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COALITION FOR HEALTHY SCHOOL FOOD

THURSDAY, OCTOBER 20TH, 6:30 – 9:30 PMLANDMARK ON THE PARK

CENTRAL PARK WEST & 76TH, NYC

ANNUAL GALA

A B O U T O U R E V E N I N G

E V E N I N G P R O G R A M

6:30 – 7:00 PM: Music Begins - Bob Miles and Miles of Music featuring Kevin Richardson - Saxophone, Flute and Congas, Rich Housel – Saxophone, Rick Abad - Bass Guitar, Jack Rudy – Piano, Bob Miles - Guitar

Silent Auction, Raffle, Bar

7:20 PM – 8:00 PM: Evening Program

Performance by the Cynthia King Ballet Company: Lisa Larson, Frayda Lieber, Jayla Loiseau, Amelia Ocampo, and Helena Straight

Welcome – Amie Hamlin, Executive Director

Award Presentation – Chef Noah Sheetz

Host – Michelle McMacken, MD

Musical Performance by students from PS197 with Elizabeth Barnett and her brother, Nathaniel Barnett. Original Music by Elizabeth Barnett.

9:00 PM: Closing Remarks, Silent Auction and Raffle Closes Dancing with the B-Boys: Major King, Anthony Pacheco and Anthony Tagliavia from the Cynthia King Dance Studio

9:15 PM: Silent Auction and Raffle Winners Posted

9:30 PM: End of Event

Gift Bags Available in Coat Room as You Leave!

THANK YOU FOR COMING!!!

C H S F A D V I S O R Y B O A R DKate Adamick, JD - Foods Systems Consultant, School Food AdvocateT. Colin Campbell, PhD - Professor Emeritus of Nutritional Biochemistry at Cornell University, author, The China StudyJayni Chase - Founder, Center for Environmental EducationAnn Cooper - The Renegade Lunch Lady, author, Lunch LessonsFran Costigan - Vegan Pastry Chef, Instructor, Author, Vegan Chocolate and More Great Good Dairy Free Desserts NaturallyJoel Fuhrman, MD - Author, Disease Proof Your Child and Eat to LiveSuzanne Havala-Hobbs, MS, RD, DrPH, Advocate for the nutrient-based menu planning system and progressive changes to the National School Lunch Program.Pat Hysert - Secretary, NYS PTAJenny Matthau - Food & Wellness EducatorTracye McQuirter, MPH – Author of By Any Greens Necessary: A Revolutionary Guide for Black Women Who Want to Eat Great, Get Healthy, Lose Weight, and Look PhatMehmet Oz, MD - Director, Cardiovascular Institute, Columbia UniversityHenry Rinehart - Owner of HENRY’s, a Modern American Bistro located on Manhattan’s Upper West Side in New York City.Christine Wallace - Consultant: Good Food, Fun Food, a School Food Service consulting company, specializing in $ .06 Certification process, menu improvement and Smarter Lunchroom Initiatives; former Food Service Director.

S I L E N T A U C T I O NWe’re online this year! Support our programs by bidding generously!Bid here: www.32auctions.com/CHSFGala2016

R A F F L E T I C K E T SPurchase tickers at registration desk or from volunteers by the Raffle Table.1 for $5, 6 for $20, 20 for $50, 50 for $100

Amie Hamlin, Executive DirectorMarilyn Mayers, Board Chair

Ron L. GandizaMary MaxMarilyn Montoya

C H S F B O A R D

Dear Friends,Welcome all! We are so excited to celebrate our 12th year with you tonight. Together we are changing the lives of children, and the whole school community in the schools we work with: the families, teachers, school administrators, and school food service personnel. Our annual gala marks the beginning of a year of healthy school food and nutrition education. We bring local restaurants, caterers, and beverage suppliers together to celebrate with plant-based culinary specialties. Your attendance and support of our raffle and silent auction helps us to continue our efforts in the schools year-round. With supporters like you, we have been able to implement programs that are helping make a difference not only in schools, but also in the home lives of the children, and all of the adults who impact their lives. The time could never be more important than now. In this month’s issue of the journal Pediatric Obesity (October 2016), it was reported that pediatric overweight, including obesity, will increase from 13.9% (2010) to 15.8% (2025) worldwide among children ages 5 - 17. This translates to 268 million overweight and obese children in 2025 if things don’t change. Collectively, we need to further address policy toward whole plant-based foods, and away from animal products and processed foods. In order to do this and make a lasting impact, we need to grow, and we will need additional board members. Please speak to us if you are interested!

While we have accomplished much, there is clearly so much more to be done. All the pieces are in place for change, the only thing we are lacking are the resources to expand our efforts. Support with additional donations, raffle tickets, and silent auction purchases helps us accomplish our goals. PLEASE MAKE SURE TO CHECK OUT THE REST OF THIS GUIDE AND SAVE IT AS A GREAT RESOURCE FOR HEALTHY EATING. IN IT YOU WILL FIND RECIPES AND ARTICLES. ALSO, PLEASE NOTE OUR GENEROUS CORPORATE SUPPORTERS WHO ARE CHANGEMAKERS IN AND OF THEMSELVES!

