The New Hampshire Food Bank’s Winter 2007

Food For Thought“It’s Giving Back Time”

2006 Volunteers of the Year, Charlie and Doris Danzi

Raise money while you shop!As you shop online at your favorite stores, Charity Blast automatically donates up to 30% of your sale to your cause. Stores include: GAP, KB Toy Store, Staples, Dell, and many more. For more information or to get started just visit: www.charityblast.com.

“Charlie and Doris are at the Food Bank like clockwork each Tuesday ready to sort through mountains of food if they have to,” said Food Bank Executive Director, Melanie Gosselin at the December Foodie awards luncheon where Charlie and Doris Danzi were awarded Volunteers of the Year.

The Danzi’s are recognized for their eleven year commitment to the NHFB, and their dedication to doing the work right the first time. For the Danzi’s, volunteering at the Food Bank is a good way to give back to the community and an opportunity to make new friends.

It began eleven years ago when a friend invited Doris to the Food

Bank to volunteer. Doris later invited husband, Charlie, to what became a Tuesday routine of sorting food and making friends.

“We were new to the area and [volunteering] gave us the opportunity to meet people, and we met the greatest group of people,” said Doris.

“It was good to feel that

we were doing something to help other people,” said Charlie. “We are retired, and [volunteering] is great to keep busy.”

While the Danzi’s were working hard at the Food Bank, they also made life-long friends.

“We have a social thing,” said Doris. “We [volunteers] go out for dinner at Christmas time. I have a Superbowl Party in January. We spend time together outside the Food Bank.”

Charlie’s favorite thing about volunteering at the Food Bank is the “comradorie” among the volunteers.

And what about that award? “I was surprised,” said both Doris and Charlie.

“I thought other volunteers did as much or more than we did,” said Charlie. “It was very nice to accept.”

As 2006 Foodie Award Volunteers of the Year, the Danzi’s are quick to give credit to their fellow volunteers.

Governor John Lynch Raises Awareness of Hunger

in New Hampshire

Governor John Lynch held a press conference in November to help the New Hampshire Food Bank release the National Hunger Study results.

The study results, compiled by America’s Second Harvest in conjunction with the New Hamshire Food Bank, showed that 55% of those served by NHFB have incomes below the federal poverty level, and there is a real need for NHFB programs and services.

At the press conference, Govenor John Lynch proclaimed November 16, 2006 as New Hampshire Food Bank Hunger Awareness Day.

NHFB Executive Director, Melanie Gosselin, Governor John Lynch, and New Hampshire Catholic Charities President & CEO, Tom Blonski at the State House.

2006 Volunteers of the Year talk about volunteering and the friends they make.

Hunger Study Highlights* Served by the NHFB

42% of NH residents* must choose between food and utilities or heating.

35% impoverished NH households* include 1 working adult.

28% of members of impoverished households* are children under 18.

TheDirector’s

Corner

2006 was a momentous year for the New Hampshire Food Bank. Food donations were down, but we were still able to distribute over a million pounds more food than 2005. We could not have done this without the loyalty of donors like you.

Every donation counts, whether it be a dollar or $50,000. We were so lucky to have Granite State residents on our side when there was great fear that our shelves would be completely empty. We knew if we just reached out, our donors, big and small would be there for us.

In 2006 we launched two BackPack Programs in Berlin and Danbury, and because we are able to hit hunger before it gets the children of these communities, we know we are making great progress in this fi ght. We also know there is still much more to do.

While food donations seem to be on the up trend at the start of the year, personal care and cleaning item donations are on the decline. Here at the Food Bank we know how rapidly things can change, and it is important to have your support to weather the changes, good or bad.

The ball is already rolling for some of our major events in 2007. I hope I will see you at one or all of the events listed, your support means so much to the New Hampshire Food Bank, and to the New Hampshire residents we serve.

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NHCC’s Mardi GrasSaturday, February 177 PMC.R. Sparks in BedfordEnjoy a spectacular night of dancing, Louisiana cuisine,live music and entertainment while raising funds for the Emergency Assistance Fund. All proceeds will help those in need throughout New Hampshire who face sudden, unexpected crisis.For more information: visit www.catholiccharitiesnh.org or call Joan Nicoll at 669-3030.

