November 10, 2017

Scouting for Food Media Day

Author: Erika Spence

Today, the Boy Scouts kicked off their annual Scouting for Food program with Second Harvest Food Bank of Central Florida and Florida Hospital. The three organizations hosted a cooking demonstration to show how non-perishable foods can be used to make healthy, nutritious meals.

Chef John Dizon from Second Harvest and Cherrie Flynn, a Florida Hospital nutritionist, were on hand to talk about healthy non-perishable items, such as low sodium broths and vegetables, and offer simple recipes that two scouts were able to help prepare. Read More …

October 18, 2017

How Do You Measure a Year?

Author: Erika Spence

The rock musical Rent asks, “How do you measure a year?” One year after graduating from Second Harvest Food Bank of Central Florida’s Culinary Training Program, Susan Anderson measures her year in three words: Courage. Discipline. Confidence.

Anderson originally applied to the inaugural Culinary Training Program class in 2013, but delayed entry because she wasn’t ready. She hesitated to take such a big leap and change careers. Her wages stagnated, she lost her car, and then her home. She reapplied with the hope of a new beginning for her family.

“I was working in retail management and food service but my career was stalled,” recalls Anderson. “Completing this program gave me the courage to step outside my comfort zone and see the opportunities for better wages and marketable skills.” Read More …

October 16, 2017

Agency Spotlight: Mission Market Promotes Healthier Eating for Their Clients

Author: Agency Relations

Catholic Charities Food Pantry, one of Second Harvest Food Bank of Central Florida’s feeding partners, has undergone a makeover. When clients enter the food pantry at Catholic Charities, commonly referred to now as Mission Market, they are suddenly immersed into the bustling streets of a farmer’s market.

The new pantry promotes client choice, with fresh produce displayed in a warm and inviting way, showcasing all the colors of a rainbow. Clients can walk through the doors and see to their right hefty amounts of produce abundantly displayed, and to their left a tall shelf full of various grains. Health and nutrition education material, available in English and Spanish, are also on display.

This new pantry model promotes health and wellness for the clients served at Catholic Charities. Vision and support from Senior Director of Operations, Julie Yetter, and the tireless energy of their Food and Facilities Ministry Manager, John Bonfiglio, have made this transition not just possible, but successful. Read More …

June 29, 2017

How the Culinary Training Program Changed My Life

Author: Guest Blogger

Chef Shandra - former Culinary Training Student at Second Harvest Food BankWhen I started the Second Harvest Culinary Training Program, it changed my life.

Before this program, I was an assistant manager at a gas station, but even with that job, it was still a struggle for my husband and me to keep our heads above water. When I heard about this program from a friend, I hesitated to call, at first. When I finally did, though, I never could have imagined how much my life was about to change for the better.

In the beginning, it was a huge challenge for me. My hours were cut to part-time at work, and we were relying on my husband’s small income. I was worried I would have to quit and find more work so we wouldn’t get behind on bills. Read More …

April 7, 2015

Meet Chef Terah

Author: Maria Conley, RD, LD/N

Meet Chef TerahAnother talented staff member has joined the Second Harvest team! Chef Terah joined the Nutrition team in February and she’s been busy cooking some great things up.

Read on to learn more about Chef Terah and the new opportunities she’s sharing with agencies.

Hi Chef Terah. What type of work are you doing with the nutrition program?

I’ve taken on the Nutrition Educator position and I’m so excited! I’m interested in working with agencies that would like to spread the message of healthy eating to their clients. One way to do this is by showing clients how to make healthy meals with pantry items.

When an agency is distributing food, I can set-up a station and show clients how to prepare food that is being distributed that day. For example, if potatoes are being distributed, I can show clients how to cook those potatoes in healthy ways. They can taste the potatoes I cook, and take the recipe to try at home themselves. Read More …