Our preceptor, Debbie, was nice enough to give Liz and I Friday off. So I am finally sitting down with my coffee watching the Today Show…something I can say I am a professional at doing.
My week at the rehab clinic was amazing. I could really see myself being a dietitian in a setting like that. It was definitely a mix of community and clinical. We read labs, looked at electrocardiograms as the patients exercised, performed individual nutrition consults, taught a nutrition lecture and most importantly, socialized with them. They loved hearing about us, especially Liz who is from Illinois. Of course when they heard I was from here, the first question out of their mouth. “Oh, where did you go to high school?” It’s definitely a New Orleans thing. The patients were very sad to see us go but they will soon have more interns to socialize with!
Monday, Wednesday, Friday: patients in the Phase 2 part of rehab are there for 30 minute lecture about nutrition, health or exercise. This week was nutrition, specifically protein. And 60 minutes of supervised exercise with heart monitors attached at all times. Diabetes patients take blood sugar before and after and no one is dismissed until the nurse gives the okay for blood pressure and sugar.
We had many emergencies this week with blood sugar. Note: gum does not have sugar in it. Why do people think this?! I witnessed a nurse (a while back) give a patient a piece of orbit gum for a hypoglycemic episode. The sugar alcohols may have a tiny effect on blood sugar, but clearly she didn’t know what she was doing. Cardiac rehab wasn’t messing around. We emptied sugar packets into apple juice! How’s that for a sweet drink?!
Monday, Tuesday, Thursday: patients from Phase 3 (those who completed rehab) are invited to join for a monthly fee. They come back during “open hours” on these days. Since the exercise physiologist, nurse, and dietitian must be in the exercise room, the hours for open are limited to 2 each day. Which is plenty of time to get a few steps in on the treadmill. This is the best group!! The ladies go to lunch once a month at exactly 11am when the restaurant opens, cake is made for the first Tuesday of each month for the birthdays, they come in church clothes and don’t break a sweat. Oh the list goes on. Debbie had to control the birthday cakes because they were bringing one on each persons actual birthday which turns out to be all the time.
They do not sweat. This is a requirement for them. Most of them have lunch dates immediately following. The makeup looks exactly the same as when they arrived too. I never thought I would hear the words “Oh, you look so beautiful today” coming from the nurse to a patient who was there to exercise. I never got a picture of the exercise room but here is the set up Liz and I made for our vegetarian presentation.
There was also a sign in the room I thought was really cool. “Tough times never last. Tough people do.” For the next two weeks I’m at Ochsner Baptist Foodservice. Report time 9AM. Perfect time for me to get some long runs in. Also, breakfast and lunch served daily. Count me in!!
Recipe alert! I made this delicious Pumpkin Chocolate Chip Coconut Bread yesterday during an hour of sheer boredom. My amateur food critics, Lauren, Erin and Roger have given the stamp of deliciousness approval. Some slight changes made: waaayyyyyyy more chocolate chips, add coconut flakes, make 1 cup whole wheat flour, take out sour cream. Easy peasy. Oh and the batter makes about 1 large loaf and 1 small loaf. Cue the plethora of pictures!
Some other exciting things I have been up to lately. In picture form of course.
Delicious salad from Reginellis. I do believe its called Green Salad with a citrus vinaigrette.
Lemon Blueberry muffin from the Crescent City Farmers Market. Nom Nom.
Coach on a Stick. No other comment needed.
Speed workout Thursday was once again a great success. Props to Erin and Lauren for running so fast in this
fall humid weather!
Until next time! Eat Smart and Move More. And Geaux Tigers and Saints!
One word: hilarious. I found myself giggling at every thing the patients did today…and for good reasons. They are so happy and full of life. I cannot wait to be old and have no shame. Seriously, this woman was dancing and singing around the room between circuits like no one was watching.
A little history on cardiac rehab. Six weeks after a cardiac event (MI, cabbage, stent, heart transplant) the patient is eligible for Phase 2 of rehab. This includes a 12 week session of 1 hour low impact exercises and 30 minutes of nutrition education. 3 times a week!
And they love it. Or most of them do. Some men are being forced by their wives. But other than that, the bunch is lively and ready to get started. And I mean it. Class didn’t start until 9, but you better believe they were there at 8:15 to drink the decaf coffee and socialize.
Things they are particular about:
–Temperature. It must be below freezing in the room. By government law it must be 70 but by older people law it must feel like 64. Because who wants to sweat when working out in church clothes anyway?!
