Students are Learning to Love Reading

Mia Petersen, AmeriCorps Team Leader at RL Stevens

The time of year when the leaves are changing is just like our students attitudes toward reading. “I don’t want to read! It’s too hard,” was a complaint heard far too often in September. However, after months of practice and with the support and motivation of their mentor, students now ask, “How many books can I read today?”

Although in Sonoma County, the leaves are golden and the sun is shining, newfound enthusiasm for reading is most exciting and beautiful change I have witnessed this autumn for the students at R.L. Stevens.

Tutoring on the Polar Express

Kara Shelton, AmeriCorps Team Leader at Wright Charter 

On December 13th, students in the Wright CalSERVES' tutoring program experienced a magical ride to the North Pole on the Polar Express. This event took place as part of our annual Winter Theme Day, where we celebrate the season while practicing reading and writing skills. With a little rearranging of the desks and chairs, and some help from our imaginations, Room 18 was transformed into a train car on the beloved Polar Express. The students, "passengers," received train tickets that were punched by a "conductor," and they enjoyed a cup of hot chocolate and cookies while they listened to a mentor read Chris Van Allsburg's The Polar Express.

After the train ride, students had a few different activities from which to choose, including a game of sounding out and spelling words about winter as well as a writing activity on snowflakes that are now hanging on our reading tree. However, the most exciting activity of the afternoon was surely sight word ice fishing. Students held fishing poles (yarn with paperclips attached to yardsticks) to "fish" for sight word cards that mentors attached from behind a table. Students tried to catch as many as they could by reading each word. If they missed one, they had to throw the fish back into the sea and try again. Students and mentors had fun with this game, especially when students caught a "big fish" or two fish at one time!

Overall, it was an enjoyable experience for everyone who participated - a nice break from the ordinary for mentors and students alike.

Every Roseland Student is a STAR!

Charlie Ruda, AmeriCorps Team Leader at Roseland Elementary School

It’s Wednesday at Roseland. The students are sitting quietly behind the library. There is an anticipatory buzz surrounding the children as the mentor concludes her announcements “….this student has shown tremendous improvement and is responsible when he does his homework. He is respectful to other students and always has a huge smile on his face….this months 3rd grade STAR is…..”

The crowd goes wild! The student makes his way to the podium. Beaming, yet humbled, the student accepts his award. He now knows his hard work has not gone unnoticed, and is proud of his effort to achieve and succeed. This student truly is a STAR.

Starting March 2010, Roseland CalSERVES afterschool has implemented the STAR award. STAR is an acronym standing for Successful, Thoughtful, and Responsible. STAR students are chosen based on their effort to achieve success and their ability to display respect towards other students. Each week, during our Wednesday assembly, a mentor from each grade comes before the students to announce the weekly STAR award winner. This simple positive reinforcement technique has proven to be extremely successful.

“When I got a STAR award, it made me feel happy because I know Ms. Shura saw me working hard,” stated Nicholas Flores Luna, a 3rd grader at Roseland. “I want to keep working hard on homework.”

Every student has the ability to be a STAR. At Roseland, we recognize this, and embrace our students for being the successful, thoughtful, responsible people they are.

Volunteers Get Involved!

Melissa Moore, CalSERVES Supervising Teacher at RL Stevens

The success of most nonprofit organizations depend in large part on volunteer support from the community. The level of volunteer involvement is a great indicator of how much the community buys into the goals of the organization. Here are some of the voices of volunteers at R.L. Stevens Elementary.


“The CalSERVES program is a great way to get involved and do something for the community. Volunteers get to help out in the after school program that gives hands on experience working with elementary school level students. From helping with math and reading to drawing flowers and making cards, the day always brings something different that the both student and volunteer can benefit from.” ~ Corinne

“Volunteers got me where I am today. It’s my responsibility to help the next generation.” ~Danielle

“I’m excited to get to work with energetic individuals!” ~ Travis

“This is a great opportunity to get the experience I need to change a child’s life.” ~Mallory

New On-line Trainings for Inclusion

Emily Mann, CalSERVES Program Coordinator

This year, CalSERVES' After School Inclusion Project launched it's new on-line training series. This exciting use of technology allows after school staff from all across the state to attend trainings - something that was impossible before.

The trainings focus on making connections with people in a student's life to help them be successful in After School - parents, teachers, administrators, and specialists. By creating a team of people to help the student and the After School Staff, kids with special needs - whether physical, or behavioral, or developmental - can integrate and participate in all the fabulous activities programs offer.

