Feeding America Applauds Introduction of Child Nutrition Legislation

Reprint courtesy of  Feeding America

Original publish date:  June 10, 2010

As a member of the Feeding America network of hunger-relief organizations, the Food Bank of Yolo County is proud to share this exciting news story about newly proposed legislation that, if passed, will be a major victory in the effort to promote child nutrition!

Feeding America, the nation's largest domestic hunger-relief organization, today hailed the "Improving Nutrition for America's Children Act of 2010," a bill unveiled by House Education and Labor Committee Chairman Rep. George Miller (D-CA).  Joining him in the announcement were Reps. Carolyn McCarthy
(D-NY) and Todd Platts (R-PA), the Chairwoman and Ranking Member of the Subcommittee on Healthy Families and Communities.  Also joining in the announcement were Reps. Rosa DeLauro (D-CT) and
Jim McGovern (D-MA). 

This Act would dramatically improve access to nutritious meals both in and out of school, as well as increase the nutritional quality.  The Act focuses on streamlining program administration and providing children with year-round access to healthier, nutritious foods.  In May, Sen. Blanche Lincoln (D-ARK) reported a piece of companion legislation to the "Healthy, Hunger-Free Kids Act of 2010" out of the Senate Agricultur Committee.  Feeding America has been at the forefront of the push for this legislation and worked collaboratively on its development with members of Congress and organizations involved in the fight against domestic
hunger.

Daytime television host, author, child nutrition advocate and Feeding America Entertainment Council member Rachael Ray, highlighted measures included in the proposed legislation which are specifically targeted to advance the fight against ever-increasing hunger in the United States.  These measures include enforcement protocols to implement new school food saftety guidelines, support public and private child nutrition partnerships, reduce childhood obesity and improve school wellness.

"The Feeding America network applauds the outstanding leadershipof Chairman Miller in introducing this bill and recognizing the critical importance of programs to help ensure that low income children have increased access to nutritious food both during the school day and when school is out, such as in the summer, afterschool or over weekends and vacations from school," said Vicki Escarra, president and CEO, Feeding America.  "This is a critical time for our national leaders to address the rapidly unfolding crisis of domestic hunger.  Nearly 17 million children struggle with hunger, not knowing if - or from where - they will get their next meal.  Our children's futures depend on their assurance that hunger will not steal away their opportunities for success.  As a leader in the fight against hunger, Feeding America is especially grateful for the continued and unyielding support extended by Rachael Ray to advance the fight against hunger across America through her public appearances and networking.  The current bill and our continued individual and collective efforts to raise awareness of childhood hunger provide hope for us all.

Feeding America urges swift passage of this bipartisan legislation which will forge a path towards expanding nutrition programs for children in need.  We continue to support President Obama's proposal for $10 billion over 10 years in new funding for child nutrition programs in order to realize the full potential of the Chld Nutrition Law to help end child hunger."

About Feeding America:  Feeding America provides low-income individuals and families with the fuel to survive and even trhive.  As the nation's leading domestic hunger-relief charity, our netwrok members supply food to more than 37 million Americans each year, including 14 million children and 3 million seniors.  Serving the entire United States, more than 200 member food banks support 61,000 agencies that address hunger in all of its forms.  For more information on how you can fight hunger in your community and across the country, visit http://www.feedingamerica.org/.

How Well Do You Know Kale?

Did you know that kale has high amounts of Vitamin A, C and K?  By eating kale and other cruciferous vegetables, you help lessen the occurrence of a variety of cancers, which include lung, prostrate, colorectal, breast and ovarian cancer.  Recent studies have just found that kale compounds that signal our genes to increase the production of enzymes that detoxify the body by cleansing it and getting rid of harmful compounds.

When shopping for kale, select a kale that is firm, has deeply colored leaves and moist hardy stems.  Choose kale that has smaller leaves since they are tender and have a more mild taste thatn the larger leaves.  Kale should not be washed before stored and should be eaten within 1 or 2 days of purchase because the longer it is stored, the more bitter its flavor becomes.

If you haven't already guessed, we are pleased to feature kale as our Veggie of the Month for June!  Check out our Myspace blog every Friday this month for a delicious and innovative kale recipe- starting TODAY!

