IN THIS ISSUE Warm Up with Our Creamy Winter Vegetable...
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Food Pantry Provides for Family in Need It’s the coldest day of the winter so far and Karron has walked to the Federal Hill House pantry on Providence’s north end to pick up food for her family. Over the weekend, it snowed and the streets and sidewalks are slippery and dangerous. Even so, she appreciates having the pantry nearby, saying “It’s close to my house and convenient, especially when it’s cold like today.” Karron doesn’t have personal transportation and walks or takes the bus wherever she goes. Something to Rely On Taking care of her four children and one grandson on her own is not easy. Rent is expensive, as is the cost of food and other necessities, so she relies on the Federal Hill House pantry. She usually visits at the middle and end of the month when her SNAP benefits begin to run out. Working as a dishwasher at a chain restau- rant provides her with some income, but not enough to make ends meet. The job is stressful, but it’s steady work and with it – and the government assistance she receives – she can at least afford to keep her family in their apartment. Putting Her Kids First She comes to the pantry which is set up “like a grocery store” to get meat, eggs, canned vegetables, coffee and snacks. “The kids are always looking for snacks.” For Thanksgiving, she even received a basket full of food with fixings for the holiday. On the day she visited, she was excited to pick up powdered milk because “it lasts a long time.” She also took home steak, frozen soup and pancake mix which “the kids like better than cereal.” When they’re available, the pantry also provides clothes, socks, gloves, hats and Monthly Giving Keeps Food on the Table Because families struggle to afford food throughout the year, not just during the holiday season, our Sustainers Harvest monthly giving program makes it simple to help alleviate hunger all year-round. You can designate an amount that will be automatically charged to your credit card or deducted from your checking account every month. The charge or Electronic Funds Transfer continues until you notify us to stop. Every January we’ll send you a full report of all your gifts from the previous year. Even a small monthly amount can help to feed many people. A gift of $10 will acquire 30 pounds of healthy food. Over the course of a year, that equals 360 pounds of food! You can learn more and sign-up online at rifoodbank.org/sustainer. Warm Up with Our Creamy Winter Vegetable Stew In Community Cooking, the nutrition education program of the Rhode Island Community Food Bank, clients at our member agencies learn to make healthy, practical meals on a budget. Participants are shown recipes that contain food items often found in pantries then they receive the ingredients so they can go home and make a hearty meal for their families. Soups are a favorite because they’re easy to make, can be stretched to last and they’re nourishing and warm during the cold winter months. Below is a recent Community Cooking recipe. Check it out and try it for yourself. Approximate cost of the recipe: $7.76 or $1.29 per serving (Serves 6+) Ingredients: 3 cups low sodium vegetable broth 1 cup coconut milk 1 can 100% pumpkin puree (not pie mix) 1 can carrots 1 can sweet potato puree 1 yellow onion, diced Preparation: 1. In a large pot, heat the olive oil on medium heat. Add the onions and cook for a few minutes then add the garlic and stir. 2. Add the canned vegetables, salt and seasonings and combine. 3. Cook for 5 minutes, stirring frequently. 4. Add the broth and coconut milk. 5. As soup starts to bubble gently, reduce to low heat and cover the pot. 6. Simmer the soup for about 20 minutes. Adjust seasoning as needed. Year In Review Check out our 2016 Annual Report to learn more about all of the great work you have helped us accomplish. Read stories of clients who participate in our programs and the donors who make our work possible. View the complete report online at rifoodbank.org/annualreport2016. In the Know If you want to stay in the loop on everything happening at the Food Bank, be sure to visit our website and subscribe to our eNews. You can also follow us on Facebook, Twitter and LinkedIn. 3 cloves garlic, minced ¼ tsp salt 1 tbsp olive oil ½ tsp ginger powder ¼ tsp cumin W i n t e r 2 0 1 7 — R I C o m m u n i t y F o o d B a n k N e w s l e t t e r Karron talks with a volunteer at Federal Hill House about the food she is selecting for her family. Many Families are Missing Meals Save the Date for Upcoming Events A Recipe for Winter Vegetable Stew IN THIS ISSUE OUR MISSION To improve the quality of life for all Rhode Islanders by advancing solutions to the problem of hunger. OUR VISION A state where no one goes hungry. CONTACT US 200 Niantic Avenue Providence, RI 02907 (401) 942-MEAL rifoodbank.org A P l a c e a t t h e T a b l e A P l a c e a t t h e T a b l e ABOUT FEDERAL HILL HOUSE A member agency of the RI Community Food Bank network, Federal Hill House offers help with emergency, social and educational services, including food distribution. For more information visit federalhillhouse.org. winter coats. The coats were a huge help to Karron this year. She would never have been able to afford them for her family and the kids had outgrown what they wore last year. Sometimes she can even pick up extras like toys and books, shampoo and lotion, but often she has to buy those items with what’s left of her income. “Rent is so expensive, but the bills need to be paid. If I can’t pay my bills, we’re in trouble.” She leaves the food pantry with two large bags full of food on a cold winter day. She is wearing a warm coat, hat and headband, but no gloves. And winter has just begun.
