Archive for ‘food’

FRESHtoberfest!

Friday, September 12th, 2014

Childhood Nutrition in collaboration with Dunham Tavern Museum present Cleveland’s youth garden battle, FRESHtoberfest!! Come taste the freshest food grown by Cleveland’s youth and prepared by local chefs! It will be an event you do not want to miss. The chef and garden team will compete against other gardens and chefs in a tasting competition and fresh food celebration. Come join the fun with music and performances by Dee Jay Doc and the Fresh Camp. Admission is FREE with donations accepted. Be sure to check out some of our own neighbors/partners including the Marshall Avenue Community Garden paired with Chef Eric Wells!

Monday, September 22nd
5:00-8:00pm
Food tasting at 6:00pm
Dunham Tavern Museum
6709 Euclid Ave.

RSVP by emailing char@freshtoberfest.com

 

FREE cooking class series featuring Chef Robin Blair

Monday, July 14th, 2014

Interested in learning knife skills, using different herbs and spices and stretching grocery money all while “Cooking 4 Health” ?? Then this cooking class series is for you. Every Thursday from 6-8pm at Cornucopia Place Chef Robin Blair will be teaching the ins and outs of cooking for your best health at no charge. It is not too late to sign up!

To register call 216-341-1455 or visit http://cornucopiaplacebbc.eventbrite.com

Topics are as follows:
July 17: Breakfast
July 24: Fast Food
July 31: Fruits and Veggies
August 7: Grains
August 14: Menu Planning and Recipe Renovations
August 21: Rethink Our Drink
August 28: Desserts

 

Space is limited so please RSVP today!

9th Annual Ward 5 Community Family Festival and Parade – this Saturday!

Thursday, June 26th, 2014

Mark your calendars! This Saturday, June 28th, will be the 9th annual Ward 5 Community Family Festival and Parade. The festival, hosted at Friendly Inn, will begin at 10 a.m. and ends at 6 p.m. Music, entertainment, food and activities will be available for kids ages 1-100, including MC Anthony Emory, a Bernie Mac Impersonator.

The parade kicks off at 12 noon. Be sure to come out and support the local participants in the parade.
The parade route is as follows:

  • Start at East 30th St. and Community College (corner of Tri-C Metro Campus)
  • Turn left on East 30th St. towards Central Ave.
  • Turn right onto Central Ave.
  • Turn right on East 36th St.
  • Turn right on Community College
  • Turn left on East 35th St.
  • Turn left on Longwood Ave.
  • Turn left on East 37th St.
  • Turn right on Central Ave.
  • Turn left on East 39th St.
  • Turn right on Community College
  • Keep straight onto Quincy
  • Ends at Friendly Inn (2386 Unwin Road)

 

Many thanks to the numerous sponsors that have contributed to making this a success:
• Ward 5 Councilwoman Phyllis Cleveland/Cleveland City Council • Sisters of Charity Foundation • Friendly Inn • Burten, Bell, Carr Development •Third Federal Savings and Loan • Key Bank • Cleveland Public Power • Cuyahoga Community College • The WORD Church • ProMedica Health System • Bike Cleveland • Cleveland Tenants Organization •

As well as many thanks to all the individuals, groups and organizations that are volunteering with us!

See you this Saturday!

Race, Food and Justice Conference!

Monday, February 10th, 2014

Environmental Health Watch, in collaboration with Rid-All Green Partnership and Case Western Reserve University Social Justice Institute, will come together again for:

Race, Food & Justice Conference 2014: Analyzing the Urban Food Movement through a Social Justice Lens. 

The two-day conference will be held on April 4th-5th, 2014 at Case Western Reserve University.

Friday April 4th, 6:00p.m.-9:00p.m. at Case Western Reserve University Allen Memorial Library located at 11000 Euclid Ave and Adelbert Rd. Doors open at 5p.m. and refreshments will be served. FREE street metered parking available after 6, pay parking garages available on Adelbert Rd., Ford Dr. and East Blvd. Speakers include Dr. Monica White , Assistant Professor at the University of Wisconsin-Madison and Dara Cooper, Director NYC Food and Fitness Partnership.

