Now Hiring: Executive Director

Healthy Waltham Inc. Executive Director

Job Description, May, 2015

Position Overview:

Healthy Waltham’s Executive Director (ED) has overall responsibility for the smooth functioning of the organization, including management of staff and programs, and execution of its mission and financial objectives. The ED reports to the Board of Directors.

 Responsibilities:

In the area of Leadership, the ED will:

  • Provide leadership in developing program, organizational and financial plans with the Board of Directors and staff, and carry out plans and policies authorized by the board.
  • Assist in the development and maintenance of a strong board of directors; serve as ex-officio of each committee, seek and build board involvement with strategic direction for ongoing mission work, maintain positive relationship with board members.
  • Advocate for and promote change as related to HW mission in a diverse community.

In the areas of Management and Budget, the Executive Director will:

  • Work with the staff, Finance Committee, and the board in preparing a budget; see that the organization operates within budget guidelines.
  • Maintain official records and documents, and ensure compliance with federal, state and local regulations.
  • Jointly with the board of directors, conduct official correspondence of the organization, and jointly, with designated officers, execute legal documents.
  • Hire, supervise and evaluate staff and interns.

In the areas of Fundraising & Community Outreach, the ED will:

  • Oversee fundraising planning and implementation, including growing donor base, securing and managing grants, designing and implementing annual appeals and fundraising events, and administering fundraising records and documentation.
  • Ensure that HW, its mission and activities, are consistently presented in strong, positive images to all stakeholders, including funders, partner and other community organizations, youth, families, general community members, and the media.
  • Actively participate in regional, state, city and local level steering committees, subcommittees, coalitions and advisory boards.
  • Deepen and refine all aspects of communications—from web presence to external relations

Start Date: July 1, 2015

Salary: $40,000 – $45,000 (25 hours per week)

Benefits: Negotiable

Send resume and cover letter to Nadene Stein, NadeneStein@k12.waltham.ma.us

Healthy Ranch Dip Recipe

Healthy Waltham has been teaching kids at the Prospect Hill Terrace Learning Center about healthy snacks! The Learning Center is an after school program for kids age 5-12 who live in Waltham’s low income housing community. We’ve made fruit platters, granola, hummus, homemade microwave popcorn (just regular popcorn kernels in brown paper bags with assorted spice toppings) and veggie platters with this homemade low-calorie ranch dip. The Learning Center program is supported by Hannaford and the Vela Foundation.

This yummy recipe was a big hit with the kids! Cooking with kids is fun, and a great way to get them excited about trying new, healthy foods.

HEALTHY RANCH DRESSING & DIP

serves 8DSCN5749

 

INGREDIENTS

1 cup nonfat plain Greek yogurt

¼ cup buttermilk

¼ olive oil

2 Tablespoons lemon juice or apple cider vinegar

1 teaspoon mustard

1 clove garlic, peeled and chopped

1 scallion (green onion), chopped

1 Tablespoon dill, chopped

1 Tablespoon parsley, chopped

¼ teaspoon of pepper pinch of salt

 

INSTRUCTIONS  

1. Combine all ingredients in a blender or food processor and blend until smooth.

2. Top with more chopped herbs for garnish (optional).

3. Serve with vegetable sticks or whole grain crackers or pita chips.

 

NUTRITIONAL INFORMATION

2 tablespoons per serving, 1 serving contains: Calories (kcal) 83, Fat (g) 7 Saturated Fat (g) 1, Cholesterol (mg) 1, Carbohydrates (g) 3 Dietary Fiber (g) 0, Total Sugars (g) 3, Protein (g) 2, Sodium (mg) 40

Warm Up With Sweet Potato Soup

IMG_3845As the days get shorter and colder, warm up with this sweet and simple sweet potato apple and fennel soup topped with an apple and jicama slaw garnish. Adding apple and fennel keep this soup bright and refreshing while the sweet potato makes for a satisfying dish. Serve with our version of Irish Soda Bread for a quick and healthy meal.

Not familiar with jicama? Jicama is a tuber with a brown skin and white crispy flesh. It’s crunchy and refreshing with a mild sweet flavor; tastes like a cross between Asian pear, water chesnut and snap peas. It’s a great source of fiber and Vitamin C, and as it’s made up of about 80% water, it’s a refreshing bite on a hot day or a great pick-me-up on cold winter one. Click here for more information about jicama.

