CCE Blog Helps a Student Get into an Awesome Program!!!

Written by Christopher Herman

Willimantic, Conn. - Oxfam America named Nicolle Hill, a junior majoring in communication at Eastern Connecticut State University, as a participant in a year-long program designed to educate students on creating realistic solutions to poverty, hunger and social injustice in the global community.

Oxfam America is an international relief and development organization that creates lasting solutions to poverty, hunger and injustice. Each year, Oxfam's CHANGE Initiative brings together some of the most committed and gifted student activists in the United States. Students commit to engage with Oxfam for an entire academic year beginning with a weeklong advocacy and leadership training program. This year's training will take place from July 21-27 in Qunicy. MA.

The purpose of the week is to develop students' skills, expand their knowledge of global issues, and provide them with the necessary resources to their campuses so that they can undertake work with a view toward alleviating global hunger and poverty. Key issues discussed at this year's training include food justice and transparency in extractive industries.

This past spring semester, Hill participated in Eastern's Food Justice Committee. The committee distributed food to low income families in the Willimantic area. "I am not sure that people in America fully know how much poverty and hunger is impacting people around the world," said Hill, who is concerned about poverty and hunger afflicting those living in and outside of the United States. "I think that sometimes people just see big numbers, but it does not fully connect to them what those numbers mean. I am hoping that, in my own community, I will be able to show poverty in a more personal and realistic way."

Hill first learned about the Oxfam America CHANGE Initiative through Eastern's Center for Community Engagement (CCE) blog. She says she was immediately drawn to the program and its mission of creating solutions to global poverty and hunger. "I have always been very interested in serving others, making a difference and changing the world.  This program will give me the opportunity to do all of that," said Hill.

After working with the CCE and its many volunteer programs, Hill encourages Eastern students to participate in their respective communities and to believe in their own capability of being a change agent. "I firmly believe that everyone is given opportunities to make a positive impact on the world. It does not matter if the action is as small as giving someone a compliment, that action does matter," said Hill. "Being a world changer is a lifestyle. It cannot be something you do every once in a while; it has to be all the time. Paying a compliment to someone may not seem like you are changing the world, but you could be changing the world for that one person, and that is huge."

Reflections on the Food Justice Committee

Student interest and awareness of food justice issues is on the rise. For the first time on campus a Food Justice Committee was formed within the CCE. Members involved were very diverse in a variety of capacities. A majority of the committee members were Eastern students ranging from first year students to seniors, commuters, and even faculty members. The committee convened on a weekly basis in the CCE to discuss the current state of food access to the Willimantic community. Committee members actively engaged in hands on volunteer efforts to educate the community on healthy eating and directly increased the access to fresh and health food to all members of our community including low income populations.  For instance, on a weekly basis students participated in a 12 week 4H afterschool Food and Nutrition program at Windham Middle School. The curriculum was designed by the committee and the program taught topics such as how food grows, reading labels, the water cycle, etc. Additionally, the committee has worked with the CT Food Bank to bring its mobile food pantry to Willimantic for the first time ever! The mobile pantry will provide Willimantic residents with 5,000lbs. of fresh food, free of charge, on the last Tuesday of each month.  With collaboration with the CT Food Bank, committee members participated in two gleanings at a local apple orchard. Gleanings are defined as picking through a farmer’s left over crop to salvage food for other uses. Members were able to pick 500lbs. of apples that would have otherwise rotted and donated them to Catholic Charities, the Salvation Army, and the Covenant Soup Kitchen. Aside from off campus volunteerism, committee members conducted an on-campus food audit of Hurley Hall. Members put together an infographic which was placed around campus to encourage students to be aware of their food footprint. Finally, the committee members actively participate in enrichment activities to gain further understanding of the topic of food justice. For example, they have toured organic farms, interacted with farmers, attended a food justice conference in NYC, visited farmer markets and toured co-ops around the state. All of the committee’s hard work was recognized at this years’ service expo where the committee was awarded “Best New Program.” The committee will continue to grow (literally and figuratively) to get much needed resources and education not only to our off campus community but to the Eastern community as well.