OFL DinnerWednesday, February 77 PM- 10 PMTickets: $100 per personRobert’s Maine Grill & Market, Kittery, MEFor tickets: visit www.tasteofthenation.org/portsmouth

Rocky Road Music FestivalFriday, April 20 - Sunday, April 22Rocky Road Campground, LoudonA three-day outdoor festival features bands from all genres and will off er something for every taste of musical style.

Save these dates!Here are some of the events on The New Hampshire Food Bank’s calendar.

You don’t want to miss these!

Taste of the Nation Manchester, NHMonday, April 16C.R. Sparks, BedfordGeneral admission at 6 PM Tickets: $60 - $75 Treat your pallet to New Hampshire’s best chefs, restaurateurs, wineries, and breweries. Manchester’s preeminent tasting event.For information or tickets: contact the NH Food Bank at 669-9725 or stop in at 62 West Brook Street in Manchester.Corporate Sponsorship opportunities available now, contact Peter Kachavos at 626-5900.

Share Our Strength’s Taste of the Nation®, presented by American Express and Jenn-Air®, is the nation’s preeminent culinary benefi t supporting anti-hunger and anti-poverty eff orts. Last year’s Manchester event raised over $17,000 for the New Hampshire Food Bank.

Challenge!The Barrett Family Foundation has presented a challenge for all NHFB supporters. The NHFB has begun raising funds to build an industrial kitchen. The “Kitchen Project” will allow the Food Bank to capture fresh rescue, and hone economic education, and on-site job training. The Barrett Family Foundation asks NHFB supporters to help contribute to this project. To participate in this challenge and for more information: email Melanie Gosselin at mgosselin@nhfoodbank.org.

Citizens Bank stepped up to the plate this winter, in the NHFB’s greatest time of need. After numerous stories in the news on the empty shelves at the NHFB, Citizens Bank delivered a grant for $50,000 to provide food for 2,000 families across the state.

“Our need was never greater,” said Melanie Gosselin, executive director of the New Hampshire Food Bank. “Due

to the general increased demand, as well as from the fl oods of last May, our food inventory was in critical need. With the contribution from the Citizens Bank Foundation, we purchased two tractor trailer loads of nutritious food which were then made available for families in need.”

The food purchased was packaged into food boxes which each containing

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Citizens Bank Grants $50,000 to NHFB for Staple Food Items

Ellen’s Small Change Campaign

By donating your small change, you can make a big change for Americans in need.

The Ellen DeGeneres Show and Coinstar have teamed up to help America’s Second Harvest-The Nation’s Food Bank Network fi ght hunger.

Please join Ellen in the fi ght to end hunger by donating your spare change today at any Coin Star Center.

100% of your donations will go to America’s Second Harvest, the nation’s largest hunger relief organization.

The New Hampshire Food Bank is a member of America’s Second Harvest.

1. The Community Kitchen

2. New Horizons for NH

3. Immaculate Conception

4. Blessed Sacrament FP

5. Twin Rivers FP

6. Claremont Soup Kitchen

7. St. Paul’s Church FP

8. Center Harbor Christian Church FP

9. The Shepard’s Pantry

10. Wakefi eld Community Pantry

304,595 lbs.

195,984 lbs.

131,840 lbs.

76,601 lbs.

54,005 lbs.

52,171 lbs.

46,587 lbs.

42,757 lbs.

29,518 lbs.

24,980 lbs.

Top 10 Highest NHFB Distribution Sites

*pounds of food distributed by NH Food Bank to each

(L-R) New Hampshire Catholic Charities Vice President of Development, John Genetti, Citizens Bank Director of Public Aff airs & Community Relations, Kathleen Reardon, Citizens Bank President, Cathleen Schmidt, and NHFB Exectutive Director, Melanie Gosselin unload a truck of staple food items purchased with the Citizens Bank grant.

Citizen Bank’s Kathleen Reardon & Cathleen Schmidt pack food boxes.

enough food to feed a family of four for a week. A total of 2,000 food boxes were packaged and many have already been distributed to the nearly 350 food pantries, soup kitchens and shelters supported by the New Hampshire Food Bank as well as the agency’s Mobile Pantry.

