News Roundup May 5, 2017

Students Get Help From Top Chefs to Design Healthy School Snack

Students in Philly schools can now grab a free breakfast snack that was developed by one of their own — and some of Philly’s top chefs.

Rebel Ventures — a nonprofit, youth-powered social enterprise based in West Philly — is the brains behind the Rebel Crumble, the first school snack ever designed, produced, and marketed by local students, for local students.

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Bartram's Mile Trail officially opens to the public

The 1.1-mile Bartram’s Mile Trail opened over the weekend, lengthening the Schuylkill River Trail from Grays Ferry Avenue to 56th Street. The trail unlocks the connection point in the Circuit Trails, a multi-use trail network, opening Southwest Philadelphia to the city’s park system.

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Philly journalism students use video to explore MOVE bombing, the decline of bees, standardized testing, more

Over spring break, WHYY hosted a week-long day camp for Philadelphia middle school students interested in learning about journalism. The 25 students formed five groups, each led by an adult mentor, to produce a video on a topic of their choice. Their work is featured here with introductions from each team.

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Developer presents timeline for Osage Pine Project at MOVE bombing site

The developer chosen to rehabilitate 36 vacant properties at the site of the 1985 MOVE bombing in Cobbs Creek has announced an anticipated timeline for the Osage Pine Project, pledging to involve members of the community both in construction and as vendors.

AJR Endeavors was selected earlier this month by the Philadelphia Redevelopment Authority to lead the renovation project along the 6200 blocks of Osage Avenue and Pine Street. The location's history has long remained a sensitive issue for the city since the disastrous fire that followed a police siege on the headquarters of the radical black liberation group MOVE.

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Vegetarian Paella

Spain’s most famous dish layers on the flavors. Enjoy this vegetarian version with a green salad and simple sides.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, peeled and diced
• 1 large red bell pepper, seeded and diced
• 3 cloves fresh garlic, peeled and minced
• 1 medium zucchini, diced
• 2 cups canned diced tomatoes and juice
• 5-10 saffron strands
• 2 teaspoons smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• 1 1/2 cups rice, medium or short grain
• 3 cups vegetable stock, room temperature
• 1/2 cup cooked artichoke hearts, drained and quartered
• 2 cups canned garbanzo beans, rinsed and drained
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Preparation

1. In a large oven-proof stock pot or Dutch oven, heat the oil over medium-high heat. Add the onions and bell peppers and sauté for 10 minutes or until softened. Add the garlic, zucchini, diced tomatoes with juice, saffron, paprika, and chili flakes, and sauté for 5-10 minutes. Add the rice and stock; stir, and bring to a boil. Reduce heat to low and simmer for 10 minutes.
2. Preheat the broiler on the stove while the rice is cooking. Add the artichokes, garbanzo beans, salt, and pepper. Cover the pot and simmer for 10-15 more minutes.
3. When the liquid is mostly absorbed and the rice is tender, transfer to the broiler for 5-10 minutes until the edges of the rice begin to brown and get a bit crispy. Remove from broiler and serve.

Serving Suggestion

There are a lot of layers of flavor in paella, so keep it simple with the side dishes. A tapas-style selection of olives, chewy bread and Spanish cheeses along with a crisp green salad dressed in a vinegar or lemon vinaigrette work well.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Green Goddess Salad Dressing

The classic Green Goddess dressing has a hint of anchovy for umami, but if you want to leave it out, you can. Top with cooked chicken or ham for a main course salad. Double the amounts in the dressing ingredients to make extra for salads throughout the week.