 

Saturday April 5th, 9:30a.m.-2:30p.m. at University Circle United Methodist Church located at 1919 E. 107th and Chester Avenue. Doors open at 9a.m. with a continental breakfast and lunch provided. Speakers include Mistinguette Smith of the Black Land Project, Malik Yakini of Detroit Black Community Food Security Network and Jonathan Ferrer of United Puerto Rican Organization of Sunset Park. On Saturday, FREE parking at Judson Manor on E. 107th, Pentecostal Church on 105th/Chester and on MLK Blvd.

 

For more information contact:

Kim at 216-961-4646 extension 104 or kim.foreman@ehw.org

Shelley at 216-368-7568 or stw3@case.edu

The event is FREE and open to the public. To register, go to www.brownpapertickets.com

Bridgeport Market Featured in Video

Monday, October 21st, 2013

The Bridgeport Mobile Market was recently featured at the 2013 Annual Sustainable Cleveland Summit. Be sure to check out how they are making a difference in the community!

Watch the full length version here: http://vimeo.com/76580032

-or-

Watch just the local food clip here: http://vimeo.com/76876838

 

As always, be sure to check out bridgeportmm.com for the most up-to-date schedule!

What is YOUR Milk Preference?

Thursday, April 25th, 2013

Whether it comes from a carton, a glass jar, or a plastic jug, cow’s milk is generally what most people are used to drinking. Did you know there are different kinds of milk? So, with so many different kinds of milk in grocery stores how do we know which ones to choose?

  • Soy Milk – Made from an extract of soy beans and is typically mixed with water and a natural sweetener.
  • Rice Milk – Made from a mixture of partially milled rice and water.
  • Organic Milk – Comes from cows that have been fed organic feed, roam freely, or graze on pesticide free grass.
  • Raw Milk – Comes from cows but is not pasteurized.

Cow’s milk is generally pasteurized but some people believe that you should try raw cow’s milk to ensure you are getting as many nutrients as possible. Pasteurization is the process that kills all of the harmful bacteria in raw milk by heating it to a specific temperature for a specific amount of time. Pasteurization was developed by Louis Pasteur in 1864, as a means of killing organisms responsible for diseases like typhoid fever, tuberculosis, and diphtheria.

Cow’s milk that has been pasteurized offers 9 essential nutrients such as:

  • Calcium                          
  • Protein
  • Potassium
  • Phosphorus
  • Vitamin D
  • Vitamin B12
  • Vitamin A
  • Riboflavin (B2)
  •  Niacin

What if you’re a vegan or your poor tummy can’t digest cow’s milk? There are a a lot of different choices. We suggest trying rice milk or soy milk.

Soy milk is dairy-free and made from an extract of soy beans. It is typically mixed with water and a natural sweetener so it tastes and looks similar cow’s milk. Soy milk often has calcium and vitamin D added to it to increase its nutritional value.

Rice milk is also dairy-freeand is made from a mixture of partially milled rice and water. It often has vitamin A, vitamin D, B vitamins, calcium and iron added to enhance its nutritional benefits.

No matter what you choose,it is important to keep a balanced diet. To get the full benefits of cow’s milk and these nine essential nutrients, the USDA recommends adults and children to consume two to three servings of milk (or cheese or yogurt) each day. A serving size is 1 cup of milk or yogurt, 1.5 ounces of natural cheese or 2 ounces of processed cheese.

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High-Fructose Corn Syrup VS Sugar – Pros and Cons

Wednesday, March 27th, 2013

 What do you really know about high-fructose corn syrup and sugar? The media often portrays sugar and high-fructose corn syrup as the main culprit in obesity. But what’s the difference between high-fructose corn syrup and sugar?

