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20 Creative Ways to Save with Lefotvers

Written by Lauren Strouse, Fairfield Office Assistant: I grew up learning to cook in a household where leftovers were part of the menu plan in … Read more

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38 Years of Food Banking

I just celebrated my 38th year working at the Food Bank of Contra Costa and Solano and so it seems like an appropriate time to reflect on the changes … Read more

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Walnut Creek skaters give Olympic-sized turnout

During the holiday season, Contra Costa Oncology partnered with Walnut Creek on Ice to promote awareness for the Food Bank of Contra Costa & … Read more

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Fill Up at Empty Bowls

Join the Food Bank of Contra Costa and Solano for a simple meal served in a handcrafted bowl and learn what the Food Bank is doing to get more … Read more

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Farm Bill Passes in the House, Sent to the Senate for Vote Next Week

Originally posted by our friends at Feeding America San Diego: After three years of negotiations, the House of Representatives has approved the Farm … Read more

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20 Creative Ways to Save with Lefotvers

Written by Lauren Strouse, Fairfield Office Assistant: I grew up learning to cook in a household where leftovers were part of the menu plan in order to stretch the family food dollar. My mother didn’t waste food. As a young parent, I did the same thing, both to save money as well as time.  Reconfiguring ingredients that are already cooked can save you a lot of time on a busy weeknight. leftoversHere are some ways to save money by turning the food you have on hand into brand new dishes.

  • Use leftover roasted chicken to make chicken and noodle casserole, chicken a la king, chicken soup, or enchiladas.
  • Roast pork, beef or ham can be used in sandwiches, stews, soup, or to stuff a pita.
  • Combine leftover shredded or cubed roast beef with golden mushroom soup, sautéed onions and mushrooms and a little wine or water to make a sauce for egg noodles; add a little sour cream and you almost have stroganoff.
  • Remember hash? Add cubed leftover beef to cubed or sliced sautéed potatoes and onion.
  • Cubed ham can go into pasta and rice dishes, omelets and sandwiches or pair with potatoes.
  • Leftover rice or other grains like barley or faro can be combined with fresh or frozen vegetables and a little cubed pork, ham, or chicken to make fried rice.
  • Create a southwestern style casserole with leftover rice mixed with cream of chicken soup, canned green chilies, a bit of sour cream, grated jack cheese, beans (black, kidney or pinto), leftover chicken, plus seasonings like cumin and chili powder.
  • Combine rice with ground beef or turkey, a little soy sauce, cream of celery soup, celery, onion, green beans or pea pods, and water chestnuts, for mock chow mein. Top with some crispy noodles for crunch.
  • Leftover fresh or frozen vegetables can go into soups or stews and pasta dishes.
  • Cooked asparagus, artichoke hearts, zucchini, fennel, greens like spinach, and mushrooms are great in frittatas and omelets.
  • Toss leftover spinach and other greens straight into pasta sauces, bean and grain dishes to increase the nutritional value.
  • Leftover broccoli and cauliflower can be cooked with a little onion, garlic, olive oil, parmesan cheese and served over spaghetti.  The trick is to reheat the veggies gently so you don’t overcook them.
  • Turn leftover vegetables into soup with sautéed onion and garlic. Cover with chicken broth, add whatever seasonings strike your fancy, cook until soft, puree, and thin if needed with milk (fat free evaporated is great for this and shelf stable).
  • Find yourself with half a loaf of bakery bread? Make a sweet or savory bread pudding or a strata. Layer the bread with leftover meat, veggies and cheese, soak it with an egg/milk mixture, then bake. The sweet version incorporates dried or fresh fruits like apples and cherries or even pumpkin.
  • Turn leftover bread into bread crumbs and keep them in your freezer to use in meatloaf or meatballs, or when a bread crumb mixture is called for in a recipe.
  • Do you have pound cake or angel food cake getting stale? Cube the cake and layer it in parfait or dessert glasses with vanilla pudding and fresh fruit like berries or bananas. Add some almonds or other nuts for crunch along with whipped cream on top.
  • Add leftover beef stew to a deep baking dish, make or buy pie crust, top the stew with pie crust, bake, and you have beef pot pie.
  • Make an easy shepherd’s pie with leftover mashed potatoes.  Cook ground meat with onion, a little garlic and add veggies like peas, carrots or green beans. Spread the potatoes on top and bake until the potatoes are golden and the pie is bubbling.
  • Mix leftover mashed potatoes with an egg and a bit of flour, shape into patties and fry to make mashed potato pancakes. Add shredded salmon or chicken and a bit of onion for potato croquettes.
  • Leftover polenta can be cut and fried or layered in a baking dish with tomato sauce, cheese, sliced cooked vegetables like eggplant and zucchini, spinach or chard, onions and mushrooms and then baked to create a kind of lasagna (just be very light handed with the sauce).

