Policy and Advocacy Update | Tackling Hunger in Washington D.C.

February 28, 2019

In February, our Policy & Advocacy team joined 1,100 passionate advocates in Washington D.C. for the National Anti-Hunger Policy Conference.  Co-hosted annually by Feeding America and the Food Research and Action Center, the conference is an exciting opportunity for anti-poverty and anti-hunger advocates to collaborate. We celebrated the bi-partisan 2018 Farm Bill – which reversed proposed cuts to federally-funded food programs.  We also geared up to fight attacks on food programs anticipated from the current administration.

NOTE: Photo courtesy of FRAC. Click to watch Congresswoman Blunt Rochester’s keynote address

Day 1 – Sunday – “We’re Not Going Back!”

We spent our first morning learning from fellow food bank representatives about new opportunities to use client-level service data to influence policy and advocacy. Then, during lunch, Congresswoman Lisa Blunt Rochester (D-DE),  ignited the room  with a powerful keynote address.  She reminded us that we have come so far in our advocacy to provide neighbors with the basic human right of food, and encouraged us to continue challenging attacks on these programs.

NOTE: Photo courtesy of FRAC. Click the photo to view Mayor Benjamin’s speech

Day 2 – Monday  “The Rent Eats First”

Our second day kicked off with another outstanding speaker: President of the US Council of Mayors, the Honorable Steven K. Benjamin of Columbia, SC.  He spoke about addressing the root causes of hunger, including institutional racism, limited access to financial education, insufficient wages, and the “unlivable” cost of living in cities across America.

He highlighted income volatility – citing recent studies that show half of US families can’t pay for an unexpected $400.00 bill.  Our Food Bank learned this firsthand during the recent government shutdown, when we saw a spike in need from people who had never required food assistance before, but found themselves two paychecks short and unable to cover their expenses.

Day 3 – Lobby Day! – SNAP benefits inadequate for Bay Area’s hungry

L Meg Davidson, Food Bank Associate Director, Policy & Advocacy, R Paul Ash, Food Bank Executive Director

By Day 3, we were all ready to take our anti-hunger priorities to Capitol Hill, where we met with staff members for Senators Kamala Harris and Diane Feinstein. We also connected with staff members of Congressman Jared Huffman, who actively supports our advocacy efforts on behalf of his constituents in the northern coastal region, including Marin.

We thanked them for their leadership and asked that they turn their attention to the inadequacy of benefits for current SNAP (food stamp) recipients.

 

Right now, the average SNAP recipient gets $1.49 per meal, which we know with the cost of living here is simply impossible to stretch. We were joined by Patricia, a Contra Costa County resident, who shared her personal experience of having her SNAP benefits cut to just $15 per month.  We are asking Congress to reevaluate the criteria used to determine how much money a household can get in SNAP benefits.

The Conference was an energizing reminder that we are not in this struggle alone.  We are part of an incredibly diverse and tireless community of advocates and elected officials who have never stopped fighting for policies that feed and protect our neighbors who need us most.

 

Nutrition Education | Spring Clean Your Fridge

February 26, 2019

If you’re like us, then you can’t wait for the rain to finally pass so you can get started on your annual “spring cleaning” tasks. Word to the wise, don’t forget to add your pantry and refrigerator to the list! Being mindful about what food we have on hand can help us cook healthier meals and eat better. Our Nutrition Education Team has put together some tips that will lead to a cleaner kitchen and a healthier you!

Know Where to Store Your Fruits and Veggies

Storing fruits and veggies in their proper place means more space in your fridge and more time to enjoy these healthy foods, as they will not spoil prematurely.

  • Store in a cool, dark place (such as a pantry) but NOT the fridge: potatoes, onions, winter squash, yams and sweet potatoes. The cold temperature of the fridge can cause them to sprout.
  • Store and ripen on the counter: bananas and tomatoes. You can ripen fruits like avocados, melon, and stone fruit on the counter too, and then refrigerate.
  • Refrigerate: berries, broccoli, greens and grapes.

What’s more, don’t handle, wash or cut your produce until you are ready to use it. Keeping them ‘as is’ from the grocery store as long as possible will ensure your food stays fresh longer.

Keep Food Safety in Mind When Stocking Your Fridge

Store ready-to-eat foods, fruits, vegetables, and dairy ABOVE uncooked meats, eggs, and fish in your refrigerator to avoid cross contamination. That way, if raw eggs or meat drip onto anything, it will be the bottom of your fridge, instead of leaking onto other foods.

