Posts Tagged: Grilda Gomez

Food banks in Fresno and Tulare consider merger

UC Cooperative Extension in Tulare County has a long history of collaboration with FoodLink, the local food bank. For that reason, the nutrition, family and consumer sciences advisor and nutrition educators are closely monitoring recent negotiations about a proposed merger of FoodLink for Tulare County, Inc., with the Community Food Bank in Fresno County.

The Visalia Times-Delta reported that UC Cooperative Extension was one of the organizations represented at a meeting about the potential merger last Friday, which also included Kaweah Delta Healthcare District, Pixley-based Be Healthy Tulare and United Way of Tulare County.

“I guess one of my fears is there is an inherent distrust of Fresno,” the story quoted Cathi Lamp, nutrition, family and consumer sciences advisor for UCCE in Tulare County and a former FoodLink board member. Lamp said she is concerned the merged food bank would be based in Fresno County, and Tulare County's needs might be ignored.

Julie Cates, UCCE nutrition program coordinator, told me FoodLink of Tulare County has long focused on distributing quality, nutrient dense products and partnering with agencies, such as UCCE, to provide nutrition education. 

"We were able to have our teachers at the school receiving the 'farmers market' write testimonial emails and one teacher submitted letters from the fourth-grade students," Cates said. "I am very pleased with this outcome, as it illustrates how the food distributions are migrating from the inner to outer circles of the social ecological model in which we are striving to serve, reflecting universal behavior change."

View a one-minute video about one of the collaborative projects conducted by FoodLink of Tulare County and UCCE Tulare County:

Pumpkin - It's great for pie and pi!

Fall is my favorite time of year, because well, that is when pumpkins are in their full glory. Whether they are on display at a record setting weight of 1,985 pounds at the Half Moon Bay's annual Giant Pumpkin Weigh-off, arranged with assorted gourds on your fall table, or cut as a jack-o-lanterns for Halloween these simple fruits are an autumn treat. At the University of California Cooperative Extension UC Cal Fresh Nutrition Education program, we delight in all things pumpkin. At some schools we provide simple agriculture lessons teaching second-graders that pumpkins have ribs and cousins (zucchini and watermelon) just like people.

At Snowden Elementary in Farmersville, Mrs. Joy Smith fully utilizes this amazing squash. She incorporates the pumpkin and its many seeds to teach students about math. These skills are reinforced using tactile and spatial relations. Two excellent educators partner to demonstrate how the seeds can be added, multiplied and placed in arrays. Nutrition educator Grilda Gomez partners with Mrs. Smith to provide nutritional data related to eating the “meat” of the pumpkin as well as its seeds. For Smith and Gomez, pumpkins are not just great for pie but also for pi. Upon completion of math activities, the students continue celebrating the wonders of pumpkins by carving jack-o-lanterns with their high school buddies. While many of the students have eaten pumpkin pie, few have ventured beyond sugary variations of the fruit. On this day the students also get to enjoy a tasty treat prepared by Gomez, pumpkin spread served on whole wheat toast slices.

“Tastes like my ‘buela’s empanadas,” remarks a student.

Yes, similar to the mixture in empanadas, this recipe allows the students to enjoy the full flavor of pumpkin with very little added sugar. Pumpkins provide a terrific supply of Vitamins A and C. They are not just for dessert either. Pumpkins are a wonderful addition to creamy vegetable soups. Winter is approaching, but it’s not too late to pick this versatile squash.

Pumpkin spread

• 16 oz. can pumpkin
• 1/2 cup sugar
• 2 teaspoons pumpkin pie spice
• 1-2 tablespoons lemon juice

Mix in an pan and heat on the stove until it bubbles. Let cool slightly. Ready to eat warm or cold. Store in refrigerator up to 4 days. Use on toast or bread, tortillas, waffles and pancakes.

UC nutrition educator Grilda Gomez, back row far right, poses with the students and their jack-o-lanterns.

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