Save yourself some money and learn to utilize your leftovers. Let your creative juices flow and create delicious “planned over” dishes for your family.

Event Recaps, Fun = Food!

Souper Bowl of Caring

During the week of Super Bowl Sunday schools and churches nationwide participated in the “Souper Bowl of Caring” by collecting money and/or food for their local charities. This year eight churches chose the Food Bank of Contra Costa and Solano as their charity beneficiary all together raising $6,371.28 and 290# of food! Thank you to all who participated in tackling hunger in our community this year.

Concord High Dinner Dance

Concord High Band Boosters with help from Concord High’s Instrumental Music Program let the good times roll at their Mardi Gras Dinner Dance on February 22nd to benefit our Food Bank as well as the high school’s five music programs. Everyone enjoyed the festive decorations and food but nothing could compete with the amazing music being played by the 135 very talented students in the Jazz Ensemble, Stage Band and Orchestra who believe that music is food for the soul.

 Empty Bowls

A big Thank You to the more than 300 people who attended our Empty Bowls events in Concord and Fairfield to share a table with new friends, sample  tasty soups out of beautifully handcrafted bowls, and learn more about the local faces of hunger.  We were able to raise over $19,000 and are extremely grateful to be on the receiving end of so much support from our community!

 

Congratulations Solano County Employees!

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We think it is never too late to give thanks and congratulations for an amazing deed! Congratulations to Solano County employees for winning the 10th annual Counties Care Holiday Food Fight! Contra Costa and Solano county employees raised a grand total of $133,528.96 during the 2013 holiday season. On a per capita basis, Solano County employees raised $10.64 per employee while Contra Costa County employees staged a valiant fight coming in at $10.14 per employee. Solano County won bragging rights and possession of the coveted Big Apple trophy for another year. Thank you county employees for faithfully fighting to end hunger in our counties.

Are You Starving?

Guest Post By Jenay RossMillions of people are at risk of hunger. 1 in 6 people suffer from it. Unemployment and poverty are to blame for food insecurity. And this issue doesn’t exist solely during the holidays when most people decide to donate and volunteer. It’s a year-round issue. All year, people need to find help so they can help themselves and the families they provide for.

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During my first day home for spring break in March, I attended my local food bank’s Empty Bowls, an annual informative fundraiser event. Attendees chose from a large selection of handcrafted bowls and were then served soup, which was super tasty. Here’s one of the bowls I chose for myself:

I’m very familiar with the work this food bank does. I volunteered often during middle school and high school. I dug through donated non-perishables and produce to decide what was suitable to be eaten by the food bank’s clients. I once organized a school and community-wide food drive. A few summers ago, I even interned in its PR department and was allowed the opportunity to interview  volunteers, agencies and hungry clients to craft stories from each perspective.

I try to remind myself how important it is to volunteer and to attend events such as Empty Bowls. It not only reminds me of how fortunate I am to eat whenever I please, but also how fortunate I am to be able to help others.