Thank you for your support at tonight’s event and throughout the year! You are helping to change the lives of children!

For the children,Amie Hamlin, Executive Director Marilyn Mayers, Board Chair

OUR HOSTMichelle McMacken, MD, is a board-certified internal medicine phy-sician and Assistant Professor of Med-icine at NYU School of Medicine. An honors graduate of Yale University and Columbia University College of Physicians and Surgeons, she has more than ten years’ experience prac-ticing primary care and teaching doc-tors-in-training at Bellevue Hospital Center in New York, where she also serves as director of the hospital’s medical weight loss program. We are thrilled that she has been a volunteer speaker for us since March, present-ing to the NYC Office of SchoolFood Supervisors, Assistant Supervisors, and Regional Directors, at a Family Dinner Night, and at a Professional Development Day for teachers. She is also scheduled to do further trainings for the NYC Office of SchoolFood.

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H O N O R I N G : C H EF N OA H S H EE T ZChef Noah Sheetz is a valued colleague of the Coalition. He generously and selflessly volunteers his time to help us achieve our goals.

He has catered family dinner nights, demonstrated how to prepare guacamole in our Food UnEarthed classes in the Bronx, Harlem, and Brooklyn, and cooked up hundreds of mini sliders (3 different varieties!) for students to taste-test in our first vegetarian school, PS244. He is also providing food for tonight's gala. Stop by his table and try his delicious sliders!

Currently, he is assisting the Coalition in a project with the NYC Office of SchoolFood to develop new vegan items for the lunch menus.

Noah is generous with his time and talent. As farm-to-table coordinator for the Chef’s Consortium, he travels throughout New York building relationships with farmers in his mission to support local agriculture and procure local ingredients for educational cooking events. Over the course of his career, Noah has worked in fine dining restaurants, owned a bakery, taught courses in culinary arts, and served as the Executive Chef at the Governor’s Man-sion in Albany through four administrations. Currently Noah is a contract chef for the Office of Children and Family Services where he works with cook supervisors at twelve youth detention centers throughout New York State on menu development and sourcing local ingredients.

He is the proud father to his six year old son, Porter. He does this work to make life better for all children. Chef Noah personifies the true spirit of volunteerism, and we are so proud to have him on our team, and grateful to be able to honor him. Thank you Chef Noah.

See Chef Noah’s recipe on page 17.

Photo reprinted with permission of Jane Feldman

The past year has seen many changes. One bittersweet change is that Joy Pierson and Bart Potenza have stepped down from the Board of Directors to work on a project that is near and dear to all of us: creating healthier school food for our children.

Joy, Bart, and the entire Candle Family have provided immeasurable support to the Coalition, and we are extremely grateful for their tireless contributions. Whether a Family Dinner Night, the Visiting Vegan

Chef’s program, providing food at our gala, helping in the classroom, or contributing invaluable information to our many programs, they have been, and continue to be amongst our top advocates.

Heartfelt thanks to Joy, Bart, and the entire Candle family for all you have done, and for all you continue to do to educate our children and our community about the virtues of plant-based foods and nutrition.

W I T H G R A T I T U D E

B E V E R A G E S & R E S T A U R A N T S

S P E C I A L T H A N K S !

Thank you to the restaurants, caterers, and beverage suppliers for generously donating, and to the very talented chefs who make healthy cuisine a true pleasure for the palate. Most have been supporting us for years – we encourage you to frequent these businesses. Please note that all food and beverages are 100% plant-based (vegan).

C A N D L E 7 9, C A N D L E C A F E & C A N D L E C A F E W E S Twww.candlecafe.com 212.472.0970Wheat Balls with Truffled Tomato Sauce & Peanut Butter Cups

C H E F S N O A H S H E E T Z & G R A N T S P R I N G E R *Info@chefsconsortium.com 914-204-9628Curried Lentil Slider with Spicy Cabbage Slaw, Bean, Corn and Potato Slider with Roasted Tomatoes and Wasabi Mayo, Animal Welfare Trust with Pickled Green Tomatoes and Chipotle Mayo (Sliders GF, ask for no bun)

D ’ V I D A H E A L T H B A R *www.dvidahealth.com The Green Dream Smoothie (GF, SOSF)

F R A N C H I Awww.franchia.com 212.213.1001Tempeh Avocado and Crispy Tofu Sushi made with Brown Rice

H E N R Y ’ S*www.henrysnyc.com 212.866.0600Wild Mushroom Ragu with Butternut Squash and Kale Salad. (All GF)

I E AT G R E E N *www.ieatgreen.com 516.238.3616Cold Sesame Rice Noodles and Japanese Stir Fry Vegetables (All GF)

J I VA M U K T E A C A F E*www.jivamukteacafe.com 212.353.0214Cucumber Stuffed Cranberry Vegan Tuna and Maharim Dahl (All GF)