Don’t be Fooled by “Best By” or “Sell By” Dates

Code dates, also called “Best By”, “Sell By” or “Use By” dates can be confusing. These code dates indicate a food’s peak flavor and quality, but they are not USDA-regulated safety dates, nor are they reasons to throw food out. Food is often good far past its code date.

Did you know that canned vegetables can last anywhere from 1.5 to 5 years past their code date? Dairy products such as milk and yogurt can last anywhere from 7-10 days past their code date. If properly stored in your freezer by the code date listed on the package, meats can last for many years past that date.

Shop Your Freezer Before Heading to the Store

Your freezer can store wonderful meal staples like meat, soups, and frozen vegetables. Make meals new again by making a batch of cornbread to go with that soup or chili you found in the freezer. Use frozen veggies in a weekend brunch frittata, or poach that frozen chicken and make it into tasty tacos. Check out our Yum Videos for more recipe inspiration!

Food Bank Mini Team Favorites: Broccoli Recipes to Enjoy This Spring

February 22, 2019

The Food Bank ‘Mini’ team lives to figure out-of-the-box ways of delivering fresh, nutritious food to our neighbors in need. In the spirit of the ‘minis’ hanging out in the Broccoli Forest, we asked members of our Nutrition Education team to help us out with a few broccoli recipes. They pulled up a few delicious ideas from our friends at EatFresh.org.  Enjoy!

BROCCOLI SALAD

INGREDIENTS

4 cups broccoli – washed, trimmed, and cut into bite-size pieces
½ cup raisins
¼ cup red onion – diced
¾ cup radishes – thinly sliced
⅓ cup mayonnaise
2½ tablespoons low-fat plain yogurt
1 tablespoon sugar
1 tablespoon red wine vinegar or apple cider vinegar

PREPARATION

*In a medium bowl: combine broccoli, onions, raisins and radishes.
*In a small bowl: blend mayonnaise, yogurt, sugar and vinegar.
*Pour dressing over broccoli and mix well.
*Refrigerate for at least 2 hours before serving. (This will help marinate the ingredients but is not essential.)

POTATO BROCCOLI CHEDDAR SOUP 

INGREDIENTS

2½ cups broccoli chopped and steamed until tender, frozen broccoli
2 cups cooked chicken chopped or shredded (optional)
3 potatoes chopped, with skin on or off
2 cups shredded cheddar cheese low-fat if possible
2 tablespoons butter
½ onion chopped
½ celery chopped
¼ cup flour
¼ teaspoon pepper
1 dash paprika
1 pinch of salt
3 cups low-sodium chicken broth
2 cups skim milk

PREPARATION

*Melt butter in the bottom of a large soup pot.
*Cook onion and celery in butter over medium heat.
*Add flour, pepper, salt, and paprika and stir until smooth.
*Add broth, milk, and potatoes. Keep stirring until the mixture boils and thickens.
*Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
*Stir in cheese and broccoli.
*Cook over low heat until cheese is melted.
*Add chicken, if using.

Ana’s Story | For The Children

February 21, 2019

The early morning sun was just starting to shine through the windows of the multipurpose room at Daniel Webster Elementary School in San Francisco’s Potrero Hill neighborhood, but that couldn’t hide the smile on Ana’s face. The mother of two was picking up groceries at the Food Bank’s weekly Healthy Children Pantry at her daughter’s school when she came upon something she didn’t quite expect.

“Take a look at this honey – there’s fish today!” she said to her youngest daughter, 4-year-old Genesis. “Yes, fish! Bring it on!”

Ana has been coming to the pantry at Daniel Webster since her 7-year-old older Xochitl was in kindergarten – not out of choice, but out of necessity. “Especially living in a place like San Francisco with high rent, sometimes it’s like ‘if we pay rent we don’t eat’ … and unfortunately, that shouldn’t be that way. But that’s how things are right now.”

WORKING LONG HOURS

Not being able to get ahead isn’t for a lack of trying.  Ana’s husband puts in long hours as a construction worker. She’s working hard too, volunteering at the school in the mornings before heading off to her full-time nonprofit job, then returning to school to get her girls. She spends many evenings volunteering with the school’s PTA and ELAC – English Learners Advisory Committee.  “I do it all because I don’t care about just my children, but all children in the school and the district,” Ana says.

