Great opportunity for corporations looking to make a difference in the community! The Sylvia Center is offering exclusive corporate volunteer opportunities. From hands-on plant-powered cooking classes to meaningful volunteer initiatives, there's something for every organization to get involved with. Let’s create empowered and healthier communities together! Learn how your team can partner with The Sylvia Center. Contact Pontip Rasavong, Development Director for more information. #corporatevolunteer #impact #foodeducation
The Sylvia Center
非盈利组织
The Bronx，NY 735 位关注者
Educating young people and families through culinary programming to promote health and wellbeing.
关于我们
Educating young people and families through culinary programming to promote health and wellbeing. The Sylvia Center partners with community-based organizations, schools, and local businesses to deliver nutrition-focused culinary programming in all five boroughs of New York City and Columbia County, New York. All programs teach skills to identify accessible and nutritious foods and master basic cooking skills and safety. Participants develop life skills, including public speaking, teamwork, and time management, to boost confidence and foster success. Teen and young adult programs introduce food justice and food science. Trained instructor teams are composed of chefs, educators, sanitarians, and registered dietitians.
- 网站
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https://sylviacenter.org/
The Sylvia Center的外部链接
- 所属行业
- 非盈利组织
- 规模
- 11-50 人
- 总部
- The Bronx，NY
- 类型
- 非营利机构
- 创立
- 2007
地点
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主要
获取路线
2417 Third Ave.
Suite 301
US，NY，The Bronx，10451
The Sylvia Center员工
动态
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It’s officially soup season, and our Cooks for Health students are whipping up a delicious batch of hearty minestrone with broccoli and white beans, plus some toasty homemade garlic bread! ???? ?? ?? Happy cozy cooking! #foodeducation #nutrition #plantbased
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Congrats to Chef JJ Johnson, one of our Culinary Council members, for sharing his story on The Daily Show! We hope to empower our young people and families through nutrition-focused culinary programming in the same way Chef JJ describes the importance of making culturally rich foods accessible and delicious. "We wanted to offer healthy, culturally rich food that people could feel good about eating. In too many working-class communities, access to good-for-you food is limited, and I wanted to change that." Watch the full clip: https://lnkd.in/e4bKSEQg #trailblazer #nutritioneducation #impact
It was a great experience talking about my journey on The Daily Show and reflecting on why Harlem became the birthplace of FIELDTRIP. When I first moved to New York City, opening a restaurant in Harlem wasn’t on my radar, but living with my family helped me understand just how special this community is. Starting a business here meant I had to think about who would walk through the doors – not just customers, but people like my cousins Tanisha and Christina, and Aunt Dot. It became personal. FIELDTRIP was built with the community in mind – we wanted to offer healthy, culturally rich food that people could feel good about eating. In too many working-class communities, access to good-for-you food is limited, and I wanted to change that. Our motto is “Rice is Culture,” and it runs through everything we do, from Harlem to our locations at Rockefeller Center, Columbia University, and even Atlantis in the Bahamas. Sharing this story on The Daily Show was a reminder of the importance of building a business with purpose – one that reflects the values of care, culture, and community. #Entrepreneurship #TheDailyShow #BusinessWithPurpose #CommunityFirst
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If you haven’t experienced the magic of this dynamic duo in action, you’re in for a treat! Grab your tickets for Autumn Feast, where Chef Ayesha Nurdjaja and TSC Culinary Council member Sal Rizzo will take you on a culinary adventure filled with flavor and fun! ???? This isn’t just a meal—it’s an unforgettable evening of chef-curated delights at De Gustibus Cooking School at Macy's on October 29. Proceeds will go towards our culinary programming. Seating is limited, so grab your tickets before they’re gone! https://lnkd.in/e5wzQNS3 #foodeducation #cookingdemo #impact
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We’re thrilled to spotlight Dana Dessources, a 2023 TSC Teen Culinary Apprenticeship alum and proud recipient of the FOODMatch +?Divina?Future Community Leader Award in this month’s newsletter. Dana dives deep into her passion for food, revealing how the genuine spirit of a cook transforms a meal into an unforgettable experience. ??? Read Dana’s piece: https://lnkd.in/g2QP__kr #foodeducation #alumni #impact