To learn more about the trainings being offered, and to register, please visit:

http://www.californiaafterschool.org/Inclusion_webinar.html

VIP Stateside Service

Sara Sitch, CalSERVES AmeriCorps VIP Program Manager

A short two and a half months into their year of service, Volunteer Infrastructure Project (VIP) Fellows across the state have already dived into their year-long volunteer recruitment project by holding large-scale service projects in the communties they serve.

During the month of October, VIP Fellows from all over the state participated in Make a Difference Day: a service day that utilizes community involvement to meet targeted community needs. These projects were all united in their goal of mobilizing community volunteers.

Owen Martin, one of the VIP Fellows at Cal Poly San Luis Obispo, put together a very successful Make a Difference Day, with over 400 volunteers who helped 28 different agencies across the county. Independentsector.org estimates a volunteer hour in California is worth $22.79. Based on this figure, the time served volunteering that day was worth approximately $36,000. Owen says: “On October 23, individuals and groups from around San Luis Obispo County came together in the spirit of community and volunteerism to lend a hand to local nonprofit agencies. Their help and support made this year one of the most successful Make a Difference Days in its twelve-year history in San Luis Obispo County.”

In addition to Make a Difference Day, many VIP sites have gotten the ball rolling and held additional large service projects. For example, this past September Volunteer Center of the East Bay worked with Civicorps Schools, one of its partner organizations, to host the Creek to Bay Day event to clean up an Oakland park. Ursula Machado, the VIP Fellow at Civicorps, coordinated the event with City of Oakland staff and recruited an incredible 500% more volunteers for this year’s event compared with last year! All of the Volunteer Center of East Bay’s VIP Fellows also showed up to rally around Ursula and help make the park beautiful.

AmeriCorps Alumni are Volunteering!

We’ve been very lucky this year to have past CalSERVES Alumni come back and visit with the mentors and kids this year. The kids LOVE seeing past mentors, especially when they come to help out in a classroom, lead a club, help with data collection, etc.

To alums Emily Nagel, Patrick McGrath, Maria Magana, Brent Watters, Emily Swartzentruber, and Sam Gutierrez who have volunteered,THANK YOU!!!

We were also extremely lucky to have 18 members of the Alpha Psi Fraternity from Sonoma State University help out during our Halloween festivities. Members helped carve pumpkins, clean up lots, paint pumpkins, help with the Middle School social, lead tag games with children outside and much more!

What's Cookin'? Tuesday - Marinated Three-Bean Salad

The CalSERVES Nutrition Program presents "What's Cookin? Tuesdays"!
The Harvest of the Month vegetable for November is Green Beans.

How Do Green Beans Grow?
Green beans are sensitive to cold temperatures and frost, and so they are planted in the spring after the danger of frost has passed. Seeds of all varieties are generally planted one inch deep. Bush bean seeds should be planted two inches apart in rows. Growers only water seeds just after planting or plant them right before a heavy rain, as seeds of most varieties tend to crack and do not germinate properly if the soil’s moisture content is too high.

Once planted, the ovary develops into the pod, which may be six inches or more in length. The pod contains the seeds, which may be white, brown, red, blue or black. Each seed consists of a coat that contains two cotyledons (where food is stored); a hypocotyl (the lower portion of which develops into the root); and an epicotyl (the young stem from which the plumule or primary leaf bud develops).

Beans have shallow and fairly weak root systems, so growers practice frequent, shallow cultivation and hoeing to keep small weeds and grasses under control. Deep cultivation can injure the plant roots and delay harvests or reduce harvest yields.

Harvesting takes place when the pods are firm, crisp and fully elongated, but before the seed within the pod has developed completely. Beans are generally picked in the afternoon or after the morning dew and when the plants are thoroughly dry, as the moisture can spread bean bacterial blight, a disease that seriously damages plants.

The bean plant continues to form new flowers and produce more beans if pods are continually removed before the seeds mature. Growers also assure a continuous supply of snap beans by planting every two to four weeks until early August.

For more information, visit:
http://rics.ucdavis.edu/postharvest2/Produce/ProduceFacts/Veg/snapbeans.shtml

Marinated Three-Bean Salad
Serving Size: 1-1/3 cup
Yield: 4 servings
Time: 70 minutes

Ingredients:
1 (8.5 ounce) can lima beans
1 (8 ounce) can cut green beans
1 (8 ounce) can red kidney beans
1 medium onion, thinly sliced and seperated into two rings
1/2 cup chopped sweet green bell pepper
1 (8 ounce) bottle fat-free Italian salad dressing

Instructions:

1. Wash hands and cooking area.
2. Drain the canned beans
3. Peel and slice the onion and separate into rings
4. In a large bowl, combine the lima beans, green beans, kidney beans, onion rings, and green bell pepper.
5. Pour the Italian dressing over the vegetables and toss lightly.
6. Cover the bowl and marinate in the refrigerator for at least one hour. The salad can be left in the refrigerator over night.
7. Drain before serving.