“Citizens Bank wholeheartedly supports the Food Bank’s eff orts to combat hunger in our state, and we were pleased to be able to help it purchase these two truckloads of quality food to help with the shortfall,” said Cathleen Schmidt, president and CEO of Citizens Bank New Hampshire. “As a state, New Hampshire is relatively fortunate, but there are still many families and individuals who struggle to meet their basic needs. We want to do all we can to provide help and create hope for the thousands of men, women, and children in New Hampshire who face hunger every day.”

This contribution is Citizens’ most recent initiative in a continuing partnership with the New Hampshire Food Bank. In 2005, Citizens Bank Foundation provided a $25,000 grant to start the Food Bank’s Mobile Food Pantry program.

“Thanks to Citizens’ contribution, the food bank’s member agencies will be able to provide thousands of additional meals to people in need,” said Gosselin.

Warehouse NewsDistribution Trend Same as 2006

January began on the same trend of 2006. In the first 3 weeks of 2007, distribution was up over 67,000 pounds compared to the same time last year. It Looks like we could be in for another record-breaking year for 2007!

Concord Target Making Regular Donations

The NHFB is making 3 regular stops at Target in Concord for much needed pick-ups. Target is an America’s Second Harvest National Donor.

Urgently Needed Items

Once again there is a balance shift in the needs of the NHFB. Food donations have picked up, but we are in urgent need of personal care and cleaning items. Donations of such items can be made at the warehouse: 62 West Brook St., Manchester, NH 03101.

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The Snack Shack - Your Source For Agency-Related News & Events

In the Kitchen

Ask The Nutritionist by Becca Story, R.D., OFL Coordinator

You have a good eye! Portion sizes have been increasing over the years. While restaurants offer larger portion sizes so we as consumers can get ‘more for our money,’ restaurants are not solely to blame. Food manufacturers are also increasing the size packaging in which individual items are sold. Does anyone remember when soda came in six oz bottles?Check it out:• 1 cup of pasta has about 200 calories some restaurants serve up to 3 cups with an entrée. That’s 600 calories if you eat it all at one sitting.

• Bagels used to be 2-3 oz and have about 200 calories, now they are at least double the size and double the calories.Since we generally tend to eat what is put in front of us, a larger portion size tends to facilitate excess calorie consumption and unwanted weight gain.

But you can change your approach even if the food industry doesn’t change their products. Here are a few tips:• Be mindful of your hunger levels. When you’re satisfied, put the rest aside. • Read the nutrition facts label. It will state how many servings are in one container. However, be aware that a suggested serving size might not be the same as the recommended serving size for that food. Portion out one serving and put the rest away.• When eating out, consider these tips. Sometimes restaurants give you enough food for 2-3 extra meals! Split an entrée with a friend. Order a broth-based soup, salad and an appetizer. When you’re done with the soup and salad you will be more full and more likely to eat less.

Partial Contributor, Courtney Bridges, UNH Dietetic Intern

Ricotta Gnocchi with Spinach and Roasted Tomatoes(Serves 4)

A great winter meal, this recipe comes highly recommended by OFL Coordinator and Registered Dietician, Becca Story. “This recipe is especially fun when cooking with the kids. Also try adding roasted onion, green and red peppers, zucchini, and other great vegetables.”

Ingredients:4 plum tomatoes2 tablespoons vegetable oil1 cup ricotta1 egg1 cup flour1 teaspoon nutmeg4 cloves garlic4 cups fresh spinach1 teaspoon salt1 lemon

Directions:Halve tomatoes and toss with 1/2 of the vegetable oil. Place on a sheet pan and roast at 350 degrees for 15 minutes or until soft.

Combine ricotta, egg, flour, and nutmeg. Mix well until dough forms. Adjust consistency as needed with more flour. (Ricotta varies in its moisture content.)

Roll into thin logs. Chop into 1/2 inch peices. Drop into boiling water until they float and count to 20. They’re done! Take them out of water. Set aside.

In a saute pan, heat reamining oil and minced garlic until brown. Then add gnocchi and cook until brown on both sides.

Add spinach and tomatoes and season with fresh lemon juice and salt.

— Chef Jason Santos for Operation Frontline’s Kids Up Front

Is it just me, or are restaurant portions huge?