Kale & Pear Smoothie Recipe

Capitol Corridor to Help Fight Hunger - One Stop at a Time

Passenger Rail Providers & Food Banks Partner
for the First Multi-Regional
Food Drive to Help the Needy

Capitol Corridor, in partnership with Amtrak and Northern California food banks, is inviting the public to help "Fight Hunger-One Stop at a Time."  From June 1st to June 5th, 2010, Capitol Corridor and Amtrak will have food collection bins at seven staffed stations from Sacramento to San Jose. This is the first time these entities have joined efforts to help feed needy families throughout Northern California. 

"The beginning of summer is a critical time to replenish food banks," Capitol Corridor Joint Powers Authority Board Chair Jim Holmes said. "During the school year many needy children are served meals at school, but they loose resource when classes break for summer. We want to fight hunger by asking our customers and the communities along our corridor to donate nutritious, non-perishable food items at the collection bins at our stations."

Preferred food donations include rice, beans, peanut butter, canned vegetables, fruits, meat or fish, pasta, breakfast foods, healthy snacks, low-sugar cereal and dry milk. No glass containers, please.  

About Capitol Corridor:

The Capitol Corridor Joint Powers Authority (CCJPA) partners with Amtrak, Union Pacific Railroad, Caltrans and the communities comprising the CCPA to offer inter-city passenger rail service in Northern California. The Capitol Corridor route serves 16 stations along a 170-mile rail corridor between the Sierra Foothills, Sacramento, the San Francisco Bay Area and Silicon Valley/San Jose. For more information, visit www.capitolcorridor.org or call 1-877-9-RIDECC (743322)

Volunteering and Your Health: How Giving Back Benefits Everyone

A survey released by United Healthcare, a UnitedHealth Group company, and VolunteerMatch identifies some of the key health benefits of volunteering. The UnitedHealthcare/VolunteerMatch Do Good. Live Well. Survey of more than 4,500 American adults found that 68 percent of those who volunteered in the past year report that volunteering has made them feel physically healthier.

• Volunteers agree that volunteering helps them to lead healthier lives.
• Volunteering appears to correspond with higher levels of life satisfaction - including a greater sense of meaning and purpose and higher levels of optimism.
• Employers have an important role to play in encouraging volunteerism among their employees.
• 25% of those who volunteer do so through their place of work.

Volunteerism in America

• More than four in every 10 Americans (41%) have volunteered in the last year (e.g.,engaged in unpaid service activities, not including giving money or donation).
• 69% of Americans have made donations to an organization in the past year.
• 44% of Americans report that they intended to volunteer in 2010, with many citing "the opportunity to make a difference" as the motivation.
 

UnitedHealthcare/VolunteerMatch Do Good. Live Well. Survey Methodology

In February 2010, UnitedHealthcare and VolunteerMatch sponsored a study among Americans to understand patterns of volunteering in the United States and its relationship to health and well-being. An online survey was administered to a national sample of 4,582 Americans over the age of 18 regarding their health and their propensity to volunteer. The sampling plan was balanced and the data were weighted to reflected the demographic profile of the U.S. adult population.

The main objectives of the study were to assess current perceptions of Americans' own physical and emotional health, determine attitudes and beliefs about volunteering, determine the effect of volunteering on the volunteer, measure incidence and motivation of volunteerism in the U.S., gauge popularity and impact of workplace volunteer opportunities and highlight the differences between seniors who volunteer and those who do not in terms of health and lifestyle.

The study was conducted by TNS (Taylor Nelson Sofres) from Feb. 25 to March 8, 2010. TNS is the world's largest custom research agency. TNS provides comprehensive industry knowledge within the customer, technology, finance, automotive and political & social sectors, supported by a unique product offering that stretches across the entire range of marketing and business issues, specializing in product development & innovation, brand & communication, stakeholder management, retail & shopper, and qualitative research. Delivering best-in-class service across more than 75 countries, TNS is part of Kantar, the world's largest research, insight and consultancy network. Please visit www.tns-global.com for more information - call (530) 668-0609 x106 or visit us on the web at:  www.foodbankyc.org

Complete results of the survey can be viewed at www.DoGoodLiveWell.org/OurCommitment.html

Spring has Sprung at the FBYC Garden!