Cost:
Per Recipe: $ 3.16
Per Serving: $ 0.79
calories 170, fat 0g, sodium 690mg, sugar 10g, protein 7g

Protecting the City Creeks

Katie O'Looney, Supervising Teacher at Wright Charter School

On Monday, October 4th, the Full Time mentors and Leadership Team from Wright Charter School worked alongside with Betsy from the City of Santa Rosa to clean-up a creek off of Sonoma Avenue. We cleaned up lots of broken glass, old cigarettes, trash and pulled clothes and furniture from the creek.

After we cleaned a long stretch of the creek, we cut back invasive ivy from numerous trees along a walking trail. Our leader Betsy said that the Ivy plant usually takes over the tree and cuts off sunlight, nutrients and oxygen from the trees, causing them to eventually die.

We had numerous members who also discovered the wonderful poison oak plant and left them with a wonderful itchy, scratchy rash!

Overall, it was a wonderful day spent beautifying Santa Rosa as well as a great team bonding experience. For our job well done, we received awesome stickers saying we’re “CREEK PROTECTORS!”.

What's Cookin'? Tuesday - Sensational Six-Layer Dinner

The CalSERVES Nutrition Program presents "What's Cookin'? Tuesdays"! This month, it's all about Green Beans.

Veggie Facts

• Green beans are nitrogen fixers, which means they have the ability to draw nitrogen from the air and return it to the soil. Because of this, farmers often plant beans and legumes in their crop rotations to replenish the soil.
• Fresh beans are classified into two basic categories: edible pod beans and shell beans. Green beans are the most popular edible pod bean, while lima beans are the most common shell bean sold in the United States.
• Compared to dry or shell beans, green beans provide less starch and protein, and more Vitamin A, Vitamin C and calcium.

Eat Your Colors

• Fruits and vegetables come in a rainbow of colors. Eat a variety of colorful fruits and vegetables every day — red, yellow/orange, white, green and blue/purple. Although their pods may be different colors (green, gold, purple, red or streaked), green beans are part of the green color group.
• Green fruits and vegetables help maintain vision health and strong bones and teeth. They may also lower the risk of some cancers. Examples of green bean varieties include the Yardlong, Hyacinth, Blue Lake (green pod), Haricot Verts (baby French green beans), Golden Wax (golden pod), Purple King (purple pod), Dragon’s Tongue (streaked pod) and Red Swan (red pod).

For more information, visit:
www.fruitsandveggiesmatter.gov and www.harvestofthemonth.com

Sensational Six-Layer Dinner
Serving Size: 1/6 of recipe
Yield: 6 servings

Ingredients:
2 - 3 medium sliced potatoes
2 cups sliced carrots
1/4 teaspoon black pepper
1/2 cup sliced onion
1 pound browned and drained ground beef
1 1/2 cups green beans
1 can tomato-soup

Instructions:
1. Lightly oil or spray baking dish with cooking spray.
2. Layer ingredients in order given. Cover.
3. Bake at 350 degree for 45 minutes or until tender and thoroughly heated.
4. Uncover and bake 15 more minutes.
Note: For variation, use peas or corn instead of green beans. Use your favorite cream soup instead of tomato soup. 

Cost:
Per Recipe: $ 5.56
Per Serving: $ 0.93
calories 230, fat 6g, sodium 580mg, sugar 9g, protein 25g

The "Write" Literacy Night at Wright

 Katie O'Looney, Supervisng Teacher at Wright Charter School

Lights are on at Wright Charter!

On Wednesday, October 20th, Wright Charter School and CalSERVES hosted an annual event with over 90+ students and family members. Spanish BINGO, literacy based board games, signing up for a library cards, delicious snacks and a fun raffle where over 15 prizes were given away were some of the events that took place. Like every other year, all children were able to take a free book home with them to read. Thank you Ellen Desmond for all of your hard work with putting together another successful Literacy Night.

Families receive Literacy resources

Games and Activities for kids

Everyone gets some healthy food

Pumpkins, Pumpkins, and MORE Pumpkins!

