November 2015
State legislators visit The Food Bank CEO/President Bart Brown raises awareness about SNAP benefits
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zarks Food Harvest has more than doubled its distribution in the past five years, but even that has not been enough to meet the growing need for food assistance. So The Food Bank reached out to elected officials to help close the gap, especially by raising awareness about available SNAP benefits. During a Legislative Day event on Oct. 22, OFH President/CEO Bart Brown shared with a group of local officials and state legislators that The Food Bank’s service area is missing out on $20 million in unclaimed SNAP benefits, which means that local grocers are also missing out on that income. The state is losing $101 million in unclaimed federal SNAP benefits. “We can’t afford to provide all that food,” Brown said. “We can’t raise any more money.” So The Food Bank turned to its legislators to find a way to get the word out in Jefferson City and here in the Springfield area. A recent unsuccessful bill in the State House, commonly known as the steak and lobster bill, would have restricted SNAP users from buying cookies, chips, energy drinks, soft drinks, seafood or steak. The bill’s sponsor said he wanted to prevent SNAP benefits
IN THIS ISSUE
LOCAL OFFICALS AND STATE LEGISLATORS TOURED THE FOOD BANK TO LEARN HOW OZARKS FOOD HARVEST WORKS TO SERVE OVER 200 HUNGER-RELIEF ORGANIZATIONS.
from being used to purchase foods such as crab legs, lobster and filet mignon. “That steak and lobster bill makes it harder to raise money for food,” Brown told the lawmakers. “So how should we talk about this to get past this misperception?” The lawmakers agreed that the perception of many people is that food stamp recipients misuse those benefits and buy too much junk food and expensive cuts of meat. “But perception is reality,” Rep. Lynn Morris
of Christian County pointed out. Rep. Mike Moon of Greene County suggested that lawmakers need more real data and correct information about the SNAP program in order to get past the “loud” of misinformation. Morris invited Brown to speak in committee meetings in Jefferson City and said he would help arrange that. “Somehow you need to spread the word,” Morris said.
King’s Pantry adopts new nutrition program Agency Director Spotlight: Meet Teressa Helping Hands pantry considers clients TEFAP agencies December commodities list
SEYMOUR PANTRY SHOWS CLIENTS HOW TO USE FOOD AVAILABLE AT THE PANTRY FOR NUTRITIONAL MEALS.
King’s Pantry benefits from nutrition program
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he savory smells coming out of the kitchen at The King’s Pantry in Seymour drew more than a little attention from clients waiting to “shop” for their groceries on a recent Thursday. Those smells were part of a new program offered by the University of Missouri Extension Service in Webster County. Amber Williams, a nutrition program associate, selects a quick, simple recipe using four or five ingredients — all available to clients at
the pantry. Then she whips it up for everyone to taste and smell. The program allows clients to sample tasty and nutritious recipes, sometimes from food items that might be unfamiliar to some pantry clients. It also allows clients to do some hands-on cooking. Recently, people were invited into the kitchen to make peanut butter treats to take home. Amber checks with pantry director, Marion Glenn, to find out what is on the shelves at
The King’s Pantry that week, then finds a few appropriate recipes. She especially tries to reach out to SNAP recipients, “to get them to think in a different way,” she says. Williams visits the pantry once a month, alternating the day and week so everyone will have a chance to sample her culinary skills. She will also offer cooking classes if enough people sign up. The King’s Pantry recently moved into a new building that includes a large, commercial kitchen, so hosting the program seemed like a good match. During a Community Partnership meeting in Webster County, all the right people were in the room and the plans were hatched for the cooking program. “It always works better when you work together,” Williams said. One important partner in the effort was the county health department, which inspected the new building and asked for a few simple fixes before approving the program. In the meantime pantry director, Glenn was talking with folks at Ozarks Food Harvest about it and established a way to keep track of all the OFH food that is used in the cooking program. Glenn even hopes to get permission from the state to use USDA food in some of the demonstrations. “I’m excited about the prospects,” Glenn said. “And we’re so blessed to have someone like Amber.” Williams pointed out that any food pantry can reach out to the Extension Service about a similar program, even if their facility does not have a qualified kitchen. “The Extension can help find an approved site,” she said. “We are happy to do this.”
