Living On Food Stamps: Newark Mayor Cory Booker Starts Challenge Today

by MARK MEMMOTT

December 04, 201210:09 AM

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Mayor Cory Booker of Newark, N.J.

Don Emmert /AFP/Getty Images

A campaign to raise awareness about the struggles of low-income Americans who depend on food stamps gets a high-profile plug today as Mayor Cory Booker of Newark, N.J., begins a week of living on $30 worth of food.

The Democratic politician took up the SNAP/Food Stamp Challenge after getting into a discussion with a fellow Twitter user about "the role the government should play in funding school breakfast and lunch programs," The Star-Ledger writes.

His challenge (SNAP stands for Supplemental Nutrition Assistance Program, or food stamps) is to live for a week on the $4-or-so per day average that New Jersey food stamp recipients receive.

Booker is very active on Twitter, and is sure to be posting updates about his experience. He's already twitpic'd a photo of his grocery receipt for the week. He spent $29.78, mostly on fruits, some vegetables and "lots of beans," as The Star-Ledger says.

Booker writes on Linked In that:

"My goals for the #SNAPChallenge are to raise awareness and understanding of food insecurity; reduce the stigma of SNAP participation; elevate innovative local and national food justice initiatives and food policy; and, amplify compassion for individuals and communities in need of assistance. Over the next seven days, I plan to highlight the voices of people involved in local food policy, the SNAP program, and other related initiatives. ... Throughout this week, I will document my #SNAPChallenge experiences and reflections on LinkedIn, Twitter, Facebook and through video on#waywire."

Food Memories: Twinkies, The Report of My Death Have Been Greatly Exaggerated

The reports of my death have been greatly exaggerated.
Mark Twain

So, too are recent reports of the demise of Twinkies. 

Late last week, Hostess announced that after 82 years, the company is closing.  Hostess makes Ho Hos, Ding Dongs, Sno Balls, Home Pride bread, and most notably Wonder Bread and the iconic Twinkies.  Twinkies has been vilified by nutritionists (See, for example, the book “Twinkie, Deconstructed” by Steve Ettlinger, http://well.blogs.nytimes.com/2012/01/20/looking-inside-the-twinkie/ for description of synthesis of vitamins and food additives from petrochemicals), but is loved by snackers; and has a special place in culinary history and legal precedent as the "Twinkies defense" was used in the trial in the murder of San Francisco Mayor Mascone and city supervisor Harvey Milk.   

Then, it was announced on Monday that "Hostess Brands Inc. and its second largest union will go into mediation to try and resolve their differences, after all.  Headlines of “Twinkies Saved” soon besieged the media …but not before the “Save the Twinkies” page of Facebook garnered 18934 “Likes.” In the meantime, Twinkies are being sold on the Internet like delicacies and flying off the shelves.  NPR’s Marketplace reported that the highest price paid was $7,600 on eBay. (http://www.marketplace.org/topics/business/final-note/twinkies-fans-rejoice-hostess-go-mediation). 

News of labor mediation notwithstanding, the fate of Twinkies still hangs in the balance.  For those of us who like to plan for the worst case scenario, the venerable New York Times has published the recipe for home-made Twinkies, in case the commercial variety is no longer available (http://www.nytimes.com/2012/03/07/dining/homemade-twinkies-recipe.html).   And, for those of us who simply lives in the moment, the internet is replete with helpful recipes to dress up your basic Twinkies, such as deep fried Twinkies, Valentine Twinkies, corn dog Twinkies, and Franken Twinkies (http://www.hlntv.com/slideshow/2012/11/16/best-twinkie-recipes-hostess-closing), for that one last hurrah.   Our favorite is Paula Deen’s Twinkie Pie, made with 1 ½ box of Twinkies, crushed pineapple, vanilla instant pudding, whipped topping, bananas, chopped Pecans, and Maraschino cherries. (http://www.pauladeen.com/recipes/recipe_view/twinkie_pie/). Serving it on the last day of the Maya Calendar seems apt.   Of course, those of us so inclined towards post-apocalypse planning can take heart from the Twinkies’ legendary shelf life, as illustrated by the 2008 film WALL-E (http://en.wikipedia.org/wiki/WALL-E) where a package of Twinkie is shown completely undecayed in its wrapper on WALL-E's truck, 700 years after the Earth became uninhabitable.

