Partner Agency Training
The CEO/Weinberg Northeast Regional Food Bank held training sessions for over 300 partner agencies. During the interactive sessions, staff introduced volunteers to topics including food sourcing, rescue and safety, as well as the new Food BankPartner Agency Agreement. Attendees participated in breakout groups and shared their common experiences. Other topics covered included the Pennsylvania Agricultural Surplus System (PASS), venison and livestock donations, Supplemental Nutrition Assistance Program (SNAP), and a food pantry locator.
This year, a separate session was held to accommodate our partners whose primary language is Spanish. Other community organizations were invited to share resources and information.
Nutrition Education at the Rose Tucker Active Adult Center
Our Nutrition Education staff visited the Rose Tucker Active Adult Center in Nanticoke every Wednesday for five weeks to share tips on healthy choices. Educator Kathy Lockman and intern Kate Fenstermacher presented topics such as preparing fresh and frozen vegetables, food safety, expiration versus “best by” dates, and healthy beverages.
Gayle Voyton, Director of Rose Tucker Active Adult Center, said, “Kathy is very charismatic while delivering nutritional and educational information to the members of our center. She captivates the attention of her crowd, and they eagerly look forward to seeing her and always get excited when she arrives!”
Farm Day at Russell Farms
On August 25, the Farmers Market Nutrition Program (FMNP) invited local seniors to Farm Day at Russell Farms in Brackney, PA. The program is designed to encourage people to redeem their FMNP Vouchers and connect to community resources.
Dozens of participants enjoyed the day sampling produce and baked goods and participating in recipe demonstrations. Many community partners were available to speak with members of the community, including Susquehanna United Way and Friendship House.
Through sponsorship provided by the Bradford/Sullivan/ Susquehanna/Tioga Area Agency on Aging (B/S/S/T AAA), transportation was provided at no cost by Susquehanna Wyoming County Transportation (SWCT). Other free activities included Blood Pressure Screening and Pre-Diabetes Risk Testing, and Women, Infants, and Children (WIC) distributed Jump passes to families redeeming the FMNP Vouchers.
Healthy Pantry Initiative at Mehoopany Pantry
CEO/Weinberg Food Bank partnered with the Mehoopany United Methodist Charge Pantry to create the Healthy Pantry Initiative. Shelving was provided through food bank funding for the pantry to provide a wide variety of nonperishable items.
Penny Farr, pantry coordinator, said, “The partnership with Weinberg Food Bank has been very beneficial, and we are thankful to the organization for providing a Choice Food Pantry to serve those in need.” Volunteer Phyllis Darling said, “Partnering with the Food Bank provides a sense of respect. The flexible structure allows for an array of products to offer our clients, and they seem to be very pleased, appreciative, and thankful.”
The partnership with Weinberg Food Bank has been very beneficial, and we are thankful to the organization for providing a Choice Food Pantry to serve those in need.
- Penny Farr, Pantry Coordinator
Food Fighters Stand Up Against Hunger
The Food Fighters are students from various high schools who worked on a group project through Junior Leadership Northeast 2025. The team members included Olivia Corcoran, Robert Franckewicz, Jen Haddick, Sophia Menta, Grace Rushmer, Kevin Vincent, and Patrick Zawierucha.
After a visit to the food bank, the group brainstormed and chose the mission statement, “To contribute to fighting hunger and food insecurity in Northeast Pennsylvania by holding food drives and volunteering through local community organizations.”
Kevin Vincent said, “We learned so much more about the cause. The Weinberg staff were kind enough to educate us about their nonprofit and welcome us into the warehouse.”
Multiple food drives were held in Lackawanna and Luzerne County schools, including Holy Cross High School, Old Forge High School, and Wyoming Area Middle School. In total, the group collected 1,400 canned items, 240 non-perishable items, and raised over $500 at Wyoming Seminary College Preparatory School.
The students spent hours volunteering at the food bank and organizing the food drives. Their final event, the Food Fighters Bingo, was a huge success! Every participant brought non-perishable items, resulting in 280 pounds donated to the Food Bank. The proceeds donated to the Food Bank totaled over $3,500! We are grateful for their servant leadership, dedication, hard work, and care for the community!
“We learned how to find consensus and help a cause that is bigger than ourselves,” Kevin added. “Hunger and food insecurity are and will continue to be a problem that is close to our hearts.”
Age-Friendly Lackawanna
Our CEO Nutrition Education team enjoyed meeting all the wonderful visitors who attended the Age-Friendly Lackawanna event at Nay Aug Park! This first-time event was sponsored by the United Way of Lackawanna, Wayne & Pike Counties. Participants were treated to a lesson in nutrition and a demonstration of a Citrus Salad Recipe.
Everyone was provided with a shopping bag and a 5 pound bag of potatoes. Mike Castellano, Special Projects Manager for United Way of Lackawanna, Wayne and Pike said the event was “A chance to recognize older adults in our community as well as the organizations that support them.”
Ingredients
Dressing
Citrus Salad Recipe
• 1 Orange Zested and Juiced
• 1 Teaspoon Dijon-style Mustard
• 2 Tablespoons Honey
• 2 Tablespoons Apple Cider Vinegar
• 2 Tablespoons Olive Oil
• 1/16 Teaspoon Pepper
Salad
• 2 Cups Mixed Greens
• 2 Oranges
• 1/3 Cup Crumbled Feta Cheese
• 1 Handful Fresh Basil (Optional)
Optional: Roasted Beets | 4 Beets golden, red, or variety; or use 1 can drained and thinly sliced
Instructions
Zest and juice orange to get 1/2 teaspoon zest and 2 tablespoons juice. Combine all dressing ingredients in a jar, seal, and shake well. Stir if honey doesn’t blend. Refrigerate until needed.
Optional Beets: Preheat oven to 400°F. Trim beet tops, leaving roots, wrap in foil, and roast on a pan for 50-60 minutes until tender (knife can easily pierce through). Cool,
September is Take action to fight hunger!
Visit www.ceopeoplehelpingpeople.org/hungeractionmonth to find ideas for how you can get involved.
peel, slice, toss with some dressing, and refrigerate. Cut off citrus ends, peel by slicing around the fruit, and slice into 1/2inch rounds, removing seeds. (Otherwise, peel and segment).
On a large plate/platter, layer citrus, beets (if using). Add cheese, and basil as desired. Shake dressing again and drizzle over the salad to taste (you may not want to use it all). Only dress and add to greens, otherwise, store separately and assemble right before enjoying.
Weinberg Northeast Regional Food Bank 185 Research Drive Jenkins Twp, PA 18640 570-826-0510
To make a donation to CEO Weinberg Northeast Regional Food Bank or to learn more, visit: www.ceopeoplehelpingpeople.org
Mission Statement:
The mission of CEO Weinberg Northeast Regional Food Bank is to promote self-sufficiency among low-income and vulnerable populations by confronting the causes and reducing the effects of poverty.