Monthly Archives: January 2014

Hot and Spicy Edamame

Edamame are highly nutritious and rich in bioactives (having
activity in the body) compounds called isoflavones which makes
this vegetable a functional food i.e. having a function beyond its
basic nutritional value. Rich in amino acids, it is an economical
source of protein and has the distinction of being the most
complete of all vegetable proteins.

Luckily edamame are delicious and easy to prepare. These
versatile beans have a buttery, nutty flavor and can be eaten hot
or cold as a snack or as an addition to stir-fries, salads, casseroles,
or soups. To prepare fresh, unshelled edamame clean and rinse
pods, add them to a pot of boiling, salted water and cook for
four to five minutes. To eat suck the tender beans out of the pod
as the pod is not edible. Alternatively, you can open the pods
with your fingers to remove the succulent beans. Another way
to prepare shelled edamame is to roast them like peanuts in a
hot oven for ten minutes or until they start to have golden flecks.
Frozen beans can be cooked in a similar fashion to fresh but
require a few more minutes of cooking time.

Edamame are featured in the May lesson of Food Literacy
in Preschool Program (FLIP). FLIP introduces unique fruits and
vegetables to young children, ages 3, 4 and 5 from diverse
backgrounds. FLIP utilizes colorful, fun, age-appropriate
interactive lesson plans that promote both nutritious eating and
physical activity.

Hot and spicy edamame


1 tsp chili powder
1/4 tsp cracked red pepper
1/2 tsp Mexican oregano
2 tsps salt, divided
1 lb fresh edamame in the pod


Heat 1 tsp salt, chili powder and pepper flakes in a small skillet
with no oil. Stir until hot and fragrant. Remove from heat and mix
in oregano. Add fresh edamame pods to salted boiling water
and cook for about four to five minutes. Drain and pat dry. Toss
with the chili-oregano mixture and serve warm.
Serves 4, serving size 1 cup


White Bean & Kale Soup

White beans, also known as white
navy beans, offer extraordinary
health benefits. They are loaded with
antioxidants and provide a good supply
of detoxifying molybdenum, fiber and
protein, and rank low on the glycemic
index. They produce alpha-amylase
inhibitors, which help regulate fat storage
in the body. What’s more, white beans
deliver a good supply of magnesium, a
mineral with multiple health benefits.

White Bean & Kale Soup Recipe


1 lb dried Romano white beans
2 tablespoons canola or olive oil
2 medium yellow onions, diced
4 garlic cloves, chopped
2 teaspoons salt
1 teaspoon black pepper
2 bay leaves
1 teaspoon dried thyme
1 lb smoked turkey sausage, sliced
6 carrots, peeled and sliced
1 lb kale


Sort the beans to remove any unwanted
debris. Rinse and cover beans with
water by 2 inches in a pot and bring to
boil. Remove from heat and let stand,
uncovered for 1 hour. Drain and set
aside. In a large soup pot, heat the oil
over medium-low heat then add the
onions and cook until softened, or about
6 minutes. Add the garlic and cook until
fragrant, or about 1 minute. Add the
beans, salt, pepper, bay leaves, thyme,
and 2 quarts water and gently simmer for
40 minutes. Meanwhile, brown sausage
in a skillet and set aside. Once beans
are soft, stir in carrots and simmer for
5 minutes. While carrots are cooking,
coarsely chop the kale, removing any
thik stems and the center rib. Add the
kale and simmer for 12 to 15 minutes.
Add the sausage and season with salt
and pepper to taste.

Makes 6 servings.


Join our Fork & Cork Classic Fundraising Committee

The Foodbank is forming a New Event Fundraiser called the Fork & Cork Classic, similar to Taste of the Nation, but this fundraiser will allocate all of the proceeds locally versus nationally. The event will be June 1st at the Montecito Country Club. We need to fill the following committee positions to have a successful event: Sponsorship Sales (local businesses), Solicit Donations for wine, beer, Vodka, water for the event; Pre-Event Ticket Sales; Advertising/Publicity/Marketing; Entice Restaurants to Participate; Run the Silent Auction/Game Section; Music/entertainment; Promotional Materials (posters); Operations (rentals: linens, ice, paper products, portable bath rooms, trash, etc.); Health and Alcohol Permits; Chef Contest Lead; Photographer and Valet Parking. Our next meeting about this event is Tuesday, January 14th at 5:30pm at our downtown office: 1525 State Street, Suite 100 (next to Cantwell?s Market). Please RSVP if you would like to attend to get more information. This event is added to our volunteer needs web page: Local restaurants, bakeries, and wineries will be offered a booth space to give tastings to our community and advertise their businesses. People in our community purchase tickets to attend the event and all of the proceeds go to the Foodbank of Santa Barbara County ? everything stays local!) It?s a win/win for everyone. How You Can Help: ? Reserve a booth space for your business/employer to showcase your food/wine and get more customers!) ? Have your business/employer sponsor this event, donate a silent auction item, or make an in kind donation ? see the items we need below ? Join our committee ? select your area of expertise (below) and contact local businesses to ask for in kind donations for that profession ? Refer your friends to help us – forward this e-mail to everyone you know, post it on FaceBook/LinkedIn ? someone is bound to be a great fit if we can just get the word out to enough people. For more information on how you can help, please contact Melissa Howard: 805-967-5741 x 112 or

The mission of the Foodbank is to provide nourishment to those in need by acquiring and distributing safe nutritious foods via local agencies and providing education to solve hunger and nutrition problems in Santa Barbara County. In 2012, the Foodbank of Santa Barbara County distributed more than 8.5 million meals from two warehouse locations in Santa Barbara and Santa Maria. *

The Foodbank distributes food to over 300 social service programs and agencies, churches and community groups from Carpinteria to Santa Maria. During 2012, approximately 102,000 individuals were served by Foodbank member agencies, 44% of those served were under the age of 18.



