The New Hampshire Food Bank’s Winter 2008

Food For Thought

It was a morning twenty-eight Manchester residents won’t soon forget. At 3 a.m. they awoke to the sound of police officers rapping on their doors, an out of control fire neared their apartment building, they had to evacuate.

In no time the Greater Manchester American Red Cross set up an emergency shelter at the Michael Briggs PAL Community Center, and the community began coming together to aid the families and individuals affected by the fire. The blaze destroyed two apartment buildings and damaged six others.

Staff members of the New Hampshire Food Bank (NHFB) were able to assist those affected, handing out bags of food and serving lunch.

Whether it’s a fire, the devastating Mother’s Day floods or a massive, unexpected layoff that leaves families without their main source of income, NHFB always attempts to aid victims of disaster by providing them with food and resources to help them get by.

The NHFB partnered with the Greater Manchester American Red Cross in its new initiative, Community Organizations Active in Disaster (COAD), a group of partners committed to serve the community in times of disaster.

In mid-January, the NHFB supplied the Greater Manchester American

New Hampshire Food Bank, Manchester American Red Cross

partner to aid during disasters

CJ’s/TBones’ creative way of fighting hunger in NH means big prizes

Let’s Trade a Meal, the brainchild of local restaurateur Tom Boucher, is an innovative, game show style sweepstakes for patrons of T-Bones Great American Eatery and CJ’s Great West Grill locations. Over the course of the three month sweepstakes, Boucher has committed to donating $2.50 from every $10 Payback$® voucher redeemed to the NHFB, with the final donation capped at $50,000.

“Supporting the Food Bank with this sweepstakes is a natural fit for us. Over the three months of the sweepstakes, we will serve a half million people. Every one of them will know about the Food Bank’s mission,” said Boucher.

The sweepstakes works like this; in order to participate you must be a registered Payback$® customer. Payback$® is a rewards program that Boucher has been running in his restaurants for more than ten years. Through Payback$®, members receive a $10 Payback$® voucher for every $100 they spend at T-BONES Great American Eatery and CJ’s.

Existing Payback$® customers are able to redeem any of their $10 Payback$® vouchers as entries into the sweepstakes, which has over $100,000 in prizes. An independent company

will randomly select 50 semi-finalists to receive a gift basket valued at $500 plus an invitation for two to the Grand Prize Party, on May 3rd at Cactus Jacks in Laconia. There, six lucky Payback$® members will win big.

If you are not a Payback$® member, it isn’t too late. If you join in the restaurants, there is a $10 fee, but when you do, you are given a $10 Payback$® voucher that you can redeem in any of the restaurants on your next visit as well as

a complimentary bonus game entry for signing up as a new Payback$® member. If you join online, there is no fee and you’ll receive your Payback$® card in the mail along with a single entry into the sweepstakes, which you can drop in a sweepstakes box at any restaurant.

Boucher is no stranger to philanthropy. His company, Great NH Restaurants, LLC., won the Restaurant Neighbor Award from the National Restaurant Association for past charitable projects that have made a positive impact in the state.

This donation comes at a critical time for the NHFB. Corporate food donations are down, yet agencies are requesting more food than ever.

For more information on Let’s Trade a Meal, and to take a look at the great prizes visit:

www.tradeameal.com

COAD, CONT. on Pg. 5

A letter from New Hampshire Food bank

Executive Director, Melanie Gosselin

Dear Friend of the New Hampshire Food Bank,

On behalf of the thousands of folks the New Hampshire Food Bank (NHFB) serves, I want to personally thank you for helping to make the holiday season a success. We measure our success by the number of residents that we are able to feed, and this holiday season, I’m happy to announce that we were able to meet every single agency request for food.

This is huge. Despite a shrinking inventory of donated foods, the generosity of donors like yourself has enabled the NHFB to purchase nutritious foods to stock the empty shelves of your neighbors.

Our mission is simple, always has been; we want to make sure that no one goes hungry. At the close of 2007, the NHFB had distributed 4.5 million pounds of food across the state. This is more than 2006 and equates to 3.6 million meals.

Last year, while we became resourceful trying to make up for food shortfalls, we also got creative. In 2008, the NHFB will roll out a new program- Recipe for Success. Based around a new commercial kitchen being constructed on site, this innovative program will combine job training, food recovery and meal preparation (read more about Recipe for Success on page 4).

Across the country, the food industry has changed and so have we. While the NHFB has extremely generous corporate donors, we saw the need to diversify our ways of feeding people.

Also this year, the NHFB will expand its fi ght against childhood hunger by growing the Backpack Program, increasing summer feeding programs and expanding Operation Frontline classes to more locations.

In order for us to be successful, I hope that you will again join us this year as a donor, sponsor or volunteer.

As the NHFB approaches its 25th year serving New Hampshire, I look forward to seeing the day when not a single person goes to bed hungry. It is within our grasp, and with your help, we can all work together and make it happen.

Sincerely,

Bread Crumbs2007 Hunt for the HungryDuring the 2007 hunting season, hunters provided the Food Bank with 3,496 pounds of wild game. LeMay & Sons, 116 Daniel Plummer Rd., Goff stown 622-0022, a game butcher, processed game donated to the NHFB by hunters. Owner Rick Lemay was featured in a December 27, 2007 edition of www.ESPNOutdoors.com for his work with the Food Bank.

New York Times Highlights Hard Times for Food BanksOn November 30, the New York Times featured the NHFB in an article about the squeeze food banks across the country feel. The result of the article was tremendous. Readers across the globe with New Hampshire ties continue to reach out with aid.

Corporate Partner of the YearIn 2007, United Natural Foods, Inc. donated 69,752 pounds of food to the NHFB, which equates to more than 56,000 meals. The donation supported both the Backpack Program and general distribution to more than 350 agencies.

Vandals Won’t Immobilize NHCheese Co. of New England, 96 Eddy Rd., Manchester, generously donated use of a delivery truck when NHFB trucks were vandalized in January. Portland Glass, 525 Daniel Webster Hwy., Manchester, also donated their services, repairing or replacing windows on the damaged trucks. Pelmac Industries, 12 Commercial Court, Auburn, went to work in the weeks after the damage. They donated an exterior security system and their time installing it.

2

Cogswell Benevolent TrustService Credit UnionPR RestaurantsC&S Wholesale Grocers, Inc.TD Banknorth Madelaine G. vonWeber TrustBank of AmericaHNHfoundationNew Hampshire Electric Co-Op Great American DiningRona Jaffe FoundationShare Our StrengthNorth Country Region of Porsche Club of AmericaPike IndustriesThe Fuller FoundationWorkplace Systems, Inc.Digital Federal Credit UnionRussoundGreater Manchester Nashua Board of RealtorsGeoffrey E. Clark & Martha Fuller Clark FundSt. Paul’s SchoolThe Pampered ChefNew Hampshire Charitable FoundationCGI Employee Benefits GroupFeller Family Charitable FoundRoss A. Lurgio Middle SchoolNathan Wechsler & Co.Brookstone CompanyLaconia Savings BankIrving Oil Corporation

St. Thomas Aquinas High SchoolRiverstone Resources, LLCLavoie FoundationFavorite FoodsJosephine A. Lamprey FundThe Burdick Faulkner Charitable FundAtkinson Congregational ChurchAccurate TitleHeritage United WayUNH Health ServicesHarmon Law Offices, P.C.Merrimack County Savings Bank FoundationDatarisk, LLCAutodeskThe Kentek CorporationFranchise SolutionsBow Lake Free Will Baptist ChurchSenecal Beverage, Inc.St. Matthew ChurchDelta DentalTheresa DavisD’Amante, Couser, Steiner, Pellerin, P.A.Classic Curb, Inc.Perfecta Camera Corp.F. Cameron Ludwig Oil Mill FarmU.S. CellularJoe Wilson ConstructionA.P. Extrusion, Inc.Manchester Monarchs Care FoundationHeritage Plumbing And Heating, Inc.Newfound Fund21 Continental Realty, LLC

Food Bank Funders Thank you to the following corporations, organizations, and foundations who have donated over $1,000 between October and December 2007.

TheFundraiser Report

Once closed on Sundays, Commercial Street Fishery, 33 S. Commercial St., Manchester, 296-0706, is now open for dinner every Sunday from 4-8 p.m. and is donating 10% of all Sunday food sales to the New Hampshire Food Bank.

Co-owner Quentin Keefe said that he has been looking for a way for his restaurant to give back to the community, and that teaming up with the state’s only food bank made perfect sense.

Commercial Street Fishery not only specializes in creative fish dishes, but also offers braised short ribs, hangar steak and goat cheese gnocchi. www.csfishery.com

Shaw’s Receipt Rewards Program has taken off since we introduced it late last summer. Food Bank supporters from all over the state have sent us their Shaw’s/Star Market receipts and we have been able to turn them into cash.

Since September Shaw’s has donated 1% of eligible purchases from the receipts and we have raised almost $1,900! Supporting the Food Bank has never been this easy!

All you do is send us your original Shaw’s or Star Market receipts, we tally the totals and send them in, and in a few weeks Shaw’s sends us a check. Our 2008 goal is to raise $6,000, and we can do it with your help.

Please send receipts to: New Hampshire Food Bank ATTN: Development, 62 W. Brook Street, Manchester, NH 03101 or drop them off at the same address.

Receipt Rewards

3

Under the Pension Protection Act of 2006, you can make a direct donation from your IRA to a charitable organization to reduce your 2006/2007 taxable income. The donation won’t be included in your taxable income and it will qualify towards your minimum distribution requirement. To participate you must be over 70 ½, the recipient must be a qualified tax-exempt organization and the limit is $100,000. There are many benefits including less of your social security benefits are subject to tax. Check with your financial advisor as a first step towards fighting hunger with the New Hampshire Food Bank.

Looking for a new way to donate?

The New Hampshire Food Bank is proud to introduce it’s:

Recipe for Success

4

Recipe for Success, a new initiative of the New Hampshire Food Bank (NHFB), is the umbrella name for the group of food and nutrition programs that include an industrial kitchen, production garden, Operation Frontline, and a fresh rescue program. All programs extend and support our member agencies and programs that serve individuals and families who face hunger in New Hampshire.

Historically, food banks provide emergency food as an additional safeguard against hunger, however in recent years, the face of hunger has changed. Many families with one or two wage earners struggle to make ends meet and feed their families.

Recipe for Success provides the basic ingredients for individuals and families to learn to empower themselves to become more food self reliant.

The Kitchen

The New Hampshire Food Bank is in the process of building an on-site industrial kitchen, expected to be operational by March 2008, to offer new, innovative programs including job training in culinary arts, fresh rescue, and will provide an additional kitchen facility for OFL classes.

The NHFB is collaborating with Snapchef, a culinary training and food service employment company. Chef

Jayson McCarter, Snapchef VP of Training Operations, will run classes to enhance opportunities for culinary students to find higher paying jobs in either institutional food service or the restaurant industry. Trainees prepare foods which will provide snacks and meals for child care and after school programs within the NHFB agency network.

The community kitchen enables NHFB to offer more healthful food to member agencies and programs. The kitchen will add the capacity to accept produce and add value to it. “Many times the Food Bank receives donations of fresh produce from farms,” Recipe for Success Program Manager, Helen Costello, explains. “But our agencies cannot accept it because their clients do not know how to cook it, or the agency does not have the capacity to handle or store it.” With the addition of the kitchen and trainees, bulk food items and fresh food will become more

accessible to our agencies.

The Community Garden

Collaboration between the NHFB, UNH Cooperative Extension, the Division of Juvenile Justice Services, and others in the community rendered a Community Garden which will benefit New Hampshire in two ways.

The garden will provide more fresh food for NHFB agencies and it will broaden opportunities for youth at the juvenile justice center to participate in culinary skills training and urban gardening.

The juvenile justice center has donated a lease of an acre of land to the NHFB for a production garden which will supplement donations the NHFB already receives from local farmers.

Operation Frontline (OFL)

A program of the Food Bank for eight years, Operation Frontline recently expanded classes to all counties in New Hampshire through grants and partnerships

Helen Costello, MS, RD, LD, is a registered dietitian and community food security consultant. Prior to joining the Food Bank, Helen was the owner of Nutrition Crossroads, a nutrition consulting firm in Concord, NH. She worked part time for the UNH Cooperative Extension Nutrition Connections Program, the New Hampshire Farmers’ Market Association, and other producer groups on community food security projects in

New Hampshire. She holds an MS in Nutritional Sciences from UNH and an MS in Food Policy and Applied Nutrition: Agriculture, Food and the Environment from Tufts University School of Nutrition Science and Policy.

Meet Helen Costello, Recipe for Success Program Manager

A drawing of what the NHFB industrial kitchen, expected to be operational by March 2008, and will be used for numerous programs to enable the community.

Recipe, CONT. on Pg. 5

5

NHFB News & Events

with New Hampshire Catholic Charities and UNH Cooperative Extension.

OFL is a nutrition, cooking and fi nancial literacy program off ering classes to individuals and families in which they learn to stretch their food dollar and prepare nutritious meals.

Both the community kitchen and garden will support the OFL by adding another venue for classes, another source of healthful food, and enhancing opportunities for OFL participants to obtain job training and learn gardening skills that will increase their food security.

Ingredients for a Recipe for Success

Food for Recipe for Success programming will come from traditional food donations, purchased foods, fresh food from the garden and local farms, and a new fresh rescue program.

Fresh rescue acquires donations of meats, dairy, fruits and vegetables and other foods close to their sell by dates, but are still high in quality and freshness. Most fresh rescue in the retail sector is currently thrown away. Gleaning fresh rescue cuts down on waste, and creates effi ciency in the food system.

Save these dates!Here are some of the events on the New Hampshire Food Bank’s calendar.

You don’t want to miss these!

ManchVegas Oscars 4th annual Oscar PartySunday, February 24Murphy’s Taproom, 494 Elm St., Manchester All proceeds from the ManchVegas Oscars 4th annual Oscar Party and Red Carpet Gala will benefi t the New Hampshire Food Bank. Tickets are $25. Visit www.manchvegasoscars.com for information.

Portsmouth Restaurant Week Sunday, March 2 through Sunday, March 8The New Hampshire Food Bank is the benefi ciary of the Portsmouth Restaurant Week kick-off event. Participating restaurants will off er a special, three course fi xed price menu, (lunch, $16.95 and dinner, $26.95). Details of the kick-off event were still being worked out at press time, so visit www.portsmouthrestaurantweek.com for more information as the dates gets closer.

Let’s Trade a Meal Grand Prize PartySaturday, May 3Cactus Jack’s, Laconia50 semi-fi nalists will be randomly chosen to attend the Let’s Trade a Meal fi nale party. Lucky semi-fi nalists will have the opportunity to win one of six grand prizes which includes a new Volvo! Visit www.tradeameal.com for more information on how you can be a part of this exciting event!

Taste of the NationMonday, May 196-11 p.m.C.R. Sparks, 18 Kilton Rd., BedfordEat, drink and end childhood hunger. The New Hampshire Food Bank is one of several benefi ciaries of this year’s Taste of the Nation, presented by Share Our Strength and American Express. Taste of the Nation will feature chefs from more than 35 hot restaurants and wine tastings. Tickets are $50, or $75 for VIP admission. Visit www.tasteofthenation.org/manchester_tickets for more information or to purchase tickets.

Recipe, CONT. from Pg. 4

EARN WHILE YOU LEARNPAID TRAINING 20 HOURS PER WEEK

12 PAID HOLIDAYSFor 55 +

UnemployedLow Income

N.H. ResidentsCall National Able Network

1-800-652-8808Assignments throughout the State

Red Cross with preassembled boxes of nonperishable foods that will be kept ready for the Red Cross to distribute when disaster strikes.

The NHFB joins New Hampshire Catholic Charities as early members of COAD.

New Hampshire Catholic Charities President & CEO Tom Blonski, Red Cross Interim Director Lisa Michaud and NHFB Executive Director Melanie Gosselin.

COAD, CONT. from Pg. 1

Welcome New AgenciesACORN• Easter Seals Adult Daycare • Harbor Homes-Buckingham Help • With Homework After-School Program • Helping Hands Outreach • Hillsboro Deering Elementary After-School Program • Kids in Gear After-School Program • LRCS-Buckland

LRCS-George Road • LRCS-Academy Street • NALC-Clearway High School Our Place Rockingham Christian Church Food Pantry • Salvation Army Food Pantry-Hampton • Share Food Pantry SNHS• St. Vincent de Paul Food Pantry • The Dream Center Food Pantry • The Dream Center Mobile Food Pantry

Shiloh Ministries Food Pantry • Wellness House 6

surrounding towns including homeless ministry, Shoes for Kids, school supply drives, Thanksgiving Dinner, elderly ministry services, and many other outreach programs.

“This agency is has made their mark in the community and has established

a trusting bond with many of the clients they serve,” remarked NHFB Agency Relations Coordinator, Connie Miville. “Their goal is to give them dignity.”

All the parish outreach programs are funded

through the generous donations of their parishioners and community friends.

“The need has grown,” said Allard. “The community recognizes it, some schools and even other parishes have taken our cause as a project, holding food drives for us. The food pantry is made up of many, many people doing a lot of little things, and it’s just amazing to see how it all comes together.”

“Our goal for 2008 is just to keep going, and take care of every person that comes

The Snack Shack - Your Source For Agency-Related News & Events

Agency SpotlightIN BRIEF

ST. ANTHONY’S FOOD PANTRY

BLESSED SACRAMENT CHURCH

14 ELM STREET

MANCHESTER, NH 03103(603) 622-5445

HOURS: WEDNESDAYS 1 PM TO 3 PM

ESTABLISHED: 1988

FOOD BANK MEMBER SINCE: 1992

CLIENTS SERVED: 7,240 FAMILIES IN 2007

23,047 INDIVIDUALS IN 2007

MEALS PROVIDED: OVER 145,000

Blessed Sacrament’s St. Anthony Food Pantry began as a modest Emergency Food Pantry in the basement of the rectory, quickly outgrew that space and and moved to the church basement. According to Food Pantry Coordinator, Joan Allard, growing became the habit, moving three times in a few short years.After outgrowing the church basement the pantry moved to its current home, a converted “barn” on the Blessed Sacrement Church property, to accommodate the amount of clients that were being served.

“In the last four years we have really grown,” said Allard in a recent interview. “We see a lot more people, especially in the last year. We see a lot more senior citizens, and people with jobs, but rent is so high, they need help providing meals.”

The St. Anthony Food Pantry is open every week and helps any residents of Manchester, averaging 150 clients per week. They also offer a variety of services to the residents of Manchester and

St. Anthony’s Food Pantry

for help,” said Allard. “The need is out there, and it’s going to keep growing, especially with less and less help from the government, so every bit really helps.”

7

The Snack Shack - Your Source For Agency-Related News & Events

Warehouse News

Much of the produce the New Hampshire Food Bank (NHFB) receives is often at the end of its shelf life, meaning that approximately 10,000 pounds of rotting fruits and vegetables are tossed into the dumpster every month.

That was until an AiroCide PPT air purifying system was installed in the refrigeration unit at the NHFB, allowing extended shelf life of a majority of fruits and vegetables that would have peiodically gone bad.

Funded solely by a grant from the Laconia Savings Bank, the AiroCide PPT air purifying system enables the NHFB to distribute more nutritious fruits and vegetables to soup kitchens and food pantries while greatly reducing waste disposal fees.

The AiroCide PPT is a free standing

It makes sense that a crisp, refreshing piece of watermelon will not seem as satisfying in December as it would in July. As the seasons change, so do our food preferences, but it is important to get the nutrients fruit provides regardless of the season. Meeting the recommended servings of fruit (between 1 ½ and 2 ½ cups a day, depending on calorie needs) is possible, -- whether it’s December or July. Here are some tips on how to maintain (and maybe even boost) your fruit intake in the winter.Eat “in season” fruits – these will cost less and taste fresh: November – apples, dates, cranberries December – apples, avocados, grapefruit, oranges, pears, pineapple

January – avocados, pears February – avocados, mangoes Incorporate fruit into favorite meals or transform them into creative snacks.Add fresh, frozen or dried fruit, such as bananas and raisins, to baked goods and oatmeal .Core an apple, fill the middle with chopped nuts, brown sugar and cinnamon and bake in an oven for a enjoyable snack or dessert.Buy frozen, canned or dried fruit to extend shelf life and reduce the cost.When buying canned fruit, try to purchase varieties that are in fruit juice, rather than syrups.

Ask The Nutritionist Contributed by Ashley O’Brien, UNH Dietetic Intern

As the weather gets colder I find myself eating less fruit, how can I include more fruit in my diet during the fall and winter months?

New technology provides efficiency to NHFB warehouse

unit that works by reducing deterioration of produce. This state of the art system kills bacteria, mold and fungi and removes volatile organic compounds such as ethylene gas. Emitted by tomatoes, ethylene gas rapidly increases ripening in all fruits and vegetables.

It doesn’t look like much, but this AiroCide PPT Unit keeps fruits, vegetables, and other short-lived donations fresher, longer.

A dairy donor makes a difference

With the concerns about childhood obesity in the news daily, the New Hampshire Food Bank is fortunate to have a partner like Stoneyfield Farm in Londonderry.

Since 2005, Stoneyfield Farm has been instrumental in providing nutrient-rich foods the NHFB distributes to an at-risk population on a weekly basis. We are able to distribute yogurt, energy drinks, and smoothies to our agencies and Mobile Food Pantries weekly.

In 2007, StoneyField Farm provided over 122,000 servings of product to those who need it most.

NHFB is very fortunate to have a corporate partner like Stoneyfield Farm to help us alleviate hunger in New Hampshire.

8

9

A Year in PicturesIn 2007 the need for food in New Hampshire was greater than ever. There were days when staff and volunteers of the NHFB’s 350 agencies were unsure how they would aid their clients. With faith and a dedicated community the NHFB was able to meet the need of every agency during the holidays. Here are some of the images, the reasons why New Hampshire won’t let hunger win this fi ght. Together we can make sure no one goes hungry.

Beginning in 2007, the NHFB makes weekly food drops, “Saturday Drop in the Park,” at the JFK Coliseum in Manchester, in collaboration with several Christian groups including Food for Children. Families line up for food as early as 5 a.m. for the 10 a.m. opening (see above image).

Events such as the WAAF Walk & Rock for Change and the Shaw’s Spirit of Giving promotion brought the issues of hunger to the forefront, and with a little help from Troy Brown, Jonathan Pappelbon, and local celebrities the NHFB’s mission stayed current.

Governor John Lynch lent a hand this holiday season, distributing holiday turkeys and all the fi xings.“The needs of the Food Bank are greater than ever. Overall the Food Bank’s inventory is down 70% and this greatly impacts the 95,000 people in the state who depend on the Food Bank for food,” said Governor Lynch in a press release last year.

Volunteers really make the NHFB tick. This group of volunteers from Bank of America collected and sorted hundreds of pounds of donated food.

Jason Lyon, CEO of The Common Man stopped by in September to deliver a $10,000 check, money raised through a charity golf tournament and restaurant promotions. “Seeing the news coverage of empty shelves at the New Hampshire Food Bank during such a crucial time of the year struck a chord with us,” said Lyon.

Ross A. Lurgio Middle School (Bedford) toured the NHFB warehouse after holding a successful food and fund drive.

From the Frontline

2008 Winter/Spring Schedule

Eating RightLittleton Satellite ClassEvenings Jan 23-Feb 27Community Developmental Services, PortsmouthAfternoons Feb 5-Mar 11Portsmouth Head StartMornings Apr 1-May 6

Power of Eating RightPortsmouth Middle School KIDS ProgramAfternoons Feb 7-Mar 20Dover Housing AuthorityEvenings Apr 1-May 6New Outlook Teen CenterAfternoons Apr 9-May 21

Kids Up FrontPlymouth Satellite ClassAfternoons Apr 7-May 12Dover Housing AuthorityAfternoons Apr 1-May 6Families in Transition, ManchesterAfternoons Apr 3-May 8

Eating WellKeene Community KitchenTime TBA Feb-Mar

Step Up to Eating RightLamprey Health Care, RaymondMornings Apr 16-May 21

Side By Side Girls Inc, NashuaEvenings Feb 4-Mar 3

10

Operation Frontline is happy to announce a new formal partnership with UNH Cooperative Extension Nutrition Connections, which will bring the cooking-based nutrition education program to all 10 New Hampshire counties.

The partnership expands on the Satellite Program introduced in Plymouth during the spring of 2007, enabling OFL to hold 16 more classes and help an additional 150 individuals learn to get the most nutritious diet from a limited budget.

In the past, Operation Frontline has been concentrated in Hillsborough County and the Seacoast. Although Nutrition Connections staff were involved as nutrition volunteers with OFL in the past, the staff will now actively participate in coordinating classes. Nutrition Connections staff bring a wealth of information and can act as community liaisons.

The program is funded by the Food Stamp Nutrition Education grant program and will begin by targeting Food Stamp eligible adults. There is also the possibility of even more growth in coming years, by having the counties offer classes using OFL’s six other curricula.

New year, new Partnership, new opportunities for OFL

The Satellite Program is the picture of community collaboration at its best. In addition to Nutrition Connections, New Hampshire Catholic Charities Parish and Community Outreach Coordinators have been instrumental in this process. In Littleton, Tony Poekert helped secure funding for participant take-home food, and in Sullivan County, Marc Cousineau is a great resource.

Many thanks go out to Nutrition Connection, Cooperative Extension, and Parish and Community Outreach Coordinators for their enthusiasm and dedication to bringing Operation Frontline to their communities.

If you live in one of the eight expansion counties and would like to get involved as a class helper or shopper, please contact Kate Pacelli at 669-9725.

Sovereign Bank’s New Hampshire Market President, Leonard A. Wilson, and Vice President of the Commercial Banking Group, Janis Reams, personally presented Operation Frontline (OFL) with a $5,000 check on a recent visit to the Food Bank.

Wilson and Reams received a warm reception by OFL, NHFB, and NH Catholic Charities representatives.

Operation Frontline is thrilled to have the support from Sovereign Bank. The funds will cover the cost of four classes that will teach over 48 low-income participants how to get the most nutrient packed foods on a very limited budget through interactive cooking-based instruction from volunteer professional chefs and nutritionists.

Sovereign Bank Grants Operation Frontline $5,000

11

Volunteer View

Quarterly Volunteer Spotlight: To honor the hard work of those who don’t have to It was nine years ago when Normande and Maurice Aubin found a newspaper advertisement looking for volunteers to help sort salvage food at the New Hampshire Food Bank. Every Tuesday morning since the couple can be found volunteering here. Normande and Maurice didn’t know any of the other volunteers, but soon formed very strong friendships with other volunteers. Outside of the Food Bank the couple has a garden where they grow vegetables for a local soup kitchen. Normande spends even more time volunteering at Catholic Medical Center in the maternity ward, and Maurice spends time thinking of how he can crack jokes at the expense of the volunteer coordinator. The NHFB would like to thank Normande and Maurice for all their hard work and years of service.

Solid year for New Hampshire Food Bank volunteers

New Hampshire Food Bank volunteers come from all walks of life: retired citizens, school-aged children, community groups, company groups, community service. The NHFB is truly fortunate to receive their service. Whether they are tidying up the warehouse, planning a benefit, or sorting food, without their manpower the NHFB’s small staff could not have kept up with the demand in 2007.An estimated 921 people came to the aid of the New Hampshire Food Bank in 2007, donating over 10,000 hours of their time. “We really rely on our volunteers for the work, as a staff, we could not do alone,” comments NHFB executive director, Melanie Gosselin. “Without our volunteers it would have been impossible to distribute 4.5 million pounds of food this year.”

2007 Foodie Award Winners

A luncheon was held on October 12th

to honor the committment of our many volunteers and supporters.

Volunteer Group of the YearNew Hampshire Parrot Head Club Volunteer Leadership AwardJohn WashburnVolunteer of the YearRichard MaguireOFL Volunteers of the YearHeidi Siudut & Liz PruynOFL Nutritionist of the YearRobin PetersOFL Chef of the YearKathy Dennett OFL Special Recognition David Peterman & Mitch Roberts,Panera Bread Agency of the YearBlessed Sacrament Food PantryFundraiser of the YearPaul MurphyFood Donor of the YearStonewall KitchenCorporate Partner of the YearUnited Natural Foods, Inc.Media Sponsor of the YearMcLean CommunicationsDonor of the YearInsty-PrintsSpirit of Al Tremblay Sr. AwardJudy Kurisko-Leclerc

Volunteer NibletsNew volunteer opportunityWarehouse Volunteer – This new volunteer opportunity is open to individuals interested in maintaining organization in the warehouse . Tasks include, but are not limited to: inventory count, order picking, organizing the shopping area, coolers and freezers, and helping agencies load their vehicles. The Food Bank is looking for someone who can make a weekly commitment. For more

information please feel free to contact Michael Cox, volunteer coordinator at (603) 669-9725.

Volunteer Information SessionMarch 19 6:30- 7:30 p.m.Learn how you can help end hunger in NH. Volunteer presentations include food sorting, support for Operation Frontline and BackPack Programs. Learn about the NHFB’s new Recipe for Success program.For more information call (603)669-9725 or email: info@nhfoodbank.org

The New Hampshire Food Bank received the 2007 Spirit of New Hampshire, Volunteer NH! for large non-profit. The award honors outstanding contributions to volunteerism in the state. For more information on Volunteer NH! visit: www.volunteernh.org.

NHFB volunteers honored

NONPROFIT ORG.

US POSTAGE

PAID

MANCHESTER, NH

PERMIT NO. 37

Feeding the Programs that Feed the Hungry

62 West Brook StreetManchester, NH 03101

Expanded News Pg 5

Agency Spotlight Pg 6

Warehouse News Pg 7

New Opportunities for OFL Pg 8

Volunteer View Pg 9

Inside:Big Sweepstakes benefits NHFB Pg 1

Letter From Executive Director Pg 2

The Fundraiser Report Pg 3

NHFB’s Recipe for Success Pg 4

Winter 2008 Newsletter

Special Expanded Edition