High-fructose corn syrup (HFCS) is a common sweetener. Research shows that high-fructose corn syrup is chemically similar to table sugar. Fructose, part of HFCS, is a naturally occurring simple sugar that’s produced by nature. It is more soluble in water than glucose. Glucose is another simple sugar that is also made in nature. When you put fructose and glucose together it becomes a basic form of table sugar.

Corn syrup is made from corn starch and has a high content of glucose. It is combined with fructose to make high fructose corn syrup. There is controversy over how the body reacts to high-fructose corn syrup instead of table sugar because it is made chemically.

According to the American Heart Association (AHA), there are two types of sugars in American diets: naturally occurring sugars and added sugars. Women should consume no more than 100 calories per day (about 6 teaspoons of sugar). Men should consume about 150 calories per day (about 9 teaspoons).

 

Tips from the American Heart Association for Reducing Sugar in Your Diet

* Don’t add sugar to cereal, grits, or oatmeal. Try fresh fruit or dried fruit instead.

* Instead of adding sugar in recipes use various spices or extracts to increase flavor.

* Try non-nutritive sweeteners such as aspartame, sucralose or saccharin. The FDA has determined that non-nutritive sweeteners are safe.

* Cut back on the amount of sugar added to things you eat or drink regularly like coffee or tea.

* Buy sugar-free or low-calorie beverages.

* Buy fresh fruit!

The next time you are in Bridgeport Cafe, think twice about adding lots of sugar to your breakfast and consider adding fresh fruit instead!

Register this week for Soul Food Class with Chef Eric Wells

Tuesday, January 29th, 2013

HEALTHY SOUL FOOD WITH CHEF WELLS

 

This week learn to cook HEALTHY SOUL FOOD, Spinach Salad with Dijon Mustard Vinaigrette, Oven ‘Fried’ Chicken, Sweet Potato Gratin and Sautéed Collard Greens and Peach Cobbler for dessert.

February 2, 2PM-4PM

$20 per Person

At CornUCopia Place

Registration is required by close of business on January 31. Please arrive 15 minutes early, as class begins promptly at 2PM. Everything needed is provided.

To REGISTER: Tel: 216-341-1455

http://www.bbcdevelopment.org/cornucopia-bbcd/

7201 Kinsman Road, Suite 103B
 
Cleveland OH, 44104
 
216-341-1455

 

Register NOW for Friday’s Class with Eric Wells!

Tuesday, December 4th, 2012

Italian Night

Join Chef Wells for a hands-on cooking demonstration that will develop your cooking skills while creating a festive  atmosphere.
Come alone or bring friends. Participants will prepare Mixed Greens Salad with  Balsamic Vinaigrette, Mixed Peppers Bruschetta, Penne Pasta with Chicken, Sun Dried Tomatoes and Spinach in a Parmesan Cream Sauce and Canollis for dessert.
Please arrive 15 minutes before class begins.
Follow the link to register, there are only 18 spaces left!

This Friday–Cooking Class w/ Chef Eric Wells at CornUcopia Place!

Wednesday, November 7th, 2012

EVERY FRIDAY!

Join Chef Wells for a hands-on cooking demonstration that will develop your cooking skills while creating a festive  atmosphere. Come alone or bring friends. Arrive 15 minutes before class begins.

Events are held at the new state-of-the-art kitchen at Cornucopia Place. Everything you need will be provided. All this for $30 per event (A Retail value of $70)!

In the first event “Tomato, Tomato,” you will prepare Panzanella Salad (Italian bread salad with fresh tomatoes, cucumbers, onions and fresh basil in a Balsamic Vinaigrette), Tomato and Basil Bruschetta, Pan Seared Chicken Breast topped with Fresh Tomato Salsa, Rice Pilaf and Roasted Asparagus and Tomato Tarte Tatin for dessert.

Scholarships are available.

To Register

Contact: Julia DiBaggio

Phone: 216-341-1455

Fax: 216-341-2683

On-line: www.bbcdevelopment.org