Kimchi is spicy, fermented vegetables and is a staple side dish in Korean cuisine. The most common of which use napa cabbage but there are many kimchi varieties with other…
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Hi, I am Kaylee! I grew up in Northern California and ventured to San Diego for college where I received my B.S in Foods and Nutrition. I am currently obtaining…
Chef Tatiana will be showing us a fried rice recipe using winter vegetables. In this recipe, Chef Tatiana is using broccoli, cabbage, and carrots. This is a great way to…
Dear Community, Today, and every day, The Sylvia Center works to empower students, families, and communities to take control of their health and wellbeing. The communities we serve often face…
Rajvi Sheth was born and raised in Mumbai, India and received a Bachelor of Science in Microbiology from the University of Mumbai. Rajvi is currently a graduate student at Russell…
Chef Tatiana makes homemade stock from her vegetable scraps to serve with matzo balls that are made with just a few ingredients: matzo meal, ginger, nutmeg, and cilantro leaves. Matzo…
The Sylvia Center successfully pivoted to a virtual classroom this year, supplying both a space for families to learn together, as well as partnering with community organizations to provide fresh…
Try this spin on latkes with root vegetables paired with pear compote! The celeriac or celery root adds a slightly sweet flavor with the carrots and both give the latkes an…
This is the perfect way to may a classic comfort food healthier! This dish is fully customizable, from the type of cheese down to the veggies. Chef Sarah chose to…
This year has brought challenges like never before. COVID-19 has disrupted our local food systems, preventing New Yorkers from accessing fresh, healthy, and affordable food. Early reports show that nearly…
