Suzi is a nutrition educator in Brevard County. As part of her job, she visits public schools to teach kids about how important it is to eat the right foods every day. One evening, as she was filling up her car with gasoline, Suzi was approached by a woman she had never met before.

The woman pointed to a youngster in a nearby vehicle, and said “My daughter just pointed you out as the woman who came to teach her class at school today,
is that right?” Suzi replied that it was. “My daughter also said that to be  healthy, she needed to fill up half her plate with fruits and vegetables, is that right too?” said the woman.

Suzi was pleased that the girl had gotten the message she was trying to get through, and replied ‘Oh, yes!” with pride.

Suddenly she noticed the mother tearing up, and unable to speak. After a minute, the woman was able to explain that she works two jobs, and still struggles to provide enough food for her family. She said that she knows fruits and vegetables are best for ‘her babies,’ but that the cost of adding them into the family’s meager diet was usually just too much.

The mother related how she struggled to simply meet the family’s calorie need, let alone the nutritional requirements of a healthy diet. Suzi relates that it was all she could do to keep from crying herself. She explained to the mom that ‘trying’ is really the best that anyone can do. She mentioned that frozen fruits and veggies can sometimes be cheaper than fresh, and just as nutritious. The mom was also reminded to stress to her kids the importance of eating the produce that was served to them at school through the free breakfast and lunch programs.

After a few more tips on making soup from frozen veggies, Suzi was on her way back home. As she drove, she thought how brave the mother had been to approach a stranger on behalf of helping her children eat better. She hoped that her messages had been encouraging, and felt sad that so many little people are
living without the kinds of food they need to grow and thrive.

At Second Harvest Food Bank, we’re moving more pounds of fresh produce than at any other time in our history. Still, we’ve reached a point where our ability to provide more of these highly nutritious products to the community has reached its end. We’re simply not able to take any more fruits and vegetables in our current facility’s cooler and freezer capacity. Sadly, more than two million pounds of available fresh produce were turned away last year due to lack of
adequate space.

For this reason, Second Harvest Food Bank is pressing on with it’s Building Solutions to Hunger capital campaign. A new, 100,000 square foot facility is planned, that will ensure no more turned away products for decades to come. For more information, please visit www.showmercynow.org

With the holidays rapidly approaching, most of us are preparing for a time of celebration and gift-giving. Yet for many children attending Central Florida Public Schools, this season will prove to be a particularly difficult one.

As many as 222,000* Central Florida students are receiving free or reduced cost lunches through the federally subsidized School Lunch Program because their families are struggling.

As a way of addressing this need Second Harvest is providing 18 Orange County elementary schools with Hi-Five Kids Packs – Kid friendly, shelf-stable packets of food product meant for weekend consumption. Each pack provides enough caloric content for a day to youngsters 6 to 8 years old.

In Orange County, which has 125 elementary schools, almost one fourth have free-lunch eligibility rates exceeding 95%. Osceola County reports a disturbing figure indicating that 70% of their students are now on the  eligible list for free lunch, up from 63% four years ago. *

Childhood Hunger and food insecurity are on the rise, not just locally but nationwide. Participation in the program has increased dramatically as we weather the worst economic crisis since the Great Depression. Free school lunches do not address what occurs when children lack access to school cafeterias over the weekend. The Hi-Five program helps narrow that nutritional gap. Additionally, studies clearly show a correlation between proper nutrition and academic performance.

Our Hi-Five program has grown from 5 schools in 2006 to a projected 20 schools this year. To-date, Second Harvest has gotten more than 134,000 packs into the hands and tummies of needy children.

Our latest addition is Tildenville Elementary which received its first delivery this week. By December, Cape View Elementary in Brevard County will join the others.  Our hope is that the Hi-Five program will not only feed children, but help ease the economic burden experienced by struggling families.

As one parent told a faculty member not long ago: “I rely on the food I get from the school to calculate my monthly budget.”

*Sources:

Laura Kozar, Food and Nutrition Services OCPS
Free-school-lunch program soars as more area families struggle – Orlando Sentinel, Dave Weber

Santos Maldonado
Childhood Hunger Programs Manager

It was a morning of great celebration at Second Harvest Food Bank of Central Florida.  In a very special ceremony outside our loading dock, one of our longest-serving and best corporate partners came by for a look back at our history together, and also brought the Food Bank one step closer to realizing its future vision for the community – by announcing a $500,000 gift and pledging to give us 20,000 pounds of fresh produce during the next year.