J U I C E P R E S S*www.juicepress.com 609.312.1562Roasted Veggie Salad with Toasted Pumpkin Seeds, Served with a Balsamic Vinaigrette. (All GF)

M A R T Y ’ S Burgerswww.Martysvburger.com 718.819.3299Mac and Cheeze

M I YO KO ’ S K I T C H E N *www.miyokoskitchen.com 415.521.5313Cashew cheese (Sundried Tomato Garlic and Classic Double Cream Chive) served with Edward and Son’s Rice Crackers and Mary’s Gone Crackers (All GF)

P U R P L E C A R R O Twww.thepurplecarrot.com Mongolian Stir Fry with Seitan, Apricot Wheatberry Bowl with Roasted Vegetables, Seared “Scallops” with Stir-Fried Farro and Spicy Broccolini

R A M A S U S H I *www.ramasushi.com 917.386.3597Assorted Artisanal Sushi (All GF, ask for SOSF)

R I V E R D E L*www.riverdel.com 718.928.7702Cashew “Billy” Cheese on Crostini and Cashew Beer “Heinrich" cheese on Crisps with Mustard (Cheese is SOSF)

R O C K I N R AW *www.rockinraw.com 212.477.3777Organic Raw Crabby Cakes (GF), Nachos (GF, SOSF), Banana Cake (GF, SOSF)

V E G G I E C AT I O N *www.veggiecation.com 201.773.4533Veggiecation Magenta Dip, Beet and White Bean Hummus (GF, SOF, contains salt)

V S P O Twww.spreadvegan.comwww.vspotnyc.com 718.928.8778Blackbean Empanadas with Homemade Salsa

D E S S E R T S

F R U I T B L I S S*www.fruitbliss.com 646.225.6565Deglet Noor Dates, Turkish Figs, Turkish Apricots, and French Agen Plums (All GF, SOSF)

M U D *www.thepaleofactory.com 516.633.2021Coconut and Cashew Mousse Dessert in Three flavors: Raw Chocolate, Madagascar Vanilla, Arabica Coffee (All GF, SOSF)

C H E F F R A N C O S T I G A N *www.francostigan.com 212.496.2582Chocolate Orange Sesame Truffles- No Oil (GF),Chocolate Cakes (GF), and Super Foods Balls (GF, SOSF)

G O N E P I E*www.gonepie.com 914.332.1353Pumpkin Blondies, Lemon Tahini Cookies, and Spooky Chocolates (All GF)

K R I S H N A’ S B A K E R Y *krishnasbakerynyc@gmail.comChocolate Chip Oatmeal, Walnut Raisin Cookie, Triple Chocolate Suicide Oatmeal Raisin Walnut Cookie, Peanut Butter Cookie, Peanut Butter Chocolate Chip Cookie, Blueberry Walnut Oat Cake Bar, Apricot Walnut Oat Cake Bar, Raspberry Walnut Oat Cake Bar (All GF)

O R G A N I C N E C TA R S*www.organicnectars.com 845.246.0506Cashewtopia Ice Cream (All GF)

* GF=Gluten-Free SOSF=Sugar, Oil, Salt Free

H A R M L E S S H A R V E S T C O C O N U T WAT E Rwww.harmlessharvest.com

L A K E W O O D J U I C Ewww.lakewoodjuices.com

M O U N TA I N VA L L E Y S P R I N G WAT E Rwww.mountainvalleyspring.com

SŌ TŌ S A K Ewww.sotosake.com

V E R I T Y W I N E PA R T N E R Swww.veritywines.com

AYA L A’ S H E R B A L WAT E Rwww.herbalwater.com

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Photo by Rogerio Voltan

N E W Y O R K C I T Y P R O G R A M SN E W Y O R K C I T Y P R O G R A M S

4

FO O D U N E A RT H ED PA R EN T P R ES EN TAT I O N S

T E AC H ER T R A I N I N G S

O FF I C E O F S C H O O L F O O D T R A I N I N GFA M I LY D I N N ER N I G H TS

What is the “truth” about food? In our curriculum, children become detectives and work to uncover the truth using critical thinking skills and inquiry based learning. We applaud our four partner elementary schools in NYC for welcoming our year-long curriculum, Food UnEarthed: Uncovering the Truth About Food. The truth is simple: to be healthy, eat whole plant foods, to protect the environment, eat whole plant foods, to save animals, eat whole plant foods. Together we discover what is often left out of nutrition curriculums, and how to make eating this way easy and delicious. We discuss the world around us and how it informs the foods we eat, students get snacks every week that expose them to a huge variety of foods they've never tried, and they cook, too! We are so proud of and grateful for the students, teachers, and parents for embarking on this journey with us.

We would love you all to come back and work some

more vegetarian magic. Ms. Machicote, PS 42 Teacher

“Hello Kelley. It's good to hear from you. My son Terence loved your program. He has given up eating McDonalds because it doesn't taste good and it's not healthy. He doesn't eat meat with every meal. He doesn't drown his food in ketchup. He says "just a little bit not too much". He lost 20 pounds since changing his eating habits and food choices. Thank you sooo much for helping me teach my son to make better choices."