Via Creative Commons

Ingredients

• 1 clove garlic
• 1 small anchovy (optional)
• 1/2 cup lightly packed fresh parsley
• 2 medium scallions, white and green parts separated
• 1/2 teaspoon dried tarragon
• 1/4 cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon white wine vinegar
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 5 ounces baby spinach, washed and dried
• 1 medium cucumber, peeled and sliced
• 1 medium avocado, sliced

Preparation

1. In the food processor, combine the garlic, anchovy (if using), parsley and the white parts of the scallions. Process to mince very finely. Scrape down and process again. Add the tarragon, yogurt, mayonnaise, vinegar and salt and process until smooth. With the machine running, drizzle in the olive oil until well mixed. Transfer to a pouring cup or jar; keeps for four days, tightly covered, in the refrigerator.
2. For the salad, spread the spinach on a platter or four small dinner plates. Cover with cucumber and avocado, and drizzle with dressing, then chop and sprinkle the scallion greens over the salads. Serve immediately.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Shop at Mariposa to support workers’ rights

In honor of May Day and workers’ rights, Mariposa will be donating 5% of our sales on Monday, May 1 to the Popular Alliance for Undocumented Workers' Rights (PAUWR).

Who is PAUWR?

The Popular Alliance for Undocumented Workers' Rights advocates for justice, equality, and dignity for undocumented restaurant workers by raising public awareness and educating workers to achieve fair immigration laws and policies.

Co-owners of South Philly Barbacoa, Cristina Martinez and Ben Miller, are leading the charge to change the law to allow undocumented immigrants an easier path to getting immigration status. Miller said that undocumented workers often can’t speak up about working conditions for fear of being fired or deported.

Learn more about PAUWR and the May 1 General Strike.

Why are we donating?

May Day, or International Workers’ Day, celebrates workers’ rights and commemorates the Haymarket affair of 1886. What started as a peaceful protest demanding 8 hour workdays and safe working conditions in Chicago, the strike turned deadly when seven officers and four activists were killed due to rising tensions between police and protesters. Eight activists were eventually sentenced to death, though little evidence was provided of their conviction.

As a cooperatively-owned grocery store, Mariposa recognizes the importance and necessity of fighting for workers’ rights. To participate in the national strike, Mariposa has opted to stay open to serve our community while donating 5% of our sales to PAUWR.

Parmesan Drop Biscuits

Drop biscuits may not look as perfect as biscuits that are rolled and cut out, but they are just as good, and require less cleanup.

Via Creative Commons

Ingredients

• 2 large eggs, divided
• 1 1/2 cups unbleached flour
• 1/2 cup whole wheat pastry flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup shredded parmesan cheese, preferably Parmigiano Reggiano
• 3/4 cup buttermilk, approximately 
• 3 tablespoons extra virgin olive oil

Preparation

1. Oil or put parchment paper on a baking sheet, and preheat oven to 400°F.
2. Whisk 1 egg yolk with 1 tablespoon water for egg wash, reserve the white for the dough. In a large bowl, mix flour, baking powder, baking soda, salt and. Stir in Parmesan cheese. Whisk together remaining whole egg and egg white, 3/4 cup buttermilk and olive oil, stir into the flour mixture. If it seems stiff, add more buttermilk. Use a quarter-cup measure to scoop the batter and drop onto the prepared baking sheet. Brush tops with egg wash. Bake for 10-15 minutes, until golden.

Serving Suggestion

These biscuits are best served warm and go great with a soup.

Authored by Robin Asbell. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Rhubarb Snacking Cake

It's rhubarb season! Whole wheat flour, rolled oats and tangy rhubarb combine for a scrumptious, snack-worthy cake.

Via Vegan Fest Catering

Ingredients

• 1 cup rolled oats
• 1 1/4 cup brown sugar, divided
• 6 tablespoons butter, divided
• 1 cup whole wheat pastry flour
• 1/2 cup unbleached flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup nonfat plain yogurt
• 1 large egg
• 1 cup thinly sliced rhubarb

Preparation

1. Heat the oven to 350°F. Lightly oil or butter a 9-inch square baking pan. Melt the butter. In a medium bowl, combine 2 tablespoons of the melted butter with the oats and brown sugar. Mix well and set aside.
2. In a large bowl, mix the flours, brown sugar, soda and salt. In a separate bowl, whisk together the yogurt and egg; slowly add the remaining 4 tablespoons melted butter, while whisking the mixture. Pour the yogurt mixture over the dry ingredients and stir just to combine. Quickly stir in the rhubarb. Scrape the batter into the prepared pan. Sprinkle with the topping, then bake for 30 to 35 minutes. A toothpick inserted in the center of the cake should come out with no wet batter sticking to it. Cool the cake on a rack. Serve warm, or wrap tightly and refrigerate for up to a week.

