The New Hampshire Food Bank’s
Winter 2007
Food For Thought “It’s Giving Back Time” 2006 Volunteers of the Year, Charlie and Doris Danzi
2006 Volunteers of the Year talk about volunteering and the friends they make.
Bank to volunteer. Doris later invited husband, Charlie, to what became a Tuesday routine of sorting food and making friends.
“Charlie and Doris are at the Food Bank like clockwork each “We were new Tuesday ready to the area and to sort through [volunteering] mountains of gave us the food if they have opportunity to to,” said Food meet people, Bank Executive and we met the Director, greatest group Melanie of people,” said Gosselin at Doris. As 2006 Foodie Award Volunteers of the Year, the December the Danzi’s are quick to give credit to their fellow Foodie awards volunteers. “It was good luncheon where to feel that Charlie and Doris Danzi were awarded we were doing something to help Volunteers of the Year. other people,” said Charlie. “We are The Danzi’s are recognized for their eleven year commitment to the NHFB, and their dedication to doing the work right the first time. For the Danzi’s, volunteering at the Food Bank is a good way to give back to the community and an opportunity to make new friends. It began eleven years ago when a friend invited Doris to the Food Raise money while you shop! As you shop online at your favorite stores, Charity Blast automatically donates up to 30% of your sale to your cause. Stores include: GAP, KB Toy Store, Staples, Dell, and many more. For more information or to get started just visit: www.charityblast.com.
retired, and [volunteering] is great to keep busy.” While the Danzi’s were working hard at the Food Bank, they also made life-long friends. “We have a social thing,” said Doris. “We [volunteers] go out for dinner at Christmas time. I have a Superbowl Party in January. We spend time together outside the Food Bank.” Charlie’s favorite thing about volunteering at the Food Bank is the “comradorie” among the volunteers. And what about that award? “I was surprised,” said both Doris and Charlie. “I thought other volunteers did as much or more than we did,” said Charlie. “It was very nice to accept.”
Governor John Lynch Raises Awareness of Hunger in New Hampshire
NHFB Executive Director, Melanie Gosselin, Governor John Lynch, and New Hampshire Catholic Charities President & CEO, Tom Blonski at the State House.
Governor John Lynch held a press conference in November to help the New Hampshire Food Bank release the National Hunger Study results. The study results, compiled by America’s Second Harvest in conjunction with the New Hamshire Food Bank, showed that 55% of those served by NHFB have incomes below the federal poverty level, and there is a real need for NHFB programs and services. At the press conference, Govenor John Lynch proclaimed November 16, 2006 as New Hampshire Food Bank Hunger Awareness Day.
Hunger Study Highlights * Served by the NHFB
42% of NH residents* must choose between food and utilities or heating. 35% impoverished NH households* include 1 working adult. 28% of members of impoverished households* are children under 18.
The Director’s Corner 2006 was a momentous year for the New Hampshire Food Bank. Food donations were down, but we were still able to distribute over a million pounds more food than 2005. We could not have done this without the loyalty of donors like you. Every donation counts, whether it be a dollar or $50,000. We were so lucky to have Granite State residents on our side when there was great fear that our shelves would be completely empty. We knew if we just reached out, our donors, big and small would be there for us. In 2006 we launched two BackPack Programs in Berlin and Danbury, and because we are able to hit hunger before it gets the children of these communities, we know we are making great progress in this fight. We also know there is still much more to do. While food donations seem to be on the up trend at the start of the year, personal care and cleaning item donations are on the decline. Here at the Food Bank we know how rapidly things can change, and it is important to have your support to weather the changes, good or bad. The ball is already rolling for some of our major events in 2007. I hope I will see you at one or all of the events listed, your support means so much to the New Hampshire Food Bank, and to the New Hampshire residents we serve.