IN MEMORIAMBenoit Bofia, 1975 – 2016The Coalition for Healthy School Food mourns the passing of our friend and colleague Benoit Bofia, the founder and chef extraordiannaire of Soul Kofa, after a battle with cancer. Benoit volunteered his time and talent to prepare incredible vegan Afro-Caribbean dishes for hundreds of students in our NYC programs. With his warm heart and huge smile, he made this world a better place for everyone.

Benoit Bofia with students at Food & Finance High School

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Michelle McMacken, MD, presented to 75 Supervisors, Assistant Supervisors, Regional Directors and other top level School Food Staff.

See Visiting Vegan Chefs Program on Page 19

CO O L S C H O O L FO O D

CO O L S C H O O L FO O D I T H AC A

COOL SCHOOL FOOD SOUTHERN CAYUGAOur Cool School Food programs consist of introducing plant-based entrees onto school

menus, along with support services to market the entrees and educational programing and resources, including Wellness Wakeup Call – nutrition education in the form of “easy to di-gest sound bites” read over the public address system each morning, and Feel Good Food Cards, featuring foods from all of the categories of plant-foods: vegetables, fruits, legumes, whole grains, and nuts/seeds. Each card features 3 photos (including one that shows what it looks like when it is growing) and 5 facts about the food. Our recipes have been distributed to 25,000 schools nationwide, and our resources are used in hundreds of schools around the country. Are you interested in our program? Reach out and let us know!

In the past year, we have made a lot of progress with the Ithaca schools. We discovered that on line taste testing is the most successful way to get students to order the Cool School Food entrees. In some cases, we increased ordering of our entrees by ten-fold! In addition, we developed an after school cooking class where students prepared Cool School Food entrees. We offered these classes in seven different schools, including the high school, where students took home all the ingredients so they could prepare the recipes for their families. The progress we made was very much because of the efforts of Sarah Wharton, our Cool School Food Manager. It was very sad to say goodbye to Sarah, who moved out of state. She exemplified dedication and hard work, and will be very hard to replace! In the summer, we provided a staff training to the entire Child Nutrition Department, which is about 40 people.

We are thrilled to have a new partner school district! Southern Cayuga Central School District is in the heart of the Finger Lakes in upstate NY. It is a rural school district. The principal of the elementary school, Christopher Clapper, wants to create a very healthy school environment. This past spring, we provided a workshop for the school food service personnel, followed by a hands on training where we made three delicious plant-based items including Awesome Bean Burgers, Pasta Fazool, and Mrs. Patel’s Rajma. Then, while our chefs were working with the food service personnel, we provided a training for all of the teachers in the school district. After that, all teachers and food service personnel came together for a delicious plant-based lunch! This fall, the school featured our entrees (swapping out Mrs. Patel’s Rajma for Fiesta Mexican Lasagna) for the Back to School Open House Night, where children and their parents enjoyed our entrees for dinner. They were also offered pizza, so they had a choice, but every parent and most children tried at least one, but usually all three of the entrees. In November, we’ll be doing a special educational and tasting event for the students. After that, our entrees will be added to the menu. We look forward to a long and productive partnership with this school district!

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#NONPROFITSFORBL ACKLIVESThose of us who work in non-profit organizations are working as hard as we can to make the world a better place. And yet, our world and our communities cannot be that better place as long as people are dying because of the color of their skin. No matter what our missions are - whatever it is we do to improve lives for people, as long as the unnecessary deaths of our black brothers and sisters by law enforcement officers continues, we cannot rest. We are not anti-police. We know that most law enforcement officers work to serve the public and risk their lives daily. However, clearly there is a problem that must be addressed. Unarmed African Americans are 5 times more likely to

be killed by a police officer than unarmed whites.

We are calling on all non-profit organizations to stand together and say “no more”. No more violence and death from law enforcement officers on the black community. We all agree that violence is wrong. We have to stand up. We have to say no more. If all of the non-profits in the country stand up and make a statement more and more people will listen and learn. Together, we must. Life, liberty, and the pursuit of happiness does not mean only if you

are white. #NonProfitsforBlackLives

WAYS THAT NON-PROFIT S CAN S TAND UP FOR BL ACK LIVES: Copy this and post on your social media and website, discuss in a staff meeting, make posters to hang in

your building, attend rallies and show your support as an organization. How else can you stand up?

COVERT OPERATIONS: IS “HIDING” VEGETABLES NECESSARY?Of all the different categories of foods in the whole-food, plant-based diet, kids often find vegetables the least appealing to eat, especially when they are served on their own. A child who considers a side dish of steamed broccoli on her dinner plate an abomination might happily eat that very same broccoli if it’s served as part of, say, a tasty stir-fry made with brown rice, black beans, and sauce. Combining veggies with ingredients she loves is a great way to encourage her to eat vegetables.