Why are Twinkies and other Hostess snacks such cultural icons?  Why should news about their possible demise touch our collective consciousness?  Perhaps, it is because these foods touch memories of childhood that we cherish or bring us back to a time when we are younger and life is simpler.  They are the staples of lunch boxes or the standard after school treat.  They are the small moments of indulgence that add light to routines of large public schools.  They are the items you can afford to purchase from the corner store with money earned from baby-sitting, without having to asked your mom for money or permission first.  Later, for some of us, a package of Twinkie washed down by strong coffee was the breakfast of choice after a night of drinking, smoking and long conversations with college friends.  For $1.50 (of 1970s money), it got you through that 9 AM class when you turned up 10 minutes late and must sit at the back of a large and darkened lecture hall. 

Note:  The creators of this blog do not endorce these products nor have an opinion as to the company's labor issues.

George McGovern's Anti-Hunger Legacy - from Food Research and Action Center

I wanted to share this this message from FRAC honoring the life and work of George McGovern, especially his tremendous anti-hunger work. 



George McGovern’s Legacy
George McGovern’s death is a cause of great sadness, but his life and accomplishments are a cause for celebration as well as a reminder of much that is great about America.

Among his greatest accomplishments were his Herculean efforts to end hunger in the U.S. and around the world. Today’s food stamp, WIC, school lunch and breakfast programs, McGovern-Dole International School Nutrition Program, and others owe their reach, strength, and integrity to George McGovern’s vision, dedication, political skill and perseverance.

As George McGovern knew and taught us, the fight against hunger was not just about eradicating the moral blight of unnecessary suffering. It was also about helping people to fulfill their potential – to learn, to grow, to be healthy. Tens of millions of children and adults in the U.S. and around the world live much better lives today because they have benefitted over the years from the efforts that George McGovern championed beginning nearly 50 years ago. His impact on the world has been and will continue to be profound.

As Tomato Season Winds Down

Last week the temperatures have been hovering and  dipping around freezing point.  I was confident that my winter crops of kale, collards and Swiss chard could sustain the cold, but I was worried about my tomatoes and the last of my peppers, squash, cucumber and bean plants.  I was debating about creating a make-shift cold frame or draping plastic or blanket over the plants, but the tomato season was winding down.  The  days were getting shorter and the temperatures were dancing around freezing, but the tomato plants were still swollen and heavy with fruit.

I asked my guests Manny, Oswaldo, and Brandeis students to pick all the tomatoes, peppers, squash and beans. We had four large bowls of cherry tomato, jubilee, heirlooms and beefsteaks and a few peppers, cucumbers and beans. Those tomatoes that were in the verge of turning red or orange depending on the variety, I placed them in a brown paper bag to ripen them. Most of the tomatoes, however, will stay green.  What do I do now?

One of my staff, Karen is an avid gardener and a foody.  She asked me for some green tomatoes to take home to make green tomato relish, pickle tomatoes and her favorite, fried green tomatoes.  She shared her recipe for fried green tomatoes and we made some for the guests for lunch the next day.

Here are some recipes that I found online for green tomatoes.  Enjoy!

http://www.simplyrecipes.com/recipes/fried_green_tomatoes/
http://www.simplyrecipes.com/recipes/green_tomato_chutney/
http://www.recipe.com/pickled-green-tomatoes/?rbl=true&ordersrc=googledsa1
http://www.simplyrecipes.com/recipes/canning/

Food Memories : Gayle C.

We have a guest collaborator, Michelle Yi  a junior from Brandeis University studying International & Global Studies and Sociology .  Do you remember your favorite treat as a child? Michelle will be documenting the food memories from the guests at the Community Day Center.  Please enjoy hearing from Gayle.

September 19^th, 2012 - Gayle

On my first day volunteering at the Day Center, I met Gayle. She was wearing a black leather jacket and light-blue jeans. She had light blue-colored eyes. Her frame was quite slender, and had difficulty walking over to where Jackie and I were sitting. It seems like Gail and Jackie go way back.

