Adam DiBuo, Managing Attorney for Housing at Neighborhood Legal Services, consults with a client alongside Doreen Mitchell, NLS’s Housing Coordinator.
Photo by Justin Merriman
Forging Forward 2022 is a series of six articles about organizations helping our region make progress on the significant issues challenging our friends and neighbors. The series is presented with the generous support of The Pittsburgh Foundation.
The #ONEDAY Critical Needs Campaign, a day of online giving to organizations doing vital work, is on August 9: mark your calendars and plan to be part of something great!
While the ideal of equal treatment under the law may still be an aspiration in the United States, there are organizations working to close the equity gaps in our legal process. Since 1966, Neighborhood Legal Services (NLS) works tirelessly to support our communities. Our low-income neighbors and those in under-resourced areas, in particular, can find support at NLS at little to no cost to help protect their legal rights around poverty law issues. Housing, family law, and protection from abuse are just some of the many issues that NLS can help address.
“We protect basic needs, like a civil and legal ER,” said Christine Kirby, NLS’s director of development. “When you’ve exhausted other services – like rental assistance and nutritional benefits – and you have nowhere else to turn, contact us,” she added.
Most of NLS’s clients are near or below the federal government’s definition of poverty. Women make up the majority of NLS’s clientele (74%), and the organization addresses the needs of a diverse range of racial and ethnic communities and age groups. 79% of its clients have children under 18 years old, meaning that family needs are a huge part of the work of the organization.
During the pandemic, the organization saw an uptick in need for unemployment, custody and family safety, and housing support. “We had a lot of cases involving housing because landlords were refusing to make repairs if people didn’t pay rent. We also were there on hand to help people navigate this system. Things bubbled up in different ways,” she added.
Legal issues involving bankruptcy, disability rights, consumer law, employment law and elder law are just a few of the areas NLS can help individuals and families with. Having the ability to expunge a criminal record so that someone can then access safe housing and find employment is one of many examples as to how the organization helps to restore the balance for people who may not otherwise have any legal support.
“None of our rights mean anything if we can’t enforce them,” said Kristine Bergstrom, executive director. With a staff of about 80 – higher than ever before – including 40 lawyers, as well as administrators, paralegals and social workers, the organization works to address the justice gap. NLS is also supported by 300 pro bono attorneys who primarily assist with PFAs – regardless of income. “We employ experts in poverty law,” added Bergstrom.
The most challenging aspect to their work is bringing awareness to communities that theNLS exists at free or little charge to them. “NLS offers a more robust availability of legal services, and at the same time we work hard to promote legal literacy so that we can help prevent a legal catastrophe from happening,” said Bergstrom.
Informing clients that justice should be a right and not a privilege means more investment in legal aid and preventative strategies. “We must look at the whole person and not as a victim of circumstance,” said Kirby. “We try to make it easier for people to access legal representation so that people know their rights.”
“NLS is the protector for the other services and rights that people have,” said Bergstrom. “You can get food stamps and housing, but nothing means anything if they can take it away and no one can take it to court to enforce your rights. We are the protector.”
To help keep legal services available to everyone in Allegheny, Beaver, Butler, and Lawrence Counties in Pennsylvania, please consider donating during the Pittsburgh Foundation’s ONE DAY campaign to provide support to NLS on August 9. Together, we can create a just and more equitable world!
Get to know Neighborhood Legal Services here, and support its work to address our neighbors in need.
Read about other organizations doing vital work to help our neighbors in Western Pennsylvania by reading more in our Forging Forward series, presented with the support of The Pittsburgh Foundation:
Doreen Mitchell, Housing Coordinator at Neighborhood Legal Services. Photo by Justin Merriman
Christine Kirby, Development Director at Neighborhood Legal Services. Photo by Justin Merriman
Adam DiBuo checks the law at Neighborhood Legal Services. Photo by Justin Merriman
Get to know other organizations doing vital work to help our neighbors in Western Pennsylvania by reading more in our Forging Forward series, presented with the support of The Pittsburgh Foundation:
Bryanna Johnson, manager of Lawrenceville Farmer’s Market. Photo by Nina Katz.