– Music.Oldies are the only goodies and they will have nothing else…unless its Christmas time of course. I believe I heard Splish Splash, My Boyfriend’s Back and Love Shack enough for a lifetime today.
– Equipment. They must know who is on the stationary bike. They keep tally on the machines…especially if the machine they want is taken. They will flat out tattle if they don’t get what they want at that moment. It is awesome.
– Socializing. One woman was more concerned about telling her friends that her children’s cousin by marriage ex-wife’s daughter-in-law was finally graduating from college this December than pushing the bike pedals.
– The Family Tree. They want to know everything about you and then tell you about their life and all medical history. Once again. No shame.
– Blood Glucose and Blood Pressure They take BS (if they have diabetes) and BP before and after. They can tell you the number from any day at any time. Oh and for some reason the BS is always perfect until they get to the clinic…then it sky rockets. Not sure what that is all about…….
– The Team. On staff is a nurse, exercise physiologist, and dietitian. That’s it. So they get to know each other very well throughout the 12 weeks. The patients want updates on their lives and everything social they can get their hands on.
–Interrupting. Oh boy. This one is great. They love doing this and they won’t even feel sorry about it. Poor Debbie, our preceptor, was giving a lesson on seafood and was suddenly not giving a lecture because the patients had taken over. Talking about buying tuna steaks wholesale, how to cook shrimp, and why they can’t eat catfish unless its fried. One patient even answered his phone during the lecture and was holding a full conversation while sitting in the front row. Then proceeded to fall asleep half way through. What a great day!
I’m hoping to get a picture of the exercise room (with no patients in it of course). Liz and I were thrown into the lions den today and did nutrition consults and follow ups but it went great. We are also teaching the nutrition lectures Wednesday. We have 4 classes to teach vegetarianism. Should be an interesting topic…by the way, Debbie already told us they will leave if we mention eating beans without meat. Not surprising! I wouldn’t eat them without meat either.
Also some exciting news! I PR’ed (made a new personal record) this past Sunday in the 10k category. I eliminated 5 minutes from my CCC time in April. Can’t wait for it to get a little cooler so I don’t look like a drowned rat after 1 mile!
Until next time! Eat Smart and Move More.
As of Thursday at 6pm, I was officially finished my WIC state office rotation. I learned so many things about WIC behind the scenes. On Wednesday, Liz and I visited 2 WIC clinics in the New Orleans area. It was definitely an eye opening experience. I even got my finger pricked and checked my hemoglobin. It was 12.4 which means I’m going to live. Hooray!
Did you know? WIC does not operate on a credit card system like Louisiana Purchase? The mothers must come in every 3 months or so and sit in on nutrition education and pick up ticket vouchers that have certain items listed on them. These are the only grocery items WIC will cover for the week.
Anyway, Thursday Liz and I presented our farmers’ market research PowerPoint and case studies to Sheila and then headed to the crescent city farmers market to hand out WIC market checks to those who came. We had about 7 moms and children in 3 hours. Not as much as Sheila would have like, but it was a Thursday afternoon and not that many vendors out. We gave each mom a little education about how to use the checks and sent them on their way to shop. We even got to pet and play with some pretty boxers!!
After the farmers market, I headed to City Park to meet up with Lauren and Erin for our new tradition: Thursday sprint workouts. Of course I was nervous because Lauren is a freak of nature and runs like she is being attacked by a lion. But it was so much fun. Proof of finishing 4 miles (2 total sprinting). Oh and our awesome shoes that somehow are the perfect match for each other.
On Friday, all the interns met up to tour some places in Elmwood that we rescheduled because of the hurricane. First we visited River Oaks Psych. I don’t know too much about it except there are some STRANGE food fears in this world. The intensive therapy they offer is strict and they do not play around. 1/2 pound weight gain per day is the goal for everyone and if you don’t meet it you are put on probation and you must drink ensure plus until you gain the weight. Not fun. Sorry but no pictures from the psych hospital allowed.
Next we stopped at Elmwood fitness. Oh my goodness. I was there last about 10 years ago and I hardly remember it. I thought the wellness center was a club and resort until I saw the renovated Elmwood. A full caffe and cafeteria, crazy large studios, an upstairs cardio wing, downstairs weight lifting auditorium, and indoor and outdoor pools. Wait, I forgot about the poolside bar and grill. Molly Kimball, local famous dietitian, showed us around and got to know each of us during our time there. I rotate with her the second week in January. New years resolutions will most likely be the topic of the week. I will go with her to the WGNO news segment, help with topics for the news article and write a draft, and much more. I cannot wait! Here are the pictures of the ridiculous Elmwood fitness.