It may feel like winter still, but here at the Food Bank of Yolo County, our garden is showing signs of the warm weather and summer growing season to come. Working with two volunteer Master Gardeners from the University of California Cooperative Extension in Yolo County, we have designed and planted a demonstration garden on site at the Food Bank. The garden will be integrated with our upcoming cooking classes, in addition to inviting the Master Gardeners back to host gardening classes. Any produce not used in cooking classes will be distributed to our neighbors in need through other Food Bank programs.

The garden is set up to show community members how easy it is to start a small backyard garden. Our traditional beds include tomatoes, peppers, cucumbers, corn, zucchini, watermelons, cantaloupe, beans, and more. We are also trying out the Square Foot Gardening technique, which focuses on maximizing a small amount of space. These four boxes, holding 16 plants each, are set up as:

• a salad box- with 16 different veggies & herbs to show how one 4-foot square box can provide enough veggies and enough variety for any family!
• an herb box- with 10 different herbs to add extra flavor to Chef Arturo’s creations
• a deep planter- holding some carrots this summer but will come in quite handy for planting root vegetables for the winter growing season
• a tomato/pepper/eggplant box- because who isn’t dreaming of that first ripe tomato, sweet or spicy pepper, or eggplant parmesan? Yum!

We planted the garden just 10 days ago with a combination of seedlings and seeds, and already the seeds are sprouting and we have our first tomatoes!

Check back for updates on the progress of our garden and the healthy, delicious recipes we create, or leave us a comment below to share your stories or tips from your own gardening experience.

Crippling Hunger Can Strike Any of Us At Any Age

By Arturo Vargas, Moveable Market Coordinator

In America today, over 3.6 million Americans age 65 and older are living in poverty and lack the basic needs of food, shelter, transportation, and access to health care. Locally, despite Yolo County being at the heart of one of the world's richest agricultural regions, the number of people who suffer from hunger is rapidly increasing, and seniors are no exception. After a lifetime of hard work and manual labor, many seniors are living on fixed incomes that often force them to choose between paying for basic necessities and buying groceries. Because they often need medication to maintain their health, many elderly Americans forgo the foods they need to stay healthy. Limited mobility and dependence on outside assistance makes seniors particularly vulnerable to hunger. This experience of hunger can have devastating effects on health and well being. Hunger increases the risk for heart disease, stroke, chronic health conditions, and mental health issues resulting in increased incidences of depression and isolation among seniors. Food insecurity among this vulnerable population is especially troublesome because they have unique nutritional needs and may require special diets for medical conditions.

The Food Bank of Yolo County has been serving the community as a whole and seniors specifically for 40 years now. With widespread community support we are working with our partners to ensure that seniors in need are provided with nutritious food. Our network of member agencies includes Elderly Nutrition, the local Meals on Wheels affiliate, which delivers nutritious meals and a smile to home bound seniors across the county.


The Food Bank's own Moveable Market program visits sites across the county bringing fresh produce and nutrition education to those with limited access to the healthy food they need. As the Moveable Market Coordinator, I enjoy reaching out to community members to encourage healthy eating. When I arrive at the Moveable Market sites, there are often groups of seniors waiting to greet me, looking forward to seeing what produce I've brought and discussing what favorite recipes they can make. They seem to appreciate my visits and comment on how helpful the product is in stretching their budget. It gives me great satisfaction to know that I am helping seniors on a fixed income make ends meet in these difficult economic times, serving a critical need of my community and making a difference in their lives.












Courtesy of The Davis Enterprise

Original publish date: May 23, 2010

Senior Hunger

A Message from Feeding America

In respect of the 3.6 million Americans age 65 and older living in poverty, we urge you to reach out to the Food Bank of Yolo County and help those at risk of hunger.

After a lifetime of work, many seniors are living on fixed incomes that often force them to choose between paying for healthcare or prescriptions and buying groceries. Because they often need the medication to maintain their health, many elderly Americans must forgo the foods they need to stay healthy. Limited mobility and dependence on outside assistance makes seniors particularly vulnerable to hunger. Food insecurity among this vulnerable population is especially troublesome because they have unique nutritional needs and may require special diets for medical conditions. According to Hunger In America 2010, among client households with seniors, 30 percent have had to choose between paying for food and paying for medical care.

Many member food banks, like the Food Bank of Yolo County partner with Meals on Wheels programs (like Elderly Nutrition) and other food transport organizations to get food to those seniors that need it most. The Food Bank of Yolo County, a member of Feeding America, has proudly served the Yolo County area for 40years, feeding thousands of seniors each year. To find out how you can join the fight against hunger, please contact the Food Bank of Yolo County today. Together, we can provide hope to hungry Americans.