“Stroganoff.” This is Gail’s favorite food. “Make sure to add a bit of sugar in it.” I wondered when she was last able to eat stroganoff, but I did not ask. It was difficult for her to even decide whether her stomach could handle a sandwich at the Day Center, but her hunger gave in. She ate the sandwich slowly as our conversation progressed.

I asked if she makes her own food. Unfortunately, she is living in a shelter, which does not provide a kitchen. She is currently trying to move apartments. Perhaps then, she can begin to cook for herself again and take control of her own diet.

After she served in the army, she attended a culinary school in Massachusetts. I asked her what the army food was like, and she looked at me with disgust. I assumed that she would rather forget what army food tasted like. Gayle was in the army for about 13 months, until her grandmother pulled her away. Gayle’s mother had signed her up to serve in the army and Gayle did not have a choice but to serve, since she was still underage and in the care of her parents.

Gayle’s grandfather used to call her “Little Ma” since the age of 2, since she took care of her thirteen siblings. At a young age, Gayle particularly loved food, cooking, and feeding those she loves. Although, many of the things she learned were not taught at school, but through her own experimentation with ingredients at home. For example: she enjoys eating Morel mushrooms as well, which are grown on dead elm trees. She explained that they could only be found for two days in 80-degree weather in May. Morel is very expensive and rare to find. They are delicious when eaten with a filet mignon and wild rice. She also recommends Ginseng, a nutritious root that is found mostly in Asia.

I asked her if she could recommend a particular recipe that can keep one healthy—particularly with vegetables. With a twinkle in her eye, she says, “I know the secret to getting kids to eat spinach.” I leaned in closer to listen. “First, get leaves and cauliflower…and roll it altogether into a string. Slice it, sauté it. Cut some garlic and make sure to take the stem out! Add a pinch of salt.” It was a great recipe both for her and her kids because it was “nice, easy, and not bitter.” She recommends that this dish should be eaten with black beans or white rice.

Gayle’s health has been deteriorating significantly in the last few years. She limps as she walks because of her foot problem. Fortunately, her foot is healing, but “in the wrong way,” which makes her son Michael concerned. She recalls the doctor telling her and her son that “she shouldn’t be alive,” given all the health problems that she is experiencing. They left enraged by the doctor’s insensitivity and saddened by the reality.

It was then that Jackie and Gayle had to leave. Before she left, she put her hand on my shoulder and said, “Maybe you can help someone someday,” and left me with my thoughts.

Maximizing Yield and Stretching Out Our Growing Season

“In the end, there is really nothing more important than taking care of the earth and letting it take care of you.” 

Charles Scott

Getting the highest yield from the garden was one of our many goals when we started the garden project at the Community Day Center of Waltham.  At the Center, approximately 40 guests come daily for lunch throughout the afternoon. Our aim was to provide at least two healthy meals per week from the garden during the summer, when the students and parishioners who help bring meals were away.  This way, our guests can eat more and healthier, even as I stretch our limited budget.   To accomplish this, we started our garden early and used strategies like interplanting, succession planting, companion planting and lateral planting to get the most out of the garden.   To stretch production into late fall, we plan to protect the vegetables from frost with a layer of straw and later with a cold frame.

5 raised beds

With the help of volunteers from WalthamWorks and cheered on by our Mayor, we inaugurated our garden early on April 1^st when the ground was still bare and thawing – but nothing could dampened the spirits of over a dozen able bodies .  Making sure that our seeds would be planted in fertile land, we purchased and shared with Healthy Waltham 5 cu. yards of “super soil”.  We built five raised beds that had south facing sunlight. Raised beds were easier to maintain and had better air circulation because the soil was not compacted.  We spread straw over the beds to warm up the soil, conserve water and inhibit weeds.  Heating the soil in early spring and late fall will extend our growing season. The Boston area is in USDA Hardiness Zone 6, so we could have two growing seasons for leafy greens and salad greens.  Because of the warmer soil temperature, seeds can germinate earlier in the spring and extends planting of cool season crops to late fall.

the five beds today

beets growing on slope

Our plans for the garden grew “organically” from there.  At the farthest of the five beds, the land was sloped.  We used large stones to buttress the soil, and there we planted beets. Judy Fallows had raspberry plants which we planted on the north side as a natural barrier from our neighbor’s land.  In front of the raspberry patch we had another bed of tomatoes, and beyond that we had our herb spiral.  Parsley, chives, lemon balm, oregano, thyme, and basil grew like children on a school outing, walking single file up to the top of a hill.   On the west side, we had edible flowers of nasturtiums, pansies, borage and marigolds.