FROM MAY TO NOVEMBER, PITTSBURGH BECOMES HOME TO OVER A DOZEN FARMER’S MARKETS, ALL DOLING OUT FRESH, LOCAL PRODUCE AND OTHER PROVISIONS TO RESIDENTS AND VISITORS TO THE CITY. WEEKENDS MAY BE RESERVED FOR THE FAMOUSLY LONG LINE-INDUCING BLOOMFIELD AND SQUIRREL HILL MARKETS, BUT ON ANY GIVEN DAY OF THE WEEK, THERE ARE FARMER’S MARKETS ACROSS THE CITY, WAITING FOR YOUR PERUSAL. ON TUESDAY AFTERNOONS, IN ITS NEW LOCATION ON 41ST AND WILLOW STREET, LAWRENCEVILLE IS HOME TO A SMALL, BUT MIGHTY, FARMER’S MARKET.
“Let me just count really quick to make sure I get this right.” Lawrenceville Farmer’s Market manager Bryanna Johnson puts down her water bottle, holds out her fingers, and starts counting forwards from the year 2011, the market’s inaugural summer. “…10, 11, 12. We are in our 12th season” says Johnson, celebratorily, who has led the market since 2021. Born and raised in New Jersey, Johnson graduated college and found herself ping ponging between jobs at non-profits, in restaurants, marketing agencies, and even collegiate athletics. When Johnson saw that Lawrenceville United had posted an application for Farmer’s Market manager, something clicked, as if she had found a way to combine all the things she liked about her past work experiences into just one job.
Now over a year into her role, and five as a Pittsburgh resident, Johnson works hard to make the market a community hub. “Over the past couple of years, especially with COVID, the farmer’s market has become this place where people come for a social experience” says Johnson, who on top of everything else plans for each market to feature a different community partnership with a Pittsburgh-serving organization. State representative Sara Innamorato is at the market each week answering questions and sharing information about state programs and benefits. Come the Fall, skip the line at CVS and get your flu shot at the market. (Okay, so you might still have to wait in a line, but at least you’ll be surrounded by those spicy and sweet autumnal aromas).
Community organizing is just the beginning of a long list of skills Johnson uses to keep the Lawrenceville Farmer’s Market a happenin’ place. As she lists them, I begin to lose track of just how many duties she, as the Market Manager, is responsible for. Vendor procurement and vetting, market setup and breakdown, managing social media, and volunteer coordinator are just a few of the big ones. “That’s so many hats!”, I say. Johnson snaps the air with her fingers and laughs. “Thank goodness I have such a big market bag.”
Johnson and I spoke in mid-July when her market bag in question was filling up with dark red, juicy cherries, and blushing peaches. “I have been eating so many cherries,” she admits. “I have not baked with them; I have not done anything but eat my way through pints and pints of fresh cherries for the past few weeks. They are amazing. I did however bake with my peaches. I made a sesame peach crisp with tahini, and it was so good.”
Glimpses of freshness and plenty at the Lawrenceville Farmer’s Market. Photos by Nina Katz.
But on a day Johnson would call a success, she only has a moment to spare on her own rounds of buying stone fruit, a weekly fix of kale, and a very special Ube tart. From the moment the 3 PM cowbell clangs, signifying that the market is open, ‘til the very last tent is stowed away at market’s end, Johnson will have spent the market assisting customers as they navigate their way from stall to stall, and checking in on vendors, volunteers, and community partners. She likes to see that even if people are doing most of their grocery shopping elsewhere, they are coming to the market to meet people who are growing food locally, and maybe even try something new, something that reminds them of home, or something that they love coming back for each week.
The Lawrenceville Farmer’s Market is a program of Lawrenceville United. It takes place every Tuesday, rain or shine, from 3-7pm, May 17 through November 22 at Bay 41, 115 41st Street, Pittsburgh, PA 15201
STORY AND PHOTOGRAPHY BY NINA KATZ
Whip up some something delicious with your farmer’s market finds:
Zucchini has always proven to be one of the most plentiful harvests of the summer months. You know this to be true if you’ve ever planted it in your own garden. And while you often you hear people speak of the same few ways in which to use up the abundance of this summer vegetable, it really is much more versatile than the traditional stuffed zucchini, or zucchini bread.