Frances Hardie, CalSERVES AmeriCorps VIP Leader

Shone Farm, part of the Junior College’s Agriculture Program, donated 120

absolutely enormous pumpkins- they weighed more than some of our first graders!

Last month was October, which means just one thing in the world of the CalSERVES VIP Fellow: Pumpkins! With almost 1,000 kids in CalSERVES afterschool programs, we had a whole lot of pumpkins to find. Local businesses and farmers were extremely supportive and offered us more pumpkins than we could even carve!


The donations started slowly, with farmers not sure what their crops would be like or how many pumpkins they could offer. However, it turned out to be a bumper crop; combined with a rainy final week of the month and shoppers staying inside, there were tons of pumpkins left over all around Sonoma County. We suddenly had to get to all of the farms, organize trucks for pickups, drive everywhere from Petaluma to Windsor to Forestville, and then pass out pumpkins and carving supplies.

 Here, VIP Fellows Tyler Rockey and Gabby O’Neill 

collect pumpkins from Oluf’s Ranches amidst much rain and mud.

All of the VIPs worked very hard bringing the pumpkins to our eight schools, and the carving days went off without a hitch. I got out to see Meadow View and Bellevue, and the kids were having a wonderful time. My favorite moment was when a girl at Meadow View looked into the Cool School room and saw the huge pile of pumpkins sitting on the floor. Her reaction: “WHAT?!?!”

The last week of October was the most insane and hectic of my time at CalSERVES so far, but it was all worth it to see the kids so excited. I’m just glad it’s November now!

Fun with the Librarian!

Amy Holter, AmeriCorps VIP Fellow at RL Stevens Elementary

Librarian.

For children, the word often conjures an image of someone who hushes you and forces you to read boring books. On November 3rd, however, the first and second graders of R.L. Stevens’ Cool School program had a vastly different experience. As part of our mission to make reading the exciting thing we know it can be, we invited a librarian from Sonoma County Library to come to our after school program. She arrived with giant books, an impressive repertoire of children’s songs and a strong subliminal message – reading is a REALLY good time.

As she read stories to an entranced crowd sitting in a half-moon on the floor around her, the librarian took the students from a farm with talking animals to books written in Spanish to books written entirely in song.

The interactive presentation produced some hilarious moments. While reading about safari animals, she asked what noises all the animals made. When asked what a zebra said, literacy specialists will be happy to know that both classes let out an enthusiastic, “Zzzzzzzzzzzzzzzzzzzzzzzzzz!”

The children received book marks, applications for a library card, contact information for the libraries in the area, suggested reading lists for their grade and “Read” tattoos. Clearly, reading does not have to be silent and boring. Reading can mean exciting and sometimes noisy participation as a community. Most importantly, reading can mean a really good time.

What's Cookin'? Tuesday - Green Bean and Mushroom Medley

CalSERVES Nutrition Program Presents "What's Cookin? Tuesdays!"

Green Bean Nutrition Facts
Serving Size: 1 cup beans, snap (110g)
Calories 34 Calories from Fat 1
% Daily Value
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 8g 3%
Dietary Fiber 4g 15%
Sugars 2g
Protein 2g
Vitamin A 15% Vitamin C 30% Calcium 4% Iron 6%

Reasons to Eat Green Beans
One cup of raw snap green beans provides:

• Thirty percent of the recommended Daily Value (DV) for Vitamin C — an excellent source.
• A good source (15% DV) for fiber and Vitamin A.
• Many essential vitamins including thiamin, riboflavin, niacin, Vitamin B6 and Vitamin K.

Green Bean and Mushroom Medley
Serving Size: 1/8 of recipe
Yield: 8 servings




Ingredients:
1 1/2 pounds fresh green beans, cut into 1-inch lengths
2 carrots cut into thick strips
3 Tablespoons olive oil
1 large onion, sliced
1 pound fresh mushrooms, sliced
1 teaspoon Mrs. Dash lemon pepper seasoning
1/2 Tablespoon garlic salt
1/4 cup toasted almonds, slivered

Instructions:

1. Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.
2. Add oil to heated skillet. Sauté onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, Lemon pepper, and garlic salt. Cover, and cook for 5 minutes over medium heat.

Cost:
Per Recipe: $ 7.08
Per Serving: $ 0.89
calories 100, fat 6g, Sodium 70mg, sugar 3g, protein 4g

What's Cookin'? Tuesday - Vegetarian Chili

CalSERVES Nutrition Program presents What's Cookin? Tuesday!

