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    Veggie Van Newsletter - Thanksgiving Edition

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    Julie K. Murray
    YMCA VEGGIE VAN the Y FOR YOUTH DEVELOPMENT FOR HEALTHY LIVING FOR SOCIAL RESPONSIBILITY YMCA OF GREATER GRAND RAPIDS 475 Lake Michigan Dr. NW November 18, 2013 grymca.org/outreach SPECIAL THANKSGIVING EDITION! IN THIS ISSUE Pg. 1 Giving Thanks: Our Gratitude for Your Support Pg. 2 Local Thanksgiving Challenge Pg. 2 Meet Your Veggie Van Staff: Alice Jasper Pg. 3 Make Your Shopping List (HINT: Print Page 3!) ENJOY THIS ISSUE? Feel free to share this newsletter with anyone who you think may find it useful. QUESTIONS, COMMENTS, IDEAS? Contact Sara Vander Zanden, Healthy Living Agriculture Manager, at 616.855.9680 or svanderzanden@grymca.org YMCA VEGGIE VAN GIVING THANKS OUR GRATITUDE FOR YOUR SUPPORT Since the Veggie Van first hit the road in August 2011, we have provided healthy, fresh produce to nearly 17,000 individuals in our community. A majority of these individuals live in Grand Rapids’ designated food deserts, neighborhoods in which food establishments are limited to gas stations and corner stores. Because of the support of our dedicated host-site coordinators and our loyal shoppers, both at our sustainability sites* and in our community’s highest-need neighborhoods, total quarterly sales have grown nearly 900% in two years. The Veggie Van partners with nearly a dozen local farmers, several of whom depend on Veggie Van sales for their primary source of income. Our impact continues to grow because of your support and enthusiasm. We deeply appreciate your partnership, as it enables us to contribute to the personal, economic, and environmental health of West Michigan’s urban and rural communities. WEEKLY FEATURE LOCAL THANKSGIVING CHALLENGE Thanksgiving is around the corner, but there’s still enough time to be thoughtful in your menu planning. This Thanksgiving, consider extending your gratitude to the hardworking folks who have partnered with the land to provide nourishment for your family. Read below for encouragement and how -to steps for preparing a locally-inspired Thanksgiving dinner. WHY IT’S IMPORTANT: Sourcing ingredients for your Thanksgiving meal locally is a tangible and meaningful way to give thanks to our local farmers. We live in a world where fewer and fewer young people are committing their lives to cultivating the land, and more and more young people believe that food originates in the grocery store. And honestly, who can blame them? Our culture glorifies food that’s cheap and fast, and many children have never set foot on a farm, let alone considered farming a viable and gratifying career option. As Grand Rapidians with year-round access to local ingredients through the Veggie Van, we are positioned to make intentional choices about the food we’ll purchase and prepare this holiday season. Collectively, our humble gestures have the potential to contribute to the radical transformation of our city’s food culture. A more localized food culture in Grand Rapids will contribute to the economic vitality of local farmers and food producers, the preservation of West Michigan’s rich agricultural land and history, and to higher-quality, more nutritious, and honestly priced food. Purchasing locally-sourced ingredients this Thanksgiving is therefore not only a way to give thanks to our neighboring farmers, it’s also a means of improving the well-being of our families, our community, and our planet. HOW TO DO IT: There are two equally viable approaches to adopt in an effort to localize our Thanksgiving dinners: 1. Consider the dishes you already make, and replace frozen, canned, or nonlocal ingredients with fresh, locally grown ingredients. Think broccoli casserole, mashed potatoes, cranberry relish, sweet potato casserole, and apple and pumpkin pie. 2. Review the Michigan-grown produce featured on page 3, and crawl out of your comfort zone by making an entirely new, locally inspired dish. I roasted Brussels sprouts last year, and they w

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    Veggie Van Newsletter - Thanksgiving Edition