carrots interplanted with radishes

To get the most out of our garden, we tried different techniques like interplanting faster growing seeds, like radishes, with slower growing seeds, like carrots, to make the space more productive.   The thinking was when the radishes are harvested that the slower growing carrots will then have room to grow.  We tried two methods in planting seeds.  One way was to mix the radish and carrot seeds with potting soil in a Tupperware and then spreading the mixture in rows in the bed.  The second way was to plant the seeds according to the instructions on the seed package.  In Row 1, we planted the radishes in the first method resulting in overcrowding plants.  (This method was very successful with salad greens.) Periodically, we thinned down the radish plants, but I think we should have been more aggressive in thinning because only one in ten plants had radishes, and the radishes we did have were stringy.  Because the plants were not productive, we pulled them all out, leaving plenty of room for the carrots.   By way of consolation, we told ourselves that we are now practiced at “cost-benefit analysis.”  

red leaf lettuce

replaced by peppers and kohlrabi

Another strategy we used to maximizing production was succession planting.  In Row 3, we grew tomato seedlings and in back of them were 7 red leaf lettuce plants.  These “seven sisters” were enough to provide many crunchy salads late spring and summer.  Towards the middle of summer, the leaves of the red lettuce started to turn bitter so we pulled them out and planted peppers and kohlrabi in their place. We also recently pulled out the squash and zucchini plants.  Their productivity was cut short, even with intervention (see July post: Remedy for Squash Vine Borers), because of infestation of squash vine borers.  We planted cool season plants like kale and Chinese vegetables.

A third strategy was to place two complementary plants together to enhance growth, pest control or flavor.   We placed marigolds in each corner of the beds.  They are known to ward off bugs that may attack tomato and pepper plants.  Also, in our Organic Pest Control post we advised the spacing out of different plants in the same family and separate them with other types of plants.  That way, if you get pests on your squash plants on one side of the garden, they may not get to the plants on the other side of the garden because there are other, unappealing plants in the way.

growing peas and beans laterally

To take advantage of pre-existing fences on the eastern border of the garden, we trained plants to grow laterally.  All along the fences we had beans, sweet peas, cucumbers and tomato plants. Once you trained the earlier tendrils to climb, they did the rest. There was no need to stake the plants.  But, the best gift of all was that this method saved us from having to bend over to pick the produce.  We are able to show our friends and guests our nimble fingers hard at work, and not the suffering of our stiff backs and slow knees. 

early tomato plants are past peak

squash borers wiped out many plants

kale, cool plant for fall 

collads

As an update on the garden, we are witnessing the changing of the guards:  the early tomato plants, basil are looking tired and so are the climbing plants, but the kale, Swiss chard and collards, the late tomatoes, peppers, beets and carrots will hopefully provide more meals through October.  To protect the new cool vegetables I planted a few weeks ago, I plan to replace the straw in the beds and plan to build cold frames to protect the plants from frost. We will write more about cold frames in our next post.

I’ll leave you with the words of H. Fred Dale, gardening editor, “My green thumb came only as a result of the mistakes I made while learning to see things from the plant's point of view. “  Happy gardening.

Avoiding Food Waste

Since we have been growing our own food, our guests and I have enjoyed being outdoors in the garden more.  Barbara, a guest, comes by on the weekends and plants flowers because she is discouraged from working in the yard where she lives.  During this especially hot summer, Oswaldo, Dwight and Ron never complained about watering plants. Willy and Manny, previously employed as gardeners, took the time to carefully stake the plants and weed the beds.  Other benefits are that I have lost some of my winter weight gain and I have decreased the cost of feeding our guests.  One unexpected benefit, however, was that I was cutting down food waste.  Catherine sent me this great article which stated that Americans waste 40 percent of our food. This staggering statistic made me want to document our own efforts to cut food waste. http://www.npr.org/blogs/thesalt/2012/08/22/159825659/theres-too-much-food-waste-but-here-are-five-things-people-are-doing-about-it?ft=1&f=1001

