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.