Posted by Kathryn Sosbe, Office of Communication, U.S. Forest Service on November 30, 2011
Students from the Paul Public Charter School in Washington, D.C., take to the streets pretending to use binoculars in search of their urban forest with a member of the Missoula (Montana) Chlidren's Theatre. The Missoula Children's Theatre works with the U.S. Forest Service to develop interactive, engaging performing arts school assemblies and workshops.
Posted by Max Finberg, Director, Faith Based and Community Initiatives on November 29, 2011
The mobile market delivering fresh produce residents of Spartanburg County, South Carolina
Three community supporters of Let’s Move are moving towards healthier lives. Inspired by First Lady Michelle Obama’s Let’s Move Faith and Communities initiative, these communities are leading the way in creative solutions to health issues through mobile grocery markets, convenient bicycle accommodations, and safe routes to school. These innovative ideas are brought to life through the funding and partnership of organizing group Active Living by Design.
Posted by Holly Krake, Oconaluftee Job Corps Civilian Conservation Center, U.S. Forest Service on November 28, 2011
Pop music star Beyonce recently partnered with First Lady Michelle Obama’s Let’s Move! initiative to create the Let’s Move! Flash Workout. The Oconaluftee Job Corps Civilian Conservation Center in Cherokee, N.C. has embraced the Let’s Move! concept, and launched a Healthy Eating and Active Lifestyles program. Oconaluftee has gotten behind this national movement by producing a student fitness video using the music and choreography of the Let’s Move! Flash Workout.
Posted by Dr. Judith Palfrey is the Executive Director of Let's Move on November 21, 2011
Dr. Judith Palfrey, joins students in the cafeteria at the Albert Argenziano School in Somerville, Massachusetts
Posted by Jennifer Seymour, CDC Division of Nutrition, Physical Activity, and Obesity on November 18, 2011
In Minnesota, more and more schools are finding that salad bars are a popular way to offer kids a rainbow of healthy foods. “Kids love it. They get to choose what they want and how much. It doesn’t take much to get them onboard,” said Lisa Gemlo, Fruit and Vegetable Coordinator and Farm to School Planner for the Minnesota Department of Health. Lisa is working with the Let’s Move Salad Bars to Schools initiative to help schools throughout Minnesota get salad bars and stock them with delicious produce items. From a health standpoint, this is wonderful. “We know that the majority of Minnesota school-aged children do not eat the daily recommended servings of fruit and vegetables. Salad bars provide an easy and proven way to get kids to eat more of these foods. In the end, this builds healthier students who are ready to learn,” said Gemlo.
"We sought a way for youth to have a place to meet and compete, and it’s turned into a total community thing,” says Riyaaz Jivraj, on the power of sports to excite passion and bring his jamaat, or community, together. What began as a sports activity to connect a community of Khoja immigrants, mostly young Muslim men from East Africa, has grown to become regional and national sports tournaments.
Posted by Jessica Fern, Fall Intern, Center for Faith-Based and Neighborhood Partnerships (The Partnership Center) at the U.S. Department of Health and Human Services on November 15, 2011
As refugee families in the United States begin to assimilate into mainstream American culture, their eating habits similarly evolve, reflecting a departure from their traditional customs. The result of this shift can be alarming, as obesity rates and other negative health outcomes soar in these particularly vulnerable communities.
Recipe courtesy of the White House Kitchen
The best part about this pizza recipe is you can use whatever vegetables you have around your kitchen — and each family member can customize their slice before you bake. Make an easy whole-wheat crust, and start mixing and matching cheese and vegetables from there.
6 servings (1/2 pizza each)
Bake: 20 minutes to 22 minutes
Recipe courtesy of Chris Comerford and the White House Kitchen
No added sugar and hearty bread in place of flaky pastry crust make this dish a welcome dessert or a sweet breakfast. The White House uses raspberries and blueberries, but you can mix and match the berries you use to your liking.
Makes 6 servings
Prep: 20 minutes
Bake: 18 minutes to 20 minutes
Cool: At least 30 minutes
Recipe courtesy of Sam Kass and the White House Kitchen
The turkey and cheese keep this dish low in fat while spinach provides a boost of vitamins, antioxidants, and flavor.
Makes 5-6 servings
Bake: 25 to 30 minutes
Cool: 5 minutes