I forgot to mention that before we headed to Elmwood we stopped at Starbucks to indulge in our first skinny pumpkin latte (1/2 the syrup) of the season!! Lauren made friends with the cashier, of course, and we informed him that a sign was grammatically incorrect in the store. We had to take a picture with it because it was so awful. Didn’t know Saturday owned the time 12-1!!
Thanks Andrea for the picture! Ok back to the tours. We made our last and final stop at Reinhart foodservice. All the sales personnel there are dietitians!! Super awesome. And they are adorable and so nice. Think Reese Witherspoon in Sweet Home Alabama or Emily from the last bachelorette, only better. Here are some pictures of the warehouse!
I am currently working on a post about common nutrition myths. Stay tuned for more. Next week I’m headed to Ochsner Cardiac Rehab. Can’t wait to dip a little into clinical rotations.
Until next time! Eat Smart and Move More. And Geaux Tigers and Saints!!
blueberry pumpkin oven pancakes, breast feeding wic case, Louisiana wic, oven pancakes, pizza dough, pumpkin oatmeal cookies, wic farmers market nutrition program, wic fraud, wic state office, wic vouchers
This week I am reporting to you from the WIC State Office in Benson Tower in downtown New Orleans. For all those unaware, WIC stands for Women, Infants, and Children. It helps low income pregnant mothers, nursing mothers, and children through age 5 purchase grocery items needed for proper growth and development. Like SNAP (formerly Food Stamps), you have to qualify. The eligibility requirements and other imperative information can be found on the federal WIC website. And contrary to popular belief, not everyone can reap the benefits of WIC. Children or mothers must be at nutritional risk and signed off by a doctor before qualifying. And its enrollment requires clinic visits to receive food tickets and nutrition education classes for every voucher redeemer. It’s concept is perfect but with every government regulated program, fraud is often (read: always) an issue.
Liz and I were introduced to the two private investigators that WIC has on staff in Louisiana. For the whole state, the grant only has room for two PIs. And they must travel the entire state to make sure vendors are doing their job correctly. Larger corporations have automatic systems that scan the commodities WIC provides, but groceries with 3 or fewer cash registers are often the target for fraud investigations. These PIs are awesome at what they do and they have told us many stories. Let’s just say it is true…just when you think you have heard it all, here comes another one that will blow your mind.
I’m working on a case with a breast feeding mother who is struggling to help her 1 month old gain weight with mothers milk and formula. Another great feature of WIC is the access patients have to supporters in breast feeding, formula feeding and general nutrition education for the children. Dietitians are available by appointment and topics include anything from pacifiers to techniques to weaning.
I’m also putting together a PowerPoint for Sheila, our preceptor, on 5 states and the policies implemented for the WIC Farmers’ Market Nutrition Program. WIC recipients are eligible for 6-$4 vouchers to be used at the markets in the area. The farmers work with them to get the right amount of produce for the $4. The recipients must go to the market to obtain the vouchers and some markets (like crescent city) are matching the vouchers and giving mothers an extra $24 in market tokens. What a generous idea!! In Louisiana, we only have ~$9,000 for the whole state to share in market money. There is no other state in the US that has less than $30,000 to split between WIC recipients at the markets. Louisiana is trying to step up for next year as long as 80% are redeemed. Sheila is working around the clock to promote the vouchers and get women and children to buy from the farmers. I think we may get a market raise next year with all the work she is putting in!
Anyway, here is my work space. And yes, I was actually referencing those books. I didn’t just open them for good looks in the picture.
I have been cooking up a storm lately. I have a few more recipes to share with you.
I have been avoiding the Chocolate Covered Katie blog like the plague because something about the term “healthy desserts” seriously bothers me. They are not healthy, they are lower calorie. The term healthy is used so loosely now. I could put “healthy” in front of trans fat and people would fall for it. So sorry if I offend you Katie, but please eat something besides low-calorie desserts. Your arms look like wet noodles. But I caved in when I saw No-Bake Pumpkin Oatmeal Cookie Bites. I have been craving fall weather and have been slightly depressed with the humidity and fogging glasses. This was going to be the perfect cure!! Even if it was Chocolate Covered Katie. Well they were delicious. One problem. Katie says they make 21 bites. But I added extra pumpkin and oats and still only made 13 smallish 2-bite cookies. Her bites must have been microscopic because there is no way I was going to stretch 21 cookies out of that batter….no way. Creation finished! Oh this is only half. Mom and I have been snacking.