Food Literacy Intern (Research)

Our ultimate goal is to solidify a modular ‘Food Literacy’ curriculum that can be used in a broad range of educational settings and with different types of people. This would be something that we utilize with train the trainer techniques through our member agencies with the goal that there are no ‘naked’ distributions, meaning food without the education and empowerment to improve their ability to use food to be healthy.
We are looking for people to help research and draw together research and materials in this area and to see what are the best ‘real world’ solutions.
Time Period: Option of one or two 3 month periods
Number of Hours per Week : 4-6 hrs

Brown & Brown Insurance Wins Foodbank’s Corporate Food & Funds Drive Challenge


By Flannery Hill for the Foodbank of Santa BarbaraCounty | Published on 01.21.2014 4:26 p.m.

The competitive spirit surrounding the Foodbank of Santa Barbara County’s annual Corporate Food & Funds Drive Challenge was at an all-time high this past holiday season, helping to make the 2013 competition a great success.

The nine local companies involved — Brown & Brown Insurance, Citrix, Cox, Deckers Outdoor Corp., Ergomotion, Fidelity National Title, Network Hardware Resale, Village Properties and Yardi Systems — were able to collectively bring in 22,463 pounds of food, 266 turkeys, 442.5 hours of service and $47,309.44 in donations, an increase from last year by more than $5,700.

Each of the participating companies played an important role in the Foodbank’s goal of increasing food security and greatly contributed to meet the need this holiday season.

» Based on a point system relative to their number of employees, Brown & Brown Insurance claimed this year’s winning title with $3,416.37 raised, 61.25 volunteer hours served and through harvesting more than 2,000 pounds of locally grown produce for the Foodbank to secure the win.

» Deckers, a two-time winner of the challenge, raised nearly $20,000 in financial donations and donated more than 100 turkeys.

» Village Properties provided the highest number of volunteer hours.

» Citrix kicked off the drive at its annual Employee Wellness Day with a canned food collection contest.

» Cox employees picked an amazing 6,251 pounds of produce.

» Ergomotion was a strong second-place contender in the Points to Employee category.

» Fidelity National Title came on board for first year and was a fierce contender.

» Network Hardware Resale picked 2,280 pounds of produce.

» Village Properties hosted a happy hour fundraiser at Cadiz.

» Yardi inspired employees to bring in canned and boxed food for a sculpture contest including a “Burger Bus” replica.

“Brown & Brown Insurance and its employees know how important it is to give back to the community where they live, work and raise their families,” said Susan Rodriguez, executive vice president of Brown & Brown Insurance Services of California Inc. “Our culture promotes and encourages employee involvement through monetary and hours donated. Through our competitive environment, we work together to help those nonprofits that we support improve their mission.

“Foodbank of Santa Barbara County provides much needed food and nutrition education in the community where we live and work. We enjoyed being part of the Corporate Challenge in 2013. Our competitive spirit was heightened as we received weekly and monthly results of those who participated in the Corporate Challenge. Brown & Brown Insurance looks forward to its continued support of the Foodbank of Santa Barbara County.”

“Every pound, dollar and volunteer hour truly does count and we commend all of the corporations for their generosity,” said Erik Talkin, CEO of the Foodbank of Santa Barbara County. “What an amazing gift our Corporate Food & Funds Drive Challenge participants have given to our community through our programs and our network of 300 nonprofits and programs this holiday season.”

— Flannery Hill is a publicist representing the Foodbank of Santa Barbara County. 



March 26 10th Annual Lompoc Empty Bowls

10th Annual Lompoc Empty Bowls

Date: Wednesday, March 26th
New Location: Dick DeWees Community Center
Seating: 11:30 am – 1:30 pm
Ticket Cost: $25 donation

What is Empty Bowls?
For a donation of $25 participants choose a beautiful handmade bowl, enjoy a simple meal of soup, bread and water, and take home the bowl as a reminder of the meal’s purpose to feed the hungry in our community.

Where do the proceeds go?
This events benefits the Foodbank.

Money raised provides services to Lompoc area families, individuals and children. For more information about the event and sponsorship opportunities, please contact: Judi Monte, Development Manager, (805)937-3422 x 106

Ticket are also available at the door.
If you already purchased online tickets, they will be held at Will Call under your last name.

You can also purchase tickets directly at these locations:

Stillman Capital Group
1 201 East Ocean Avenue Suite K

Office of Peter Adam – 4th District Supervisor
100 East Locust Avenue

Chamber of Commerce
111 South I Street

Sue’s Place
101 North H Street

828 North H Street

Village Coffee Stop Cafe
3734 Constellation Road Suite J

Walnut Pier Health Club
803 East Walnut Avenue

The Bookstore
1137 North H Street Suite Q

Founding Sponsor

Leading Sponsor

Sustaining Sponsors