Archive for ‘food’

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

 

 

 

Submit a Recipe to Woodland Cemetery’s Cookbook

Tuesday, October 2nd, 2012

The Woodland Cemetery Foundation is preparing for their next fundraiser which is a tastetempting custom cookbook featuring favorite recipes from friends.

Recipe submissions could be based upon:

1. Cultural Reflections,

2. Family Memories (Recipes of cemetery residents), or

3. Your favorite recipes.

These cookbooks will be professionally published and contain special pages of interest, a table of contents, an index, helpful hints, and recipe category dividers. It is sure to be treasured for years to come.

Please submit 3-5 of your favorite recipes so you can be represented in the group’s cookbook. Follow the instructions below. Your name will be printed with each recipe and your help in contributing recipes will ensure that the cookbook will be a big success.

There are various ways to submit your recipes:

1. Use the attached recipe collection sheet. Remember to write legibly.

2. Email the recipe to wcfcle@wcfcle.org with the subject title Cookbook Recipe using the recipe collection sheet format.

3. Submit your recipe online at http://www.typensave.com/get-started/ Group Login is WCFCLE and the contributor password is fresh893. If you find you need to make a correction to the recipe after it has been submitted please contact us and we can make that correction for you.

4. Copy the recipe and email it to wcfcle@wcfcle.org or mail to PO Box 1966, Cleveland, OH 44106

Divider category titles:

1. Appetizers & Beverages

2. Soups & Salads

3. Vegetables & Side Dishes

4. Main Dishes

 5. Breads & Rolls

6.  Desserts

7. Cookies & Candy

 8. This & That

 You can reserve one or more for yourself and your family at this time to be assured of receiving a cookbook. Please submit your proofed recipes to the committee by October 15, 2012.

The group is offering a pre-order discount of $15.00 per book (plus shipping if needed) on purchases by October 1st. After this date, books will be $20.00.

Note: You do not need to have family buried in Woodland Cemetery. Anyone can submit a recipe for this fundraiser cookbook.

Cooking Class with Chef Eric Wells at BBC’s Cornucopia Place

Tuesday, October 2nd, 2012

 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 Vinai-grette), Tomato and Basil Bruschetta, Pan Seared Chicken Breast topped with Fresh Tomato Salsa, Rice Pilaf and Roasted Asparagus and Tomato Tarte Tatin for dessert.

Chef Eric Wells is a personal chef, caterer and culinary instructor. He is a strong advocate for healthy eating, especially for America’s youth. He has appeared on Food Request Live on Fox 8 and WEWS Newsnet 5 in Cleveland, as well as “Help I Need a Makeover” and “Another Look” channel 21.

To Register, Contact Julia DiBaggio at BBC : jdibaggio@bbcdevelopment or by phone at (216) 341-1455

Bridgeport Cafe featured in the Plain Dealer

Friday, September 21st, 2012

This morning the Bridgeport Cafe is featured in the Cleveland Plain Dealer.

The story explains many aspects of the Cafe in detail and features interviews with Executive Director, Tim Tramble as well as an employee of the Cafe. Follow the link below to see the full article, and be sure to stop by the Cafe in Bridgeport Place for breakfast, lunch, or a quick snack!

 

http://www.cleveland.com/metro/index.ssf/2012/09/new_food_center_on_kinsman_roa.html

Bridgeport Cafe Featured on Channel 5 News

Thursday, September 20th, 2012

Last night, the Bridgeport Cafe appeared in a segment on Channel 5 news.

Check out the link to the video below, and come visit us at 7201 Kinsman Rd. Suite 103A for breakfast, lunch, or a snack!

http://www.newsnet5.com//dpp/news/local_news/cleveland_metro/bridgeport-cafe-on-clevelands-east-side-now-open

 

Register now for 2 Classes at Cornucopia Place Community Kitchen

Wednesday, September 19th, 2012

BBC is proud to offer 2 exciting cooking classes at our newly opened community kitchen : Cornucopia Place. Both classes are open for registration now, so sign up quick, spots are going fast!

Youth Chef Class

Mondays @ 4:00pm – 5:30pm – Starting September 24th

This 4 week class, for youth chefs ages 7-12, is designed to teach good nutrition and how to cook healthy snacks.

Presented by Sharon Glaspie, Building Healthy Communities

 

Extended Food and Nutrition Education Program (ENEP)

Thursdays @ 4:00pm – 5:30pm – Starting September 27th

This 4 week class, for families with children, is designed to teach nutrition education, manage food dollars, understanding labels, and choosing healthy snacks.

Presented by Ohio State University Extension

Both Classes will be held at Cornucopia Community Kitchen at 7201 Kinsman Rd. Suite 103

For more information, or to register, call Julia DiBaggio at (216) 341-1455

Registration closes September 20th, so call now!