Bringing it Home (BiH) has begun! Well, not quite yet. Our Community Chef, Maya Stansberry, has just come on board to organize and lead BiH. It’s a big task, but we have no doubt of her ability to make BiH a huge success! Check out her background:
Prior to taking on the responsibilities of BiH’s Community Chef, Maya was a student of Kingsborough’s Culinary Art’s program and also worked as a student aide at KCC Urban Farm. After graduating in 2015, she went on to study sustainable agricultural practices at the University of California Santa Cruz. In the midst of getting her hands dirty, Maya deepened her awareness of the inequalities throughout the current food system, further fueling her desire to be a resource to others and develop ways to make cooking a part of their unique lives. In addition to her work with BiH, Maya is attending Hunter College’s Food Science and Nutrition program.
Please join us in welcoming her!
Read more about Bringing it Home at the program’s homepage.
Last year, NRC Culinary Arts students participated in Chefs for Impact, a benefit where NYC chefs gathered raise funds to deliver e-Learning to rural Africa. They worked aside Chef Andrew Whitcomb from Colonie and Mark Henegan from Madiba, serving as Chef Assistants.
They’re doing it again this year, tomorrow, November 19th! Join me in congratulating our students for their hard work and dedication. Go NRC students and Chefs for Impact!
Photo by Kristyn Ulanday, Chefs for Impact
KCC Urban Farm was just awarded a grant from Ample Table for Everyone, a non-profit that works to “mitigate food insecurity in the five boroughs of New York City by addressing the key causes: lack of time, lack of money, inaccessibility to nutritious food, and unfamiliarity with a variety of healthy ingredients, cooking methods and recipes.”
Our program, Bringing it Home, will teach participants basic cooking skills using both familiar and unfamiliar produce. BiH will empower everyone with the skills and confidence to cook at home for themselves and their families.
Visit Bringing it Home on the blog to find out more about the program including the schedule of workshops and recipes that have been created by students and staff.
See you on the Farm!
Recipes by student Farmer Chef Lilja with the assistance of Farmer Mike
KCC Urban Farm Veggie of the Week: Ground Cherries (Physalis Pruinosa)
- Ground cherries are thought to be originated in Central and South America.
- The ground cherry is a species of Physalis, and it is technically a fruit. It is part of the nightshade family, which includes tomatoes, eggplants, and tomatillos.
- It is best to plant ground cherries indoors 6-7 weeks before transplant. Transplanting takes place after the danger of frost has passed, and the soil is warm.
- Ground cherries can produce up to 300 fruits per plant, and can keep going until frost season.
Today’s story is about turning our compost pile, with the help of the nice folks over at the Liberty Partnerships Program at Kingsborough.
In the deepest depths of the kingdom of Kingsborough’s Urban Farm, towards the T1 building and behind the student beds lies the mysterious Mount Compost. Rumor has it that this mountain is made of garden waste and the bodies of fruits and vegetables that never get eaten. They say that mysterious figures wearing sun hats and farm clothes add to the mountain every week. It is believed that otherworldly forces transform this plant matter into soil. I know the truth. Mount Compost is made of much more than just the bodies of our fallen plant brethren. Mount Compost is composed of a network of of Bacteria, Fungi, and Protists that digest plant matter and convert it into the rich soil that we use on the farm.
By Ben Hanon, KCC Urban Farm Student Aide
Today’s story is about staff distribution, one of the most exciting times of the year. We hope you enjoy!
The sign outside the farm gate seemed simple enough. It told the staff and faculty what time the distribution of vegetables began. 11:30 A.M. on the dot, never a second too early, and never a second too late. From the back of the farm looking out, the farm crew could see a sea of bodies. Bodies of people who had dedicated themselves to two things. The first was serving the Kingsborough community to the best of their ability, the second was getting their farm fresh organic veggies before our stock ran low. This crowd had been waiting all year as students came and went as they pleased to student only distributions of produce. They were ready, they were hungry, and we were ready to serve them.
On July 20th, Kingsborough’s Northeast Resiliency Consortium Culinary Arts program hosted an employer event where our partners from Workforce1, a program of NYC’s Department of Small Business Services that connects qualified candidates to job opportunities in NYC, and a manager from a local Chipotle restaurant, came to KCC to talk about jobs in NYC’s fast-paced culinary industry. Additionally, participants were invited to directly apply to food service positions available at Brooklyn’s Barclays Center. The highlight of the event was a past NRC Culinary Arts participant who shared his experience in the program and how it impacted both his employment and personal life.
KCC Students! Did you know you can get FREE and FRESH farm produce grown and harvested on campus from KCC Urban Farm? Not only will you get bunches of produce, but you’ll also be able to sample yummy recipes of what you can make with what you take. Distributions happen every Thursday beginning at 11:30 and will continue until everything is gone.
Locations alternate between KCC’s Single Stop (V-231) and KCC Urban Farm (between T8 and T2). This week’s distribution is at Single Stop. Stop by at 11:30, bring your KCC ID, and get ready for fresh, delicious, and healthy food!
Do you watch the widely popular cooking competiting, Master Chef? If you’re watching this season, take special note of Shelly Flash. In 2013 she enrolled in our very own Northeast Resiliency Consortium under the Culinary Arts training program. Shelly completed the program and, with 9 banked college credits, immediately enrolled in KCC’s Culinary Arts program.
From a recent KCC press release, Chef Thomas Smyth, Director of KCC’s Culinary Arts program, noted that Shelly was “extremely eager to get started learning. She has a wonderfully effervescent spirit and a unique, undeveloped talent for cooking, which serves her well as a MasterChef contestant. We’re proud of her, and are rooting for her all the way.”
If you’re interested in building or refining your culinary experience, check out KCC’s NRC training program. Participants receive:
- Full suite of employment readiness services
- Job placement assistance and job retention services
- College enrollment assistance
- The opportunity to bank college credits
- Personal supportive services
We have a few Application Sessions remaining for this summer’s cohort. Sign up to find out more about our exciting program!