Food Banker Spotlight | Nalleli Martinez-Prieto

April 19, 2017

Meet Nalleli Martinez-Prieto, Senior Nutrition Education Coordinator

What does a typical day at the Food Bank look like for you?

When asked this question, I can honestly say there is no “typical day” within Nutrition Education. Our work encompasses such a wide array of programming. One day I can be updating signs with nutrition tips on our shop floor in San Francisco, the next I might be in Marin leading a class about whole grains for seniors, and the following day I’m at a San Francisco school leading a kid’s class about “eating the rainbow.” However, I can say that a typical day always includes some form of communication, not only with the community, but in the community, and that to me is gold!

What’s your favorite thing about working at the Food Bank?

Being constantly present in the community. I’ve never been a fan of sitting behind a desk, so frequently engaging in two-way learning with community members is what I appreciate the most. I like having the opportunity to create empowering environments for our class participants to help them elevate the skills they already have. When I get to witness their success in trying a new food or preparing a new meal, I know I’ve succeeded.

Have you been personally impacted by your experience at the Food Bank?

I grew up in a food desert and never really knew it. My neighborhood was surrounded by every fast food option you can think of and only one grocery store within walking distance from home. My mom didn’t drive back then and getting fresh food was always a mission. Back then, I never considered what a food bank could do for us, but now that I know, I’m an advocate for the work that we do. The Food Bank is a bridge that gives people the opportunity to struggle less. My family had limited access to healthy food and little to no knowledge of what “healthy” was, and so I now strive to  share with others the valuable resources that are available that I wish my family knew about. The Food Bank has shown me how to be a passionate advocate for the work that I do, and it’s one of the reasons that I enjoy serving the community.

What motivates you to do what you do?

The small successes experienced every day by our class participants and agency partners motivate me. Nutrition is such a personal topic, which is so important for me to acknowledge every time I step out into the community. For example, in a previous class, I had a participant share that she used to drink three sodas a day and she accomplished the goal of reducing that to one. Change looks very different for each individual, and when I can encourage that change, it motivates me to continue doing what I do.

What’s something people might not know about you?

I know that some people already know this about me, but I’m a gamer.  It’s a big part of my self-care. I make sure to set some time aside each year to attend gaming expos. I love the nature of immersive storytelling that can be experienced via gaming and if you’re ever interested in chatting about it, come find me!

Tell us your best joke.

I’m not a fan of jokes, but can I share my favorite quote? “May you live every day of your life.” — Jonathan Swift

Nutrition Education: 3 Tips To Get Your Nutrition On!

March 3, 2017

March is National Nutrition Month, a perfect time to celebrate and highlight one of the San Francisco-Marin Food Bank’s organizational values: improving nutrition for our community members. Here are three things our Nutrition Education team suggests you can do to make healthier choices:

Incorporate MyPlate into your meal routine  

  • Make sure that half of what you eat in a day is fruits and vegetables. Fresh, frozen or canned produce can all help you meet that goal.
  • Choose lean proteins such as beans, chicken, tofu, turkey, eggs, nuts, seeds, and fish.
  • Although not every meal needs to include all five food groups, try your best to include as many food groups as possible in each meal. Ideally, meals should include at least three of the five food groups, and snacks should include two of the five

 

Read nutrition labels (Here are a few tips for gleaning the best information)

  • Labels only show the nutritional facts for “1” serving, so be sure to check the serving size! For example, you may be surprised to learn that just 1/2 cup counts as a full serving of cereal, so if you eat a full cup, you are getting double the calories and nutrients.
  • Percent Daily Values (% DVs) show if a food is high or low in certain nutrients. Five percent or less is considered low and 20% or more is considered high. For example, a serving that has 25% DV of sodium would be high in sodium
  • Ingredients are listed by weight, with the highest weight at the top of the list. If sugar (or another name for sugar) is listed as one of the top three ingredients, know that the item is going to have high sugar content, and so, it may be best to avoid choosing that product.

Choose whole grains

  • Adding grains to your daily meal routine is important, but make sure you’re consuming whole grains whenever possible. They’re higher in fiber, keep you feeling fuller for a longer period of time, and also aid your digestion.
  • Don’t let the packaging or colors fool you! To make sure that you’re actually choosing whole-grain products, make sure that the top ingredient on your ingredient list says the word “whole.”
  • Whole grains include brown rice, oats, and whole-wheat pasta. We recommend that half of your daily grains are whole grains.
  • Fun fact: Whole grains have three layers, each contributing essential nutrients for our body.

