Olympics: New Rochelle's Stars, Part II

Olympics: New Rochelle's Stars
Part II

Last week’s “Thursday Throwback” highlighted the 1924 Olympic Gold won by New Rochelleans Larry Stoddard (Rowing) and Francis T. Hunter (Tennis). This week – Swimming and Track & Field highlights.

The most recent Olympic gold medalist from New Rochelle is Cristina Teuscher, who won a gold medal in the 1996 Olympics in Atlanta, Georgia, as part of the 4 × 200 freestyle relay, breaking the Olympic and American record and swimming the fast split in U.S. history. Four years later, she was voted one of the U.S. Olympic Swim Team Captains for the 2000 Games in Sydney, Australia, at which she won a bronze medal in the 200 I.M.   

Raised in New Rochelle and a member of the Badger Swim Club in Larchmont, Cristina graduated from New Rochelle High School in 1996 and Columbia University in 2000. She was an All-American and four-time NCAA champion, won 12 Ivy League titles, and set 17 Lion records. 

In the 1956 Summer Olympics in Melbourne, Australia, New Rochelle native Lou Jones ran the second leg in the gold medal winning American 4X400 meter relay team. The team of Jones, Charlie Jenkins, Tom Courtney and Jesse Mashburn edged out Russia and Germany in a close finish. 

NRHS Yearbook

New Rochelleans helped Lou raise the funds to make the Olympics, four months after the NRHS graduate of 1950 Jones broke his own 400 meter world record, at the US Olympic Trials in Los Angeles. 

Lou would go on to receive his master’s degree from Columbia Teacher’s College, teaching and coaching at NRHS before a long career as high school and then college administrator. He made his home on Prince Street (now “Lou Jones Way”) in New Rochelle until his death on February 3, 2006. 

Contributor: Barbara Davis, Community Relations Coordinator @ NRPL and Local Historian. 

Break Bread Not Hearts

Break Bread Not Hearts

Montefiore New Rochelle Hospital’s Women, Infants, and Children (WIC) Program hosts a weekly 'Preschool Fun & Fitness' activity at the Library. This is a fun-filled hour of movement, games and healthy eating and lifestyle tips, made possible by a grant from the Hudson Health Plan. From my experience of watching yesterday's participants, I can tell you that the 'fun' part of this program is contagious. The children took so much pleasure in their fitness routine and you can see the proof in the album on our Facebook page. I would have joined in but, sadly, the equipment and obstacles are decidedly child-sized! 

Following their work-out, children and their care-givers sat to attention and watched the wonderful Giovanni 'Chef d'Amour' Green, from Break Bread Not Hearts, as he demonstrated how simple it can be to create a healthy, tasty snack. Giovanni had a self-imposed 20 minute prep and cook time (he didn't go a minute over) - further highlighting the ease by which such simple snacks can be created. Garbanzo Pancakes with Cranberry Quick Jam were enjoyed by the children, their parents and grandparents (and some staff, strictly for blog research purposes!) The jam makes a fantastic, no sugar added alternative to cranberry sauce - something to consider with Thanksgiving almost upon us. 

Garbanzo Pancakes

15 oz can of no salt added garbanzo beans (chickpeas) drained and rinsed

1 stalk celery (thinly sliced)

1 stalk scallion (thinly sliced)

2 cups flour (either a gluten free blend such as Bob’s Red Mill or an all-purpose unbleached wheat flour)

1 ¼ cup water

2 tsp cumin

3 tsp sea salt

¼ tsp cayenne or black pepper (optional)

Coconut oil (olive oil or butter works also)

Cranberry Quick Jam

1 cup fresh cranberries

1 cup raisins

½ tsp cinnamon

¼ tsp sea salt

2 cups water

Juice from ¼ lemon

Love

Makes 15-20 mini pancakes

Directions

In a saucepan add the cranberries, raisins, and 2 cups of water and bring to a boil.

Reduce heat and let simmer for 15-20 minutes until most of the water evaporates.

Add the cinnamon, and fresh squeezed lemon and remove the pan from the stove.

In a bowl add the garbanzo beans (chickpeas), celery, scallion, 2 cups of flour, 1 ¼ cup of water, 3 teaspoons of sea salt, 2 teaspoons  of cumin, ¼ teaspoon of cayenne or black pepper.

Mix with a fork until the mixture resembles pancake batter. If it is too dry, add more water - 1 tablespoon at a time. If it is too wet, add more flour  - 1 tablespoon at a time.

In a skillet over medium heat, add enough coconut oil to cover the bottom of the pan.

Use an ice scream scoop or a spoon to place the garbanzo mixture into the pan.

Cook for 3 to 4 minutes on each side.

Remove from pan and top with cranberry quick jam and love.

Enjoy!

Thank you to Giovanni 'Chef d'Amour' Green for the recipe. If you are interested in participating in the 'Preschool Fun & Fitness' program, registration is required - please call Ruben or Nicolas at the WIC office on (914) 637-1677.

Contributor: Sarah Papa, Social Media Coordinator @ NRPL and avid fan of chickpea pancakes!