“There are children in New Hampshire who rely on resources such as free or reduced-priced lunch during the school year. The BackPack Program is designed to help meet the needs of these children, when they are not in school,” said Melanie Gosselin, NH Food Bank’s Executive Director.

“The BackPack Program really has the potential to bring families together. Parents are able to prepare the food with their children, and do the activities with their children,” said NHFB Agency Relations Coordinator, Connie Miville.

The BackPack Program is a national program supported by America’s Second Harvest, the Nation’s Food Bank Network. There are over 110 BackPack Programs operating in 39 states and Washington D.C. The BackPack Program is the fastest growing program within the America’s Second Harvest Network.

Welcome New Agencies

Spotlight Agency

The Snack Shack - Your Source For Agency-Related News & Events

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IN BRIEF

TRI-COUNTY HEADSTART BACKPACK PROGRAM

610 SULLIVAN STREET, BERLIN

ESTABLISHED:NOVEMBER 2006

FOOD BANK MEMBER SINCE:2006

CHILDREN SERVED:76 AGES 3-5

Easter Seals Senior Services Easter Seals Seniors Count Food Pantry

Nashua Food Pantry Nashua Soup Kitchen

Salem Food Pantry

Seacoast Consumer Alliance Food Pantry Salvation Army Summit Program

Salvation Army Jam Club Tri-County Headstart

Tri-County Headstart BackPack Program: Sending Children Home With Nutritious Foods

In November 2006 Tri-County Headstart in Berlin rolled out one of two BackPack Programs in the state. The BackPack Program was introduced to the Berlin childcare facility thanks in part to a $35,000 grant from Wal-Mart and America’s Second Harvest.

Tri-County Headstart is a federally funded child care center that houses four classrooms for children ages 3-5. Tri-County Headstart also offers home visits and family support for Berlin families.

Parent volunteers fill backpacks with child-friendly, nonperishable, and vitamin fortified food in addition to educational activities. The backpacks are then discreetly distributed to 76 children at the Tri-County Headstart.

Both the food and activity are based on a theme or lesson plan.

“This is a wonderful program for our kids and their families,” said Rhoda Delafontaine, Family Support Coordinator. “The BackPack Program is very well-received. On Friday afternoons

the kids are always asking ‘where’s my backpack?’”

The backpacks allow Berlin children to bring home nutritious food when other resources are not available, such as

on weekends and school vacations. In addition to providing nutritious

food to school children in need, the backpacks also provide extra food for younger siblings at home.

The BackPack Program expansion comes at a critical time for New Hampshire. Poverty in the Granite State is on the rise; according to a recent study over 95,000 New Hampshire residents live in poverty, and 28,000 are children.

Carolyn Geratin, Wal-Mart Good Works Coordinator, Rhonda Delafontaine, Tri-Cpunty Headstart Family Support Coordinator and NHFB Agency Relations Coordinator, Connie Miville.

BackPack Program aids at risk children in Berlin, a way for NHFB to fight hunger before it becomes out of control.

Special Thanks From Operation Frontline

Congratulations to OFL volunteer awards recipients Helen Costello, Heidi Bennett, and Joe Stanislaw.

Thank you to all of our wonderful volunteers who taught classes in 2006.

Lauren Crosby- Eating Right

Terry Schoppmeyer- Eating Right & Power of Eating Right

Catherine Gerweck- Side by Side & Eating Right

Jim Schuel- Eating Right & In-SHAPE

Christine Parshalls- Eating Right & In-SHAPE

Kenneth Banks- Saving Smart, Spending Smart

Tiffany Gran- Kids Up Front

Sarah Sidarweck- Kids Up Front

Kathy Dennett- Power of Eating Right

Vicki Connell- Kids Up Front

Bryony Olley- Kids Up Front

Katy Hiza- Power of Eating Right

Tricia Penley- Kids Up Front

African Refugee Cooking and Nutrition Workshops

This fall the NHFB and OFL participated in a unique collaboration to address the needs of African refugees placed in New Hampshire. OFL together with UNH Cooperative Extension and the New American Africans organization is providing cooking and nutrition classes for refugee families. The goal of the workshop is to assist individuals in making the best food choices for their families, and to help navigate through the variety of products available to them. Participants of the workshop have been in NH and the US between 6 and 18 months.