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    YMCA VEGGIE VAN the Y FOR YOUTH DEVELOPMENT FOR HEALTHY LIVING FOR SOCIAL RESPONSIBILITY YMCA OF GREATER GRAND RAPIDS 475 Lake Michigan Dr. NW November 18, 2013 grymca.org/outreach SPECIAL THANKSGIVING EDITION! IN THIS ISSUE Pg. 1 Giving Thanks: Our Gratitude for Your Support Pg. 2 Local Thanksgiving Challenge Pg. 2 Meet Your Veggie Van Staff: Alice Jasper Pg. 3 Make Your Shopping List (HINT: Print Page 3!) ENJOY THIS ISSUE? Feel free to share this newsletter with anyone who you think may find it useful. QUESTIONS, COMMENTS, IDEAS? Contact Sara Vander Zanden, Healthy Living Agriculture Manager, at 616.855.9680 or svanderzanden@grymca.org YMCA VEGGIE VAN GIVING THANKS OUR GRATITUDE FOR YOUR SUPPORT Since the Veggie Van first hit the road in August 2011, we have provided healthy, fresh produce to nearly 17,000 individuals in our community. A majority of these individuals live in Grand Rapids’ designated food deserts, neighborhoods in which food establishments are limited to gas stations and corner stores. Because of the support of our dedicated host-site coordinators and our loyal shoppers, both at our sustainability sites* and in our community’s highest-need neighborhoods, total quarterly sales have grown nearly 900% in two years. The Veggie Van partners with nearly a dozen local farmers, several of whom depend on Veggie Van sales for their primary source of income. Our impact continues to grow because of your support and enthusiasm. We deeply appreciate your partnership, as it enables us to contribute to the personal, economic, and environmental health of West Michigan’s urban and rural communities. WEEKLY FEATURE LOCAL THANKSGIVING CHALLENGE Thanksgiving is around the corner, but there’s still enough time to be thoughtful in your menu planning. This Thanksgiving, consider extending your gratitude to the hardworking folks who have partnered with the land to provide nourishment for your family. Read below for encouragement and how -to steps for preparing a locally-inspired Thanksgiving dinner. WHY IT’S IMPORTANT: Sourcing ingredients for your Thanksgiving meal locally is a tangible and meaningful way to give thanks to our local farmers. We live in a world where fewer and fewer young people are committing their lives to cultivating the land, and more and more young people believe that food originates in the grocery store. And honestly, who can blame them? Our culture glorifies food that’s cheap and fast, and many children have never set foot on a farm, let alone considered farming a viable and gratifying career option. As Grand Rapidians with year-round access to local ingredients through the Veggie Van, we are positioned to make intentional choices about the food we’ll purchase and prepare this holiday season. Collectively, our humble gestures have the potential to contribute to the radical transformation of our city’s food culture. A more localized food culture in Grand Rapids will contribute to the economic vitality of local farmers and food producers, the preservation of West Michigan’s rich agricultural land and history, and to higher-quality, more nutritious, and honestly priced food. Purchasing locally-sourced ingredients this Thanksgiving is therefore not only a way to give thanks to our neighboring farmers, it’s also a means of improving the well-being of our families, our community, and our planet. HOW TO DO IT: There are two equally viable approaches to adopt in an effort to localize our Thanksgiving dinners: 1. Consider the dishes you already make, and replace frozen, canned, or nonlocal ingredients with fresh, locally grown ingredients. Think broccoli casserole, mashed potatoes, cranberry relish, sweet potato casserole, and apple and pumpkin pie. 2. Review the Michigan-grown produce featured on page 3, and crawl out of your comfort zone by making an entirely new, locally inspired dish. I roasted Brussels sprouts last year, and they w

