Posts Tagged: healthy

Adults with disabilities learn nutrition, grow gardening and cooking skills

CalFresh Healthy Living, UC and UC Master Gardeners partner with nonprofit MORE in El Dorado County

A nonprofit serving adults with intellectual and developmental disabilities in El Dorado County, MORE has found kindred spirits in helping their clients live fuller and healthier lives – the staff and volunteers of University of California Master Gardeners and CalFresh Healthy Living, UC.

Since 2018, these programs – both affiliated with UC Agriculture and Natural Resources – have helped enrich the lives of about 60 clients at MORE, which offers services ranging from independent-living skills development to job training and placement.

“This is exactly the kind of partnership that we like to make with the community,” said MORE CEO Susie Davies, who has been with the Placerville-based organization for 40 years. “This has just been incredible; our people have learned above and beyond what we could even have imagined in nutrition and gardening.”

The three-party partnership, which Davies calls a “win-win-win,” offers a course that combines gardening and nutrition lessons, as well as a new cooking and food safety-focused class developed by educator Cailin McLaughlin in collaboration with MORE staff.

During one session, MORE clients enjoyed preparing a “plant part salad,” following a botanical lesson on the edible components of plants – fruits, roots, leaves, seeds and stems. “It was fun to cut the celery and broccoli,” said Jared (first names are used to protect privacy). “I like pouring the sauce in.”

“I liked everything about creating the salad,” said Deanne, another participant.

“MORE is the dream site, the best you could ever hope to go to, with the programming and the clients always being lovely and really just being down for anything,” said McLaughlin, a CalFresh Healthy Living nutrition educator at the Central Sierra UC Cooperative Extension office. “It's just a really cool place to be.”

CalFresh Healthy Living, UC is one of the organizations in California that teaches nutrition to people eligible for SNAP (Supplemental Nutrition Assistance Program). UC Davis administers the SNAP-Ed grant and UC Cooperative Extension educators deliver the lessons throughout the state.

‘Part of our MORE family'

Through the gardening and nutrition program, clients learn and apply their skills in the garden and greenhouse at the MORE facility and in the nearby Sherwood Demonstration Garden maintained by UC Master Gardeners of El Dorado County.

“The participants get a chance to harvest, plant, pull weeds and learn about integrated pest management, both in the vegetable garden and in the orchard,” said Tracy Celio, the local UC Master Gardeners program manager who worked with former CalFresh Healthy Living, UCCE educator Miranda Capriotti to develop the program.

“It's a very good program,” said Tony, a MORE client. “I can learn things.”

While experiencing the pride in bringing fresh produce to their home or to the MORE kitchen for use in the meal service, the clients are also taking away nutritious and healthy recipes. Jordan Postlewait, director of community access programs at MORE, said participants now know how to use ingredients from the garden to create dishes such as tomato salsa and fruit salad.

“They've taken the recipes that Cailin has given them and they go home and serve their whole group home what we had made for a snack,” Postlewait said. “They are paying attention to what they're eating.”

As a result of this awareness and knowledge of nutritious foods, Davies said that MORE clients are healthier, more energized and alert, and ready to learn. She is quick to credit the expertise and enthusiasm of McLaughlin, CalFresh Healthy Living, UCCE program coordinator Mariana Garcia, and the UC Master Gardeners staff and volunteers.

“They have the same dedication and commitment to excellence in their preparation for every session as our staff,” Davies said. “They just became part of our MORE family.”

“I like seeing Cailin and Tracy and all the staff who are my friends,” said Kenion, a MORE client.

Cooking lessons create possibilities for kitchen time, jobs

In April, two groups, each composed of six people, began participating in a new five-session course combining nutrition, food safety and basic cooking techniques. Each two-hour session included a nutrition lesson, a physical activity and time in MORE's commercial kitchen.

“It was fun getting in the kitchen and learning how to prepare my own meals,” Jared said. “I learned how to safely use a small skillet.”

Another participant, Kyle, said he uses the recipes to cook for his roommates. “I liked learning new cooking skills and recipes,” he said.