The one hour workshops include nutrition lessons focusing on label reading, food safety and storage, meal planning, smart shopping, and basic nutrition. Each week a recipe is prepared by participants who receive a bag of groceries to take home containing the ingredients to recreate the recipe for their family. Emphasis is placed on fresh fruits and vegetables, whole grains, lean meats, and beans along with an introduction to canned and other prepared foods. Classes have been held once a month during the months of October through December and will resume in February and continue through April to complete the series.

In addition, we are providing a ‘train the trainer’ workshop for volunteers of the New American Africans organization who are working with families placed in the Concord area. The role of the volunteer is to welcome and provide friendship and guidance. Trainings for volunteers include an introduction to national and state assistance programs, label reading, smart shopping, meal planning, food safety, and sanitation. Volunteer trainings meet once a month and coincide with refugee workshops.

Sample Workshop Recipe

Three Sisters Stew- A Native American dish with emphasis on non-meat protein sources.

Ingredients:1 tbsp oil2 cups canned kidney beans- drained and rinsed1 cup butternut squash- diced2 tbsp dried dill2 cups canned corn- drained¼ cup maple syrup2 cups cooked rice (substitute brown rice for more fiber and nutrients)

Directions:In a large stock pot, heat oil over medium heat. Add squash, sauté for about a minute. Add the rest of the ingredients and cook until squash is tender. If you use uncooked rice, add the liquid needed to cook the rice. Cook until rice is done and squash is tender.

From February 4 - March 3 shop at Hannaford and help

NH Residents at risk of hunger. Make a donation of $2, $5, or any amount you choose simply

by purchasing a donation coupon at the register. It’s that

easy! Last year, over $72,000 was donated by Hannaford customers and associates.

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From the Frontline

Participants of African Refugee Workshop look on as Liz Martin shows them the ropes of an American kitchen.

Workshop participants learn to prepare nutritious foods for their families.

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Volunteer View2006 FOODIE AWARDS

Each year we celebrate the hard work of our agencies and volunteers, and the generosity of our donors. The New Hampshire Food Bank could not fight hunger without these very special people. Mayor Frank Guinta even stopped by to show his support.

2006 Foodie Award Recepients

Volunteer Group of the Year AwardTrinity High School

Volunteers of the YearDoris and Charlie Danzi

Volunteer Leadership AwardCharlotte David

Donor of the YearLemay and Sons Beef

Food Donor of the YearHighliner Foods

Corporate Partner of the YearCitizens Bank

Media Partner of the YearNew Hampshire Union Leader

Fundraiser of the YearBill Matulevich

OFL Volunteer of the Year AwardHelen Costello

OFL Nutritionist of the YearHeidi Bennett

OFL Chef of the Year AwardJoe Stansilaw

Agency of the YearNashua Christian Bible Food Pantry

Al Tremblay, Sr. Spirit AwardKaren Lesmerises

NHFB Director, Melanie Gosselin, and Charlotte David accepting the Volunteer Leadership Awards and Agency of the Year .

Gosselin and Fundraiser of the Year Bill Matulevich.

Gosselin and Volunteer Group of the Year from Trinity High School.Gosselin, Kathleen Reardon and Cathleen Schmidt

of Citizens Bank, Corporate Partner of the Year.

Gosselin and OFL Volunteer of the Year, Helen Costello.

Gosselin and Volunteers of the Year, Charlie and Doris Danzi.

Gosselin and Rick Lemay of Lemay & Sons Beef, accepting the award for Donor of the Year.

Gosselin and Al Tremblay, Sr. Spirit Award recepient Karen Lesmerises.

NONPROFIT ORG.

US POSTAGE

PAID

MANCHESTER, NH

PERMIT NO. 37

Feeding the Programs that Feed the Hungry

62 West Brook StreetManchester, NH 03101

In the Kitchen Pg 4

BackPack Program Pg 5

From the Frontline Pg 6

2006 Foodie Awards Pg 7

Also Inside:“It’s Giving Back Time” Pg 1

2007 Events Pg 2

$50,000 Citizens Bank Grant Pg 3

Winter 2007 Newsletter

“The test of the morality of a society is what it does for its children.” ~Dietrich Bonhoeff er

New Hampshire Food Bank Launches BackPack Program!