December 17, 2018
Author: Agency Relations & Programs Team
“When I had nowhere to go, you were there for me,” explains Amelia.
One day she came home after picking her kids up from school to discover her husband had abandoned their family. As a stay at home mom, she had no income to pay bills or rent. Within a month, she and her four children under 16 began living in their car.
Devastated, but determined not to let the situation define her, Amelia turned to a FAITH Neighborhood Center, a local food pantry in Second Harvest’s powerful network of 550 feeding partners, for help. Over the next 10 months, Amelia relied on the consistent access to dry goods, produce and bread from the pantry while she secured stable housing and found a job.
“There was a time when I felt like I had nothing, but you were angels to me, through thick and thin,” said Amelia.
With a positive outlook, Amelia rises each day and looks forward to new challenges. She’s thankful for her job at a laundry service, the running water in her home and that her kids are happy, healthy and full when she tucks them into bed each night.
“We’ve been on a bumpy road this year, but the ride is getting smoother. Thank you,” said Amelia.
December 13, 2018
Author: Agency Relations & Programs Team
From the time she was young, Marie has wanted to own her own business. She knew education would be the key to her success, but it was always just out of reach. A single mother with a 16-month-old daughter, she was juggling work as a prep cook with the stress of a young child when a friend told her about the Culinary Training Program at Second Harvest Food Bank of Central Florida.
Marie entered the program to expand her culinary skills, learn different cuisines and gain a better understanding of essential life skills like communication, teamwork, budgeting and interviewing.
“Education is everything,” Marie explains, adding, “This program is helping me prepare for a career, not just a job.”
Marie’s dedication is already paying dividends. While completing the program, her employer at Orlando International Airport recognized her new skills and raised her hourly rate. Her goal is to work hard, keep learning and one day open a restaurant.
“In my heart, I’m celebrating,” Marie says. “I’m thankful for the program and the supporters that made it possible. They provided me with the training and the tools to be successful, everything, including the shoes.”
To learn more about Second Harvest’s 16-week Culinary Training program visit www.feedhopenow.org/culinarytraining.
December 4, 2018
Author: Agency Relations & Programs Team
Perfect for colder weather, here is an inexpensive and comforting dish from our
Darden Foundation Community Kitchen.
Chicken and Dumplings
Ingredients
- 1 box (20 oz.) of Bisquick
- 1 can (10.5 oz.) cream of chicken soup
- 1 can (10.5 oz.) cream of mushroom soup
- 1 can (10.5 oz.) cream of celery soup
- 1 can (10.5 oz.) chicken broth
- 1 soup can (10.5 oz.) milk
- 1 soup can (10.5 oz.) water
- 2 chicken breasts, shredded or canned chicken (12 oz.)
Directions:
1. Make Bisquick dough according to box directions and set aside.
2. Empty all cans of soup and broth into large pot. Save two empty soup cans and fill one with
water and one with milk, and pour into pot.
3. Simmer chicken breast in liquid for about 20 minutes until it is soft enough to shred. Carefully remove
chicken from pot and shred into pieces. Add shredded chicken back into the pot. Bring the liquid and chicken
to a boil and drop the Bisquick dough by tablespoons into the hot liquid. Reduce heat to a simmer.
Add more water if soup becomes too thick.
4. Cover and cook for 10 minutes. Watch the pot so it doesn’t boil over.
5. Cook uncovered 10 more minutes until dumplings are cooked through.
6. Enjoy!
Note: Diced potatoes and carrots, or sliced celery or mushrooms can also be added in.
September 25, 2018
Author: Agency Relations & Programs Team
People of any age can make a difference.
In 2015, Brie Quisumbing asked her parents how she could make a difference in the world. “I’m just a kid,” she said. She was only 11 at the time.
Her parents told her that even kids can make a difference, they just need to start small.
After giving it some thought for a few days she came back to them and said she wanted to start a volunteer group with her friends. With a little help from her parents, she created a logo, picked a color for t-shirts, wrote a mission statement and Helping Hands was born.
The group started small but now has 20 members. They volunteer regularly at Second Harvest Food Bank and various nonprofits around Central Florida.
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