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    YMCA VEGGIE VAN the Y FOR YOUTH DEVELOPMENT FOR HEALTHY LIVING FOR SOCIAL RESPONSIBILITY YMCA OF GREATER GRAND RAPIDS 475 Lake Michigan Dr. NW November 18, 2013 grymca.org/outreach SPECIAL THANKSGIVING EDITION! IN THIS ISSUE Pg. 1 Giving Thanks: Our Gratitude for Your Support Pg. 2 Local Thanksgiving Challenge Pg. 2 Meet Your Veggie Van Staff: Alice Jasper Pg. 3 Make Your Shopping List (HINT: Print Page 3!) ENJOY THIS ISSUE? Feel free to share this newsletter with anyone who you think may find it useful. QUESTIONS, COMMENTS, IDEAS? Contact Sara Vander Zanden, Healthy Living Agriculture Manager, at 616.855.9680 or svanderzanden@grymca.org YMCA VEGGIE VAN GIVING THANKS OUR GRATITUDE FOR YOUR SUPPORT Since the Veggie Van first hit the road in August 2011, we have provided healthy, fresh produce to nearly 17,000 individuals in our community. A majority of these individuals live in Grand Rapids’ designated food deserts, neighborhoods in which food establishments are limited to gas stations and corner stores. Because of the support of our dedicated host-site coordinators and our loyal shoppers, both at our sustainability sites* and in our community’s highest-need neighborhoods, total quarterly sales have grown nearly 900% in two years. The Veggie Van partners with nearly a dozen local farmers, several of whom depend on Veggie Van sales for their primary source of income. Our impact continues to grow because of your support and enthusiasm. We deeply appreciate your partnership, as it enables us to contribute to the personal, economic, and environmental health of West Michigan’s urban and rural communities. WEEKLY FEATURE LOCAL THANKSGIVING CHALLENGE Thanksgiving is around the corner, but there’s still enough time to be thoughtful in your menu planning. This Thanksgiving, consider extending your gratitude to the hardworking folks who have partnered with the land to provide nourishment for your family. Read below for encouragement and how -to steps for preparing a locally-inspired Thanksgiving dinner. WHY IT’S IMPORTANT: Sourcing ingredients for your Thanksgiving meal locally is a tangible and meaningful way to give thanks to our local farmers. We live in a world where fewer and fewer young people are committing their lives to cultivating the land, and more and more young people believe that food originates in the grocery store. And honestly, who can blame them? Our culture glorifies food that’s cheap and fast, and many children have never set foot on a farm, let alone considered farming a viable and gratifying career option. As Grand Rapidians with year-round access to local ingredients through the Veggie Van, we are positioned to make intentional choices about the food we’ll purchase and prepare this holiday season. Collectively, our humble gestures have the potential to contribute to the radical transformation of our city’s food culture. A more localized food culture in Grand Rapids will contribute to the economic vitality of local farmers and food producers, the preservation of West Michigan’s rich agricultural land and history, and to higher-quality, more nutritious, and honestly priced food. Purchasing locally-sourced ingredients this Thanksgiving is therefore not only a way to give thanks to our neighboring farmers, it’s also a means of improving the well-being of our families, our community, and our planet. HOW TO DO IT: There are two equally viable approaches to adopt in an effort to localize our Thanksgiving dinners: 1. Consider the dishes you already make, and replace frozen, canned, or nonlocal ingredients with fresh, locally grown ingredients. Think broccoli casserole, mashed potatoes, cranberry relish, sweet potato casserole, and apple and pumpkin pie. 2. Review the Michigan-grown produce featured on page 3, and crawl out of your comfort zone by making an entirely new, locally inspired dish. I roasted Brussels sprouts last year, and they w

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    Veggie Van Newsletter - Thanksgiving Edition