Serving Suggestion

When rhubarb is in season, make the most of its tangy, pink stalks in this quick cake. You can even make this with frozen rhubarb in the middle of winter, if you like; just bake it 5 or 10 minutes longer. Top with a dollop of whipped cream or coconut sorbet for special occasions, or just slice and enjoy!

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

News Roundup April 21, 2017

Vientiane's Adventurous Eats Dinner Is Not for the Squeamish

Cuisine imported from other countries is usually, out of necessity, adapted to the local palate. The original ingredients might not be readily available, or the heat and spice might be more than the average American taste buds can handle. But Vientiane Cafe is throwing caution to the wind with an Adventurous Eats dinner inspired by the Travel Channel’s Bizarre Foods with Andrew Zimmern.

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Redevelopment authority selects firm to redevelop houses destroyed in MOVE incident

The Philadelphia Redevelopment Authority selected AJR Endeavors to redevelop three dozen properties that were involved in the infamous MOVE explosion that took place in 1985 and marred a neighborhood, the city and its mayor.

The effort by the city agency looks to have those properties redeveloped and, though it won’t erase history, it has the potential to set that part of Philadelphia on a new course.

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Philly Black community leaders launch iBuyBlack discount card

A new program is being launched with the idea of keeping your dollars in your community.

African American business owners say this program is aimed at encouraging city residents to spend their dollars at black owned businesses. And with a discount card, the hope is they will do just that.

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Horticultural Society to plant trees in honor of slain activist

The Pennsylvania Horticultural Society will plant trees in honor of a slain local activist, beginning with 31 in University City and will place a tree in Clark Park. The planting will be in honor of Winnie Harris, a greening activist who was slain in February.

A walking procession will begin at 10 a.m. on April 22 from the City School — Spruce Hill campus parking lot, 4115 Baltimore Ave., to a ceremony that will be held at Clark Park, in the 4300 block of Baltimore Ave.

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Solar co-ops help homeowners harness the sun’s energy

Sal Fede's house isn't much to look at from the street. With a low roof and a drab-colored wall hiding the windows in the front, it could almost be mistaken for a bunker or a fallout shelter.

 "It's called the 'backward house' on the block," says Fede, who's 52.

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Kudos for a One-Man Community Development Corporation

For many years, the nicest building at the intersection of 40th and Chestnut streets in University City was the one with the sign reading “Chestnut Villa” on top of it. Neat and tidy, with crimson awnings over its storefront windows, it was a signal that at least one person cared about this sometimes-bedraggled crossroads on the fringe of the University of Pennsylvania campus.

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Local attorney hopes to become nation's first male trans judge

Columnists don't usually single out a candidate running for office unless it's newsworthy.   

That certainly is the case with Henry McGregor Sias.  Should the 40-year-old lawyer emerge victorious  in the May 16 Democratic primary for a Common Pleas Court seat,  he'll have cleared a major hurdle toward becoming the nation's first transgender man to be elected a judge.

Sias, who has clerked under various local judges and also started his own law practice, hopes his unique story will help boost voter turnout in his favor.

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Green Bean Fries

Via Strongertogether.coop

These green bean “fries” are perfect as a snack or served along with sandwiches. Kids love them with creamy low-fat dressing as a dip.

