May 26th 2011
By User Triskeles Staff
A collaboration between Triskeles and Fellowship Farm brought out 34 people of all ages from infants to seniors to cook healthy food together, eat it, and learn about the Triskeles’ Food for Thought summer program.
The Healthy Options for the People of Pottstown (HOPP) and Triskeles’ Food for Thought/Green Internship programs are both funded by the Pottstown Area Health and Wellness Foundation. By collaborating, we were able to do a longer program for more people and bring more delicious and healthy foods for all to sample: Potato/Carrot/Kale pancakes; Banana-Strawberry Yogurt smoothies; and other treats brought the crowd out.
Thanks to all who helped make this busy evening possible.
Click on the picture to see more:
Filed Under: Employment Skills, General, Obesity Prevention, Sustainable Living Experience, Triskeles Youth, Triskeles Youth - PA | No Comments
May 16th 2011
By User Triskeles Staff
Our Side by Side and Next Steps programs shared the garden building on Saturday, and filled the space inside and out with a hum of activity. Side by Side youth had their usual range of activities from baking to drama to farm visits; while the older Next Steps youth learned about worms, worm composting, and made and set up our own worm bins under the expert guidance of Ed Mullock ‘The Worm Guy.’ It was great, and they learned a lot.
Click on picture to see the album:
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May 5th 2011
By User Triskeles Staff
Triskeles brought our favorite ‘worm guy’ to W. Vincent Elementary School on May 3rd to show the students at their Earth Day activities how to raise worms–red wigglers to be specific–and gather the worm compost for plant fertilizer. Sunny, 80 degrees, interested students–a great day all around.
Click on picture to see the album.
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May 2nd 2011
By User Triskeles Staff
The garden at the Potter Building senior center is on its way again, thanks to a collaboration between seniors from Eagleview and some strong, hard-working youth from Coatesville, Triskeles, and a couple of great volunteers: Pandu Rao, Louise Smith, and Master Gardener Peg Huebner.
We worked on April 29th to add mushroom compost to many beds, plant broccoli, lettuce, radishes, etc
On May 4 we came back to finish the beds, add more compost, and bring the worms! Not only for the beds, but to establish a worm composting bin at the site so seniors can recycle kitchen waste right there.
All ages from teens to 90++ seniors worked together to make this a fun and productive day. This should be a good year in the garden. Collaboration Can Be Fun!
Pictures below: (click on it to see more)
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April 29th 2011
By User Triskeles Staff
Just before Easter, our Green Interns got back into the garden at Park Spring Apartments and began to weed the garlic, dig in the winter rye cover crop planted last fall, and set out broccoli started for us by Liz Alakszay, our friendly Master Gardener.
It was hard work–but we dug it! Click on the picture below for an online album.
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April 13th 2011
By User Triskeles Staff
Triskeles’ Director of Youth Programs, Mark Birdsall, joined North Coventry Elementary School staff, parents, and students on Monday, April 11 to highlight the way in which Triskeles and the school have leveraged funding from the Pottstown Area Health and Wellness Foundation and other funders to create a successful, vibrant wellness program. A large group of visitors from around the country, participants in the Council on Foundations conference in Philadelphia, made the journey out to Pottstown, courtesy of the local Health Foundation, to see the program in action.
Triskeles has played a central role in the garden’s evolution, as the connecting link between local resources, Master Gardeners, suppliers of seeds and materials, and the ‘youth power’ necessary to get things going. Now ‘parent power’ is taking over that role—freeing up our time and resources to go on and help others accomplish similar feats.
Click photo below for link to album
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April 4th 2011
By User Triskeles Staff
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March 21st 2011
By User Triskeles Staff
On March 19th, our Green Intern group had a busy day with two separate activities. We sorted seeds of many different types which we had purchased in bulk into smaller packets for different gardens. Then we put together 12 bluebird houses and learned the why’s and wherefore’s of the ways in which birds benefit your garden. Ken Leister, head of the Chester County chapter of the PA Bluebird Society, led us through this. Thank you, Ken!
Click on the picture to see the whole day in living color photos.
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March 9th 2011
By User Triskeles Staff
On Friday, March 4th our Green Intern group gathered at the Park Spring Apartments Community Room to meet and cook with Dr. Ana Negron. As always, it was a hands-on experience, and as we discussed the different kinds of foods, their sources, benefits, etc; we kept our hands busy preparing two really tasty recipes.
Oats and quinoa were mixed, a bit of organic sugar added, and into the pot they went to cook for about 20 minutes. Blueberries were added right before serving. This disappeared quickly—none left for stragglers!
The second recipe was poached apples with cloves and cinnamon. Apples were quickly cored, several cloves stuck in them, and a piece of cinnamon stick went into the hole where the core had been. All this went into a pan with a lied to be poached in a bit of water. Smelled great as it cooked; tasted even better.
As we all pitched in to clean up and ship all wastes out to the compost pile, it was clear that young people will eat all kinds of healthy foods, given the chance. Teaching them what they are and how to cook them empowers them to make good food choices for themselves every day.
Click on picture to see album!
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March 1st 2011
By User Triskeles Staff
On February 18th, nine of Triskeles’ Green Interns and one great volunteer (thank you, Lexi) student from PAHS gathered at Park Spring Apartments to make sweet potato cornbread from scratch ( well, actually, from sweet potatoes, flour, etc) with Ms. Yvonne from Cooking For Real.
Since many of these talented young people have been with us for years–the cooking skills were high and the work went quickly. Oh–and it tasted great. Mr. Mark had two pieces!
Picture link below
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