McLaughlin adapted a youth-oriented healthy eating curriculum, approved for use by CalFresh Healthy Living, UC, and tailored it for adults at MORE.

“The whole goal is to get them closer to an independent living circumstance, where either they can live in a group facility or have their own apartment – and knowing how to cook and identify healthy recipes is a huge component of that,” McLaughlin explained.

The guided kitchen experiences – and equipment like plastic safety knives – not only benefit the participants but also give their family members reassurance and confidence to include them in meal preparation.

“We've actually been asked by staff at MORE, and also by clients' parents, where we got the knives, because they would like to have their family member in the kitchen with them, if they can do it safely,” McLaughlin said. “They didn't know things like safety knives existed; they didn't know you could adapt a silicone food guard to keep them from burning themselves on a burner.”

In addition to enhancing the clients' family time, the cooking lessons could also set them up for future employment. Davies said she is in talks with a local chef about establishing a culinary training for the clients.

“This cooking program could be a preparation program for them to be involved in the culinary training program,” she said. “That's what we're really excited about.”

McLaughlin added that, for future sessions of the cooking and food-safety series, past participants have expressed interest in serving as kitchen aides and mentors.

Partners nurture clients' relationships with nature, community

Empowering clients with new skills and fostering a sense of ownership of the garden are both cornerstones of the partnership programs. Beginning in 2019, participants from MORE each adopted a tree in the Sherwood Demonstration Garden orchard to monitor and nurture.

“Almost every time they come to the garden, we check those fruit trees,” Celio said. “The trees are doing so many things throughout the year, so they're following the cycle: they watch the leaves drop; they watch the fruit come in; they see what a freeze does to their tree; they see what pests do to their tree.”

The participants experience the challenges of gardening – from managing rabbits and squirrels to coping with the loss of a pear tree due to disease – as well as its many joys.

“I liked seeing the butterflies and different plants; the butterflies drink from the bushes,” said Jen, a MORE client. “My favorite thing is the rose garden.”

At the same time, the clients have built strong relationships with the core group of UC Master Gardener volunteers and the dozen or so “vegetable garden crew” volunteers. Celio stressed that the garden programs, which were recently recognized by the statewide UC Master Gardeners program with a Search for Excellence Award, are truly collaborative.

MORE participants often bring their own ideas; one man, for example, became interested in composting and worked with MORE staff to establish a worm bin at the MORE facility garden. 

“Every time I see that client, he will tell me how the worms were doing and he'll tell me how healthy the plants are that are growing next to the worm bin,” Celio said, adding that he also worked at a table during a MORE fair, teaching other clients and their family members about vermiculture.

Advocating for the greater good of the community is central to another CalFresh Healthy Living, UC collaborative project at MORE, in partnership with Stanford University's Our Voice initiative. Using an online tool and app, 12 clients have been taking photos and sharing feedback on their health and wellness experience at MORE, specifically about their walking trail. With that information, they are building a case to make the path safer and more enjoyable.

Responding to their feedback, along with the other partnership programs that are building vital skills and community, demonstrate to MORE's clients that they are appreciated and respected.

“The request from the people that we serve is that they want to be seen, they want to be heard, and they want to be valued by other community members,” Davies said. “And this is really showing them that they are valued and being seen and heard.”

CalFresh Healthy Living, UC helps connect Native youth with Native foods

Program with Foothill Indian Education Alliance teaches healthy eating to young people of many tribes

More than a tutoring center, the Foothill Indian Education Alliance facility in Placerville also provides cultural activities for youth in El Dorado and Amador counties affiliated with a broad diversity of Native American tribes.

In addition to traditional crafts like drum- and jewelry-making, the center began offering a food component last summer, through a partnership with CalFresh Healthy Living, University of California – one of the agencies in the state that teaches nutrition to people eligible for SNAP (Supplemental Nutrition Assistance Program).

“A lot of the kids, because they don't live on a reservation or their family might not be connected to a local tribe, don't know a lot of their history or their foods,” said Cailin McLaughlin, nutrition educator for CalFresh Healthy Living, UC, based at the UC Cooperative Extension office in El Dorado County. “Food is a good way to explore any heritage because food is at the central point of a lot of cultures and customs – sharing meals and sharing stories behind it.”

