HHA – Hosts Spring Health Fair

STY Academy Co-Sponsors May 1 Event; Mayor Zimmer to Lead Bike Rides
HOBOKEN — The Hoboken Housing Authority and Save The Youth Academy are hosting the Spring 2010 “Family & Friends” Health Fair on Saturday, May 1, from 1 p.m. to 5 p.m. on the Mama Johnson ballfield at 4th and Jackson streets.

The health fair, which will be the latest installment in an ongoing series launched by Housing Authority Commissioner Jake Stuiver in September, will focus on the theme, “You Are What You Eat.” HHA residents are invited to participate in a cooking contest that will be judged at the event, and winners will receive gift certificates to local restaurants.  (The cooking contest will consist of a recipe we will disclose in advance and have people bring the finished product to the event.)  Fourth Ward Councilman Michael Lenz, who recently lost more than 150 pounds by dramatically improving his diet, will participate in the contest and speak about the benefits of a nutritious diet. Mayor Zimmer will be one of the judges.

Several bicycles and scooters will be given to children as prizes, and Mayor Zimmer will lead a bike ride around the neighborhood, as she has at previous health fairs in the series. There will also be an obstacle course, run by HHA Executive Director Carmelo Garcia and Police Athletic League Director Robert Gohde, and a karate class sponsored by STY Academy Director Luis Acevedo and taught by Ray Rodriguez.

Various other health-and-wellness organizations will have tables at the event, including HOPES employment- and education-assistance services, Hudson Perinatal Consortium and North Hudson Emergency Services, which will provide health screenings. Healthy refreshments will be served and music and other entertainment will be provided.

The event will be followed with another Hoboken Housing Authority health fair in June, which will build on the lessons and activities from this one.

Talking Ed Note: This event takes place one day before the town’s Arts & Music Festival.  HHA Commisioner Jake Stuiver is working with Transportation Director Ian Sacs to finalize a route map for transporting HHA residents.  

Update: Here’s the transportation details:  

Housing Authority residents as well as senior-housing tenants route to the Hoboken Art & Music Festival on Sunday, May 2. Service will run continuously from 11 a.m. to 6 p.m., with a one-hour lunch break for the driver in the middle of the shift.
The stop locations are:
1)  220 Adams — pick up seniors from there and Merion Towers (400 1st Street)
2)  221 Jackson — pick up Housing Authority residents from there, Harrison Gardens and Andrew Jackson Gardens South.
3)  Corner of Fifth and Jackson — pick up HHA residents from Andrew Jackson Gardens North and surrounding buildings.
4)  501 Madison — pick up seniors from Columbian Arms.
5)  Corner of Ninth and Clinton — pick up Christopher Columbus Gardens residents.
6)  Fox Hill Gardens
7)  First and Garden — Festival drop-off, pick-up point

The recipe for the contest is at the jump:

Roman-style Chicken

Prep Time:
20 min
Inactive Prep Time:
Cook Time:
40 min
6 servings


  • 4 skinless chicken breast halves, with ribs
  • 2 skinless chicken thighs, with bones
  • 1/2 teaspoon salt, plus 1 teaspoon
  • 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
  • 1/4 cup olive oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 3 ounces prosciutto, chopped
  • 2 cloves garlic, chopped
  • 1 (15-ounce) can diced tomatoes
  • 1/2 cup white wine
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh oregano leaves
  • 1/2 cup chicken stock
  • 2 tablespoons capers
  • 1/4 cup chopped fresh flat-leaf parsley leaves


Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.


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