Food Bank Volunteers Are On TARGET!

This week, the Food Bank proudly welcomed a group of hard-working volunteers from TARGET Stores and the TARGET Distribution Center in Woodland. As part of the Live United: United Way employee giving campaign, Target employee teams all over the country are dedicating their time and talents to Feeding America and its network of food banks on May 14. We were fortunate to get a jump-start on this campaign by hosting our volunteers on Thursday, May 13! Target volunteers were on-hand to assist our warehouse staff with sorting one of our regular large-scale deliveries and then re-packing the donated goods into boxes that will later be distributed to needy families in rural areas through our Rural Food Delivery Program.

In addition to pushing up their sleeves, Team Target also gave a generous donation of $750 in gift cards! As Community Relations Group Manager Bernard Boudreaux recently stated, " Volunteerism is at the heart of Target." Thanks, again, Target. We appreciate everything you do to help us alleviate hunger in Yolo County!

Asparagus- Our Veggie of the Month!

How healthy is asparagus for you?

Have you ever considered all the health benefits that asparagus--one of Spring's veggie delights--has to offer? If not, read more and learn just how much this delicious treat has to offer!

Asparagus includes many vitamins such as Vitamin A, B and C. It also contains dietary fibers, manganese, phosphorus, copper, proteins and potassium. A single serving of asparagus fulfills 10% of folate, 80% of fiber and 100% of vitamin C requirement of the body. A regular intake of asparagus helps prevent heart disease, cancer, and hypertension. Asparagus has adequate amounts of the chemical folacin, which is useful for body growth, blood cell formation and in the prevention of liver diseases. The vitamin K found in asparagus is also useful for blood clotting and is helpful in processing calcium in the body. Vitamin C in asparagus helps strengthen the immune system, and the collagen produced from the vitamin C helps strengthen bones and in holding them together.

Check us out every Friday during the month of May on myspace at http://www.myspace.com/yolofoodbank where you'll find a new flavorful asparagus recipe each week!

Golden Girls, Health Concerns

On the hit show "The Golden Girls," Betty White, a.k.a. "Rose Nylund" frequently offered pearls of wisdom like "The older you get, the better you get, unless you're a banana." But for real-life golden girls, growing older is not a sitcom, and aging women's health concerns are no laughing matter.

The California Health Interview Survey (CHIS) recently found that 26% of women ages 50-64 report having a health condition that limits their basic physical activities, such as walking, climbing stairs, reaching, lifting or carrying. According to their findings, nearly 6 in 10 women in this age group are either obese or overweight; and the prevalence among them for chronic conditions like high blood pressure hovers around 37%.

Studies also suggest that older women tend to have higher disability rates than men of the same age. According to the Women's Health Initiative, additional health disparities tend to occur among older minority women due to fewer social and medical services. Across the board, research shows that staying active, healthy eating, reducing stress and regular doctor visits can all contribute to the overall health of seniors in general, and older women, specifically.

Aging women comprise a significant percentage of the people the Food Bank serves. As advocates for health and well-being in Yolo County, their concerns are our concerns. Check out our Facebook page (profile: "YoloFoodBank") today for past postings related to senior health concerns, and stay with us throughout the rest of the month of May as we continue to raise awareness about health and safety issues specific to our senior community.

Audiences roared with laughter when Betty White recently hosted Saturday Night Live. In fact, her appearance on the show was one of the most-watched episodes since 2008. After the laughter subsides, it would behoove us all to remember that many aging women face trying and oftentimes difficult, health-related challenges every day, and those golden girls deserve our attention, as well.

New Economy Forces New Way of Eating

Researchers have found that our current economy has breathed new life into an old tradition, as increasing numbers of Americans are opting to cook at home rather than dine out. According to a study conducted by market research firm Mintel International, about 60% of those surveyed said they're cooking more often in an effort to save money. Marcia Mogelonsky, a senior researcher at Mintel, noted that, "In the old economy, people didn't think twice about spending a little more [money] for convenience." However, nowadays, consumers are cutting their food costs by clipping more coupons, doing store to store comparison shopping, buying in bulk and preparing meals at home. The good news is, there are many benefits to cooking at home above and beyond saving money. Cooking can be a great way to control meal portions, improve nutrition and spend fun, quality time with friends and loved ones. But what does this mean for those of us who aren't exactly Emeril or Julia Child? If you fall into the category of "culinary-challenged," then look no further because help is here!