Ozarks Food Harvest announces holiday hours As a reminder, please notify The Food Bank if your regular operating hours will be different during the months of November and December, due to the holidays. The Food Bank receives numerous calls during this time asking for referrals and staff wants to be prepared where to direct clients.
Holiday Food Bank hours are: • Nov. 24 - Nov. 30: No pick-up appointments during this time • Nov. 26 and 27: Closed for Thanksgiving • Dec. 23 - Dec. 25: No pick-up appointments during this time
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Dec. 24 and 25: Closed for Christmas Dec. 28: Pick-up appointments available Dec. 29 - Dec. 31: Warehouse closed for inventory (offices open) Jan. 1, 2016: OFH closed, have a happy New Year!
DID YOU KNOW? It is difficult to move product in ice and snow. Please help OFH’s drivers by making sure all walkways and unloading areas are clear and safe for deliveries. Thanks! OFH cannot bring pallets back to the warehouse if they have been stored outside in the ice and snow. Please make sure you have a designated dry area for storing your pallets.
TEFAP corner
December commodities By now, TEFAP agencies should have received an email with the projected list of commodities for December. In case you missed the memo, here is the list: • • • • • • • • • • • • • • • • • • • •
Canned applesauce, 24/case Canned green beans, 24/case Canned carrots, 24/case Cereal, 12 oz. pkgs. Grape juice, 64 oz. bottles Frozen Lamb leg 38-48 lb. boxes Elbow macaroni, 1 lb. boxes Raisins, 15 oz. pkgs. Canned pink salmon, 14.75 oz. Fresh apples, 40 lb. box Canned beef stew, 24 oz. Chicken leg, frozen 10 lb. pkg. Cranberry juice concentrate, 11.5 oz. cans Shelf stable milk, 32 oz. boxes Orange juice, 64 oz. bottles Peanut butter, 18 oz. jars Frozen ham, 3 lb. each Raisins bag, 5 lb. bags Rice, 2 lb. bags Canned red salmon, 7.5 oz.
CONTACT US Ozarks Food Harvest Member Services 2810 N. Cedarbrook Ave. Springfield, Mo., 65803 memberservices@ ozarksfoodharvest.org (417) 380-5007 ozarksfoodharvest.org
Director Q & A
Teressa Faber
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eressa Faber has worked as the emergency resource manager for the Good Samaritan of the Ozarks in Richland for over eight years. The pantry, which also has a thrift store, serves about 240 families commodities and 400 families bread and produce each month. In the first 10 months of 2015, the pantry served over 18,000 people. Q: How did you become involved in the pantry? A: I applied for a part-time cashier position with the Good Samaritan thrift store because I recognized that this organization was sincere about trying to help others. However, I was hired for the manager position and when that happened, I felt that God was directing me and had something he wanted me to do here. Q: What has been your biggest challenge? A: Space. Whether it be freezer space, cooler space or food distribution space, I always could use more space. Q: What is the best part of your job? A: I enjoy making the pantry experience just a little more pleasant for our clients. It is never an enjoyable experience to go and ask for food, but I like it that the staff and volunteers here are very friendly, outgoing and willing to go the extra mile to serve our clients. I have seen parents tear up when we care enough to go a little extra for their family. It makes all the hard physical work of this job so worth it! When I am serving a family I always remember
the quote, by Millard Fuller: “For a community to be whole and healthy, it must be based on people’s love and concern for each other.” Q: What is your most memorable client story? A: Our pantry was called in by another agency to assist a gentleman that had just lost his wife. He found her on the floor of their home, and unfortunately he did not have a phone, so he had to walk nearly two miles to get help. He was a very elderly fragile man. His living conditions were pitiful. The windows in his home were just taped plastic that was flapping in the wind. Through a community effort, we got him food, clothes, warm blankets, a hot plate and a cell phone. He has come a long way. He now has a nice home, extra money in the bank and is very generous now. He is an amazing picture of what serving organizations can accomplish.
