Good Shepherd Food Bank has received notice of two recalls on food you may have received through donations.
Walnut & Trail Mix Product -- expanded recall by Aurora Products
Deer Brand Raisin Golden distributed through Maine retail outlets
Please check your inventory for these products!
Thank you!
Tuesday, March 31, 2015
Monday, March 30, 2015
Informational Calls for the Capacity Building Grant
The Agency Services Staff at Good Shepherd Food Bank is
offering 3 call-in opportunities to talk about the Capacity Building Grant.
We don’t
have an agenda other than the questions you have about the
Application, the Agency Self-Assessment, and the reporting component of the
grant process.
The calls
are also a great opportunity to hear what other agencies have for ideas!
There’s no limit to how many calls you can participate in – you may call in to
one, two, or all three – and no limit to how many people from your program can
sit in on the call!
Agency
Services staff will be available on the following dates and times:
Wednesday, April 1, from
2-3pm
Monday, April 6, from
3-4pm
Monday, April 13, from
12:30-1:30pm
The phone
number to call is 1-712-432-3022.
Once you dial this number, you will be prompted to put in a 6-digit conference
code. That code is 630638.
You will
need a touch-tone phone. Depending on your long-distance plan, you may
be charged for this call. We suggest using a cell phone or a line
which doesn't have long-distance charges attached to it.
We're looking forward to talking to you!
Friday, March 20, 2015
Capacity Building Grant Application Process Opens!
Good Shepherd Food Bank is excited to offer our Capacity
Building Grant program to our Tier 2 partners (food pantries, soup kitchens,
emergency shelters, and youth programs).
These funds are made available through the generosity of donors that
want to empower our agencies to move more nutritious food to more people in
need in their communities.
The complete details of the program are in the four
documents below. Print
as many copies as you need for draft purposes. If you cannot
print attachments from your email account, you can follow the links below to
find printable documents. (You must have
Adobe Reader, which is available as a free download HERE.)
The Program Overview, Guidelines, and Application document is available in two forms: a PDF for printing and filling out by hand or by typewriter and a Word document with fields that can be filled in on a computer.
The Program Overview, Guidelines, and Application document is available in two forms: a PDF for printing and filling out by hand or by typewriter and a Word document with fields that can be filled in on a computer.
- · Program Overview, Guidelines, and Application (PDF for printing)
- · Program Overview, Guidelines, and Application (fillable Word document)
- · Grant Agreement
- · Agency Self-Assessment
- · Capacity Building Grant FAQ
The Capacity Building Grant is a competitive grant. Not all agencies will receive awards, and agencies may not receive the requested amount in full.
The Agency Services team will be hosting 3 conference calls
in early April for you to ask questions, go over any part of the application
for more information, and/or to hear ideas other agencies have for their programs. We will email the dates
and times of those conference calls to all eligible partners by Friday, March 27th (as well as
post the dates and times here on the Agency
Network Blog).
Monday, March 9, 2015
Time is Running Out for FREE Food Safety Training!
All Tier 2 partner agencies are required to update their food safety training by May 1st 2015.
*Please note the online ServSafe Food Handler course does not fulfill this requirement.
Options for food pantry partners:
-
Option 1: Complete a ServSafe Food Handler Guide
for Food Banking training through Good Shepherd Food Bank. The certificate is
valid for 2 years and the training is FREE!
-
Option 2: Complete a ServSafe Manager’s Training
– this is an all-day training with a national exam. The certificate is valid
for 5 years.
Options for meal site, youth program and shelter partners:
-
Option 1: Two volunteers need to complete a
Cooking for Crowds training through the UMaine Cooperative Extension. GSFB is
hosting multiple sessions – contact your local Agency Services Field Representative
for more information. Registration is required. Certificate is valid for 2
years.
-
Option 2: Complete a ServSafe Manager’s Training
– this is an all-day training with a national exam. The certificate is valid
for 5 years.
Any Tier 2 agency without up-to-date food safety training by May 1st will be suspended from partnership, and you will need to seek your own training and show proof of completion to be reinstated. Please contact your local Agency Services Field Representative if you have any questions. Thank you!
Friday, March 6, 2015
Eggs and More Eggs!
Good Shepherd Food Bank is expecting our first shipment of eggs for agency requests to arrive on March 12th!
Eggs will be available by online request only.
