Archive for May, 2017

STEM Day at a Glance

Posted on: May 25th, 2017 by New York Edge No Comments

SASF values the development of Science, Technology, Engineering and Mathematics (STEM) skills in all students. The Education Department endeavors to offer our students tangible opportunities to develop problem-solving skills by offering a day of STEM related activities and learning opportunities in the form of workshops. This year, STEM DAY was held at CUNY York College, a supporter of various STEM initiatives. Workshops were followed by a videographer who captured the learning and fun moments of the day.

Students attended a drone technology workshop in which they engaged in classroom learning on the history, careers, laws, resources and education related to drones; and how to safely operate drones. The workshop was facilitated by Eugene Adams and three of his current STEP (Science and Technology Entry Program) students from Bronx Community College. Students accessed the outdoor athletic field to learn how to fly and operate the drones. Learning to fly a drone can be challenging and dangerous.

Students also attended an aviation workshop facilitated by New York Metro’s Black Pilots of America, in which they created paper airplanes and competed to see whose airplane was the most aerodynamic. The facilitators delved further into the history, technology, and employment opportunities in aviation. Further, they learned that students ages 15 through 19 can attend summer flight academy to obtain their license to operate a plane.  Two flat screen television monitors were set up in a large gym so that students could practice flight simulation.

In addition to the two workshops, tables with various STEM challenges were set up in half of the gym and in a multipurpose room. Challenges included electrical engineer, mechanical engineer, Lego robotics construction designs, and various games that focused on problem-solving, hand-eye coordination, cognitive skill, and interpersonal skills. Students even engaged in challenges while they ate in the multipurpose room during breakfast and lunch. This room was also equipped with a Book Nook – two large tables of free books – students could take as many books as possible. After lunch, SASF students received gift bags, each with SASF swag: a college ruled notebook, USB bracelet. Each student received a special gift in their bag – Google Cardboard virtual reality goggles – to use with their mobile devices at home or at school. Students were instructed by the various SASF volunteers on how to use the goggles.

Finally, the day ended in the gym (due to impending rain) with a deejayed party and a drone air show performed by the STEP Bronx Community facilitators. We look forward to next year’s STEM DAY and students voiced their opinions throughout the day on what they wanted to see at next year’s event.

Schools in Attendance:

A special thank you to our volunteers:

Special thanks to Dr. Nazrul Khandaker, a professor at CUNY York College, and the facilities personnel who made use of the Athletics facilities possible.

What’s On Your Fork, SASF? Healthy Meal Planning for Lunch

Posted on: May 24th, 2017 by New York Edge No Comments

What’s On Your Fork, SASF?

Healthy Meal Planning for Lunch

When it comes to having lunch at work, do you pack or buy?  Lunch should not be taken lightly; it is one of the best chances to stock up on needed nutrients that will continue powering your body and mind for the day. It’s helpful to think of planning for lunch not as a problem to solve but an opportunity to refuel. It can add a bolt of energy to your day and may also provide a time to pause, socialize and reflect. Barriers to planning well for lunch exist, including time limitations, access to optimal ingredients, inability to be creative in the kitchen, and difficulty in transporting food to and from work, to name a few. We need not let these come in the way of making lunchtime pleasurable and revitalizing. When it comes to planning for lunch meals, bringing your own is the best way to make sure you’ll have healthy options at arm’s length. Consider the five Cs below to plan for lunches that pack a nutritional punch and don’t break the bank:

  1. Colors – Ask yourself: do my lunches include colorful items, like fruits and vegetables?  Sandwiches, salads, and even lunch snacks are more exciting to eat when they are bright. Try adding cucumber, carrots, or jicama slices to your sandwiches and even bright fruit, such as strawberries and kiwi, to your salads. You’ll be adding flavor, vitamins and minerals to your meal, which helps in overall body performance and endurance.
  2. Content – Are the items you pack substantial and include foods from all five food groups (fruits, vegetables, dairy, grains, protein)? Including a variety for lunch ensures we meet the daily recommendations best for optimal health. Think outside of the box when including grains and protein; whole grain pasta, crackers and brown rice count, as does tuna, chicken, and tofu for protein.
  3. Creativity – Are you in the habit of bringing the same items to lunch each day? Mix it up! Try to bring leftover dinner items for a change, or use different ingredients to encase a sandwich, such as lettuce or rice crackers instead of bread.
  4. Cost – Buying lunch from local restaurants on a daily basis can add up quickly; let’s do the math: $15 on lunch five days a week can equal $75 per week. Preparing and bringing lunch to work will cost a fraction of this amount, freeing up dollars for leisure activities.
  5. Convenience – Can you identify a day or two when you prefer to spend time in the kitchen? Spend an hour if possible on these days preparing healthy snacks and dishes that can be brought to work throughout the week. Ideas include cutting up raw vegetables for salads, baking whole grain breakfast muffins, making basic homemade dips and salad dressings, and preparing a soup or chili.

