Thanksgiving Food Chain


 

A Letter from Chef Michael

 

To our Friends at St. Hilda’s and St. Hugh’s School:

Two hundred and forty-two years ago, Tom Paine said, “These are the times which try men’s souls.” And here we are again. The people we serve are under attack, and we struggle to meet their growing and changing needs. Your resource is a vital part of that.      

We are very grateful for “the Food Chain,” which primarily supports our numerous Pantry Programs, our Four Star Soup Kitchen, as well as our Culinary and Nutrition Education projects. Your generosity keeps our Pantry shelves filled. This year I’ve included a more specific and prioritized list, trying to use resources as effectively as possible in these challenging times.

Often when I say grace in the Soup Kitchen, I’ll say “Thank you Lord, for the opportunity to serve, and, for the opportunity to be served; we know that the served and the server are all the same people, all your children.” Never has that been more obvious then it is today: the influx of people needing our services now are not the chronic poor but our siblings and parents and children, middle class or better until recently, victims of these difficult times. 

Our job at Broadway Community is to provide support and tools that help people rebuild their lives.   We can’t do it for them, and we couldn’t do it without you. It is our community, our friends and volunteers, who make it possible. Even in these trying times, our basic concept holds: help yourself by helping others. 

Thank you for the blessing of your partnership.

 

 

 

 

 

Chef Michael Ennes

Food Services Director, Broadway Community

 


 

Food Chain Donations Begin! 

Starting on Monday, Nov. 13, donations of food and supplies can be dropped off in your child's classroom. These donations will stock the pantry shelves where our neighbors who are either homeless, hungry, or simply struggling in this difficult economy can “shop” for food and basic kitchen supplies. The Food Pantry endeavors to provide healthy and sustainable options, but any contributions of non-perishable items are greatly appreciated! 

  • Milk and Milk Alternatives
  • Dry and shelf-stable milk
  • Soy, almond, rice, and coconut milk
  • 2% dairy milk
  • Dry skim milk
  • Evaporated Milk

Canned Fish and Meats

  • Tuna, mackerel, sardines, salmon, clams, smoked fish
  • Chicken, meatballs in sauce (no pasta), ham

Condiments and Sauces

  • Low-fat mayo, ketchup, mustard
  • Relish, pickles, roasted peppers
  • Tomato sauces with or without meat
  • Tomato paste, whole tomatoes, diced, and crushed

Cooking Oils

  • Canola, Coconut, Safflower, Peanut
  • Olive oil

Other Groceries

  • Coffee and tea
  • All-natural peanut butter, and all-fruit jelly and preserves
  • Low sodium soups
  • 100% fruit juices, fruits in juice
  • Dried fruits and nuts

Whole Grain Foods 

  • Brown rice
  • Other whole grains (quinoa, bulgur, etc.)
  • Whole wheat pasta
  • Annie’s products
  • Whole grain cereals (both hot and cold, low sugar)

Supplies

  • Tupperware
  • Zip-Loc bags (large)
  • Latex or vinyl gloves
  • Reusable tote bags