Author: Cady Osgood-Otis

All Hands On Deck Needed to Fight Hunger

October 12, 2019

Early October is always a thrilling time in the Bay Area, with the Blue Angels flying in perfect formation in clear skies and balmy winds. For us, it’s an exciting time because of the Fleet Week Sailors and Marines taking civic action at our San Francisco warehouse. We greatly appreciate the military members who helped us deploy thousands of lbs. of rice as part of our weekly service to 32,000 San Francisco and Marin households, including many military families.

One of our Fleet Week helpers, Marine Corps Chaplain Andrea Gilkey said her family depended on food assistance when she was a child.

“What inspires me, and what’s exciting to me about this food bank, is that they’re set up like a farmers market. To give people health choices, which we didn’t have. So, I’m thrilled about that,” she said.

KTVU came to visit us, this is their report.

Thank you to all the military member volunteers for joining our squad during Fleet Week.

Food Bank ‘Mini’ Team Favorites: Tomato Recipes for Your Enjoyment

August 27, 2019

The Food Bank ‘Mini’ team lives to figure out-of-the-box ways of delivering fresh, nutritious food to our neighbors in need.  To help celebrate the wonderful fruit offerings as we head into summer, we asked members of our Nutrition Education team to help us out with a few refreshing tomato recipes. They pulled up a few delicious ideas from our friends at EatFresh.org.  Enjoy!

Baby Tomato Bites

INGREDIENTS

12 (4-inch) slices of French bread
¼ cup low-fat mozzarella cheese shredded
5 Tomatoes diced
½ teaspoon Black pepper
8 Basil leaves chopped

PREPARATION

*Preheat oven to 300°F.
*Place thin layer of mozzarella cheese on each slice of bread.
*Toast French bread slices in oven until cheese melts, about 5-8 minutes.
*Mix diced tomatoes with black pepper.
*Place diced tomatoes on top of cheese and garnish with chopped basil leaves. Serve immediately.

Tomato and Garlic Omlette

INGREDIENTS

½ slice Whole wheat bread
½ teaspoon Olive oil
1 Clove of garlic finely chopped
Non-stick cooking spray
¾ cup Egg substitute
2 tablespoons Part-skim Mozzarella cheese grated
1 Large tomato chopped
1 teaspoon Dried basil

PREPARATION

*Preheat oven to 300°F.
*Cut the bread into cubes; toss with oil and garlic in a small bowl. Spread the cubes in a single layer on a baking sheet and toast in the oven for 15 to 25 minutes, or until golden brown, tossing once or twice. Transfer to a plate to cool.
*Spray a medium pan with nonstick cooking spray and heat over medium-high heat. Pour in egg substitute.
*When the egg begins to set, spread evenly across the bottom of the pan and reduce the heat to low.
*Once the top layer of egg is almost cooked, sprinkle the cheese and basil on top and scatter the tomatoes and bread over half of the omelet; fold the unfilled omelet half over the filling. Slide the omelet on a plate and serve.

Nutrition Education | Tips To Create Easy, Healthy Meals

August 27, 2019

The kids are back in school, schedules are getting hectic, and chances are your busy weeknights are quickly becoming one of the biggest barriers to healthy eating.  If you find it’s a challenge to whip up a quick weeknight meal, check out these 5 tips great tips, shared by our fabulous Nutrition Education Team!

  • Cook grains in large batches and store for later use. Whole grains like brown rice, quinoa, or whole wheat pasta, add healthy bulk to our meals and they are a great source of fiber! 
  • Stock your pantry with canned proteins such as canned fish, canned chicken, canned beans, etc. and add them to meals for a good source of protein. Check out this Whole Wheat Pasta with Diced Tomatoes and Salmon for a healthy meal option. 
  • Roast veggies in batches and store for later use. These add a variety of nutrients to meals in addition to fiber from the vegetables’ skin. Remember, the richer the color of a fruit or veggie, the more nutrients we get from them. Try choosing root veggies such as beets, carrots, sweet potatoes, etc. for nutrient-packed options. 
  • Chop fruits and veggies in advance of dinner time and store them in your freezer. This way you will have choices ready to go when it comes to selecting ingredients to mix into those one-pot dishes, such as omelets, soups, or pastas.

A Letter From Paul | Public Charge Rule

August 13, 2019

News this week that the Trump Administration had decided to finalize the Public Charge Rule has hit our community hard.  This decision essentially forces immigrant families to choose between getting the food they need through the Supplemental Nutrition Assistance Program (SNAP or CalFresh in California) or jeopardizing their chance to remain legally in the U.S.  Many of these people will choose to suffer without food. It’s objectionable that we as a country offer benefits like SNAP only to have our own government discourage hard working, well-meaning people from using them.