Our friend and Contributing Editor Anna Franklin gives us a fine example of how to easily use this squash. Try it in a quick side dish, a starter, or an appetizer. Plus, you’ll want to serve it with a fresh baguette or a crusty loaf of bread.
What is Tahini?
Tahini is a tangy condiment that uses ground sesame seeds and is a staple in Middle Eastern and Mediterranean cuisines. It’s a paste with a rich, nutty flavor and a smooth, creamy texture. You’ll see it is used in a variety of cultural dishes, from hummus and baba ganoush to salad dressings, sauces, and marinades. It’s a great source of protein and healthy fats, making it a nutritious addition to any meal.
Recipe and Styling by Anna Franklin Story by Star Laliberte Photography by Dave Bryce
“Have your frosé and eat your cake too” is a new motto I’m workshopping.
I was judgmental about frosé at the outset, but I gave it a go, and to my surprise, it was worth the hype. Crisp, refreshing, and dangerously easy to drink. If you have made it before, you know that at the end of the process, you’re left with a pot of stewed fruit. I’m a big believer in the “waste not, want not” ethos, so I couldn’t just pitch that fruit. Logically, my solution was to bake a cake to be the bearer of said fruit. Smart, right? And sustainable!
Whole-Grain and Gluten-Free in Cake Recipes
This cake is whole-grain and gluten-free, but don’t let that scare you. Whole grains do add a little more texture, but It’s not cardboard. The main whole-grain flour is sorghum, which you can typically find at the East End Food Coop if you’re in Pittsburgh or online through Bob’s Red Mill. Often used in its sweetener form in southern cooking, whole-grain sorghum adds an earthy, nutty, mild, and sweet flavor to baking.
If this grainy tidbit interests you, be sure to check out my cookbook, The Gluten-Free Grains Cookbook, for an even nerdier, deep dive into whole grains.
Robust cherry flavor shines in this vodka cocktail.
The robust cherry flavor of Red Ribbon’s flagship Cherry Supreme Soda truly shines in this inviting vodka cocktail. Intended as a cool refreshing summer cocktail, this cooler could easily be enjoyed anytime of the year.
Take a walk down memory lane with the nostalgic flavor of this cocktail.
A cocktail with a nostalgic flavor. Creme soda takes us down a walk on memory lane. Remember the satisfying flavor of that sweet soda on a hot summer day after playing in the yard with your friends or returning from a bike ride through your neighborhood? We’re all grown up now, and playing in the yard with friends looks a little more like relaxing on the patio after a long workday, and bike rides are more like sweating out the weekend in front of a large screen with an all-access membership to countless workouts. But we still enjoy a good creme soda. It’s just now they are the boozy kind!
A bright and refreshing cocktail to satisfy your sweet citrus craving.
This citrus forward cocktail was crafted by TABLE Publisher Justin Matase with summer sipping in mind. Incredibly refreshing with a beautiful balance of bitter and sweet, this drink awakens your senses with every taste. Rub the orange rind across the rim of your glass and enjoy a burst of orange with every fizzy nip.
Bacon wrapped scallops with a fruity salsa will become a summertime favorite.
Lately we find ourselves gravitating towards the use of fruity salsas to accompany a variety of proteins. No matter the choice of meat, a fruit salsa adds brightness and tang that are very complimentary, especially to a fattier more decadent piece of meat.
The mango pineapple salsa in this dish really cuts through the fattiness of the bacon and gives a nice textural experience with every bite.
Serve alongside a simple salad of mixed greens or some fresh asparagus gently roasted for a light and refreshing summer meal.
