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Collard Greens: Salad and Stewed

At Health 360 on Friday, April 12th, we learned two different ways to prepare collard greens.  One recipe uses lightly steamed collard greens in a salad with a sweet homemade dressing of strawberries and fresh-squeezed orange juice. The other recipe calls for stewing the collard greens over a longer period of time with garlic, spices, and

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Over-Wintered Collard Greens

We harvested 12 lbs of collard greens from the BSCAH Urban Farm on Thursday, April 11th and used them to cook up two different collard recipes at Health 360 the next day. The collard green plants had survived Hurricane Sandy and grown throughout the winter. Collard greens are really hearty vegetable that can withstand the cold,

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By TCAH Webmaster

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Healthy Snacks for Stomp Out Obesity Graduation!

This past week was the last lesson in the 8-week long Stomp Out Obesity program. Before the students from the Eagle Scholars Academy were ready to play jeopardy to show everything they’ve learned, we had to make some healthy snacks to enjoy during the game. We made popcorn with two different toppings: one with cheese

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Chef’s Corner with Madea Allen: Zesty Coleslaw

Certified Organic Chef Madea Allen was back at the BSCAH pantry recently, to whip up a fresh and flavorful coleslaw from the fresh fruits and vegetables we had available that day. This recipe is really delicious because it uses fresh orange juice in the vinaigrette. You can add the coleslaw to your favorite sandwich for some

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Sushi Lesson at Stomp Out Obesity

Last week at Stomp Out Obesity, the students learned how to make vegetable sushi filled with avocado, carrots, and cucumber. We talked about the importance of trying new foods, in order to get the full variety of nutrients that your body needs. Trying new things also offers the opportunity to learn about other culinary traditions

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Chef’s Corner with Madea Allen: Vegetable Scrambled Eggs

For the February installment of Chef’s Corner, certified organic chef Madea Allen used eggs from BSCAH’s chickens to make a healthy, protein-rich breakfast dish that will get you and your family energized for the day. The recipe incorporates parmesan cheese and dried herbs to make for a super delicious morning. Although it calls for red pepper

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BSCAH faces challenges in meeting the needs of our community

A recent article in the Daily News describes the challenges that the Bed-Stuy Campaign Against Hunger is facing in meeting the needs of our community. At the same time that we’ve witnessed a surge in the demand for our pantry services, BSCAH has seen a 40% decline in donations compared with this time last year. With

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Listen about BSCAH’s chickens on Slate.com!

The Bed-Stuy Campaign Against Hunger was featured in Slate’s show about keeping chickens. You can hear from two of our volunteer chicken keepers, our Americorps VISTA volunteer, and Tamara Dawson, our Director of Programs about what the chickens bring to our organization. Of course they bring fresh, nutritious eggs on a daily basis for our pantry customers, but they also bring other benefits.

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Chocolate Avocado Pudding with BSCAH Honey

On Monday at the Stomp Out Obesity class, we talked about the health implications of eating too much sugar. Did you know that the average American eats 20 more pounds of sugar per year than we did in 1970? The amount that we eat now is equivalent to an astounding 6 cups of sugar per week! Eating excessive

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Healthy Egg Salad from the BSCAH Hens

On the BSCAH Urban Farm, we have a chicken coop with twelve egg-laying hens. This past week at the Stomp Out Obesity program, students from the Eagle Scholars Academy prepared a healthier version of egg salad using eggs that we gathered from the coop earlier that day. By using nonfat Greek yogurt to replace some

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