Try one of the three salad recipes below for lunch next week! They were tested as part of a Healthy Lunch Planning Lunch n’ Learn, hosted by Constance Deaner, our Dietetic Intern, on May 11.

The Sports and Wellness and Human Resources teams have launched a variety of wellness programs as of April. Stay tuned for postings for additional nutrition “Lunch n’ Learns,” weekly staff walks, fitness challenges, recipe tastings, a staff wellness fair, a “Biggest Loser” competition, and more!

Mediterranean Tuna Antipasto Salad

Serving Size: 4 servings


Directions: Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, ¼ cup lemon juice and 2 tablespoons oil in a medium bowl. Season with pepper. Combine the remaining ¼ cup lemon juice, 2 tablespoons oil and salt in a large bowl. Add salad greens; toss to coat. Divide the greens among 4 plates. Top each with the tuna salad.

Asian Quinoa Salad

Yield: 2 Servings

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Total Time: 25 Minutes

A quick and easy healthy quinoa salad dressed in sweet and tangy Asian flavors, loaded with tons of veggies!


For the Sesame Vinaigrette:


  1. To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl; set aside.
  2. In a medium saucepan, cook quinoa according to package instructions.
  3. In a large bowl, combine quinoa, cabbage, bell pepper, carrots, corn, green onion and avocado. Stir in sesame vinaigrette.
  4. Serve immediately, topped with chow mein noodles, if desired.

Kale, Clementine and Feta Salad With Honey Lime Dressing

Prep time: 20 mins

Serves: 4


Kale salad

Honey-Lime Dressing


  1. First, make the dressing by whisking together all of the ingredients in a small bowl.
  2. Prepare the kale by slicing out the stems and chopping out the leaves into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
  3. Drizzle salad dressing over the kale (you might not need all of the dressing) and toss well so the kale is lightly coated with dressing. Add the prepared avocado, dried cranberries, clementines, radishes, cilantro, feta and sunflowers to the bowl.
  4. Toss the salad to combine and serve.

Backstage Access! Spring Arts Showcase 2017

Posted on: May 24th, 2017 by New York Edge No Comments

The annual Spring Arts Showcase event which will take place at New York University’s Skirball Center for the Performing Arts, opens with a visual arts gallery exhibit displaying over 100 pieces of artwork submitted by SASF students. The evening’s performances is kicked off by Sports Broadcaster and Television Personality, Tina Cervasio. The performance portion will feature selected sites ranging from musical theater performances , jazz band, dramatic works, video presentation, various dance styles, step, and more. Check out the acts at a glance below!

“This year’s Spring Arts Showcase is unlike any other you have seen before,” said Michelle Durante, Director of Arts. “From mixed media 3D collage to the sound waves generated by the Steel Pan drums originating in Trinidad and Tobago, no audience member will leave without an engaging experience. Dynamic, energetic, cultural, showstopping entertainment are just a few words that come to mind when I think of the line up. It will be a thrill to see the talented minds of students all over NYC come to life through art!”

Performing Arts Acts at a Glance

Thornton High School
Star Spangled Banner sung by Melissa W.

MS 381K
American Bandstand – Jazz Dance

PS 189X
Latin Groove – Bachata / Salsa

Thornton High School
The Essence of a Woman – Hip Hop Dance

IS 51R
Jazz Band
Bye Bye Birdie

MS 354K
This Melody Sweet – Steel Pan

PS 116Q
Nature Blessings – African Dance

MS 680Q
The Elements – Modern Dance

MS 462X
Formation – Baton Dance

MS 452K 
Tornado – an excerpt from The Wiz

College Campus – Step