What are you thankful for this year? Here at the Food Bank of Delaware we’re thankful for the many partners we have in the community. It really takes an entire community to feed Delawareans who are struggling to make ends meet, especially during the holiday season.
Today we hosted our third annual Thanksgiving nutrition class and basket distribution. It’s one of our favorite days at the Food Bank of Delaware because we’re able to provide those in need with valuable education on good nutrition, information on stretching limited budgets and healthy recipes. And best of all, after the class we provide each attendee with a basket full of Thanksgiving trimmings, a frozen turkey and a freshly-baked pie. All families were pre-registered and Beverly, our Registered Dietitian in Newark, provided a great overview of the food pyramid,(Did you know that cream cheese is not considered a dairy product?!), tested attendees’ nutrition knowledge with a MyPyramid Jeopardy game and passed out samples of sweet potato smoothies and a turkey cranberry fruit salad. Those in attendance loved the recipes!
Our families were incredibly grateful for the opportunity to learn more and the basketful of Thanksgiving goodies. The food distributed today would not have been possible without our friends at Wilmington University and the University of Delaware. Each year Wilmington University goes above and beyond the call of duty and puts together large baskets of Thanksgiving favorites and collects turkeys for this distribution. From napkins and turkey roasting pans to stuffing and gravy, our friends at Wilmington University have it covered for the families! In addition to a frozen turkey and baskets, families also received a freshly-baked sweet potato pie courtesy of the McNair Scholars, Food Science Club and Garden for the Community at the University of Delaware.
A few weeks ago McNair Scholars harvested fresh sweet potatoes from the University’s Garden for the Community. After the harvesting, students shopped for ingredients to bake homemade sweet potatoe pies and spent Monday, Tuesday and Wednesday of this week baking the pies from scratch in our kitchen here in Newark. They boiled and peeled the potatoes, mixed all of the ingredients using our professional-grade mixer and lined pie plates with crust. Over the course of three days, student volunteers baked close to 70 delicious pies for those in need!
Check out some photos from our pie bake, nutrition class and Thanksgiving distribution!