Through spring and summer we have been eating fresh vegetables, fruits, herbs and and flowers right out of the garden, therefore there is no need to drive to the grocery store nor have packaging to throw away. I've learned that many of the greens are edible too, like pea tendrils and beet greens.  I usually stir-fried  the greens, salt and pepper them, and put the greens with a little meat over rice or pasta. For another meal, I would added the caramelized beets, raisins from Sister Bernice and donated nuts from Brandeis students, to arugula greens.  Here are ways we are doing our share in keeping food waste down:

1. Composting -  The roots, inedible parts of the plants and coffee grounds are composted.  We will mix the compost into the beds before we start the second season crops of broccoli raab, arugula, kale, collards.  These plants will probably last through November without much protection.  Judy from Healthy Waltham ( http://www.healthy-waltham.org) also suggest that we plant a couple of rows of spinach that can be winter over and be ready in the spring.

2. Rescued Foods from Local Stores - We receive foods that are still good, but close to sale-date from Roche Brothers, Trader Joe, Panera Breads and Gleaners ( http://bostonareagleaners.org).

Gleaners are volunteers who harvest left-over produce from farms to donate to food pantries and shelters.  The concern about these well-meaning efforts is that the foods are usually desserts, pastries, and vegetables and root vegetables that are not familiar to our guests.  I have been inhibited to  reaching out to these stores and organizations personally because of the already existing networks.

3. Redirecting Foods to the Needy - With this difficult economy, there has been greater demand for diapers, food and rent-subsidies.  We have opened our pantries and shared our food to meet some of these needs; others like diapers, we refer to Grandma's Pantry/Grandma's Attic at Christ Church Episcopal (http: www.christchurchwaltham.org/).  The Day Center's micro-loan program budget is small, but we can help with insurance co-pays, but help with rents we have referred to other programs.

Please pass along your ideas about how we can avoid food waste.  Contact Marilyn and Catherine at director@communitydaycenter.org.

Here are some pictures of the beautiful herbs, fruits and vegetables in our garden.  Enjoy!

 

Remedy for Squash Vine Borers and Garden Updates

squash vine borers

burying the stem afterwards

One of my favorite activity is to walk by the garden and admire how well the plants are doing.  I also decide then what I can pick to serve the guests for lunch for that day. Today, I noticed that a couple of the squash plants looked wilted and made a note to myself to give them more water.  Luckily, Judy Fallows of Healthy Waltham ( http://www.healthy-waltham.org/)  came by and knew the plants didn't lack water, but had squash vine borers.  She showed me the telltale signs - little piles of yellow material (see the first photo) on the stem.  Judy took a sharp knife and slit the stem lengthwise to dig out the worm.  There were three worms in each of those two plants! On closer inspection, all the yellow squashes and zucchini plants were infected.  After I served lunch, I went to the garden and  I carefully cut into the stem like Judy instructed me.  Later, I buried the vines (see second photo) and  deeply watered each plant.  I don't know if this intervention will be successful, but I hope so because the plants were very productive.

red lettuce

kohlrabi

Next,  I pulled all the arugula plants because they were flowering and the leaves were very bitter.  Some people, like my staff Karen, love the taste of bitter arugula in her salad, but after I tasted a leaf, I thought it might be too harsh for the guests' palates.  At the same time I also pulled out all the red lettuce for our salad tomorrow. This allows for more sunlight for our cabbage and kohlrabi plants.  The tomato plants towered over the other plants heavy with their fruits.  After staking them, they were better neighbors.

Check out the Swiss chard, collard, kale, tomatoes, beans, beets and carrots!

Food Memories: Are Heirloom Tomatoes Worth The Buzz-and the Money

Today, while searching for the Boston Globe puzzle, I saw this  article on why heirloom tomatoes are so popular, while according to the author Beth Teitell, "with [other] popular varieties, the power of nostalgia bears fruit."  Ms. Teirell claims it is because this variety has been passed from one generation to another, probably from grandmother's garden to her kitchen that people are willing to pay heirloom prices for them.  Since this falls within this month's theme of food and memories, I thought I'd share this article with you.  See article below.

http://www.bostonglobe.com/lifestyle/food-dining/2012/07/24/are-heirloom-tomatoes-worth-buzz-and-money/yigf4uOy4nBS8wnJg9T3OM/story.html

Food Memories: Tiny and Almost Impalpable is the Essence of Memory

Catherine comes from a long line of strong, talented and visionary women and is the co-creator of this blog.

