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SHARING HOPE BY SHARING MEALS

Last year, Foodbank volunteers donated

20,400 HOURSof service to ending hunger

Moving the Community from Hunger into Health

FoodfirstHow has your summer been?

I wish I could say that the summer was a quiet time for the Foodbank, where we were all sitting around drinking kale smoothies and brushing up on our knowledge of different varieties of beets. In reality, summer was an incredibly busy time for us, especially with our Picnic in the Park program, which provided healthy lunches and physical activities to hungry children who get no free school lunches in the summer. This year the program served an incredible 38,000 meals countywide during the program at sites staffed by volunteers. Thank you so much for the incredible effort of those who supported this initiative with time and money.

As we reached the end of the summer, we have compiled our statistics for the number of people served in the last financial year (ending in June) by ourselves and our network of 330 wonderful local nonprofit agencies. We discovered that the number of unduplicated people served has gone up from 104,000 to 140,000. This shows that challenge of an economic recovery that is not really allowing people more money to spend on healthy food. We have no illusions that we have our work cut out for us. Yet September and the ‘back to school’ season is a time of hope for the Foodbank, with the beginning of a new year of our national award-winning series of Feed the Future educational food programs for kids – from preschool to high school.

Our approach is for people to learn from their peers in the community. The ‘experts’ can come in and tell you what you should cook and how you should do it, but far more useful are trusted and respected people from a neighborhood, a street near you, who want to do something to improve the nutritional health of those around them. That’s where you come in. These programs are all taught by Foodbank supporters: college students, mothers and fathers, the underemployed, professional people giving a couple of hours a month, seniors sharing a lifetime of knowledge. We’re proud of these teachers and what they are doing to help build a new generation of healthy young people in our county.

I hope you’ll consider joining us in one of these educational opportunities. They are as nourishing for the teachers as for the students and great fun.

Thanks for all that you are doing to ensure a healthy and hunger-free Santa Barbara County.

Erik Talkin Chief Executive Officer etalkin@foodbanksbc.org www.foodbanksbc.org (805) 967-5741 X100 www.hungerintohealth.com

BACK TO SCHOOL

BOARD OF TRUSTEES:

Melissa R. Petersen, ChairJim Stollberg, Vice Chair Deborah Adam, Secretary

Frank Abatemarco

Peter N. Brown

Dianne Dawes

Narded Eguiluz

Wayne Elias

John LaPuma, MD FACP

Lisa Przekop

Carla Rosin

Barry M. Spector

George Thurlow, Chair EmeritusVibeke Weiland

Prasanna is a database expert and volunteers remotely for the Foodbank from Arizona. She is absolutely outstanding! She responded to an ad we posted online to ask for help entering data in our SalesForce database for our food and wine tasting fundraiser, called Fork & Cork Classic. Once Prasanna understood the complexity of this project, and realized that we had tons of accounts and contacts to manage for this campaign, she took off in a rage of keyboard flurry to keep up with all of the new businesses we had to manage that kept pouring in. After creating a system to organize the steps to complete this process, Prasanna divided up the responsibilities so that a team of database experts could help her. Now, she’s training in the team, which is relieving her from having to do all of the entries herself. We know we can depend on Prasanna and her team and we appreciate all of the time and effort that she gave to accomplish this!

High praise and special thanks go to super volunteer Mickey. Mickey stepped up and filled the position of Event Chair, for the Fork & Cork Classic, Sunday, June 1st at the Montecito Country Club. Mickey was a phenomenal leader and key player who worked tirelessly to make this inaugural food and wine event a winner. Mickey never lost focus and it was his determination and dedication that guided the event to a successful outcome. His even temper, positive outlook, level head and driving determination were inspirational. Mickey sold sponsorships, gathered Silent Auction items, recruited restaurants, wine makers and spirits, plus oversaw numerous aspects of operations. Mickey is truly a treasure beyond measure and a privilege and honor to know and work with. Thank you Mickey for leading us to victory and building an event that will become a time-honored classic in our community.

When Jessica lived in Pensacola, Florida, she volunteered as a shopper for her church’s food pantry. Now, in Santa Maria, Jessica wanted to help the local food bank and fell in love with Picnic in the Park. She signed up to become Site Leader every day at Grogan Park for the entire summer. Lucky us! Jessica says, “I like getting to know the kids, their names, making sure they eat, and knowing I’m making an impact on their lives. I worry when they’re not at the park. It’s rewarding to know kids are getting a full belly and having fun.” She highly recommends volunteering. “Don’t hesitate. Do it! There are lots of opportunities at the Foodbank, no matter what you like to do. It’s good for your soul. It makes you feel better inside.”

VOLUNTEER SPOTLIGHT

Prasanna

Mickey

Jessica

www.foodbanksbc.org

Santa Maria Facility

490 W. Foster Road

Santa Maria, CA 93455

T: (805) 937-3422

F: (805) 937-8750

info@foodbanksbc.org

Santa Barbara Facility

4554 Hollister Avenue

Santa Barbara, CA 93110

T: (805) 967-5741

F: (805) 683-4951

info@foodbanksbc.org

Education & Administration Center

1525 State St., Ste. 100

Santa Barbara, CA 93101

T: (805) 967-5741

F: (805) 683-4951

info@foodbanksbc.org

Support the Foodbank of Santa Barbara Countyand you support over 330 local non-profits and programs.

We invite you to learn more about our work and

support us through our community-sponsored events. Please visit our website for

event information.

September Hunger Action Month

Join Our Monthly Giving Program

September 27SOL Food Festival,

Vera Cruz Park

October 5Table of Life Gala,

Pacifica Graduate Institute

October 21Agency Leader’s Summit,

Casa de Maria

October 22Santa Maria Empty Bowls,

Santa Maria Fairpark

October 25Backyard Bounty Day

November 2Santa Barbara Empty Bowls,

Ben Page Youth Center

November 3- 21Thanksgiving Drive

November – DecemberFood & Funds Drive + Corporate Challenge

For event details, visit foodbanksbc.org

LEAVE A LEGACYThe Foodbank is privileged to have many generous donors that give of their time, talent and resources. Just as donors have made helping people and

organizations their passion in life, others have chosen to continue their work in the future through

our Legacy Giving Society.

Please contact Diane Durst, (805) 967-5741 x104, to

learn more about planned giving opportunities.

Ingredients:• 1 teaspoon minced garlic• 3 1/2 cups organic vegetable

broth, divided • 1 cup dried small red lentils• 1 teaspoon ground cumin• 1/4 teaspoon salt• 1/4 teaspoon ground

cinnamon• 1/8 teaspoon ground red

pepper• 1 cup water• 3/4 cup canned pumpkin• 1 tablespoon grated peeled

fresh ginger• 1 tablespoon fresh lemon juice• 3 tablespoons plain low-fat

yogurt• 1/4 cup unsalted

pumpkinseed kernels, toasted

• 1/4 cup chopped fresh cilantro

Directions:

Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic to pan; sauté 4 minutes. Stir in 3 cups broth, lentils, and next 4 ingredients (through red pepper); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until lentils are tender. Place the lentil mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return lentil mixture to pan over medium heat. Add remaining 1/2 cup broth, 1 cup water, and pumpkin to pan; cook 3 minutes or until thoroughly heated. Stir in ginger and lemon juice. Ladle 1 1/2 cups soup into each of 4 bowls; top each serving with about 2 teaspoons yogurt, 1 tablespoon pumpkinseeds, and 1 tablespoon cilantro.

SERVES 4 TOTAL TIME 28 MINThe Foodbank partners with Coast Valley Lompoc, a treatment center that helps individuals and families with addiction. They have a very high success rate and a fine reputation in Lompoc for various programs in the area. Those with alcohol or drug addictions are generally malnourished, so nutrition is very important.

Nutritional therapy is conducted on a regular basis to reverse this damage, and the Foodbank provides a steady supply of fruits and vegetables to help (over 125,000 lbs. last year). They are also very active in distributing food and USDA commodities to the Lompoc community, and reached more than 450 families per month.

NON-PROFIT PARTNERDuring the school year around 25,000+ children in Santa Barbara County rely on the free or reduced-price meals through the National School Lunch Program. But what happens during the summer months when school is out? The summer is a time of hunger and food insecurity for these children. This is where the Foodbank’s Picnic in the Park program comes in. By providing healthy and delicious lunches (38,000 this summer alone) to kids across our county all summer, the Foodbank works to fill this gap and ensure that summer does not have to be a time for hunger in our county.

The Picnic in the Park program provides free nutritious meals, Monday through Friday, to all children in the county during the summer as part of the USDA Summer Food Service Program. There are no income requirements to participate in the program, and all children and teens under the age of 18 are encouraged to attend. All of the program sites, which are generally at easy-to-access parks, housing facilities, and neighborhood centers, are managed by volunteers and groups who serve lunches and organize food literacy training and summer games. As an alternative to children going hungry or eating highly processed foods, Picnic in the Park ensures that children can access nutritious lunches in educational and interactive environments during the summer months. This past summer the Foodbank added a physical activity incentive program called Passport 2 Prizes (P2P) to encourage kids to be active all summer long. To participate, kids received a “passport” and could begin collecting stickers each day for attending Picnic in the Park and participating in physical activities led by volunteer Activity Leaders. After the children collected 10 stickers, they could redeem their completed passport for an instant prize (such as a beach ball, jump rope, etc.), or have the option to enter a raffle. The response to Passport 2 Prizes was tremendous, with over 1000 kids across the county participating. The Foodbank hopes that by keeping active and eating a healthy meal each day, kids across our county will stay healthy all year long.

Leadership Circle• Albertsons• Apio Produce Sales• Baroda Farms• Better Produce • Bimbo Baking• Bonita Packaging Co.• CJJ Farming• Combs Distribution• Driscoll’s*• Dynasty Farms• Food Maxx• Innovative Produce• Jordano’s• Ralphs• Sanchez Brothers• Santa Barbara Farms• Spinaca Farms• Trader Joe’s• Vons• Walmart• Windset Farms

Fruit of the Earth Champion• Bejo Seeds• Big E Produce inc.• Costco• Cottage Health System• Deckers Outdoor

Corporation• Edward Silva

& Sons, Inc.• Foods Co.• Fresh Market• Pacific Coast Produce• Target• Wells Fargo• Westland Produce Inc.• Yardi Systems

Garden of Health Advocates• Ameriprise• Adam Bros Farming• Babe Farms• Citrix• Corona Marketing• Cox Communications• Dignity Health• Epic Veg• Fresh & Easy• Fresh Venture Foods• Greenco Distributing Inc.• Guadalupe Cooling Co.• Harvest Santa Barbara• Main Street Produce Inc.• Panera• Santa Barbara Housing

Assistance Corporation• Union Bank• Venoco, Inc.• Whole Foods

*Driscoll’s will be honored at our annual Table of Life Gala on October 5, 2014.

We would like to thank and acknowledge our leading corporate and food partners.

PICNIC IN THE PARK

The Foodbank now has a nutrition blog called the BEET: All Things Nutrition. It contains weekly content (nutrition in the news, guest interviews, nutrition myth busters and seasonal recipes), from Erin Hansen, RDN, the Foodbank’s Community Nutrition Coordinator. “It is my greatest hope to create a forum through The BEET, that will convey nutrition information in a way that speaks to you, so that you may feel empowered to make food decisions that will improve not just your body, but your mind and your spirit.” – Erin Hansen. Sign up to receive updates: http://www.foodbanksbc.org/category/health/the-beet-all-things-nutrition-blog/

YOUR HEALTH

In November of 2013 the Foodbank started a program with Innovative Produce to donate produce back to our community. George and Deborah Adam, President and Controller of Innovative Produce, felt it was important to utilize some of the produce they grow to support the many individuals and families in need in our community. The Foodbank partnered with the Adams to purchase small produce totes which are supplied weekly to Innovative Produce. The totes are taken out during harvests and filled with produce that is not needed by the farm, ensuring that product is not wasted and provides a nutritious meal for local families. The Adams have donated over 94,000 pounds of produce since its inception less than a year ago. We are most grateful to Innovative Produce and the Adams for starting this program. We would like to expand this program and invite other growers in our community to join in. If you are interested, please contact Robin Coutu, Sr. Food Sourcing and Purchasing Manager at 805 937-3422 x102/rcoutu@foodbanksbc.org.

PRODUCE PARTNER

RECIPE RED LENTIL PUMPKIN SOUP

SAVE THE DATE

If you want more information about applying for CALFresh (known as Food Stamps) benefits with Foodbank support, please contact: Amy Lopez, Outreach Manager elopez@foodbanksbc.org (805) 967-5741 x 115.

“Hunger is having to use credit cards to buy groceries, hoping that you’ll make enough money by the end of the month to pay it off. My family has experienced hunger in that, we opt for cheaper, unhealthy options to save money. Buying food that is fresh and good for you is hard when you’re on a budget. In turn, it has caused obesity, diabetes, and high blood pressure for my father. The Foodbank have been extremely helpful thus far in getting me access to CalFresh, which in turn is significantly easing my stress about where my next meal back at school is going to come from--especially since my finances are so tight. “ -Foodbank Client, July 28, 2014

COMMUNITY VOICE