Another recipe I have discovered is this awesome olive oily pizza dough. It makes 2 batches. So I made one and the other is in the freezer ready for the next pizza. One thing about my pizza I cannot stand: when people put chicken on it. That is an automatic “you ruined the pizza” label in my opinion. My dream pizza has every vegetable you could imagine and more. Who doesn’t like a pizza with banana peppers, bell pepper (every color), onion, garlic, spinach, green onion, tomatoes, artichokes, asparagus, broccoli and freshly grated mozzarella?! The crust was outstanding and I highly recommend it…especially with the whole wheat option because I cannot comment on the full all purpose flour version. I added garlic powder, greek seasoning and a drizzle more olive oil to the top before baking in the oven a few minutes. I then added the toppings and baked until they were finished. The only picture I have is of the dough mixing. Didn’t snap a picture fast enough before it was gone!
One last recipe, I promise. This one I made tonight. Blueberry Pumpkin Oven Pancakes derived from this recipe. Some changes: half whole wheat flour, canned pumpkin added to batter. It took the entire 25 minutes but it was well worth the wait. It came out great. It must be good if my Dad enjoyed blueberries. Here’s a few snapshots.
Scrambled eggs with green onion are the perfect protein to add to this brinner (that means breakfast for dinner…watch Scrubs and you will understand).
The weather man better not be lying about tomorrow because it’s time for another long run! Humidity 61% by 7am, High of 81. Yes please!!
Until next time! Eat Smart and Move More.
A fun-filled weekend has officially come to an end as I sit in bed trying to keep my eyes open…and it’s only 4:30pm.
I started off my Friday night by enjoying an evening with some of the Tulane ladies, and friends Miguel and Chris. Aly hosted a sushi making party. Now you may be thinking this could be a disaster waiting to happen for me…well you are correct. Let’s just say I like too many goodies inside my nori and rice to make a perfectly closed sushi roll. I loaded that puppy up with extra rare salmon, pan seared in seasame oil, avocado, some delicious spicy garlic orange sauce Aly made, julienne cucumber and mango, green onion and sweet potato crunchy crumbs. It was fabulous!! I tried a piece from Aly, Erin and Lauren who all made equally unique combinations of rolls. Aly had even more toppings including gluten free panko, purple cabbage, bean sprouts, basil, sesame seeds and much more. Oh and it wouldn’t be a dietetics party if we didn’t use brown rice!! Aly worked at a sushi restaurant back in Rhode Island while going to school at Johnson & Wales. If you have never heard of it, go look it up. It is a great school that has recently made headlines in New Orleans for starting a culinary medicine program at Tulane. We could really use something like that here! Can’t wait for Aly’s party she throws next…not to say I’m using her for her culinary genius-ness, but maybe.
After I left Aly’s party, I went straight to Baton Rouge for the LSU game on Saturday. It was once again a great time tailgating, only this time we had some extra help getting there. My mom used her keen eyes to spot this beauty on the side of the road in our neighborhood. She picked it up on the way home and it now belongs to us! Now, we did not steal this like most people thought. Finders keepers, losers weepers. It took ONE trip and no heavy lifting to get to the tailgate and things we included on our trip: BBQ pit and stand, beer pong table, tote bag of plates, forks, etc and 3 folding chairs. There is no way Roger and I could have dragged all this and the ice chest in one trip. Unveiling time!
I should also note that next game there will be purple and gold bows on the cart. You thought everyone was jealous yesterday? Wait until they see it after I decorate!!
Anyway, while playing some beer pong, I spotted my friend Genevieve out the corner of my eye. She graduated with me in nutrition and I hadn’t see her since May. We were catching up when all of a sudden her friends came over and we were being dragged across the sidewalk to see someone. This someone was Ryan Phillipe! We took a picture with Genevieve’s friends phone and told him hello and carried on our way. After telling people this, I began to notice 1. no one believed me because there is this new rule in the techy world about “picture or it didn’t happen” and 2. no one knew who Ryan Phillipe was. I was telling a bunch of freshman TigerBand trumpet players I took a picture with him. They looked so confused and I told them he was the star in Cruel Intentions. Later I realize they looked at me like I had 3 heads because they were only 5 years old when that movie came out…so shameful. Anyway, I finally received the proof late last night. Here it is!
