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My View on MAP

By Messiah McLaurin

My name is Messiah, I’m 14, and I work at MAP (Massachusetts Avenue Project).

This is my first year working here and I have had nothing but good experiences with the program.  MAP helps bring local fruits and vegetables to people that do not have a close supermarket or store near where they live, (such as Wegmans or Tops).

Becoming Part of the MAP Family

By Daryangelik Rosado

Hello, my name is Daryangelik Rosado and I work at a non-profit organization called MAP!

Our mission at MAP is to grow and produce healthy foods for our local communities.  We do this for people who don’t live near grocery stores and for people who don’t have a lot of money, so we sell our healthy produce for a low affordable price.

New Things & Fun Times

By Elizabeth Camara

My name is Elizabeth. I am a senior at Performing Arts. I came to know about MAP through my cousin. She tried to apply here but couldn’t because she was too old. So she called me, I came in and got an application from Rebekah.

Honestly, a friend of mine that used to work for MAP told me that all they did was farm.  That was the mind frame I had coming in on the first day, but honestly it is so much more than farming.

Large White Bean, Tuna, and Spinach Salad

INGREDIENTS

1 CUP large white lima beans
1 QT water
1 onion, cut in half
2 garlic cloves, crushed, 
plus 1 small garlic clove, minced 
1 bay leaf
2 fresh sage leaves
Salt to taste
1 5-oz. can tuna, drained
1 6-oz. bag baby spinach
1 TBSP sherry vinegar
1 TBSP fresh lemon juice
½ TSP Dijon mustard
6 TBSP extra virgin olive oil
2 TBSP finely chopped flat-leaf parsley 
1 TBSP chopped chives

STEPS

1. Rinse the beans and combine with the water in a pot. Add onion, crushed garlic cloves, bay leaf and sage leaves. Bring to a gentle boil, add salt to taste, cover and boil very gently for 1 to 1 1/2 hours, or until the beans are tender (sometimes they take longer, about 2 hours; it depends in part on the age of the beans). Remove from the heat and drain the beans. Discard the bay leaf, onion, garlic cloves and sage. The broth can be used for a soup or pasta sauce.

2. Meanwhile, prepare the spinach and the dressing. Whisk together the vinegar, lemon juice, minced or puréed garlic, mustard, salt to taste and the olive oil.

3. In a large bowl, gently toss together the beans and the tuna. Add the parsley, half the chives and half the dressing and toss again. Season to taste with salt and pepper.

4. Toss the spinach with the remaining dressing. Line a platter or wide bowl with the spinach, top with the tuna, and sprinkle the remaining chives over the top. Garnish with red onions and black olives if desired, and serve.

TIPS 

1. Advance preparation: The cooked beans will keep for about 3 days in the refrigerator. The salad can be prepared through Step 3 a couple of hours before serving.

Recipe adapted from: 


https://cooking.nytimes.com/recipes/1014616-large-white-bean-tuna-and-spinach-salad?action=click&module=Collection%20Page%20Recipe%20Card&region=Pantry%20Recipes&pgType=collection&rank=9

This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.

Getting Skills

By Osman Sheikh   

Since I started working at MAP, I have learned a few specific skills that have changed my life. Some of these skills are communications skills, like public speaking and social media, and nutrition skills. These are the main skills that I’ve gotten from working at MAP.

On the Clock

By King Forrin (Donacian Nibaruta)

It’s been a minute since I rhymed, but I’m back at it with MAP.
   
30 more minutes I’m on the clock, until I’m off with MAP.

Last week when I was working I left Adam feeling trapped. I worked at Squeaky Wheel, the name sounds fun, well it was fun. All I did was learn and try new things. I promise that’s a fact.