This is how the cycle of hunger begins.  A family that is just getting by becomes a family where parents skip meals, so their children have something to eat.  Where children get their best meal of the day at school or at an after-school program (but not today because school isn’t in session for everybody).  When children and parents go undernourished many things happen, but none of them good.  We only need common sense to know that children who come to school hungry cannot learn.  We don’t need more studies to confirm that children and adults who eat “cheap” food (high in carbs, sugar and preservatives) are on their way to diet-related illness like diabetes and hypertension.

What drives our leaders to do this?  Of all the things our country can easily give the world, it’s food.  We are the world’s powerhouse in producing food and to promulgate rules that – with a backhanded stroke – remove meals from a child’s plate is beneath us as a nation.

We know that the first excuse to justify such action will be that people can use “Food Banks” or get help from another charity. The reality is that the benefits from SNAP are so ‘supplemental’ that families who are on the program are likely already attending food banks to get food for the many meals the SNAP program doesn’t cover.  Those who don’t rely on a Food Bank like ours might soon line up to feed themselves and family members.  The system will overload, bend and then break.  Plainly stated, there is no easy substitution for the reliable source of food that the SNAP program provides.

What has transpired in Washington under this administration the past two years is not only unusual, it’s destructive to our communities.  It’s yet another example of a coordinated attempt to erode our entire social safety net, and a plan that I believe will only succeed in creating a poorer and hungrier nation by denying people the assistance they need to lead healthy, productive lives.

Let’s be clear.  Hunger doesn’t care if you’re a Republican or a Democrat.  Food insecurity doesn’t seek out red states or blue states.  But I do remember a time when both sides of the aisle took this issue very seriously.

As an anti-hunger leader in communities across San Francisco and Marin, we cannot afford to abdicate our responsibility to speak up in opposition to policies that cause direct and catastrophic impacts to our neighbors.  You can join our efforts by asking your Member of Congress to support HR 3222 – No Federal Funds for Public Charge Act.  We become stronger, more compassionate, and more productive communities when our neighbors are able to access the services they need to thrive without fear.

Queen’s Story | Grateful for CalFresh

August 2, 2019

71-year-old Queen shows off her wide, regal smile – befitting her name – as she emerges from the Career Link Center in San Francisco’s Mission District.  She was scheduled for an appointment in this county office recently, to learn more about the new state program giving SSI recipients access to CalFresh benefits for the first time ever.

“Even 25 extra dollars will mean a lot to me,” she says as she looks over her paperwork in anticipation of her appointment.

It’s been a difficult time for this single expat from the tiny western African nation of The Gambia.  She moved to San Francisco more than ten years ago – hoping to make a big splash by opening up her own clothing boutique with authentic items from her homeland.  Shortly after arriving though, Queen had to have major knee surgery, and was also diagnosed with glaucoma around the same time. Both ailments sent her spiraling into a deep depression.  She couldn’t work, and before she knew it, she found herself surviving on less than a thousand dollars every month in SSI benefits.  Access to healthy food was hard to come by, leading to days and weeks when she wasn’t eating much. Queen was starting to really worry about her health.

Life got a little more bearable when Queen found housing at Bethany Center – a housing center for senior citizens in the Mission District.  She quickly enrolled at a nearby Food Bank pantry, healthy eating resumed, and that lead to Queen feeling the difference.  “I wasn’t smiling very much before…and my energy level was very low, but I feel stronger and I think it’s because of all the great food I get at the pantry.”

Now Queen is ready for access to even more food after learning that she’s eligible to receive 50 dollars in CalFresh benefits each month. “I heard I could stretch my dollars even further at the farmers market through the “Market Match” program.” she said.  “Being able to pick up even more healthy fruits and vegetables to make sure I never go hungry again makes me very grateful.”

 

Food Bank ‘Mini’ Team Favorites: Summer Squash Recipes for Your Enjoyment

July 26, 2019

The Food Bank ‘Mini’ team lives to figure out-of-the-box ways of delivering fresh, nutritious food to our neighbors in need.  To help celebrate the wonderful offerings we are still distributing this summer, we asked members of our Nutrition Education team to help us out with a few refreshing Summer Squash recipes. They pulled up a few delicious ideas from our friends at EatFresh.org.  Enjoy!

