Author: Cady Osgood-Otis

Food Bank Partners | Family House

October 31, 2018

When Felicita Diaz first arrived at Family House in San Francisco, the last thing she was thinking about was food.  She had just admitted her daughter to UCSF Benioff Children’s Hospital, where she was being treated for a serious and rare autoimmune disease.

It had been long day, and truth be told, Felicita didn’t even know she was hungry. But when she walked into the community kitchen at Family House, she found it stocked with canned food, boxes of pasta, and fresh fruit, too – everything she needed to put together a nourishing meal.

Family House is one of 450 nonprofits that the Food Bank partners with to provide food for instances just like this – when neighbors are facing a life crisis and need a helping hand. Based near the hospital’s Mission Bay campus, Family House is a state-of-the-art home away from home that provides free housing and support to families whose children are undergoing medical care.

“I was so caught up with all the things I needed to do to help my daughter that I forgot to feed myself,” Felicita says. “I walked into the kitchen, opened up the cupboard, and found everything I needed to make myself a nice meal of rice and beans. Having this food on hand is so helpful. It gives me a little extra time to concentrate on my daughter instead of shopping.”

Paul Goold, Director of Family Services, keeps the Family House kitchens stocked with groceries that he picks up from the Food Bank warehouse, just a few blocks away.

“The Food Bank has been an incredible partner to Family House,” Goold says. “Nonprofits in our community achieve the most when we collaborate. The Food Bank partnership with us is a perfect example of that – we are able to provide a full range of services that sustain our families so they can care for their children.”

 

 

Mike’s Story | From Homeless to Hopeful | VIDEO

October 25, 2018

Mike is a volunteer and former participant at our Food Bank pantry on Treasure Island. He credits the Food Bank and his relationships at the pantry for helping him transform his life – watch the video below and see how Mike has overcome homelessness, found work, and is now building hope for the future.

 

 

Food Bank Favorites: Emily’s Thanksgiving Portobello Recipe

October 24, 2018

“Here’s my somewhat famous Thanksgiving *vegetarian* dish – a portobello recipe to please everyone. You will not miss turkey with this!” – Emily

Click here to download the printable version of this Food Bank Favorite Recipe.

Emily C., Food Resources Team | YIELD: 6-8 servings | TIME: 75 minutes

INGREDIENTS

6-8 large Portobello caps, stems removed
2 medium onion – finely diced
1 clove garlic – finely diced
5 stalks celery – finely diced
5 med carrots – finely diced
8-oz. sliced mushrooms (Cremini, Portobello or button)*
2 apples, peeled, cored, and diced
½ cup raisins
½ cup almond slivers
16-oz. package stuffing mix (vegetarian)
2 ½ cups vegetable stock
½ cup white wine (optional)
2 cups Panko crumbs
¼ cup grated parmesan
½ tsp. poultry seasoning spice mix
1 stick unsalted butter
Salt and pepper to taste

*Note from Emily: I usually slice the stems from the big mushrooms and add to the stuffing – no food waste!

PREPARATION


Preheat oven to 350 degrees.
Wash mushroom caps well and put aside.
Melt ½ stick butter in large frying pan. Add onions, and sauté until clear. Add sliced mushrooms. Sauté until very well browned.
Add celery, carrots, sauté for another 5-10 min. Add apples, raisins, almonds, stuffing mix, veg stock and wine, stir well to mix, then set aside briefly, off heat.
Microwave remaining butter in a small dish until melted, and use a teaspoon of it to grease a large baking dish (about 9 x 13). Put remaining butter aside.
Spread dressing mixture in baking dish. Then, place mushroom caps with stem side down on top of dressing.
Mix panko crumbs, parmesan, poultry seasoning, plus salt and pepper to taste in a large bowl – stir well. Use last of melted butter to brush onto mushroom caps. Drizzle remaining butter over dish.
Sprinkle seasoned mixture of panko and parmesan liberally (thickly) to cover mushroom caps and dressing well.
Bake until browned, about 45 – 50 minutes.

Check out all of our Food Bank Favorite Recipes for the holiday season:

 

 

Toby’s Story | Not Our Forever Situation

October 20, 2018

When you think of Tiburon, you probably think of multi-million dollar homes and gorgeous views from this bayside Marin County town. Or perhaps what comes to mind are chic cafes and boutique shops that dot the quaint streets as luxury cars pass by. What you probably don’t think about is the very real hunger problem that exists in this wealthy enclave just north of the Golden Gate Bridge.

Nestled about halfway between Highway 101 and Tiburon’s tony downtown is the Hilarita Apartment complex, one of several subsidized housing facilities in the area. It is home to about 100 families, including 25-year-old Toby and his mom. After graduating from the College of Marin with a degree in chemistry, Toby moved back home to help his ailing mother while he looks for his first “real job.”

Toby’s mother has a chronic hip problem, and for now, the two are living on her disability and social security benefits. After paying rent, there isn’t much money left to spend, even for essentials like food. Toby was “blown away” when he learned that the Food Bank was opening a food pantry at Hilarita this past spring, and says it has really saved him and his mom, at an especially vulnerable time.

“The pantry helps out a lot, because I’m still looking for work. So there’s the financial issue,” Toby says. “Eventually I’m going to get a job – hopefully something in biotech – so this isn’t our forever situation. But until then, every little bit helps. To some people, the money we save on groceries might seem insignificant, but for me and my mom, it makes a big difference.”

Since April of 2018, more than 30 families like Toby’s are able to pick up fresh groceries at the Hilarita pantry every week – fresh vegetables and fruits, protein like chicken drumsticks, and grains. These items help stretch dollars so residents can pay their rent, PG&E bills and buy medicine.

“The food pantry also helps us to stay in touch with the community. I like to see my neighbors – some of them anyway,” Toby says with a laugh. “Tuesday is a day to come down here to say hello, to check in with everybody. We see how they’re doing and then head home with fresh food for the week.”

As an added bonus, they pantry has encouraged Toby to make healthier food choices too:  “I actually started eating carrots again because of this place” he says.  “I used to eat them as a boy, so I grabbed some the other day, and now I’m back to eating carrots all the time as snacks.”

Hilarita residents, many of whom are low income, have been asking about a pantry for more than two years, but issues with the property managers made collaborating with the site difficult. Then the nonprofit ‘EAH Housing’ took over and committed to making the pantry a reality. “It took some extra perseverance,” says Food Bank pantry liaison Edith Cadena, “but when we finally opened up our doors it was real source of pride, not just for myself, but other food bankers, and especially the residents.”

Food Bank Favorites: Sammy’s Sweet Potato Casserole

October 19, 2018

“This is my sister’s sweet potato recipe. Even when she doubles it for Thanksgiving, there is never enough.” -Kera

Click here to download the printable version of this Food Bank Favorite Recipe.

Kera J., Development Team | YIELD: 6-8 servings | TIME: 90 minutes

INGREDIENTS

4 large sweet potatoes
8 oz. cream cheese, softened
1/2 cup unsalted butter, softened
2 eggs, beaten
1/4 cup brown sugar
2 1/2 tbsp. dry sherry
1/4 tsp. salt
1/2 tsp. nutmeg

PREPARATION


Peel sweet potatoes and cut into 1-inch cubes. Put into a medium saucepan and add enough water to cover the potatoes.
Bring sweet potatoes to a boil, then simmer over medium-low heat until soft, about 20 minutes – you can poke with a fork to test if they are done. Drain and let cool a little.
Preheat oven to 350 degrees.
With electric mixer, whip all of the ingredients except the nutmeg until light and fluffy.
Pour into a buttered casserole dish and spread out evenly. (Note from Sammy: at this point you can cover the casserole dish and put in fridge overnight if you want to make ahead)
Sprinkle with nutmeg and bake for 45 minutes.
Enjoy!!

Check out all of our Food Bank Favorite Recipes for the holiday season:

 

 

Corporate Catch-Up | 5 Questions with Starbucks

October 18, 2018

In addition to sponsoring our Hunger Action Month giving match in September, Starbucks rolled out it’s FoodShare donation program in San Francisco and Marin this year. Every day, they donate thousands of pounds of freshly prepared, unsold food, which the Food Bank gathers, then delivers daily to partners like St. Anthony’s Dining Room and GLIDE Memorial Church. The food is then served to our community’s most vulnerable residents, including homeless neighbors. We recently sat down with Matt Green, Regional Vice President for Starbucks to learn more about what inspires Starbucks and their employees to give back.

5 Questions with Matt Green, Regional Vice President for Starbucks

1) Why does your company support the San Francisco-Marin Food Bank?

At Starbucks, we are committed to donating 100% of unsold food from our stores every day.  Without the support from the San Francisco-Marin Food Bank, we could not make this happen. We are happy to partner in ensuring food goes to those most in need.

2) What are your philanthropic goals?

As a company serving communities globally, we are committed to giving back.  From food donations, to creating jobs and volunteering our time.  Its core to our mission and values as a company: to inspire and nurture the human spirit – one person, one cup, and one neighborhood at a time.

3) What are the ways you and your employees give back?

Community service is a cornerstone of our commitment to each community we serve.  Our partners often work in the same communities they live in and making an impact is something that drives many of them. It’s part of the pride that comes with putting on the green apron…doing our part to not only deliver the Starbucks Experience to customers but making a difference in the communities we serve.

4) What advice do you have for your corporate peers when it comes to giving back to the community?

We take a great deal of pride in setting an example and working with other companies and organizations to create even bigger impact…we are always happy to share in the things we are doing and working with others to help.

5) What is something your company is doing that would surprise our readers?

Starbucks is not only innovating how we support our local communities we serve, but also how we support our employees as well! We have launched a program with Arizona State University to support part-time and full-time employees with 100% tuition coverage to earn their bachelor’s degree. To date we have supported 2,000 graduates and 10,000 current students.

Click here to see photos from the Starbucks FoodShare volunteer event in our warehouse.

Food Bank Favorites: Gama Joann’s Corn Pudding Recipe

October 17, 2018

“When I asked my mother-in-law to submit one of her many Thanksgiving recipes, she responded with this: ‘I would offer my Corn Pudding recipe as one that is a more atypical dish on today’s Thanksgiving tables, but likely to have been one on the Pilgrims’ table.’ The Pilgrims must have had it good, for this dish is not only delectable in taste, but elegant in appearance. A light golden-brown crust, in a square CorningWare dish, perfectly baked with just the right amount of kernels protruding from the top. Outside of the big bird, itself, Joann’s Corn Pudding is the big attraction every Thanksgiving. Even the pickiest of eaters find themselves craving seconds. Enjoy!” – Mark

Click here to download the printable version of this Food Bank Favorite Recipe.

Mark S., PR Manager | YIELD: 4-6 servings | TIME: 60 minutes

INGREDIENTS

2 cups frozen corn (no need to thaw)
2 eggs
1/4 cup all-purpose flour
2 cups scalded milk, cooled
2 tsp. sugar or honey
4 Tbsp. melted butter, divided
1/2 tsp. salt

PREPARATION


Preheat oven to 325 degrees.
In a medium bowl, stir flour, salt, sugar, and 2 Tbsp. butter with corn.
In another bowl, beat eggs; stir in the milk and then add liquid to the corn mixture.
Pour into a greased 9×9” baking dish.
Bake for a total of 45 minutes or until firm.

*Note from Joann: After first 15 minutes of baking, gently stir pudding from the bottom, and then once again 15 minutes later. Before returning to the over after the second stir, pour remaining 2 Tbsp. of butter over pudding top and continue baking for the last 15 minutes or until it starts to brown on the top.

Check out all of our Food Bank Favorite Recipes for the holiday season:

Nourishing the Community through Namaste

October 17, 2018

It’s a cool evening in San Francisco’s Crocker-Amazon neighborhood, with a healthy layer of the city’s ubiquitous fog blanketing the sky above – but it’s a much different story down below, where a certain warmth glows from Tony Garcia’s home yoga studio.  It’s here where the muscular. mustachioed man in his 50s says he does his best work.

“I got into yoga several years ago as a way to center myself.  I enjoyed it so much that I decided to become a certified instructor so I could spread the goodness to friends and family,” he says.

Tony and his wife Rachel went so far as to convert the downstairs section of their home into a full-blown yoga studio – complete with bamboo flooring, rubber mats, and special mood lighting.  Soon after, they started hosting bi-monthly sessions.

“We invited family members and neighbors to give it a try.  It was slow going at first, but the idea eventually caught on,” says Tony.  “Now we see 5 to 10 people every other week.”

What also caught on was how the Garcias would use their newfound love of yoga to give back.  “I knew I wasn’t in it to make money … instead, I wanted this all to mean something more.”

That’s when Tony hearkened back to a volunteer shift he attended at the Food Bank as part of his employment with the City and County of San Francisco. “It was a while ago, but I remember being so impressed with the operation…about how much work goes into feeding people in this city who don’t have enough food to be healthy,” he recalls.  “And I thought that THIS was the time that I could do more to help.”

The Garcias decided to ask their “students” to give whatever they felt the lesson was worth, with all of the proceeds making their way into a special teapot that sits in the yoga studio.  Then, every few weeks when the teapot gets full, Tony or Rachel donate it to the Food Bank.

“That was about 7 years ago…and I’m happy to say that we have never wavered,” Tony says. “100-percent of all the money that’s been raised through my yoga classes has been used to help feed the less fortunate.”

Food Bank spokesperson Mark Seelig applauds the Garcias’ extraordinary efforts. “It goes to show you that there are more ways to be philanthropic than by just pulling out your checkbook or swiping your credit card.  The best part is that these funds all add up, and help us make a real difference in our mission to end hunger in San Francisco and Marin.”

Over the years, the Garcias have become way more savvy in their gift-giving.  “We now wait until the Food Bank offers some sort of corporate match to donate – so we can double the impact!”  They’re not finished just yet either.  Tony says he plans to keep doing this … “as long as my body holds out, and as long as we have friends and family who want to support the Food Bank in the most calming way possible!”

If you are giving to the Food Bank in a creative or unusual way, please leave us a comment.  And click here if you would like to make a generous donation to the Food Bank.

Food Bank Favorites: Grandma Daisy’s Noodle Kugel Recipe

October 10, 2018

Grandma Daisy (left) and Alex’s mom, Pam

“This noodle kugel recipe is copied directly from my mom’s Rolodex – old school!  It is such a beloved recipe among my whole extended family and every friend who has ever come to a holiday celebration (Rosh Hashana, Thanksgiving, even Passover) at the Goldman household! Grandma Daisy was such a carefree and fun-loving spirit. My favorite memory, which embodies this quality to the extreme, was when we were at my cousin’s Bat Mitzvah, she danced so hard that she fell and broke her wrist! She was in her 80’s at this point, but she never really slowed down.” –  Alex

Click here to download the printable version of this Food Bank Favorite Recipe.

From Alex G., Program Coordinator  |  YIELD: 6-8 servings  |  TIME:  75 minutes

INGREDIENTS

1 12-oz. package wide or medium egg noodles
6 Tablespoons apricot preserves
12-oz. can crushed pineapple (and some of the juice, not a lot)
1/2 tsp. vanilla
1/2 cup sugar
3 eggs (beaten)
6 Tablespoons melted butter
Optional: ground cinnamon and raisins

PREPARATION

Preheat oven 350 degrees.
Cook noodles in boiling water till al dente. Drain.
Put all ingredients except the noodles in a large bowl and mix well. Add the noodles and mix gently until well coated.
Grease a Pyrex dish or baking pan – 9 x 13” works best.
Pour mixture into pan.
If desired, sprinkle top with cinnamon and/or raisins.
Bake approximately 45 minutes until noodles on the top layer get lightly brown.

Note from Alex: “I cover with foil for the first half hour, then remove foil and let bake till noodles are golden….about another 10-15 minutes depending on how hot the oven is.”

Check out all of our Food Bank Favorite Recipes for the holiday season:

 

 

Nutrition Education | Healthy Lunch & Snack Tips

August 28, 2018

Kids all around the Bay Area are back in school, and if you’re busy stocking up on school supplies, don’t forget to restock your pantry with nutritious foods that can help students perform their best.

Here are tips for quick, easy, affordable, and healthy snacks and lunches from our Nutrition Education team:

  • Choose finger foods: Finger foods are easier for children to snack on during the day. Choose items such as sliced apples with peanut butter, pita chips with a bean dip, and veggies and cheese wrap for a quick and healthy option.
  • Incorporate multiple food groups: Make sure to include two or more food groups in every snack and three or more food groups in every meal. The more variety in your child’s meals, the more nutrients they receive.
  • Use leftovers: Make extra servings when you prepare daily meals, and use leftovers as quick and easy lunch options for the week.
  • Prep the night before: Prep and pack items the night before in order to avoid the rush of getting ready in the morning. Rice cooker oatmeal, a peanut butter, and banana smoothie, or a yogurt parfait are some great options.

Some of our favorite recipes

Hummus and Veggie Pita: 
  • The chickpeas in hummus are a great source of protein and fiber to keep your child full throughout the school day.
Oven Fried Plantains:
  • To make this recipe even healthier, skip the brown sugar. This snack is a naturally sweet substitute for chips or cookies.
Black Bean and Corn Pitas:
  • This wrap features a rainbow of colors to make sure your children are getting the variety of vitamins and minerals needed throughout the day. The black beans are also a great source of protein for muscle maintenance.
Mini Pizzas:
  • These pizzas are tasty and easy-to-pack lunch options that you can top with your child’s favorite fruits and veggies.
Swiss Chard Pinwheel:
  • This is a healthy hand-held lunch option that can be prepared the day before. Dip into marinara sauce for added flavor and fun!