Patricia Ann Redihan, Extension Resource Educator (par87@cornell.edu)
Every year at this time I somehow expect nutrition programming to slow down and I’m always a little
surprised when just the opposite occurs. This year is no different.
If you haven’t heard, we were fortunate to hire Sally Daniels as our full-time nutrition program educator for the Eat Smart New York (ESNY) program in January. With 19 years experience working with the Equal Opportunity Program, Sally brings a wealth of knowledge, skills and community connections to this position. Sally is currently conducting ESNY classes with participants of the ARC, Rainbow Chasers, and a group of consumers from the community. She is exploring interest in ESNY classes in Cayuta.
A figure who may be familiar, Danielle Bannister, is temporarily re-joining our staff this summer to help with Cooking Matters classes. Formerly known as Operation Frontline, Cooking Matters is a program of the national organization, Share Our Strength (S0S). Cooking Matters targets the same audience as ESNY families and individuals with modest incomes, and covers similar subject matter, but includes additional features. Cooking Matters is co-facilitated by a volunteer chef as well as a nutrition educator. Participants prepare a meal in class and then go home with a bag of groceries to try the featured recipe at home. Small incentives such as measuring cups and spoons, cutting boards, instant read thermometers and cloth shopping bags are provided. At the end of the six week session, each participant takes home a glossy manual developed by SOS with the nutrition information and recipes that were shared in class. Cooking Matters classes are offered free of charge.
We’re excited to collaborate with the Finger Lakes Parent Network (FLPN) to kick off the first Cooking Matters series of the year. This series began Friday, June 29 at the Human Services Complex Building. Local chef, Mary Ann Coombs, co-facilitated with Danielle Bannister. Ten adults and five youth were expected to attend.
A second Cooking Matters series was scheduled to begin July 17 in Tyrone at the Wayne Baptist Village Church.This is a result of a collaboration between Cornell Cooperative Extension and the Mustard Seed Ministry.
The Ministry generously donated a new crock pot to each participant who completed the six week series.This series is family oriented; we recruited ten adults and ten youth. Youth should be 9-15 years of age. Please spread the word and help us find interested participants for these classes. For more information, contact CCE at 535-7161 or par87@cornell.edu.
Another class scheduled for the general public is Cooking in Season. As part of the Montour Falls
Library’s Healthy Living series, this hands-on class will provide the opportunity for participants to prepare local produce in healthy delicious ways. Cooking in Season takes place July 10, 7 - 9 p.m. at the Parish House. This class is free, but pre-registration is required. Please contact Cornell Cooperative Extension of Schuyler County @ 607-535-7161 or Roxanne Leyes @607-535-7489.
Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts
Tuesday, August 21, 2012
Wednesday, March 7, 2012
Look Who is Cooking Now!
Article from CCE Schuyler Better Living March/April 2012
Patricia Ann Redihan, Extension Resource Educator
(par87@cornell.edu)
CCESC’s Nutrition Program is planning for a new nutrition education program: Cooking Club for Preschoolers (and their Parents).
This Cooking Club idea is the result of a request from several Head Start parents who, upon graduating from our Eat Smart New York nutrition series, requested a structured opportunity to cook with their preschoolers.
The purpose of this group is to provide an opportunity for young children to learn about, prepare and taste healthy foods in the supportive presence of their parents. The targeted audience is Head Start and WIC families, as well as other low-income families with preschoolers. The Club will meet once/month for 1 and 1/2 hour sessions. A research-based curriculum designed for this age group, Color Me Healthy, will be used to provide hands-on, engaging food experiences. Age-appropriate physical activities will be integrated into the sessions. Preschoolers will make child-friendly recipes such as tiny tacos, counting soup, rainbow tossed salad, sweet potato surprise, hide and seek muffins etc.
The children will have the opportunity to develop assets and skills that include:
• Confidence and self-esteem
• Preliminary math skills
• Pre-reading and beginning reading skills
• Small motor skills, hand-eye coordination
• Food literacy (exposure to new foods, familiarity with
• An awareness and appreciation of cooking and healthy
(Cited recipes and phrases in italics come from Pretend Soup and Other Real Recipes, A Cookbook for Preschoolers & Up, by Mollie Katzen and Ann Henderson, Tricycle Press Printing, 1994)
Parents also have much to gain from these sessions, from an increased appreciation of healthy foods and how to prepare them to learning age-appropriate ways to interact with their young children. Most of all, parents and preschoolers will have fun spending time together as a family and building those so-valuable memories.
An estimated date for launching is March/April 2012. Stay tuned for future updates on our nutrition education program for the youngest chefs in the County! If you are interested in supporting this program with a financial gift or would like to participate please contact us.
Patricia Ann Redihan, Extension Resource Educator
(par87@cornell.edu)
CCESC’s Nutrition Program is planning for a new nutrition education program: Cooking Club for Preschoolers (and their Parents).
This Cooking Club idea is the result of a request from several Head Start parents who, upon graduating from our Eat Smart New York nutrition series, requested a structured opportunity to cook with their preschoolers.
The purpose of this group is to provide an opportunity for young children to learn about, prepare and taste healthy foods in the supportive presence of their parents. The targeted audience is Head Start and WIC families, as well as other low-income families with preschoolers. The Club will meet once/month for 1 and 1/2 hour sessions. A research-based curriculum designed for this age group, Color Me Healthy, will be used to provide hands-on, engaging food experiences. Age-appropriate physical activities will be integrated into the sessions. Preschoolers will make child-friendly recipes such as tiny tacos, counting soup, rainbow tossed salad, sweet potato surprise, hide and seek muffins etc.
The children will have the opportunity to develop assets and skills that include:
• Confidence and self-esteem
• Preliminary math skills
• Pre-reading and beginning reading skills
• Small motor skills, hand-eye coordination
• Food literacy (exposure to new foods, familiarity with
• An awareness and appreciation of cooking and healthy
(Cited recipes and phrases in italics come from Pretend Soup and Other Real Recipes, A Cookbook for Preschoolers & Up, by Mollie Katzen and Ann Henderson, Tricycle Press Printing, 1994)
Parents also have much to gain from these sessions, from an increased appreciation of healthy foods and how to prepare them to learning age-appropriate ways to interact with their young children. Most of all, parents and preschoolers will have fun spending time together as a family and building those so-valuable memories.
An estimated date for launching is March/April 2012. Stay tuned for future updates on our nutrition education program for the youngest chefs in the County! If you are interested in supporting this program with a financial gift or would like to participate please contact us.
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