For twenty years, Walt Disney World has reached out to help Central Floridians in need through support of the Food Bank’s mission.  The company is one of very few that literally  helps the Food Bank in every manner possible—through incredible food donations, through financial support, and through volunteerism. Disney’s deep and enduring support of hunger relief has directly touched hundreds of thousands of lives in our community over the past two decades. 

Children, seniors, working poor families, homeless, and others have received the vital food assistance they needed because of this generosity.  To help keep that nutritious help going, this morning we learned of a new commitment from Disney to provide an additional 20,000 pounds of fresh fruits and vegetables over and above the normal prepared and perishable food donations received daily through their Disney Harvest program. These products are the very food items that low income families cannot afford on their own, and represent added health and vitality for all who will receive them.

But neither the Food Bank or our great partners have the luxury of resting on our laurels when it comes to alleviating hunger in our community. Far too many people still go to bed hungry, and have no idea when or where they’ll next sit down for a nutritious meal. At the same time, and despite record-setting years of food distribution, Second Harvest Food Bank has become very challenged by infrastructure.  

Simply put? We’ve run out of space, but the need continues to grow.  Through the “Building Solutions to Hunger” capital campaign project, the Food Bank will position itself to continue growing into our community’s need for decades to come. It is estimated that more than $1.4 Billion worth of food will move through the planned 100,000 square foot facility on Mercy Drive over the next twenty years.   

To help Second Harvest Food Bank realize this vital future vision, Walt Disney World has committed $500,000 toward the completion of the new facility, which we hope to occupy before the end of 2012. This gift will recognize the contribution of volunteers to our mission, and will dedicate the volunteer work area and volunteer break room areas of the new facility.    The generous support is another step toward the $10 million philanthropic goal of the campaign, and will help set the bar for other caring contributors going forward.

 So … On behalf of a grateful community and the board of directors, volunteers and staff of Second Harvest Food Bank, thank you to Minnie, Mickey, and all our friends at Walt Disney World. It definitely takes some magic now and then to accomplish big steps forward in hunger relief, and we definitely had some of that this morning!  

For more information on the Building Solutions to Hunger capital campaign, please visit www.showmercynow.org   

Video and photos of this morning’s announcement:

Greg Higgerson
Vice-President, Development

Sandra is a single mother of two who works as a shift manager at a local fast food chain. Earlier this year, Sandra was at work when she felt a strange, racing heart sensation. She didn’t want to go to the doctor.

“That’s for wimps,” she thought.  

She didn’t think of herself as the kind of person that called in sick to work for something like that. Still, the sensation eventually reached a point where she felt nearly ready to pass out one day.    

A doctor at the walk-in clinic told her that her blood pressure was dangerously high, and that she should go to an emergency room. Once at the hospital, another battery of tests showed that Sandra’s potassium and magnesium levels were far too low.  

As an African-American woman, she was predisposed to high blood pressure, and the fast food she grabbed at work out of convenience was simply not good for her. She was prescribed a diet high in fresh fruits and vegetables, along with mild regular exercise and pressure-lowering medication.   

She said “I asked them, Do you know how much it cost to eat those healthy foods?  It’s expensive!”

Sandra has since lost weight, but admits she has a ways to go. Because of the time spent away from her job, Sandra fell behind on her rent payment.  

“Each one of those doctor visits ended up taking a big part of the day—but at least my job provides insurance,” she said. After calling the 211 help line, Sandra was able to get help with both her rent, and with access to the healthier foods she needs.   

Second Harvest Food Bank of Central Florida is distributing millions of pounds of fresh fruits and vegetables for our area’s low income citizens every year. After getting help, Sandra said “I thought my kids and I were going to be out on the street. I am forever grateful.”  

September is Hunger Action Month. To play a role in ending hunger and learn more, visit: http://www.CFLHungerAction.org

Special Message – Your Support is Requested
The need for food is at an all-time high in our communities. Children, the working poor, people who cannot find jobs, senior citizens and more are in need. Critical federally funded nutrition programs are at risk of losing millions of dollars of support. Current budget proposals in Washington recommend huge cuts.

