JULY

PLEASE HELP US STOCK OUR SHELVES

Here are a few suggestions for this month:

NON-PERISHABLE ITEMS

CEREAL

Baked Beans

Rice

Cake Mixes 

Juice

Hamburger Helper type meals

Milk (Dry / Evaporated)

Pasta Sauce

Peanut Butter

Jelly & Jams

Toothpaste 

Toilet Paper

Shampoo / Conditioner

Feminine Products

DIAPERS

Depends

Recyclable Shopping Bags

Laundry Detergent

Bar Soap

All donations can be dropped off at the following locations:

Canton Food Pantry, 960R Washington St., (rear of Rodman Building) most Mondays 7-8:30 am, and every Tue and Wed 8:30-11:15

Canton Co-Operative Bank, 671 Washington St., Mon-Fri 9am-5pm

Bank of Canton, 557 Washington St., Mon - Fri 9am-5pm

Canton Public Library, 786 Washington St., Mon 1-9pm, Tues-Thurs 9:30am-9:00pm

Pratt Realtors, Inc., 1475 Washington St., Daily 7am-5pm  

We would like to thank The Trustees of the Reservation of Moose Hill & The Bradley Estate.  Also Brookwood & Pakeen Farm for all the fresh vegetables.

We would like to thank the Canton Residents for their generous donations during the Stamp Out Hunger Postal Food Drive.

Red, White and Blue Poke Cake

Red, white and beautiful! A simple cake-mix cake becomes the hit of your Fourth of July gathering with just a few easy addition.

Prep Time 15 min                    

Total Time 4 hr 50 min

Servings 16

1 box Betty Crocker™ SuperMoist™ white cake mix                                             

Water, vegetable oil and egg whites called for on cake mix box                                                                     

1 box (4-serving size) strawberry-flavored gelatin                    

1 cup boiling water                                     

1/2 cup cold water

1 box (4-serving size) white chocolate instant pudding and pie filling mix                                           

1/3 cup milk                                           

1 container (8 oz) frozen whipped topping, thawed                                            

1 cup sliced fresh strawberries                                            

                           

1/2 cup fresh blueberries

Directions

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool completely in pan, about 1 hour.
• 2 Pierce cooled cake with fork at 1/2-inch intervals. In medium bowl, stir gelatin and boiling water until dissolved. Stir in cold water. Carefully pour mixture over entire surface of cake. Refrigerate at least 3 hours until serving time.
• 3 In large bowl, mix pudding mix and milk until well blended. Gently stir in whipped topping. Spread over cake. Arrange strawberries and blueberries on top of cake to look like flag. Store loosely covered in refrigerator.

MAY

PLEASE HELP US STOCK OUR SHELVES

Here are a few suggestions for this month:
NON-PERISHABLE ITEMS

CEREAL

Baked Beans
Rice

Cake Mixes 

Juice

Hamburger Helper type meals

Milk (Dry / Evaporated)

Pasta Sauce

Peanut Butter
Jelly & Jams

Toothpaste 
Toilet Paper

Shampoo / Conditioner

Feminine Products
DIAPERS
Depends

Recyclable Shopping Bags

Laundry Detergent

Bar Soap

All donations can be dropped off at the following locations:

Canton Food Pantry, 960R Washington St., (rear of Rodman Building) most Mondays 7-8:30 am, and every Tue and Wed 8:30-11:15

Canton Co-Operative Bank, 671 Washington St., Mon-Fri 9am-5pm

Bank of Canton, 557 Washington St., Mon - Fri 9am-5pm

Canton Public Library, 786 Washington St., Mon 1-9pm, Tues-Thurs 9:30am-9:00pm

Pratt Realtors, Inc., 1475 Washington St., Daily 7am-5pm  

 SATURDAY, MAY 10th

Put your NON-PERISHABLE donations by your mailbox and the postal service will deliver them to the Canton Food Pantry.

