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Annual Renewals
Please return your renewal forms!
It's hard to believe that another year is coming to an end and 2012 is right around the corner. We have accomplished a lot together in our efforts to feed Maine's hungry and we're thankful that you've been our partner. We hope you will continue to partner with us in the future.
We have some exciting plans for next year, including agency networking opportunities, grant opportunities, and more. With poverty and food insecurity on the rise, more than ever we should be strengthening our relationships and finding innovative opportunities to collaborate.
Renewal forms were mailed on November 17. If your agency did not receive renewal information, please contact Jeremy Corbally-Hammond. Forms and annual fees will be due no later than December 31, 2011. |
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Preparing for Severe Weather
The snowstorm before Halloween this year surprised us, but we know as we enter December that we can look forward to severe winter weather that may result in multi-hour - or multi-day - power outages. How can you best protect your agency's food stores during a power outage? Simply said - be prepared.
Even before warnings about severe weather are issued, get ready: - Determine whether your cooler units are working correctly. Your daily temperature logs will help; a change in temperature over time indicates a problem. Replace any thermometers that aren't keeping accurate temperatures.
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Know where you can buy block ice or dry ice locally.
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Have an action plan ready and communicate with your volunteers about what will happen when severe weather comes. Who will be called? Who has extra coolers? Thermal blankets? A generator?
When you know severe weather is coming: - Freeze anything that you won't need immediately to hold items at a safe temperature longer.
- Freeze containers of water and have them ready to be used as ice packs.
- Consolidate freezer items - a fully packed freezer will hold its temperature for 48 hours with the door closed versus 24 hours for a half-full freezer.
- Alert your volunteers, ask them to make sure they can be reached during the storm.
Do Not: - Do not store food outside in a snow bank or garage. Outside temperatures fluctuate too much to hold food safely and animals may gain access to food stored outside.
- Do not continually check on food by opening the refrigerator or freezer door, as you will lose precious cold air.
- Do not taste a food to see if it's safe.
For more information on winter emergencies, read USDA Consumer Alert: Keeping Food Safe During an Emergency here: http://www.fsis.usda.gov/News_&_Events/NR_110911_01/index.asp |
BackPack Program Sees Big Growth Spurt
Last year, the Food Bank teamed up with the Junior League of Portland to launch a pilot BackPack program in one Portland-area elementary school. The goal of this program was to help alleviate child hunger by providing kids in need with nutritious food to take home for weekends and school vacations. This pilot was successful and so, at the beginning of this school year, we expanded the BackPack program to two schools.
Now, on the eve of the second semester of our second year, we are getting ready for our biggest growth spurt yet! Thanks to the outpouring of community support, committed volunteers from the Junior League, and our School Heroes (Unum, Walmart Foundation, Hudson Foundation, and Food For Thought Ministries) we will expand into 10 schools.
The BackPack program will reach students in Portland, South Portland, Westbrook, and Gardiner. Together with our partners, we will provide bags filled with nutritious snacks and meals to nearly 250 elementary students each week.
For more information about the BackPack program, please contact program manager Shannon Coffin at (207) 782-3554 x1163.
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Agency Services Team
Jeremy Corbally-Hammond, Manager of Agency Services,
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Locations, Hours & Closings
Auburn Distribution Ctr. Portland Distribution Ctr.
3121 Hotel Road 111 Pine Tree Industrial Pkwy
Auburn, ME 04211 Portland, ME 04102
(207) 782-3554 (207) 761-0542
Hours: M-Th 7:30am - 4pm; Hours: M-Th 8am - 3pm;
F 7:30am - 1:30pm F 8am - 12pm
Brewer Distribution Ctr. We will be CLOSED on:
88 Stevens Road December 1 - Inventory
Brewer, ME 04412 December 23 - Closing at noon
(207) 989-4672 December 26 - Christmas holiday
Hours: M 11am - 3pm; January 2 - New Years holiday
T-Th 7:30am - 3pm;
F 7:30am - 2pm
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Find us on the Web
Find information about the Food Bank's programs, upcoming events, and resources for partner agencies at: www.gsfb.org
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Networking & Learning Opportunities
Connecting with other emergency food providers to share resources and collaborate can be a huge asset and can help build the sustainability and effectiveness of your program.
Please consider reaching out to one of the networks listed on our website to join the broader conversation about ending hunger across Maine.
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Recipes of the Month
Roasted Vegetables
Ingredients:
An assortment of winter vegetables: carrots, potatoes, sweet potatoes, winter squash, beets, turnips, onions, garlic cloves, etc.
2 tbsp. olive oil
Salt & pepper
Preheat the oven to 425 degrees.
Cut vegetables into like-sized cubes, about 1 in. square. Cut enough cubes to form a single layer on a roasting pan. Drizzle olive oil over vegetables, then sprinkle with salt & pepper. Use your hands to toss and coat the vegetables.
Bake 25-35 minutes until all the vegetables are tender.
Quick Winter Chili
Ingredients:
1 lb. ground turkey or beef
1 tbsp. canola oil
1 medium onion, chopped
1 cup frozen corn
2 (15 oz.) cans crushed or diced tomatoes
1 (15 oz.) can black beans
1 (15 oz.) can kidney beans
Salt & pepper
In a soup pot, heat oil and brown meat over medium heat; drain meat and set aside.
In the same pot, add onion and saute until tender, about 5 minutes. Stir in meat, corn, and tomatoes. Drain and rinse the beans, then add to pot. Season with salt & pepper.
Simmer chili over low heat for 20 minutes, stirring occasionally. Serve with your favorite toppings.
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