If your child is particularly resistant to one or more vegetables, just focus on feeding her the ones she does like. Don’t reject a particular recipe entirely because it has a vegetable in it that your child won’t eat. If a recipe for a potato enchilada includes spinach and spinach is a nonstarter for her, replace it with something she prefers. This way your child will enjoy so many more dishes.

Remember that it is unnecessary to take the view that your child must eat virtually every vegetable, or eat one or more vegetables “from the rainbow” every day. Nor do you have to try to get veggies into every meal or dish. Mashed potatoes and gravy, for instance, do not need to be “enriched” with peas or spinach; they provide excellent nutrition all on their own. That said, if you’ve tried everything and your child still categorically will not touch most vegetables, it is fine to occasionally “hide” veggies. Cook carrots until they are soft enough to be blended into sauces. Or add greens, cooked and pureed winter squash, grated summer squash, or peas to favorite dishes such as smoothies, muffins, and mac ’n cheese.

Excerpted from FORKS OVER KNIVES FAMILY by Alona Pulde, MD and Matthew Lederman, MD, with Marah Stets and Brian Wendel. Copyright © 2016 by Forks Over Knives, LLC. Reprinted with permission from Touchstone, a Division of Simon & Schuster, Inc.

H E A L T H Y S C H O O L F O O D . O R G 1 0

TOP 5 MISCONCEPTIONS ABOUT FOOD: A DOCTOR’S DAILY EXPERIENCEby MICHELLE MCMACKEN, MD

3“CHICKEN, TURKEY, FISH, AND

EGGS ARE HEALTHY SOURCES OF PROTEIN.”

Chicken, turkey, fish, and eggs contain significant amounts of cho-lesterol and saturated fat, in many cases as much as beef, so they are not “heart healthy” foods. Plant-based sources of protein contain zero cholesterol and far less saturated fat. Chicken and turkey usually contain antibiotics, pesticides, and fecal contam-inants, and have been associated with salmonella, staph, and other infectious disease outbreaks. Chicken, fish, and eggs have been associated with an increased risk of diabetes. Almost all fish contain mercury, which can cause neurologic and cognitive problems; many also contain polychlorinated biphenyls (PCBs), a toxin associated with cancer.And a recent study showed that eggs cause intestinal bacteria to make a substance called TMAO, which can trigger heart attacks and other cardiovascular events.

Whole plant foods supply plenty of protein, and they don’t come packaged with cholesterol or high levels of saturated fat. Instead, their protein is bundled with fiber and many necessary nutrients! Great plant-based sources of protein include lentils, chickpeas, black beans, kidney beans, soybeans, and quinoa. Green vege-tables such as spinach, collards, broccoli, and peas are also quite high in protein per calorie. But remember, it’s not necessary to seek out plant foods high in protein, since a varied whole-food, plant-based diet will naturally provide enough protein, without special effort.

4“I CAN’T EAT CARBS.”

Many people are mistakenly led to believe they should avoid carbohydrates, particularly for weight management and diabe-tes control. Instead, they focus on proteins — especially animal proteins — and fats. Sadly, this approach actually increases the risk of chronic disease and death,and it deprives people of the nu-merous nutrients found in carbohydrate-containing foods. It is true, however, that not all carbohydrates are created equal. Refined, highly processed carbohydrates can raise triglycerides, promote weight gain, and drive up blood sugar. On the other hand, starch-es that come from whole grains bring fiber, essential fatty acids, B vitamins, zinc, and protein into our diets and provide an excellent source of energy. Beans, legumes, starchy vegetables, and fruits are other healthy carbohydrate sources. Balancing these foods with non-starchy vegetables is an optimal way to eat for weight loss, diabetes control, and reversal of heart disease.

5“HEALTHY FOOD IS TOO EXPENSIVE.”

You don’t need to shop at a gourmet health food store to find nutritious foods. Actually, some of the healthiest foods are the least expensive, and they are readily available at most grocery stores and many local farmers’ markets. Beans, lentils, brown rice, and frozen vegetables are usually inexpensive, especially when bought dried and in bulk. (Organic fruits and vegetables can cost more, but eating nonorganic plant-based foods is still more nu-tritious than eating meat, chicken, fish, eggs, and dairy, organic or otherwise.) Even when processed foods and animal products are sold cheaply, they are expensive in terms of the cost to your health. What you may save now, you could end up spending later in pharmacy co-payments and medical bills!

Michelle McMacken, MD, is an internal medicine physician and assistant professor of medicine at NYU School of Medicine. She has more than ten years of experience practicing primary care, directing a medical weight-loss program, and teaching doc-tors-in-training at Bellevue Hospital Center in NYC.

This article was originally published on ForksOverKnives.com.

As a primary care doctor, I spend my days taking care of patients with diabetes, high blood pressure, high cho-lesterol, heart disease, and obesity. I also see “healthy” patients whose eating habits are starting them on the road to a future filled with doctor’s appointments and hospital visits. I enjoy reminding my patients that their fork can be more powerful than my prescription pad when it comes to preventing and reversing chronic diseases. This conversation usually uncovers some common misconceptions about food and nutrition. Here are five myths that I hear almost every day, among patients and colleagues alike:

1“I NEED TO EAT MORE PROTEIN.”