In addition to providing weekly healthy recipes on our Myspace page, the Food Bank of Yolo County will soon begin offering cooking classes to the general public in our newly remodeled kitchen conducted by our own in-house chef Arturo Vargas! Join us and learn how to prepare new nutritious and delicious recipes, or how to add some life and spice to some of your old favorites. Stay tuned to our website for more information and updates!

Stamp Out Hunger!

Article courtesy of Foodlinks America

In what is billed as the largest one-day food drive in the nation, donations of non-perishable foods will be collected by more than 230,000 letter carriers as they make their rounds on Saturday, May 8, 2010. The food will then be delivered to food banks and other emergency food providers. "Millions and millions of families are suffering--struggling to make ends meet and put food on the table," said Frederic Rolando, president of the National Association of Letter Carriers. "Food banks, pantries, and shelters need our help more than ever this year. As families count on them for support, they're counting on us and we will not back off on our commitment," he emphasized. Rolando noted that donations are particularly important now, as school food programs are suspended for the summer months and millions of children must find alternate sources of food. Total food collected in the postal union's "Stamp Out Hunger" event this year is expected to top last year's record of 7 million pounds collected. Donations from this year's drive are expected to push the overall "Stamp Out Hunger" total above one billion pounds since the annual drive began 18 years ago. The total currently is 982.7 million pounds.

For further details, please visit: www.stampouthunger.info

Volunteers Are Truly Golden

They say that "40 is the new 30, and 50 is the new 40." If that's true, then what does that mean for "60 and beyond?" In decades past, the retirement and "golden years" represented a period in life when our most active days were behind us. Yet nowadays, increasing numbers of seniors and retirees are devoting countless hours to volunteer activities that leverage the skills they developed in the workforce, and provide both social and personal enrichment to their lives. Here at the Food Bank, many retirees and seniors assist us with everything from challenging administrative work in the front office, to the rigors of processing deliveries and sorting donations in the warehouse. Our warehouse staff depends on the enthusiasm and tireless efforts of volunteers like Jim Kennedy and Dave Pratt; and recent retiree Bob Tousignant has become an invaluable asset to our Moveable Market program. As we bring this year's National Volunteer Week to a close, we'd like to extend a warm, "golden" thank you to the members of our community who have chosen to volunteer with us as their post-career, career! You are appreciated!

"We make a living by what we do, but we make a life by what we give."

- Winston Churchill

Do Good & Have Fun By Volunteering With A Group!

"Seek to do good and you will find that happiness will run after you." James Freeman Clarke

In 1970, several Davis residents formed a volunteer backyard gleaning group to help feed hungry people in their community. Forty years later, their efforts have evolved into the Food Bank of Yolo County - an orgnaization that oversees the solicitation, storage and distribution of food from an established network and feeds more than 20,000 people per month. Today, groups of volunteers continue to play a major role in the Food Bank's mission to alleviate hunger. Groups like the members of Holy Rosary Church in Woodland who assist with our mass mailing, and corporate groups from Target and PG&E have made volunteering with the Food Bank part of their annual community service activities. Student groups like the UC Davis Leaders in Service Program have developed signature fundraising events for us, and countless student and social volunteer groups host food drives to benefit the Food Bank. Volunteering as part of a group is a fun and rewarding teambuilding exercise that fosters better interpersonal relations, while contributing to the overall improvement of the community. Thanks to all of the groups who've committed their time and energy to the Food Bank!

April 21 - Administrative Professionals Day!

Did you know that today is Administrative Professionals Day? National Professional Secretaries Week and National Secretary's Day was created in 1952 through the work of Harry F. Klemfuss of Young & Rubicam after Klemfuss recognized the importance and value the position had on his company and business. In light of this special day, and as part of our weeklong celebration of National Volunteer Week, we'd like to say a special "thank-you" to all of the Office Volunteers who provide vital administrative assistance to keep the Food Bank running smoothly. Theirs are the friendly voices you hear when you give us a call, and the friendly faces you see when you drop by to visit. Some are brand new, and some, like faithful volunteer Cleo Opera, have been donating their time and talents to us for years. On this awesome day, during this volunteer recognition week, and always, we SALUTE YOU!

