NEW KITCHEN SPACE EXPANDS SECOND HELPINGS’ CAPACITY TO FEED INDY
This winter, Second Helpings officially opened a new flexible-use space after renovating the small warehouse.
“The new flex space has been a huge help to Hunger Relief already and we’re still finding new ways to use the space and outfitting it with equipment that we discover we need,” says Hunger Relief Manager Caitlin Bartnik. “The possibilities are quite exciting!”
This 1,200 square foot room is now used for meal preparation, food distribution, special events, and more. Additionally, this space can be used to host partner agencies and distribute donated food that Second Helpings receives to food pantries and other social service agencies. The new space provides more room for volunteer groups to chop produce, prepare sandwiches, and package individual and family sized meals for our partner agencies and home delivery.
This project was funded in part by Glick Philanthropies, Thurston Foundation, and David Weekley Homes.
“The biggest benefit the flex space has provided is an extra hour of production time each day,” explains Bartnik.
“It took about half an hour to transform our dining room from a production space into a dining room for lunch, and then back to a production space again. A lot can be accomplished at 5 worktables in an hour!”
Currently volunteers and staff prepare about 1,100 sandwiches every day in the flex space.
This new flex space also allows Second Helpings to prevent waste and lower supply costs. “Our dining room tables are not food grade prep surfaces, so we had to cover them in plastic wrap to create clean workspaces every time we used them,” Bartnik said. Now, volunteers can skip that step, and all the plastic, before beginning their food preparation.
“Our days are never the same in Hunger Relief so the ability to use the space for whatever is most needed that volunteer shift is crucial to making more meals.”
You can be part of our Hunger Relief program, where we prepare more than 4,000 meals every day. Scan this QR code to sign up yourself or to bring a group to volunteer!
PREPARED FOOD DONATIONS CREATE EFFICIENT TURNAROUND
A unique facet of Second Helpings’ operations is the ability to safely procure prepared foods from caterers, restaurants, and event centers.
“Being one of the only non-profits with this capability truly sets us apart,” smiles Jon Meinert, Director of Food Rescue and Transportation. Prepared items are particularly well suited for our operations.
When we receive pans of prepared meals, it streamlines an already efficient process – we can package this food and send it right back out to our partner agencies across central Indiana.
In congregate meals alone, Second Helpings prepares 90 pans, of 25 servings each, on an average day. That takes four and a half full tilt skillets to produce, so when making it all from scratch, volunteers and staff prepare 450 pounds of vegetables, 360 pounds of starch (usually pasta or rice), and 338 pounds of protein.
“That’s a lot of chopping power saved when we can use prepared food,” says Caitlin Bartnik, Hunger Relief Manager. “Plus, we get to serve some really fun items that we may not be able to make in house. A frequent pan we get to prepare with rescued food is fried chicken and a vegetable side. We don’t fry food in the Hunger Relief kitchen, but getting fried chicken is fun for our partner agencies and very popular with those they serve.”
502 East Event Centre in Carmel, for example, is one of our top donors of prepared food. In the last six months, they donated more than 16,000 pounds of food to Second Helpings. They have donated more than 120,000 pounds of prepared food since we started working together in 2017.
“Indianapolis has many amazing chefs and top-notch catering companies,” Bartnik says. “When we get to save this deliciously prepared food from being wasted and instead share it with community members who might not have had a ‘fancy’ or expensive meal in a long time, it’s such a unique opportunity as part of Second Helpings’ mission.”
We’re grateful to these companies, who have donated the highest amounts of prepared food in the last six months:
• 502 East Event Centre
• JW Marriott
• Indy Marriott
• Centerplate at Indiana Convention Center and Lucas Oil Stadium
• Bullseye Catering
• Sanctuary on Penn
• Kahn’s at the Montage
• Westin Hotel
Donations of prepared food from caterers and event centers save valuable time and ingredients at Second Helpings.
“SWEET” CJT INTERNSHIP PROVIDED BY NEW HONEYWELL FUND
For Alaina Applewhite, the Culinary Job Training (CJT) program was a natural first step into the culinary field. “I’ve always loved to cook, and I knew I wanted to do something culinary-related,” Applewhite remembers, but other programs she researched felt overwhelming or intimidating.
After her mom saw Second Helpings’ CJT program on Facebook, and they learned more about it in person, “it felt like the kind of supportive place where I would do well.”
Applewhite’s seven weeks in Class 151 this winter flew by. “Even though this program was challenging, it went quickly because of the new module structure,” she explained. “I got to see my progress along the way and feel like I’ve accomplished something already!”
