Cheyanna joined our Agency Relations & Programs team in August. She comes to us via Feeding America’s Child Hunger Corps. The Child Hunger Corps is a national service program that helps member food banks increase the number of meals served to children and their families.
Cheyanna will serve at Second Harvest for two years, segmented into three phases; a six month community needs assessment, followed by a year of expanding existing child hunger programs or implementing new ones, and finally, six months of post-implementation evaluation work.
When asked how she felt about her first few weeks in Central Florida and at Second Harvest, she replied: “My first few weeks here at Second Harvest have been engaging and motivating! Coming to Second Harvest, I was already passionate about eliminating child food insecurity. Upon my arrival, I was excited to meet people equally as motivated towards the initiative. I am excited to work with the incredible people at Second Harvest to reduce the presence of child hunger in our communities!
Cheyanna hails from Kentucky and holds Bachelors of Science degree in Business Administration. We are thrilled to welcome her to our Childhood Hunger team and we look forward to sharing updates about Cheyanna’s work along the way!
September 20, 2016
Meet the team from Lutheran Church of Providence who had their first mobile drop on August 31…during the rain of Tropical depression Hermine. Did it slow the crowd down? Of course not! Did it slow the volunteers down? Absolutely not!
Kathi Grages (pictured center), was thrilled to see the quality product that was dropped off that rainy morning. Around 145 families received thousands of pounds of food to stock their shelves and refrigerators.
Kathi is so thankful for Second Harvest Food Bank of Central Florida’s Mobile Drop Program to help the families in need in her community, and is looking forward to her next drop!
September 20, 2016
As fall arrives we begin to look forward to comfort foods such as stews and chili. These one-pot meals are especially fantastic for your busy clients that are juggling work and after-school events. They also freeze well when larger portions are made.
Chili is a great one-pot meal to add to the weekly menu because it’s nutritious, filling, and tasty.
It’s also versatile. Chili can be eaten like a soup, or enjoyed with pasta, nachos and hot dogs.
Make chili a little healthier with a few simple changes:
- Substitute ground turkey for ground beef, or use lean ground beef (90% lean/10% fat). If you use ground beef with more fat, drain fat from the pot after browning the meat.
- Add plenty of beans—a variety. Beans not only add fiber but can also be used as a substitute for ground beef. You can use beans to make your chili heartier. If you put less beef in your chili, add more beans.
- Savor the flavor. Onion, garlic, bell peppers, hot peppers, and cocoa powder are just a few ingredients that can transform the taste of chili. They pack a nutritious punch and increase the amount of disease-fighting antioxidants in your meal.
Are you hungry yet? Experiment with the recipes below.
September 13, 2016
These workshops are part of the larger Agency Benefit Program (ABP) that Second Harvest rolled out last year. The purpose of the Agency Benefit Program is simple – to get more nutritious food out to people in our communities by supporting capacity building best practices over time. We recognize the HUGELY important role volunteers play in most of your operations, which is why that’s our first topic!
“Volunteer Management 101” will take place at Second Harvest Food Bank (411 Mercy Drive Orlando FL 32805) on Monday, October 17th, 2016 from 9am – 11am. Click here to RSVP. Limit one attendee per agency.
This 2-hour workshop will be presented by Andrea Hendry, an instructor for the Certificate in Volunteer Management at Rollins College.