National Volunteer Week

Hunger is a silent epidemic, affecting nearly one in six Americans. Though we cannot tell who is hungry from the clothes people wear, the jobs they work, or the color of their skin, 49 million people in this country do not have access to enough food for an active and healthy life. Last year, the Food Bank of Yolo County, a member of Feeding America, distributed more than 2 million pounds of food to 70 food pantries, soup kitchens, shelters and other emergency food organizations. We would not be able to continue this critical work without the help of volunteers. As Food Bank Executive Director Jose Martinez notes, "Without the effort and time commitment we get from volunteers, our job would be more difficult and more expensive. Volunteers are a cherished and much appreciated part of the team in serving our community."

Please join us in celebrating volunteers throughout this week by sharing your thoughts and favorite volunteer stories in our comments section below!

Veggies for Kids

Did you know that less than 20% of schoolchildren meet the federal dietary guidelines for their daily requirement of vegetables? It's an age-old question that moms have been posing for years: how can we encourage kids to eat more veggies? To start, each Friday, the Food Bank will feature a healthy delicious recipe featuring our Veggie of the Month on our myspace page. But fixing this problem will take a serious team effort, so we want to hear from you! Chime in and let us know some of your best meal-time tricks for cleaning the veggies off your kids' plates!

Broccoli: Eat It, It's Good For You!

Did you know that broccoli is one of the most nutrient-rich vegetables on the planet? Vitamin C, Vitamin A (mostly as beta-carotene), and calcium are just a few of minerals that make up the foundation of broccoli's health benefits. Of course we know that Vitamin C helps promote healthy weight and supports the immune system, but, did you know that research shows that both Vitamin C and beta-carotene are important anti-oxidants that have been linked to reduced rates of cataracts, heart disease and several types of cancers? Stay tuned throughout this month for delicious recipes and more fun facts about Broccoli--our April Veggie of the Month!

NuCal Food Donates Over 700 Dozen Eggs!

The Easter Bunny came early to the Food Bank as NuCal Foods, Inc. donated 720 dozen eggs to us this week. For all you math whizzes, that's 8,640 eggs! NuCal Foods, Inc. is a family owned cooperative based in Ripon, CA and is one of the largest distributors of shell eggs in the Western United States. In addition to being a great source of protein, eggs are an incredibly versatile food. Our in-house chef Arturo regularly incorporates our Veggies of the Month (this month it's broccoli) into his specialty, nutritious egg and omelette dishes!

Arturo's Spinach Banana Leaf Tamales

We said we'd do it, and here it is! As we say good-bye to March, we're leaving you with a customized, savory receipe featuring our Veggie of The Month - Spinach - courtesy of chef Arturo!

INGREDIENTS:

1 pound package of banana leaves, frozen or fresh (available at most Asian or Mexican markets)

2 pounds of already prepared tamale masa

Sauce Ingredients:

3 dried ancho chillies

1 clove garlic

2 whole cloves

2 whole peppercorns

Salt

Olive oil

Calabacitas (Mexican squash)

Filling Ingredients

Olive oil

1 cup chopped carrots (about 1 1/2 carrots)

1/2 cup chopped red onion (about 1/2 onion)

3 large cloves garlic, peeled and chopped

2 calabacitas, roughly chopped

2 plum tomatoes, cored and chopped (about 1 cup)

1 small bunch of spinach (about 15-20 leaves), rinsed, stems removed and discarded, chopped

Salt

12 ounces of Monterey Jack cheese cut into 3" x 3/4" x 1/2" pieces

Special Equipment Needed: A large stockpot with a steamer rack

PREPARE THE SAUCE

Working one chile at a time, use a paring knife to cut a slit all the way down one side of a chile. Open up the chile and remove the stem and seeds. Remove as much of the veins as you can. Reserve a few of the seeds or veins for adding later.

Heat a large skillet on medium heat. Flatten out the dried chillies as well as you can and place on the skillet heat. Press down on the opened chillies and leave for a few seconds. Turn the chillies over and heat a few seconds more.

Add the chillies to a small saucepan and add enough water so that they are just covered. Bring to a boil. Remove from heat and let sit for 10 minutes, until the chillies have softened and plumped up.