Today, I am cooking up some veggie soup. My Granny gave me her recipe a while back, but you know Grandmothers. They don’t want to write anything down so you have to make sure you hear it correctly and remember it. There was no long story about her recipe. In fact she was probably cranky at the time, nothing unusual , and wanted to hurry me along. Here is what she said. “Add water, tomato paste, vegetables and meat. Let cook for the whole day.”
Well good thing I don’t need a recipe to cook because I surely wasn’t getting one from her. I did as she told me. Cut up vegetables. This time I used zucchini, squash, corn, turnips, red potatoes, red, yellow and green peppers, onion, garlic, celery, carrots, green onion, diced tomatoes, snap beans and cabbage. Water to cover veggies and tomato paste to tint water. I also diced up some roast and threw it in the pot. I let mine cook for hours on low and the house smells so good. Cabbage is last to go in, almost right before you take the pot off the heat so it doesn’t get incredibly soggy. Here is a picture before and after the cabbage!
Until next time! Eat Smart and Move More.
What a week it has been! Edible schoolyard was a great rotation to start my internship! Here are some things I worked on during the week:
Monday we met with April and discussed some curriculum options for us to brainstorm. That night I brainstormed topics for table toppers in the cafeterias. The schools have implemented a system for the tables that includes a fresh plant in water, a compost bucket and an informational sheet they like to call table toppers. They are printed and put into 4×6 frames each week.
The first topic that came to mind was milk. I got the chance to observe lunch Tuesday and I was confused at the number of kids who ate the entire piece of fruit and all their veggies, but didn’t open the milk. I know there is a high prevalence of lactose intolerance in the African American community, but this could not justify the amount of milk being wasted. Milk has turned into the table topper for next week. Here are the 3 table toppers I completed!
With the information for the table toppers, I made a monthly parent newsletter. This is brand new to edible schoolyard, so I was honored when April asked me to head up the first one and provide a standard for the ones to come. Here is the one I completed!
The list of tasks I did this week goes on and on. But some highlights include clipping and making herb bundles, watching the kids make pesto, food ABCs with the kindergarteners, planting marigolds and cucumbers with the 2nd graders, and hanging out with our preceptor April! She has a culinary degree from the Culinary Institute of America but chooses to spend her time helping school food reform and teaching kids about eating healthy and gardening. Seriously need to be a special person to do that!!
I took plenty of pictures to show you some of the edible schoolyard gardens and kitchens. I only wish I had the opportunity to do something like this in grammar school. It is a great program and the kids LOVE it. I went to Samuel Green today to help a 1st grade garden class de-worm the soil that the worms created from the compost. All the scholars know what goes into the compost and what it does. In fact, each table in the cafeteria has a small compost bucket available to them. And they use it!! Here are the pictures, ad nauseam.
The garden at Samuel Green Charter School
Langston Hughes Charter School has chickens in this garden. Slightly odd..no completely strange. I quote the gardener when someone walked out. This was her greeting. “Wanna pet the chicken? You can pet Elizabeth. She looks like she needs a good rub down.” Umm no thank you.
It was definitely a great week! I learned so much about this program in the charter schools. It is nice to see so many of the kids enthusiastic about gardening and eating healthy. Side note: next spring the scholars will harvest the peanuts. How cool!!
Up next: WIC state office in Benson Towers for 1 week.
Until next time! Eat Smart and Move More. And Geaux Tigers and Saints!!!
I figured now was a great time to give you an update on my running. Here are the races I am currently signed up for and a short description. And I mean short because I definitely don’t want to bore you with all this running talk.
Jazz 1/2 marathon – October 27th. This race starts on Poydras Street and features Convention Center Road, St. Charles Avenue, and Audubon Park track. Turn back around and repeat! I am so excited about this race. It supports the cancer program at Children’s Hospital in New Orleans. Like any race in New Orleans, fun and drinking will be the main focus and then racing. Something different about this race: it is on a Saturday! And don’t worry, I already checked. LSU isn’t playing the day of the race. Here a picture of the course from last year, but it is the same for this coming year.
