Hamaspik HomeCare’s opens new Bronx offi ce
It was quite the scene at the
grand opening of Hamaspik
HomeCare’s new Bronx offi ce
located at 1749 Grand Concourse.
An outside tent, manned
by director of Business Development
David Foster, drew in
passersby with balloons and
ice cold water bottles.
Inside, inquirers were
greeted by with the agency’s
trademark mix of professionalism
and good cheer. Intake
coordinator Elizabeth Cordero;
HR coordinators Mariel
Martinez, Suany Mendez and
Crystal Rivera; HR manager
Devora Nass and scheduling
coordinator Melissa Pierre,
left no question unanswered,
and executive director Asher
Katz and COO Mordechai
Wolhendler offered expertise
and advice.
Rounding out the crew
were IT/Maintenance director
Simcha Klagsbrun;
Business Development staff
Mushka Grunblatt and Sam
Rosenberg; QA director Esther
Henny Jaroslawicz and
executive assistant Mimi
Hoffman.
With today’s diverse New
York represented, staff could
respond in Spanish, Creole,
French, and German!
Also attending was community
activist Sidney Flores,
who participated in the ribbon
cutting ceremony.
Hundreds of guests enjoyed
the free food and gifts. Numerous
individuals signed up for
services, including requesting
homecare by home health
aides, personal care aides and
nurses. The new offi ce also
specializes in children and
people with disabilities and
traumatic brain injury .
The offi cial ribbon cutting of the new Hamaspik HomeCare’s new ronx offi ce. Photo courtesy of Hamaspik HomeCare
Preston H.S. partners with Amazon Engineer Program
BRONX TIMES REPORTER, J 40 ULY 12-18, 2019 BTR
And thanks to its partnership
with Archcare, a Workforce
Investment Organization
the new offi ce even offers
free HHA and PCA training—
giving even middle-aged community
members workforce
reentry, and the chance to
give back locally.
For more information
and/or to obtain Hamaspik
HomeCare’s wide range of
supports and services, call
1-855-HAMASPIK (1-855-426-
2774).
Preston High School is now
part of the Amazon Future Engineer
program and will receive
funding from Amazon to
start offering computer science
classes to students this fall.
Preston is one of more than
1,000 high schools across the
country currently signed up
for Amazon Future Engineer,
a national program aimed at
making computer science accessible
to all students. The
program is a four-part, childhood
to-career program that
works to inspire and educate
10 million children and young
adults each year to pursue careers
in the fi eld of computer
science and coding – Amazon
Future Engineer focuses on access
for all. With Amazon Future
Engineer’s funding, Pres-
ton High School will offer Intro
to Computer Science and Advanced
Placement (AP) Computer
Science classes through
curriculum provider, Edhesive.
Amazon’s funding provides
preparatory lessons, tutorials,
and professional development
for teachers, fully sequenced
and paced digital curriculum
for students, and live online
support every day of the week
for both teachers and students.
These full-year courses are designed
to inspire, prepare, and
propel students in their pursuit
of computer science education.
All students participating
in this program will receive a
free membership to AWS Educate
which provides them with
free access to computing power
in the AWS Cloud for their coding
projects and content to
learn about cloud computing.
Each year, Amazon Future Engineer
aims to inspire more
than 10 million kids to explore
computer science; provide over
100,000 young people in over
2,000 high schools access to
Intro or AP Computer Science
courses; award 100 students
with four-year $10,000 scholarships,
as well as offer guaranteed
and paid Amazon internships
to gain work experience.
Amazon Future Engineer is
part of Amazon’s $50 million
investment in computer science/
STEM education. In addition,
Amazon Future Engineer
has donated more than $10 million
to organizations that promote
computer science/STEM
education across the country.
Last night was the third
week of the Market at Preston
and the fi fth week of the Locust
Point CSA. The weather
has been not raining, so I am
happy. It’s been so nice to connect
with everyone now that
the sun is out and the vegetables
are being harvested.