Sweet Potato Apple Fennel Soup with Apple Jicama Slaw – serves 8

INGREDIENTS

  • 2 teaspoons olive oil or canola oil
  • 1 small onion, chopped
  • 2 stalks celery, diced
  • 1 medium carrot, diced
  • 2 teaspoons turmeric
  • 1 teaspoon Chinese five spice
  • 1 2-inch piece of ginger, peeled and chopped
  • 2 lbs. sweet potatoes, peeled and chopped
  • 2 apples, cored and chopped
  • 1 fennel bulb, core removed and chopped
  • 8 cups water or stock (low-sodium or unsalted)
  • salt and pepper, to taste
 for apple jicama slaw garnish:
  • 1 apple, brunoise (1/8” dice)
  • ½ small jicama, peeled and brunoise (1/8” dice
  • 1 lime, juiced
  • fennel fronds
  • salt and pepper, to tast

INSTRUCTIONS

  1. Heat oil in a large pot over medium heat. Add onion, celery, carrots, and a pinch of salt and cook stirring occasionally until very tender, about 5 minutes.
  2. Add ginger and spices and cook until fragrant, about 30 seconds.
  3. Add apple, fennel and sweet potato and cook about 2 minutes until apple begins to soften.
  4. Add water or stock and bring to a boil. Lower to a simmer and cook until sweet potatoes are very tender, about 30 minutes.
  5. Meanwhile, prepare apple jicama garnish by combining brunoise of apple and jicama with lime juice and small pinches of salt and pepper.
  6. When sweet potatoes are tender, remove pot from heat and blend with immersion blender until very smooth, thinning with water or stock as needed to reach desired consistency.
  7. Serve soup topped with apple jicama slaw.

NUTRITIONAL INFORMATION 1½ cups per serving, 1 serving contains: Calories (kcal) 172, Fat (g) 1, Saturated Fat (g) 0, Cholesterol (mg) 0, Carbohydrates (g) 39, Dietary Fiber (g) 8, Total Sugars (g) 13, Protein (g) 3, Sodium (mg) 100

image003

Try this soup with a healthy version of Irish Soda Bread.

 

 

Healthy Food Access Coalition

Access to healthy foods is a concern for many in our community. In October, Healthy Waltham hosted a Healthy Food Access Forum at the Waltham Public Library. We heard from several organizations about resources already in place, but also barriers to healthy eating for many in the community. Our goal is to further our understanding of the resources and challenges, to make connections across sectors to help solve some issues, and to brainstorm together how better food access may be accomplished for Waltham.

To that end, we have formed a Healthy Food Coalition to examine these issues further. The purpose of this coalition is to gather representatives from various organizations involved in the food system and serving those who sometimes experience food insecurity – a lack of ability to provide food for their families on a daily basis. We plan to meet quarterly over the next year. If you are interested in the conversation, please send us an email at info@healthy-waltham.org.

Please read more about our Healthy Food Access Forum in our article in the Waltham News Tribune here.

Now you can view a video of the Food Forum on our Youtube Channel:

Healthy Food Access Forum

It’s Healthy Waltham’s 10th anniversary year! Come join us on October 22, 6:00 PM-8:30 PM at the Waltham Public Library, 735 Main St, Waltham, for a special presentation. Our keynote speaker will be Brian Donahue, Associate Professor of Environmental Studies, Brandeis University, and co-author of “A New England Food Vision,” which describes a food system built on these core values: everyone has access to adequate food, everyone enjoys a healthy diet, food is sustainably produced, and food helps build thriving communities. We will also hear from a panel of local activists and specialists who serve the Waltham community:

Come join the conversation for Waltham’s healthy food vision.

This program is free and open to the public! Seating is limited, so RSVP is encouraged to info@healthy-waltham.org. To find out about sponsorship opportunities for Healthy Waltham’s 10th anniversary, please click here.

We are presenting this forum as part of Waltham’s Food Day activities. Food Day, October 24, is an annual event focused on food. Food Day inspires people to eat healthier, and shines the spotlight on the need to ensure access to healthy, nutritious food for all and to encourage improved policies to solve food-related problems. This year’s Food Day has a special focus on food access and food justice. To learn more about Food Day, please see the Food Day website here: http://www.foodday.org.

HW Anniversary flyer-01-1