Many people don’t realize that the average American consumes more than twice the Recommended Dietary Allowance (RDA) of protein, most of it from animal products. Unfortunately, ani-mal-based proteins have been shown to promote faster growth, not only of normal cells but of cancer cells, and have been linked to a variety of cancers as well as heart disease, diabetes, Alzhei-mer’s disease, and kidney stones.

Plant foods contain plenty of protein, and a whole-foods, plant-based diet actually provides exactly what’s recommended in terms of protein requirements – about 8-10% of total daily calories from protein. This happens naturally when people eat a diet of diverse, whole plant foods – there is no need to count grams of protein! And unlike animal proteins, plant proteins from whole foods are not associated with cancer or other chronic diseases. In fact, these foods actually prevent many of the diseases we see today!

2“I NEED TO DRINK MILK TO HAVE

STRONG BONES.”Many people equate dairy with calcium, strong bones, and the prevention of osteoporosis (low bone density). Generations of ad-vertising slogans have perpetuated this idea. However, dairy isn’t the answer here. Studies show that dairy products may actually increase the risk of fractures related to osteoporosis!

The biological purpose of cow’s milk is to support the rapid growth of a calf. Humans have no nutritional or medical need to consume the milk of cows or any other nonhuman species. Cow’s milk has significant levels of female hormones, and usually contains antibi-otics, pesticides, saturated fat, and cholesterol — substances that definitely do NOT do a body good! Dairy has been specifically linked with prostate, ovarian, and uterine cancer, as well as heart disease and early death.

The best sources of calcium come from the earth, in foods such as kale, broccoli, bok choy, and Brussels sprouts. As a bonus, these vegetables are high in vitamin K, which is also important for strong bones. Beans may be an especially good source of calcium, be-cause they are also high in phytates, antioxidant compounds that may enhance mineral absorption (despite common perception to the contrary) and thus protect bone density. Many brands of soy milk, almond milk, orange juice, and tofu are fortified with calcium and vitamin D, just as cow’s milk is artificially fortified with these nutrients. However, there is no need to specifically target calcium sources in the diet; a diverse, whole-foods, plant-based diet will provide all of the calcium you need.

H E A L T H Y S C H O O L F O O D . O R G1 1 H E A L T H Y S C H O O L F O O D . O R G 1 2

H e l p i n g t o P ro m o t e a P l a n t Ba s e d D i e t f o r t h e S a k e o f A n i m a l s , P e o p l e a n d t h e P l a n e t.

Th a n k you t o t h e C oa l i t i o n f o r H e a lt h y S c h o o l F o o d f o r C o n t r i bu t i n g t o t h at G oa l !

a n i m a l w e l f a r e t r u s t . o r g

C A P R E S ES A L A D Though historically treated as antipasti, this Caprese salad is also a lovely main dish, if you’re looking to eat lightly during hot summer evenings. Pressing tofu gives it a texture similar to that of buffalo mozzarella.Serves 4

1 14 ounce package of extra-firm tofu, drained, rinsed and pressed for 30 minutes

3 medium sized Roma tomatoes, sliced into 1/4-inch rounds 8 to 10 basil leaves, washed and dried Extra virgin olive oil Balsamic vinegar Dried oregano, to taste Salt Freshly ground black pepper

Directions: 1. Slice the tofu into even halves. Then cut the two halves in half,

evenly. Finally, slice each quater in half so that you’re left with 8 rectangular slices.

2. Place the 8 slices in a glass baking pan. Drizzle a few drops of the balsamic on each rectangle of tofu and rub it in to coat and cover the slice. Flip each slice over and repeat to coat the other side. You should end up with a pretty, marbleized pattern on each piece of tofu.

3. Repeat the above step using the olive oil, again just drizzling a few drops on each slice, rubbing it in and then doing the same to the second side.

4. Cover the pan with plastic wrap and let the tofu marinate for 20 minutes.

5. Place the marinated tofu “mozzarella” on the serving plates. Lay the tomatoes and basil atop the tofu slices. Just before serving, drizzle one last time with a little balsamic vinegar and olive oil, and sprinkle a little oregano, salt, and pepper over each plate to taste.

Variation: Rather than serving this as a layered salad, try dicing the tofu and tomatoes and finely chopping the basil. After the tofu cubes marinade, toss them in a serving bowl with the diced tomatoes and basil. Season with oregano, salt, and pepper and serve.

This recipe is from the soon to be released cookbook: NYC Vegan, Iconic Recipes for a Taste of The Big Apple, copyright © 2016 by Michael Suchman and Ethan Ciment, Vegan Heritage Press. Used with permission.