Learning how to utilize
your CSA/Farmers Market/
Backyard Garden bounties relies
upon learning a few great
techniques. I always start the
CSA season by handing out the
recipes for Basic Salad Dressing
and Sechuan Peanut Sauce,
really valuable recipes to help
make all the greens into meals.
So far this season, I’ve used
variations on my Basic Bean
& Grain Salad to make two
dishes for the Market at Preston
– last week’s Spelt, Black
Bean, Corn and Kohlrabi Salad
with Mint Cilantro Dressing
and this week’s Barley Bean
and Beet Salad with Mint Cilantro
Parsley Dressing. This
recipe makes a large quantity,
great to bring to a BBQ and
also perfect for creating lots of
meals over the week.
Basic Bean and Grain
Salad
1 pound bag of Dried Beans
(any variety), soaked in water
to cover by 2” overnight. In the
morning, drain the beans and
put them in a large heavy bottom
cast iron saucepan. Fill
with water to cover by 2”. Bring
to a boil and lower heat to simmer
for 1 ½ to 2 hours. Check
for texture, drain and set aside
to cool.
1 pound of a grain is needed
for this salad. I love to use
farro, spelt, barley or wild rice
mix because they have the tooth
to stand up to the recipe. White
rice just doesn’t have the texture
and quinoa is too fi ne. If required,
soak the grains for two
hours, drain and put them in a
heavy bottom cast iron saucepan.
Fill with water to cover
by 2”. Bring to a boil and lower
heat to simmer for 45 minutes.
Check for texture, drain and set
aside to cool.
Once the beans are cool, it’s
time to fi nish cooking them and
add some fl avor. Heat up ¼ cup
of olive oil and add your seasoning.
Garlic, garlic scapes, tomato
paste, ginger, red pepper
paste, dried herbs – play around
with these ingredients added to
the oil for a sofrito. Once the
mixture is bubbling but not
burning, add the beans and water
to almost cover. Bring to a
boil and lower heat to simmer
for 1 hour. Check for texture
and add salt to taste. I never
add salt to beans until they are
done cooking, I thing it affects
the texture of the beans.
In a large frying pan, heat
2 tablespoons of Avocado Oil.
Avocado oil has a high smoke
point and is great for sautéing
and not burning. Divide
the rice into two batches and
spread the fi rst batch out into
an even layer in the heated oil.
With the fl ame on medium high,
set a timer for 4 minutes. Toss
rice about, pat it down to a layer
and set a timer again. Repeat
four times until rice has a slight
golden brown and a crisp to it.
Repeat with the second batch of
grains.
Next is to add whatever vegetables
you have on hand, as
you can see in the recipes noted
above. Use assorted fresh vegetables
and try to use at least two
or three other vegetables, with
some sauteed and some raw.
For another salad made in late
summer, we used:
1 Japanese eggplant, sauteed
8 Large Cremini Mushrooms,
sauteed
1 Cucumber, diced
1 Green Pepper, diced
For the dressing, utilize
whatever fresh herbs you may
have on hand. In a mini food
processor, combine 3 cups
of any combination of cilantro,
mint and parsley with 1
minced garlic clove or garlic
scape. Add ½ teaspoon of
ground cumin, 1 minced hot
pepper (optional), ½ teaspoon
sugar, the juice of one lemon
and salt to taste.
Lo and behold, you’ve created
a dish that s not only
delicious and versatile, it’s
accidentally vegan too – so everyone
will be happy. Serve
with grilled chicken or steak
and it’s a perfect lunch to bring
to work. I love using this salad
in Lettuce Wraps, as salad topper,
in tacos, sprinkled over
homemade nachos or stuffed
in a quesadilla with avocado
and cheese – the possibilities
are endless – so experiment!
Stop by the Market at Preston,
we’re open every Tuesday
from 4 to 7 p.m. If it’s raining,
we’ll be on the patio in the back
of the school. Torrential rain
will result in the market being
cancelled. Check out our Facebook
page, Northeast Bronx
Community Farmers Market
Project. If you would like to
be a vendor, email us at bronxfarmersmarket@
gmail.com.
Be the change you want to
see in the world.
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