That the Summer Nights program in the West Ward's Centennial Park is fun and provides activities and a place to go for city kids in an effort to keep them off the streets and out of trouble is no secret. But the program also provides vital resources for many in the city whose income is less than sufficient to provide them with enough food to eat.
The Easton Weed and Seed Summer Nights program feeds about 100 city children and 50 adults in need four nights a week. |
The Summer Nights program, run by Easton Weed and Seed, is feeding an average of 100 children and 50 adults dinner per day, four days a week, said director Laura Accetta.
From Monday to Thursday, every week until August 24, anyone who shows up at the park between 4:30 and 5:30 p.m. is fed.
The meals are light and simple, often featuring sandwiches. Water, instead of iced tea or lemonade, is being offered for drinking this year, in an effort to cut down on sugar and be healthier.
Children's meals, provided by Sodexo through the Easton Area School District's summer food service program, are balanced nutritionally in accordance with school lunch menu regulations. Yesterday, it consisted of a small sandwich wrap, a side, milk, and an apple.
For adults, meals are provided and made by the Easton Area Community Center, and the menu varies based on what's available through the Second Harvest Food Bank and a few other local companies that donate their leftover-but-still-good items. Thursday, the adult meal included a salami bagel sandwich and a bag of chips.
And, by the end of the meal, all of the food was gone. A few leftovers from the adult meals were immediately taken when offered around, with some clearly stashing them away for later or the next day. There were no leftovers of children's meals.
"Generally, we run out of food," Accetta said.
Some of the problem is clearly due to families not having enough money or benefits to purchase all the food they need, particularly when it comes to fresh, healthy items. But better education, cooking skills, and making wise food choices can help make people's limited budgets go further, both when it comes to having enough to eat and their overall health.
Meagan Grega, a physician and one of the founders of the Kellyn Foundation, talks the importance of healthy eating, while offering cooking instruction and demonstrations. |
Kellyn Founders Meagan Grega and Eric Ruth combine live food prep demonstrations, nutritional advice, and healthy living tips into an enjoyable hands-on presentation that engages both kids and their parents who attend Summer Nights.
Basic cooking skills and building confidence in the kitchen, along with introducing fresh, healthy foods participants may not be very familiar with, is a big part of the equation.
A young Summer Nights program participant gives sauteed onions a stir. |
Children are particularly encouraged by the team to participate in the food preparation demos, including how to measure ingredients and chopping up vegetables.
"The first thing you need are knife skills," Grega said, as one young volunteer was guided through the process by Ruth.
While some might discourage children from handling the sharp blades, Grega and Ruth emphasized safety while teaching the essential kitchen skills.
Eric Ruth, one of the Kellyn Foundation's founders, shows a young boy how to properly chop vegetables at during a cooking demonstration at the Summer Nights program Thursday evening. |
One by one, each ingredient--all fresh and in season vegetables and herbs, were named and their healthy attributes described by Grega, who first asked the audience to guess what each was and why it was good.
As ingredients went into the pans and pots one by one, the colorful medley of mixed summer produce was shown off.
"The goal is to eat a rainbow of colors," Grega explained. "You want to eat all the different colors...because you want to have all the different types of vitamins that come with all the types of colors.
"If you do this, then you won't need a multivitamin because you'll be getting (vitamins) in your food," she added.
Tips about how to reduce preparation time, like cooking the rice for the soup while cutting up the vegetables, are also part of the enjoyable education.
To help participants be able to recreate meal items demonstrated, audience members are given $10 vouchers good for purchases at the Easton Farmers' Market, along with the recipe printed in both English and Spanish.
"Make sure you get a recipe at the end so you can make this at home," Grega tells the audience.
Those present also have the bonus of getting a taste of the spoils. That it's both good and that many are still hungry is obvious, as a premade batch of the summer soup is quickly consumed, as is the just-made batch, despite warnings that "it might still be a little crunchy."
"We want to show people that you can eat healthy, delicious food on a budget," Grega, who is also a physician, said.
Grega creates the mostly vegetable-based recipes from scratch, based around what's immediately available at the Easton Farmers' Market and what's in season.
"I made this recipe up on Monday," she said. "Next week will have to do with peaches. We're figuring out exactly what we're going to do."
The Kellyn Foundation's Meagan Grega, who lives in Palmer Township, talks about the nutritional value of purple carrots Thursday evening in the West Ward's Centennial Park. |
Those watching the demonstrations have been taking advantage of the farmers' market vouchers and presumably incorporating what they're learning from the "Healthy Lifestyles" program, Ruth said.
Nineteen vouchers were used at the twice-weekly market on Easton's Centre Square last week. The market is reimbursed in full by Summer Nights, who received a grant from the Walmart charity foundation to underwrite the voucher costs.
"I'm hoping to see more every week," Ruth said. "I want to see 50 families a week take advantage of the voucher program."
Kellyn's efforts at educating kids and their parents doesn't start in the kitchen though. After the demonstration, Grega and Ruth, led by several children, moved over to a corner of Centennial Park, where a small vegetable garden has been planted.
A young boy holds up a just-picked carrot. The vegetable was grown in the small plot in Centennial Park, where Easton's Summer Nights program is held Monday through Thursday, from 4 to 8 p.m. |
The idea is to add one more layer of empowerment and understanding of what good, healthy food is and where it comes from, Ruth said.
"If people grow their own food, they 'get it.' If they don't, they don't," Ruth said.
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