R E C I P E

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S P I C E D S W E E T P O T A T O T A C O S Makes 12 to 16 tacos Ready in 35 minutes

1 very large sweet potato (about 1 pound)½ small red onion, cut into ¼-inch dice (about ½ cup)2 small garlic cloves, minced (about 1 teaspoon)1 (15-ounce) can pinto or black beans, rinsed and drained (about 1½ cups)½ cup frozen sweet corn kernels, rinsed½ teaspoon ground cumin½ teaspoon ground ancho chile, or to taste Sea salt12 to 16 corn tortillas1 ripe Hass avocado, pitted and peeled2 Roma (plum) tomatoes, cored and cut into ¼-inch dice (about 1 cup)3 scallions, white and green parts, thinly sliced (about ¾ cup)¼ cup finely chopped fresh cilantro2 tablespoons fresh lime juice (from 1 lime)

1. Cut the sweet potato lengthwise into ½- to ¾-inch-thick sticks.

2. Place a steamer basket in a sauté pan, and add 1 to 2 inches of water to the pan. Cover and bring to a simmer. Place the sweet potato wedges in the steamer, cover, and steam until the sweet potato is cooked through but not too soft, 7 to 10 minutes, making sure not to overcook. Remove the sweet potato from the pot and set aside.

3. In a large skillet, place the onion, garlic, and 2 tablespoons water. Cover and cook over low heat until the onion is translucent, about 10 minutes.

4. Add the reserved sweet potato, beans, corn, cumin, ancho chile, and salt to taste. Gently fold to coat the sweet potato with the spices. Cook over medium-low heat until heated through, 5 to 7 minutes. Remove from the heat.

5. Line a plate with a large, clean, damp dish towel. Warm the tortillas one at a time for about 20 seconds on each side in a dry skillet set over medium heat. Or, if you have a gas stove, place a tortilla straight over the flame for a few seconds on each side. As you heat the tortillas, stack them on the damp towel and cover the tops of them with the towel to retain moisture.

6. Place the avocado in a small bowl and use a fork to gently mash it.

7. To form the taco, spread some avocado on half of each tortilla. Spoon some beans and sweet potato on top, then add the tomatoes, scallions, and cilantro. Drizzle with some lime juice. Fold each tortilla in half over the filling. Serve at once.

Recipe developed for Forks Over Knives Family by Darshana Thacker.

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NEW YORK CITY SLIDERS 1 pound russet potatoes, peeled and quartered 4 ounces chopped green chili2 cups masa harina or fine cornmeal3 cups pinto beans, cooked1 teaspoon baking powder1/2 teaspoon salt

1 envelope Sazon seasoning (preferably natural or home-made)1 bunch scallions chopped1 bunch cilantro choppedWater

Cook the potatoes in boiling salted water until they are tender. Pass them through potato ricer to a large bowl. Add the chili, masa harina (or cornmeal if using), beans, baking powder, salt, Sazon, scallions and cilantro. Add water slowly, up to a cup, until the mixture comes together. Shape the dough into 6 patties and dip each in olive oil. Bake them in a hot oven (425 degrees) until lightly browned.

Homemade Sazon 1 tablespoon salt1 tablespoon black peppercorns, toasted and ground1 tablespoon garlic powder or granulated garlic1 tablespoon dried or toasted and ground coriander seed

1 tablespoon cumin seed, toasted and ground1 tablespoon oregano, dried1 tablespoon Annatto (achiote) seeds

Mix ingredients together well and use 1.5 teaspoons for each packet of the Goya Sazon your recipe calls for.

Recipe developed for the Cool School Food program of the Coalition for Healthy School Food by Chef Noah Sheetz.

R E C I P E

SMOKEY TEMPEH, KALE & POMEGRANATE SALAD Serves: 4-6

Marinated Tempeh1 package soy tempeh, cubed¼ cup soy sauce¼ cup balsamic vinegar2 tablespoon maple syrup1 tablespoon liquid smoke

Salad1 large bunch of lacinato kale (or another kale or green), washed and chopped½ cup pomegranate seeds1 Asian pear, thinly sliced2 tablespoons freshly squeezed lemon juice2 tablespoons olive oilsea salt

Place the tempeh cubes in a mixing bowl or container. In a small mixing bowl stir together the liquid ingredients, and pour over the tempeh. Let marinate for at least one hour, or even overnight for more flavor. Once marinated pan fry the tempeh cubes in a skillet. Serve in salad.

Place the chopped kale into a large mixing bowl, and add the lemon juice, olive oil, and a dash of sea salt. Massage the kale with your hands until it is tender, about 4 minutes. Add the marinated tempeh, pomegranate seeds, and pear to the kale. Toss well, then season with the tempeh marinade to taste.

This light and tasty recipe was originally shared in Jenné Clairborne’s Holiday 2013 e-cookbook, Nourish. It can be enjoyed as an entree salad or as a nourishing side dish.

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The Coalition is seeking board members who can who can help us grow! Contact Executive Director, Amie Hamlin (amie@healthyschoolfood.org) or Board Chair, Marilyn Mayers (mmayers@halstead.com) if you are interested in learning more.