 

Want more nutrition tips like these?  Sign up for our monthly eNewsletter and/or follow us on Facebook, Instagram and Twitter.

Make the Healthy Choice the Easy Choice

January 31, 2017

Thanks to our generous supporters, the Food Bank will distribute a little more than 49 million pounds of food in the coming year – providing over 30,000 low-income families with nourishment each week.  But our mission is so much more than just receiving and distributing food.  We have a team of nutrition education experts, hard at work, developing new programs aimed at teaching participants how to make the most of the healthy food they receive on a weekly basis.

“Our goal is to make the healthy choice the easy choice for neighbors who receive food assistance,” says Molly Burke, the Food Bank’s Nutrition Education Program Manager.

She is particularly excited about the launch of two pioneer programs in 2017.  One centers on teenagers and the other will focus on pregnant women, new moms, and caregivers.

Teens Tackle the Kitchen” is a 4-week, interactive series that will engage teens in healthy competition to make the healthiest, tastiest meals and snacks they can using Food Bank ingredients.

“By making our cooking workshops fun and competitive, we’re hoping to engage teens more effectively,” said Burke.  “Learning how to cook healthy food from scratch encourages teens avoid unhealthy, processed foods and is a great skill that they can carry with them into adulthood.”

Senior Nutrition Education Coordinator Nalleli Martinez will head up the Food Bank’s other new program, “Healthy Moms, Healthy Babies.” It will encourage new mothers to think about nutrition not only for themselves, but also for their babies during one of the most important and often hectic times of transition in their lives.

“We know that good health depends on good nutrition right from the start,” said Martinez. “Our aim is to foster smart choices and behaviors that can boost mothers’ health, their babies’ health, and the health of their entire family moving forward.”

 

Steer Your Shopping Cart Toward Smart Choices

January 4, 2017

By Nalleli Martinez, Senior Nutrition Education Coordinator

Navigating a grocery store can be overwhelming, especially if you have a limited budget. With aisles and aisles full of favorite foods and tempting treats, all packaged beautifully, it can be easy to stray from your shopping list and go over budget.

We can help! Our Nutrition Education team has gathered some simple strategies to help you navigate grocery stores and steer clear of techniques that stores use to “nudge” customers into buying more or different items than planned. By being aware of the techniques used by grocery stores to “nudge” us into choosing certain products, you can avoid overspending while making “the healthy choice, the easy choice.”

Follow these simple tips to make sure that you are getting the biggest bang for your buck.

  • Stick to the perimeter of the grocery store: Here you can find the fresh and wholesome options that tie into our daily food group recommendations of fruits, vegetables, grains, dairy, and protein.
  • Avoid shopping the center aisles: These aisles are usually stocked with prepackaged foods that tend to be highly refined, meaning they have higher amounts of sugar, salt, and fats. Try making these once-in-a-while choices vs. every-day choices.
  • Remember that products are placed strategically: Grocery stores place items at eye-level that they want you to buy most, so they tend to be pricier. You can usually find less expensive options and store brands of the same product placed lower on the shelf. Don’t fret – compare ingredients and you can see that the majority of the time, they are identical.
  • Buy items close to their “expiration” dates: These items tend to be on a separate sale table or shelf. Expiration dates (also called code dates) are recommendations for peak flavor and quality. They are not safety dates. These dates are used by grocery stores to keep product moving, and the products that are rotated out can last a lot longer than their code dates (see attached code date extension flyer). Choosing items that are close to their code date can help you find good food at bargain prices. It has the added bonus of helping reduce food waste.

Our Nutrition Education team shares these same tips in workshops with our pantry participants. It’s all part of our approach to help participants make the healthy choice, the easy choice.

Want more tips like these? Check out our recent blog post, “Six Tips for Shopping on a Budget,” and join our email list.

Coming up – “Healthy Nudges: Making the Healthy Choice the Easy Choice.”  Nudges aren’t necessarily bad. As a matter of fact, we are working on incorporating healthy nudges into our very own Food Bank shop floor and at our community pantries. By utilizing these techniques that are commonplace at grocery stores, we are encouraging individuals and families to choose seasonal produce and to try new, different food items.

