about food and nutrition literacy. But we also provide opportunities for students to develop lasting food memories. Wonderful memories about cooking with friends and family, meetings farmers at the Greenmarket, tasting fruits and vegetables they have never had before, and liking them!

What’s your favorite food memory? Comment below and we’ll post them next week.

***** We need your help to implement our programs next year. Please consider donating to the Spoons Pennies to Programs Campaign so we can provide more cooking, tasting, and healthy eating programs for children in New York City. Our programs also give students the opportunity to explore a range of tastes and flavors, cook with their friends and families and explore the farmers market.

2009-07-07T07:09:00.000-07:00

A message from Chef Bobo, Executive Chef and Director of Food Service at The Calhoun School in New York City.

Have you ever noticed how people tend to gather in the kitchen whenever there is a party? It’s because the kitchen is the heart and soul of the home. There is something magical about a kitchen filled with delicious aromas, laughter and music. It is where the rituals of family are centered. So when you are ready to prepare your dinner turn on the music, throw on some aprons and get cooking with the whole family! Doing it all together--- whether it’s peeling, chopping, stirring, cooking, serving and even cleaning – makes it teaches kids early in their lives the importance of preparing food at home, together as a family.

Food is like language. If you learn about it and understand it while young it’s just easier and more natural to do.

Don’t be afraid to introduce your kids to unfamiliar flavors. Sometimes the unfamiliar promotes a sense of adventure and intrigue for kids. My mantra is “food should be fresh, all natural, have bold flavors, balance and variety and be made from scratch”. Kids will like healthy food if it tastes good. Some parents think that cooking will take longer if kids are involved. It may be, but isn’t it worth it? I strongly believe that when a family cooks together the food is made with love. And putting love in food is the most important ingredient – and the healthiest!

To me, simple doesn’t mean boring. It can be creative and profoundly satisfying. You don’t need exotic, hard-to-find ingredients. Once you understand the basic cooking principles that they teach, you’ll find that they can be used to make other dishes using the same techniques.

Have fun! Make dinner a party at your place and invite the whole family to prepare it! There’s no need for a special occasion. Don’t forget that the fun in cleaning up afterwards is also in doing it all together. So enjoy and Bon Appetit!

We are proud to have Chef Bobo as a member of the National Advisory Board for Spoons Across America and thank him for allowing us to share one of his recipes (see recipe section on right).

2009-06-30T07:51:00.000-07:00

A message from Julia Jordan, Founder and President, Spoons Across America:

In 1999 we founded Spoons Across America® on the premise that it is essential to the health of our children and our society to bring the joys of the table to the children of America. The table is where children learn about conversation, consideration, tolerance and other tools for getting along in society. When activities are centered around healthful food, children experience a fun and exciting way to learn about nutrition. We believe in igniting children's natural curiosity for learning by letting them see, feel, smell and taste fresh, healthy food. By exposing them to fruits and vegetables in the greenmarket and on the farm, introducing them to fresh, seasonal ingredients in the kitchen, and encouraging them to dig in with their families and friends at the dinner table, we change the way kids think about food, family and themselves. I encourage you to join me in supporting the Spoons Pennies to Programs Campaign so that we can continue to educate children, teachers and their families about the benefits of the benefits of good nutrition, healthful eating, and passing along the important traditions of supporting local farmers and sharing meals around the family table.

The Spoons Pennies to Programs Campaign will support food and nutrition education programs that teach students about the benefits of eating fresh, seasonal and locally grown food. Our programs also give students the opportunity to explore a range of tastes and flavors, cook with their friends and families and explore the farmers market.

We need your help to implement our programs next year. Please consider donating to the Spoons Pennies to Programs Campaign so we can provide more cooking, tasting, and healthy eating programs for children in New York City.

Food Independence Day

2009-06-30T05:49:00.001-07:00

Food Independence Day

Shared via AddThis

2009-06-24T08:15:00.000-07:00

A message from Martha Bear Dallis, Executive Director, Spoons Across America:

We are so excited to launch the Spoons Pennies to Programs Campaign , a summer FUNdraising campaign for Spoons Across America. As I write this, my local farmers market is filling up with healthy and local produce that we associate with summer, such as radishes, sweet peas, asparagus and of course, strawberries. My family looks forward to the arrival of rhubarb in the market. I bake one of our Bear Dallis family’s favorites, Strawberry-Rhubarb Cobbler with fresh strawberries and rhubarb! Your community greenmarket is a fantastic place to get a taste of the bounty that the season has to offer.

2009-06-24T08:10:00.000-07:00

PENNIES to PROGRAMS Campaign 2009

New York City public school elementary students from PS 132 in Washington Heights collected over 50,000 pennies. They donated this money to Spoons Across America.

DONATE YOUR DOLLARS TO MATCH THEIR PENNIES!

Our goal is to raise $50,000 for 50,000 pennies to support Spoons Across America’s food and nutrition literacy programs in New York City. The money raised during this 5 week SUMMER FUNdraiser will allow us to continue our necessary work in 20 NYC public schools across all 5 boroughs. Every dollar donated will go directly to fund our work educating 5,000 children, their teachers and their families about the benefits of healthy eating.

Invest in a child’s education today --- Promote a healthy tomorrow.

Donate Today!

Go To:
http://www.nycharities.org/donate/charitydonate.asp?ID=2322

Help us to multiply the reach of our grassroots campaign. Forward this blog to at least of 10 of your friends and family.