Food

Pop-Up Produce Stand at Beardslee

March 21, 2019 Food

Have ya heard?

We have a brand-new partnership with Beardslee Elementary School and City of Hope National Medical Center to host a pop-up produce stand! Once a month, we are bringing fresh produce from the farmers we work with through Food Roots to source 150 pounds of yummy fruits and vegetables to families at the school. You read that right…1-5-0 pounds! The produce is all local organic, and we work with all partners to ensure that pricing is fair and affordable!

Farmers markets aren’t easy to create and maintain. This pop-up produce stand is a simpler way for all of us to ensure that communities have easier (and more affordable) access to healthy fruits and veggies. Big shoutout to all the partners and volunteers who continue to make these pop-up stands possible.

Stay tuned for more updates.

Leon facilitating healthy eating workshop with students at Castelar Elementary

HEAL Intern Spotlight: Leon Foster

February 28, 2019 Cooking, Food

What have you been doing as an intern with APIFM?

While working with APIFM, I was part of numerous nutrition workshops tailored to older adults and young children. These workshops were no more than a hour long and contained tastings, demos, games, and review questions. It was a little nerve-racking at first to be thrown in a totally new environment and not know what to expect. However, the flow and process of each session turned out to be not only easy to fall in place with, but a delight to be a part of. Interacting with the people in the classes was not as difficult as I expected to be. Everyone was enthusiastic about the topics and interested in the material.

What do you like most about the work?

What I loved most was supporting the nutrition classes that took place at Castelar Elementary School, located in Chinatown. The classes were simple enough for elementary students to comprehend and fun enough for everyone to enjoy. The kids laughed, played, and wanted to share their knowledge of different food experiences. I too enjoyed talking to the kids about my experiences with food and how I learned to eat healthier. The lessons began with an introduction to fundamental knowledge of food groups, healthy eating, and skills that can be used later in life. These skills and knowledge were things like knowing how to use our five senses to examine food, how many cups of water should we drink a day, or why it’s important to have a diverse diet. Each class was meant to build on top of the previous class with fun game reviews and interactive activities to learn more.

Nutrition education workshop at Castelar Elementary

How do the children benefit from the workshops you support?

The kids were quick learners and of course were ecstatic to participate in games. The games were meant to be fun, but also packed with information about nutrition. They learned about a balanced diet containing all foods. They learned what each food group provides their bodies with such as better skin, stronger muscles, a healthier stomach, and more. They also increased their vocabulary with descriptive words to define the fruits and vegetables they were able to eat. At the end of each class there was a tasting of fruits and vegetables for the kids and everyone to try. In some cases the kids were hesitant to try to new food and in other cases the kids discovered a new delicious snack. This activity was especially exciting for them because they were able to handle the food. Not only were they playing with their food, but learning about it. Many of the children didn’t even know what the food was called and had never seen it before. This was a great way to push the kids to be brave and explore things they are not accustomed to. These experiences will not only benefit them in trying new foods, but also in general life. They will be able to push past their comfort zones and find pleasure in challenging themselves.

APFIM intern, Leon Foster, working with students at Castelar Elementary

How has this experience impacted you, and what are your future plans?

It’s great to be part of an organization so dedicated to creating healthier future generations. It was truly fun to wake up in the morning, knowing I would soon be surrounded by eager faces, ready to talk about healthy foods and try various vegetables and fruits. I loved being involved in a program that visits elementary schools and spends resources on children that might not have been given the opportunity to experience new foods. I believe this opportunity has helped me understand the importance of being able to present information to have the biggest impact communities. I want to improve the living conditions and environments for communities who are facing barriers. I plan to use these new skills to help me when presenting information to communities who can benefit from it.

About Leon

Leon Foster is a Cambodian American senior undergraduate student majoring in public health at California State University, Los Angeles. He grew up in Long Beach in a mixed household. Leon plans to attend graduate school in the near future for Environmental Health.

API Foward Movement Lauches Healthy Eating Workshops at Castelar Elementary in LA Chinatown

February 26, 2019 Cooking, Food, News & Updates, Press Release

Download this press release as a PDF.

In late January 2019, Asian Pacific Islander Forward Movement (APIFM) launched multiple healthy eating workshop series at Castelar Elementary School in Los Angeles’s Chinatown neighborhood. Each series is at least six weeks long, and aims to promote healthy eating behaviors such as increasing fruit and vegetable intake, reducing sugar intake, and choosing whole, unprocessed foods more often. The workshop series are currently offered in three first grade classes, two second grade classes, four third grade classes, and two fifth grade classes.