Reserving the soaking water, remove the chillies from the pan and place in a blender. Add the garlic, salt, ground pepper, ground cloves and 1 1/2 cups of the soaking liquid. Puree for 2 minutes, until the sauce is completely smooth. Taste the sauce and adjust the seasoning as needed.

Pour the sauce that a sieve into a skillet. Add a tablespoon of olice oil to the sauce. Bring to a simmer and reduce heat to maintain the simmer, cook for 10 minutes. Skim off the foam. Remove from heat.

PREPARE THE BANANA LEAVES

Cut away the thick edges of the leaves. Rinse the leaves. (If using frozen banaa leaves, rinse them under warm water to defrost.)

PREPARE THE FILLING

Coat the bottom of a very large saute pan with 1-2 TBSP olive oil. Heat on high heat. Add onions, garlic, and carrots. Saute for a few minutes, stirring constantly. Add tomatoes and calabcaitas. Saute for a few more minutes. Add 1/2 teasopoon salt. Add the spinach and cook, stirring until just-wilted. Remove from heat. Stir in 1/2 cup of chile sauce to the vegetables.

ASSEMBLE THE TAMALES

Place the masa on the lighter green, smoother side of the banana leaf.

Lay out rectangular pieces of banana leaf. Place 1/4 cup of masa on the center of the banana leaf and press down on it with the palm of your hand to spread it out.

Place 1/2 tsp. red chile sauce on the masa, place a strip of the Monterey Jack cheese on top. Scoop some fo the vegetable mixture on top of the cheese and masa.

Bring together the two long sides of the banana leaf and fold over, tucking one edge over the other. Fold the two remaining sides under the tamale. Secure with a piece of kitchen string.

STEAM THE TAMALES

Place a steamer rack in the bottom of a very large stockpot. Add enough water to almost come up to the level of the steam rack (about 3/4 to 1 inch.) ine the top of the steam rack with banana leaves.

Carefully place the tamales in layers on the bottom of the pan. After all tamales have been added, add another layer of banana leaves, then cover the pot.

Bring to a boil, then reduce heat to simmer. Steam cook for approximately 1 hour.

Yields approximaltely one dozen tamales.

Our Goal - Food Security For All

By Kevin Phipps

Special to the Davis Enterprise, published March 28, 2010

March is National Nutrition Month, a nutrition education and information campaign created and observed since 1973 by the American Diabetic Association.

This campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits. The theme of this year's National Nutrition Month is "Nutrition from the Ground Up." For tips on building a healthful diet from the ground up, not only during National Nutrition Month, but year-round, visit the ADA's web site at http://www.eatright.org and click on "For the Public."

The Food and Agriculture Organization of the United Nations, in its report, titled "The State of Food Insecurity in the World 2009" estimated that more than 1 billion people (roughly a sixth of the world's population) are undernourished. This means that there are more hungry people in the world today than at any time in the last 40 years.

In the United States, 49 million people are "food insecure," meaning that, at times, they lack access to enough food to support an active, healthy life. And 14.6 percent of American households do not have access at times to nutritious foods. In the "Land of Plenty," this seems inexcusable.

And lest we think that food crisis is a global problem, without local implications or relevance, there are 13,000 adults living in food-insecure households in Yolo County (roughly equivalent to twice the population of Winters.) If food-insecure children are included, this figure could be at least doubled, if not tripled.

For 40 years, the Food Bank of Yolo County has pursued its mission to alleviate hunger. During times of economic downturn, demand for its services naturally increase. Under such conditions, the "safe" thing would be to maintain the status quo, turn inward and focus our resources on meeting basic program demands. But in 2009, the Food Bank of Yolo county was on of the first in the country to become an authorized vendor for WIC (the Supplemental Nutrition Program for Women, Infants and Children.)

Partnering with WIC helps us to provide substantial quantities of nutritious food to people in need, and to couple that food with nutrition education sessions hosted in our new demonstration kitchen led by our Moveable Market and Nutrition Coordinator, chef Arturo Vargas.

Capitalizing on opportunities - at first mention, that might sound like something more apropos to Wall Street than to a nonprofit seeking to meet the needs of the food-insecure.

But when the ultimate goal is enhancing the nutrition and combating the hunger faced by 20,000 Yolo County residents monthly, an organization must think outside the box. And we hope that you will partner with us, or with another agency of your choice seeking to meet the needs of the food-insecure. Working together, we can make a difference during this time of economic downturn and food crisis, and especially during March, National Nutrition Month.

