IN YOUR FOOD PANTRY - Cookingmatters
I N YO U RF O O D PA N T RYF a c i l i t a t o rG u i d eP U B L I S H E D M O NT H 2 018Cooking Matters and related trademarks are the property of Share Our Strength. Use by Licensees Only.
LESSON1IntroductionAbout Share Our Strength and Cooking MattersNo child should grow up hungry in America, but one in five children struggleswith hunger. Share Our Strength’s No Kid Hungry campaign is ending childhoodhunger in this nation by connecting kids in need with nutritious food and teachingfamilies how to cook healthy, affordable meals. You can help surround kids with thenutritious food they need where they live, learn and play. Pledge to make No KidHungry a reality at NoKidHungry.org.Share Our Strength’s Cooking Matters empowers low-income families withthe skills to stretch their food budgets so their children get healthy meals athome, as part of the No Kid Hungry campaign to end childhood hunger inAmerica. Cooking Matters serves families across the country through hands-on,six-week cooking courses; interactive grocery store tours; and mobile, online andeducational tools. Participants learn to shop smarter, use nutrition information tomake healthier choices, and cook delicious, affordable meals. Cooking Matters isnationally sponsored by Walmart. To learn more, visit Cooking Matters.org.About Cooking Matters in YourFood PantryCooking Matters designed this toolkit to be a comprehensive instruction guide toencourage healthy food choices within a food pantry or food-bank setting. Builtupon the proven success of our signature courses that teach families how to cookand eat healthy on a budget, this toolkit provides tips, activities, and recipes thatcan be used to execute a successful food-based demonstration while introducingkey nutrition and food budgeting messages. All foods included in the activities andrecipes provided here are chosen based on their accessibility and affordability forthe limited-resource families that Cooking Matters and its partner organizationsserve. This resource also provides useful tools to help ensure that your pantry canprovide healthy foods to your local community.We hope that you find this guide useful as you plan and carry out yourdemonstration and identify healthy foods to stock in your pantry. Thank you forsharing your strength with families in your community and for your commitmentto ensuring families get the nutritious foods they need to thrive.iiiiCooking Matters in Your Food Pantry 2013–2018 Share Our Strength, www.strength.org
LESSONTable of Contents1I. Stocking A Healthy Food Pantry.5Guidelines for Stocking a Healthy Pantry.7Sample Healthy Donation Request Letter.9Healthy Foods Donation List.10Food Safety Guidelines for Pantry Donations.12II. Planning Your Demonstration. 13Creating a Vision for Your Demonstration.13Choosing Demonstration Recipes and/or Activities.13Choosing a Location.14Choosing a Date and Time.15Staffing Your Demonstration.15Securing Resources.16Choosing Foods for Your Demonstration.16Limiting Liability.16Evaluating Your Demonstration.17Preparing to Lead Your Demonstration.17III. Planning Tools. 19Initial Planning Checklist.19Final Planning Checklist.20Tools and Equipment Checklist.21Sample Waiver.22Guidelines for Choosing Foods.23Cooking Basics for Demo Leaders.25Nutrition Basics for Demo Leaders.27Sample Participant Evaluation Form.29Online Resources for Demo Leaders.30IV. Leading Your Demonstration. 31Sample Demo Plan 1.33Sample Demo Plan 2.34Sample Demo Plan 3.35Sample Demo Plan 4.36My Demo-Day Plan.37 2013–2018 Share Our Strength, www.strength.orgCooking Matters in Your Food Pantry11
LESSON1Activity Bank. 39Fat Face Off.40Food Group Relay Race.41Fruit Vs. Juice.42Healthy Drinks Taste Test.43Name That Fruit or Vegetable.44Name That Whole Grain.45Putting Fruits and Vegetables to the Test.46Putting Whole Grains to the Test.47Snack Attack.48Sugar Overload.49Super Snackers.50Your Veggies, Your Way.51Handouts. 53Be a Whole Grain Detective.54Cooking Produce and Whole Grains.55Cooking Safely.56Washing Your Hands.56Use Knives Safely.56Delicious Dips & Spreads.57Drink Smart.58Drink to Your Health.59Fresh, Frozen, and Canned.60Fun with Fruits and Veggies.61Know Your Fats.62Label Lingo.63Menu Mania.64MyPlate.65Snack Smart.66Super Snackers.68Vary Your Fruits and Veggies.6922Cooking Matters in Your Food Pantry 2013–2018 Share Our Strength, www.strength.org