APIFM nutrition educators now visit classes on a regular basis to lead interactive nutrition curriculum and healthy recipe-making. In several series, the curriculum also integrates basic gardening skills to teach students how vegetables are grown.

“This program educates our students on eating and living a healthier life. The hands-on activities get our students motivated to make things on their own,” shared Castelar Principal Wing Fung.

These workshops are part of APIFM’s broader Healthy Eating & Active Living (HEAL) program, which is made possible by funding from Los Angeles County Department of Public Health’s Champions for Change – Healthy Communities Initiative. Champions for Change aims to improve the health of families and communities in California, especially those that are at greater risk of obesity, high blood pressure, and type 2 diabetes.

6 Do’s and Don’ts of CalFresh Benefits

January 9, 2019 Cooking, Food, Life

By Finola Rodriguez, APIFM Health Educator

Freshly graduated from UC Irvine, I was recruited by Americorps to be an academic interventionist for 11 middle schoolers in South LA. Knowing I would survive on a modest bi-weekly stipend, I was encouraged to sign up for food stamps, which in the end taught me a ton about the level of food access the community I was serving had earning a similar monthly income. I am not a medical professional, so please take the following Do’s and Don’t tips just as suggestions and recommendations! Enjoy.

1. Do know what type of food stamps you have.

There are two kinds: EBT SNAP and EBT cash. Once after my long 10-hour day of service with Americorps, I saw a local Wendy’s with a banner that read “Accepts EBT.” I rolled through the drive-thru to discover I only had EBT SNAP, meaning I could only use my card to buy room-temp or cold food and beverages from the grocery store. Immediately my plans to use my food stamps to buy hot chicken, burgers, fries and a coffee went down the drain. Nonetheless it was a great opportunity to challenge my cooking capabilities, not settle for drive-thru meals, and better plan my nourishment for the future.

2. Don’t try to use most of your monthly food stamps on pre-packaged meals.

As tempting as it is to buy already made salads, wraps, soups, and snacks (trust me I am guilty as charged), it is not as sustainable as you think. Those were made to only last you one meal, not the whole week. Try to limit the packaged lunches to 1-2 a week max. You will get a much higher yield when you mimic some of those favorite meals while buying your own ingredients and dedicating one day of the week to make at least 3 portions for the days to come. Not only is that more cost-efficient, but it turns out to be fun when you can dedicate time to cooking.

3. Do take your lifestyle into consideration.

Be more compassionate with yourself when planning your next meals. In a culture where it is so easy to be wrapped up in the next fad diet and the pressure to eat as fresh/organic possible, we also have to consider shelf-life and who we are providing for. Sometimes I had to buy flash-frozen fruits and vegetables because I overbought fresh produce previously. When I got too ambitious about my nourishment, my eyes would get too big at the grocery store. This unfortunately led to wasted benefits, a smelly fridge, extra money spent on meals outside, and a hungry belly. Do some research online on ‘minimal waste’ recipes and see how you can optimize your meals and time while still getting your daily nutrients. I use a lot of my leftover vegetables to make broth or sometimes freeze fruits and vegetables to make smoothies for breakfast the next morning.

4. Don’t overcomplicate when and where you buy your groceries.

Simple is better. When I first moved to Alhambra it took a couple weeks of driving around to find out which stores were around me, their opening and closing times, and when the less busy hours were to go. As much as I wanted to go to Whole Foods with my roommates I also had to keep in mind I had very limited funds in my account and I could not afford the freshly pressed juice and pre-made sushi 24/7. That being said, I did enjoy seeking advice from members of my family of their practices they utilized when they immigrated to the U.S. There can be affordable, fresh fruits and vegetables at your local 99 Cents Store, Food For Less, and 99 Ranch. It’s also helpful to look for catalogs featuring special coupons and deals in the grocery stores, consider the seasonal fruits and vegetables (they will be most likely cheaper), and dedicate time each week to make future meals for yourself. Your wellness is worth it.

5. Do take time to understand the expiration and application dates your card has.

You will get letters in the mail regarding the status of your benefits and when to reapply. Be very punctual as they need to update documentation every 6 months. So after about 5 months you will get instructions on how to do so, as well as the dates your benefits will cancel if you do not yield to their procedures. Luckily they do have the number of your social worker and they list all the documents you need to submit. If you have smartphone, consider downloading a free scanning app to ease your submission process. I would take pictures of the documents they needed (i.e. monthly rent amounts, income documents, utility bills etc.). And if you are confused just give them a call to confirm the status or check online every couple days. Do not wait last minute!