APRIL

PLEASE HELP US STOCK OUR SHELVES

Here are a few suggestions for this month:
NON-PERISHABLE ITEMS

CEREAL

DIAPERS
Baked Beans

Cake Mixes 

Juice

Hamburger Helper type meals

Milk (Dry / Evaporated)

Pasta Sauce

Peanut Butter
Jelly & Jams

Toothpaste 
Toilet Paper

Shampoo / Conditioner

Feminine Products

Depends
Recyclable Shopping Bags

Laundry Detergent

Bar Soap

All donations can be dropped off at the following locations:

Canton Food Pantry, 960R Washington St., (rear of Rodman Building) most Mondays 7-8:30 am, and every Tue and Wed 8:30-9am

Canton Co-Operative Bank, 671 Washington St., Mon-Fri 9am-5pm

Bank of Canton, 557 Washington St., Mon - Fri 9am-5pm

Canton Public Library, 786 Washington St., Mon 1-9pm, Tues-Thurs 9:30am-9:00pm

Pratt Realtors, Inc., 1475 Washington St., Daily 7am-5pm  

 SATURDAY, MAY 10th

Put your NON-PERISHABLE donation by your mailbox and the postal service will deliver it to the Canton Food Pantry.

The Food and Drug Administration (FDA) has recently proposed some updates to their nutrition facts label that will help The Greater Boston Food Bank and consumers alike make healthier choices on what we eat. The three major changes include a greater understanding of Nutrition Science, updating the serving size requirements, and a design refresh.

Nutrition Science education is included by requiring manufacturers to add new information on “Added Sugars”, Vitamin D, and Potassium, which are all currently significant to the public interest. Calcium and iron will still be required while Vitamins A and C are optional. “Calories from fat” will be removed since studies have shown that the type of fat consumed is much more important than the actual amount.

Serving sizes will be updated to reflect what people actually eat and drink in one sitting, not what they “should” be eating. Packaged foods and drinks that are usually eaten in one sitting will be labeled as a single serving and the nutrition facts label will represent information for the entire package. An example of this is 12 and 20 ounce sodas, both are typically consumed in one sitting so both labels will reflect the total amount in the bottle. Packaged foods that are larger and can be consumed in one sitting or multiple sittings will have a “dual column” label showing both “per serving” and “per package” nutrition information. This way, if people choose to eat or drink the entire package, they will have all of the information about what they are consuming.

Finally, there will be a fresh new look to the label! Calories and Serving sizes will be larger to stand out and be more visible to the public. The Percent Daily Value, which tells consumers how much of certain nutrients one is getting from a particular food when compared to the total daily recommendation, will be moved to the left to be more visibly prominent. The footnote will also be updated to more clearly explain the Percent Daily Value.

The Greater Boston Food Bank is excited about these proposed changes because the new label helps us in promoting more nutritious lives by enabling individuals and communities to make more informed and healthy food choices!

To learn more about these Nutrition Label changes, visit the FDA website.

 

References

1. Proposed Nutrition Facts Label At-A-Glance. FDA.org. Retrieved March 6, 2014.

Baked Ham with Pineapple Recipe photo by Taste of Home

Baked Ham with Pineapple Recipe

TOTAL TIME: Prep: 10 min. Bake: 2 hours

MAKES: 16-20 servings

INGREDIENTS

• 1 fully cooked bone-in ham (6 to 8 pounds)

• Whole cloves

• 1/2 cup packed brown sugar

• 1/4 cup pineapple juice

• 1 can (8 ounces) sliced pineapple, drained

• 5 maraschino cherries DIRECTIONS: Place ham in roasting pan. Score the surface with shallow diagonal cuts, making diamond shapes; insert cloves into diamonds. Cover and bake at 325° for 1-1/2 hours. Combine brown sugar and pineapple juice; pour over ham. Arrange pineapple and cherries on ham. Bake, uncovered, 30-45 minutes longer or until a meat thermometer reads 140° and the ham is heated through. Yield: 16-20 servings.

 

MARCH

MARCH

PLEASE HELP US STOCK OUR SHELVES

Here are a few suggestions for this month:


NON-PERISHABLE ITEMS

CEREAL

DIAPERS

Cake Mixes 

Juice

Hamburger Helper type meals

Milk (Dry / Evaporated)

Pasta Sauce

Peanut Butter
Jelly & Jams

Toothpaste 

Shampoo / Conditioner

Feminine Products

Depends

Laundry Detergent

Bar Soap
Mouth Wash


All donations can be dropped off at the following locations:

Canton Food Pantry, 960R Washington St., (rear of Rodman Building) most Mondays 7-8:30 am, and every Tue and Wed 8:30-9am