Grocery Shopping Tips: Shopping Smartly & Eating Healthy

Grocery shopping can be very overwhelming and expensive! This blog post is dedicated to giving you great strategies to make grocery shopping more cost effective and help you make better decisions in regards to healthy eating. It's going to be a long post but one worth reading for sure! 


The Best Way to Save Money at the Grocery Store Starts Before you Even Arrive!
Supermarkets are designed to stimulate shopping and to encourage you to buy and eat more food. They're not particularly interested in whether you eat healthy or not but that you buy, buy, buy.

"2/3 of what we buy at the grocery store are impulse buys"

There are many great ways you can prepare yourself to not fall victim to this before you even arrive:

1. Don't go grocery shopping while hungry. Sounds silly but psychologically you're more likely to make impulse buys when you shop on an empty stomach. So fuel up!
2. Try to do your grocery shopping on less busy days. This is because it will create a low stress environment, you'll have better access to aisles and items you want to purchase, and you'll be less likely to try to grab something because it's easier to get to. You also might feel more rushed and not give yourself enough time to read labels because you're trying to get out of the way! Typically, government holidays and weekends are busiest. Monday through Wednesday tend to be less busier! In fact, according to Progressive Grocer, Tuesdays are the least crowded day of the week!
3. Create a shopping list! There are many different ones out there, find one that works for you. Here's a good one:  http://assets6.designsponge.com/wp-content/uploads/2010/05/grocery-list-items.pdf
4. Set a budget beforehand of how much you want to spend and STICK TO IT! (see next tip)
5. A good way to stick to your budget is to only bring that much cash with you! Leave your credit and debit cards at home and then there is no way to over spend :)
6. Keep your cabinets and pantry's organized at home. This will allow you to quickly see what items you already have to so don't double purchase things and waste money!
7. Dedicate shelf in your cabinet or pantry to key staple items that you need for many recipes (baking products, beans, canned tomato products, nuts, herbs, oil, pasta, rice, vinegar, etc.)
8. Going off tips 5 & 6, do LOOK through your cabinets and pantry before going grocery shopping, even if you think you remember what's there.
9. Give yourself plenty of time to grocery shop! Don't squeeze it in on a busy day. Food is important! Devote the time it deserves! When you rush to grocery shop you spend more money and don't give yourself enough time to read labels to buy the healthiest options!
10. Try growing your own herbs. They're very easy, can often times be grown indoors, and you can use them in so  many recipes! Think about it--they're expensive in the store.
11. Bring your own reusable bags because often times they'll earn you a .5-.10 cent discount!
12. Filter your own water or drink tap water. Makes no sense to buy bottled water!

Now that I've given you some tips before you actually get to the store, lets talk about what you can do IN the store! First, did you know that pretty much all grocery stores have the same strategic layout and shelf design? They're designed with the produce and flowers in the front, followed by the bakery somewhere in the front of the store. The back is devoted to "staple" items such as meat and dairy. The middle isles have conventional products. The check-out isles have convenience items to attract  convenience  store shoppers and to get you to pick up one last thing you "need". Obviously, the bank is located at the front so you can get money (but remember tip #4!). The produce is located at the front to communicate that it's fresh and it creates a sensory experience. The bakery smells create a warm and inviting feeling. The flowers enhances the image of the store. Milk and dairy are located in the back of the store to make sure they can catch you all throughout the way to the back. 

• The top shelf is dedicated to smaller, regional, and gourmet brands
• The part of the shelf a eye level is called the "bulls eye zone" and it features the best sellers and name brands
• The lower section of the shelf a kids eye level to appeal to them. You'll notice colorful items!
• The bottom shelf contain store brands, over size, and bulk items! Be a bottom shelf shopper!