BACON WRAPPED SCALLOPS WITH MANGO & PINEAPPLE SALSA RECIPE
Ingredients
For the salsa
1 mango, diced
2 cups pineapple, diced
1 jalapeno, minced
1/2 red bell pepper, diced
1/2 red onion, diced
1 tbsp salt
3 sprigs cilantro, chopped
Juice of one lime
Mix everything together in a bowl and chill until ready to serve.
For the scallops
1 lb scallops (roughly 12)
6 pieces of bacon, cut in half
Instructions
Wrap each scallop with 1/2 of a piece of bacon and secure with a toothpick or skewer.
Season with salt and pepper and sear in a pan on medium heat until bacon is crispy and scallops are golden brown.
Be sure to rotate the scallops so each side gets golden brown.
Serve with salsa.
RECIPE & STYLING BY ANNA CALABRESE / STORY BY STAR LALIBERTE / PHOTOGRAPHY BY LAURA PETRILLA
We love this vegetable ravioli recipe by TABLE Magazine contributor Anna Franklin. She uses farm-fresh ingredients with packaged ravioli to create a quick and simple satisfying meal.
Picking the Best Ravioli
You’ll find just about every ingredient here at your local farmers’ market. Stock up on fresh local ingredients and make your weekday schedule a little less hectic with this ravioli recipe. Cappello’s Five Cheese Ravioli is a good choice, or Via Emilia’s Organic Ricotta & Spinach Ravioli will also pair nicely with the salad ingredients. You also can’t beat Wegmans Organic Cheese Ravioli for a plain canvas to allow the vegetable flavor to shine through.
Make the most of blueberry season with these delicious and easy (as pie) blueberry bars, which also happen to be free of gluten, dairy, soy, and all of the top eight most common food allergens. The crust mixture is the same as the crumble that sits over the top, so you only need one bowl, and the jammy blueberry filling comes together in one saucepan. The delicious results can be served as dessert, packed as a snack for on the go, or even eaten for a quick breakfast with vegan vanilla yogurt. Enjoy!
For more allergen-free recipes and perspectives, visit Liz Fetchin’s blog, Octofree.
What is Soy-Free Earth Balance?
You may notice soy-free Earth Balance as a part of our ingredient list but are not sure what it is. It’s simply a butter substitute that you can find even at Walmart. Earth Balance Soy-Free Buttery Spread typically uses vegetable oils. This includes ingredients like sunflower oil, canola oil, and palm fruit oil. These oils provide a smooth, creamy texture and a rich, buttery flavor. Plus, it’s one of the best butter substitutes you can use for gluten-free, vegan baking.
2 ½ cups fresh blueberries, washed, dried and stems removed
3 tbsp maple syrup
1 tbsp cornstarch
¼ tsp vanilla extract
Zest of one lemon
Pinch of salt
Instructions
Preheat the oven to 350 degrees F.
Line an 8X8” baking pan with parchment paper so the paper covers the bottom and sides of the pan and spray the paper with olive, canola or another non-soy-based oil to avoid sticking.
In a large mixing bowl, combine flour, oats, brown sugar, cinnamon, baking soda and salt and stir to combine.
Add melted butter and vanilla and stir until a crumbly dough forms (don’t be afraid to use your hands).
Pour half of the dough into the prepared pan, pressing it until it forms an even layer covering the bottom of the pan only.
Place the remaining dough into the refrigerator.
Make the filling: Place the blueberries, maple syrup, vanilla extract, cornstarch, lemon zest and salt into a medium saucepan over medium heat.
Stir with a wooden spoon until blueberries start to liquefy and bubble, using the spoon to mash them a bit. Cook for an additional 3 minutes, stirring frequently so the blueberries don’t burn, until they resemble whole fruit jam.
Pour the blueberry mixture over the dough in the pan and spread it so it makes an even layer.
Remove the remaining dough from the refrigerator and crumble it over top of the blueberry filling.
Bake for 30 minutes or until topping is golden brown.
Remove from oven and cool completely, then carefully pull out of the pan by the edges of the parchment paper, place on a cutting board and cut into eight bars.
Gluten-Free, Vegan Jammy Blueberry Bars stay delicious in the refrigerator for up to a week.
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