Canton Co-Operative Bank, 671 Washington St., Mon-Fri 9am-5pm

Bank of Canton, 557 Washington St., Mon - Fri 9am-5pm

Canton Public Library, 786 Washington St., Mon 1-9pm, Tues-Thurs 9:30am-9:00pm

Pratt Realtors, Inc., 1475 Washington St., Daily 7am-5pm  

We would like to thank the ongoing support of the Canton School System:

Blue Hills Regional Technical School

Canton High School
Dean S. Luce Elementary
John F. Kennedy Elementary School
Lt. Peter M. Hansen Elementary
St. John's School
William H. Galvin Middle School


Also a big Thank You to the ongoing support from our Canton Residents and Businesses.


We can't wait for Spring! In the meantime please enjoy an easy 3 step Betty Crocker recipe:


CORNED BEEF & CABBAGE

Ingredients:

1 corned beef brisket (2 1/2 to 3 lb)                   

1 medium onion, cut into 6 wedges                        

1 clove garlic, finely chopped                        

1 small head green cabbage, cut into 6 wedges                        

Directions:

Remove beef from package, reserving juices and spices. Trim fat from beef; place beef in 4-quart Dutch oven. Add reserved juices and spices. Add enough cold water just to cover beef. Add onion and garlic

Heat to boiling; reduce heat to low. Cover; simmer 2 hours 30 minutes to 3 hours 30 minutes or until beef is tender.                    

Remove beef to warm platter; keep warm. Skim fat from broth. Add cabbage to broth. Heat to boiling; reduce heat. Simmer uncovered about 15 minutes or until cabbage is tender. Serve with beef.

Also in this issue:

The Farm Bill & Residents of Massachusetts


As Catherine D’Amato (GBFB”s President and CEO) states in her Fox 25 interview, the recent House and Senate passing of the Farm Bill will have significant implications for Americans as well as food banks and pantries. The bill will cut $8.7 billion dollars from the Supplemental Nutrition Assistance Program (SNAP, formerly known as food stamps).^[1] These cuts come on the heels of the $5 billion SNAP program cut this past November.^[3]
Additionally, the H-EAT (Heat and Eat) program, a fuel assistance program designed for SNAP households so decisions between affording food or heat will not have to be made, will be impacted the most. Massachusetts, as well as fourteen other states and the District of Columbia (CA, CT, DE, ME, MI, MT, NJ, NY, OR, PA, RI, VT, WA and WI), offer the H-EAT program. An average household relying on SNAP and H-EAT will see up to $90 cut from their monthly benefits. Who will this impact?

• Cuts will affect approximately 850,000 American households and roughly 1.7 million people.^[2]
• In Massachusetts, about 125,000 households will see a $70 monthly decrease in SNAP and H-EAT benefits.^[3]
• The Department of Transitional Assistance (DTA) projects that of the households impacted, 80% are seniors or persons with disabilities.
• DTA data also projects that more than 35% of SNAP households include young children.

Essentialy, some of the most vulnerable populations, including elders, veterans, persons with disabilities and children will be impacted.^[4]
The bill will also impact food banks and food pantries. Each month, individuals will run out of their SNAP funds faster and will seek alternative ways to obtain healthy food. As a result, more will rely on hunger-relief organizations that are supplied by The Greater Boston Food Bank (GBFB). Continued support to meet this need is crucial so that GBFB and other organizations can continue to acquire and distribute more food.
What else can you do? Many organizations have vocalized their concern around this bill and have encouraged community members to contact their congressional representatives to make their voices heard.
 
References

1. Bipartisan Farm Bill deal to cut over $8 billion in food stamps. www.msnbc.com. Retrieved January 31, 2014.
2. Commentary: Nutrition Title of Farm Bill Agreement Drops Draconian Cuts and Represents Reasonable Compromise. www.cbpp.org. Retrieved January 31, 2014.
3. Massachusetts Law Reform Institute – The FACTS about:
   “Heat and Eat” and the Supplemental Nutrition Assistance Program (SNAP) in Massachusetts. www.masslegalservices.org. Retrieved January 31, 2014.
4. What the SNAP Cuts Mean for Massachusetts. www.gbfb.org. Retrieved January 31, 2014.

Cindy Poshkus, Co-Director
Mary Buckley, Co-Director
Lisa Clifford, Supervisor