What does this mean for Central Florida?
If the current proposals were passed by the Senate in the next couple of months, the equivalent of over one million meals could be lost for Central Florida.

-  There would be a significant decline in the amount of TEFAP (The Emergency Food Assistance Program) food.
-  There would be millions less in SNAP (Food Stamps) for our area.
-  WIC (Women Infant & Children) would be cut back significantly impacting women, infants and children.

Action Required: Call State Senators Nelson and Rubio as well as your U.S. Representative’s offices. The phone numbers are below. When you call, you will most likely not be connected to the Senator or Representative, you will be speaking to a legislative aid. They track every call so it’s important to call. When the number of calls starts to add up, they pay attention. You are the voice of the people who are most vulnerable when you’re speaking to these elected officials and their staff.

Simple Message to deliver
-  We want you to reduce the deficit – but not on the backs of hungry and poor people.
-  If possible, tell a personal story of someone you know that is need. (a neighbor, friend, kids, seniors, unemployed)
-  Protect the funding around the programs below. The House passed bill H.R.2112 on June 16 to cut millions from them. Ask them to turn this around with the Senate.
              -  SNAP, formerly Food Stamps / WIC (Women, Infants & Children) 
              -  TEFAP (The Emergency Food Assistance Program)

Collaboration
Second Harvest Food Bank of Central Florida is working in collaboration with Feeding America, of which we are a Member; Bread For The World and FRAC (Food Research and Action Council). We all share the common interest of these federally funded programs and the benefits for people in need.
                          
Contact Information:

Senator Nelson
Washington: 202-224-5274
Orlando: 407-872-7161

Senator Rubio
Washington: 202-224-3041
Orlando: 407-254-2573

Representative Sandy Adams
Washington: 202-225-2706
Oviedo: 407-977-7601

Representative Corrine Brown
Washington: 202-225-0123
Orlando: 407-290-9031

Representative John Mica
Washington: 202-225-4035
Maitland: 407-657-8080

Representative Daniel Webster
Washington: 202-225-2176
Winter Garden: 407-654-5705

Representative Richard Nugent
Washington: 202-225-1002
Brooksville: 352-799-8354

If you prefer to write a letter to some of the officials that works well. Any communication on this topic can make a difference. Please pass this message along if possible. Thank you!

If you need further information, please do not hesitate to call:
Dave Krepcho, President/CEO, Second Harvest Food Bank of Central Florida
Office: 407-295-1066, ext. 38
Mobile: 407-718-6936

Related Articles:

- Punishing the Poor
- House Passes Harmful FY2012 Agriculture Appropriations Bill
- House Debates Funding Cuts For Food Safety, Nutrition Programs

Veggies Fresh from the Farm

We have been receiving lots of cabbage, onions and squash in the warehouse lately. Do you know the disease-fighting power these veggies have? They are too healthy to be ignored!

CABBAGE
 
Cabbage can help lower cholesterol and reduce your risk of bladder, colon and prostate cancers. Sautéing is one of the healthiest ways to cook cabbage because it preserves nutrients. Overcooking destroys nutrients.

ONION
 
Onions have heart and cancer-fighting benefits. When peeling an onion, peel off as little of the outermost layer as possible. Nutrients are most concentrated in the outer layers.

SUMMER SQUASH

Fortunately, this entire vegetable is edible. No peeling required. Summer squash is an excellent source of Vitamin C and is packed with other nutrients like Vitamin A, B and K. Eat up to keep your immune system strong!

Healthy & Delicious! Try Eating Them a New Way.

• Raw or cooked tender, you can always transform large leaves of cabbage into a wrap! Fill with tuna salad or make stuffed cabbage.
• Cook cabbage and onions with your favorite sausage…Mmm!
• Sauté onion in pan with garlic and olive or canola oil. Add cabbage, spices, and small amount of water. Cover and cook until tender. You can do the same with squash.
• Boil cabbage, onions and squash into your favorite stew.
• Add pieces of diced squash to rice or pasta salad.
• Add squash to your spaghetti sauce or lasagna.
• Roast squash with garlic and oil. Drizzle with balsamic vinegar and sprinkle with pepper and a pinch of salt. Better yet try this grilled or with your favorite grill seasoning! 
• Try raw slices of squash with your favorite dip.

What are your favorite ways to eat cabbage, onions or squash?