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Save these dates! Here are some of the events on The New Hampshire Food Bank’s calendar. You don’t want to miss these! NHCC’s Mardi Gras Saturday, February 17 7 PM C.R. Sparks in Bedford Enjoy a spectacular night of dancing, Louisiana cuisine,live music and entertainment while raising funds for the Emergency Assistance Fund. All proceeds will help those in need throughout New Hampshire who face sudden, unexpected crisis. For more information: visit www.catholiccharitiesnh.org or call Joan Nicoll at 669-3030. OFL Dinner Wednesday, February 7 7 PM- 10 PM Tickets: $100 per person Robert’s Maine Grill & Market, Kittery, ME For tickets: visit www.tasteofthenation.org/portsmouth Rocky Road Music Festival Friday, April 20 - Sunday, April 22 Rocky Road Campground, Loudon A three-day outdoor festival features bands from all genres and will offer something for every taste of musical style.
Taste of the Nation Manchester, NH Monday, April 16 C.R. Sparks, Bedford General admission at 6 PM Tickets: $60 - $75 Treat your pallet to New Hampshire’s best chefs, restaurateurs, wineries, and breweries. Manchester’s preeminent tasting event. For information or tickets: contact the NH Food Bank at 669-9725 or stop in at 62 West Brook Street in Manchester. Corporate Sponsorship opportunities available now, contact Peter Kachavos at 626-5900. Share Our Strength’s Taste of the Nation®, presented by American Express and Jenn-Air®, is the nation’s preeminent culinary benefit supporting anti-hunger and anti-poverty efforts. Last year’s Manchester event raised over $17,000 for the New Hampshire Food Bank.
Challenge! The Barrett Family Foundation has presented a challenge for all NHFB supporters. The NHFB has begun raising funds to build an industrial kitchen. The “Kitchen Project” will allow the Food Bank to capture fresh rescue, and hone economic education, and on-site job training. The Barrett Family Foundation asks NHFB supporters to help contribute to this project. To participate in this challenge and for more information: email Melanie Gosselin at mgosselin@nhfoodbank.org.
Citizens Bank Grants $50,000 to NHFB for Staple Food Items Citizens Bank stepped up to the plate this winter, in the NHFB’s greatest time of need. After numerous stories in the news on the empty shelves at the NHFB, Citizens Bank delivered a grant for $50,000 to provide food for 2,000 families across the state. “Our need was never greater,” said Melanie Gosselin, executive director of the New Hampshire Food Bank. “Due
enough food to feed a family of four for a week. A total of 2,000 food boxes were packaged and many have already been distributed to the nearly 350 food pantries, soup kitchens and shelters supported by the New Hampshire Food Bank as well as the agency’s (L-R) New Hampshire Catholic Charities Vice President of Mobile Pantry. Development, John Genetti, Citizens Bank Director of Public Affairs & Community Relations, Kathleen Reardon, Citizens
Citizen Bank’s Kathleen Reardon & Cathleen Schmidt pack food boxes.
to the general increased demand, as well as from the floods of last May, our food inventory was in critical need. With the contribution from the Citizens Bank Foundation, we purchased two tractor trailer loads of nutritious food which were then made available for families in need.” The food purchased was packaged into food boxes which each containing
“Citizens Bank Bank President, Cathleen Schmidt, and NHFB Exectutive Director, wholeheartedly Melanie Gosselin unload a truck of staple food items purchased with the Citizens Bank grant. supports the Food Bank’s efforts to This contribution is Citizens’ combat hunger in most recent initiative in a our state, and we were pleased to be continuing partnership with the able to help it purchase these two New Hampshire Food Bank. In truckloads of quality food to help with 2005, Citizens Bank Foundation the shortfall,” said Cathleen Schmidt, provided a $25,000 grant to start the president and CEO of Citizens Bank Food Bank’s Mobile Food Pantry New Hampshire. “As a state, New program. Hampshire is relatively fortunate, but there are still many families and “Thanks to Citizens’ contribution, individuals who struggle to meet their the food bank’s member agencies basic needs. We want to do all we can will be able to provide thousands of to provide help and create hope for additional meals to people in need,” the thousands of men, women, and said Gosselin. children in New Hampshire who face hunger every day.”
Ellen’s Small Change Campaign By donating your small change, you can make a big change for Americans in need. The Ellen DeGeneres Show and Coinstar have teamed up to help America’s Second HarvestThe Nation’s Food Bank Network fight hunger. Please join Ellen in the fight to end hunger by donating your spare change today at any Coin Star Center. 100% of your donations will go to America’s Second Harvest, the nation’s largest hunger relief organization. The New Hampshire Food Bank is a member of America’s Second Harvest.