Transcript of IN THIS ISSUE Warm Up with Our Creamy Winter Vegetable...
Food PantryProvides for Family in NeedIt’s the coldest day of the winter so far and Karron has walked to the Federal Hill House pantry on Providence’s north end to pick up food for her family. Over the weekend, it snowed and the streets and sidewalks are slippery and dangerous.
Even so, she appreciates having the pantry nearby, saying “It’s close to my houseand convenient, especially when it’s cold like today.” Karron doesn’t have personaltransportation and walks or takes the bus wherever she goes.
Something to Rely OnTaking care of her four children and one grandson on her own is not easy. Rent is expensive, as is the cost of food and other necessities, so she relies on the Federal Hill House pantry. She usually visits at the middle and end of the month when her SNAP benefits begin to run out.
Working as a dishwasher at a chain restau-rant provides her with some income, but not enough to make ends meet. The job is stressful, but it’s steady work and with it – and the government assistance she receives – she can at least afford to keep her family in their apartment.
Putting Her Kids FirstShe comes to the pantry which is set up “like a grocery store” to get meat, eggs, canned vegetables, coffee and snacks. “The kids are always looking for snacks.” For Thanksgiving, she even received a basket full of food with fixings for the holiday.
On the day she visited, she was excited to pick up powdered milk because “it lasts a long time.” She also took home steak, frozen soup and pancake mix which “the kids like better than cereal.”
When they’re available, the pantry also provides clothes, socks, gloves, hats and
Monthly Giving Keeps Food on the Table
Because families struggle to afford food throughout the year, not just during the holiday season, our Sustainers Harvest monthly giving program makes it simple to help alleviate hunger all year-round. You can designate an amount that will be automatically charged to your credit card or deducted from your checking account every month. The charge or Electronic Funds Transfer continues until you notify us to stop. Every January we’ll send you a full report of all your gifts from the previous year.
Even a small monthly amount can help to feed many people. A gift of $10 will acquire 30 poundsof healthy food. Over the course of a year, that equals 360 pounds of food!
You can learn more and sign-up online at rifoodbank.org/sustainer.
Warm Up with Our Creamy Winter Vegetable StewIn Community Cooking, the nutrition education program of the Rhode Island Community Food Bank, clients at our member agencies learn to make healthy, practical meals on a budget. Participants are shown recipes that contain food items often found in pantries then they receive the ingredients so they can go home and make a hearty meal for their families.
Soups are a favorite because they’re easy to make, can be stretched to lastand they’re nourishing and warm during the cold winter months. Below is a recent Community Cooking recipe. Check it out and try it for yourself. Approximate cost of the recipe: $7.76 or $1.29 per serving (Serves 6+)
Ingredients:3 cups low sodium vegetable broth1 cup coconut milk1 can 100% pumpkin puree (not pie mix)1 can carrots1 can sweet potato puree1 yellow onion, diced
Preparation:1. In a large pot, heat the olive oil on medium heat. Add the onions and cook for a few minutes then add the garlic and stir. 2. Add the canned vegetables, salt and seasonings and combine.3. Cook for 5 minutes, stirring frequently.4. Add the broth and coconut milk.5. As soup starts to bubble gently, reduce to low heat and cover the pot.6. Simmer the soup for about 20 minutes. Adjust seasoning as needed.
Year In ReviewCheck out our 2016 Annual Report to learn more about all of the great work you have helped us accomplish. Read stories of clients who participate in our programs and the donors who make our work possible. View the complete report online at rifoodbank.org/annualreport2016.
In the KnowIf you want to stay in the loop oneverything happening at the Food Bank, be sure to visit our website and subscribe to our eNews. You can also follow us on Facebook, Twitter and LinkedIn.
3 cloves garlic, minced¼ tsp salt1 tbsp olive oil½ tsp ginger powder¼ tsp cumin
Winter 2017 — RI Community Food Bank Newsletter
Karron talks with a volunteer at Federal Hill House about the food she is selecting for her family.
Many Families are Missing Meals
Save the Date for Upcoming Events
A Recipe for Winter Vegetable Stew
IN THIS ISSUE
OUR MISSIONTo improve the
quality of life forall Rhode Islanders
by advancingsolutions to the
problem of hunger.
OUR VISIONA state where noone goes hungry.
CONTACT US200 Niantic Avenue
Providence, RI 02907(401) 942-MEAL
rifoodbank.org
A Place at the TableA Place at the Table
ABOUT FEDERAL HILL HOUSE A member agency of the RI Community Food Bank network, Federal Hill House offers help with emergency, social and educational services, including food distribution. For more information visit federalhillhouse.org.
winter coats. The coats were a huge help to Karron this year. She would never have been able to afford them for her family and the kids had outgrown what they wore last year.