6. Don’t assume that your food stamps refill on the first of every month.

I spent my monthly amount prematurely and waltzed into a local Ralphs the first of the month. I slid my EBT card and found out that there was no balance. I was so embarrassed at the checkout and took out my debit card to pay for my groceries. After doing more research I found out that the last number of my card was the date in which they stamps refilled. For example, if the last number on your card says 6 then you will get your monthly benefit amount on the 6th of that month.

Closing thoughts…

I am sure there are many other things I learned during my year on food stamps, but if I were going to leave you with anything…. It is to not compare your food journey with anyone else’s! We all need assistance from time to time and having CalFresh can be used as an opportunity to learn proper budgeting, nourishing, and timing for your specific lifestyle. You are allowed to love yourself through feeding your body with the nutrients it needs. Listen to how your body responds to certain foods and be mindful that we all come from different cultures, backgrounds, stages of life and body types so of course your meals will look a little different.

My APIFM internship experience – Jingtian Wu

January 3, 2019 Change, Cooking, Food, News & Updates

During my internship, my favorite activity was APIFM’s produce stand at Little Tokyo. It provides fresh produce to local residences, and it educates local businesses about the fact that a lot of people are receiving government benefits. It unites the community together. By tracking how many people are on governmental benefits, such as medical and EBT card, we are trying to convince local businesses to accept EBT cards. Other interns from UCLA and I went to every single store in Little Tokyo talking about our produce stand and posting flyers on their window. I feel that it is such an excellent chance for us as interns to know the local communities by visiting all the stores. I am a pro in Little Tokyo now! : )

I did nutrition education with other interns at Koreatown Youth and Community Center. We led the elementary students and preschoolers to do physical activity. Also, we educated them about seeds and gardening. I feel that it is so hard to teach them about nutrition because they do not understand and a lot of them are picky eaters. Reflecting on what I read in the book Fearless Feeding, I realize the best way to educate them about foods is to expose them to a variety of flavors and encourage them to try new things. Even though they are picky eaters and sometimes they will try something and spit them out, they are still open to trying new flavors especially when it is a group activity. There was a girl who refused most of the items we gave her, but she decided to try when she saw her friends all tried. They held the foods counting down from three and ate together. Even though they ended up running to the trash and spitting out all the foods, it was still nice to see that they were willing to try. I feel this kind of group activity of trying new things is also a form of family table. When kids look at their friends and family are having something they haven’t have before, they will be more willing to try. It proves that the family table is a great way to raise a non-picky eater.

In November 2018, I supported APIFM’s outreach tabling in Chinese American neighborhoods as well as nutriton workshops at Chinatown Service Center. Gladly, I met so many friendly first-generation Chinese immigrants. They came to our workshops for free cooking and Tai Chi classes. We did fundraising on the afternoon of Nov 10th to get money for the stretch band to help elders who come to our class exercise. People are very supportive. We collected enough money to purchase 30 stretch band in one day.

It is good to know that we have an organization that serves Asians and Pacific Islanders specifically. A lot of the things that they are doing benefit the entire community. It makes me want to contribute more to my community. As someone who holds a degree in nutrition, I can do something to promote the wellness and health of the community holistically.

Jingtian Wu interned with APIFM in Fall 2018 as part of a community rotation for her dietetic program at Pepperdine University.

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Farm to Chopsticks Awardee: Ken Lee

August 22, 2018 Donate, Food

By Kyle Tsukahira

We are so excited to honor local farmer Ken Lee this year at Farm to Chopsticks. We’ve had the pleasure of partnering with Ken for the past 2 years to source organic citrus and stone fruit from his family farm located in Reedly, CA called Top Notch Produce. We love working with Ken because of his passion for the food that he grows and his commitment to providing the highest quality produce to the community. Your support helps us continue to work with farmers like Ken to get fresh, sustainably grown, and culturally relevant produce to the communities and families we serve. For more info please visit: www.apifm/ftc

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Farm to Chopsticks Awardee: Lisa Thong

August 17, 2018 Donate, Food

By Scott Chan

If you don’t know Lisa Thong, you really should. Smart, passionate, strong-willed…these are just a few words that capture the dedication Lisa has had to community advocacy and social justice. Oh and one more word: humble.

I say humble because Lisa has done so much for APIFM, without ever asking for nor accepting credit. She just genuinely cares about the work we do around API health and food access, and has been a silent partner over the past 6 years. Whether it was helping us explore new funding and networking opportunities for our work with farmers, or presenting us with alternative forms of social enterprise for Food Roots, Lisa has always been in our corner, pushing us to take our work to the next level.