    Uploaded by

    Julie K. Murray
    YMCA VEGGIE VAN the Y FOR YOUTH DEVELOPMENT FOR HEALTHY LIVING FOR SOCIAL RESPONSIBILITY YMCA OF GREATER GRAND RAPIDS 475 Lake Michigan Dr. NW November 18, 2013 grymca.org/outreach SPECIAL THANKSGIVING EDITION! IN THIS ISSUE Pg. 1 Giving Thanks: Our Gratitude for Your Support Pg. 2 Local Thanksgiving Challenge Pg. 2 Meet Your Veggie Van Staff: Alice Jasper Pg. 3 Make Your Shopping List (HINT: Print Page 3!) ENJOY THIS ISSUE? Feel free to share this newsletter with anyone who you think may find it useful. QUESTIONS, COMMENTS, IDEAS? Contact Sara Vander Zanden, Healthy Living Agriculture Manager, at 616.855.9680 or svanderzanden@grymca.org YMCA VEGGIE VAN GIVING THANKS OUR GRATITUDE FOR YOUR SUPPORT Since the Veggie Van first hit the road in August 2011, we have provided healthy, fresh produce to nearly 17,000 individuals in our community. A majority of these individuals live in Grand Rapids’ designated food deserts, neighborhoods in which food establishments are limited to gas stations and corner stores. Because of the support of our dedicated host-site coordinators and our loyal shoppers, both at our sustainability sites* and in our community’s highest-need neighborhoods, total quarterly sales have grown nearly 900% in two years. The Veggie Van partners with nearly a dozen local farmers, several of whom depend on Veggie Van sales for their primary source of income. Our impact continues to grow because of your support and enthusiasm. We deeply appreciate your partnership, as it enables us to contribute to the personal, economic, and environmental health of West Michigan’s urban and rural communities. WEEKLY FEATURE LOCAL THANKSGIVING CHALLENGE Thanksgiving is around the corner, but there’s still enough time to be thoughtful in your menu planning. This Thanksgiving, consider extending your gratitude to the hardworking folks who have partnered with the land to provide nourishment for your family. Read below for encouragement and how -to steps for preparing a locally-inspired Thanksgiving dinner. WHY IT’S IMPORTANT: Sourcing ingredients for your Thanksgiving meal locally is a tangible and meaningful way to give thanks to our local farmers. We live in a world where fewer and fewer young people are committing their lives to cultivating the land, and more and more young people believe that food originates in the grocery store. And honestly, who can blame them? Our culture glorifies food that’s cheap and fast, and many children have never set foot on a farm, let alone considered farming a viable and gratifying career option. As Grand Rapidians with year-round access to local ingredients through the Veggie Van, we are positioned to make intentional choices about the food we’ll purchase and prepare this holiday season. Collectively, our humble gestures have the potential to contribute to the radical transformation of our city’s food culture. A more localized food culture in Grand Rapids will contribute to the economic vitality of local farmers and food producers, the preservation of West Michigan’s rich agricultural land and history, and to higher-quality, more nutritious, and honestly priced food. Purchasing locally-sourced ingredients this Thanksgiving is therefore not only a way to give thanks to our neighboring farmers, it’s also a means of improving the well-being of our families, our community, and our planet. HOW TO DO IT: There are two equally viable approaches to adopt in an effort to localize our Thanksgiving dinners: 1. Consider the dishes you already make, and replace frozen, canned, or nonlocal ingredients with fresh, locally grown ingredients. Think broccoli casserole, mashed potatoes, cranberry relish, sweet potato casserole, and apple and pumpkin pie. 2. Review the Michigan-grown produce featured on page 3, and crawl out of your comfort zone by making an entirely new, locally inspired dish. I roasted Brussels sprouts last year, and they w

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    of 3

    YMCA VEGGIE VAN

    SPECIAL THANKSGIVING EDITION!

    YMCA OF GREATER GRAND RAPIDS 475 Lake Michigan Dr. NW November 18, 2013 grymca.org/outreach

    IN THIS ISSUE
    Pg. 1 Giving Thanks: Our Gratitude for Your Support Pg. 2 Local Thanksgiving Challenge Pg. 2 Meet Your Veggie Van Staff: Alice Jasper Pg. 3 Make Your Shopping List (HINT: Print Page 3!)

    ENJOY THIS ISSUE?


    Feel free to share this newsletter with anyone who you think may find it useful.

    GIVING THANKS

    OUR GRATITUDE FOR YOUR SUPPORT


    Since the Veggie Van first hit the road in August 2011, we have provided healthy, fresh produce to nearly 17,000 individuals in our community. A majority of these individuals live in Grand Rapids designated food deserts, neighborhoods in which food establishments are limited to gas stations and corner stores. Because of the support of our dedicated host-site coordinators and our loyal shoppers, both at our sustainability sites* and in our communitys highest-need neighborhoods, total quarterly sales have grown nearly 900% in two years. The Veggie Van partners with nearly a dozen local farmers, several of whom depend on Veggie Van sales for their primary source of income. Our impact continues to grow because of your support and enthusiasm. We deeply appreciate your partnership, as it enables us to contribute to the personal, economic, and environmental health of West Michigans urban and rural communities.

    QUESTIONS, COMMENTS, IDEAS?


    Contact Sara Vander Zanden, Healthy Living Agriculture Manager, at 616.855.9680 or svanderzanden@grymca.org

    *As a part of the Veggie Vans goal to become self -sustained, we have incorporated sustainability sites into our weekly route. Sustainability sites are characterized by having residents, clients, students, and/or employees who do not depend on food assistance for sustenance and who have the option to feasibly access healthy food options outside of the Veggie Van.

    WEEKLY FEATURE

    LOCAL THANKSGIVING CHALLENGE


    Thanksgiving is around the corner, but theres still enough time to be thoughtful in your menu planning. This Thanksgiving, consider extending your gratitude to the hardworking folks who have partnered with the land to provide nourishment for your family. Read below for encouragement and how -to steps for preparing a locally-inspired Thanksgiving dinner.