LESSON1Recipe FrameWorks. 71Make Your Own Muffins.72Packaged Food Makeover.73Step-by-Step Pasta Dinner.75Step-by-Step Stir-Fry.77Super Salads.79Recipes. 81Apple Wraps.82Banana Pudding in a Bag.83Black Bean and Vegetable Quesadillas.84Fruit Smoothies.85Homemade Corn Tortilla Chips.86Homemade Granola.87Kale with Sautéed Apples and Onions.88Mango Salsa.89Moroccan Carrot Salad.90Northwest Apple Salad. 91Peanut Butter and Banana Pockets.92Peanut Butter Hummus.93Pumpkin Chili.94Raspberry-Lime Fizz.95Salmon Pasta Bake.96Southwestern Black-eyed Pea and Corn Salad.97Spicy White Bean Dip.98Trail Mix.99Tomato Salsa.100Tuna Boats.101Tuna Melt.102Turkey Tacos.103Yogurt Parfait.104Zucchini Blueberry Pancakes .105 2013–2018 Share Our Strength, www.strength.orgCooking Matters in Your Food Pantry33
LESSON441Cooking Matters in Your Food PantryNO TES 2013–2018 Share Our Strength, www.strength.org
LESSON1I. Stocking A Healthy Food PantryFood banks and food pantries provide crucial resources for individuals andfamilies who don’t have enough food to meet their basic needs. With morepeople turning to food pantries for longer periods of time1, it is becomingincreasingly important to stock nutritious foods to improve the food security,health, and well-being of limited-resource families. Consider these strategiesfor stocking a healthy food pantry:Looking for additional food to give to clients? The EmergencyFood Assistance Program (TEFAP) is a federal nutrition programthat provides foods to low-income families. Find out more athttp://www.fns.usda.gov/fdd/programs/tefap/.1. Know what’s healthy. The United States Department of Agriculturehas created the MyPlate icon to help Americans visualize how to build ahealthy diet. A balanced diet includes foods from each of the five MyPlatefood groups: Fruits, Vegetables, Grains, Protein, and Dairy. A healthy pantrywill consist of a variety of food choices from each food group. See page 7 formore guidance on offering healthy foods within each food group.Food placement can make a big difference in how clients viewand choose certain foods. Steps like moving healthier choices toshelves at eye level, grouping foods by food groups, or displayingproduce in baskets are easy to take and can help make healthychoices more appealing and accessible to pantry clients.2. Ask for healthier donations. Many food pantries rely heavily on donations.Unfortunately, commonly donated foods are often high in salt, sugar, fat, andcalories and low in fiber and key nutrients. In addition to helping food pantryclients understand healthy choices, it’s also important to help your donorbase recognize healthy foods to donate. Making healthy donations a priorityin your pantry can help drive major improvements in the quality of foodsoffered. See page 9 for a sample donation request letter to help you solicithealthy foods. In addition, page 10 provides a list of healthy food optionsyou can use to communicate to donors about nutritious donation choices.1 Feeding America. Food Banks: Hunger’s New /hunger-studies/hungers-new-staple.aspx(accessed September 5, 2017). 2013–2018 Share Our Strength, www.strength.orgCooking Matters in Your Food Pantry55
LESSON1Shelf-stable food items make up a large percentage of pantryinventories, but many food pantries also distribute someperishable foods. If your facility has appropriate storage, offeringthese types of foods can increase the variety and nutritionalcontent of your food choices.3. Team up with a local garden — or start your own. Just like manyfamilies today, food pantries often struggle to get fresh produce on theirshelves. Consider teaming up with community, school, or backyardgardens close to your pantry. A great way to start is to register yourpantry at www.ampleharvest.org so local gardeners who want to donatefood can find you. Or, if you have the space, consider starting your owngarden on-site.4. Build relationships with local grocers and farmers. Grocery stores oftenhave produce or other foods that they are unable to sell but that are still ingood condition. Try developing a relationship with a grocery store managerto see if he or she would be willing to donate these items. Use the HealthyFood Donations list on page 10 to encourage healthier donations. Anotherstrategy is to develop a relationship with farmers at a local farmers market.Ask to collect any unsold produce after the market closes.Be sure all foods donated to your pantry are safe to eat. Check outthe Food-Safety Guidelines for Pantry Donations on page 12.66Cooking Matters in Your Food Pantry 2013–2018 Share Our Strength, www.strength.org
