From left to right Marilyn Wardner, Giancarlo Tosi and Sabrina Gibree enjoy the YMCA Green Table Connection program. (Photo submitted)
Green Table goes national
By HOPE E. TREMBLAY
Staff writer
WESTFIELD – AT the YMCA of Greater Westfield, going green has a new meaning.
The Green Table Connection is a new program geared at teaching cooking skills while building community and it is gaining national attention.
YMCA Program Operations Director Rosann Scalise and Green Table facilitator Becky Clark will be making a presentation on the program at an upcoming national YMCA Exposition in San Antonio, Texas.
The Green Table is just a year old. However, it is a unique program. The Green Table Connection is a monthly dinner gathering at the YMCA’s Camp Shepard Chalet where participants prepare dinner under Clark’s guidance, and enjoy the meal together. During dessert a short talk is given by a featured speaker on a food or health related topic.
Clark was teaching a cooking class at the Y when she had the idea to expand it to include more of a focus on health and community gatherings.
“I wanted to do something with more community outreach,” said Clark. “I liked the idea of a supper club of sorts where people could come and cook together.”
Clark said eating together is a family value that has been lost in today’s society. She hopes participants in the Green Table Connection will take what they learn each month and bring it home and share with their families.
While Clark stressed she is not a trained chef, she has taught herself the skills that create a delicious, healthy meal.
“I use what is local and in season and the meals are almost all vegetarian,” said Clark. “I shop heavily at the Farmer’s Market when it is in season.”
Although she is not a vegetarian, Clark believes everyone could use more vegetables in their life. She even uses vegetables, such as spinach, when making brownies and other foods not usually associated with vegetables.
The program is so innovative that Scalise submitted it to the national YMCA for inclusion in the Expo. The Green Table Connection was selected as one of just four programs in the health category to be featured this year.
“It is an honor,” said Scalise. “The Expo happens once every three years and is put on by YUSA to feature innovative, novel programs across the United States.”
Scalise submitted the application in September and was one of 50 total programs selected from over 200 applicants.
The Expo takes place at the Marriott Hotel in San Antonio Feb. 15-18 and will feature YMCA speakers. The 50 programs will be highlighted throughout the event. Scalise and Clark will host a demonstration “class” for up to 75 people twice during the Expo.
Clark said she will offer a scaled down version of the Green Table Connection and is planning a menu of San Antonio Rolls with a spicy pecan dip and chocolate pudding made with avocado. The tricky part, she said, will be gathering the ingredients, especially because they want to focus on local, seasonal food.
“I’ve been looking online for farmer’s markets close to the hotel,” said Clark.
“We plan to hit the markets as soon as we get there,” added Scalise.
They will also prepare roasted chick peas to hand out at the Green Table booth throughout the Expo.
“We are very excited to be going and to be one of the presenters,” said Scalise. “We hope people will bring this idea back to their YMCA.”
Scalise added that she looks forward to bringing new program ideas from other YMCAs back to Westfield.
The Green Table Connection meets monthly and is open to the community with pre-registration. Contact Scalise at the YMCA of Greater Westfield for more information.
The YMCA is also hosting a Cabin Fever Fest 2012 at East Mountain Country Club March 10 to benefit YMCA art programs. The evening includes Noah Lis, who performs with Billy Joel, and a concert by Emotion, featuring Amy Tosi. Tickets are available in advance through March 2 at the YMCA.