Top 10 Highest NHFB Distribution Sites *pounds of food distributed by NH Food Bank to each 1. The Community Kitchen 2. New Horizons for NH 3. Immaculate Conception 4. Blessed Sacrament FP 5. Twin Rivers FP 6. Claremont Soup Kitchen 7. St. Paul’s Church FP 8. Center Harbor Christian Church FP 9. The Shepard’s Pantry 10. Wakefield Community Pantry
304,595 lbs. 195,984 lbs. 131,840 lbs. 76,601 lbs. 54,005 lbs. 52,171 lbs. 46,587 lbs. 42,757 lbs. 29,518 lbs. 24,980 lbs.
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The Snack Shack - Your Source Warehouse News
In the Kitchen
Distribution Trend Same as 2006
Ricotta Gnocchi with Spinach and Roasted Tomatoes
January began on the same trend of 2006. In the first 3 weeks of 2007, distribution was up over 67,000 pounds compared to the same time last year. It Looks like we could be in for another record-breaking year for 2007! Concord Target Making Regular Donations The NHFB is making 3 regular stops at Target in Concord for much needed pick-ups. Target is an America’s Second Harvest National Donor. Urgently Needed Items Once again there is a balance shift in the needs of the NHFB. Food donations have picked up, but we are in urgent need of personal care and cleaning items. Donations of such items can be made at the warehouse: 62 West Brook St., Manchester, NH 03101.
(Serves 4)
A great winter meal, this recipe comes highly recommended by OFL Coordinator and Registered Dietician, Becca Story. “This recipe is especially fun when cooking with the kids. Also try adding roasted onion, green and red peppers, zucchini, and other great vegetables.” Ingredients: 4 plum tomatoes 2 tablespoons vegetable oil 1 cup ricotta 1 egg 1 cup flour 1 teaspoon nutmeg 4 cloves garlic 4 cups fresh spinach 1 teaspoon salt 1 lemon
Combine ricotta, egg, flour, and nutmeg. Mix well until dough forms. Adjust consistency as needed with more flour. (Ricotta varies in its moisture content.)
Directions: Halve tomatoes and toss with 1/2 of the vegetable oil. Place on a sheet pan and roast at 350 degrees for 15 minutes or until soft.
In a saute pan, heat reamining oil and minced garlic until brown. Then add gnocchi and cook until brown on both sides.
Roll into thin logs. Chop into 1/2 inch peices. Drop into boiling water until they float and count to 20. They’re done! Take them out of water. Set aside.
Add spinach and tomatoes and season with fresh lemon juice and salt. — Chef Jason Santos for Operation Frontline’s Kids Up Front
Ask The Nutritionist by Becca Story, R.D., OFL Coordinator
Is it just me, or are restaurant portions huge? You have a good eye! Portion sizes have been increasing over the years. While restaurants offer larger portion sizes so we as consumers can get ‘more for our money,’ restaurants are not solely to blame. Food manufacturers are also increasing the size packaging in which individual items are sold. Does anyone remember when soda came in six oz bottles? Check it out: • 1 cup of pasta has about 200 calories some restaurants serve up to 3 cups with an entrée. That’s 600 calories if you eat it all at one sitting. • Bagels used to be 2-3 oz and have about 200 calories, now they are at least double the size and double the calories. Since we generally tend to eat what is put in front of us, a larger portion size tends to facilitate excess calorie consumption and unwanted weight gain.
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But you can change your approach even if the food industry doesn’t change their products. Here are a few tips: • Be mindful of your hunger levels. When you’re satisfied, put the rest aside. • Read the nutrition facts label. It will state how many servings are in one container. However, be aware that a suggested serving size might not be the same as the recommended serving size for that food. Portion out one serving and put the rest away. • When eating out, consider these tips. Sometimes restaurants give you enough food for 2-3 extra meals! Split an entrée with a friend. Order a broth-based soup, salad and an appetizer. When you’re done with the soup and salad you will be more full and more likely to eat less. Partial Contributor, Courtney Bridges, UNH Dietetic Intern
e For Agency-Related News & Events Spotlight Agency
Tri-County Headstart BackPack Program: Sending Children Home With Nutritious Foods
BackPack Program aids at risk children in Berlin, a way for NHFB to fight hunger before it becomes out of control. In November 2006 Tri-County Headstart in Berlin rolled out one of two BackPack Programs in the state. The BackPack Program was introduced to the Berlin childcare facility thanks in part to a $35,000 grant from Wal-Mart and America’s Second Harvest.
