Although a stopgap spending bill has been passed by the Senate, the Federal budget still needs to be passed by Congress in a few weeks. Until a budget is passed, this puts many federally funded programs and services at risk for being put on hold again in a few weeks.
Once again, this means poor families and vulnerable communities are more prone to being negatively impacted as a result of another potential government shutdown. Yet, their voice is not factored into the many conversations around the services and programs affecting their livelihoods.
In New York State, many food and nutrition programs are highly susceptible to impending federal and state budget cuts. The USDA recently announced that funding for SNAP (the Supplemental Nutrition Assistance Program formerly known as food stamps) and subsidized school lunches will run out by the end of February or early March if Congress is unable to reach a deal to reopen the government. The added pressure of the shutdown is applying extra strain on budget efforts and leaves our city’s youngest and most vulnerable as sitting ducks.
Furthermore, the futures of hundreds of thousands of young immigrants known as DREAMERS remain in jeopardy as legislators have refused to pass a permanent solution to protect them. Achieving a bipartisan deal that protects DREAMERS and keeps the government in operation is possible but members of Congress must remain committed to protecting the country’s most vulnerable people. Click Here to keep Congress accountable and make a call to your Senator today!
Farm Site Assistant
Interested in donating your time to food justice projects in New York City?
Consider volunteering as a Farm Site Assistant at one of our multiple Farm Share locations throughout New York City. You will be able to assist in managing distribution, engaging Shareholders, and sharing tips on recipes.
Farm Site Assistants receive complimentary fresh produce when they participate at sites. We accept volunteers on a rolling basis. To sign up, please visit our VolunteerMatch, NYC Service page or simply email our Outreach Coordinator at firstname.lastname@example.org.
Corbin Hill is currently accepting applications for a part-time accountant position. We are seeking a highly motivated and experienced individual who is exceptionally talented in accounting and finance.
We are looking for a self-starter who is detail-oriented, organized, and communicative. Experience working in the nonprofit sector and an interest in food systems are helpful. A full job description can be found here.
Please apply by emailing a single pdf file to email@example.com with the subject line “Accountant Application”. Please include a cover letter including the experiences that qualify you for this position, a resume, and three professional references.
Loaded with vitamins like A, C, and potassium, sweet potatoes are the sweeter alternative to a plain old potato. Random veggie fact: sweet potatoes are one of the oldest veggies on record, dating back more than 10,000 years!
Storage Tip: Avoid storing sweet potatoes in the fridge. Instead, store them in a cool, dry, well-ventilated container.
1 lb ground sausage of choice (leave out the sausage for a vegetarian option)
4 handfuls of raw spinach (about one bag or a bunch)
4-6 medium/large sweet potatoes
Salt, pepper, garlic powder, sage, and basil to taste
Optional toppings- sharp cheddar cheese, sour cream, cream cheese
1. Bake sweet potatoes for 45 minutes to an hour until soft (can be done ahead of time and reheated)
2. Brown sausage in a large skillet.
3. When it is almost browned, dice onion and add.
4.When onions have started to soften, add the spinach.
5.Saute until all are cooked and spice to taste.
6.When sweet potatoes are soft, remove and cut in half lengthwise.
7. In a large baking dish or on a baking sheet, Flatten the sweet potato a little bit and add a big scoop of the stuffing mixture to the middle of the sweet potato, evenly dividing among them.
8. Top with cheese (if using)
9. Return to the oven for about 10 minutes to incorporate flavors and melt cheese.
10. Top with sour cream (optional) and serve.
Recipe adapted from Wellness Mama
Cook Time: 1hr
Sweet Potatoe and Kale Pizza
1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 1/2 tablespoons olive oil, divided
1/8 teaspoon crushed red pepper flakes
1 package (21 ounces) prepared whole-wheat pizza dough
1 bunch curly kale, stemmed and torn into bite-size pieces
1/4 cup crumbled goat cheese
2 tablespoons shredded Parmesan
1 tablespoon crushed walnuts
1. Heat oven to 425°F. Boil a large pot of water. Cook potato in water until fork-tender, 7 to 10 minutes. Remove from heat, drain and let cool 5 minutes.
2. In a food processor, pulse potato, 1 tablespoon oil, red pepper and a pinch of salt until sauce is smooth.
3. Roll out dough until 1/4 inch thick. Spread potato sauce evenly over dough. Toss kale in remaining 1/2 tablespoon oil; top pizza with goat cheese, kale, and Parmesan.
4. Bake until crust is golden, 10 to 15 minutes, sprinkling on walnuts in final 2 minutes.
Recipe adapted from Epicurious
Cook Time: 30 mins