These medium, brown eggs are made available from Moark, an egg producer in Turner, to our Tier 2 partners for $.99/dozen, and to our Tier 1 partners for $1.07/dozen. Each case holds 30 dozen cartons; eggs must be purchased by the case.
Later this month, Moark will be making their annual donation of eggs to Good Shepherd Food Bank. We do not know now what the amount of the donation will be. Those eggs will be available to Tier 2 partners only for a Shared Maintenance Fee of $.16/pound. Because of the limited quantity and the low price, the Food Bank will be allocating those eggs to the entire network of Tier 2 partners. We'll have more news on this egg distribution later in March!
Eggs will be available by online request only.
These medium, brown eggs are made available from Moark, an egg producer in Turner, to our Tier 2 partners for $.99/dozen, and to our Tier 1 partners for $1.07/dozen. Each case holds 30 dozen cartons; eggs must be purchased by the case.
Later this month, Moark will be making their annual donation of eggs to Good Shepherd Food Bank. We do not know now what the amount of the donation will be. Those eggs will be available to Tier 2 partners only for a Shared Maintenance Fee of $.16/pound. Because of the limited quantity and the low price, the Food Bank will be allocating those eggs to the entire network of Tier 2 partners. We'll have more news on this egg distribution later in March!
Thursday, March 5, 2015
We are Excited to Offer Black Beans!
Black beans are a protein-rich
super food! They have 15 grams of
protein in a single serving of ½ cup, the protein equivalent of 2 eggs. One
serving of black beans also provides nearly 15 grams of fiber, over half the
daily recommendation.
Black beans provide special
support for digestive health and can lower your risk of colon cancer. The
dietary guidelines for Americans establishes 3 cups of cooked legumes per week
as the minimum desired amount. We are working hard at Good Shepherd Food Bank
to provide more of the foods we need to stay healthy!
Recent research links bean and
legume intake to lower risk of type 2 diabetes, many types of cardiovascular
disease, and several types of cancer. They are high in Folate, Fiber, Copper,
Manganese, and Vitamin B1.
These inexpensive little beauties are a terrific way to stretch a meal.
Canned beans are ready to go! Already pre-cooked, simply drain and rinse before using. Black beans are a great addition to tomato-based soups or even just your regular can of Campbell’s to provide a more filling lunch. One great trick to bulk up and stretch a jar of your favorite salsa is to add black beans. Stir black beans into your plain brown rice, add some chili powder and cumin for a great side dish. They’re a terrific partner to your morning eggs! With a little imagination black beans can sneak into most meals we make to add that extra boost of protein and fiber!
One of our favorite Cooking Matters© recipes using black beans is:
Black Bean Vegetable Soup (serves 8)
·
4 cloves garlic
·
1 medium onion
·
2 medium carrots
·
2 medium celery stalks
·
1 medium apple
·
2 (15-oz) cans black
beans, no salt added
·
1 (14 ½-oz) can
crushed tomatoes, no salt added
·
1 Tablespoon canola
oil
·
2 Tablespoons chili
powder
·
4 teaspoons ground
cumin
·
4 cups low-sodium
vegetable broth
·
1 (8 ¾-oz) can whole
kernel corn or 1 cup thawed frozen corn
·
1 teaspoon salt
·
¼ teaspoon ground
black pepper
·
1/3 cup fresh cilantro
leaves (optional)
Instructions
1. Peel and mince garlic. Peel
and chop onion.
2. Rinse carrots, celery, and
apple. Peel and chop carrots. Chop celery and apple.
3. If using, rinse and mince
cilantro.
4. Using a colander, rinse and
drain black beans. In a medium bowl, add half the black beans, reserving the
rest for later. Add tomatoes to the bowl. Mash together with a fork.
5. In a large pot over
medium heat, heat oil. Add garlic, onion, carrots, and celery. Cook, stirring
occasionally, until onion is softened, about 5 minutes.
6. Add chili powder and cumin.
Cook, stirring, for 1 minute.
7. Add chopped apple, mashed
bean and tomato mixture, remaining beans, broth, and corn.
8. Bring to boil. Reduce heat
and simmer until vegetables are tender, 10-15 minutes more.
9. Stir in salt and pepper. If
using, stir in cilantro now.
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GSFB Network is a blog for partner agencies of Good Shepherd Food Bank focused on feeding Maine's hungry.