Nutrition Education: Six Tips for Shopping on a Budget

November 29, 2016

by Nalleli Martinez, Senior Nutrition Education Coordinator

At the Food Bank, our work doesn’t end once food is delivered to our pantries. Our Nutrition Education Team provides recipients with tips and tools for how to best use Food Bank ingredients to prepare healthy and filling meals. And, we strive to offer information in a culturally relevant way so that participants can find ease and comfort in connecting to the nutrition messages that we share.

In our “Shopping on a Budget” class, one topic that brings a smile to everyone’s face starts with the question, “Who could use a little extra money in their pockets?” The answer is almost always a unanimous chorus of agreement.

For most people, groceries are the second largest monthly expense after housing.
The good news is that people who use a food spending plan and shop carefully can cut their food costs by 20%. Yes, you read that correctly, 20%!

Here are six tips to help you save on groceries:

  1. Set a budget; it can be daily, weekly, or monthly.
  2. Make a shopping list, which will help you stick to purchasing only what you need.
  3. Freeze and store produce as space allows for later use in smoothies, stir-fries, soups, stews and much more.
  4. Don’t shop while hungry!
  5. Shop during sales. Find out when sales happen at your local markets or grocery stores. Typically, sales begin on Wednesdays.
  6. Visit your neighborhood food pantry. We’re here to help! If you are struggling to make ends meet, our food pantries in San Francisco and Marin can provide staple foods and produce to supplement your grocery purchases. Learn more here.

Our goal in Nutrition Education is to provide resources and information that everyone can use to improve their quality of life. In addition to the tips above, our workshops cover the “ins and outs” of navigating grocery stores and markets to facilitate healthy, cost-consciuous choices. What I love about these techniques is that they apply to everyone and anyone who steps into a grocery store, ready to brave the many aisles, shelves, and brands of food.

Want to get more tips like these? Sign up for our monthly eNews updates.

 

Eating the Rainbow

November 11, 2016

Nutrition classes teach kids healthy recipes

“Who can name some fruits and vegetables that are the color red?” asks Molly Burke, Program Manager of Nutrition Education at the Food Bank, to a group of excited 1st graders. And so begins a lively and energetic lesson on “eating the rainbow” — an exercise where kids have the chance to talk about the nutritional benefits (and deliciousness) of all the red, orange, yellow, green, blue and purple produce that they can think of.

rainbow-mid-2After learning about all the great things fruits and vegetables can do for their health, the students then help to cook the rainbow! Crunchy cabbage, carrots, snap peas, bell peppers, chicken and a homemade salad dressing are combined to make a Zesty Asian Chicken Salad.

“I love seeing kids get excited about eating healthy foods,” Molly says amongst shouts of “yum!” and “can I have some more?” “I hope this class encourages the students to continue eating colorful meals moving forward.”

You can see many of the tasty, affordable recipes we use on our partner site, EatFresh.org, like these 27 spinach recipes.Food in small bowls

Produce Pop-Ups | Fresh Look at Food Assistance

October 12, 2016

Recently, students at San Francisco State University were treated to a delicious, nutritious surprise:  bushels upon bushels of ripe green pears, baseball-sized onions, crisp orange carrots, and gigantic sweet potatoes – all free for the taking, right in the middle of the University’s bustling campus.

At first, passing students and staff were confused, but once they realized all the great food was for them, a long line formed. It didn’t let up for the next hour and a half.

It’s all part of “Produce Pop-Ups,” a new Food Bank initiative that aims to overcome barriers to food assistance among neighbors in need – especially people who might not consider themselves eligible, or who are simply unaware that food assistance is readily available.

“Produce Pop-Ups showcase the fabulous, seasonal produce that we distribute every day,” said Nutrition Education Program Manager Molly Burke, who noted that 60% of all food distributed by the Food Bank is fresh produce. “We are attracting new participants by dispelling misconceptions that the Food Bank distributes dented cans and bruised fruit.”

Paul, a junior studying business at San Francisco State, was delighted to happen by the free food stand: “The economy here is tough, and people oftentimes compromise on food. This is a really great option for us, a total bonus.”

