Teach kids about land-food links
If you love food and teaching, FoodCorps, a national organization focused on childhood obesity and food insecurity, might have the position for you. Applications are being taken for its 2015-2016 service member positions.
The 11-month position serves select public schools and nonprofit organizations in limited-resource communities in 16 states and the District of Columbia. Candidates must be at least 18, have a high school diploma and have work experience or study in food systems, agriculture, public health, education, community organization or public service.
Workers will receive training and mentoring on food, farming, nutrition, cooking and public health, and work with teachers on creating hands-on learning activities that teach the connections among food, land and health.
FoodCorps in Hawaii works through Kohala Center on Hawaii island. Recruits there must have appreciation for local culture, values and history; dedication to just and peaceful communities; commitment to foster youth and community; the ability to engage community; and a willingness to create innovative practices to build food systems.
To apply, go to foodcorps.org/become-a-service-member. The deadline to apply is March 31.
WHAT’S COOKING
Hy’s Steakhouse dessert is a showstopper
This week the cooking show from Kapiolani Community College features Hy’s Steakhouse executive chef Erwin Manzano cooking a shrimp and wild rice risotto, and Cherries Jubilee prepared by waiter Jon Hopkins.
KCC chef-instructor Grant Sato hosts the show, airing 7 p.m. Wednesdays on KFVE, with repeats at 5:30 p.m. Saturdays.
HY’S CHERRIES JUBILEE
» 1 tablespoon unsalted butter
» 1/2 cup granulated sugar
» Juice of 1/2 lemon
» 10 canned cherries and their accompanying juice (about 1 small can)
» 3 ounces kirschwasser (cherry brandy)
» 3 ounces brandy
» Zest of 1 orange studded with 8 whole cloves
» Pinch ground cinnamon
» 1/2 cup vanilla ice cream
On medium, heat pan and add butter. When melted, add sugar and lemon juice, and stir until sugar dissolves completely. Add in cherries and juice, and remove pan from burner. Place brandies in large ladle and place over burner until alcohol ignites. (If using an electric stovetop, carefully light brandies with a match.) Hold orange zest with fork in one hand while gently ladling flaming alcohol over zest into pan of cherries. Sprinkle pan with cinnamon and reduce liquid until a thick syrup forms.
Serve ice cream and ladle syrup over it. Serves 1.
Nutritional information unavailable.
