|
|
Save the Date - First Annual State Network Conference
The Food Bank will host the first-ever conference for network partners focused on ending hunger at the Augusta Civic Center on Thursday June 7, 2012. The inaugural State Network Conference will bring agencies together to discuss issues and solutions, share best practices, and learn about the latest innovations in emergency food distribution.
The conference will feature a town hall meeting with Food Bank leadership and the presentation of the first annual Beacon of Hope Award to an outstanding partner agency.
We are starting to schedule workshops already, so stay tuned to http://www.gsfb.org/conference2012 for details. Early bird registration begins in just a few weeks.
This is a one-day opportunity you won't want to miss, so mark your calendars for June 7, 2012!
|
Winter Storm Closings
Storm season is here, and there will be days ahead when we will close all GSFB locations due to unsafe travel conditions for agencies and employees.
When we know there is a storm approaching Maine, we begin to monitor the weather channels. Unlike school district superintendents who are making decisions only for their particular areas, GSFB has to be aware of travel conditions throughout the entire state. We hope to be able to make a decision early enough to inform as many people as possible ahead of time. Unfortunately, we often don't have the luxury of time and must "make the call" on the morning of the storm. - If we close down our operation due to weather conditions, we will notify all major network television and radio stations. Most stations have a "storm closings" section on their websites, too.
- If the closing announcements indicate that Good Shepherd Food Bank is closed, all of the warehouses are closed.
Let's cross our fingers that there are very few days - if any! - that we have to close due to snow or ice. Our utmost concern is for your safety and the safety of our employees. Tune into your local television and radio stations for the most up-to-date information in stormy weather. |
|
Cooking Matters for Maine Expands Across the State
Cooking Matters for Maine, the cooking and nutrition education program that Good Shepherd Food Bank offers in partnership with Share Our Strength, is expanding its reach. After successfully conducting classes in Southern Maine for a year, the Food Bank has begun to offer Cooking Matters classes throughout Maine.
Kristen Miale, program director for Cooking Matters for Maine, recently held information sessions in Wiscasset, Waterville, and Bangor to share details about the program and its goals. As a result of these meetings, there has been significant interest in using the Cooking Matters curriculum in food pantries and community organizations across the state.
For more information about Cooking Matters for Maine and to view the upcoming class schedule, you can visit
|
GSFB Partners in the News
Although collectively we are facing difficult challenges in keeping up with the rising demand for our services, our Maine hunger relief network is rising to those challenges and persevering. Here are two stories of network members who recently received acclaim for their outstanding efforts.
Kimberly Gates, Bath Area Food Bank & Grace Episcopal Church
Congratulations to Kim Gates, who was recently named Citizen of the Year for the City of Bath. Her work to bring Good Shepherd Food Bank's Food Mobile to Bath each month was named Project of the Year.
Joanna Moore, Crosswalk Community Outreach, Naples
Joanna Moore was recently named a 2011 6 Who Care award winner by WCSH6. Her volunteer history spans nearly 20 years and has impacted thousands of lives. |
| Submit Your Stories!
Your agency is on the front lines of the fight against hunger each day, and as the Food Bank works to share what our neighbors go through as they face hunger, we know our best source of information is you - our partner agencies.
We would like to start sharing more of your stories here in the Agency News, in the Food Bank's other newsletters, and on our website. If your agency has news about a new program, a challenge you face, or a story you want to share with the Food Bank's followers, please submit it to your Agency Field Rep. And don't forget to include photos!
Thank you for helping us tell the story of hunger relief in Maine.
|
|
Agency Services Team
Jeremy Corbally-Hammond, Manager of Agency Services,
|
|
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 January 2 - New Years holiday
Brewer, ME 04412 January 3 - Inventory
(207) 989-4672 January 16 - MLK Jr. Holiday
Hours: M 11am - 3pm; February 1 - Inventory
T-Th 7:30am - 3pm;
F 7:30am - 2pm
|
|
|
|
|
|
|
|
Find us on the Web
Find information about the Food Bank's programs, upcoming events, and resources for partner agencies at: www.gsfb.org
|
CFL Light Bulbs Available
In partnership with Efficiency Maine and Applied Proactive Technologies, the Food Bank will now distribute thousands of CFL light bulbs at no charge to food pantries and soup kitchens in Maine. One pack of CFL bulbs will save a family $20 a year in electricity charges. That's money a family can use to put more food on their table. Please keep an eye out in our distribution centers and online for light bulbs for your consumers.
|
|
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.
|
|
Recipes of the Month
Country Chicken Skillet
Serves 6
3 boneless, skinless chicken breasts
2 tbsp vegetable oil
1/2 cup copped onion
1 (15 oz.) can green beans
1 (15 oz.) can tomatoes
1 large carrot, diced
1 large potato, diced
3/4 cup white rice
1 cup water
Salt & pepper
1/2 cup shredded cheese
Cut chicken into bite-size pieces. Heat oil in a large skillet or dutch oven, then saute chicken, onion, and carrot for about 3 minutes.
Add green beans, tomatoes (undrained), potato, rice, and salt & pepper to pot. Mix gently.
Pour water over the mixture and cover to simmer, stirring occasionally, for 20 minutes, or until rice and potato are tender. Sprinkle cheese over the top and let the dish stand for 5 minutes uncovered, then serve.
Cornbread
1 cup cornmeal
1 cup flour
1 tbsp baking powder
1/2 tsp salt
2 tbsp brown sugar
2 eggs
1 cup milk
1/4 cup canola oil
1 can corn
Shortening or cooking spray for pan
Preheat oven to 400 degrees. Grease 9x9 pan with shortening or cooking spray.
Combine cornmeal, flour, baking powder, salt, and brown sugar in a large mixing bowl.
In a medium bowl, beat the eggs lightly. Add milk and canola oil, stir until combined.
Pour liquid ingredients into dry ingredients and stir until smooth. Add corn to mixture.
Bake 25 minutes or until a toothpick inserted in the pan comes out clean.
|
|