Last spring, McLaughlin worked with Hal Sherry, the head tutor at Foothill Indian Education Alliance, to create a new, five-week “summer camp” during which youth would learn about and prepare Native foods in the center's kitchen, primarily with ingredients from its backyard garden.

Sherry said that the experience provided the participants – 10 elementary school students and seven middle or high school students – an important perspective on the interconnectedness of all living things.

“Part of the objective of the program is for them to understand that each one of us is part of the natural order of things, and that we have to do our part to fit into that cycle,” he explained. “There's kind of an ecological lesson that's also being learned…and we don't want to put poisons in our bodies, and we don't want to put poisons in our environment.”

Program combines cultural lessons, nutrition information

For the summer program, McLaughlin selected a curriculum centered on garden-based nutrition, and infused it with elements of Indigenous food ways.

“We predominantly picked ingredients that had cultural significance to Native American communities, so things like blueberries, blackberries, pine nuts, squash, things of that nature,” she said. “So we could feed into the history of that ingredient, why it's important to the Indigenous communities – and then give (the students) the nutritional information about it.”

After the youth prepared chia seed parfaits – from a recipe that is part of a series developed by CalFresh Healthy Living, the California Indian Museum and Cultural Center, and the Center for Wellness and Nutrition – a Foothill Indian Education Alliance staff member shared that Native hunters would eat chia seeds for strength before a long hunt.

Many of the participants had never had chia seeds before, and the parfaits were an “absolute favorite,” in the words of McLaughlin.

“I wish we could have made them more often!” said Lacey, a fifth grader who participates in the center's programs year-round.

In addition to working outside in the garden, Lacey said she also liked cooking in the kitchen during the summer camp – and the fact that the young people could take the lead.

“It was all the kids doing it, but (McLaughlin) was just supervising and making sure we were doing it right – it was really nice,” said Lacey, who identifies as Miwok.

Sharing within families, across tribes

Active participation by the young people is one of the strengths of the program, according to Sherry. He expressed admiration for McLaughlin's engaging teaching style, which eschews “lectures” and instead draws the participants into lively conversations about the nutritional content of the ingredients.

“Hopefully they're going to retain some of that knowledge and information and then remember: ‘You know what, yes, I think I would like to have some corn and some beans tonight, because that's going to help my bones grow strong and my eyesight get better,'” Sherry said. “That's really a big part of what we want them to come away with.”

At the end of the summer program, participants also came away with a binder of recipes from a cookbook of Native American dishes, “Young, Indigenous and Healthy: Recipes Inspired by Today's Native Youth.” James Marquez, director of the Foothill Indian Education Alliance, said he heard from students that they were bringing many of the lessons from the program back to their homes.

“I've heard the same kind of thing from parents and grandparents, who have said how wonderful that was and that kids come back home and have an interest in cooking and trying to serve nutritious meals to their families,” Marquez said.

That crucial sharing of knowledge also happens between and among staff members and students, as the center comprises members of many tribes, from South Dakota Lakota to Navajo.

“We serve Native people, we don't care what tribe they come from – they're all welcome,” Marquez said. “What we do represents a lot of different tribes, so we share information from one tribe to another, and that way people can appreciate everybody and what we have to bring to the table.”

Talia, a sixth grader who participated in the summer program, said that she enjoys that cultural sharing.

“I like how I can learn new things…and how I learn more about the people around me,” she explained. “It's also fun to learn about other people's cultures, and what Native American they are, too.”

McLaughlin went on to partner with Foothill Indian Education Alliance on a “Cooking Academy” program during this past fall, and is planning another spring/summer program for 2023, as well. The ongoing teaching and sharing of food ways is just one part of a long process to recover and rebuild Native American cultural traditions.

“Unfortunately, there was a very concerted effort to obliterate the Native culture on this continent; it was a very intentional, very deliberate effort to just stamp that culture out like it had somehow never existed,” Sherry said. “Now there's a much greater awareness of what a terrible thing that was, and so it's like trying to regrow a new garden over an area that was severely burned…and it's being done all over the country.”