Both the food and activity are based on a theme or lesson plan. “This is a wonderful program for our kids and their families,” said Rhoda Delafontaine, Family Support Coordinator. “The BackPack Program is very well-received. On Friday afternoons the kids are always asking ‘where’s my backpack?’”
The backpacks allow Berlin children to bring home nutritious food when other resources are not available, such as Tri-County Carolyn Geratin, Wal-Mart Good Works on weekends and Headstart is a Coordinator, Rhonda Delafontaine, Tri-Cpunty federally funded Headstart Family Support Coordinator and NHFB school vacations. In addition to Agency Relations Coordinator, Connie Miville. child care center providing nutritious that houses four food to school children in need, the classrooms for children ages 3-5. Tribackpacks also provide extra food for County Headstart also offers home younger siblings at home. visits and family support for Berlin families. The BackPack Program expansion comes at a critical time for New Parent volunteers fill backpacks with Hampshire. Poverty in the Granite child-friendly, nonperishable, and State is on the rise; according to vitamin fortified food in addition to a recent study over 95,000 New educational activities. The backpacks Hampshire residents live in poverty, are then discreetly distributed to 76 and 28,000 are children. children at the Tri-County Headstart.
Welcome New Agencies Easter Seals Senior Services Easter Seals Seniors Count Food Pantry Nashua Food Pantry Nashua Soup Kitchen Salem Food Pantry
Seacoast Consumer Alliance Food Pantry Salvation Army Summit Program Salvation Army Jam Club Tri-County Headstart
IN BRIEF TRI-COUNTY HEADSTART BACKPACK PROGRAM 610 SULLIVAN STREET, BERLIN ESTABLISHED: NOVEMBER 2006 FOOD BANK MEMBER SINCE: 2006 CHILDREN SERVED: 76 AGES 3-5 “There are children in New Hampshire who rely on resources such as free or reduced-priced lunch during the school year. The BackPack Program is designed to help meet the needs of these children, when they are not in school,” said Melanie Gosselin, NH Food Bank’s Executive Director. “The BackPack Program really has the potential to bring families together. Parents are able to prepare the food with their children, and do the activities with their children,” said NHFB Agency Relations Coordinator, Connie Miville. The BackPack Program is a national program supported by America’s Second Harvest, the Nation’s Food Bank Network. There are over 110 BackPack Programs operating in 39 states and Washington D.C. The BackPack Program is the fastest growing program within the America’s Second Harvest Network.
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Special Thanks From Operation Frontline Congratulations to OFL volunteer awards recipients Helen Costello, Heidi Bennett, and Joe Stanislaw. Thank you to all of our wonderful volunteers who taught classes in 2006. Lauren Crosby- Eating Right Terry Schoppmeyer- Eating Right & Power of Eating Right Catherine Gerweck- Side by Side & Eating Right Jim Schuel- Eating Right & In-SHAPE Christine Parshalls- Eating Right & In-SHAPE Kenneth Banks- Saving Smart, Spending Smart Tiffany Gran- Kids Up Front Sarah Sidarweck- Kids Up Front Kathy Dennett- Power of Eating Right Vicki Connell- Kids Up Front Bryony Olley- Kids Up Front Katy Hiza- Power of Eating Right Tricia Penley- Kids Up Front
From the Frontline African Refugee Cooking and Nutrition Workshops
This fall the NHFB and OFL participated in a unique collaboration to address the needs of African refugees placed in New Hampshire. OFL together with UNH Cooperative Extension and the New American Africans organization is providing cooking and nutrition classes for refugee families. The goal of the workshop is to assist individuals in making the best food choices for their families, and to help navigate through the variety of products available to them. Participants of the workshop have been in NH and the US between 6 and 18 months. The one hour workshops include nutrition lessons focusing on label reading, food safety and storage, meal planning, smart shopping, and basic nutrition. Each week a recipe is prepared by participants who receive a bag of groceries to take home containing the ingredients to recreate the recipe for their family. Emphasis is placed on fresh fruits and vegetables, whole grains, lean meats, and beans along with an introduction to canned and Participants of African Refugee Workshop other prepared foods. Classes have been look on as Liz Martin shows them the held once a month during the months ropes of an American kitchen. of October through December and will resume in February and continue through April to complete the series. In addition, we are providing a ‘train the trainer’ workshop for volunteers of the New American Africans organization who are working with families placed in the Concord area. The role of the volunteer is to welcome and provide friendship and guidance. Trainings for volunteers include an introduction to national and state assistance programs, label reading, smart shopping, meal planning, food safety, and sanitation. Volunteer trainings meet once a month and coincide with refugee workshops. Sample Workshop Recipe Three Sisters Stew- A Native American dish with emphasis on non-meat protein sources.
