An interesting article below informing consumers how much exercise they would need to burn off the drinks/foods they consume. If you knew how much exercise it would take to burn off what you just ate would you think twice?

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Quick tips to fight cravings!


With spring upon us, it’s time to organize those often neglected areas like the fridge. The correct placement of food can also prevent food borne diseases such as Salmonella and E. coli, and with just a few organisation tips for your fridge wastage can easily be avoided.

1. Food that doesn’t involve any preparation and is ready to eat should be placed on the top and middle shelves. For example dairy, pre-cooked meats, leftovers and condiments.

Top tip: use a lazy-susan on the the shelf for condiments for a simple but effective way to keep on top of your sauces.

2. Raw meats and uncooked fish should be stored in clear, airtight containers. Ideally, these should be kept on the bottom shelf of the fridge to avoid any contamination from dripping and exposing the other contents of the fridge to harmful bacteria.

Top tip: label clear containers with the contents and date. This helps to avoid any confusion of what is being stored. Using up food stuffs before it goes out of date helps to reduce waste.

3. Store fruit and vegetables in the salad crispers. Often these zones are climate controlled which help to retain moisture. This will benefit vegetables like lettuces, carrots and cauliflower to keep for longer.

Top tip: items like potatoes can be stored in a vegetable or potato bag. Hang these on a command hook on the side of the fridge so they are to hand while you’re preparing food.

4. Dairy products like milk are often stored in the fridge door. The temperature is likely to fluctuate as the fridge door opens. Instead keep dairy on the shelf in the main compartment of the fridge, and use the door for other beverages as these items can withstand changes in temperature.

5. Group items of food together like cheese into separate baskets or containers. Clearly labelled, it make it easier to identify groups of food. Sliding the containers in and out of the fridge provides easy access as well as avoiding leaving forgotten about item in the back of the fridge.

Top tip: avoid putting open cans in the fridge as the metal can release harmful toxins into the food.. Store leftovers in clearly labelled containers.

These helpful tips won’t’ break the bank and are easy to put into practice. Keeping on top of your fridge organisation weekly is important, especially around busier times. These tips should make sure that your fridge is always in tip top condition.

Author Bio:

Article by Juliette Raine, Marketing Manager at SZ&W Ltd – the European home of Sub-Zero & Wolf. To find out more about Sub-Zero’s range of integrated refridgeration, visit

I would just like to say a big thank you to City Green Farms for allowing me to really follow my passion! Getting firsthand experience working in the community made me realize that there is a demand for fresh organic produce and how essential it is to educate consumers about the health benefits of these vegetables.

Each week I felt like a major contributor in the weekly farmer’s markets and I was able to guide our customers into making healthier choices, while educating them about the health benefits of the produce they bought each week. Working for City Green has helped me apply the knowledge I’ve acquired in school, outside the classroom setting.

I want to thank the entire staff at City Green for taking the time to share their expertise and knowledge with me. It was through these times that I felt I was able to learn and grow the most in developing my skills over the course of my internship. The staff was most responsive to my requests and always made me feel part of the group. Thank you so much for opening my eyes to community nutrition. I will forever have this experience to look back on and reflect.

Farm To Table Act

Taste Testing at Martin Luther King, Jr No. 11 Elementary School

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Nicholas Copernicus Elementary



Our farm salsa made on the farm!



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Building community gardens in Jersey City, Nj

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Food Demo (Kale Salad) at St. Paul’s in Paterson, Nj.



Farm Modeling:
One of the pictures taken on the farm that was auctioned off to help our fundraiser.




MSU Women’s Health
November 2013
Keep Your Skin Glowing and Healthy With Food
By Jessica Gerne

MSU Women’s Health Newsletter November 2013 (2)

With so many skin care products out on the market you would think big companies would have come up with a perfect solution to healthier skin. What most people don’t take into consideration is that it’s not about expensive creams and masks, it’s about lifestyle!

Making a few small adjustments to your diet can create a huge difference in your complexion! Taking care of your skin is just like taking care of your mind, body, and health. In honor of November being skin awareness month we came up with a list of best foods for your skin.

Fish: Incorporating fish into your diet at least 2-3 times a week can help your complexion while also improving your health. Fish contains omega-3 fatty acids as well as zinc. These nutrients reduce inflammation and acne. They also aid in new cell production.

Vitamin C: Citrus fruits, bell peppers, and tomatoes contain significant amounts of Vitamin C. This micro-nutrient is an antioxidant that not only plays huge role in our immune system but also helps to produce collagen a connective tissue of the skin. Cut up some strawberries, mango, and kiwi for an afternoon snack to keep your skin smooth and wrinkle free!

“Eat you greens!” You’ve probably heard this time after time but it’s true! Eating leafy greens help brighten up
your skin while improving its elasticity. Kale, collard greens, and spinach are all excellent sources of Vitamin A. If you’re not a fan of eating greens, throw them in a smoothie or juice them! It’s a good alternative way to get in your greens.

Nuts & Seeds: Nuts and seeds contain Vitamin E. This micro-nutrient allows your skin to hold in moisture producing a fresh, younger look. Almonds, hazelnuts, pecans, walnuts, sunflower, and pumpkin seeds all contain vitamin E. Create a trail mix with your favorite multi-grain cereal along with these nuts and seeds for a beautifying complexion snack that is good on the go.


A couple of weeks ago I was browsing google for ideas to get more involved with education and nutrition and I came across City Green Farms. ( They offer internships for college students during the spring and fall. What better way to get involved with my community and help spread the word about GMOs, health, and nutrition than to physically farm it myself. I applied and luckily got accepted! What’s really great about this internship is that it enables me to farm, teach classes, design recipes, and set up farmers markets in low income communities. I’ll be able to educate children as well as adults on proper health and nutrition. It’s the whole package! I’m super excited and ready to see where this takes me. Here are some pictures from this morning.

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“Life begins once your out of your comfort zone.”

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Cantaloupe as well as tomatoes and kale grew itself in the compost my father made. It’s amazing how life works. This is truly how it’s suppose to be.


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Side garden


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Training has started a week early. I can’t wait to see where this takes me!


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I hope everyone survived the heat this past week! Recently I posted a picture on my instagram (lilysway23) of the Quinoa-Stuffed Peppers and got a lot of feedback.

There are a TON of recipes online with all different ways to make it. My Aunt decided to cut the peppers in half instead of stuffing an entire pepper which was good because the weight of the food and quinoa would’ve weighed it down and made it really soggy.

This meal provides good source of protein, iron, calcium, fiber, as well as vitamin A & C.







Black beans


Pepper jack cheese

Bell peppers

For cooking instructions check it out!

Vegetarian times has a lot of awesome ideas.