Cooking Matters Conclusion

If you’ve been following my Cooking Matters series where we introduced the program, explored the problem of child hunger in America and the exciting donation of $1,000 in our names at our local Food Banks from the ConAgra Foods Foundation, then you pretty much rock and thank you for joining me the entire way.  It’s been an incredibly humbling and eye-opening experience all around.

After the Cooking Matters bootcamp ended, the bloggers were asked to participate in a Cooking Matters Program in our community.  I had the pleasure of working with the North Texas Food B ank here in Dallas.  I was assigned to volunteer at the Heart House which is an organization that offers child-care assistance to low-income Hispanic families.  Sarah Bensinger was the nutritionist for the class and Jonas Luster served as our volunteer professional Chef.

On the first day of the program, a heavy tone of apprehension seemed to hang in the air about what the program would teach them or the journey they were about to embark on.  But week after week they were introduced to new information and tasks that helped solidify the important ways on how to feed their families.  Through a series of cooking demonstrations, visual methods on showing the negative effects of fast food, a grocery shopping lesson — these families were able to learn ways of using cost-effective methods while providing healthy meals for their families that were filled with fresh fruits and vegetables, whole grains and leans meats.

By the last week, you could feel the difference in attitudes amongst the students: they became more engaged, they were laughing and actively participating, they felt excited about using and sharing all the new knowledge they’ve learned with their friends and family.  As each mother took her final exam and received her certificate of completion of the program, you could tell there was a sense of renewal within all of them.  And none of this would’ve been possible without the help of volunteers.

(Chef Jonas Luster, who volunteers his time at NTFB also author of FeastCraft)

It’s important for all of us to give time back to the community, When my family first moved to America, we were welcomed with open arms from complete strangers who volunteered their time and love to teach and offer us the things we didn’t know and have.  Without their help and generosity, our family wouldn’t have made it as far as we have today — and for that I am forever grateful.  That’s what makes the World go round — helping others, especially for those who are less fortunate than you.  Take action and volunteer your time and love to someone today.  For those that are interested in volunteering at North Texas Food Bank you can find more information here.  Also find programs around your area through Share Our Strength or Cooking Matters.

Thank you so much to ConAgra Foods, Share Our Strength, and North Texas Food Bank for the amazing Cooking Matters experience.  Together we can end child hunger, one family at a time!

.

 

Ending Child Hunger Pt. 2

We finished the day by having dinner at Stephan Pyles Restaurant and what a delight that was.  Stephan Pyles is a life board member at North Texas Food Bank and received the Humanitarian of the Year Award from Share Our Strength and was also a founding board member.  In 1988 he founded Taste of the Nation and has raised over $2 million for hunger relief with an emphasis on childhood initiatives.⁷ But the most incredible thing I discovered about Pyles was not only his endless list of humanitarian efforts, but how his gentle heart and giving spirit shines through his daringly bold, yet comforting dishes.

The meal started with a Texas-sized Tamale Tart with Roasted Garlic Custard, Peekytoe Crab and Smoked Tomato Sauce.  The moist tamale-like tart shell was made from a blend of masa harina, ancho chiles and a sweet red bell pepper puree and then steamed with an ever so tender custard that embodied this wondrous garlicky nirvana.  Generously topped with sautéed crab meat, red and yellow bell peppers, cilantro and basil, the flavors together brought a sense of familiarity that made you feel right at home. The slight sweetness from the Peekytoe Crab was heightened through the earthy smoked tomato sauce – that Pyles, he’s such a genius.

Next up was the soup or salad course: Poblano-Asiago Soup with Yellow Tomato Foam and Stephan’s Original Southwestern Caesar Salad with Jalapeno Polenta Croutons.  Yes it is indeed as amazing as it sounds; the Jalapeno Polenta Croutons have just made it to the top of the list of “My Last Meal” items.  The Caesar dressing was equally amazing with hints of tamarind, chile powder and chipotle.  It screamed Texas soul with a little Viva la Mexico on the side: playful, deep, and cultured.  The soup had a wonderful, silky consistency that coated your tongue with a coziness that instantly made your eyes heavy with pleasure— falling into a smoky poblano trance you hope to never wake up from.  The liberal size of these portions illustrates that Pyles has no intention of sending anyone home hungry tonight.  But hold on, there are two more courses.

The main course was Braised “On-the-Bone” Short Rib with Oxtail-Creamer Pea Marmalade, Frittered Okra and Goat Cheese Chimichurri.  The short rib melted off the bone and swimming beneath the perfectly cooked rib was the oxtail creamer pea marmalade.  My God. This marmalade.  How do words even begin to describe the grandeur, the magic, the decadence of this glorious marmalade?  Let’s just leave it at just that, perfectly cooked creamer peas mixed with the best damn oxtail you will ever lay your mouth on.  How does he come up with this stuff?  Bite after bite, your mouth is left salivating – the bright goat cheese chimichurri, with the crunch of the fried okra made this short rib absolutely freaking irresistible.  It makes you want to fist punch the air because the flavors make you so happy that frankly you’re just having trouble containing yourself.  Don’t worry, punch away, no one will judge you, everyone knows that fist pumps make everything taste even better.

The grand finale was (drum roll please)… Stephan’s Coffee and Doughnuts – Freshly Fried “Beignet-Style” Doughnuts with Espresso Crème Brulee and Cajeta.  Cajeta, a deep-bodied caramel made from goat’s milk, emanates a delicate tartness that pairs impeccably with the soft, warm, doughy doughnuts.  Oh yes, and the espresso crème brulee that made your heart ache with passion – is it possible to fall in love with a dessert? Yes. I believe so.