Tiny and Almost Impalpable is the Essence of Memory

July 22, 2012

As far as I can remember, my first thought upon waking every morning is “what shall I make for dinner today.”  I have always cooked for family, friends, holidays, social events and large gatherings of people.  Cooking was therapy and contact sport rolled into one.   Cooking was self-identity.  However, it was only recently that I understood the centrality of food in my life. 

During a rather dark time in my life, I was working in New York City and commuting home on weekends.  One snowy Friday night, I struck up a conversation with the taxi driver who was taking me home.   The driver asked what I plan to do for the weekend and I said:  read, drink tea and maybe make a large pot of chicken soup.  He then gave me his chicken soup recipe.  It sounded absolutely delectable.  So, I said:  Do you love to cook; and he said “yes” and that he used to own a restaurant.  At which point I remarked:  Oh, business must be slow; you are moonlighting, driving a taxi.  “No,” he said, “the restaurant was doing really well.  Customers loved my cooking.  But, after a while I just realized that I don’t enjoy cooking for people I don’t know and love.  Eventually, I started to dread cooking.  That’s when I decided to give up the restaurant, so I can keep my love of cooking.”

This was my “Madeleine” moment.  A moment best depicted by Marcel Proust’s In Search of Lost Time, when the smell and taste of a madeleine dipped in a cup of tea triggered a flood (6 volumes and over 3,000 pages) of forgotten childhood memories (http://www.geoffwilkins.net/proust/).  Growing up, I spent every school vacation with my grandparents – more specifically, in my grandmother’s kitchen.   My grandmother came from Shaoxing, China, not far south of Shanghai.  She cooked with fresh ingredients, deftly seasoned with just a touch of soy, sugar, sesame oil and family lore:  How she married my grandfather (He was the only man willing to marry a girl with big feet); how she and my mother escaped Japanese occupation (Your mother carried the family bedding that was bigger than she); and how she gave birth to ten children and only three daughters lived to adulthood.

Recalling each story, I can still taste her river shrimp with petite peas -- little jade pearls, so slippery to a child’s chopsticks, safely nestled against the pink succulence of the tiny shrimps, and all are enveloped in the comfort of silky egg white pillows.  Each ingredient, each color and each flavor is so alive that they shimmered like so many dew drops in morning sun.  Later, I learned to make pastas and dumplings from my mother, who never shied away from bold flavors or dishes that depended on perfect timing and technique for their success.   Every holiday, major or minor, secular or sacred, is reason enough to put on a large feast for her students or anyone who did not have family nearby.  Eventually, I was given the exclusive right to make pies and stuff turkeys for my mother’s holiday repasts. 

These days, I cook only simple foods for those I love.  No more big parties or showing off at social events.  No chasing after food feds.  I cook by thinking about the enjoyment I am to receive from my dinner companions, instead of the requirements set out in recipes.  I make my mother’s Zhajiang Mien (noodles with brown meat sauce) when my sister visits from Australia.  And, my college-aged son makes pumpkin pies for me for Thanksgiving – a dish he learned in first grade and, even since, has declared with great conviction his unwavering refusal to divulge the secret ingredient, notwithstanding that neither he nor I ever used a recipe for pumpkin pie.   

What I learned from the taxi driver – and Proust – is that cooking for family and friends is an act of love.  And, I would add, each time they eat the food we make, they reciprocate.  I have lost count of the “compliments” from my father after eating, with great showing of gusto, the eggs I made with ketchup, the soups I made with ketchup, the rice with ketchup, and the roast with ketchup….. No matter, each small, quotidian dish of food served and consumed adds to and strengthens the bond we have with each other.  This is why I am always touched by Proust’s realization that, “the smell and taste of things ….. tiny and almost impalpable [are] the essence of the immense architecture of memory.”  Because even after memories of many novel and exciting experiences have faded in our mind, there is the taste and smell of food that stand ready to remind us of the things we treasure the most.