So now that you know what to do before you go grocery shopping and now know all the tricks of the grocery store, here are some strategies for while you're IN the store.

Produce

First there are many advantages and disadvantages to buying fresh, canned, and frozen produce. Special thanks to Shopping Matters, a program of Share our Strength for these great tips.

• When it comes to fresh, you'll find great variety and the ability to touch and smell before buying. However, you have to use it quickly before it goes bad and you need to know about ripeness and proper storage.
  
  Tips: Save money by purchasing produce that's IN season. Not only will it be healthier for the planet but save you money and be fresher. Consider substituting in season produce in your recipes. Also, if you're unfamiliar with how to pick something out, ask somebody in produce for help! Try to only purchase enough for no more than a week! Don't forget that it's in the fridge!
  
  If you find yourself unable to eat what you have before it goes bad there are things you can do to salvage it! Including: combining fruits to make a salad, use it for dessert after dinner, add it to your cereal or oatmeal, freeze fruit for smoothies at another time, use overripe produce in muffins, breads, pancakes, etc., add vegetables to soups, stews, casseroles, pastas sauces, or omelets, save any vegetable scraps to make a vegetable stock for soup!
  
  Always remember that the closest your produce is to it's original form the more nutrients it retains. Through freezing and canning you loose some of these (but not all!)...and even through cooking. Also, read the PLU codes...the further it traveled the less fresh it is or the more things that were done to it to preserve it's freshness!
  
  Did you know that the PLU codes indicate if a product is organic or not? If it starts with a 9 it means it is organic. If it starts with a 4 it means it is grown conventionally!

• Canned is another great option that can often save money when purchasing produce. Produce is froze at peak freshness, allows you to eat cheaper out of season, has a long shelf life (2-4 years), little prep, and available year round. However, it may have added things such as sugar, sodium, and fat. Additionally, the texture changes with canning.
  
  Tips: Choose canned vegetables that are low in sodium and fat and canned fruit hat is in light syrup or juice. Rinse canned vegetables to reduce sodium and rinse canned fruit to reduce calories.
• Consider buying fresh produce and freezing it for future use. Keep in mind that there are freezing procedure:  http://nchfp.uga.edu/how/freeze.html
• Know what's in season:  http://www.epicurious.com/articlesguides/seasonalcooking/farmtotable/seasonalingredientmap
• Make sure you properly wash ALL fruits and vegetables before consuming. They may not only carry pesticide residue but tons of bacteria from transport. Even produce such as watermelons and oranges should be rinsed because pesticide and bacteria may reside in the rhines and when you cut with a knife or peel with your nails it can be transferred to those surfaces and than consumed by you. E. Coli and salmonella are serious bacterial threats that you can easily avoid! See next tip to know how to make a produce wash.
• To make a produce wash, simply buy a dollar store water bottle and fill it with 3 cups of water and 1 cup of distilled white vinegar. You should spray the produce and let it sit for 5 minutes then run it under COLD water rubbing it with your hands or a brush. Then voila, all clean and safe!
• It makes sense to buy some produce in bulk, such as onions and potatoes, as they have long shelf lives.

Meat

The meat industry can be very confusing to understand as it is flooded with often misleading labels that are added as a marketing tool. This is a GREAT resource that better explains what labels mean: http://www.animalwelfareapproved.org/wp-content/uploads/2012/02/Food-Labeling-for-Dummies-high-res-27-Feb-12-v3.pdf. For example...seeing "family farm" may make you more comfortable in buying a package of meat really means nothing other than a majority of the business is owned by the operator and individuals related to the operator by blood or marriage. It says nothing about the moral practices of the farm, it's production standards, sustainability, or size. Additionally "cage free" might seem great but there is no legal or regulated definition. Just because they were cage free doesn't mean they were raised outside in uncramped quarters and beak cutting is still permitted. So the moral of the store is really know what those labels mean! Here are some more pointers:

• Think of meat a luxury to be consumed maybe once a week. Many people believe meat should be consumed with every meal. By consuming meat less frequently, you'll save money!
• Know the proper portion sizes of meat. We often eat way larger portions than recommended. One serving of cooked meat is 3oz. which is the size of a bar of soap. A hamburger patty should be the size of a hockey puck. A serving of fish should be the size of a check book.
• Try to purchase lean cuts which will have "round", "loin", or "leg" in he name (ex. tenderloin, sirloin, etc.). If it says 90% lean that means 10% is fat.
• To consume meat in a healthier manner, try to prepare your meat in healthier ways. For example, instead of fried chicken bake it to retain a crispness.
• Compare unit prices! The unit price shows the cost of an ounce, pint, a pound, or other amount of food and can help you compare the cost of food in different sized containers. Before you buy in bulk, think about the amount of people in your household, if you have enough space to store it,  and if the bulk size cost less per unit than the smaller sizes. For example, a 32oz. can of green beans (Can A) is $1.69. The unit price is 84.5 cents per pound. The other can of green beans (Can B) is 14.5oz. and cost 89 cents a can. It's unit price is 98.2 cents per pound. So even though Can A cost more, it's 13.7 cents cheaper per pound and is the better value.
• Also consider that meat and dairy significantly increase your chances for chronic diseases and you might want to think about severely limiting your intake or cutting them out of your diet completely. I great documentary you can watch as a starting point to learn more is Forks Over Knives:  http://www.forksoverknives.com/ And it's streaming on Netflix!

Milk/Eggs/Dairy 

Like eat, consuming dairy past a certain age is certainly a hot topic and one you can decide upon for yourself. Similar to meat, dairy consumption is known to increase your chances for chronic diseases so once again I suggest watching Forks Over Knives. The milk industry is a giant monopoly that constantly runs campaigns (ever heard of "Got Milk?") to convince people that we need milk for calcium and it's essential to a healthy life. Notice the "Got Milk?" campaigns never advertise a particular brand of milk. Also, they are huge lobbyers that promote and encourage government agencies such as the CDC to encourage dairy consumption! Here are some pointers:

• Purchase low-fat dairy products for adults and children over the age of 2
• Yogurt packaged for children contains high amounts of sugar! Instead, purchase plain and low-fat yogurt and flavor it yourself. You can do this by adding things such as: fruit, granola, cinnamon, or honey. Get creative!
• Plain yogurt is a great healthy substitute for sour cream in recipes.
• There are many great non-dairy products that you can get calcium from. They include: calcium-fortified orange juice, soy/rice/almond milk, leafy greens, etc.
• Compare labels for butter and margarine. Butter contains more saturated fat but many margarine products contain saturated fat AND trans fat which both have negative consequences on our health.
• Remember that eggs are an economical source of protein. If kept refrigerated, they can last 4 to 5 weeks after you purchase them. Often times, they are still good after their "expiration dates" and there is a really easy water trick you can do to figure out if your eggs are still good or not:  http://frugalliving.about.com/od/foodsavings/qt/Test_Eggs.htm
• When it comes to cheese, again compare unit prices and labels but also take into consideration if whole blocks or shredded versions are cheaper for what you need. Sometimes, it may save you money if you grate it yourself. Plus, it makes it more versatile as you can have it in both forms!

Bread

Always shop for WHOLE GRAINS. They have the most nutrients and vitamins which are often lost in the refining process. They contain fiber, vitamins, minerals, and antioxidants!Here are some more pointers:

• Just because the bread is brown does not mean its made with whole grains!
• Whole grains should be the FIRST item listed on the ingredients. You may see: whole, whole grain, bulgur, buckwheat, millet, oatmeal, quinoa, or brown rice.
• Any whole grain that is listed after the first ingredient may be a tiny amount! So don't be fooled when it says "made with whole grains" always, always, ALWAYS read the label.
• To save money, look for bread baked on the previous day. It's still good but they will mark the price down.
• Stretch your bread products by using it for things like french toast, stuffing, croutons, bread crumbs, etc.
• Bread can be kept froze for up to 6 months. So if you think you won't use it right away, leave out however much you need and freeze the rest.

