6 minute read
Power Food
100% College Acceptance (2021) 100% Sisterhood (Forever)
At IHA, girls learn in an atmosphere of academic excellence, athletic competition, artistic immersion and Christian Service. The bonds they form here last a lifetime. Do you belong @theheart?
LEARN MORE AT OUR SPRING OPEN HOUSE Thursday, April 28, 2022
Find out more at ihanj.com or 201.445.6800
@theIHANJ @attheheart ImmaculateHeartAcademy
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education guide
2/8/22 10:56 AM
Academy of The Holy Angels
Founded by the School Sisters of Notre Dame in 1879, the Academy of the Holy Angels welcomes girls in Grades 6-12. Many AHA graduates go on to study at some of the nation’s best universities, earning high-ranking positions in medicine, government, law, education, public service, business, arts, and athletics. Students from various religious traditions enjoy this private Catholic school’s top-flight education, which emphasizes scholarship, character, leadership, and service.
Bergen Catholic
Bergen Catholic is an independent four-year college preparatory school founded by Edmund Rice Christian Brothers, where boys become Christian gentlemen. BC provides rigorous academics, rewarding clubs, and championship athletics. In addition, an unmatched Brotherhood provides a network of support. BC is proud of our four-year, results-driven college counseling program. 91% of the Class of 2021 received a college scholarship and total scholarship amounts were $38.6mm. Enrollment is selective. For more information visit us at Bergencatholic.org.
The Elisabeth Morrow School
At The Elisabeth Morrow School, a leader in N-8 education, we cultivate students’ ability to think critically, explore, empathize, and lead. Students graduate with the mindset and competencies to navigate a global world and an unknowable future. Connect with us to learn how—through initiatives in science, technology, engineering, the arts, and mathematics (STEAM), like our Innovation Alley and NuVuX partnership—our students examine real-world challenges and solve complex problems using creativity, design thinking, and collaboration.
MAKE History. DEFINE your Future.
Ramapo College of NJ empowers students to think critically, embrace bold ideas, and explore their passions through personalized attention. With an average class size of 21 and a student-faculty ratio of 16:1, students build meaningful, close-working relationships with faculty and engage in hands-on collaboration and innovative opportunities.
ramapo.edu/learn
APPLY NOW
education guide
Fairleigh Dickinson University
Recognized by US News & World Report as a Top 50 Regional Best and Best Value University, FDU is committed to greater access and affordability. With innovative programs including a fully resort-based Hospitality Immersion degree, FDU’s exclusive partnership with the Royal Shakespeare Company, and entrepreneur-based Business programs, FDU is transforming higher education. FDU is New Jersey’s largest private university with four campuses, 100+ majors, 40+ dual bachelor/master degrees, and D1 and D3 NCAA athletics.
www.fdu.edu
Immaculate Heart Academy
Immaculate Heart Academy, founded in 1960 as the first regional high school for girls in the Archdiocese of Newark, has as its mission to provide quality Catholic education to young women. As a college preparatory school, a strong theme throughout the curriculum and extra-curricular activities is the development of the special gifts that our young women have to offer. IHA enjoys a reputation as an academic, artistic, and athletic powerhouse with one outstanding characteristic: the loving and supportive atmosphere that cultivates students’ growth.
500 Van Emburgh Ave., Township Of Washington, NJ 07676 | 201.445.6800 | www.ihanj.com
Ramapo College
At Ramapo College of New Jersey, students are empowered to learn and think boldly through individualized attention, small classes averaging 21 students, and a 16:1 student-faculty ratio. We offer 40+ bachelor’s degree programs and part-time master’s degrees on a beautiful 300-acre campus, nearby NYC. Ramapo College has received many awards for educational excellence, value, and top facilities including U.S. New’s “Best Regional Universities, North,” Kiplinger’s “One of the Best 100 Values,” College Choice’s #1 Public College in NJ, and Niche’s “Best Dorms in NJ.”
{ POWER FOOD } Mighty Mustard
The oldest condiment reportedly had a two-thousand-year head start—no rival will ever ketchup.
Mustard is a pungent, liquidy paste made from the seeds of the mustard plant. There are more than 40 varieties of this plant, but the three best-known are yellow/white (science calls it Sinapis alba), brown (Brassic juncea) and black (Brassica nigra). Mustard’s first use is said to have been by the Sumerians around 3000 B.C. The Romans named it when they mixed unfermented grape juice with ground mustard seeds in a concoction called in Latin mustum (for the juice) arden (for “hot.”) According to one source, mustard was already older when ketchup was born (in imperial China) than ketchup is now.
The yellow/white mustard plant blossoms in summer. Its yellow flowers are bisexual, containing both types of reproductive organs. They grow in mainly cool, wet areas with access to sunlight and have a relatively short growing season—about 80 to 95 days. The crop is in heavy demand because of mustard’s commercial success, but it didn’t reach its full harvest potential in this part of the world (Canada’s a major producer) until World War II, when mustard supplies from Europe were disrupted. Today, it’s a hot commodity; around 700 million pounds of mustard are consumed each year worldwide.
Mustard seeds can be cracked and served as a seasoning, a popular practice in Middle Eastern cuisine. The oil extracted from seeds can be used as a coating to give a bland dish a little more spice. Mustard powder can be used as a dry rub for several meats. But as we know, the tried, tested and true form of mustard is the brown or yellow paste—available at diner tables and ballparks across the country.
POWER UP
As an add-on, mustard doesn’t tend to take the main role in the great show of nutrition, but on its own can be effective for more dietary requirements than you’d think. For starters, it’s fairly low-impact as toppings go; each tablespoon of mustard adds only about 7–10 calories to your intake. Despite that minimal calorie count, the slightest serving can be rich in cellbuilding omega-3 fatty acids and great for lowering blood pressure and raising HDL, high-density lipoproteins (known colloquially as “good cholesterol”). Mustard seeds are rich in nutrients called glucoinsulates, which can be useful in breaking down toxins in the human body and lowering the risk of chronic inflammation. Mustard is relatively rich in iron, magnesium and phosphorus, and because it contains acetic acids it’s been found in many anecdotal reports to be helpful in preventing or relieving muscle cramps, though the scientific jury is still out on this.
BUY/STORE/SERVE
Getting your hands on mustard in plastic or glass is a snap. You’re bound to find it in your nearby grocery or even a deli or general store. Fancier mustard varieties with artisan-crafted flavors can be sought out on online sites and in gourmet food stores.
Once a jar of mustard is opened, the longer it sits, the more it loses its smell and taste. Don’t feel the need to shotgun a bottle of French’s the minute you pick it up from the store or start doing lines of Grey Poupon, but if it’s more than a year old, the product probably shouldn’t still be residing in your fridge. Keep it cool, in the dark and sealed.
Mustard, like any great item of this time, celebrates its diversity—in brown, yellow and Chinese (hot!) varieties. For some its use is as easy as a squirt onto a hot dog or a hamburger, but it can go further if you apply the proper innovation. Mixing it together with portions of honey gives you a good honey mustard to use as a dipper or glazer for chicken or ham. Putting it together with cream and butter creates a nicely textured sauce with a tangy finish. For a lot of these recipes you might want to stick to a Dijon or a whole-grain mustard rather than the standard yellow American product, but you use what you can, and the great thing about this food is that it works with a variety of ingredients to spice up the dishes in your life. —Brian Kelley