The Color Run 5k – November 17th. With a fabulous group of Tulane interns! In fact, our team name is “The Fab 40.” Just for clarification, we are the 40th Tulane intern class. In case you have never heard of the color run, here is a little description. Wear white, get splattered with paint while you run. I am all in!! This will take place at the Lakefront Arena. Unfortunately, this is the same day as the LSU/Ole Miss football game. I have graciously given my ticket to my Mother, who it originally belonged to. And because any dietetic intern would want to know, I looked up the nutrition facts of the paint. It is edible, but calorically dense. Interesting enough! I will be sticking to real food that day. This is what the race will look like.
Woman’s Hospital 1/2 marathon – December 9th. Women only! This race will take me on a great scenic tour of Baton Rouge. I’m extremely excited about this one because I love running in the cooler weather.
Rock n Roll 1/2 marathon – February 24, 2013. The race that started it all. The race I hope to participate in every year. It is just that much fun. Every mile marker is designated with a stage and a band rockin’ out. Hence, rock n roll. Maybe one day I will venture to do the whole marathon, but right now it is placed nicely on the back burner on a low setting. When I finished my half marathon last March, all I could think about was how I was so glad I wasn’t only half way finished. Here I am at the start with great friends from LSU: Amany, Gina and Ashley!
So in case you didn’t know, half marathons are 13.1 miles. And honestly, it’s not that bad. People sign up for these races with the intention to walk the entire time. The race coordinators understand this and allow about 4 hours for walkers to complete the course. You can get plenty of gossip in while walking a race at this length! I prefer to put my ear buds in and go, no looking back.
It may be my pure stubbornness, but when I stop to walk, I feel weak. I don’t go for runs unless I know I can run the entire time. But this also helps with pace control. I must not start out too fast (like many people do), only to end up out of breath soon and walking. Ok enough boring you.
Here’s a picture of my new purchase from Varsity Sports. My Mizuno Wave Inspires are about 6 months old, but it was time to downgrade them to walking shoes. When my knee starting giving me problems again, I knew the shoes were done. I successfully logged over 350 miles on them! Back to Brooks and this time: the Ravenna 3! They are light and comfortable.
Now if you will excuse me, I will be taking these bad boys for a run this morning. I will let you know how they hold up!
Until next time! Eat Smart and Move More.
Well, I survived Day 1 and the most vigorous part: the best 7.5 mile run ever! Thank you mother nature for such gorgeous weather that allowed for a lightning fast(ish) and considerably less sweaty run. Keep it up!
April, the director and chef at Edible Schoolyard (ESY) Nola, told us all about the wonderful program many of the charter schools in New Orleans have adopted. In case you were wondering, charter schools are basically allowed to do whatever they want and still receive excellent funding. Since they push academics so much, the ESY has really stepped up its curriculum to make sure students are incorporating healthy lifestyles and wellness into all subjects.
For example, the Arthur Ashe Charter School just opened this year with an amazing new campus in Gentilly, including a teaching kitchen and gardening room. Sadly, the budgets and grants did not support the salary for a physical education teacher and coach. So through a program called Playworks, the school now has a PE teacher and the students have organized recess. Liz (the intern I will be rotating with) and I were surprised to find out that these schools hold academic hours from 8am-4:45pm. Can you imagine? The best part: every child is served a hot breakfast at the beginning of the day (they don’t even have to arrive early for this) and the upper grades go for a community tour around the campus (1/2 mile) before ANY subjects are taught. I was floored when April told us this. What an excellent idea! The school will also be the future home of a 1 acre garden. This is an ESY dream come true. The goal is for the children to understand the concept of where the food they are eating comes from. They attend gardening and cooking classes as well as use these tools in every other subject learned. Arthur Ashe is a fabulous school and the children are just precious and so eager to learn. Oh and they called the children “scholars” which I think is awesome!
Today, in the ABCs food class, the kindergarten class learned about the letters A and B. We talked about different foods that start with these letters and sampled apples, apricots and blueberries. The apricots were not a favorite even though we tried to convince them it was “mother natures gummy bear.” They described the taste, texture, temperature, and smell of these foods. We gave “snaps” for the scholars who answered a question correctly or enjoyed the tastings. Those who did not like the food were polite and told us “I tried my apricot, but I did not care for it.” The class was great and I had to hold back a few laughs!
April also took us to a few other charter schools to see the teaching kitchen and gardens. Joseph S. Clark, John Divert and Samuel Green topped the list. These schools are a blank canvas for what ESY has to offer. And with children/scholars who are knowledge sponges, it is the perfect opportunity to incorporate such great habits into a routine.