LESSON1Guidelines for Stockinga Healthy PantryMyPlate depicts the five food groups that are the building blocks forhealthy eating habits using a familiar image — a place setting for a meal.Within each food group, there are healthier and less healthy choices.Consider these tips for making healthy choices within each food group.For more information on MyPlate, visit www.choosemyplate.gov.Fruits Fresh, frozen, and canned fruits are all great options. Fresh fruits aretypically at their best when they are in season. Canned and frozen can begreat year-round options.Look for frozen fruits with no added sugar. Canned fruits should bepacked in their own juice. If canned in light or heavy syrup, advise clientsto rinse and drain fruit before using to reduce added sugar.Fruit juice counts in this group. Be sure the label says 100% juice.Dried fruits are also good options in this group. They can be high incalories, so advise clients to pay attention to serving size. 2013–2018 Share Our Strength, www.strength.orgCooking Matters in Your Food Pantry77
LESSON1Vegetables Fresh, frozen, and canned vegetables are all great options. Fresh vegetablesare typically at their best when they are in season. Canned and frozen canbe great year-round options.Look for frozen and canned vegetables with no salt, fat, or sauces added.Canned vegetables should say “low sodium” or “no salt added.” Otherwise,advise clients to rinse and drain canned vegetables before using. This canreduce the sodium content by roughly 40%.Vegetable juice counts in this group. Be sure the label says 100% juice.Grains Try to stock as many whole grain options as possible. MyPlaterecommends that half of our grain choices each day are whole grains. Seepages 28 and 54 for more information on determining whether a food is awhole grain.Try offering a variety of foods from the grain group — for example, bread,pasta, tortillas, oatmeal, cereals, rice, barley, bulgur, and rolled oats.Protein Foods made from meat, poultry, seafood, beans and lentils, eggs, processedsoy products, nuts, and seeds are all considered part of the Protein group.Try offering a variety of protein foods for good health.Great shelf-stable protein options include canned tuna, canned chicken,canned and dried beans or lentils, nuts, and nut butters.Meat and poultry choices should be 93% lean or low-fat.Dairy 88Adults and kids (ages 2 and up) should consume dairy products, such asmilk, yogurt, and cheese, that are fat-free or low-fat (1%).Great shelf-stable options include dried nonfat milk, canned nonfat orlow-fat milk, or shelf-stable calcium-fortified non-dairy milk (such as soyor almond milk).Try offering non-dairy calcium-fortified options for individuals who areallergic or intolerant to dairy, such as calcium-fortified soy, almond, or ricemilk; lactose-free milk; orange juice; and cereal.Cooking Matters in Your Food Pantry 2013–2018 Share Our Strength, www.strength.org
LESSON1Sample Healthy Donation Request LetterDear [Insert donor name, organization, etc.],[Food pantry name] is working to improve our ability to provide healthy options for ourclients. Please take a moment to consider supporting the pantry and our clients by making ahealthy food donation.Food banks and pantries were originally created to fill a one-time “emergency” need for theirclients. In recent economic times however, food banks and pantries are now part of manyfamilies’ ongoing strategies to supplement monthly food shortfalls. Since more and morefamilies use food pantries on a regular basis, it is vital that pantries offer healthy options fortheir clients.Currently, [1 in 5 children in Colorado] are at risk of hunger. In addition, there is evidencethat hunger and obesity are linked. If an individual is food insecure, meaning they havelimited or uncertain availability of nutritionally adequate and safe foods, they are at a muchhigher risk of becoming obese. Pantry clients are often at the mercy of the donations theyreceive. We want to help them take home foods filled with the nutrients they and theirchildren need for healthy living — not foods full of saturated fat, added sugars, and emptycalories.Our aim is to provide a healthy and delicious selection for [insert pantry name]’s clients —and we hope that you’ll support us in this effort. We ask that you consider the attached list ofhealthy foods when making your donation. The list gives examples of basic nutritious items.For instance, many pantries are in great need of dried herbs, spices and condiments, whichallow clients to flavor their meals without the need for added salt. In addition, choosingcanned beans and vegetables with “no salt added” and fruits canned “in their own juices”helps families reduce their sodium and sugar intake. Donating items like these can helpensure that clients and their children receive healthy foods they can feel good about.If you are interested in making a donation, please contact [insert contact info]. Thank youfor your consideration and support.Sincerely,[Insert food pantry name & contact info] 2013–2018 Share Our Strength, www.strength.orgCooking Matters in Your Food Pantry99
LESSON1Healthy Foods Donation ListFruits and VegetablesDonate fruits and vegetables in a variety of colors. Look for fruit canned in its own juice or with “no sugar added.”Look for canned vegetables that say “low sodium” or “no salt added.” Look for 100% fruit and vegetable juices. Canned fruits or vegetables Fruit juice (100%) Diced tomatoes Shelf-stable fruit cups Dried fruit Spaghetti sauce Fresh fruits or vegetables* Tomato sauce Frozen fruits or vegetables* Vegetable juice (100%)GrainsDonate whole grains as often as you can. Look for 100% whole grain on the package or look for a whole grainas the first ingredient on the ingredient list. Brown rice or barley Whole grain crackers Low-sugar, high-fiber cereal Whole grain pasta Oatmeal Whole grain tortillas* Quinoa Whole wheat flour Whole grain breads*ProteinDonate canned beans, seafood, and lean meats as a good source of lean protein. Look for “no salt added,”low-sodium, and canned in water (instead of oil) varieties. Canned beans Eggs* Canned chilis and stews Nuts and seeds Dried beans and peas Peanut butter or other nut butters Canned chicken, tuna, or salmon Tofu**These items are suggested only if safe storage is possible.1010Cooking Matters in Your Food Pantry 2013–2018 Share Our Strength, www.strength.org
LESSON1DairyDonate shelf-stable low-fat (1%) or non-fat dairy products. Boxed shelf-stable milk Dry milk Calcium-fortified milkalternatives such as soy, rice, oralmond milks Evaporated milk Low-fat cheese* Low-fat plain yogurt*Fats and OilsDonate shelf-stable healthy fats that are liquid at room temperature. Canola oil Olive oil Non-stick cooking spray Vegetable oilSpices and CondimentsDonate dry, ground herbs and spices whenever possible. By donating spicesyou help enable pantry clients to flavor their food without a lot of added salt. Basil Mustard Bay leaves Onion powder Black pepper Oregano Cayenne pepper Parsley Chili powder Red pepper flakes Cinnamon Rosemary Cumin Salsa (jarred) Curry powder Thyme Dill Vanilla extract Garlic powder*These items are suggested only if safe storage is possible. 2013–2018 Share Our Strength, www.strength.orgCooking Matters in Your Food Pantry1111
LESSON1Food Safety Guidelines for PantryDonationsMany pantries rely on donations to stock their pantries. When acceptingfood donations, consider both safety and quality. Use the following guidelinesto decide whether foods are unsafe and should not be allowed in your foodpantry. For more information refer to www.foodsafety.gov.Do not accept: Cans with moderate or severe dentsCans with rust pits severe enough to make a hole in the canCans with swollen or bulging ends or any holesHome-canned foodsFoods with signs of spoilage (spurting, unusual odor or appearance, mold)when openedFoods with a missing or illegible labelBaby food or infant formula past the expiration dateGlass jars with missing lidsCardboard boxes with torn or missing inner packagingFood in packaging that is slit or openFood with any evidence of insectsRefrigerated foods that are lukewarm or in the temperature “danger zone”(40–140 degrees Fahrenheit).Food in unsuitable containers and/or covers (e.g., those that allow food tobe contaminated)Food with an uncertain handling historyFrozen foods with evidence of thawing or food leakageWhen in doubt, throw it out! Don’t rely solely on look or smell. Foodsthat cause food poisoning may look and smell okay. Never tastesuspicious foods.1212Cooking Matters in Your Food Pantry 2013–2018 Share Our Strength, www.strength.org
LESSONII. Planning Your Demonstration1Proper planning is crucial for ensuring a successful cooking demo. Tohelp you plan effectively, use the Initial Planning Checklist on page 19.Creating a Vision for YourDemonstrationBegin your planning by creating a shared vision for your demonstration withkey stakeholders. These may include certain food pantry staff and volunteersas well as other community members. It may help to identify a champion orkey contact within the pantry who is committed to helping you organize yourdemo, navigate the pantry environment, and build enthusiasm for the event.Start thinking through some of these questions as you create your vision: What are some of the food and health concerns of the audience you serve?What are your goals for improving health and wellness for this audience?Have any cooking demos or tasting sessions been done at previous events?Were they successful? Why or why not?What types of food or wellness programs already exist here (or inthis community as a whole)? For example, is there a current nutritionor wellness class or a gardening program? Do you participate in anyadditional federal nutrition programs, such as School Breakfast Programor National School Lunch Program, Afterschool Meals Program, SummerMeals Programs, or The Emergency Food Assistance Program (TEFAP)?How can this demo help you promote or complement these programs?Do you have a wellness policy or wellness standards for your organizationand/or the food served here? What does it include? How well is itenforced? How can this demo help you promote this policy/standard?Are there any foods in your pantry that clients are unfamiliar with, thatdon’t get taken often, or that are typically used in a less healthy mannerthat you would like to highlight to increase awareness?Choosing Demonstration Recipesand/or ActivitiesAs you select recipes and/or activities for your demo, consider thefollowing steps: Choose one message to focus on. Ideally, you will choose just oneconsistent message that you will reinforce through each of your chosenrecipes and activities. A simple, actionable message will allow youraudience to walk away with a clear understanding of your purpose as wellas one or more action items they can integrate into their daily lives to 2013–2018 Share Our Strength, www.strength.orgCooking Matters in Your Food Pantry1313
LESSON1 achieve that goal. It will also help you narrow down which recipes andactivities to use. In this guide we provide sample demo plans for fourdifferent messages that may be of interest to you and your food pantry.These sample plans, found on pages 33–36, include suggested activitiesand recipes for a particular message based on a particular amount of timeyou may have available. The sample plans are intended to help, but notlimit you, in your planning. Please note that most activities in this guidecan be modified and shortened based on available time. Feel free to lookthrough all the activities and recipes provided in the guide and create yourown pairings based on a message of your choosing.Consider the interests and food preferences of your audience. Holdconversations with others in your pantry about what types of foods arepopular with this audience, what foods this audience may want to learnhow to cook, or what foods you have available that you may want topromote or highlight. Keep in mind the different characteristics of yourtarget audience so you can choose culturally-, economically-, and ageappropriate foods.Consider how much time you will have available. Plan the number ofactivities and recipes that can be completed in the amount of time youhave. Think about both the total time of the event and how long youexpect any single participant to spend at your demo.Choosing a LocationKeep the following considerations in mind as you choose an appropriate sitefor your demo: Spaces should have sinks available for hand and food washing. If this isnot possible, wash hands and food in advance and remember to bringhand sanitizer and gloves.Additional kitchen equipment can be helpful but is not necessary. Manyof the recipes in this guide can be prepared without it. If using, checkwhether there are sufficient electrical outlets and extension cords forburners, blenders, or other equipment.Spaces should have adequate room for working with the number ofparticipants expected.Consider using the waiting area of the pantry if available. This space mayprovide a great opportunity to educate clients as they are waiting to “shop”in the pantry.Prior to your demo, always plan on doing a thorough walk-through of thespace with anyone who will be assisting with the event to inform them of thelocation of the restrooms, emergency exits, trash cans, recycling bins, etc. Thishelps avoid surprises and can set your co-planners or co-facilitators at ease.This is also a good time to check the availab
three food groups and talking about ways to get in more fruits and vegetables (food groups that are missing in many people's diets!) at meal and snack time. Message 2: Eat a variety of colorful fruits and vegetables. Fruits and vegetables of similar colors have similar vitamins and nutrients that provide important functions in our body.
Bountiful Harvest 542 S 31st St. Omaha NE 68105 (402) 345-7506 Pantry Eastern Nebraska Office of Aging 4223 Center St. Omaha NE 68105 (402) 444-6513 Pantry First Lutheran Pantry 542 S 31st St. Omaha NE 68105 (402) 345-7506 Pantry St. Vincent De Paul Society Pantry 2101 Leavenworth St. Omaha NE 68105 (402) 779-8499 Pantry
May 20, 2011 · St. Bartholomew's Church 4711 Edmonson Ave. Baltimore, MD 21229 410-233-4357 40west.org 10:00 a.m. - Until Pantry on the Go, Fruit, Veg’s and Meats Food Pantry, Regular food pantry Thursday, November 5, 2020 0:00 AM. - Until Pantry On the Go. Drive-thru and Walk-up service. Call 410-23
Our pantry provides some foods to clients in a hunger emergency without requiring proof of need. Benefits Increase food security. Prevent food waste. Build trusting relationships between clients and food pantry. Things a Pantry Can Do Place food near the entrance/exit, or in a shared lobby.
hungry families in the communities Meijer serves since November 2008, thanks to the continued support and generosity of Meijer customers, team members and food pantry partners. Spring 2021 Food Pantry Partners Fact Sheet Meijer Store Food Pantry Partner Illinois
CSUB Food Pantry & Edible Garden: A Holistic Approach to Fighting Campus Food Insecurity . California State University, Bakersfield. www.csub.edu (661) 654-2222. Kassandra Hernandez, Food Pantry Coordinator. Summer Sullivan, Edible Garden Coordinator . California Higher Education Sustainability Conference. Ju lu10, 2018
Pull-Out Pantry i 36 b /fd 2000 Windsor 34’PBS Optional Tub Queen Size Bed 36" Shower Entry Refer. TV Wardrobe Ice Maker Pantry Wardrobe TV Sofa / Bed Pull-Out Pantry Windsor 34’ PB Wardrobe Washer/Dryer Opt. Queen Size Bed Entry TV Sofa / Bed Refer Pull-Out Pantry i 36 b/fd 2000 Windsor 36’ PB Queen Size Bed Entry TV 36" Shower TV Sofa .
Greene County Food Pantry Listing . Xenia Area Fish Food Pantry . 1031 Cincinnati Ave, Xenia 937-372-8441 Area Served: All of Greene County except Fairborn Days and Hours of Operation: Mon.-Thurs., 9:00am-3:00pm Requirements exist for people to receive items: Must have a photo ID, proof of address, names and birthdates of all
Institute (ANSI) A300 Part 7-2006 Vegetation Management standards and the International Society of Arboriculture best management practices. IVM has continued to evolve over the last decade, with examples of expanded emphasis of work on: 1) broad assessment of environmental impact, 2) building social awareness and responsibility; and 3) elevated focus on safety and reliability of service. The .
