Tag Archives: Willie Mays Clubhouse

Seed-to-Mouth Cooking at Willie Mays Clubhouse-March

3.31.16-WMC-Cooking-12During the month of March 2016 the primary focus for the Seed to Mouth cooking class at Willie Mays was discussing vitamins and their carriers. Relating vitamins and minerals to the food from which they come, touring our very own garden to discuss these matters further, then working together to execute recipes that would offer us those vitamins. We ended the month by discussing some of our favorite comfort foods that also provide our bodies the vitamins and sustenance that they need, and how we might still be able to enjoy those comfort foods when making modifications to assure that they are healthier for us. Such as taking an enchilada recipe and cutting the cheese in half or thirds, to reduce fat and sodium. 3.31.16-WMC-Cooking-11Pictured above is a black bean & squash enchilada casserole (a club favorite) made by our elementary schoolers. Rather than put three layers of cheese (as the recipe called for), we put just one on top. In place of using a “dollop of sour cream” on top we opted for a slice of avocado, to offer a healthy fat instead.3.31.16-WMC-Cooking-10
On our second week, we acquired a new gadget, called “The Spiralizer”, which shapes vegetables into different size noodles. 3.31.16-WMC-Cooking-5Our middle and high school groups were the first to try it out. I also taught club members how they could do this at home with a simple veggie peeler. From zucchini, to beets, to carrots and daikon radishes, we spent each class session using the spiralizer for a different recipe. Pictured below is our sun-dried tomato “zucchini pasta” mixed with a kale pesto, which was made by club members the day before from a bountiful harvest of kale, taken from the ESY garden.3.31.16-WMC-Cooking-6One of the goals for Crystal Jones (program manager) this month, was to install a nutrition resource board that clubhouse members can use as a resource board to learn about the Harvest of the Month, what’s in season, and to take home some of their favorite recipes that they’ve learned how to make in this year’s cooking class. 3.31.16-WMC-Cooking-7With the help of some of the teen staff members, we are glad to report it can finally be seen on the walls of the clubhouse. The next time you’re in the neighborhood, visit the halls of our kitchen to pick out a favorite recipe and to see our ever-changing board in person! Until next time, eat well! – Sincerely, your friends at Willie Mays Seed to Mouth Program.3.31.16-WMC-Cooking-9

Cooking at Willie Mays

by Crystal Jones, CommunityGrows Seed-to-Mouth Cooking Programs Manager
3.1.16-seedtomouthflyerCGDuring the month of February we had several exciting program meetings with youth Willie Mays Club members in the Seed to Mouth cooking class, lead by CommunityGrows Cooking Programs Manager Crystal Jones. IMG_0731We started the month off by covering the rules of knife safety, then applied those rules with an activity that distinguished the difference between dicing, chopping, and julienne slicing. IMG_0031IMG_0034Using newly learned tools, youth club members were able to assist in preparation for a surprise garden pizza oven day held at the clubhouse, which focused heavily on ways to incorporate nutrients into the foods that they love. IMG_0850IMG_0874IMG_0914IMG_0882Every week youth members meet on Tuesday and Friday to prepare a meal or snack that incorporates ingredients from the ESY garden IMG_0530and harvests made by cooking teacher Crystal Jones from a neighboring garden at Project Bayview’s Huli Huli Grill. Going forward, youth members will be using these harvest to host a salad day once a month, IMG_0679where not only will they make a variety of large salads to enjoy on the day of, IMG_0672but youth club members will also be able to take home salad bags and recipes to share with their families.IMG_0691 [more Photos and Flyer by Crystal Jones].

Tortilla Epanola and Arepas at Willie Mays Clubhouse

IMG_0188Crystal Jones, our new Seed-tp-Mouth Cooking Coordinator is already making a big impact at Willie Mays Clubhouse in the Bayview Hunters Point neighborhood. Here is Crystal’s report: The teens enjoyed making the Torilla Epanola recipe very much last week. So much so that they ended up making another so everyone could have seconds, after they all finished off the first :)IMG_0176 This recipe was made using kale from the Edible Schoolyard garden. We discussed briefly, the differences between the American Omelette and the Spanish Omelette (Tortilla Epanola). American omelettes are more blocks of scrambled egg, browned, and fortified with creams (the NY style), milk (Chicago style), butter or oils (Texas style), and baking powder (Portland style). Italian and Spanish omelettes are created by thoroughly heating egg mixtures until set.

We also discussed the importance of protein in the diet not only for muscle building, but as it relates to skin health and tissue repair when one has an injury. Many of the teens are athletes and found this interesting. We continue this conversation next week, discussing ways to get protein from non-animal sources.IMG_0172Here is the Torilla Epanola recipe:

Ingredients:
3 teaspoons extra-virgin olive oil, divided
1 small onion, thinly sliced
1 cup precooked diced red potatoes, (see Tip)
1 tablespoon chopped fresh thyme
1/2 teaspoon smoked paprika
6 large eggs
4 large egg whites
1/2 cup shredded Manchego, or Jack cheese
3 cups spinach or baby kale, roughly chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Directions:
1. Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring, until translucent, 3 to 4 minutes. Add potatoes, thyme and paprika and cook for 2 minutes more.