SAVING FOR KIDS’ EDUCATION

She hopes for a day when rents aren’t so high in the city, allowing all families to thrive.  Until then, she’s glad for the little things, like finding fresh fish at our Healthy Children Pantry and fresh fruits that make her young daughters smile when they bite into them.  To her, it’s about making sure her kids live a better life than hers.

“This pantry helps us save money, especially with the housing crisis. I mean look at this milk,” she says, pointing to the gallon she’ll take home today. “It would probably cost $6, and the fish would probably cost about $20.  We know this all adds up every month to big savings that I hope I can use for a healthier future for my kids.”

Food Bank Innovations | VolunTOURism

February 19, 2019

Terry Hardie is a retiree, living with his wife in Boulder Colorado, so it was a little strange spotting him so far from home, bagging rice in our San Francisco warehouse.  Even more strange, perhaps, is that his involvement at the Food Bank was courtesy of a well-known cruise ship line.

For the past 2 years, Crystal Cruises has been developing a program that encourages passengers, like Terry, to not only enjoy each port-of-call in leisure, but to also do something special to give back to the local communities in some way.

Marco Estrada, Shore Excursion Manager with Crystal explains, “We call it ‘You Care, We Care.’ Our off-shore itinerary now includes options to visit specially-selected nonprofits, where passengers can volunteer.  So far, it’s been very well-received, with hundreds of visits logged in places like San Francisco, Columbia, and Thailand.”

Terry says he regularly volunteers at home, so doing so while he vacations is very natural.  “I’m one of those people who can’t sit still for very long. I like to be active and productive in my daily life, so when I learned about this opportunity while vacationing with my wife, I decided to make a go of it and come out here today to help feed less fortunate people living in San Francisco.”

Over the past two years, the Food Bank has seen several groups from Crystal Cruises stop by the warehouse and give a few hours of their time.

“When you’re pushing out millions of pounds of fresh fruits and vegetables every year, every set of hands counts,” says Food Bank Community Engagement Manager Cody Jang. “We applaud Crystal Cruises for partnering with us.  We certainly get something out of the deal, but we also hope passengers come away with a better understanding that hunger exists everywhere – including a beautiful tourist destination like San Francisco.”

Estrada says as far as they know, Crystal is one of the only cruise ship lines that has ventured in this direction, but he thinks ‘volun-tour-ism’ will only grow as more people with the means to travel continue to recognize the power of altruism.

Click here for more information on the “We Care You Care” program.

Food Policy Spotlight | Protect CalFresh/SNAP

February 13, 2019

Thousands of CalFresh (food stamp) recipients in our community are at risk of losing their benefits and going hungry. We need your help to protest proposed changes for SNAP/food stamp eligibility.

YOUR VOICE MATTERS

Will you take a moment right now to join us and voice your opposition to this harmful proposal?  We only have until April 2nd to step up and protect our neighbors before the rule can be considered final. By adding your opposition to the Federal Register, you’re letting the government know that you won’t support a rule that will increase hunger and poverty in your community.

This proposal would punish workers who are struggling to find steady employment by taking away their food assistance, which won’t help them find a better job or find work faster. Imagine your last job search.  Now imagine doing it on an empty stomach and no idea how you will pay for your next meal.

UNEMPLOYED AND UNDER-EMPLOYED NEIGHBORS AT RISK

The USDA recently announced a proposed rule that would cut off SNAP (Supplemental Nutrition Assistance Program) benefits for people who are struggling to find steady work. Regardless of how hard they are looking for work or how few jobs that match their skill sets exist in their area, they could become ineligible for SNAP- after just three months – if they are deemed “able-bodied working adults.”

The proposed rule could also hurt people who have jobs, like this CalFresh client from San Francisco:

“I have a job, but my boss cut my hours and I barely had enough money to make my rent. CalFresh allowed me to eat regularly over the past six months, and I wouldn’t have been able to survive without it.”

CalFresh can often be part of the solution to helping people who are in between jobs by helping them take care of a basic need like food while they are looking for work.  In fact, more than 80 percent of participants are working in the year before or after receiving the benefit, which suggests that it’s helping them stay afloat when they hit hard times.

 

A Letter from Paul

February 5, 2019

Over the years, I have seen time and again how much more expensive it is to buy and eat healthy foods. We live in a society that has created a very efficient prepared, packaged, and processed food industry that turns out very cheap and high-calorie products. So for our neighbors constrained by budget, produce, for example, won’t give the same bang for your buck as a fast-food “value meal.”