Kevin Phipps is the grant writer for the Food Bank of Yolo County.

Give Your Spinach 9 Lives!

As the month of March comes to a close, let's revisit some creative and delicious ways to enjoy our Veggie of the Month - Spinach!


*Eggs & Omelets *Sandwiches* Hamburgers*

*Pasta Sauces *Salads *Smoothies*

*Burritos *Casseroles *Tacos & Quesadillas*

Comment below & let us know which one of these is your favorite. Our chef Arturo will create a customized recipe for the most popular choice & we'll post it here on March 31st!

Arturo's Favorite Spinach Dip Recipe

Check out this great recipe featuring our Veggie of the Month - Spinach - brought to you by our resident chef - Arturo Vargas!

Ingredients:

1 cup diced red bell pepper

1 packet of frozen spinach (approximately 9 ounces)

1 8-ounce package of nonfat cream cheese

1/2 cup of grated parmesan cheese

1/2 cup of diced onions

1/2 cup of chopped cucumber

2 chopped avocados

1 clove of minced garlic

Directions:

1. Bring the cup of water to a boil in a small saucepan over high heat. Add the diced red pepper and chopped spinach. Bring water back to a boil, turn the heat down to medium and simmer until the red pepper is very soft--about 10 minutes. Drain the spinach and red pepper in a colander--pressing out as much liquid as possible.

2. Combine the cream cheese and spinach in a blender and mix for approximately 10 seconds. In a large bowl, add the minced garlic, parmesan cheese, diced onions, chopped cucumbers and chopped avocados. Mix everything into a soft mixture.

3. Spoon the spinach dip into a serving dish and serve with a tablespoon of finely diced red bell pepper sprinkled on top for garnish.

Tastes great on warm olive or cheese bread!

Healthy Beet Recipes

As promised, here are some healthy beet recipes from the FBYC Movable Market program:

Teriyaki Beets

Ingredients

12 small beets (or one bunch full sized, beets quartered)
4 Tablespoons butter or canola oil
2 Tablespoons honey
1 Tablespoon minced fresh ginger
1 Tablespoon soy sauce

Directions

Boil or steam beets until almost tender (10-15 minutes). Rinse in cold water and cut in half. Combine rest of ingredients in small pan. Heat gently, stirring, until sauce is smooth. Brush sauce on beets and heat under broiler 5-10 minutes, basting frequently.

You can add one finely minced clove of garlic to this sauce if you like.

Roasted Beet, Peach, and Goat Cheese Salad

Ingredients

2 beets, scrubbed
1 bunch mache (or any lettuce), rinsed and dried
1 bunch arugula or spinach
2 fresh peaches - peeled, pitted and sliced
2 shallots, chopped
1/4 cup pistachio nuts (or any variety nut), chopped
1 (4 ounce) package goat cheese, crumbled
1/4 cup walnut oil or olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste

Directions

1. Preheat oven to 375 degrees F. Wrap each beet in two layers of aluminum foil, and place onto a baking sheet. Bake in the oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, and then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.

2. Place the greens into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, nuts, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.

Beet and Blue Cheese Spread

Cooking Light magazine

2 beets
2 apples, cut into 8 wedges
1/4 cup blue cheese, crumbled
1 tbsp. Horseradish or spicy brown mustard and lemon juice

Preheat oven to 400̊. Wrap beets in foil and bake for 1 hour or until tender. Cool and peel the beets. Place beets, apples, cheese and horseradish in a food processor, process until well blended. Serve with crackers or pita chips.

February Veggie of the Month is: Beets!

The Moveable Market program's veggie of the month is beets! Beets are high in the water soluble B vitamin, folate. Folate is best known for its importance in pregnancy and prevent of pregnancy defects. Folate is important in prenatal development (as well as all cells of the body) because it helps maintain and produce new cells. It is also important in red blood cell formation and maintenance of healthy circulation. Many Americans lack adequate folate in their diet. As a result, many foods have fortified folate, formic acid, added to them. Deficiencies in folate include mental fatigue, forgetfulness, irritability, and diarrhea. So eat your beets!

Stay tuned for more on the healthy recipes our nutritionist, Ryan, is preparing using beets. In the meantime, share with us your favorite way to cook or eat beets.