Celebrate Healthy Soils Week with free events Dec. 5-9

California Healthy Soils Week 2022 kicks off Dec. 5 on United Nations' World Soil Day. UC Agriculture and Natural Resources is joining the California Department of Food and Agriculture and other organizations in highlighting the benefits of soil health and biodiversity.

During the week of Dec. 5-9, CDFA will present a biodiversity webinar, the UC Master Gardener Program will host two Facebook LIVE webinars and UC Cooperative Extension will co-host a Sustainable Nutrient Management & Soil Health Field Day in Salinas. Details about the free events are below.

Monday, Dec. 5 at 10 a.m.
WEBINAR: Building Belowground Biodiversity CDFA Secretary Karen Ross and members of the Belowground Biodiversity Advisory Committee – composed of world-renowned scientists – discuss how soil biodiversity may impact soil health. The BBAC is tasked with preparing a report of their recommendations on biodiversity indicators as a proxy of soil health and ecosystem functions. This webinar will discuss the importance and impact of belowground biodiversity on soil health and presenters will also share some of their research findings. Register at https://us02web.zoom.us/webinar/register/WN_Jy4iuXb4TyydYcLXTcfThw.

Tuesday, Dec. 6 at 10 a.m. 
Healthy Soil: In nature sometimes less is more. Understanding the nature and composition of soil is the first step in our understanding of how to achieve sustainable, healthy soil in our gardens. Mike Corby, UC Master Gardener volunteer in Contra Costa County, will give tips for improving soil health in the garden. To join this 30-minute UC Master Gardener Program LIVE on Facebook, go to https://fb.me/e/4tavSVutB on Dec. 6 at 10 a.m. No registration is required. A recording of the webinar is published on YouTube at https://youtu.be/Y9M5uQtzLyk.  

Wednesday, Dec. 7, at 10 a.m.
Harnessing the Magic of the Soil Food Web: Turning Dirt into Gold. Soil is the foundation for life providing habitat, recycling wastes and toxins, providing structural and nutritional support for plants. Over the past 150 years, more industrial practices have replaced natural methods that degrade soil structure and degrade populations of soil organisms, weakening the natural control of soil borne diseases and pests. This has contributed to a reliance on the use of chemical fertilizers, insecticides and herbicides. These chemicals not only affect the soil, but the biodiversity of organisms that rely on the soil and the plants that grow in it. Nurturing soil is one of the best things you can do as a gardener. Plants thrive in soil that is teeming with life.

Kit Veerkamp, UC Master Gardener volunteer in El Dorado County, will discuss why this really matters and how to modify your soils to improve plant health and reduce disease and pests. To join this 30-minute UC Master Gardener Program LIVE on Facebook, go to https://fb.me/e/4VJE3wZA1 Dec. 7, at 10 a.m. No registration is required. A recording of the webinar is published on YouTube at https://youtu.be/Hqd-XDy81H0.

Wednesday, Dec. 7, at 11 a.m.

Web Soil Survey Presentation: Hosted by California Natural Resources Conservation Service, the Web Soil Survey provides soil data and information produced by the National Cooperative Soil Survey. It is operated by the USDA Natural Resources Conservation Service (NRCS) and provides access to the largest natural resource information system in the world. NRCS has soil maps and data available online for more than 95% of the nation's counties. Moderated and presented by Phil Smith, California NRCS area resource soil scientist, and Tony Rolfes, California state soil scientist. This is a presentation on Web Soil Survey and other soil web tools for gathering soils information and maps. Register here. 

Friday, Dec. 9, at 9 a.m.

Sustainable Nutrient Management & Soil Health Field Day will be held from 9 a.m. to 3 p.m. at the Agricultural Center Conference Room at 1432 Abbott St. in Salinas.