What is Manganese?

• Manganese is an essential mineral involved in the formation of bone.
• It also plays a role in specific reactions related to amino acid, cholesterol, and carbohydrate metabolism.
• Manganese is a micronutrient or trace element, meaning this element is present in the body in small amounts.
• Interactions among minerals may occur as a result of diet. These interactions can be helpful or competitive. For example, high levels of manganese can affect iron metabolism.
• Manganese is essential for normal skeletal and connective tissue development.
• It is involved in the syntheses of fatty acids and cholesterol and the excretion of nitrogen from our bodies.
• Dietary sources include: nuts, whole grains, legumes, green leafy vegetables, dried fruits, fresh fruits, and non-leafy vegetables.

For more information, visit: Dietary Reference Intakes, Institute of Medicine, 2006.
http://www.eatright.org/ada/files/Eat_Your_Way_to_Better_Health.pdf

Vegetarian Chili
Serving Size: 1/4 of recipe
Yield: 4 servings



Ingredients:
2 large onions - cut into 1/4 inch pieces
1 green bell pepper - cut into 1/4 inch pieces
3 garlic cloves
2 fresh, diced jalapeno chilis
2 Tablespoons vegetable-oil
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 can (28 ounce) whole tomatoes - cut into 1/4 inch pieces (or 8 medium fresh tomatoes)
2 medium zucchini - cut into 1/4 inch pieces
2 medium summer squash - cut in to 1/4 inch pieces
1 can (16 ounce) ounces rinsed kidney beans
1 cup chopped, fresh cilantro (or coriander)
salt and pepper to taste

Instructions:

1. In a large pot saute onions, bell pepper, garlic, and jalapeno in oil over medium high heat for about 5 minutes - stirring often.
2. Add chili powder, cumin, half of the chopped cilantro, salt and pepper, and continue cooking for another 3 minutes, stirring occasionally.
3. Add the tomatoes, zucchini, squash, and bring mixture to a simmer.
4. Simmer for 15 minutes, stirring occasionally.
5. Add beans, and continue to simmer for another 5 minutes.
6. Serve the mixture hot. Put remaining cilantro on top.

Cost:
Per Recipe: $ 6.24
Per Serving: $ 1.56

Students Enraptured by Music

Last week at Taylor Mountain, CalSERVES’ very own Kara Shelton (Literacy Tutoring Team Leader from Wright) stopped by to share her musical expertise with our 5th and 6th grade After School classes. As Kara performed her Irish fiddle and classical Bach pieces on her violin, the students’ excitement and pleasure brought about by this new musical experience became apparent on their faces; the usually fidgety boys and girls, enraptured by the music Kara was creating, sat completely still and focused.

For the mentor team, it was moving to just sit and watch the students’ joy at hearing the beautiful sounds of the violin. At the close of each piece everybody burst into applause and there was a slew of great questions about the music and the violin in general.

Thank you Kara and Wright for giving us your time and this wonderful experience!!

What's Cookin? Tuesday - Squash Soup

The CalSERVES Nutrition Program presents Cooking Tuesdays! Today, Butternut Squash.

Just the Facts

• Referred to as a vegetable in cooking, squash are actually fruits of vines of the Cucurbita genus.
• Native Americans believed squash seeds increased fertility and called squash “the apple of God.”
• In Native American, the word “squash” means “eaten raw” but winter squash are almost never eaten raw.
• Besides the fruit, other edible parts of squash plants include the seeds (eaten whole, toasted, ground into paste or pressed for oil); shoots, leaves and tendrils (eaten as greens); and blossoms (used for cooking and decoration).

Sources:
www.uga.edu/vegetable/squash.html
www.vegparadise.com
 
Home Grown Facts

• California leads the nation in total squash production (20%), followed by Florida (18%), Michigan (17%) and Georgia (15%).
• California ranks third behind Michigan and Oregon in production of squash for processing (15% of total squash acreage).
• In 2002, squash were grown on 4,340 acres in California at a value of $18.4 million. Santa Barbara County leads the state in squash production ($4.9 million in revenue), followed by Fresno County ($4.3 million).
• Squash production takes place mostly in central San Joaquin Valley, with summer squash accounting for more acreage than winter squash.