Burke said the Pop-Up aims to reach people just like Paul, who struggle to make ends meet and sometimes put grocery shopping near the bottom of their to-do lists.

SF State Sophomore Toshi reveled in the abundance of pears, saying, “I need more fruit in my life.” As someone who enjoys cooking, she said the carrots and onions would come in handy for the stir-frys she often makes.

Early success builds hope for future

The Food Bank team hosted more than a dozen Pop-Ups since July, targeting high-traffic areas such as health clinics, community-resource fairs and even public libraries – places where neighbors in need congregate and seek out services. Nearly 1,700 people received free produce at our Pop-Ups, and more than 200 people were referred directly to our pantry network.

Pleased by the pilot’s successful run through the end of October, the Food Bank will push for additional funding and volunteer support so we can restart Produce Pop-ups next spring and expand them into Marin.

Help make our Spring Pop-Ups a reality with a donation.

Food Bank Cooking Classes Prepare Former Inmates to Re-enter Society

October 10, 2016

“At Transitions Health Clinic, we can see that, without a doubt, eating and health go hand in hand. When we think about health — a healthy body and healthy mind — the things you eat have a direct effect on your energy and well-being.”

That’s according to Joe Calderon, a community health worker at the Transitions Health Clinic who invited the Food Bank to teach nutrition classes at the site. The clinic provides a wide variety of care for former inmates re-entering society, including primary care, health insurance, and a food pantry.

“By teaching people how to take care of themselves — how to eat — it helps them understand their self-worth.”

Some clients were incarcerated for upward of 30 years. The life skills they once had have fallen out of use, and the outside world rapidly evolved while they were away. Cooking skills and knowledge about nutrition are at the top of the list, along with taking the bus, using a cell phone, debit cards, and computer skills.

molly-cooking-class
Molly Burke, the Food Bank’s nutrition education program manager, helps Calderon choose healthy snack options for the Transitions Health Clinic.

Molly Burke, the Food Bank’s nutrition education program manager, taught a three-week nutrition class at the clinic. She says participants talked a lot about what it’s like to cook on their own post-incarceration.

“Cooking has the ability to give us all the freedom to make our own healthy food choices,” Burke says. “It empowers us to treat ourselves well and take ownership over our lives and our health.”

So far, Burke has demonstrated how to make a sweet potato hash, breakfast smoothies, and hummus with foods commonly available from the weekly food pantry. The savory sweet potato hash was a hit with participants. They discussed different ways to tweak the recipe, such as adding eggs or beans and wrapping it all in a flour tortilla to make a hearty burrito.

“One of the easiest things to do after you’ve been in prison for so many years is to head straight for the ice cream and soda, and I was surprised at everyone’s willingness to taste all three of the dishes we made in the class,” Calderon says.

fruits-and-vegetables
2,962 people attended our nutrition education classes last year.

“A lot of people wanted copies of recipes and of the educational flyers showing, for example, proper portion sizes and how sugar affects the body. They were really very interested to learn those things.”

Calderon says he believes there’s a growing awareness about the challenges the prison system presents for inmates, and the best way to address them is one person at a time.
“We teach them how to cook right, eat right, think right, take care of their health, and get jobs. Successful re-entry saves the neighborhood.”

“What the Food Bank does with its partners, like Transitions Health Clinic, is the foundation of change. By teaching people who historically have been ignored how to take care of themselves — how to eat and how to reintegrate into society — it helps them understand their self-worth.”

Tips for Packing Healthy School Lunches and Snacks

October 10, 2016

School will be here before you know it. With the return of busy mornings and hectic evenings, packing healthy meals and snacks can feel like a big challenge. Our Nutrition Education team has rounded up some of their favorite tips and recipes to help make packing nutritious meals and snacks a breeze for family members of all ages.

Empower kids

Research shows that children who help make their own lunches are more likely to eat them at school. Simple, portable dishes are best. Check out these recipes for hummus and veggie wraps and peanut butter and banana roll ups, which kids can help prepare; these bean and corn pitas and tuna apple salad recipes are also great options to try.

Strive for balance

Meals do not need to be complex. Aim to include foods from at least three of the five food groups — fruits, vegetables, grains, proteins, and dairy — in every meal. And, try to provide two food groups in each snack.

my plate

Plan for leftovers
Double the yield on a recipe you make for dinner. Then package leftovers in single-serve Tupperware for an easy grab-and-go, home-cooked lunch.