Second Helpings re-launched the CJT program this fall, breaking the curriculum into four structured modules, integrating more industry connection, and incorporating more celebration along the way.
This structure also gave Applewhite a glimpse of what could come next. Class 150 graduate Tiara Shelton spoke to the class about her job at Circle City Sweets. “She seemed to love her job, and that made me want to learn more,” Applewhite said. “I went home that night and researched the company. I thought it seemed like a great fit for me too.”
Circle City Sweets, owned by Chef Cindy Hawkins, is a dessert and bread shop in the AMP at 16 Tech.
Culinary Job Training - Cont.
Alaina completed her stage (job shadowing day) with Circle City Sweets during the last week of her CJT class and graduated on Nov. 18. A couple weeks later, she returned to Circle City Sweets as an intern.
During her three-week internship, Alaina learned all kinds of new recipes, including frosting and trimming a cake on her own and preparing macarons.
This internship was the first one fully funded by the new Ken Honeywell Continuing Education Fund, which creates a win-win scenario: it provides a paid learning opportunity for a graduate while at the same time creating an opportunity for a local business that might not be able to offer an internship otherwise.
Once Alaina completed her internship, “there was no interview process,” Alaina smiles. “It was really just a scheduling conversation, and I’ve been working as an official employee ever since!”
Although Alaina already has much to be proud of, she’s just getting started.
Hunger Relief
PATHWAY TO RECOVERY OFFERS HOLISTIC SERVICES FOR RESIDENTS
For residents at Pathway to Recovery, food from Second Helpings is a crucial part of building community.
Located downtown, Pathway provides transitional and permanent housing with support services for formerly homeless men overcoming substance use disorders. Once admitted, residents stay for a minimum of six months, where they receive 24/7 structure and support, before advancing to the next phase of programming.
The recovery landscape has changed over Pathway’s 30+ year history. “Twenty years ago, most of our residents were struggling with alcoholism and in their forties or fifties,” remembers Executive Director Sandy Jeffers, who has worked at the organization since 1994. “Today, residents are much younger – often in their twenties and thirties and are commonly dealing with an opioid addiction.”
Jeffers estimates of the 24 residents in their entry level program, 70% are struggling with opioid addictions and facing justice system barriers, and 65% are dually diagnosed with both substance use and mental health disorders, all of which must be addressed to prevent relapse.
“Most treatment facilities offer 30-day stays, but at Pathway we get to see lives transformed over the course of several months to several years.”
Residents often arrive at Pathway with nothing, so the staff works to provide basic needs, support and connections to services like primary care, mental health resources, employment placement and more. Before advancing to one of Pathway’s semi-independent or permanent housing programs, residents must be substance-free, stable, employed and financially self-sufficient. They must also give back by mentoring new residents beginning their recovery.
One of those basic needs is consistent access to nutritious food – and that’s where Second Helpings comes in.
Pathway to Recovery first learned about Second Helpings through residents who participated in the Culinary Job Training program. Since they became a partner agency in 2015, Second Helpings has provided more than 182,000 meals to Pathway, along with more than 70,000 pounds of additional food products.
This partnership means much more than meals at Pathway. Before partnering with Second Helpings, Pathway purchased groceries to prepare daily meals for residents.
“The partnership with Second Helpings saves thousands of dollars in food costs that we can put into other vital resident assistant services, like medication, transportation and housing support,” shares Larry Lynn, Director of Operations. “Now, there’s probably nothing that comes up that we can’t address.”
“I feel very confident learning here. I get the chance to learn so many new things and I love the sense of accomplishment I feel after doing something I’ve never done before.”Pathway to Recovery provides transitional housing for Hoosiers impacted by substance use and mental disorders. Learn about Second Helpings’ Ken Honeywell Continuing Education Fund at secondhelpings.org/ken.
25Years!
The Eugene and Marilyn Glick Center
1121 Southeastern Avenue, Indianapolis, IN 46202
www.secondhelpings.org (317) 632-2664
CORKS & FORKS RETURNS MARCH 15!
Join Second Helpings at Gainbridge Fieldhouse for our annual spring event, Corks & Forks, presented by Kroger, in partnership with Pacers Sports & Entertainment and Levy Restaurants.
Enjoy food and drinks from top chefs and bartenders across central Indiana, silent auction, and more, all hosted by WRTV’s Marc Mullins.
We hope you’ll join us for a special night to support Second Helpings’ Food Rescue, Hunger Relief, and Culinary Job Training programs. Each ticket purchase provides 85 meals to #FeedIndy.
Scan the QR code to visit secondhelpings.org/corksandforks and learn more about the event, including participating chefs and beverage partners.