CerealBreakfast cereals are often high in sugar and are geared towards appealing to young children. However, we all know that at no matter what the age we all fall victim to this sugary sweet stuff. Here are some great strategies:

• Purchase low-sugar cereals and add sweetness by topping with fruit like bananas, berries, etc.
• Try to purchase store brands to save money

Snacks

• Don't be fooled by labels on juice. "100% Vitamin C" doesn't mean it's 100% juice. Only if it's labeled "100% Juice" is it really that.
• Again, pay attention to serving sizes on your snack foods. We often consume way more calories than necessary.
• Don't buy bottled water. Drink tap water or filter it yourself. Additionally, you can add flavor to it by adding things such as slices of citrus, other fruits and berries, or herbs like mint!
• Instead of throwing out leftovers, save them so you can "snack" on them.
• Make your own snacks instead of the high calorie and processed snacks in the middle isle. Ideas: cheese and a piece of fruit, whole wheat crackers, raw vegetables with peanut butter, slice of deli meat rolled around a piece of cheese.

When Reading Labels

The % daily value helps you determine if a serving of food is high or low in a nutrient. Keep in mind this rule: 20%+ is HIGH and 5% or less is LOW. So you want foods HIGH in fiber, Vitamin A, Vitamin C, Calcium and Iron. They are key nutrients that help fight disease and support a healthy body. You want foods LOW in fat, cholesterol, and sodium because they increase your risk for many chronic illnesses including heart disease, cancer, and diabetes.

Conclusion
I hope that this little guide has been of help to you. Please comment with questions and general comments and if you disagree with something! This is solely my opinion, experience, and research. I am by no means a dietitian, just an informed consumer! Ultimately, what you choose to consume and how much you choose to spend on it (in both time and money) is your decision. What works best for me may not work for you so it's important to think about what strategies you can incorporate into your lifestyle. On a closing note, I'd like to suggest a great book that is a terrific resource and guide into the confusing world of food. What to Eat by Marion Nestle, a famous foodie and scholar in the field (she teaches at NYU), is wonderful! Go read it.

Last, but not least, I'll leave you with this short video of a grocery store tour I did recently. The quality isn't great and it's only snippets. All the important stuff is in this post :)

CCE Service Expo & Awards

This past week was a wonderful one for the Center for Community Engagement volunteers! The third annual Service Expo and Awards occurred last Thursday from 2-5pm in the Betty Tipton Room in the Student Center.

                Different groups representing their particular service categories displayed tri-fold boards for judges and fellow volunteers. Different awards were being given to students demonstrating: going green, broadening horizons, leadership development, effective communication, best new program, and strengthening communities. Each group of volunteers were ranked and scored on their particular project, their effectiveness on creating awareness, and their influence on Eastern and the Willimantic community, among many other things. Each volunteer group created fantastic presentations on their services and it was really tough for the judges to only select one winner for each group.

                Among the students that were honored, faculty and staff that have given much to the Eastern and Willimantic communities were applauded for their efforts. There is no doubting that a small group of people can have an outstanding effect on a community.

                Congratulations to all of the winners, and all of the volunteers that offered their dedication during the school year!

Winners:
Going Green: Willimantic Wildlife Habitat (Sarah Lion-Egan and Heather Lepper)
Effective Communication: Best Buddies "Spread the Word o End the Word"
Leadership Development: College 411 a Hartford High School (Todd Aviles and Kayla Bynum)
Best New Program: Windham Center After School Program (Max Goto) and the Food Justice Committee
Broadening Horizons: PHP Pen Pals Program
Strengthening Communities: The Sisterhood Project

Summer Program Assistant Intern

Title: Summer Program Assistant Intern

Department:  Community Engagement

Reports to: Community Engagement Coordinator

(Amara Watkin-Anson, 860.548.9877 ext. 201)

Position Description: The majority of this position will be spent assisting the Community Engagement Coordinator lead weekday programs throughout the summer.