Slow Cooked Summer Squash

INGREDIENTS
6 medium summer squash – cut into 1/2-inch-thick slices
1 teaspoon salt – divided into two 1/2 teaspoons
2 tablespoons olive oil
1 medium onion – chopped
1 medium red bell pepper – seeded and chopped
1 garlic clove – minced
1 cup fresh bread crumbs
⅓ cup Parmesan cheese – freshly grated
1 teaspoon Italian seasoning
¼ teaspoon pepper
1 tablespoon unsalted butter – cut into small cubes

PREPARATION

*In a large colander, combine the zucchini slices with 1/2 tsp of the salt. Let stand until the zucchini gives off its juices, about 30 minutes. Rinse well under cold running water to remove the salt, drain and pat dry with paper towels.
*In a large skillet, heat the oil over medium heat. Add the onion and red bell pepper and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook, stirring often, for 1 minute. Removed from the heat, add the zucchini, and mix well.
*In a medium bowl, mix the bread crumbs, Parmesan cheese, Italian seasoning, the remaining 1/2 teaspoon salt, and the pepper.
*Place half of the zucchini mixture in a buttered 3.5-qt slow cooker. Sprinkle with half of the crumb mixture. Top with the remaining zucchini mixture, the sprinkle with the remaining crumbs. dot the top of the crumbs with melted butter.
*Cover and slow cook until the zucchini is tender, about 4 to 5 hours on low.

Squash and Corn Pasta Soup

INGREDIENTS

3 cups Low-sodium chicken broth
4 Small zucchini (or any summer squash) diced
½ Small onion chopped
1 Large clove of garlic minced
2 cups Canned corn (16 oz.) drained
10 ounces Whole grain angel hair pasta (thin spaghetti) broken into 2” or 3” pieces
1 cup Tomato sauce (8 oz.)
Olive oil

PREPARATION

*Coat bottom on large skillet with a little bit of olive oil. Add broken pasta and mix well to coat. *Toast pasta over medium heat, stirring and turning constantly until golden. Pasta will burn easily.
*In a 2-quart saucepan, heat chicken broth to boiling. Add zucchini, onion, and garlic. Cook, covered, until zucchini is soft.
*Stir in corn and remove from heat.
*Carefully stir toasted spaghetti into saucepan with zucchini; add tomato sauce. Heat to boiling; reduce heat and simmer 8 to 10 minutes until spaghetti is tender.
*To serve, ladle into shallow bowls.

Advocacy: Summer Hunger Solutions

July 10, 2019

The Problem:  Hunger doesn’t take a summer break

The Food Bank works hard all year to make sure kids have access to fresh, healthy food through our Healthy Children Pantries, our Morning Snack Program, and efforts by our very active CalFresh enrollment team.  But for many of these children, summer break means they miss out on school meals and miss out on nutritious food they need to thrive and return to school in the fall ready to learn. These kids are also affected disproportionately by summer learning loss, which hits low-income children harder than their high-income peers. That means that these children often return to school academically behind higher-income peers and struggle to catch up before classes even start.

The San Francisco-Marin Food Bank has created new programs and is advocating for policies to directly address summer hunger.

The Solution: Creative programs and policies

To combat this summer hunger gap at the local level, the Food Bank continues our support of the Summer Continuation Pantry model.  For the second year we are operating a large-scale pantry at Gordon J. Lau Elementary School in San Francisco’s Chinatown.  There, upwards of 400 families are being served nutritious groceries – so children attending several nearby schools can continue to get the nourishment that they need.

We’re advocating for action at the Federal level

Childhood hunger during the summer months is not just a Bay Area issue.  Nationally, only 1 out of every 7 kids who need free meals in the summer is getting them.

Thankfully, our federal elected officials are responding to demands of advocates to improve access to free summer meals for kids.  The Food Bank has signed on in support of The Stop Child Summer Hunger Act introduced by Senator Pat Murray (D-WA) and Representative Susan Davis (D-CA). The bill would provide low-income families whose children are eligible for free and reduced-price school meals with an electronic benefit transfer (EBT) card to help them obtain nutritious food during the summer, just like with food stamps.

Along with our national anti-hunger partners, the Food Bank is calling for major investments in federal programs like the Summer Food Service Program and Summer EBT that would dramatically reduce summer hunger, provide far more student enrichment opportunities, and create jobs.

We are committed to making sure that hunger does not hold back any child from living up to their full potential.

 

Nutrition Education | Tips for a Tasty and Healthy Summer BBQ

July 1, 2019

The weather is heating up and chances are folks are planning a few summer barbecues.  With that in mind, we asked our Nutrition Education team to provide a few helpful tips and here is what the came up with.  Enjoy!