Squash Soup
Serving Size: 1/6 of recipe
Yield: 6 servings 



 

Ingredients:
1 Tablespoon olive oil
2 medium chopped onions
2 medium chopped carrots
2 minced garlic cloves
1 cup canned tomato puree
5 cups chicken or vegetable broth, low-sodium
4 cups winter squash, cooked
1 1/2 Tablespoon dried oregano
1 1/2 Tablespoon dried basil 

Instructions:

1. In a large saucepan, warm oil over medium heat.
2. Stir in onions, carrot and garlic.
3. Cook for about 5 minutes, covered.
4. Stir in the tomato puree, chicken broth, cooked squash, and herbs.
5. Bring soup to a simmer and cook, covered, for 30 minutes.

Cost:
Per Recipe: $ 6.15
Per Serving: $ 1.02
calories 150, fat 3g, Sodium 150mg, sugar 18g, protein 7g

Beginning a New Adventure

As they began their year of service in AmeriCorps, three Full-Time mentors serving at Wright Charter School reflect on the experience of joining CalSERVES, moving to California, and making a difference.

Melissa Boni

After what seemed like a much anticipated wait and a 14 hour drive to Santa Rosa, CA, I have arrived at my school site and felt the beginnings of settling in. Being new to Wright Charter School, I’ve been learning to appreciate many of the things here. There is a budding garden program that has lots of native flowers and veggies, with exciting plans of expansion and variety. I love the idea of eating local, especially that it allows kids to learn and be healthy through it.

As far as the students, I’m still in the beginning stages of getting to know them, but right now, I feel like third might be the grade for me. I’m really looking forward to having my own classroom in which to welcome my students. I really want to create a Tribes community with them.

I can’t wait to explore Santa Rosa and beyond. I feel like I have an endless list of places I want to go, things I want to do, and events and festivals I want to attend. There’s so much excitement and possibility waiting out there, I’m impatient to get going as explore. I do wish at times I could share all of these new experiences with my family and friends still in Washington, but I know this unfamiliar independence of a new state and people is important.

Patrick Link

Everything seems right at the moment. When I got the call me to inform me of my acceptance into CalSERVES, I was ecstatic. I had been interviewing for many community service programs, and it was so nice to get some good news! Later that day, on the radio, I heard “Goin’ to California” by Led Zepplin, and I took that as a sign. I knew that I needed a dramatic shift in my life; I needed to step out of my comfortable setting in Virginia and try something new. CalSERVES could provide me with that opportunity.

I was ready to serve when I arrived in Santa Rosa and got settled in my new apartment. The night before our first training, I was restless and couldn’t get to sleep. I was anxious to meet all the new people and excited to learn more about the program. But I knew sleep was the only obstacle left between me and my new adventure. So I slept to the sound of a gentle California breeze rustling through my new surroundings.

Jamie Hennick

My travel to Santa Rosa was not fast. Or efficient. It was not a simple bus ride or even a short flight. It was an extravagant cross-country road trip with my mother. The entire time, I couldn’t help but think about my decision to take this opportunity to serve and move my life from to a new coast. I couldn’t help but wonder if these 3,017 miles on US I-80 were going to be worth it. Was I doing this simply because I didn’t want to move back home with my parents? Well, partially. But I also hand an ideal vision in my head, a vision that I would love what I do and make a difference in the lives of these children.

Upon arriving in California, I can tell this dream is in my reach and that the miles of cornfields, deserts, mountains, and prairies would be well worth my time and apprehension. After training for a week, I know there’s lots I need to reach for to make this experience a great one. But I know I’m surrounded by like-minded and hearted people who will help me grow, learn, and make a difference this school year.

What's Cookin? Tuesday - Spicy Baked Squash

The CalSERVES Nutrition Program presents Cooking Tuesdays! Today, Winter Squash.

Reasons to Eat Winter Squash

One serving of cooked winter squash provides*:

• An excellent source of Vitamin A, most in the form of beta carotene. Vitamin A is a central component for healthy vision and the antioxidant beta carotene helps fight off cancer-causing free radicals.
• An excellent source of Vitamin C and a good source of potassium.
• Six grams of dietary fiber, an excellent source for this complex carbohydrate.

*Nutrient levels are an average for winter squash varieties. Individual varieties may have more or less of certain vitamins and minerals. Do the Exploring California Winter Squash activity for comparative analysis.

Spicy Baked Squash

Serving Size: 1/4 of an acorn squash

Yield: 4 servings

Ingredients:

vegetable cooking spray

1 acorn squash

dash of salt

2 Tablespoons butter

3 Tablespoons brown sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

Instructions:

1. Preheat the oven to 400 degrees.
2. Coat the baking sheet with vegetable cooking spray.
3. Wash the squash. Cut it in half lengthwise. Remove the seeds. Cut the squash into 1/2 inch slices.
4. Place the squash on the baking sheet. Sprinkle with salt.
5. Melt the butter on low heat in a small saucepan.
6. Add the brown sugar, cinnamon, nutmeg, and ginger to the saucepan.
7. Spread the butter mix on the squash.
8. Bake for 20 to 25 minutes, or until tender.