Presentations will include

• Climate-smart nutrient management for cool-season vegetable crop production by Cole Smith, UC Cooperative Extension staff research associate.
• Co-composted biochar application in intensive vegetable rotation: On-farm trial review by Laura Murphy and Sacha Lozano, Monterey and Santa Cruz Resource Conservation Districts
• Latest developments in measuring soil health: The 4 most responsive indicators by Meagan Hynes, California State University - Monterey Bay
• Healthy soil incentives and Ag. Order 4.0 requirements by Monica Barricarte and Claire Bjork, Central Coast Water Board
• Avenues for improving nitrogen cycling in vegetable production by Richard Smith, UC Cooperative Extension vegetable crops advisor
• In-field soil health assessment & compost spreader calibration by Jessica Chiartas, UC Davis

Five Certified Crop Adviser nutrient management continuing-education credits have been requested for attending the Sustainable Nutrient Management & Soil Health Field Day. To register or for more information, visit http://ucanr.edu/2022snmfd.

Visit the Healthy Soils Week website to see the full lineup of events and partners. To find more healthy soils information on social media, look for the hashtags #SoilHealth and #HSW2022. 

Sixth graders nurture wheelbarrow garden, grow community connections

After harvesting and cooking their produce, students ask for seconds of kale

How do you get notoriously finicky sixth graders to eat their leafy greens? Have them grow the vegetables themselves.

Students in Riverside have that unique opportunity through a hands-on gardening and nutrition class at Ysmael Villegas Middle School, with help from CalFresh Healthy Living, University of California Cooperative Extension Riverside County (a part of UC Agriculture and Natural Resources).

“We have middle schoolers asking for seconds and thirds of kale – that's not something that's typical!” said Claudia Carlos, program supervisor for CalFresh Healthy Living, UCCE Riverside, which implements SNAP-Ed locally (the educational arm of the Supplemental Nutrition Assistance Program, formerly known as food stamps).

Growing and tending kale, mint and snap peas in two wheelbarrow gardens on the Villegas campus, the second cohort of students capped their 12-week class with a cooking lesson. A simple recipe combining their kale with tomatoes, onions and coconut milk was a big hit.

“It's one thing to tell youth they should eat healthy, but not until they actually grow the food do they actually take a lot of pride in that food they've grown and harvested,” Carlos explained.

By the end of this school year, about 75 students (in three cohorts) will have taken the class, during which they explore career pathways in gardening, agriculture and nutrition – while cultivating new skills and healthy habits such as choosing nutritious snacks and incorporating exercise into their day. Techniques developed by the UC help encourage effective behavior change.

“In this exploratory class, I've learned how to plant, and take care of plants,” wrote one student, in evaluating the class. “I can use these skills later on in life most likely, and I also learned how to be more healthy.”

Teachers observed that other students also have taken steps to apply their new skills and knowledge.

“They become more confident in themselves and their abilities to make healthy choices for themselves and their families – and to advocate for their parents to buy that kale and actually eat it,” said Daisy Valdez, community education specialist for CalFresh Healthy Living, UCCE Riverside, who is helping teach the class.

Valdez also has been training Villegas teacher Kim Weiss, so that Weiss – a first-year full-time teacher – is empowered to teach future cohorts. Both Valdez and Weiss noticed that nearly all of the youth have been enthusiastic about getting their hands in the soil, watering and weeding regularly – even taking care of the “worm hotel.”

“Students are very invested in the plants, how they are doing and their well-being,” Weiss said. “They ask if they can come back to the class and help care for the plants and worms; students worry about who will take care of the plants and worms after they leave.”

In addition to basic gardening and cooking skills, the class also incorporates lessons about herbs and spices, beneficial insects and pollinators, and cultural dimensions of food. The kale cooking lesson, which recently took place during Black History Month, presented a chance to teach about African food and culinary traditions.

“It allows them to not just connect to the garden but also to connect to their peers and to connect to the world around them,” said Valdez, who added that the garden, planted in a pair of cheerful red wheelbarrows, also beautifies the campus and sparks conversations among their schoolmates about food systems.