Please visit Feeding America to learn more about hunger in this country and how you can donate, volunteer and/or receive help.

 

38 Years of Food Banking

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The Community Food Coalition 2 years after it was founded in 1977. Larry Sly is 3rd from the right.

I just celebrated my 38th year working at the Food Bank of Contra Costa and Solano and so it seems like an appropriate time to reflect on the changes I have seen. When I was hired, I was the second employee; the one and only truck driver. At that time the Food Bank was a trailer Safeway had loaned us to store canned food. Our job was to provide food to 17 food pantries that gave people an emergency three-day food supply. Individuals who tried to obtain government assistance programs like CalFresh (food stamps) often found that they had neglected to bring proper documentation, so the eligibility worker was able to use the community resource these food pantries represented to deal with a short term emergency.

We still provide food to pantries today, in addition to our direct service programs, but many programs now provide food to people on a regular basis. Even if people receive government support, they have difficult time getting by on a limited income. The first Food Bank direct program was what is now known as the Senior Food Program because we saw that people could not make ends meet on Social Security alone. The Food Assistance Program was set up to give surplus food from the US Department of Agriculture to low-income people. The availability of fresh produce allowed for the creation of the Farm 2 Kids program and the Community Produce Program.

Food Banking has changed as the need in the community changed. The government programs that provide financial assistance to people in need have greatly diminished. While we cannot make up the loss, we are able to make a difference for those at risk of hunger. We’d like to get back to a place where people only need food from us in an emergency, but until hunger is recognized as a national issue, the Food Bank will do all we can to help people get the nutritious food they need.

How the Drought Could Effect the Food Bank’s Ability to Provide Food to People in Need in Our Community

Originally posted in the Vacaville Reporter: Those of us at the Food Bank of Contra Costa and Solano are proud that we have been able to increase the amount of food we distribute to people in need in our community. We serve over 149,000 people each month, and our job is to provide them as much food as we can. We also try to give them the healthiest food we can, so we have dramatically increased the amount of fresh produce we distribute. Last year we gave away eight million pounds of produce as part of the eighteen million pounds of food we distributed, and we are on track to give out ten million pounds of produce this year.

Our plans depend on the excess produced by California agriculture however, so we are very concerned about the effect the drought will have on the produce available to us. Food comes to us from the produce producing areas in our state, so we worry about how much cauliflower and broccoli will be grown in the Salinas Valley. Carrots, onions and potatoes may not be available to us if growers can’t get water. Fruit trees may only receive enough water to keep the tree alive, not enough to allow it to produce fruit.

The decisions being made about how we allocate the water available to us will have an impact on everyone. We will all pay more for food because less will be produced at a higher cost. We also see that the increasing international demand for food driving up the cost of both fresh and canned food. The Food Bank depends on California agriculture and we fear that this is a year we will have less food at an increased cost as we try to help those in need.

The Food Bank and Good Nutrition

Originally posted in the Vacaville Reporter: March is National Nutrition Month which causes us to reflect on the changes that have occurred at the Food Bank of Contra Costa and Solano over the past several years. Our first priority is to see that people have enough to eat; everyone needs enough calories. But people who lack money should not have to get by on food that is empty calories; we all deserve good nutrition. So the Food Bank focuses on buying food that helps us meet that goal. The canned fruit we purchase is packed in juice, without additional sugar. We buy low-salt vegetables. Whole wheat pasta and rolled oats provide good nutrition as well as filling you up.

We have made the most significant changes in the area of nutrition with our Community Produce Program. We will distribute nearly three million pounds of fresh produce to people in our community this year. People are able to take home approximately 25 pounds of fresh produce twice a month. In addition, we have a nutritionist at the distribution sites offering people educational materials and recipes. The Community Produce Program hopes to provide people food and help them understand how best to stretch their limited dollars.