    MEET YOUR VEGGIE VAN STAFF:


    ALICE JASPER

    WHY ITS IMPORTANT:


    Sourcing ingredients for your Thanksgiving meal locally is a tangible and meaningful way to give thanks to our local farmers. We live in a world where fewer and fewer young people are committing their lives to cultivating the land, and more and more young people believe that food originates in the grocery store. And honestly, who can blame them? Our culture glorifies food thats cheap and fast, and many children have never set foot on a farm, let alone considered farming a viable and gratifying career option. As Grand Rapidians with year-round access to local ingredients through the Veggie Van, we are positioned to make intentional choices about the food well purchase and prepare this holiday season. Collectively, our humble gestures have the potential to contribute to the radical transformation of our citys food culture. A more localized food culture in Grand Rapids will contribute to the economic vitality of local farmers and food producers, the preservation of West Michigans rich agricultural land and history, and to higher -quality, more nutritious, and honestly priced food. Purchasing locally-sourced ingredients this Thanksgiving is therefore not only a way to give thanks to our neighboring farmers, its also a means of improving the well -being of our families, our community, and our planet.

    Hometown: Brooklyn, New York Education: Bachelor of Arts in English from Northern Michigan University Time at the Y: Alice has been with the Y since September 2012. She was hired as a part-time Veggie Van specialist, and has since become the lead Veggie Van specialist on Tuesdays, Wednesdays, and Thursdays. Alice also coordinates the Veggie Vans Michigan Department of Agriculture and Rural Development (MDARD) grant, which provided start-up funds for our value-added product line. Alices Story: While spending time up north working for a small, organic farm, Alice developed a passion for bridging the gap between rural farms and urban tables.

    HOW TO DO IT:
    There are two equally viable approaches to adopt in an effort to localize our Thanksgiving dinners: 1. Consider the dishes you already make, and replace frozen, canned, or nonlocal ingredients with fresh, locally grown ingredients. Think broccoli casserole, mashed potatoes, cranberry relish, sweet potato casserole, and apple and pumpkin pie. Review the Michigan-grown produce featured on page 3, and crawl out of your comfort zone by making an entirely new, locally inspired dish. I roasted Brussels sprouts last year, and they were a smashing hit. For recipe ideas, visit tastespotting.com and type your desired main ingredient into the search bar.

    2.

    LOCAL CHALLENGE:
    The Veggie Van crew challenges you to incorporate a local ingredient into your Thanksgiving dinner this year. Additionally, we challenge you to email us and tell us about your plans and/or experiences.
    2

    NOVEMBER PRODUCE AVAILABILITY

    MAKE YOUR SHOPPING LIST


    Michigan-Grown Produce
    Apples .50 or 3/$1 .75 or 3/$2 2/$1 $2.50/quart $2.50/pint $2/head $2.50/bag $3 ea. $1.50 $3/pint $3.50/.5 gal $2/bunch $2/12oz .75 or 3/$2 $3/dozen $1.25 ea. .75/head $1/bunch $8/jar $2.50/bunch $2/bunch $.75 $3/bag $2/head .75 ea. $1 ea. $2/quart $2 ea. The holidays will be here before you know it. Its time for you to relax and for us to get busy in the kitchen. Place an order for our madefrom-scratch pies this week, and well hand -deliver them to you next Wednesday. Honey Crisp Beets Broccoli Brussels Sprouts Cabbage Carrots Cauliflower Celery Cherry Tomatoes (Heirloomlimited) Apple Cider $3.75 Collards Cranberries (NEW!) $3.75 $3.75 $2.50 $2.50 $2.50 Cucumbers Eggs Eggplant Garlic Green Onions Honey (NEW!) Kale Kohlrabi Leeks Mixed Greens Napa Cabbage Onions (red & yellow) Peppers (red and green) Red Skin Potatoes

    Whole Pies
    Apple Pumpkin $18 $18

    Seasonal Menu
    Fall Harvest Quinoa Butternut Squash Risotto Roasted Red Pepper Hummus Traditional Hummus Black Bean Salsa Applesauce Pie Holes Pop Tarts $4 $4

    Non-Local Produce
    Avocados Bananas Grapefruit Grapes Lemons Mangoes Mushrooms Oranges Pineapples $1.25 ea .25 ea .75 $4/bag $.75 $1.25 $2.00 .75 ea. $2.50

    SquashAcorn, butternut, delicata, spaghetti Sweet Potatoes Swiss Chard Tomatoes Zucchini

    .75 ea. $2.50/bunch $1 ea. $.75 ea.

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