Cost:

Per Recipe: $ 1.42

Per Serving: $ 0.35

Calories 130, fat 6g, Sodium 80mg, sugar 12g, protein 1g

Nutrition Facts

Serving Size: 1 cup, cooked, cubes (205g)

Calories 76 Calories from Fat 6

% Daily Value

Total Fat 1g 1%

Saturated Fat 0g 1%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 2mg 0%

Total Carbohydrate 18g 6%

Dietary Fiber 6g 23%

Sugars 7g

Protein 2g

Vitamin A 214% Vitamin C 33% Calcium 5% Iron 5%

To the 2010-2011 AmeriCorps Members

A Letter from Julie McClure, CalSERVES Program Director

2010-2011 AmeriCorps Members,

As CalSERVES programs begin their new year, I wanted to share with you some reflections from those impacted most by our program and my wishes for your year.

I think B has benefited from having a tutor and from being in After School. She lost her mother this year and she really connected with her tutor and was able to open up with her and talk. She’s so shy in the classroom. She’s been through so much. I’m glad she had that all-important one-on-one time with her mentor. I’m grateful to her mentor for taking her under her wing. - Teacher

Remember that every day you can make THE difference in someone’s life.

During my year of service I have come across challenges, and with these challenges have come rewards. The rewards are simple smiles on the faces of my students, and the excitement they share with me when they understand what we’ve practiced for weeks. I have better honed my skills and my patience…and have also reaffirmed my love for helping kids. – CalSERVES AmeriCorps Mentor

I realized this month that Social Services are what I want to do in life, and it took AmeriCorps for me to recognize my talents and passion for helping others. I am so thankful to have come so far and to have gained so much experience being in AmeriCorps. I value this program for a multitude of reasons. –VIP AmeriCorps Mentor

Take advantage of the growth and development opportunities available to you.

I really like tutoring because it is fun and we do the big three: learning, reading, and writing. I have had so many achievements. – CalSERVES Student

Celebrate all your successes!

I am proud of the work you are doing and of the accomplishments I am sure you will have throughout your year of service.

Julie McClure, Program Director

AmeriCorps Members are Getting Things Done!

Emily Mann, CalSERVES Program Coordinator

On the hottest day of the Summer, 40 AmeriCorps members got together to learn about their community and make a difference. Working with the City of Santa Rosa, they walked down to Colgan Creek (near Kawana Elementary School) and cleaned the area. 

With the sun beating down on them, and no Air Conditioning in sight, they worked with amazing enthusiasm and energy. This will be a fantastic year as this crew Gets Things Done for America! Way to go, CalSERVES!

What's Cookin? Tuesday: Vegetable Kabobs and Dip

Reasons to Eat Zucchini

A cup of sliced zucchini is:

• A good source of vitamin C.
• A source of manganese, potassium, and vitamin B6.

Champion sources of vitamin C:

• Grapes
• Green beans
• Melons
• Peppers
• Swiss chard
• Tomatoes

 

Vegetable Kabobs and Dip

Ingredients:

Makes 32 tastes at 1 stick each

8 raw zucchini, sliced

8 raw yellow squash, sliced

4 tomatoes, cut into eighths

32 mushrooms, whole

2 cups lowfat vegetable dip

16 wooden kabob sticks, halved

Serving tray and napkins

Place zucchini, squash, tomatoes, and mushrooms on sticks, alternating colors. Arrange on a tray and drizzle with vegetable dip. Serve with napkins.

CalSERVES Full Time AmeriCorps members begin!

On August 23rd, 28 full time AmeriCorps members joined us from all over the country for a Welcome / AmeriCorps 101 Training at the Finley Center in Santa Rosa. Throughout the 6 hour training, members learned about the history of service in our nation, specifically AmeriCorps and CalSERVES. We discussed the difference between service and a job and talked about how important it is to serve our communities. They are a wonderful group with thoughtful comments, positive attitudes and we're looking forward to seeing them grow into leaders this upcoming year!

Welcome CalSERVES AmeriCorps Members!!

What's Cookin? Tuesday: Crunchy Chicken Salad

What’s in a Name?