The rest of the week includes Liz and I working with Miguel. I just need to stop for a moment and inform you of what happened. Over the weekend, Miguel came to the potluck with another intern, Alyssa. He is from Johnson and Wales in Rhode Island, which allows students to participate in an internship for a few months. We got to know him a little at the party since he had just moved down about 3 days earlier. Fast forward to this morning: he shows up at our rotation. Small world, right? So we will be collaborating with Miguel on curriculum and newsletters from ESY. Anyway, it’s pretty relaxed. Do the work at home and just check in at Ashe charter at 11am every day. Easy enough!
Well I better get working on some flyers for the cafeteria tables. Need to brainstorm some topics that are scholar-friendly! I will leave you with this picture from this morning. Moms and their “first day of school pics”….
Until next time! Eat Smart and Move More.
This weekend was definitely one for the books. There are so many things about New Orleans that I love…so many things that make me proud to call it home. I went for a joy ride down to the Crescent City Farmers Market where I picked up some beautiful creole tomatoes and indulged in a coconut popsicle from the best vendor! Good news: the knife sharpener at the market made an appearance this week. He told Lauren and I that he had been away because of a work related injury and surgery. He is back in business every weekend so stop by and get some knives sharpened! And don’t be afraid to bring him the biggest, baddest knife in town. Roger brought him a cleaver. You know, because everyone needs a sharp cleaver for chopping meat at the tailgate. Anyway, fellow interns and friends, Erin and Kate stopped by as well to check things out. Erin also purchased a coconut popsicle and golden delicious apples and Lauren bought the largest zucchini I have ever laid eyes on. Talk about beautiful! I also came across a wonderful array of peppers. If I had known what to do with them, I would have purchased them all. But a picture was good enough at the time.
After the farmers market, I decided to stop at the Rouses on Baronne St downtown. This particular store is unique in a few ways. First, they are the first supermarket to have an aeroponic herb garden on the rooftop. Check out the link to see Randi Rousseau on WDSU visit the garden and try some fresh cuisine from Chef Jack Treuting. Second, they cater to many of the New Orleanians who work downtown who need a quick lunch. With a full line of hot, ready-to-eat meals, a customer may have trouble deciding between hot noodle bowls, fresh artisan sandwiches, in house cooked prime meats and seafood, or other varieties of incredible food items. Third, there is a permanent tailgating stage in the parking lot. Need I say more?
Upon entering, Lauren and I were stopped by a chef cooking up a storm with the smell of fresh citrus surrounding the area. His name was Allison (a true cajun with a true cajun accent) and he became a great friend almost immediately. You are automatically my friend if you offer a sampling of great food and then let me taste every infused vinegar and olive oil in the store. He was sautéing zucchini and squash in orange olive oil with pine nuts, basil salt and orange zest added at the end. He then tossed this with spring mix and Parmesan cheese. Delicious! The oil and vinegar company was CresCendo and boy, did they have some yummy products. I went for the honey balsamic but it was nestled among star forest raspberry balsam, beer balsam, mango balsam and more. The list of vinegars, oils and seasonings went on and on.
We spent a while in the store taking in all the great products they have to offer. I picked up some pork and alligator sausage. With this I made my take on dirty rice to bring to a potluck Andrea, Lauren and Natalie so graciously hosted. I also grabbed some Sea Dog Wild Blueberry Wheat Ale as my drink of choice for the evening. It was great and I can’t wait to try the other flavors Sea Dog has to offer! Our Rouses trip came to a close as Washington University fan club took over. They were hilarious and disgusting at the same time. Never did I think a simple 4 item grocery store trip would turn into a 90 minute, story filled adventure.
The potluck was a success and included dirty rice, pasta salad, vegan caesar salad, garlicky biscuits, black bean hummus, ratatouille, kale and quinoa tart, Mac and cheese and so so so much more. Oh and how could I forget mini pecan pies and brownies for dessert?! I would also like to make note that the desserts were the only items at the potluck that were completely gone at the end of the night. What do you expect from 20 future dietitians? Everything in moderation!
Well my Tulane polo and black slacks are ironed and ready for tomorrow. I don’t have to report until 10:30 so this is the perfect opportunity to get a long run in for the week. Did I mention my next half-marathon is next month? I have some serious work to do. Good thing the weather is cooperating. It was beautiful today and should continue to be for the week.
Until next time! Eat Smart and Move More.