Sometimes she can even pick up extras like toys and books, shampoo and lotion, but often she has to buy those items with what’s left of her income. “Rent is so expensive, but the bills need to be paid. If I can’t pay my bills, we’re in trouble.”
She leaves the food pantry with two large bags full of food on a cold winter day. She is wearing a warm coat, hat and headband, but no gloves. And winter has just begun.
Status Report: Families are Missing MealsEach year, the Rhode Island Community Food Bank releases its Status Report On Hunger, an update on the issue of hunger in the state. This year’s report focused on the meal gap: the number of families missing meals because they can’t afford adequate food.
Thousands of Rhode Islanders cannot afford three healthy meals a day. Even after utilizing government nutrition assistance and charitable food programs, low-income families miss meals. The number of missing meals in Rhode Island – 33.2 million per year or 15% of the 217 million meals needed annually – demonstrates the magnitude of the problem.
To address the issue, the Food Bank proposes the following solutions:
Empty Bowls 2016 In September, nearly 900 guests joined the Rhode Island Community Food Bank at Rhodes on the Pawtuxet in Cranston for the second annual Empty Bowls event.
Each guest sampled tastes from 36 of the best local restaurants, raising more than $88,000 to help neighbors in need of food assistance. In addition, every guest selected a hand-made artisanal bowl to take home to remind them of the empty bowls they are helping to fill in the community.
Sponsored by Citizens Bank, the event was chaired by Kathy O’Donnell from Citizens and NBC10 News Anchor Dan Jaehnig.
The number of missing meals in Rhode Island – 33.2 million per year – demonstrates the magnitude of the problem.
15% Missing
Cash21%
SNAP 44%
Food Bank
9%
School Meals9% WIC 2%
• Urge Congress to protect and maintain SNAP benefit levels to ensure people don’t miss more meals. • Offer free school breakfast and lunch to all students in high-poverty areas.
For the complete report, visit rifoodbank.org/statusreport2016.
• Prioritize distressed communities in Rhode Island for economic development to improve the lives of low-income residents. • Allocate additional state funding to keep the Food Bank stocked to meet the continued high demand for food assistance.
Join us for an even bigger and better Truck Stop as we offer tastes from more food trucks
at a new location – the parking lot of the Rhode Island Community Food Bank. Enjoy
samplings from some of the best food trucks in the area as part of the Eat Drink RI Festival.
Tickets go on sale Monday, March 6.
Calling All Artists!We need hand-crafted bowls for our Empty Bowls event. Each guest who attends the event will receive one as a reminder of the empty bowls in our community. Your skills and talents can be used to help end hunger in Rhode Island. Food-safe bowls in any medium: ceramic, glass, or wood are welcome. For more information, please contact Kelly Seigh at (401) 230-1679 or [email protected].
Truck Stop: A Festival of Street EatsFriday, April 28, 2017
New Location: Rhode IslandCommunity Food Bank Parking Lot
Letter Carriers Food DriveSaturday, May 13, 2017
Empty BowlsFriday, October 13, 2017
Save �e DateFor the 25th year, letter
carriers across the state will pick up non-perishable food items from customers along
their delivery route. Please contribute healthy food items to help make sure this year’s food drive is a huge success. You can visit our website for
our “Most Needed” list.
Enjoy local pottery and food at the Rhodes on the Pawtuxet in
Cranston. Choose a handmade artisanal bowl and taste samples of soup, bread, and dessert from
more than 35 local restaurants. Keep your bowl as a reminder
that you're helping fill the empty bowls in our community. Tickets
on sale in September.
At the 2016 Annual Meetingof the Rhode Island CommunityFood Bank, three new members were elected to the Board of Directors.
David MacchioniRhode Island District DirectorStop & Shop
David Macchioni is the Rhode Island District Director for the Stop & Shop Supermarket company. David has been with Stop & Shop since 1988 and has held several positions including Store Manager, Sales Manager, and Center Store Manager prior to becoming District Director. David currently lives in Coventry with his wife Grace and two sons, Nicholas and Dominic.
Renee St. JohnControllerCommunity Care Alliance
Renee serves as the Controller at Community Care Alliance, a not-for-profit organization and Food Bank member agency based in Woonsocket. She has spenta major portion of her accounting career as an indepen-dent auditor for not-for-profit organizations in Massa-chusetts and Rhode Island. For 13 years she was part of the firm of Kahn, Litwin, Renza & Co., Ltd. and has over 16 years of experience in public accounting.
Edward O. Handy, III (President-Elect)President and Chief Operating OfficerThe Washington Trust Company
Edward “Ned” O. Handy, III joined Washington Trust in November of 2013 as President and Chief Operating Officer. He spent 18 years at Citizens Financial Group and began his career in commercial lending at Fleet Financial Group. Ned serves on numerous boards including the Rhode Island Foundation and Crossroads Rhode Island. He lives in East Greenwich.
Sources of Meals for Low-Income Households in Rhode Island (Provided and Missing)