The best part of the night was when the ConAgra Foods Foundation surprised all of the bloggers with $1000 donation in their names to their local participating Cooking Matters food bank, mine being The North Texas Food Bank. Along with our personal donations, the ConAgra Foods Foundation donated an additional $10,000 to The North Texas Food Bank as their way of saying “Thank You for Hosting”. It was an amazing feeling and one of the many steps I plan on taking to help end Child Hunger. This year I’ve made a personal goal to raise an additional $1000 – through bake sales, fundraisers and who knows what other whacky ideas I may have up my sleeve! Won’t you take the No Kid Hungry Pledge with me today? Together, we can end child hunger – one family at a time.

Ending Child Hunger

My alarm blares the latest hit from Justin Bieber as I clumsily (desperately) search for the snooze button.  Just five more minutes, I tell myself, I hate waking up to bad adolescent music.  I zombie my way to the bathroom, brush my teeth, pull my hair back in a ponytail and continue to zombie my way to the kitchen.  My stomach is growling – oatmeal with bananas and honey or grapefruit with buttered toast?  I finally settle on a bowl of cereal because the other two options take too much effort.  I wash it all down with a big mug of coffee and finally my day can begin.

How many of us take this daily routine for granted?  The daily routine of picking out what we want to eat for breakfast, lunch or dinner – Blueberry pancakes? Jimmy John’s? Rib-eye Steak?  Now imagine all of those options being taken away – you wake up each morning praying that you’ll have something in your stomach, not knowing when your next meal might be.  Picture going to work and school every day: hungry, unable to concentrate and irritable.  Being in a constant state of hunger can make anyone miserable, nonetheless a child.

Dallas has a child poverty rate that exceeds both the Texas average and the national average – nearly one fourth of Dallas county children live in poverty and hunger.¹ We live in one of the richest nations in the world yet parts of this country, especially Texas, is struggling with Child Hunger.  What can we do to help end this problem?

I along with 12 other bloggers around the country was selected to participate in a “Share Our Strength’s” Cooking Matters Boot Camp sponsored by The ConAgra Foods Foundation. The 2-day excursion was filled with activities, education and even celebration but most importantly, fully understanding the reality of the dire situation of Child Hunger in America. We started off the day with a quick overview of the Share Our Strength’s Program, a national nonprofit that is ending child hunger in America.  Last year, they raised $24.8 million dollars through fundraising platforms, donations and corporate sponsorships and have set a goal of ending childhood hunger in America by 2015.  Though a challenging feat, together they are determined to make sure that every child in America gets the nutritious food he or she needs to learn, grow and thrive.² One of the main ways Share Our Strength are reaching their goals is through a groundbreaking nutrition education program called Cooking Matters that teaches more than 7,000 low-income families a year how to plan, prepare, and purchase nutritious and satisfying meals at home, with limited resources. ³

The North Texas Food Bank graciously volunteered to host the Cooking Matters Boot Camp here in Dallas.  NTFB is a nonprofit hunger relief program that is responsible for feeding the hungry in 13 North Texas Counties.  Close the Gap is the NTFB’s current project: a 3-year initiative to unite the community to narrow the food gap by providing access to 50 million meals annually by 2011.  Last year NTFB provided access to almost 45 million meals to hungry families across Dallas.  You can help end hunger by giving your voice and becoming an advocate for a hunger-free world, give your time and become a volunteer, give a pound of food at your local Tom Thumb or give a little money — $1 provides 3 meals^{. 4}

After we toured through The North Texas Food Bank warehouse, we were off to visit the Trinity River Mission, a volunteer-based community learning center dedicated to supporting the development of educational success in the children, youth and families of West Dallas.⁵ We participated in a service project involving a cooking demo at the Kid’s Café, where we taught kids how to make quesadillas along with a fun activity puzzle learning the different names of fruits and vegetables.  Four days a week the Kid’s Café at the Trinity River Mission serves hot meals and snacks in collaboration with the North Texas Food Bank and Capital One.⁶

It’s important to take part in our communities — whether it’s through donating your time or money, there are always people who need your help.  Teamwork is key when it comes to tackling major social problems like Child Hunger and together we can make a difference.  To find out more about ways you can help in Dallas contact The North Texas Food Bank or The Tarrant Area Food Bank.  For those who are interested in finding a Food Bank in their area, find more info at Share Our Strength.

(The stunning Robin Plotkin a long-time volunteer for Share Our Strength and North Texas Food Bank and also a renown Culinary and Nutrition Consultant and Registered and Licensed Dietician in Dallas)

Stay tuned for the second installment, where we end our day at one of Dallas’ finest restaurants: Stephan Pyles and a surprise from ConAgra Foods Foundation and Share Our Strength!

Cooking Matters Bootcamp

 Cooking Matters Bootcamp sponsored by Share Our Strength and ConAgra Foods

Texas has the second highest rate of child hunger in the entire United States with a child poverty rate of almost 25%, that’s 1 out of 4 children.  For many of us hunger is never an issue: we feel hungry, we simply grab a bite to eat from our kitchen or from a restaurant.  (Extreme) Hunger is a foreign feeling for many of us, but what if hunger was something you struggled with every day?  What if you didn’t know where or when your next meal would be?