  • Consider grilling veggies – Burgers and hot dogs are tasty, but they don’t provide us with lots of nutrients. Consider grilling veggie burgers or kabobs instead of, or in addition to, barbecuing main dish staples that often feature processed meat.Choose hearty sides instead of chips to round out your meal! – Regardless of what you serve as a main dish, choose veggie filled side dishes to feel full and satisfied throughout your day. We recommend this sweet summer corn salad or this zesty bean and corn salsa.
  • Quench your thirst – Refresh your thirst by choosing unsweetened sparkling water instead of soda or juice. If you crave something sweet, try mixing seltzer water and juice like in this raspberry-lime fizz or in a fruit-forward smoothie such as this summer breeze treat.
  • Satisfy your sweet tooth – If it feels like no meal is complete without a sweet ‘something’ then skip the brownies and cookies and choose icy fruit pops or grill some tropical fruit. These delicious treats taste wonderful and provide you with vitamins, minerals and fiber as opposed to empty calories.
  • Get moving – Play some lawn games, jump in the pool or put on some music and dance at your next barbecue. Movement helps us digest our food and keeps our body strong and healthy.

Food Bank Innovations | Learning to Cook Pantry Offerings

June 13, 2019

NUTRITION CLASSES FOR HEALTHIER LIVING

Do you know how to cook maitake mushrooms? Or how to prepare bok choy? And what’s the difference between acorn squash and spaghetti squash? Our Nutrition Education team answers questions like these at nearly every event they attend.  The idea is to set people up for success through thoughtfully prepared menus.

LEARNING HOW TO COOK NEW FOODS

People like Kamurrah, a retired seamstress and artist living on a fixed income in San Francisco.  She relies on our food pantry at Bayanihan House for much of her weekly groceries. She recently attended a Nutrition Education class at the pantry to learn how to cook some of the food she received recently. “I love the Food Bank,” Kamurrah says, “I have never eaten so well in my life. With the pantry, I try all kinds of fruits and veggies that I’ve never seen before. But I try it, and I’m always getting new foods that I like. There are vegetables that I didn’t even know how to eat, but I learned how because of the Food Bank.”  The classes have expanded her horizons and have empowered her with the skills needed to cook and eat fresh foods she would not have known about or chosen otherwise.

FEDERAL GUIDELINES FOR HEALTHIER LIVES

The Food Bank’s food sourcing policy is grounded in the USDA’s Dietary Guidelines for Americans: We always include fresh produce, healthy grains, and proteins in every bag or box of food we send into the community. In fact, 60% of the food we distribute is fresh produce. So, it’s essential that we also empower the people we serve by providing information and education to support healthy eating. Our Nutrition Education program does this every day by providing community members with nutrition classes (just like the one at Bayanihan House), recipes, and cooking demonstrations.  We also offer training programs to staff at our nonprofit partners, so they can spread the word about healthy eating and share nutritious recipes for the foods we provide.

 

Food Bank Innovations | Addressing College Hunger

June 10, 2019

For young people, college can be a stressful whirlwind of unknowns: wondering which classes to take and activities to join, or how to balance earning a little money while making enough time to study. How to afford your next meal shouldn’t be an unanswered question.

But for thousands of students right here in San Francisco and Marin, food insecurity is a daily challenge.

The Food Bank first connected with advocates at San Francisco State University in 2016, when professors and campus health services began seeing more students suffering from lightheadedness, headaches, and weakness from not having enough food. Soon after, our first college pantries launched to ensure that students always have enough food to stay healthy and focus on learning. After all, it’s nearly impossible to take on life’s challenges with an empty stomach.

A HEALTHY MENU FOR BUSY STUDENTS

Elina, a political science major at Dominican University in San Rafael, commutes 40 miles to campus every day from her home in Santa Rosa — a drive that can take two hours each way. She started coming to the pantry in the fall of 2018.  “A lot of my downtime isn’t actually downtime — it’s driving time between school and home, so that doesn’t leave a lot of extra time to find food,” Elina says. “I have a friend here who had to live in her car because she couldn’t afford housing. The pantry has been a big deal to students like me.”

Many students like Elina either don’t have time to cook or don’t have access to full kitchens. That’s why our college pantry menu is designed for students on the go: fresh produce, canned protein, granola bars, bread for sandwiches, and bottled juice or sparkling water. It’s been a huge hit.  “Sometimes I pick up really great veggies – like carrots – which allows me to skip that trip to the grocery store, which saves me time and money.   But today I totally forgot to pack a lunch, so I came by and was able to pick up some healthy protein bars that will last me a week!”

SERVING NEARLY EVERY COLLEGE CAMPUS IN OUR SERVICE AREA 

We now serve nearly 1,000 hungry students every week at five college pantries through partnerships with student organizations at San Francisco State University, College of Marin, UCSF Parnassus, Dominican University, and City College of San Francisco.  Coming soon we will be establishing pantries at University of San Francisco and the San Francisco Art Institute.  And it’s not just healthy food that we deliver ever week.  Students get tips and recipes for preparing healthy meals, and also have access to CalFresh (food stamps) enrollment assistance at these institutions