Tuesday, January 31, 2012

Whats for Lunch? January 31, 2012

Today our very own Chef Jimmie will feature one of his family recipes. Today the menu will feature Brown Stewed Chicken, Yellow Rice and Braised Cabbage with Carrots. These recipes have been used in Jimmies family for generations and many to come. Bon Appetit.

Fun facts about Cabbage!
For more than 4,000 years, cabbage has been farmed and has been a staple for over Two and a Half millennia. It was the Celts who brought cabbage to Europe from Asia around 600 years B.C. Since cabbage grows pretty well in cooler climates and is known to store well over winter, the cruciferous vegetable soon became a major product in Europe.

Cabbage grows to its full harvestable size with in three months. It has been known that the cabbage yield is greater than that of any other vegetable. That is the reason why it is such a preferred product. Other related cruciferous cabbage cousins include broccoli, Brussels sprouts, kohlrabi, cauliflower, and kale.

The largest cabbage the world has ever seen weighed in at 123 pounds. This monster of a cabbage belonged to a 19 century farmer named William Collingwood. Collingwood hails from the County of Durham in England. The Cabbage weight was recorded in 1865.

Monday, January 30, 2012

Whats for Lunch? January 30, 2012

Todays Lunch menu will feature: Primavera Marinara, Spinach Fettucini and Vegetable Medley.

Fun Facts about Spinach:
- Spinach belongs to the goosefoot family along with beets and Swiss chard.
- Fresh spinach is available year-round.
- Spinach grows quickly. It can be harvested and eaten after only 37 to 45 days!
- California and Texas produce the most spinach in the United Sates. Spinach likes to grow best during the cool winter months.
- The whole spinach plant is picked during harvesting.
- Spinach is an excellent source of many vitamins and minerals, especially folic acid.

Did you know…that leafy vegetables,such as spinach, contain more vitamins and minerals and less calories than other vegetables.

Also happens to be a favorite of a very iconic cartoon. Guess who.

Friday, January 27, 2012

Whats for Lunch? Jan. 27, 2012

On todays lunch menu we are featuring: Herb Crusted Pollock, Wild Rice Pilaf and Steamed Brocolli and Cauliflower with Garlic Oil. Please join us. Bon Appetit!

You can find the pollock anywhere from North Carolina to the Gulf of the St. Lawrence Seaway. Look for underwater terrain that is rocky and as deep as 100 feet for pollock. When fishing for them, be prepared for one that is over 3 feet long and can weigh up to 45 pounds. They are extremely strong fighters that can grow up to 5 inches a year. The growth rate slows down as they get older but they grown nonetheless. The oldest known pollock was documented at 19 years old.
One of the reasons that pollock is sought after is the fact that they are a “white fish”. The lack of oil and the good nutrition that comes with it gives it a high place on the place. It is low in saturated fat and a good source of B12, protein, magnesium, and potassium. But there is one drawback for the health conscience. It is also high in cholesterol.

Thursday, January 26, 2012

Whats for Lunch? January 26, 2012

Today on our menu, we are featuring Roasted Chicken, Mashed Potatoes and Sauteed String Beans. Come eat with us. Bon Appetit!

The Healthy Potato Facts
The predominant antioxidants in potatoes are vitamin C, certain carotenoids, and anthocyanins. Potassium helps maintain normal blood pressure. Potatoes are a good source of potassium.

Fun Facts About The Spud!
During the Alaskan Klondike gold rush, (1897-1898) potatoes were practically worth their weight in gold. Potatoes were valued for their vitamin C. And gold, at that time, was more plentiful than nutritious foods!

In October 1995, the potato became the first vegetable to be grown in space. NASA and the University of Wisconsin, Madison, created the technology with the goal of feeding astronauts on long space voyages, and eventually, feeding future space colonies.

American’s Love Their Potatoes: The average person eats 126 pounds of potatoes each year in the form of frozen, fresh, chips and dehydrated. That’s a lot of spuds!

Monday, January 23, 2012

Educated Eaters Visitor

Today Reed Alexander, also known as Nevel from the hit tv show iCarly (nickelodeon) stopped by today to learn about the Educated Eaters Project. Reed has a great passion for food and is involved with President Clintons Healthier Generation. More so becoming interested in improving school food, which is right up our alley. Reed launched the Kewlbites website, fun and informative. Please check it out.


Todays Menu - 1/23/12

Today we have a change in menu for Lunch. Today we are serving: Jerk Chicken, Plantains and Braised Cabbage. Bon Appetit

Why is Jerk called Jerk?
There are many different theories regarding the term "jerk" which has to do with the process of spicing and grilling the meat. Some say that the word comes from the Spanish "charqui" (term for jerked or dried meat) or from the jerking and poking of the meat with a sharp object, thus producing holes which were filled with the spice preparation.

Tuesday, January 17, 2012

New York Times Article: Health Sector Tackles Childhood Obesity

The percentage of overweight children in the United States is growing at an alarming rate, with 1 out of 3 kids now considered overweight or obese.

It's a stark statistic that has parents, educators, public health officials and policy makers scrambling to find ways to empower this next generation of young people to take control of their own future by teaching them how to eat healthfully, remain active and find a healthy weight that allows them to thrive and have a good quality of life.

Yesterday the New York Times published an article "Learning To Be Lean" by Reed Abelson highlighting how new federal health care laws are requiring more accountability from the companies and programs who work with young people (like their health insurers and employers) to screen for weight issues and provide preventative counseling. One of the interesting things that the article points out is the unique challenges that overweight children encounter:

"Children are still growing, and the goal of any program may be to help them grow into a healthier weight rather than to actually lose pounds. Experts also say that to be successful, programs need to focus on the family as a whole, changing what everybody eats and how much time they are all active, not sitting in front of a computer screen or television."

Several HCZ programs including the Health Living Initiative and Educated Eaters Project take on these issues and we're actually currently working to improve and expand the reach of our healthy eating, active living focus. What programs have you participated in? What have you found to be helpful interventions or preventative efforts in your own life or the lives of those you love?