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From February 4 - March 3 shop at Hannaford and help NH Residents at risk of hunger. Make a donation of $2, $5, or any amount you choose simply by purchasing a donation coupon at the register. It’s that easy! Last year, over $72,000 was donated by Hannaford customers and associates.
Ingredients: 1 tbsp oil 2 cups canned kidney beans- drained and rinsed 1 cup butternut squash- diced 2 tbsp dried dill 2 cups canned corn- drained ¼ cup maple syrup 2 cups cooked rice (substitute brown rice for more fiber and nutrients)
Workshop participants learn to prepare nutritious foods for their families.
Directions: In a large stock pot, heat oil over medium heat. Add squash, sauté for about a minute. Add the rest of the ingredients and cook until squash is tender. If you use uncooked rice, add the liquid needed to cook the rice. Cook until rice is done and squash is tender.
Volunteer View 2006 FOODIE AWARDS Each year we celebrate the hard work of our agencies and volunteers, and the generosity of our donors. The New Hampshire Food Bank could not ďŹ ght hunger without these very special people. Mayor Frank Guinta even stopped by to show his support. NHFB Director, Melanie Gosselin, and Charlotte David accepting the Volunteer Leadership Awards and Agency of the Year .
2006 Foodie Award Recepients
Gosselin and Fundraiser of the Year Bill Matulevich.
Volunteer Group of the Year Award Trinity High School Volunteers of the Year Doris and Charlie Danzi Volunteer Leadership Award Charlotte David
Gosselin, Kathleen Reardon and Cathleen Schmidt of Citizens Bank, Corporate Partner of the Year.
Donor of the Year Lemay and Sons Beef
Gosselin and Volunteer Group of the Year from Trinity High School.
Food Donor of the Year Highliner Foods Corporate Partner of the Year Citizens Bank Media Partner of the Year New Hampshire Union Leader Gosselin and OFL Volunteer of the Year, Helen Costello.
Fundraiser of the Year Bill Matulevich
Gosselin and Volunteers of the Year, Charlie and Doris Danzi.
OFL Volunteer of the Year Award Helen Costello OFL Nutritionist of the Year Heidi Bennett
Gosselin and Rick Lemay of Lemay & Sons Beef, accepting the award for Donor of the Year.
OFL Chef of the Year Award Joe Stansilaw Agency of the Year Nashua Christian Bible Food Pantry Al Tremblay, Sr. Spirit Award Karen Lesmerises
Gosselin and Al Tremblay, Sr. Spirit Award recepient Karen Lesmerises.
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NONPROFIT ORG. US POSTAGE PAID MANCHESTER, NH PERMIT NO. 37
Feeding the Programs that Feed the Hungry 62 West Brook Street Manchester, NH 03101
New Hampshire Food Bank Launches BackPack Program!
Winter 2007 Newsletter
“The test of the morality of a society is what it does for its children.” ~Dietrich Bonhoeffer
Also Inside:
In the Kitchen Pg 4
“It’s Giving Back Time” Pg 1
BackPack Program Pg 5
2007 Events Pg 2
From the Frontline Pg 6
$50,000 Citizens Bank Grant Pg 3
2006 Foodie Awards Pg 7