National Hispanic American Heritage Month runs from September 15 to October 15. Last year, 40% of California's population identified as Latinx, that’s 15.7 million people. Furthermore, of all children under 17 in California, 51.9% are also Latinx.
The South American influence on U.S. culture is profound, and resonates in our art, architecture, history, literature and food, among many others. However, it’s also notable that, in the U.S., many Latinx and Hispanic children live in under-resourced communities and suffer food insecurity as a direct result of a lack of food equity. Throughout California, 1.4 million Latinx children live in families whose incomes fall below the federal poverty level.
Often, families in poverty must prioritize utilities and rent as well as food that doesn't spoil over that of perishable produce. Consequently, Latinx adults and their children suffer from a greatly increased risk of developing childhood diabetes or prediabetes, as well as an increased lifetime chance of contracting heart disease and other chronic, diet-related diseases. Those numbers increased greatly during the pandemic, bolstering an already looming health crisis. Food insecurity is also correlated with mental health issues, including increased rates of depression and anxiety.
There are many ways to help alleviate these problems. Understanding that healthy eating patterns start in childhood, our approach is to teach as many at-risk kids as we can about good nutrition, and how to cook simple but delicious meals from affordable, fresh ingredients. That way, students are able to make the crucial link between healthy food and long-term health.
A large proportion of the students we teach are Hispanic and Latinx, and we strive to provide recipes which teach them how to make familiar cultural dishes which tend to be healthy, especially when homemade. Our mission is to give ALL children from under-resourced communities, an equal chance at lifelong health, and we consider it a privilege to work with them.
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Warm wishes,
Lara Rajninger
Executive Director
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Grant Provides Intergenerational
Cooking Classes At Vivalon
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We’re thrilled to have won an award from The Allensby Charity Trust Fund for a series of intergenerational cooking classes to be held in partnership with Vivalon, (formerly Whistlestop). For over 65 years, Vivalon has been advancing independence, health and quality of life for older adults and people with disabilities, in Marin.
Our classes will feature a partnership between a senior and an important child in their lives, such as a grandchild or neighbor. In each lesson, instructors will guide the class through preparation of two or three different recipes. The emphasis will be on fun, as well as the health consequences of dietary choices. Finally, participants get to evaluate their work by enjoying a meal together. Classes will be held from September 2023 through June 2024. By next June, we will have reached 80 seniors and children with a total of 320 class hours.
Research has shown that intergenerational programs foster acceptance between people who are different from each other. Old and young people alike experience improved mental, physical and cognitive health unique to their life stage.
We couldn't be more thrilled to be extending the reach and age range of our classes and wish to extend a huge THANK YOU to the Allensby Charity Trust Fund for helping to change lives and health outcomes for the better.
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Fruit and Vegetable Prescriptions Show Promise |
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A study at UMass Chan Medical School, involving nearly 4,000 people in 12 states who could not afford healthy food, found that prescribing fruits and vegetables for them resulted in significant positive health outcomes. Study participants were given $63 a month in food stamps to spend in local grocery stores and farmers markets for ten months.
Program participants were found to eat about 30 percent more produce a day. On average, this totaled about .85 more cups of fruit and vegetables for adults, and .26 more cups for children. Over time, improvements in blood pressure and body mass and declines in blood sugar were marked. For patients with diabetes, this simple change in diet for 10 months was 50% as effective as commonly prescribed medication! Study author Kurt Hager stated that this was a very effective way to control the disease. These positive effects can greatly reduce the risk of eye, kidney and nerve disease in people with untreated disease and have promising long-term preventive health implications.
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Meet Our Instructor - Diana Hernandez |
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Diana’s passion to enter the nutrition field began years ago when she experienced what eating whole and unprocessed foods can do for your body and health.
She's currently pursuing a Certificate in Nutrition, Health and Wellness, and a Community Healthcare Worker Certificate. Diana is interested in the public health field because it protects and improves the health of people and their communities by promoting healthy lifestyles, responding to infectious diseases and conducting research on disease and injury prevention.
As a mother of three young girls and a Kids Cooking for Life instructor, Diana strives to not only educate young people about nutrition but also to help the most vulnerable populations through health advocacy.
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"Volunteering with Kids Cooking for Life was a continuation of my work in the Martin Luther King Academy campus garden, and I love to see how the plants grown there are used. I have a lot of fun teaching the kids about the importance of healthy eating, and how easy it is!
Kids Cooking for Life is special to me because it’s message and values really speak to me. Not only are we helping kids learn about nutrition, but the kids have a lot of fun doing it. Once the hard work is done, I love seeing the kids eat what they have made and feel proud of themselves."
Tessa Weinsheimer, volunteer in Marin City.
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Recipe - Baked Chicken Enchiladas |
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We're honoring National Hispanic Heritage Month with this classic Mexican dish which dates back to Aztec times. Variations are eaten in Costa Rica, Honduras, Nicaragua and also Guatemala.
Sauces can be different, ranging from mole, tomatillo, verdi, to rioja. This version, incorporates a delicious, rich tomato sauce, seasoned with cumin, oregano and chile with a queso topping. Perfect for fall. Our students can't get enough of it. ¡Buen provecho!
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"This pizza is so much better than Domino's!"
Junior Chef, Laurel Dell Elementary School, San Rafael.
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