I’m so proud of the way our Food Bank community has stepped in to bridge this gap and increased access to high-quality food for all. Your generosity enables us to provide plenty of fresh produce in the mix of options that people find in our pantries. In fact, two-thirds of the food we distribute is produce and other high-protein foods, such as dairy and eggs.

Through our Nutrition Education program, we’re ensuring that neighbors know how to prepare healthy meals with the food we provide. We also encourage participants to make healthier choices long-term and offer tips for shopping for nutritious foods on a limited budget.

Our participants know they can count on us week in, and week out — not only for great food, but for the resources and information they need to make great meals. In the same way, the Food Bank relies on our monthly donors who provide consistent support, month after month, all year long.

Our monthly donors are such a gift to us because their consistent support provides the financial security we need to make long-term decisions such as expanding our facility in Marin. If you aren’t a monthly donor already, I encourage you to consider becoming one. All February long, Gilead Sciences, Inc. is generously offering to match all new and increased monthly gifts for a full year, up to a total of $125,000.

This year, with your support and the support of our monthly donors, we look forward to doing even more of what we do best: feeding people.

Thank you for your continued partnership in this work.

With gratitude,

Paul Ash, Executive Director,

San Francisco-Marin Food Bank

Food Bank ‘Mini’ Team Favorites: Sweet Potato Recipes to Warm Your Heart

February 1, 2019

The Food Bank ‘Mini’ team lives to figure out-of-the-box ways of delivering fresh, nutritious food to our neighbors in need. In the spirit of the ‘minis’ scaling “Mount KilaYAMjaro”, we asked members of our Nutrition Education team to help us out with a few sweet potato recipes. They then pulled up a few delicious ideas from our friends at EatFresh.org.  Enjoy!

SWEET POTATO HASH

INGREDIENTS

¼ cup vegetable oil
2 cups frozen or fresh chopped bell peppers and onions
2 pounds sweet potatoes (about 2 medium sweet potatoes) peeled and cut into small cubes
1 teaspoon cumin
1 teaspoon salt
1 teaspoon red pepper flakes

PREPARATION

*Heat oil in a large skillet over medium-high heat.
*Sauté bell peppers and onions until tender, about 5 minutes.
*Add remaining ingredients and reduce heat to medium.
*Cook for 20 to 25 minutes, stirring every 2 to 3 minutes.  Sweet potatoes may begin to stick to the skillet, but continue to stir gently until they cook through.
*Serve while hot.

SWEET and SAVORY BURGER

INGREDIENTS

2½ cups Sweet potato cubed & peeled
2½ cups Onion chopped
3 Garlic cloves chopped
1 cup Oats
1 teaspoon Ground cumin
¾ teaspoon Salt
1 tablespoon Vegetable oil divided
6 Lettuce leaves
6 1.9 ounce whole grain buns
2 Tomatoes sliced
Nonstick cooking spray

PREPARATION

*Place sweet potatoes in a large saucepan; cover with water and bring to a boil. Reduce heat and simmer for 15 minutes or until tender. Drain.
*Heat a large nonstick skillet over medium heat. Coat with cooking spray. Add chopped onions and garlic and sauté 5 minutes or until tender.
*Place sweet potato, chopped onion mixture, oats, cumin, and salt in a food processor and process until smooth. Divide mixture into 6 equal portions, shaping each into 1⁄2-inch thick patties.
*Heat 1 1⁄2 teaspoons oil in pan over medium heat. Add 3 patties to pan and cook 4 minutes or until brown. Carefully turn patties over; cook 3 minutes or until brown. Remove cooked patties from pan, put on a plate and repeat procedure with remaining oil and patties.
*Place onto buns with lettuce, tomatoes and other condiments of your choice and serve.

 

 

Camp Fire Relief | Bay Area Food Assistance Continues

January 28, 2019

“I got up that morning at 8:30 and looked outside and it was pitch black,” said Jean Bauman, a retiree who lived in Paradise, California. “I went back into the bedroom and I said to my husband Jim, ‘You’ve got to get out of bed.'”

At first, Jim and Jean were hoping the Camp Fire would be contained before reaching their small home. What they didn’t know was that the raging inferno was devouring an entire football field of land every second.