Salads and other dishes that can be consumed cold are especially wonderful, since it’s not always easy to heat leftovers. Here are recipes for cold noodle salad and couscous vegetable pilaf, favorites that can be eaten hot or cold.

Prep ahead
Chop or spiralize veggies in advance. Zucchini/butternut squash noodles will stay fresh in the fridge for 3–5 days, and chopped vegetables like carrots, onion and pepper will last a week when refrigerated properly in a sealed plastic bag or Tupperware. Combine prepped veggies for salad and pack dressing in a small container; dress the salad when you are ready to eat it so the vegetables do not get soggy. If using veggie “noodles,” add sauce and protein (such as tuna, cheese or beans) in the Tupperware and heat it before eating for a healthy, filling meal.

Hard boil eggs on a Sunday morning. Place one layer of eggs in a pot, cover with water, bring to a boil, cover, turn off heat, and let sit in the covered pot for 12–15 minutes. Once cool, place eggs in the refrigerator for a quick source of protein on the go.

kids


The San Francisco-Marin Food Bank’s mission is to end hunger in San Francisco and Marin, where one in four neighbors is at risk of hunger. We envision a community where everyone is able to obtain enough nutritious food — in a dignified manner — to support the health and well-being of themselves and their families. We address hunger head on: from our pantry network and home-delivered groceries, to our nutrition-education classes and food-stamp enrollment, we work in many ways to nourish and empower neighbors in need. Learn more atwww.sfmfoodbank.org.

5 Tips to Make the Most of Summer Produce

October 10, 2016

Wondering how to keep summer fruits and veggies from spoiling too fast? Here are five tips from our Nutrition Education team to help you maximize freshness, reduce food waste, and enjoy tasty summer produce all season long.

1. Start with your shopping bag — Keep heavier items like melons and potatoes at the bottom of your bag and place lighter, more fragile items like peaches and tomatoes on top. This helps avoid bruising which could lead to early spoilage.

Groceries

2. Fridge, Counter or Pantry? — Produce emits gasses and ripens when exposed to warm temperatures, so refrigerating certain types of fruits and veggies can keep them fresher longer. Use these tips to help preserve great taste, texture and nutrition:

Refrigerator: berries, chard, cherries, cut/peeled fruits and veggies, green beans, peas
Counter (and then refrigerate as needed to help them last): avocados, bananas, bell peppers, melon, stone fruit (apricots, peaches, plums), tomatoes
Pantry (or other cool, dark place out of the refrigerator): potatoes, onions, garlic

cabbage

As a reminder, keep fruits and vegetables separate wherever they are stored to preserve best taste and texture. Keep strong-smelling foods like onions and garlic away from other foods, too.

3. Keep your items unwashed and whole as long as possible — Prepping produce speeds degradation, so only wash, peel or cut your produce immediately before you plan to eat or use it.

Squash

Sweet Potato

4. Glean produce that has started to go bad — If you find a bad spot on your summer squash, cut one inch around the entire perimeter of the spot to remove it. The remainder of the vegetable is still yummy and nutrient dense. If a molded cherry is in your basket, toss it. Mold can spread quickly, so removing compromised fruits or veggies keeps the rest of the batch fresh.

5. Use or freeze produce before it goes bad — Need some inspiration? Check out eatfresh.org for quick, healthy recipes using Food Bank staples. Preserve fruits and vegetables before they spoil by washing, chopping and storing them in the freezer in single portion baggies or Tupperware. Smoothies are a snap when you blend up frozen fruit and greens with milk. Adding frozen veggies to your favorite pasta sauce, soups, stews and casseroles is also a great way to use frozen summer vegetables.

Leading the Charge Against Food Waste

At the San Francisco-Marin Food Bank, summer is a time of abundance. Growers throughout the state share their bounty of melons, berries, peppers, summer squash, tomatoes, stone fruit and other amazing produce, and we are able to distribute these delicious and nutritious items to neighbors in need. Read how the San Francisco-Marin Food Bank pioneered the food waste movement by establishing the Farm to Family program, which in April 2016 provided its one-billionth pound of produce to food banks across the state.