Saturday, August 5, 2017 was an overcast day, but that didn’t stop hundreds of kids and families coming out to the Health Faire at Ella Hill Hutch. The rewards were getting fully-loaded backpacks to start school. Many organizations and health agencies gave these families an opportunity to learn about resources in the community. There was an Emergency Response Team, dental screenings, and mental health organizations that joined the YMCA, KIPP, the National Parks and many others, including CommunityGrows. Staff members Adrian Almquist and Jay Jordan were on hand to offer healing herbs, free seeds and more information about our programs. Jay prepared a presentation on gratitude, including sage and rosemary. Face-painting was a popular activity too. Outside, food trucks, jumpy houses and games keep everyone happy while waiting in long lines to go through the resources to get the free backpacks. More photos from the day here.
On February 25, 2017 from 11-4 PM the BEETS held court at the Mind, Body and Soul Community Pop Up at Ella Hill Hutch in the Western Addition. The Pop Up utilized a focus on wellness to provide health services that are affordable, accessible, and consistent in the Western Addition. BEETS Michelle. Eluis and Fawaaz prepared a table with healing spices and vegetables, including mustards, kale, collards and chard for people to sample and take home. They talked about holistic medicines that come from the healing benefit of spices such as black peppercorn, cinnamon, cumin, ginger, cloves and cardamon.
Kerala Vegetable Stew
1 medium sized yellow onion, thinly sliced
1 inch ginger, minced
2 teaspoons garlic, minced
1 teaspoon whole black peppercorns (1/2 teaspoon ground)
1 stick of cinnamon
4-5 cloves (or half teaspoon ground)
2-3 pods of cardamom (or half teaspoon ground)
¼ teaspoon of whole cumin seeds
½ teaspoon of yellow curry powder
5 medium sized potatoes, peeled and cubed
3 medium sized carrots, peeled and chopped
1 bunch of collards (2 cups, chopped)
1 cup of shelled peas (fresh or frozen)
3 tablespoons coconut oil
3 cups water
15oz can of thick coconut milk
1 teaspoon of salt
- Heat 3 tablespoons coconut oil in a pan.
- Add onions, ginger, cinnamon & crushed spices. Suté onions till translucent.
- Add chopped potatoes and carrots. Mix with onions and spices. Cook for 5 minutes, stirring occasionally.
- Stir in chopped collards, cook an additional 5 minutes.
- Add 3 cups water.
- Stir in peas.
- Cover the pan with its lid and simmer on a low to medium heat till the potatoes are cooked (check and stir, about 5 minutes).
- Add coconut milk. Mix very well and gently heat through for a minute or two. Remove cinnamon stick before serving.
*Optional: Serve over steamed brown rice.
Your recipe today, spotlights healing herbs & spices!
*From the Seed to Mouth Cooking Class*
A program of CommunityGrows
On Saturday, August 6, 2016, CommunityGrows staff Jay Jordan and BEET Ivan Galdamez manned a table for the Ella Hill Hutch Health Faire and Backpack Giveaway. Hundreds of families lined up to come into the gymnasium and learn about resources for health. After visiting numerous tables and receiving stickers, they were eligible to receive new backpacks for the start of school. Mo’Magic helped to organized the event and many groups participated including Kaiser Permanente (one of our strong grant partners), University of the Pacific Dental Clinic, the YMCA, and Rainbow Grocery. It was great to share the space with so many wonderful partners. CommunityGrows was happy to get some recruits for the fall BEETS Cohort which begins in September. Applications are on-line here. For more photos from the day, check out our CommunityGrows Flickr Photostream here.