IT WAS TOO LATE

An hour later, fiery chunks of debris were pelting the couple’s home. When it was all over, they were left with nothing but their brick chimney and charred sludge and debris. “We lost fifty years of everything in that house,” Jean said. “It’s numbing.” The couple is now navigating insurance to begin rebuilding their house and their lives.

Help has arrived in the form of weekly food distributions, bolstered by weekly deliveries from Bay Area food banks that have been providing tons (literally) of fresh groceries every week.

“We had a suspicion that once things settled down in Paradise, that the community was going to need some food assistance,” said Barbara Abbott, Food Resources Director at the Food Bank.  “The call eventually came in December, and we have been sending full truckloads of fresh produce, protein, beverages and snacks ever since.”

THANKFUL FOR FULL BELLIES

The food assistance is starting to make a difference, helping people like Martin and Ashley feed themselves, as well as their two young children, Lilliana and Rylee.

Martin moved his family from Kansas to Paradise to help with his ailing mother after she recently suffered a stroke. And while the family didn’t lose any property in the fire, they did lose stability. Martin was due to start a logging job the day the Camp Fire started. Logging jobs have since dried up and now the family finds itself visiting the food distribution site in nearby Chico to help provide nourishment until things get better.

“The food got us through,” Ashley said. “It’s been filling in the gaps.”

While Martin hasn’t found a job yet, he’s still searching every day and he’s confident he’ll find something soon.   “It’s a lot easier to go to sleep and focus on finding a job when you know your kids aren’t hungry,” he said. “We’re thankful for having full bellies.”

Home-Delivered Groceries Foster Connections, Community

January 25, 2019

It’s a chilly Thursday evening when Samantha and her 7-year-old son, Taye, are climbing the stairs in a multi-story apartment building in San Francisco’s Richmond District. They’re here to deliver a bounty of fresh food to the Pham family – part of the Food Bank’s Home-Delivered Groceries program. And yet, the food is just part of the equation. Their knock on the front door is followed by a warm greeting, smiles, and hugs all around.

Longtime San Francisco residents, Mr. and Mrs. Pham have come to think of Samantha and Taye like family. The Phams grew up in China and Vietnam and moved to the United States after the Vietnam War. The couple settled in San Francisco, and Mrs. Pham says she has always enjoyed how welcoming and accessible the city has been for them.

Long retired, Mr. Pham has limited mobility and rarely leaves their second-floor apartment. Mrs. Pham also has trouble moving around, after suffering a debilitating back injury during the war. Despite these hardships, the Phams stay positive, and appreciate the friendly conversations and nutritious food that Samantha and Taye bring to their doorstep every week.

“For me, it’s very hard to get outside and go to the store, so we are very thankful that this food is brought to us. And, we always look forward to seeing Taye and Samantha every week,” said Mrs. Pham, beaming at Taye, who during this evening’s visit had joined Mr. Pham in his favorite chair.

Major Milestone for Home-Delivered Groceries Program

In December, the Food Bank’s Home-Delivered Groceries Program made its 250,000th delivery. To mark this milestone, San Francisco Supervisor Sandra Fewer joined us and our partners from Richmond Neighborhood Center and Richmond Senior Center to pack groceries for the Pham family and many other HDG recipients.

“Food security is a critical part of what makes and sustains a healthy neighborhood,” says Supervisor Fewer. “This dynamic Home-Delivered Groceries program allows seniors, the fastest growing population in the Richmond District, to age-in-place with community support.”

Founded in 2011, the Home-Delivered Groceries (HDG) Program serves 1,998 homebound seniors and 467 adults with disabilities in San Francisco every week. The program aims to provide nutritious food to vulnerable neighbors, as well as reduce loneliness and foster connections among community members.

“For thousands of homebound residents in San Francisco, a weekly knock on the door brings not only a delivery of fresh groceries but a friendly visit and some human contact with people who don’t get outdoors very much,” says Jillian Tse, Program Coordinator for the Food Bank.

The Power of Partnerships

The HDG program is funded by San Francisco’s Department of Aging and Adult Services (DAAS). Fourteen faith-based and community-based organizations coordinate volunteers and staff to make weekly deliveries. The Food Bank provides nearly 25 pounds of food (on average) for every recipient weekly, including chicken, pasta or rice, and fresh, seasonal produce. The food is tailored to the nutritional needs of seniors and people who are less active because of mobility challenges.

This program is needed now, more than ever, as the population of seniors in San Francisco continues to grow. In 2016, older adults comprised 20% of that population but are projected to rise to 26% by 2030.