Fill the Bus a Huge Success

by admin on October 30, 2013

Thank YOU for helping “Fill the Bus!”  Wegmans shoppers have once again shown their generosity by participating in the inaugural food drive for Foodlink’s BackPack program.

 More than 50,000 pounds of food was donated during the community food drive.  That’s enough food for 12,500 BackPack bags, or 25% of the bags distributed annually. On Tuesday, about 30 Wegmans staff members volunteered their time at Foodlink.  They sorted through the donations from the campaign and packed bags for the BackPack program.

The BackPack program fills a critical gap in nutrition by providing healthy and kid-friendly meals for the weekend.  Kids don’t have to worry about where their next meal is coming from and can concentrate on important lessons at school. The program currently helps nearly 1,800 students in over 80 schools.

Community support is still needed, especially during the holiday season.  From now until November 30th, Wegmans is teaming up with Foodlink for its “Check Out Hunger” campaign.  The point of sale campaign is at all 21 local Wegmans stores.  “Check Out Hunger” allows a shopper to add $2, $3 or $5 donations at the check-out line. Shoppers can also donate by rounding up their bill. 100% of the proceeds benefit Foodlink.

Foodlink is grateful for its partnership with Wegmans and its support from Wegmans shoppers.

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Food Day

by admin on October 24, 2013

You could say everyday is food day.   We need to food to survive. We need need to thrive.

Food access remains a major barrier in ending hunger.   It’s hard to find food, especially healthy food, if you don’t have the means to so.  These so-called ‘food deserts’ where access to food is limited is both an urban and rural problem.

Cue Food Day.  Food Day is nationwide effort to raise awareness of healthy, affordable and sustainable food.  It also aims to advocate for better food policies.

Foodlink’s mission is to end hunger and to leverage the power of food to build a healthier community.  So, the message behind Food Day is a message Foodlink lives and breathes each day.

Today, we are putting that mission to work at DePaul.  Our Cooking Matters class for adults focuses on eating nutritiously for those with pre-diabetes and diabetes.  Today’s lesson is the importance of breakfast.  It not helps fuels the mind and body, but it also helps control eating throughout the day.   Cooking Matters classes prove healthy food can be delicious and affordable too!   Tips on meal planning and making the most of your food dollars are shared.

Participants are cooking up frittatas and fruit salad today.   They even get a bag of ingredients  so they can try making the frittata recipe at home.

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Winter Squash Recipe

by admin on October 22, 2013

Tis the season for pumpkin pie, apple cider, and delicious summer squash.  That’s all thanks to the region’s rich harvest.

This past weekend, the Penn Yan Community Garden held an end of season, fall clean-up party.  It was a great way for the community to come together, celebrate the harvest they helped create and learn about some delicious new recipes.

Our JSY nutritionist hosted a workshop at the event and shared a recipe for Winter Squash with Apple Juice Glaze.  JSY stands for Just Say Yes to Fruits and Vegetables.  It’s a state-funded nutrition education program designed to improve the health of those who use SNAP (formerly food stamps).  The hope is to teach low income families how to eat healthy while also stretching their food budget.  The winter squash recipe from JSY was a huge hit and one participant discussed how easy it would be to make it at home.  So, here it is:

Ingredients:

1 acorn or butternut squash, about 2 pounds
3 tbsp soft tub margarine
1 1/2 cups apple juice
2 tbsp pancake syrup
1 tsp cinnamon (optional)
1/4 tsp nutmeg (optional)
salt and pepper to taste

Directions:

1. Cut squash in quarters.  Scoop out the seeds. Peel and cut into small cubes.
2. In a large frying pan or pot, melt the margarine over medium heat.
3. Add the squash, apple juice, syrup, cinnamon, nutmeg and 1 cup of water to the pan.
4. Cover and bring to a boil over medium heat.
5. Cook 15 minutes.
6. Uncover and cook another 10 minutes or until squash is tender and the liquid has formed a glaze.
7. Add salt and pepper to taste. Enjoy!
8. Refrigerate leftovers.

Makes 8 servings.

JSY has great tips to on eating healthy and many more of these delicious recipes.  Please check out its website at www.jsyfruitveggies.org!

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Focus Turns to Farm Bill

October 18, 2013

Tweet The government shutdown is over after more than two weeks. Foodlink is very happy the government shutdown has ended and lawmakers are back to work.  This is especially good news for our most vulnerable individuals, such as children, families and seniors who rely on federal nutrition programs—they can now rest assured that there will […]

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Fill the Bus

October 16, 2013

Tweet Foodlink is so thankful for its partnership with Wegmans.  The grocery chain is our top food donor and its customers are always so giving.  Last week, Foodlink and Wegmans kicked-off an inaugural “Fill the Bus” community food drive. From now until October 25, the 21 Rochester area Wegmans stores will be collecting donations for […]

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A Seed’s Worth

October 10, 2013

Tweet Just one seed can beget seven winter squash.  Just one.  Fruition Seeds in Naples, Ontario County is a new venture for Matthew Goldfarb and Petra Page-Mann.  Their new venture is based on developing regionally adapted seeds to thrive in the Finger Lakes. At the core of their business, Fruition Seeds sells seeds.  To be […]

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A SNAP Judgment

October 8, 2013

Tweet This is a guest blog from Tim Scott, Foodlink’s Volunteer Relations Coordinator about his experience taking the SNAP Challenge during Hunger Action Month in September.   When I was approached to take the SNAP Challenge in late August, I jumped at the chance.  Never one to turn down a competition, I was eager to […]

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Make Your Voice Heard

October 3, 2013

Tweet As the government shutdown continues in Washington, other key legislative priorities cannot be ignored. The Farm Bill Conference Committee is moving forward and it’s critical to make our voices heard.  We need to make sure Congress supports an increase funding in The Emergency Food Assistance Program (TEFAP) and to stop the dramatic cuts proposed […]

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Impact from Government Shutdown

October 1, 2013

Tweet A government shutdown is underway in Washington.  For Foodlink and other Feeding America food banks, there is no such thing as a shutdown.  Food distribution to our 450 agencies continues as normal.  Our Freshwise Kitchen continues to make thousands of meals daily for local children. Our food access programs remain up and running. In […]

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Go Orange Contest

September 30, 2013

Tweet On Thursday, September 26th, Foodlink held a Go Orange contest for Hunger Action Month.  The idea was who could get into the spirit of orange the most, and showcase their efforts for the cause. The creativity was overwhelming, so much so that our internal contest at Foodlink had to go external, so we put […]

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