O U R V E G E T A R I A N S C H O O L SWe are so proud of our role in in helping PS 244 in Flushing, Queens transition to an all vegetarian menu. It is the first public non- charter school in the country to do so. We also helped the Peck Slip School, PS 343, located in lower Manhattan, to transition to a vegetarian menu. This past year we held Family Dinner Nights at both schools. Vegan cardiologist Robert Ostfeld, MD, was our fea-tured speaker at the Peck Slip Family Dinner Night. We also provided an after-school cooking program at PS 244. Would you like to see more schools adopt a vegetarian menu? We have schools that are interested, and are looking for others who may be. Let us know if you would like to help with this effort!

V I S I T I N G V E G A N C H E F SLast spring, we featured three visiting vegan chefs, including Chef Brenda Beener from Seasoned Vegan, Jenné Claiborne from Sweet Potato Soul, and Joy Pierson, Jorge Pineda, and Benay Vynerib from Candle Cafe.

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S I L E N T AU C T I O N00 & Co. for Matthew Kenney - matthewkenneycuisine.comBob Miles - milesofmusic.tvCandle Cafe - candlecafe.comCarson Skin Rejuvenation - carsonskin.comChef Fran Costigan - francostigan.comColin Campbell, Ph.D., Dinner and Lodging - nutritionstudies.orgCrunch – crunch.comDinner wtih Victoria Moran - mainstreetvegan.comDr. Bronner’s - drbronners.comFrey Vineyards - freywine.comHunnyBon - hunnybon.comJivamukti Yoga - jivamuktiyoga.comJoel Furhrman, MD - drfuhrman.comJuice Press - juicepress.comJulie A. Karp Ph.D. Lotus Foods - lotusfoods.com

Matt & Nat - mattandnat.comMooshoes - mooshoes.comNatural Gourmet Institute - naturalgourmetinstitute.comRiverdel - riverdelcheese.comRob Ostfeld, MD, Dinner at Candle Cafe West - montefiore.org/cardiacwellnessprogramRouxbe Cooking School - rouxbe.comSamana Unlimited - tamannavaswani.comStanford Inn by the Sea - stanfordinn.comTerri - terri.comTuxedo Cat B&B - tuxedocat.us/bed-breakfast/Vaute Couture - vautecouture.comVEDGE - vedge.comVeggie Gourmet Cooking Class for Two veggourmet.wordpress.com

R A F F L EBarry’s Boot Camp - barrysbootcamp.comBead & Reel - beadandreel.comBook Publishing Co. - bookpubco.comCheezehound - cheezehound.comCitiBike - citibikenyc.comCynthia King Dance Studio - cynthiakingdance.comEden Foods - edenfoods.comEmmy's Organics - emmysorganics.comFollow Your Heart - followyourheart.comForks over Knives - forksoverknives.comGristle Tattoo - gristletattoo.comIf You Care - ifyoucare.com Klean Kanteen - kleankanteen.comLarry’s Southwestern Sauces - larryssouthwesternsauces.comLittle Choc Apothecary - chocny.comNutiva - nutiva.comPurple Carrot - purplecarrot.comSea Snax - seasnax.comSurya Brasil - surya.comSwerve Fitness - swervefitness.comV-Dog - v-dog.comVEGG - thevegg.com

G I F T B AG SBarnana - barnana.comDr. Macdougal’s - rightfoods.comEden Foods - edenfoods.comEdward & Sons - edwardandsons.com Emmy's Organics - emmysorganics.com Fruit Bliss - fruitbliss.comHealth Warrior - healthwarrior.comNature’s Bakery - naturesbakery.comNutiva - nutiva.comPurely Elizabeth - purelyelizabeth.comRaw Revolution - rawrev.comSea Snax - www.seasnax.com Soap Box Soaps - soapboxsoaps.comWholesome - wholesomesweet.com

VO L U N T E E R SWe are so appreciative of our volunteers who help us throughout the year and at our gala. As a small organization, we depend on volunteers, and they make a big difference. If you'd like to help out, contact Kelley Wind, our Program Director.

NYC: Omowale Adewale, Kristal Aliyas, Tim Chan, Jenné Claiborne, Gabrielle St. Claire, Mimi Clark, Shade Ibe, Sarah Falvo, Shavonne Fairclough, Katia Grigorieva, John Joseph, Julie Karp, Tashya Knight, Gail Mayer, Michelle McMacken, MD, Manny Negron, Joy Pierson, Roland Regos, Annamarie Russo, Ginamarie Russo, Kimberly Silver, Mary Wendt, MD, Simone Wilson, Kristie Wong, and Marc WoodITHACA: Jordan Bass, Lori Freer, Angela Johnson, John Kelly

STAFF:Cassandra Flechsig - Food UnEarthed TeacherLeigh Gage - Communications ManagerAmie Hamlin - Executive DirectorCarmen Melo & Marcia Melo - Food UnEarthed Snack PrepKelley Wind - Program Director

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