People understand that their health is related to the food they eat. But people with limited budgets constantly have to decide if fast food (incredibly cheap and convenient) is a better choice than fresh food. We are currently doing a study to see whether people change their patterns and eat more fruit and vegetables because the Community Produce Program made fresh produce part of their normal meals. I think the message is very clear that what we eat determines our health. National Nutrition Month gives us an opportunity to show that message applies to everyone.

Walnut Creek skaters give Olympic-sized turnout

During the holiday season, Contra Costa Oncology partnered with Walnut Creek on Ice to promote awareness for the Food Bank of Contra Costa & Solano.   From November to January, for every skating ticket that was collected at the ice rink, Contra Costa Oncology would match with a donation to the Food Bank of Contra Costa & Solano.  The campaign “You Skate. We Donate.”  provided the opportunity for the local community to feel involved with the fundraising efforts, while enjoying a fun time at the rink. Tens of thousands of skaters showed their support and Contra Costa Oncology delivered a check for $5,145.

pic 1 pic 2 pic 3 pic 4The Walnut Creek Chamber of Commerce and SpecialIce were a huge help in making the Contra Costa Oncology fundraising effort a huge success!

A Local Business, Filling an Important Role in Our Local Economy

Originally posted in the Vacaville Reporter:  The Food Bank of Contra Costa and Solano hosted a recent mixer for the local Chamber of Commerce and it reminded me of the many roles the Food Bank plays in the community. I often focus on the “non-profit” side of our status as a non-profit corporation, downplaying our role as a local business. But when we gather with other local businesses in Vacaville, Fairfield, and Vallejo, I realize that we are like many other small businesses in our community.

We employ more than 60 people in Solano and Contra Costa counties. We own a warehouse in Concord and lease 30,000 square feet of warehouse space in Fairfield. We have bobtails and tractor trailer trucks that deliver millions of pounds of food to agencies in our community. While we do not pay business or property taxes because of our non-profit status, we pay DMV fees, sales tax, Social Security taxes, Worker’s Comp, etc. We provide health insurance for our employees.

As a local business, we consume fuel (lots of fuel), we buy boxes to store donated food, and we buy bags for produce. We buy office supplies, pallet jacks and forklifts. We contract with a payroll service, a janitorial service and firms that provide training to our staff. We have a Board of Directors that approves a budget and sets operating goals. We provide them with monthly dashboard reports to track our progress.

We are members of the Chamber of Commerce because we are a locally-based food distribution business. The only thing that makes us different is that our business is providing food to other non-profit organizations or directly to people in need. Because of our mission, we have non-profit status, but we are a local business, filling an important role in our local economy.

On Slow Job Growth and Long Term Unemployment Expiration

Originally posted in the Vacaville Reporter: In looking for signs of economic recovery, current job growth is not encouraging. The national unemployment rate has fallen, but increases in job growth are consistently low and do not indicate a recovering economy. The low job growth numbers back up the stories we hear of people losing a corporate job and not being able to find work for years, if at all. People have lost their job when the recession began and have not been able to find meaningful employment since then. Times are getting worse because the long term unemployment insurance people relied on to pay for housing and food for their families expired at the end of 2013.

Because Congress did not extend the Emergency Unemployment Insurance Program more than 325,000 people will lose their unemployment benefits in the first six months of 2014 according to a report from the Ways and Means Committee. We know these people because they have been coming to the Food Bank’s Food Assistance Program or Community Produce Program. The 25 pounds of food they get at one of these sites helps, but it is not enough food for an entire month. Our help will not pay rent or utility bills, nor will it buy a warm coat for a child. As President Obama read Misty D’s story in his State of the Union speech: “I am confident that in time I will find a job…please give us this chance”

The people the Food Bank serves are incredible at gathering together the bits of community support that can help them hold their lives together. A meal from a soup kitchen, food from the Food Bank, clothes from the Vacaville Storehouse all help. Unemployment insurance is there to help those who can’t find work at a time when jobs are still not readily available. We have the resources to help and it’s important that we do.