Come hear more about Lisa and why we’re giving her a well-deserved award at Farm to Chopsticks this year. More info here.

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Farm to Chopsticks Awardee: Jessie Sanchez

August 16, 2018 Donate, Food

Written by Diyana of APIFM staff

It’s hard to remember where I first met Jessie Sanchez (whom our whole team fondly refers to as Miss Jessie) because she showed up to our Healthy Eating & Active Living (HEAL) workshops in almost every neighborhood in the beginning! Whether it was our Tuesday sessions at LA State Historic Park, Wednesday mornings at Chinatown Service Center, or Friday nights at Pilipino Workers Center, Miss Jessie would be there, ready to soak up all she could. She took public transportation all the way from Eagle Rock, rain or shine. Miss Jessie told us she first found out about our HEAL classes from a flyer, and had been intently looking for ways to improve her eating habits after being diagnosed with diabetes and other diet-related conditions that are unfortunately so common now in API communities. Her determination to get better is impressive on its own, but we also deeply admire her equal commitment to helping others in her neighborhood and cultural community to access healthier options. She always took home as many of our HEAL class cookbooks as she could, so she could pass them out to neighbors, church friends, and even mail them to family in the Philippines. Miss Jessie also likes to share with others how she takes advantage of Market Match as part of her CalFresh benefits to afford more produce at farmers markets. All of her hard work has paid off in a big way, but I hate spoilers, so you’ll have to come to Farm to Chopsticks to hear the rest of the story from Miss Jessie, herself!

You can find out more and purchase your ticket by clicking here.

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Resource: Rethink Your Boba by APIFM Intern Chris Hernandez

April 24, 2018 Boba Fret, Food, News & Updates

Many thanks to APIFM intern, Chris Hernandez, for creating this new resource on what’s in boba and how to make it a bit healthier! Download the full PDF here, and please feel free to distribute! Here’s a message from Chris:

My name is Christopher Hernandez and I am a 21-year old Filipino Nutritional Science student at California State University Los Angeles. I grew up in a predominately Asian neighborhood where drinking “boba” or “boba milk tea” was the daily norm. Being a student in the nutritional science field, I saw this as a learning experience during course of my education. I wanted to find out what exactly was in the average boba drink and relay that information to the surrounding community. This would allow an individual to “rethink their boba drink.” I understand that boba milk tea is a staple in many communities. I also provided ways in which an individual could make their drink “healthier.” I too am guilty of drinking boba as I work at a boba shop. My goal is to ensure that everyone makes smarter choices when ordering their next boba drink.

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Launch of Foods Roots Produce Pantry with KIWA!

March 6, 2018 Cooking, Food, News & Updates

We’re thrilled to announce the launch of our first Food Roots Produce Pantry project in partnership with Koreatown Immigrant Workers Alliance! Read more in the press release below (PDF):

API FORWARD MOVEMENT LAUNCHES FRESH PRODUCE PANTRY WITH KOREATOWN IMMIGRANT WORKERS ALLIANCE

Asian Pacific Islander Forward Movement (APIFM), a Los Angeles-based community health organization, is launching its first Food Roots Produce Pantry Project in partnership with Koreatown Immigrant Workers Alliance (KIWA), a multi-ethnic community-based organization focused on organizing low-wage immigrant workers in workers’ rights, equitable development, and immigrant justice.

The pantry will bring 1600 pounds of fresh fruits and vegetables, all sustainably grown by local small farms, to KIWA community members and affordable housing tenants from March 2018 through July 2018. The project will also include monthly healthy cooking classes where pantry participants learn to cook recipes using vegetables and fruits from the pantry.

The first Food Roots Produce Pantry distribution event will occur on March 6, 2018 at 6:00 PM at KIWA’s office, located at 1053 S New Hampshire Ave, Los Angeles, CA 90006.

The project is made possible due to individual donors as well as funding from Capital Group and Los Angeles County Department of Public Health’s Champions for Change – Healthy Communities initiative. APIFM and KIWA share a commitment to increasing access to healthy food and health justice for Asian Americans and other communities of color in Koreatown, a neighborhood where over a quarter of families live below the federal poverty line.

Learn more about APIFM at https://apifm.org, and its Food Roots social enterprise at http://foodroots.co. APIFM is a division of Special Service for Groups, Inc. Learn more about KIWA at http://kiwa.org.

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