2. Lightly whisk eggs and egg whites in a large bowl. Gently stir the potato mixture into the eggs along with cheese, spinach, salt and pepper until combined. Wipe the pan clean; add the remaining 1 teaspoon oil and heat over medium heat. Pour in the egg mixture, cover and cook until the edges are set and the bottom is browned, 4 to 5 minutes (it will still be moist in the center).

3. To flip the tortilla, run a spatula gently around the edges to loosen them. Invert a large plate over the pan and turn out the tortilla onto it. Slide the tortilla back into the pan and continue cooking until completely set in the middle, 3 to 6 minutes. Serve warm or cold.IMG_0070Later in the week youth from Willie Mays Clubhouse also make Arepas. Arepa is a flatbread made of ground maize dough or cooked flour prominent in the cuisine of Columbia and Venezula. It is eaten daily in those countries and can be served with various accompaniments such as cheese (cuajada), avocado, or (especially in Venezuela) split and used to make sandwiches. Various sizes, maize types, and added ingredients are used to vary its preparation. It is similar in shape to the Mexican gordita and the Salavadorian pupusa.  Arepas can also be found in Panama, Puerto Rico, the Dominican Republic,  Trinidad and Tobago and the Canary Islands. Delicious! Thank you Crystal!IMG_0153IMG_0156For more photos from the day, check out our Flickr Photostream here.

Creating a Grateful Bowl at Willie Mays Clubhouse

IMG_4778Friday, November 20th the youth at Willie Mays Clubhouse made a Grateful Bowl recipe by Crystal Jones, inspired by Café Gratitude. Crystal mentioned that “the idea behind the grateful bowl is to have one dish that is not only satisfying, but is affordable and also meets every nutritional need. The grateful bowl should always contain these four ingredients: a grain, a green, a protein, and a sauce. The sauce that I make to top a grateful bowl is not only tasty and helps to tie the whole thing together, but it typically contains herbs and spices designed to aid in digestion. I am grateful for the bonding element of food and for creativity. My favorite thing about the grateful bowl is that the possibilities are endless. IMG_4814The ingredients are very much so up to you. Feel free to top your grateful bowl with nuts or seeds and find ways to incorporate your favorite herbs and vegetables. Enjoy!”IMG_4824Yusef, age 10:
Staff: Do you want a little more kale?
Yusef: A lot more!
Staff: What do you like about kale?
Yusef: It’s good! You can make a lot of things out of it, like kale chips and green dip.
IMG_4786Grateful Bowl Recipe:
[nutrient highlights for this recipe: Protein & Vitamin C]
1/2 cup of cooked grain (rice, quinoa)
1 cup of greens (kale, spinach, collards)
1/2 cup of protein (tofu, beans, legumes)
1-2 tablespoons of sauce (Pesto, curry, ginger-miso, etc)

For more photos from the class, check out our Flickr Photostream here.

Cooking at Willie Mays Clubhouse

IMG_4526On Thursday, November 12, 2015 we did our first cooking class at Willie Mays Clubhouse at Hunters Point. It was an honor to work in this kitchen, which is part of the first Edible Schoolyard Project built in San Francisco by Alice Waters in June 2008. CommunityGrows will be offering cooking and gardening classes in the 2,000 square foot garden and well-appointed kitchen. One of the main objectives of these programs is to involve youth in all aspects of tending the garden – along with preparing, serving and eating the food – as a way to increase access to fresh fruits and vegetables and develop lifelong healthy eating habits. IMG_4518On this day Tavi Baker, MPH, the Citywide Director of Health and Fitness at the Boys & Gils Clubs of San Francisco joined us with Dominick Anthony, Education Director at Willie Mays Clubhouse. We were interviewing candidates for the Seed-to-Mouth Cooking Programs manager. This new position will oversee our cooking programs in the Western Addition and Bayview-Hunters Point. These photos are of the youth making veggie wraps.IMG_4537IMG_4560IMG_4580
The Boys and Girls Club of San Francisco (BGCSF) started serving the Bayview-Hunters Point community in 2005 at the request of Mayor Gavin Newsom and City Attorney Dennis Herrera, who asked BGCSF to transform an old Housing Authority site into a safe haven for local youth. Their partnership has been critical in this historic project. Other key partners included the San Francisco 49ers and the San Francisco Giants, who built a Junior Giants Field on-site and later led the effort to rename the Club after the great Willie Mays. Now the Willie Mays Clubhouse provides full-service resources for 6 to 18-year-olds on Hunters Point Hill – a community that for decades had desperately lacked services for young people.
CommunityGrows is thrilled to be partnering with the Willie Mays Clubhouse at Hunters Point and thanks the Department of Children, Youth and Families for this opportunity. IMG_4590For more photos from the day, check out our Flickr Photostream here.