The intern will be expected to develop and lead games and activities, and perform basic administrative tasks.

Responsibilities include:

·         Assisting program staff with curriculum development and daily program delivery

·         Providing supervision of camp participants at all times

·         Facilitating activities (games, art projects)

·         Assisting with set up and prep work as needed

·         Facilitating the distribution of summer lunch

·         Assisting program staff with daily operational tasks

Qualifications:

• At least 1 year of formal or informal teaching experience with

 children (ages 4-10)

• Excellent communication skills with children and adults
• Ability to seek and accept supervision and guidance
• Maturity and patience

Student Benefits: The goals for this position include developing teaching skills, creating educational materials, program development and practicing customer service skills through daily.

Schedule: 10am-4pm Monday-Friday beginning July 9th and ending August 17, 2012

Please note: this is an unpaid position.

Website: BillingsForgeWorks.org

Law and Government Academy Inspires!

“I may not change the world, but let me inspire someone who can”

                The Law and Government Academy of Hartford High School has been working towards inspiring Hartford High School students to change their world. According to the U.S. Census Bureau, only 13.3% of Hartford’s residents have a bachelor’s degree or higher. Graduates of LGA (and others) that now attend Eastern decided to take action and encourage and inspire Hartford High students to not fall into the majority.

                Eastern students attended Hartford High School to speak on a panel with the sophomore, junior, and senior classes to answer questions and tell the students the benefits of attending college, whether it be at the community college or university level. Many of the LGA students were Hartford High graduates themselves and knew that there would be a need for a mentor for these students. Hartford High School alumni, Gina Martinez stated, “My role as far as I’m concerned is to serve as a mentor in helping guide the students down the  right path as well as address any questions or concerns they may have regarding college.”

                Former LGA senior Class President and one of the founders of the mentoring program, Kayla J. Bynum, explained that “There are people out there who assume that the majority of Hartford students will never graduate high school and go off to college”, she goes onto say, “I truly do want to see these students succeed. They are all intelligent, gifted, free-spirited students, who with the right guidance and motivation WILL succeed”. With the work of these Eastern students and the drive of the Hartford High students, there seems to be nothing stopping them.

                The LGA mentoring group has been doing an outstanding job helping and mentoring these students. There is so much that Eastern students can accomplish- and when they help others to accomplish their dreams, there is no stopping them!

Student Spotlight: Ashley Lovett

This past Wednesday, junior Ashley Lovett (Marlboro, CT) received the Ella T Grasso Award for excellence in community service. Ashley is a sociology major and has been involved in many different community outreach programs during her time at Eastern. Currently, Ashley is a resident assistant in Niejadlik Hall.

Ashley’s accomplishments have been incredibly impactful on the Eastern and Willimantic communities. She has been a huge influence on the Journey House, a transitional living home for adolescent girls, and is the president of the Best Buddies club at ECSU.

One of Ashley’s greatest accomplishments through the Best Buddies program occurred earlier this semester. A nation-wide campaign to abolish the use of the word “retarded” in a derogatory manner has been in effect for a few years now. Being the president of Best Buddies, Ashley and other members stationed themselves around campus one day and asked fellow students to make a pledge of not saying the R-WORD any longer in their daily use. Outstandingly, Ashley and her team collected more than 1,500 signatures! This was an amazing accomplishment for the group, and especially for Ashley.

Ashley hopes to carry on her volunteerism into the future. She hopes to have a career with a non-profit or perhaps in higher education. Regardless of her career path, there is no question she will be making Eastern proud!