Ingredients

• 1 pound green beans, trimmed
• 2 eggs
• 1 cup milk
• 1 cup flour
• 2 cups bread crumbs
• 1/2 cup grated Parmigiano Reggiano cheese
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons oregano, dried
• 3 tablespoons lemon zest (optional)

Preparation

1. Preheat oven to 350 degrees F.
2. In a medium stockpot, bring 3 inches of salted water to a boil. Add the green beans and cook for 3 minutes, remove from heat, drain and immerse in cold water to cool. Drain and set aside. In a small bowl, combine the breadcrumbs, Parmigiano Reggiano cheese and oregano with the onion and garlic powders.
3. In a wide bottom bowl, blend together the eggs and milk. Place half the flour on a wide plate, and half the bread crumbs on another plate. Working in small batches, place green beans in the flour and coat well. Remove the beans from the flour, shaking off any excess, and place them into the egg wash and coat well. Use a pair of tongs to remove the beans from the egg wash and place into the breadcrumb mixture. Coat well with bread crumbs and place the coated beans onto a large baking sheet in a single layer. Repeat the steps with the remaining beans.
4. Bake the beans for 18-20 minutes until crisp, remove from the oven and serve, garnished with fresh lemon zest.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Cauliflower “Couscous” with Asparagus and Peas

Via Stronger Together

In this brightly flavored side dish, cauliflower stands in as a wheat-free alternative to couscous. With cauliflower as the backdrop, all of the fresh spring flavors shine through. 

Ingredients

• 1 head cauliflower
• 12 ounces asparagus
• 10 ounces frozen peas, thawed
• 1/3 cup pine nuts
• Zest and juice of one lemon
• 2 tablespoons olive oil
• 1 small shallot, minced
• 2 tablespoons mint leaves, julienned
• 1 teaspoon thyme leaves, chopped
• Salt and freshly ground black pepper to taste

Preparation

1. Break the cauliflower florets apart, cutting the larger ones down until all the pieces are roughly the same size. Place the florets in a food processor and use 8-12 quick pulses to reduce the cauliflower size and texture to slightly smaller than a grain of rice.
2. In a 12-inch skillet, heat 1/2 cup water and a pinch of salt to a simmer. Add the cauliflower in a single layer. Bring back to a simmer, reduce heat a little, cover and cook cauliflower 5 minutes, or just enough to take the raw edge off, but not so much it becomes soft or loses texture. Remove the cauliflower from the skillet and drain in a colander or mesh strainer, then place in a medium serving bowl.
3. Heat a small, dry skillet over medium heat. Add the pine nuts and stir frequently. Toast just until they smell nutty and have begun to turn golden, about 3 minutes. Remove from heat and set aside.
4. Remove the woody ends of the asparagus, then cut each spear on the bias into 1-inch lengths. Wipe out the skillet used for the cauliflower, add the olive oil and heat over medium heat. Add the shallot and sauté gently for a couple minutes, until translucent. Add the asparagus and continue sautéing a few minutes more, just until the asparagus is al dente. Add the lemon zest and juice, fresh thyme and salt and pepper and cook another 30 seconds or so.
5. Add the shallot-asparagus mixture, peas, pine nuts and mint to the cauliflower. Drizzle with a little olive oil and toss gently to combine. Adjust the salt and pepper, and lemon juice to taste. Serve slightly warm or at room temperature.

Artichoke Pasta

Via Kellies Food to Glow

This quick and simple pasta salad is packed with delicious flavor.

Ingredients

• 1/2 pound pasta shells
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1 tablespoon fresh garlic, minced
• 1 (14-ounce) can artichoke hearts, quartered, drained, and rough-chopped into large pieces
• 1/2 cup mixed chopped olives or chopped, pitted kalamata olives
• 2 teaspoons capers
• 1 teaspoons juice from capers
• 1/2 cup shredded Parmigiano Reggiano cheese
• 4 tablespoons fresh basil, minced
• 4 tablespoons olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper

Preparation

1. Cook pasta until al dente and drain.
2. Heat 2 tablespoons of the olive oil in a skillet and sauté the bell peppers and garlic for 2-4 minutes.
3. Add artichokes, olives, capers, and caper juice and sauté a couple minutes more.
4. Toss the pasta with the sautéed vegetables and 2 tablespoons of olive oil, lemon juice, basil, salt, pepper, and Parmigiano Reggiano. Serve cold or at room temperature.

Serving Suggestion

Delicious served with green salad and garlic bread. For a non-vegetarian pasta dish, serve with Italian sausage or meatballs.

Authored by Seward Food Co-op Deli. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop