Category: Programs

State Funds Needed for Emergency Food

December 4, 2019

When disaster strikes our communities, our low-income neighbors shoulder the harshest burdens. Disasters have become the new normal across California, and the Food Bank has consistently stepped up to provide vital assistance to communities in need. We were there to help support victims displaced by the Camp Fire, and set up special distributions for Coast Guard families who had been furloughed during the Government Shutdown in January.

Whether disasters are natural (wildfires or earthquakes) or man-made (recent federal shutdown or power outages), we’re on the front lines long after the disaster ends, working to keep Californians well-fed once the smoke clears and the lights come back on.

State support would strengthen food bank disaster response

To date, food banks have stepped up to serve critical food needs with no dedicated state support. In next year’s State Budget, we’re requesting $32 million in one-time funding to improve the disaster resiliency of the state’s emergency food network. This funding will make a critical difference in our ability to respond to disasters, allowing food banks to purchase emergency equipment. This equipment includes back-up generators, fuel tanks, satellite phones and other one-time purchases that build the long-term resilience network to feed people through crises.

Tell Governor Newsom to support food banks

The Governor will release his proposed budget on January 10th. Reach out and ask him to include $32 million to help food banks statewide be better equipped to respond to future disasters: https://govapps.gov.ca.gov/gov40mail/

Food Bank Opposes Latest Cuts to Food Stamps

December 4, 2019

San Francisco-Marin Food Bank Opposes Federal Rule Change that Will Take Food from ~755,000 Americans

Today, the United States Department of Agriculture finalized a rule change that will result in significant cuts to the Supplemental Nutrition Assistance Program (formerly food stamps and known as CalFresh in California). SNAP is a vital anti-hunger safety net, helping low-income residents make ends meet in high-cost areas like San Francisco and Marin. Currently, over 64,000 San Francisco residents and nearly 10,000 Marin residents receive monthly SNAP/CalFresh nutrition benefits to help meet their basic food needs. This rule change jeopardizes the health and well-being of some of our most vulnerable neighbors by imposing arbitrary and harmful time limitations on nutrition assistance. Simply put, this rule change will result in some 755,000 people losing SNAP benefits, exacerbating hunger across our state and throughout our communities.

Rule Targets People Unable to Secure Sufficient Employment

This change will punish workers who are struggling to find steady employment by taking away their food assistance, which won’t help them find a better job or find work faster. Imagine your last job search.  Now imagine doing it on an empty stomach and no idea how you will pay for your next meal. It harms vulnerable people by denying them food benefits at a time when they most need it, and it does not result in increased employment and earnings. The people targeted by this change already face multiple barriers to work, including limited access to adequate transportation and affordable housing, criminal records that impact job eligibility, and undiagnosed physical and mental illnesses.

Food Bank Remains Steadfast in Commitment to Provide Food for All

The publication of this rule comes despite the passage of the 2018 Farm Bill, which had strong bipartisan support and explicitly rejected these cuts to the SNAP program. The Administration’s publication of this rule goes against Congressional intent, our mission as a food bank, and our shared belief that no one deserves to go hungry in America. The San Francisco-Marin Food Bank remains committed to working to end hunger in our service area.

While published today, the rule is not yet in effect and is pending a 60-day waiting period. The rules, however, have not changed – and individuals impacted should continue using benefits as usual. We urge CalFresh clients and community members who are concerned about the impact of this change to call our CalFresh hotline at 415-767-5220 or visit sfmfoodbank.org.

 

 

Donna’s Story | Thanksgiving Won’t Be The Same

November 4, 2019

For many of us, Thanksgiving is a time to spend time with our family and friends and share a wonderful meal filled with gratitude. For Donna, this also when she looks forward to making a delicious feast for her family at her Visitacion Valley home. But this year, Donna didn’t think a celebratory Thanksgiving was looking promising due to a series of heartbreaking events that also left Donna in financial straits.

A DIFFICULT YEAR

Last winter, Donna’s eldest son died in a tragic accident, followed four months later by the death of her husband of 53 years, after a long illness. Donna is also not well and struggles with a rare lung disease, all while caring for her youngest son, Maurice. Maurice is on permanent disability resulting from a traumatic brain injury caused by a car crash last year. “It’s been a difficult year, for sure,” she says, fighting back her tears.

Although Donna is coping with these family tragedies and trying to squeak by on her husband’s pension, she’s experiencing the financial pain of San Francisco’s high and rising cost of living. This has made meeting daily needs much harder, and providing a nurturing Thanksgiving meal harder yet.

THE PANTRY VISIT – MORE THAN FOOD

A bright spot in her week is her Friday visit to get fresh fruits and vegetables at the food pantry at the Visitacion Valley Family Center on Raymond Street. “I really can do a lot with carrots, potatoes, and onions… sometimes I’ll stir fry them, sometimes I bake them,” she says. “The nice part is knowing that the veggies and fruits help keep me and Maurice happy while we deal with our medical issues.”

Her visit also provides an opportunity to chat with the friendly and empathetic volunteers who lend a listening ear and warm support. This year Donna will be able to get some of the food she needs to cook a holiday meal and have a quiet Thanksgiving with her son. Despite the upheaval in her life, she’s very thankful for the food on her table and the loving respite that the day will bring.

To support our pantries and make sure that no one has to go hungry this thanksgiving, please donate here. 

A Thanksgiving Tradition – Food and Caring

November 4, 2019

How do you make Thanksgiving special for the people you care about? Here at the San Francisco-Marin Food Bank, preparation for the holiday season begins as early as July to bring much-needed health and comfort to participants and their families.  

32,000 FAMILIES

We have a long-standing tradition of making sure that every person in need takes home a whole chicken and a variety of holiday trimmings when they visit their neighborhood pantry the week of Thanksgiving. It takes a lot of planning, coordination, and support to make it all happen, but it’s a commitment we love.  

 Angela Wirch, Director of Food Sourcing and Allocation says, “Our biggest Thanksgiving items are whole chickens. We have 32,000 families we need to serve to create a special holiday meal.” Angela and her team get to work as early as July securing holiday favorites that are donated from local farms and manufacturers, and purchasing the rest with donations from supporters like you.   

ALL HANDS ON DECK TO PROVIDE THANKSGIVING MEALS  

Fulfilling this holiday commitment takes a community. Each November, volunteers pack and sort ingredients for thousands of holiday meals. Warehouse workers load and unload thousands of pallets to make sure the food is stored safely. Truck drivers carefully navigate tight city streets to deliver the food on time. Agency partners coordinate efforts to distribute the food to people throughout San Francisco and Marin. Many of our agency partners cook large- Thanksgiving meals with turkeys and holiday favorites that they buy at a discounted price from our shop floor.  

Vicky, lives in supportive housing in San Francisco, and she loves getting a whole chicken from the Food Bank for Thanksgiving.  

“Sometimes I roast it, but sometimes I make a curry or fry it,” Vicky says. “I like the cranberries too, and I’ll steam the sweet potatoes. My family gets together for a nice Thanksgiving lunch, and we talk about what we are grateful for.”  

Linda’s Story | The Food Pharmacy Offered a Healthier Life

November 4, 2019

Having healthy food to share with our community doesn’t mean much if people can’t get to it. That’s the idea behind one of our many recent innovations. We work hard to find the best ways to safely transport nutritious foods to people in convenient locations where they don’t have to go out of their way. One of the ways we do that is through our Food Pharmacies. 

FOOD IS MEDICINE

Since 2016, we’ve been working with local physicians and health clinics to run our Food Pharmacies. This program helps connect patients — who already see their doctor at these clinics — with free groceries, nutrition education, and CalFresh enrollment (food stamps), as well as classes on healthy food preparation.  

Alicia Hobbs organizes the program at our Silver Avenue site; she emphasizes that food can be medicine, especially for patients with health challenges, such as diabetes and hypertension. “We’re not just introducing patients to healthy food, we’re teaching them how to cook this food in the healthiest way possible. Perhaps most importantly, we’re trying to create a community where these patients feel supported every step of the way.”  

A HEALTHIER LIFE FOR LINDA 

Linda’s health improved significantly since she linked up with a San Francisco-Marin Food Pharmacy. Fifteen years ago, a car crash changed her life forever when both of her ankles were shattered, and her wrist fractured. The damage to her ankles meant she could no longer walk long distances or even stand on her feet for a few minutes at a time. Even after months of physical therapy, she had to retire early from her job at a local bank. Without income from her job, Linda has to live on only a few hundred dollars in SSI funds every month.  

Linda’s doctor suggested she get involved in the Food Bank’s Food Pharmacy program at SouthEast Health Clinic in the Bayview neighborhood. Ever since, she’s had free access to healthy fruits and vegetables as well as health education. Through the program, she learned new ways to prepare certain foods — such as steaming carrots and broccoli to keep more of vitamins intact.  

As a result of her program participation, Linda has lost weight and dropped her blood pressure, “My health hasn’t been this good in years,” she says, and I owe it to those at SouthEast, and the good people at the Food Bank.” 

Rapid Response in Times of Emergencies

November 1, 2019

We usually operate at a fast clip to fulfill the great need for food in San Francisco and Marin. When an emergency hits the greater Bay Area, we step into rapid response high gear like we did during the Kincade Fire and PG&E power outages that affected hundreds of thousands of our neighbors.

Our strong relationships with sister food banks such as the Redwood Empire Food Bank allows us to respond quickly when disaster impedes their ability to provide food. As Paul Ash, our executive director, said, “Our loading dock is your loading dock.” Such was the case during the Kincade Fire when they too had to evacuate. During the fire and outages, and afterward, we were asked to store truckloads of water and food for them. When needed, we’ll also deliver it.

Food Delivery

As members of the Marin Voluntary Organizations Active in Disaster (VOAD), we were on calls as early as Sunday morning. When the fire was in full force with evacuees heading to Marin for safety, we rapidly responded to deliver food. During the week we have packed fruit, snacks, peanut butter, canned meat, crackers, and 100% fruit juice for over 1,800 people housed at evacuation centers, churches, and other places like Lawson’s Landing campground.

The PG&E power outages also compounded food shortages when people’s food spoiled or they weren’t able to cook it. Several of our pantries were without power, as well. To help, we pre-bagged the food, like care packages, filled with shelf-safe protein and other food. We set up three pop-up pantries at PG&E community resource centers in Marin and got the word out via social media.

Emergency Pop-up Pantries

Jillian Tse, a senior program coordinator, was on the ground in Marin City. “We offered peanut butter, canned meat, crackers, fruit cups, soups, and produce. People were very appreciative. Many people said that they had lost their food due to power cuts. Many took extra groceries for neighbors that couldn’t make it. At the end of the day, we had some food left and share it with close-by community partners.” Over a four day period, we increased our delivery to Marin County by 10,000 lbs.

We don’t stop responding once the fires are out and the power is back on. We’ll continue to support evacuation centers across Marin with deliveries and any calls for help by our sister food banks, as long as it’s needed. We know that some people and families continue to need our support, and we’re in it to help for the long run.

If you want to support our disaster relief, donate here. 

 

 

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