Leicht offers writing talents to agencies Linda Leicht, who has worked as a community outreach specialist for Ozarks Food Harvest for the past year, is leaving to work as a freelance writer/editor/researcher. Leicht has written for the agency newsletter, Network News and worked as a journalist for more than 35 years. During much of her
SAVE THE DATE
time as a newspaper reporter and editor she specialized in nonprofits and religion. She also led a breakout session on Telling Your Story at the last agency conference and was on a media panel at the 2013 conference. Any agency that needs help with news releases, public relations, reports or grants, can email at Linda_Leicht@yahoo.com or call 417-848-6853. Charges are on a sliding scale, based on the job and the agency’s ability to pay.
The Ozarks Food Harvest Agency Conference is April 11, 2016 at the Ramada Oasis Convention Center.
HELPING HANDS PROVIDES FOOD TO THE COMMUNITY TWICE A WEEK OUT OF AN OLD SCHOOLHOUSE.
Helping Hands operates with client-choice philosophy
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ach month when clients visit the Helping Hands Community Food Pantry, they are given the valuable opportunity to make choices about the food they take home. Founded in 2009, Helping Hands is a client-choice pantry located in Barry County, where 14.5 percent of the population is food insecure. Its philosophy is to offer clients choices when it comes to food. Ed and Charlie Trease run the pantry in Eagle Rock. Ed serves as the treasurer and
Charlie is the director. Together, alongside a coalition of churches, the Eagle Rock Community Association and local fire departments, they work to ensure every household goes home with food they will eat. “We feel if we were to give a client a box of food that contains something they do not like, such as spinach, they won’t eat it,” Ed Trease said. Trease hopes that by offering choices, the
Good news at The Food Bank Walmart awards grants to agencies
Tyson makes generous donation
Ozarks Food Harvest announced in late August a matching grant opportunity for its agencies. This grant was made possible by our friends at the Walmart Foundation State Giving Program who awarded The Food Bank with a significant gift. Eligible member agencies had a chance to receive a portion of $125,000 from OFH to be used as a Challenge Grant for hunger relief in the Ozarks. This year’s Hunger Challenge was especially competitive. A total of 55 grant requests were received totaling $167,800 while only $125,000 in funding was available. Congratulations to the 52 agencies that received Hunger Challenges!
Tyson Foods, Inc. recently donated 40,000 pounds of chicken to The Food Bank in support of the McDonald’s Cans for Coffee food drive. Ozarks Food Harvest will distribute the donation to its network of 200 member agencies across 28 counties in southwest Missouri. This was the eighth consecutive year Tyson Foods has donated to The Food Bank. Protein is an item that is hard to come by and Ozarks Food Harvest is grateful for this donation and honored to partner with Tyson Foods and McDonald’s to help provide proteinrich foods for children, family and seniors throughout the Ozarks.
clients will eat the food rather than waste it or give it away. The client-choice model has been in place for six years, even with the tight quarters at Helping Hands. The pantry operates out of a small oneroom schoolhouse built in the early 1900s. It contains four aisles of food and household items with three freezer and cooler units. “It is time consuming,” Trease shared about the client-choice philosophy. “It takes longer to provide clients with the food, but when they leave you feel good about what they have received.” Clients walk down the aisles with a pantry operator and are given certain amounts of food based on their family size. Rather than clients receiving a standard box of food, they choose specific items that are best for their household. For instance, if a family does not eat bacon, they are able to pick sausage instead. This pantry model ensures that families and seniors will have nutritious meals they enjoy.
THE PANTRY’S CLIENTS BENEFIT FROM CHOICES ABOUT THEIR FOOD.
LOOKING AHEAD... If Springfield Public Schools are closed, pick-up appointments will be cancelled. If OFH cancels a delivery, you will receive a call either the day before or morning of your delivery. Please make sure OFH has updated cell phone numbers of any staff responsible for receiving a delivery.