Pronunciation: grˉap Spanish name: uva

Grapes are the fruit of the vine in the family Vitaceae and of which there are many different species. The word grape was derived from the Old French term grap, meaning bunch or cluster, and is also the term for a long hook used to harvest these clustered fruits. Vitis labrusca is the most common species, known mainly as table grapes, and can be found in North America. In addition to being used for food products and juice, this species is also used in the production of wine. Other species that are used for winemaking include the wild V. riparia, V. rotundifolia, V. aestivalis (or Norton grape) and V. vinifera, the European winemaking grapes. V. vinifera was also the first Old World species to be planted in California in the late 18th century.

For more information, visit:

www.uga.edu/fruit/grape.html

Fruity Facts

• Grapes are actually berries.
• There is an average of 100 grapes in a bunch.
• In the United States today, the annual per capita consumption of grapes is about eight pounds, up from 2.5 pounds in 1970.
• Grapes are about 80 percent water.
• Concord grapes are one of only three fruits native to North America.

Crunchy Chicken Salad

Serving Size: 3/4 cup Yield: 5 servings

Ingredients:

2 cups chunked cooked chicken

1/2 cup celery

1/4 cup green pepper

1/4 onion

1/2 cucumber

1/2 cup grapes

1 small diced apple (leave the peel on)

1/4 cup yogurt, plain

Instructions:

1. Use leftover cooked chicken, or cook enough chicken to make 2 cups of chicken pieces.
2. Chop the celery into small pieces.
3. Chop the green pepper into small pieces.
4. Peel and chop 1/4 of an onion.
5. Peel and chop half of a cucumber.
6.  Chop the apple into pieces. It’s okay to leave the peel on the apple.
7. Cut the grapes in half.
8. Put all the ingredients in a large bowl. Stir together.

Notes: Serve on lettuce, crackers, or bread.

Cost:

Per Recipe: $ 3.46

Per Serving: $ 0.69

Calories 140, fat 4.5g, sodium 65mg, sugar 7g, protein 17g

What's Cookin? Tuesday - Great Grape Smoothie

Kristen Mowers, CalSERVES Nutrition Coordinator

Reasons to Eat Grapes

One cup of seedless grapes contains:

• Antioxidants called flavonoids and phenols that can help prevent heart disease and some cancers.
• Almost 30 percent of the recommended Daily Value for Vitamin C and also an excellent source of Vitamin K.
• Fiber, iron, calcium and Vitamin A.
• About three-fourths cup water, helping to keep the body hydrated.

Great Grape Smoothie

Makes 32 tastes at ¼ cup each

Ingredients:

4 cups seedless grapes

2 cups each frozen cherries and strawberries

2 cups each orange and banana slices

Blender

Paper cups

Combine all ingredients in blender container (divide recipe in half to fit). Blend until mixture is smooth. Pour into cups. Repeat with remaining ingredients.

Tip: For a thicker consistency, freeze grapes before blending ingredients. To freeze grapes, rinse, dry, and spread grapes in a single layer on a cake pan or pie pan. Cover and freeze 11/2 to 2 hours until completely frozen.

Nutrition information per serving:

Calories 187, Carbohydrate 48 g, Dietary Fiber 5 g, Protein 2 g, Total Fat 0 g, Saturated Fat 0 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 4 mg

What's Cookin? Tuesday - Creole Green Beans

Kristen Mowers, CalSERVES Nutrition Coordinator

Produce Tips:

• Look for a variety of green beans (e.g., string, snap, Chinese long beans).
• Green beans should look fresh with a bright green color. Make sure the beans are plump and firm, with a velvety feel and don’t have any sign of decay.
• Place green beans in a plastic bag with small holes. Store them in the refrigerator. Green beans will last up to five days.
• Wash green beans and then snap off both ends before cooking. Beans should be well-cooked but firm. It is important not to overcook them because they will losesome of their nutrients.

Creole Green Beans

(Makes 8 servings at ¾ cup each)

Ingredients:

1 pound fresh green beans, ends snapped off

2 small cloves garlic

1 teaspoon vegetable oil

1 cup chopped red bell pepper

1 cup chopped tomatoes

½ cup chopped celery

½ teaspoon hickory salt

¼ teaspoon cayenne pepper

Directions:

1. Wash green beans, snap off the ends and cut in half.

2. In a large skillet, sauté garlic in oil over low heat for 1 minute.

3. Add green beans and bell pepper.

4. Increase heat to medium and cook for 5 more minutes.

5. Stir in the rest of the ingredients and cook for another 5 minutes.

Serve warm.