The Villegas partnership with CalFresh Healthy Living, UCCE Riverside also benefits the entire school in other ways, with programs reaching hundreds of students and community members. In spring 2021, under Valdez's supervision, students created a “food access board” that shows how to obtain healthy and affordable food through CalFresh EBT, farmers markets, WIC and other resources.

The board, which has been set up in the library, cafeteria and lobby, is seen and used by students and family members. Valdez also engaged parents and the broader community by hosting gardening and nutrition workshops.

This year, Villegas students will have the opportunity to further deepen their cultural connections through a new Youth Participatory Action Research project, in which they explore their personal and family histories through the lens of a meaningful and healthy food item, practice or tradition. Youth will then share their findings with school peers and administrators.

As Carlos noted, these young people will not forget such engaging and immersive experiences with food any time soon. In their evaluations, many students wrote that they learned valuable lessons about compost, care for plants and insects, and healthy eating.

And, as one sixth grader said: “I also learned that kale and coconut milk is amazing!”

Online ordering for fast food inconsistent with healthy beverage law, study finds

Lack of specific language for online context makes assessing compliance difficult

Beverages offered on fast-food restaurant websites and platforms such as DoorDash, GrubHub and UberEats often do not adhere to the spirit of California's healthy beverage law for children's meals, according to a new study from University of California researchers.

California's healthy-by-default beverage law (SB1192), which went into effect at the beginning of 2019, requires restaurants to offer only plain or sparkling water with no added sweeteners, unflavored milk, or unflavored non-dairy milk as the default beverage in “kids meals.” The law also requires that menus, menu boards and advertisements for those meals include only approved default options.

The law was passed to address increasing rates of childhood obesity and related chronic diseases, with sugary beverages factoring as a significant contributor to those poor health outcomes.

“Healthy-by-default beverage laws work by making the healthiest choice, the easiest choice for families,” said the study's lead author, Hannah Thompson, senior epidemiologist for the UC Nutrition Policy Institute and assistant adjunct professor at the UC Berkeley School of Public Health. “Drinking sugar-sweetened beverages like sodas has been directly linked to health problems such as Type II diabetes, heart disease and cavities.”

Researchers at the NPI – a program of UC Agriculture and Natural Resources – found that most fast-food restaurants serving low-income census tracts did not offer beverages online in a way that is consistent with SB1192. The study focused on those neighborhoods because children from low-income families consume sugar-sweetened beverages in greater quantities, likely exacerbating health disparities.

Published online in the journal Public Health Nutrition, the study looked at a random sample of 254 “quick service restaurant” sites and collected observations from their restaurant-specific websites and three of the most popular online platforms that deliver their menu items – DoorDash, GrubHub and UberEats.

Researchers developed four increasingly restrictive criteria – incorporating beverage availability, upcharges and presentation of beverage options – to assess the implementation of SB1192 in these online ordering contexts. Half of their observations met their most lenient criteria, while less than 6% were consistent with their most restrictive – findings that Thompson called “discouraging.”

“It means families have to work harder to make the healthiest drink choices for their children,” she said. “This also means the law is likely not nearly as successful as it could be in its intent to help reduce sugary drink consumption by kids.”

The researchers had to create their own criteria for “compliance” with the law because, as written, SB1192 does not specifically mention online ordering, which has become increasingly popular due to the COVID-19 pandemic.

“Part of what makes it hard in the online context is that the law was written using language very specific to the in-restaurant physical space, making interpretation of compliance with the law for meals sold online challenging,” Thompson explained. “I'd love to see amended language in the law specific to meals sold online.”

Thompson also said she would like to see “clear and effective” communication with fast food restaurants and online delivery platforms so that they fully understand the healthy beverage law – as well as the use of a monitoring system that could help ensure compliance.

“Laws, which target system-level changes, are one of the most important public health tools we have to reduce sugary drink consumption and improve health for youth of all backgrounds,” she said. “But laws are only as strong as the structures in place to ensure their successful implementation.”

The other NPI-affiliated authors of the study are Senior Evaluators Anna Martin and Ron Strochlic, Evaluation Associate Sonali Singh, and Associate Director of Research Gail Woodward-Lopez, the principal investigator.

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