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Our Founder Liz Neumark joined a live Food Tank discussion with Chef JJ Johnson, also a member of our Culinary Council, to discuss how restaurants and farms can tackle the climate crisis. ?? ?? Rewatch the full panel: https://lnkd.in/dDBAHd3r Timestamp: 7:11:47 #climateweek #foodeducation #gardening
Tomorrow Food Tank and The James Beard Foundation kick-off #ClimateWeekNYC! Incredible line-up of 40+ speakers including (in alpha order): Dr. Ricardo Abramovay, USP - Universidade de S?o Paulo and President of Imaflora 's Board of Directors; Chef Eric Adjepong; Yemi Amu, Oko Farms; Eric Archambeau, Astanor; Kiki Aranita, New York Magazine; Rupa Bhattacharya, Transformative Change Agent; Corey Blumenthal, Shake Shack; Mark Bittman, The Bittman Project and Community Kitchen, Bestselling Author and Former New York Times Columnist; Rebecca Chesney, Guckenheimer; Julia Collins, Planet FWD; Ertharin Cousin, Food Systems of the Future; Stacy Dean, GW Global Food Institute; Michael K. Dorsey, Arizona State University, Around the Corner Capital; Sheryll Durrant, Just Food, NYC; Sara Eckhouse, FoodShot Global; Curt Ellis, FoodCorps; Paul Fairhead, Guckenheimer; Jessica Fanzo, Columbia Climate School; Kathleen Finlay, Glynwood Center for Regional Food and Farming; Brian Fowler, BLACKBARN; Jeff Frank, Organic Valley; Evan Fraser, Arrell Food Institute at the University of Guelph; Kwan-Yin Graw, Capricorn Investment Group; Seanicaa (Edwards) Herron, Freedmen Heirs Foundation; Sarela Herrada, SIMPLi; Tony Hillery, Harlem Grown; Ora Kemp, MPH, NYC Mayor’s Office of Food Policy; Leslie Kapin, Astanor; Michael Kedala, Guckenheimer; Steven Jennings, Ahold Delhaize USA; JJ Johnson, Celebrity Chef; Anna Lappé, The Global Alliance for the Future of Food; Andy Levitt, Brightly; Paul Lightfoot, Patagonia Provisions; Brandon Lombardi, Sprouts Farmers Market; Hunter Lovins, NOW Partners Foundation; Ron Mardesen, Niman Ranch; Anne Engammare McBride, PhD, The James Beard Foundation; Bill McKibben, American environmentalist and author; Qiana Mickie, Office of Urban Agriculture, New York City; Eric Mittenthal, Meat Institute; Marion Nestle, NYU Steinhardt School of Culture, Education, and Human Development; Liz Neumark, Great Performances; Lotanna Obodozie, The National Young Farmers Coalition; Fernanda Facchini, Natura; Clare Reichenbach, James Beard Foundation; Dorothy Shaver, Unilever; Chloe Sorvino, Forbes; Tara Smith Swibel, Terra Regenerative Capital and Teens for Food Justice; Chef Pierre Thiam, Yolélé ; Karen Washington, Rise & Root Farm; and kelly whitaker, winner of James Beard Foundation’s outstanding restaurateur 2024. All day delicious food thanks to our partners Great Performances! Join us (also streaming live at FoodTank.com): https://lnkd.in/ea7T5cgN.
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We enjoyed another year at the Food Ed Partner Fair, connecting with NYC schools and sharing resources for our accessible, fun, nutrition-focused programs for young people and families. We can't wait until our fall programs kick off! ?? ?? ?? #foodeducation #NYCschools #foodaccess
On Tuesday, Sept 18th, the TFC Team was happy to support our Food Ed Coalition partners, NYC Department of Education, and NYC Office of the Mayor at the 2nd Annual Partners Fair. There were 200 educators representing 140 NYC Public Schools looking to provide their students with food ed. #FoodEdHub #FoodEd #HFSM4A
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Happy first day of fall ???? Get ready for the cooler weather with a fuss-free baking treat! Our simple olive oil cake is deliciously light and packed with the flavors of fresh citrus and cinnamon. It's the perfect cozy treat or a wonderful addition to your brunch spread. ???? Full Recipe: https://lnkd.in/ebY9hgW8 #sylviacenter #foodeducation #nutrition
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In this insightful article by The Sylvia Center, Kate Moskin reflects on her summer experience working at the Learning Garden at Katchkie Farm, where she learned and developed the skills required for gardening. Under the mentorship of Garden Manager Julie, Kate learned how to care for crops, fostering a deeper understanding of the labor behind growing food. In the article, Kate also highlights the educational impact on visiting young people, sparking curiosity and connection to nature. Read the article about this outstanding Youth INC Nonprofit Partner: https://bit.ly/3TqvrFm #RaisingOurCity #Outdoors #Education #YouthDevelopment
Dirt Under my Fingernails: A Summer in the Learning Garden - The Sylvia Center
https://www.sylviacenter.org
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It's easy to overlook the origins of our food amidst the clutter of supermarket shelves and restaurant menus. Explore the small changes from city-dweller to novice gardener with Kate, our summer intern, beginning with newspaper mulching. ???? ?? Read Kate's full story: https://lnkd.in/eUg7M8Ey #foodeducation #agriculture #intern
Dirt Under my Fingernails: A Summer in the Learning Garden - The Sylvia Center
https://www.sylviacenter.org