August 19, 2016 • 8:48 pm
Never place a period where God has placed a comma. – Gracie Allen
Ruth A, Jones was born June 28, 1921 to Robert Jones and Cornelia Waters at the Flower Fifth Avenue Hospital on Fifth Avenue and 106th St. She was the first of two children. Her younger brother was named Robert and has predeceased her. Her mother, Cornelia, was one of three sisters from Baltimore that settled in New York in the early part of the 20th century. As a child, she was nicknamed “Babe Ruth”, not because of the baseball player or the candy bar, but because she was named after her mother’s oldest sister, her Aunt Ruth. Cornelia moved into Harlem as her sisters settled on Long Island. She spent her early years in Harlem in the 159st and St Nicholas area. One of her proudest achievements was her graduation from Wadleigh High School. He mother, who had worked her entire life as a housekeeper and cook was determined that Ruth would not become a domestic and worked even harder than she had to so Ruth could finish school. Ruth completed HS in 1939 and was always proud of her diploma and Penmanship Graduation Award.
Ruth was able to secure a position in the garment industry as an office worker. For a Colored woman, that was almost unheard of at the time and she eventually became assistant to the chief buyer. She loved to tell stories about how, when they were pregnant at the same time, there was a real competition to see who would wear the most stylish outfit. That was hard work in those days as everything from hat to shoes to belt to gloves to handbag had to complete the ensemble. Ruth loved dancing and the Savoy Ballroom was one of her favorite places.
She eventually worked for the Social Security Administration as a Case Examiner. She enjoyed resolving problems with Social Security claims ensuring people received the benefits to which they were entitled. She retired when she was 67. Even in retirement she was active and for many years was a docent for the Wildlife Conservation Society. For years, once a week she would meet and greet school and other tour groups and show them the wonders of the Bronx Zoo.
Ruth is survived by 3 sons, Ronald, Charles and Robert, 5 grandchildren, Valdesa, Charles, Imani, Akela and Iyanla and great grandson Kai Aiden. Her oldest child, Barbara, passed away in 2006. Ruth raised her children in the Morrisania section in the Bronx after she moved there from Harlem in the early 50’s. She raised her children as a working single parent with the support of her mother until Cornelia passed in 1966. She was pleased that all of her children were HS graduates and that 3 of her children completed college, which was a dream she always had for them.
Filed under: Community Green, It Takes A Village, Community
August 18, 2016 • 3:26 pm
The Hunts Point Hustle is Sustainable South Bronx’s premier community event. It’s more than just a race: it connects runners and walkers with the South Bronx Greenway, a network of green streets, bike lanes, and waterfront parks.
The 5K run/walk begins at Hunts Point Riverside Park in the South Bronx.
Special Promo Code for Bronx Residents
If you live in the Bronx… You get a discount! Just enter “Bronx” into the promo box during check out.
Number Bib Pick up
Bib pick up will take place morning of the race – beginning at 8:30a. Please plan arrival time accordingly.
Race giveaway will be given to runners at the conclusion of the race at Hunts Point Riverside Park.
The Hustle race route has changed! The race will begin and end at the Hunts Point Riverside Park (Lafayette Ave at Edgewater Rd). Update course map will be posted soon.A shuttle will be provided between the Hunts Point Ave subway station (6 Train) to the race location. More information will provided as the race approaches.Anyone driving personal vehicles to the race should plan to find public, street parking.
Filed under: Events, Fttness, Hunts Point, The Point, 5K, Environmental Justice, Hunts Point, The Point
August 16, 2016 • 1:53 am
Sweet potatoes are regarded as a healthy alternative to the white potato but some say sweet potatoes are to white potatoes what brown rice is to white. In a head-to-head comparison, they are very similar. In a 100-gram portion, the white potato has 92 calories, 21 grams of carbs, 2.3 grams of dietary fiber, 2.3 g of protein and 17% of the recommended daily value of vitamin C. The same amount of sweet potato, on the other hand, has 90 calories, 21 grams of carbs, 3 grams of fiber, 2 grams of protein, 35% of the recommended daily value of vitamin C and 380% of the daily recommended value of vitamin A. The Vitamin C and A content may make sweet potatoes the winner but white potatoes are usually cheaper and are more versatile in recipes.
1 Preheat the oven to 450 degrees. Wash and dry the sweet potatoes. Cut the potatoes into sticks (like French fries), keeping the skin on.
2 Toss the sweet potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for about 25 minutes, tossing halfway through cooking, until crispy and golden brown.
Filed under: CGCooks, Food, Health, healthy eating, Recipes
365 and counting. What’s that about? Sounds like counting down to a parole board hearing. Not that I would know anything about parole board hearings even though I am black and 3 times as likely to have been arrested and convicted of a crime. I am also 3 times more likely not to have a valid photo ID and in NYC, I am more likely to be stopped and a photo ID requested even though Stop and Frisk has been “abolished”. Slavery was abolished, wasn’t it?
continued on Docs.com
Filed under: Community Green
I am 3/5 vegetarian. That means more often than not I don’t eat meat. I almost never have meat with breakfast unless someone else is cooking. I have meat with lunch and dinner about 25 and 35% of the time respectively. When I want a savory soup or stew, I make my own chicken stock. It’s easy and economical. I save necks, wing tips, and other parts, that would otherwise be thrown out, in the freezer and retrieve them once a week to make chicken stock. I’ve long since moved to a vegetable/herb stock for most things and, when in a hurry, make an “instant” stock based on dried herbs and spices. I like this vegetable/herb stock recipe from The Kitchn.
To make this stock combine 1 pound chicken parts, 2 teaspoons of salt, and 6 cups of water in a large stockpot. Bring the water to a boil, reduce heat to a simmer, cover, and leave for an hour. Add chopped vegetables before boiling for more flavor. You can add, one large onion, one peeled carrot and two crushed cloves of garlic; a celery stalk, a peeled carrot and an onion; or two garlic cloves, a tablespoon of peppercorns and a bay leaf. Let it cool to room temperature and strain it before putting it in the freezer. It can be frozen and stored almost indefinitely.
Filed under: CGCooks, Community Green, Food, Recipe