Jennie, the BSCAH Urban Farm Manager, taught us about the health benefits of fermented foods and showed us how to make sauerkraut at Health 360 on Friday,…
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…
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…
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…
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…
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…
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…
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…
Do you ever have difficulty finding time for a well-balanced breakfast before you head out the door? Last week at our Stomp Out Obesity program for adolescents,…
On Friday, January 25th, Madea Allen was back at the Bed-Stuy Campaign Against Hunger for the first Chef's Corner of 2013. She made pear raisin…