Reference: www.whfoods.com

Maria Ali, RD, LD/N
Nutrition Manager

We recently completed GROSS with a group of kindergarten and first graders. Every week a different color family was highlighted. The one week I cringed at was the blue and purple week, simply because prunes haven’t been the most popular with any of the other age groups. I certainly thought this younger group of kids would be pickier than the others.

Well guess who surprised me?
The children loved the prunes so much they even took some home.

Prunes, which I promoted as “dried plums,” are a great treat to give children instead of candy. Naturally sweet and filled with antioxidants, this little fruit will provide a health boost to your whole family.

Ways to Eat Super Duper Prunes:

- You can eat them right out the bag … delicious!
- Chop them up and add to cereal, yogurt, or a peanut butter sandwich.
- Eat as a snack with cheese.
- Make Turkey Dunks: Roll up pitted prune halves with small pieces of turkey breast. Dip in honey mustard. (Recipe courtesy of: California Dried Plums)

Now what about these scallions?

The second recipe that was made with the children was Fiesta Black Bean Salsa. Sounds fun already doesn’t it? The party is in the colors. This recipe includes all 5 color families. There’s no simpler or tasty way to eat all your colors.

Black beans – blue/purple
Corn – yellow/orange
Scallions and cilantro – green
Tomatoes – red
Garlic – white

The kids willingly added the scallions and cilantro to their salsa. Woo-hoo! Give it a try yourself.

Fiesta Black Bean Salsa

Ingredients:
2 (15 oz) cans black beans, drained & rinsed
1 (15 oz) can of corn, drained & rinsed (“no added salt” variety recommended)
2 medium tomatoes, seeds removed, diced
5 scallions, diced
1/8 to 1/4 cup chopped fresh cilantro, or to taste
2 cloves of garlic, finely chopped
2 TB of canola  oil
2 TB Lemon or lime juice, add more if needed
Salt to taste
*Optional: Cumin or Pepper to taste

Directions:
Mix all non-liquid ingredients together in a large bowl.
In a cup, mix together oil and lemon juice, then pour into large bowl and mix all together.
Season with salt, *other spices or extra lemon juice as desired. Serve with no-added salt tortilla chips or with a meal.
(Recipe courtesy of: Oregon State University Extension Service)

Enjoy!

Maria Ali, RD, LD/N
Nutrition Manager

By Kristina LaRue, Nutrition Intern at Second Harvest Food Bank

It’s National Nutrition Month! The American Dietetic Association designated the month of March to communicate the importance of making good food choices. This year’s theme is “Eat Right with Color.” This is the challenge to Americans— eat a variety of colorful fruits and vegetables every day.

Why does color matter?
• Not all plants are created equal—Each fruit and vegetable provides different nutrients and unique health benefits.
• Live it up with color—Eating the same fruits and vegetables over and over again is boring, especially when you are supposed to eat 5 a day. Including a variety of choices will help you to enjoy your food a whole lot more!
• Rev up the flavor—Fruits and vegetables come in all flavors. Add a twist to a dish by including a new taste. Eat the rainbow.
• Red—watermelon, pomegranate, strawberries, radishes, cherries, red peppers, red potatoes, rhubarb.
• Orange/Yellow—rutabagas, sweet potatoes, lemons, pumpkin, yellow tomatoes, apricots, pears, peaches, butternut squash.
• Green—zucchini, spinach, lima beans, collard greens, avocados, artichokes, green apples.
• Blue/Purple—blueberries, figs, blackberries, plums, purple grapes, prunes, raisins.
• White—cauliflower, mushrooms, garlic, onions, potatoes, turnips, bananas.

Take the challenge!

• Next time you are at the supermarket, put a new fruit or vegetable in your shopping cart!
• Make a list of the fruits and vegetables that you currently eat to figure out what colors you might be missing.
• Get creative—find new recipes that include fruits and vegetables. Make a fresh veggie dip, enjoy fruit smoothies, use dried fruits in trail mix.
• Keep ready to eat fruits and vegetables in the fridge.
• Double up. Increase the amount of veggies in the recipe.
• Have fruits for dessert.

Visit eatright.org for more information about National Nutrition Month. For more ideas and fun recipes visit fruitsandveggiesmatter.gov

Maria Ali, RD, LD/N
Nutrition Manager