Chè Đậu Trắng Recipe

Growing up, my parents always made me a Vietnamese bean dessert called chè đậu trắng. It is something I look forward to at every family gathering. Now that I’m in college and away from home, I miss those kinds of comfort food. After doing some research on how to make this, I found out that this dessert is so ridiculously easy to make. The longest part of this recipe is cooking the dry navy beans, however you can get away with this if you use canned beans. Just put them in when the sweet rice is ready!

Today, I will be show you have to make this delicious dessert that can brighten anyone’s day!

Click on the link to learn how! Enjoy!

https://youtu.be/ucdSTBgyroY

May 30, 2018

Gettin’ to know the Garden

by Anne Snell

Did you know the HSRC has a garden? That’s right! Just to the East of the building are 7 rows of soil, and two raised beds. (Or, if you’re directionally challenged like me, the side with the 30-minute parking spots.) There is also a mini orchard which includes dwarf-sized fruit trees like fig, apple, pear, and persimmon. The garden began in the 2016-2017 school year as part of the Growing Food Security Initiative between the HSRC and the Student Sustainability Initiative (SSI).

Two of the garden beds, growing baby kale and pepper plants

If it doesn’t look like much now, it’s because this will actually be the garden’s first year producing a full season of crops! It takes time for well-producing gardens to form. The Organic Growers Club grew the starts from seed to help us save money. This also helps make sure we get the varieties people want to eat. The soil conditions are constantly improving, so in a few years, they will be even more nutrient rich than they are now. More nutrients in the soil means more produce!

Colorful Swiss Chard is almost ready to harvest!

This year the garden, which is mostly managed by the SSI, is growing vegetables like Swiss chard, tomatoes, kale, tomatillos, bell peppers, carrots, beets, squash, and garlic. Everything grown in the garden is harvested directly for the HSRC’s Shopping Style Food Pantry nights or Fresh Food Friday. Production is slow right now, but come summer, and into the fall, we will have vegetables galore!

The apples aren’t quite ripe yet, but they will be soon!

The HSRC Community Garden isn’t just for providing fresh produce to the food pantry. It is also a learning environment, where students can get their hands dirty and help grow the food harvested from the garden. In the future we hope students can engaged in the process of growing food, both so they can give back to their community, but also so they can learn the skills required to grow your own food for themselves. The community garden we have is small, and still very young, but growin’ strong!

April 9, 2018

Get To Know Our Staff: Linh

Linh, HSRC Intern

Major: Public Health (Health Promotion and Health Behavior)

Career Aspirations

I hope to be able to work with low resource and minority communities to increase access to fresh and healthy food, medical care, and fulfill other basic needs in order to reduce health disparities between social class and race. I truly believe that we as a population can only be as healthy as our weakest components, so I want to be able to help ensure that everyone is provided an equal opportunity to thrive.

Why did you want to intern at the HSRC?

My major in Public Health requires an internship, preferably working within an organization relevant to our personal interests and future career goals. The HSRC provides amazing assistance to many students who may be struggling with eating full meals each day, having a safe place to live, having a place to do basic things such as taking a shower or doing laundry, and more! These are the kinds of things that I hope to be able to eventually help other communities access, so that they can live productive and healthy lives without having to worry about these needs that they already deserve simply for being human beings.

What will you be working on?

My main project will be focused on the HSRC blog and in curating delicious recipes that can be adapted to use budget friendly ingredients right from our very own Food Pantry.

What do you like to do in your free time?

I enjoy spending time with my friends and family when I can, especially taking trips out to the Oregon Coast or up to Portland. I also really enjoy cooking when I have time, mostly because I love to eat! Experimenting with new recipes and new foods is always fun, and I love being able to share my cooking with others.

What’s your favorite yummy and cheap meal that you like to make?

It sounds a bit weird but I love to have just white jasmine rice, drizzled with a little bit of soy sauce, and then topped with buttery scrambled eggs and a little bit of pepper. It’s super simple and comforting, and I usually have the ingredients laying around anyway. It’s something that I grew up eating and I could probably eat it any time of the day!

What are you favorite things to do in Corvallis?

I like walking around downtown Corvallis and just spending hours wandering through all of the fun shops we have! Plan accordingly though, because most shops in Corvallis close around 5pm. Once in a while, I enjoy eating out in the downtown area. My all time favorite Corvallis restaurant is Koriander, which has amazing Korean fusion food. The Broken Yolk is a must for breakfast, and Benny’s Donuts never disappoints.

If you had one wish or chance to use a magic wand, what would you do

Make my student loans ~magically~ disappear (: