Category Archives: Programs

Smart Choices from the Start

IMG_7014As a woman entered the WIC (Women, Infants and Children) clinic at Wilmington’s Northeast State Service Center, she was greeted with the smells of a stovetop fritatta.

“It smells so good in here,” she remarked.

She checked in with the clinic’s receptionist and took a seat in the waiting room with a few other clinic visitors.

It was their lucky day, as Amanda Good, our WIC Food Demonstration Specialist, was visiting with her portable kitchen. As part of our new Smart Choices from the Start program, Amanda visits several clinics each week showing new ways to prepare dishes using foods that WIC participants can purchase using their food voucher.

Three little girls gathered around Amanda’s portable kitchen as she explained carefully each step neIMG_7002cessary in order to mIMG_7003ake a perfect stovetop fritatta. She opened a bag of fresh spinach and added it to her skillet. As the spinach cooked, Amanda cracked nine eggs and slightly beat them with a fork; she diced a small onion and one tomato. She took a few pieces of thick deli ham and cut it into two-inch slices.

A mirror is attached to the top of the portable kitchen to ensure that participants can see what’s happening – right from the comfort of their seats!

As she worked to get all of the ingredients prepped, her younger audience members talked back and forth.

“I love salad,” said one. “I wear glasses,” said another. “I watch people cook, so I can cook when I’m older.” IMG_7007

After everything was chopped, Amanda added the rest of the ingredients to the eggs, including a cup of grated cheddar cheese, and poured the mixture over the cooked spinach.

IMG_7011More guests walked into the clinic. As they took a seat, Amanda encouraged them to fill out a quick survey; as a token of her appreciation, they would each receive a recipe book, apron and oven mitt. (The survey asks questions about at-home meal preparation frequency, foods used with the WIC voucher, food frequence (how many times a month certain foods are eaten) and more.)

Ten minutes later the stovetop frittata was ready! Amanda cut it up into sample sizes and distributed to the group to try.

It was unanimous – the fritatta was a winner!

“Mmm, it’s good, mommy,” said one of the little girls.  IMG_7016

Amanda explained some of the health benefits of the dish, especially the spinach. Did you know that spinach is a great source of folic acid for pregnant moms? And the addition of deli meat is not harmful to pregnant women if the meat is cooked. Uncooked deli meat is not good for pregnant women due to listeria concerns.

The ladies visiting the WIC clinic were thankful for Amanda’s knowledge and said they planned to make the fritatta at home.

It was time for the little girls to leave with their mom, and as they left, they gave Amanda a “thumbs up!”

To date Amanda has hosted 42 statewide demonstrations with a total of 272 participants! Response from participants has been positive for the five recipes demonstrated to date! Participants have enjoyed peanut butter and banana french toast, Minnesota Northwoods white chili, tuna and black bean quesadillas, stovetop fritatta and sweet potato and black bean chili! Next month’s recipe is black bean and egg burritos!

To learn more about Smart Choices from the Start, please visit click here!

Want to make the stovetop frittata at home? Here’s the recipe!

Ingredients:
Cooking spray
Fresh baby spinach (10 oz. bag)
9 eggs, slightly beaten
1 cup cheddar cheese, grated
4 oz. deli ham, cut into 2-inch slices
1 small onion, diced
1 small tomato, diced

Directions:
1. Cook the spinach and 1 tablespoon of water in a large nonstick skillet sprayed with cooking spray on medium heat for 3-5 minutes, stirring occassionally.
2. Mix remaining ingredients and pour over spinach. Don’t stir.
3. Cover and cook 10 minutes until the center is set.

Total cost per serving using WIC voucher for ingredients: $0.36; total cost per seriving of purchased food: $3.01

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Anti-hunger advocates launch year-long School Breakfast Challenge at Ending Hunger Through Citizen Service conference

Two-hundred-fifty anti-hunger advocates gathered at the Christiana Hilton yesterday for the second annual Ending Hunger Through Citizen Service conference. The highlight of the day-long event was the official launch of the School Breakfast Challenge.

Delaware Department of Education Secretary Mark Murphy officially launched the challenge, announcing that a total of $20,000 is available to schools that increase participation in the school breakfast program.

In the 2012-2013 school year, only 52.1 percent of children in Delaware who received free or reduced-price lunch also participated in school breakfast.

“We know for our children to be able to learn well, their minds need to be free from worrying about hunger pains. Ensuring our children receive nutritious meals is a vital component of their academic health,” Murphy said.

Cash prizes will be available in the following categories:

Districts

  • Highest overall participation percentage – cash prizes for first place ($4,000), second place ($2,000), third place ($1,000) and fourth place ($500).
  • Highest increase in participation – cash prizes for first place ($4,000), second place ($2,000), third place ($1,000), and fourth place ($500).
  • Implementation of an alternative breakfast program or adding breakfast where it was not offered before. Honorable mention

Charter/Nonpublic

  • Highest overall participation percentage. There will be cash prizes for first place ($2,500).
  • Highest increase in participation percentage. There will be cash prizes for first place ($2,500).
  • Implementation of an alternative breakfast program or adding breakfast where it was not offered before. Honorable mention

Winners will be announced at next year’s Ending Hunger Through Citizen Service conference, and funding must be used to purchase equipment to improve the infrastructure of their nutrition programs.

Governor Jack Markell applauded the School Breakfast Challenge and emphasized the state’s commitment to ensuring the all Delawareans, especially children, have access to nutritious foods.

“While Delaware’s economy continues to improve, we know the recovery hasn’t reached all of our neighbors,” Markell said. “We will keep the safety net strong for individuals, families and, especially, children who are vulnerable to hunger. One critical area of our focus is our schools, recognizing that without consistent access to food, children’s physical, emotional and educational growth are in jeopardy. The School Breakfast Challenge is another important step to move us closer to a hunger-free Delaware.”

Administrator of the United State Department of Agriculture’s (USDA) Food Nutrition Services Audrey Rowe discussed USDA’s important role in alleviating hunger for millions of Americans.

“I want to commend the many school districts in Delaware who have brought breakfast into the classroom,” said Rowe. “We hear from teachers who say that when kids eat healthy foods they do better in school. When kids get lots of healthy food choices and exercise at school, they learn good habits for life.”

In addition to the launch of the school breakfast challenge, anti-hunger advocate Joel Berg, Executive Director of the New York City Coalition Against Hunger, provided keynote remarks that focused on the country’s collective will, including government’s, to end hunger.

“Saying we can end poverty and hunger by removing funding is like saying we can get rid of drought by removing water,” said Berg.

Four panels throughout the day focused on community-based advocacy, federal nutrition policies, healthy food access and funding for anti-hunger programs.

“The biggest bang for a federal dollar is SNAP benefits,” said Ellen Teller, Director of Government Relations for the Food Research and Action Center. “However, the SNAP program is the bull’s-eye on Capitol Hill. Anti-hunger advocates must be agile and play defense again the attacks.”

Panelists informed attendees that both national and local advocacy efforts are an important part of the political process as it relates to programs for low-income households.”

“When the stimulus funding ended last November, that meant an annual $16 million reduction in SNAP benefits, which is more than the entire annual budget of the Food Bank of Delaware,” said Secretary Rita Landgraf of the Delaware Department of Health and Social Services, which administers the SNAP program in the state. “Food is paramount to keeping people safe and healthy in their communities. That’s why we are committed to working with Gov. Jack Markell, our congressional delegation, state legislators and federal officials to find long-term solutions to meeting the basic food needs of vulnerable Delawareans.”

“Today was truly inspiring,” said Food Bank of Delaware President and CEO Patricia Beebe. “To have so many individuals from all sectors show their support for a community free of hunger was humbling. We know that we have what it takes to end hunger in our state. Now we just need the political will to make it happen. Hunger is unacceptable in this country.”

To learn more about the School Breakfast Challenge or to sponsor it, please contact Dan Reyes, Coalition to End Hunger Coordinator at the Food Bank of Delaware, at (302) 292-1305 ext 206 or dreyes@fbd.org.

Check out some photos from the day!

 

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LANA the Iguana

IMG_6919Meet LANA (Learning about Nutrition through Activities) the Iguana, the newest member of the Food Bank’s Nutrition Education team! Lana is a loveable iguana who only eats fruits and vegetables! Yesterday she accompanied Alina Wade, our Community Nutrition Educator, on a visit to the Absalom Jones Head Start program for preschool-aged children. Lana and Alina visited four classes yesterday!

Lana is no stranger to the kids at Absalom Jones! She was greeted with lots of hugs and kisses, as yesterday was her third visit to program.  The cute little iguana loves fruits and vegetables and shares her enthusiasm for healthy eating with the children!

LANA the Iguana was developed by the Minnesota Department of Health to help children learn to taste, eat and enjoy more fruits and vegetables. The goal of the LANA Preschool Program is to help young children eat more fruits and vegetables each day to promote good health, healthy weight and reduced risk of chronic disease

Yesterday, children were introduced to the apricot. But before they started, a brief review of last week’s featured vegetable, broccoli! Last week, the children had a chance to make their own miniature broccoli forrest by standing broccoli florets up in a cup of dip. Reviews were mixed on the broccoli sample they tasted, but one preschooler shared with the group that while she doesn’t like broccoli, she does like horses!

Each session is only 30 minutes long to keep the children engaged and focused. Yesterday Alina read, Lana Plays a Trick on Tenzin. After the story, children were asked if they knew about the apricot. Alina explained that apricots grow on trees. To show where their food comes from, the group played “pin the apricot on the tree.” The children lined up, closed their eyes and did their best to get the apricot on the tree! Before long it was time to say goodbye to Lana and Alina. Lana departed to a sea of preschool hugs and kisses!

Next week when Lana and Alina visit they will continue to learn about apricots. Using dried apricots pretzel rods and raisins, the children will create apricot “bugs!”

To learn more about Lana the Iguana, please contact Alina Wade, Community Nutrition Educator, at awade@fbd.org or (302) 292-1305 ext 210.

Check out some pictures from yesterday’s visit with Lana!

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Fresh produce available through Food Bank’s Community Supported Agriculture Program

photoFresh, local produce will be available to all members of the community – regardless of income level – through the Food Bank of Delaware’s Community Supported Agriculture (CSA) program this growing season.

The program, funded by the United States Department of Agriculture, Delaware Department of Agriculture and Syngenta, provides participants with the opportunity to purchase shares of locally-sourced produce. Shareholders can expect to see 8-10 different varieties of produce each week.

Families who are income eligible receive shares at a deep discount. Full shares cost $10 each week, while half shares are five dollars each week. Community members who are not income eligible may purchase full or half-shares for $500 and $250, respectively. The purchased share cost includes a tax-deductible donation to the Food Bank of Delaware to help fund shares for participants with lower incomes.

The Community Supported Agriculture (CSA program) program was very successful in its inaugural year; 45,000 pounds of locally-grown produce were distributed to Delaware residents of all income levels last year.

Food Bank of Delaware President and CEO Patricia Beebe is eager to continue the work of this program for a second year. “We are continuing our commitment to ensure that all members of the Delaware community are provided with opportunity to obtain fresh and local produce that is also affordable,” she said. “Regardless of income level, all Delawareans should have access to healthy foods.”

Improvements have been made to the program, including a better variety of foods, shares packed in containers to maintain freshness, discounts at local restaurants, discounted rates for college students and food demonstrations every week at the Wilmington Farmers Market at Cool Springs Park.

Produce shares will be available for weekly pick up (18 weeks total) at the following locations:
Donor shares: Wilmington Farmers’ Market at Cool Springs Park, the Food Bank of Delaware’s Newark facility (14 Garfield Way), Downtown Dover Farmers’ Market and Food Bank of Delaware’s Milford facility (1040 Mattlind Way) starting in June.
Income-eligible shares: Wilmington Farmers’ Market at Cool Springs Park and Downtown Dover Farmers’ Market

To sign up to participate (either income-eligible share or community share), please contact Barbara Brkovich, CSA Program Coordinator, at (302) 292-1305 ext 204 or bbrkovich@fbd.org.

More information is also available at http://www.fbd.org/program/csa.

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Registration open for Ending Hunger conference on April 7

Registration is now open for the second annual Ending Hunger Through Citizen Service conference scheduled for Monday, April 7 at the Christiana Hilton.

The all-day conference, sponsored in part by TD Bank and the Delaware Department of Health and Social Services, will focus on collaborative efforts to increase access to foods, educate families about available programs and using the state’s collective skills, resources and political will to end hunger. The conference will feature speakers from both state and federal government agencies, education, nonprofit, agricultural and other community-based sectors.

Joel Berg, a nationally-recognized media spokesman in the fields of domestic hunger, food security, obesity, poverty, food-related economic development, national service and volunteerism and Executive Director of the New York City Coalition Against Hunger, will provide keynote remarks during the conference.

Panels throughout the day will focus on community-based advocacy; the farm bill, federal policy and inequality; healthy food access; and funding for anti-hunger efforts.

“The one-day conference offers a unique opportunity to bring together key business leaders, faith based organizations, hunger-relief partners, educators, government officials and nonprofits all collaborating and working together toward real solutions to help empower people and create political will to end hunger in Delaware,” said Coalition to End Hunger Chairwoman Julie Miro Wenger.

“Last year’s event resulted in a lot of enthusiasm from a sold-out crowd for identifying ways to increase our state’s efforts to end hunger,” said Food Bank of Delaware President and CEO Patricia Beebe. “As a result we have enhanced our Coalition, are working with educators to increase participation in school breakfast, identifying new ways to bring in more produce for low-income Delawareans and increasing outreach to individuals utilizing food assistance who can serve as advocates in the community. I am excited to see what ideas are generated from this year’s event.”

When: Monday, April 7, 2014; 7:30 a.m. – 4:30 p.m.

Where: Christiana Hilton, 100 Continental Drive

Registration: Registration is $25/person and includes a continental breakfast and lunch

Agenda:

7:00 a.m. – 8:00 a.m.; VIP Breakfast (invitation only; featuring remarks from Rick Goff, Executive Director, Office of Children’s Nutrition, West Virginia)

7:30 a.m. – 8:15 a.m.; Registration, Breakfast, Exhibit Tables

8:15 a.m. – 8:30 a.m.; Opening Remarks

8:30 a.m. -9:00 a.m.; Announcement of School Breakfast Challenge, Secretary Mark Murphy, Delaware Department of Education

9:00 a.m. – 9:55 a.m.; Keynote address, Joel Berg, Executive Director, New York City Coalition Against Hunger

10:00 a.m. – 11:10 a.m.; Community-Based Advocacy

11:15 a.m. – 12:25 p.m.; Farm Bill, Federal Policy and Equality

12:30 p.m. – 2:00 p.m.; Lunch

2:05 p.m. – 3:15 p.m.; Healthy Food Access

3:25 p.m. – 4:30 p.m.; Making it Happen – Funding

Complete panel descriptions and speakers, registration and more information can be found at www.coalitiontoendhunger.org.

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Community Supported Agriculture at the Food Bank of Delaware

photoBy Barb Brkovich, CSA Coordinator

Last summer the Food Bank kicked off its first year of the Community Supported Agriculture (CSA) program.  We had a tremendous response from both our Sponsor and Community Shareholders.  We had a few hiccups here and there (ugh the rain!), but overall the program was a great success.  We distributed more than 45,000 pounds of locally-grown produce to Delawareans of all income levels.

Our token incentive plan was a huge success as well.  SNAP recipients received matching tokens for every dollar they spent on their shares.  Of the approximately 10,000 tokens distributed, 99 percent were redeemed at other participating vendors at the Wilmington Farmers’ Market at Cool Springs Park. This not only doubled participants food benefits, but also added to the local economy.  Community shareholders reported an increase in vegetable consumption, lower cholesterol levels and overall better health.  This couldn’t make us happier.

We agreed with our participants that there was room for improvement, and we listened to those suggestions!  I think you’ll agree  – this upcoming season will be even better!  As we plan for spring, I’d like to share with everyone the updates we plan to implement for the 2014 season:

  • Produce will be sourced from several different local farmers for a better variety including more fruit, mushrooms and fresh herbs!
  • Shares will be packed in individual coolers to maintain freshness (no more wilted greens!).
  • Shareholder discounts at local restaurants.
  • More pickup locations (Hello Dover & Milford!).
  • More payment options.
  • Special college student rates (15 percent off!).
  • Food demos every week at Cool Spring Park (plus yummy samples!).
  • Less paper/plastic bags.

We will still have our end-of-season dinner for all of our shareholders.  I can’t wait to see what delicious treats our chef comes up with this year!  Share prices will remain the same at a very reasonable $500/full share or $250/half share.  With the new payment options, you can stretch that out over five months or 18 weeks to be even more budget-friendly.

Remember, each Sponsor Share allows us to support 2 ½ low-income shares for Delawareans in need.  To join or to learn more, please visit our website www.fbd.org/program/csa!

 

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Partner Spotlight: Claymont Community Center

By Kim Turner, Communications Director

Tucked away in a residential community in the heart of Claymont, the Claymont Community Center offers area residents an array of services. From the Head Start preschool program and a medical clinic for the uninsured to a food pantry, the center is a one-stop shop. I had the opportunity to visit the center last week just before our last major snow storm hit. As pantry visitors filtered in and out to pick up essentials, the main concern for most was the next day’s forecast for almost a foot of snow.

Doris Lockett, the food pantry manager, said this winter has been especially difficult for pantry visitors. The cold weather, coupled with frequent snow storms, has significantly impacted her clients’ monthly budgets.

In just the last three weeks, Lockett has seen increases. “This is due to the fact that food stamps were cut and unemployment benefits have been cut off,” she explains. “It’s been a big problem for people.”

From 9:00 a.m. until 2:00 p.m. every Wednesday, the pantry is booked solid with appointments of individuals needing assistance. Households in need are able to visit the pantry every 30 days. She reports seeing new faces in line each Wednesday. A lot of families who never thought they would need help are now in need.
To keep up with demands, the food pantry depends on the support of the community. In addition to food from the Food Bank, the organization receives food drive donations from local organizations, churches and schools and also picks up rescued foods from local grocers, including Trader Joe’s and Acme. Volunteers from the community pick up these donations daily and deliver to the food closet. A second team helps pack grocery bags full of food and distributes to pantry visitors.

Last week during my visit, Wendoli, Gabriel, Yvonne and Steven were on hand to assist. They greeted pantry visitors and helped gather bags full of assorted baked goods, non-perishables, meats, juices, fresh produce, hygiene products and more. As soon as I met the four, I could tell they loved the work they were doing. They all appreciate how thankful food pantry visitorsy are for the extra assistance.

Check out some pictures from the recent visit!

 

 

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Food Bank holds cooking demonstrations at local WIC offices

0121 Amanda photoBy Gwen Guerke, Communications Coordinator

On a chilly Thursday afternoon, WIC (Women, Infants, and Children) clients at the Milford State Service Center were in for a treat.

Amanda Good, our Food Demonstration Specialist and a registered dietitian, prepared tantalizing peanut butter and banana French toast from a mobile cooking station, and then offered samples to parents and children waiting in the center’s lobby.

As part of the Smart Choices for WIC program,  Amanda visits the state’s 11 centers every month with a new recipe to encourage people to get the most out of the products they receive from WIC.

This January morning, she shared budget-friendly and time-conscious cooking tips as she mashed ripened bananas with a potato masher purchased a dollar store.

“It makes it easier when flipping,” she said, noting that banana slices can easily slide out of the sandwich. The sandwiches cook, four minutes on each side in a skillet sprayed with non-stick oil.

Marta Begueros of Lincoln was delighted that her daughters got to sample the sandwiches.

“They like it,” she said, adding that she would try the recipe at home.

In addition to a tasty snack, participants who participated in the demonstration go home with a spiral-bound SNAP cookbook, apron, oven mitt and a save-the-date card for the next demonstration.

Smart Choices for WIC (Women, Infants, and Children) is a skills and knowledge-building program utilizing the 2010 Dietary Guidelines and USDA MyPlate recommendations.  The program focuses on teaching pregnant and new mothers about healthy eating and how they can learn to prepare nutritious easy meals from the foods on their food vouchers.

“People don’t realize that protein can be found in eggs and beans,” Amanda explained. The recipe for French toast includes six eggs as well as a cup of milk.

February’s recipe will be a hearty white chili.

For more information, please contact Amanda Good, RD MS, Food Demonstration Specialist, at (302) 292-1305 ext 209 or agood@fbd.org.

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Chase presents $100,000 donation at Food Bank of Delaware Culinary School graduation

CheckChase made a $100,000 donation to the Food Bank of Delaware this morning at a graduation ceremony honoring the accomplishments of nine students who successfully completed our 14-week culinary training program.

The $100,000 will be used to support student scholarships to The Culinary School, stock local school food pantries with needed supplies and provide weekend food for at-risk children through the Backpack Program.

“Chase continues to work with community organizations, such as the food bank, governments, and businesses to address the issue of unemployment and underemployment in the state of Delaware,” said Daryl Graham, Vice President of Global Philanthropy and Community Relations, JPMorgan Chase. “The Culinary School is an amazing example of the type of program that changes our community for the better everyday.”

Under the instruction of Food Bank of Delaware Chef Instructor Nicole Wilson, students have spent the past 14 weeks developing their passion for the culinary arts. From proper knife handling techniques to Serve Safe certification and completing an internship, the students are prepared for entry-level jobs in the food industry.

“We are so thankful for Chase’s focus on not only providing nourishment for children and their families, but also supporting our commitment to providing valuable job training skills that will lead to sustainable employment,” said Food Bank of Delaware President and CEO Patricia Beebe. “We know one of the root causes of poverty is limited employment skills. Our Culinary School provides students with the skillset to not only thrive in the food industry, but their daily lives.”

In addition to honoring nine students who recently completed the program, The Culinary School welcomed back two past graduates who shared how the program has changed their lives.

“When we have goals set in place, achievement will come,” advised Maureen Brown, a past graduate. “I have learned to stay focused on the plan and to never give up. When life brings obstacles, overcome.”

The mission of The Culinary School is two-fold. First, students are taught skills that are highly desirable to employers in the food industry. Second, these newly-developed skills have the potential to lead to jobs in the industry that provide job security and economic sustainability.

Students are referred to the program through the Criminal Justice Council, Delaware Department of Labor, Delaware Division of Vocational Rehabilitation and other community-based organizations.

Mark Bamforth was among the nine graduates, “Socrates said, ‘The unexamined life is not worth living.’ I have come to terms with the fact that if I don’t learn from my mistakes, I am destined to repeat them,” he said.

Following today’s ceremony, guests were served a Caribbean-themed lunch prepared by the graduates. The menu featured Caribbean jerk chicken, island Beef Medallions, curry shrimp with rice and pigeon peas, Brazilian black bean stew, mango avocado salad and more.

Congratulations to the graduates!

Mark Bamforth
Khaliel Barner
Travis Bingham
Kenneth Brown
Linda Coleman
Kendall Ellis
Koren Knott
Dale McNeill
Mignon Morrow

To learn more about The Culinary School, please visit http://www.fbd.org/the-culinary-school/.

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Program spotlight: Cape Henlopen School District Backpack Program

01_16 rehoboth backpack photo

By Gwen Guerke, Communications Coordinator

Judy Hudson, the social worker at Rehoboth Elementary School, is the school coordinator for the Food Bank of Delaware’s Backpack Program, but she quickly credits two faithful PTO volunteers as “the energy behind the distribution.”

Statewide, the program serves 4,382 students in 115 schools. Students are referred into the program, rather than based on income requirements or eligibility for free and reduced lunches.

The Food Bank of Delaware’s Backpack Program provides food to children in need for weekends and holidays when school is not in session and federal school meal programs are not available.

Backpacks are stocked with kid-friendly, nutritious food including shelf-stable milk and juice, meals such as macaroni and cheese, spaghetti and meatballs and beef stew, granola bars, apple sauce, cereal and more.

Food and informational flyers for the backpacks are packed by volunteers, and the Food Bank of Delaware delivers the bags to participating sites weekly. Site staff stores the bags in a secure area until distribution day.

Dependent upon availability, school supplies are also distributed in the take-home bags.

So each week, the Food Bank trucks deliver 99 backpacks to the Rehoboth school’s back door where they are unloaded by the custodial staff, and then every Thursday volunteers Carrie Robertson and Sandy Monigle take the bags around.

Since these moms are sensitive to how differently older children respond to receiving the bag, they have one system for younger kids and another for those in grades 4 and 5.

Second grade teacher Keri Mitchell places the bags in her students’ backpacks.

“The little ones are very thankful because they will now have food in the house for the weekend. This really helps the whole family,” Mitchell said.

At H.O. Brittingham, another elementary school in the Cape Henlopen School District, Katina Powell is the school secretary and also the designated school coordinator for the past three years.

Powell accepted the responsibility because she was all too aware of the need; of the school’s 583 students, 82 percent live in poverty.

“Who can say no,” she said, adding that she relies on a paraprofessional to distribute the bags to students.

“The Food Bank trucks come on Wednesday, and we take them on Thursday.”

She can see that students love the backpacks.

“It’s done discreetly. If it’s not there, they are looking for it. It’s something that shows we care. The littlest thing, they are appreciative for. We do coat drives, Christmas drives and Thanksgiving drives. We are the only school in my district that has this type of poverty. We do the best we can to make it work,” she said.

To learn more about the Backpack Program, please contact Alina Wade at awade@fbd.org or (302) 292-1305 ext 210.

It costs approximately $158 to provide one child with weekend and holiday food for a whole school year.  This includes the cost of  food for each week, supplies, transportation and program administration. To sponsor a child, call Larry Haas, Development Director, at (302) 294-0185 or email him at lhaas@fbd.org.

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