February Client Data Survey
Click on this link to go to the February 2014 client data survey:
Please submit overdue reports and data to our office by March 31st to prevent your shopping privileges from being suspended. If you have questions about the monthly survey, please contact Katy German at:
Attention Mobile Delivery Recipients
Our Drivers and Staff at Programs are in need of help from our partners!
- Make sure someone is there to meet the truck at its delivery site and time.
- Make sure you have enough folks on hand to unload, handle, and sort your order
- Do not ask the drivers to sort or shelf your items. Drivers are on a tight schedule and must be able to arrive and depart quickly to reach their next destinations.
Once the food is off the MANNA truck it is the partners' responsibility to sort items or bring them into facilities. Consider adding volunteers on your delivery date to meet the trucks if needed. You can also call your Zone Coordinator to discuss your need for additional volunteers.
Let's work together to keep the mobile delivery trucks running on schedule! We'll do our best to depart on time from each drop site.
Keep MANNA informed about your current distribution hours!
Contact us as soon as changes have been made to your distribution so that we can update our records.
We have a lot of folks visiting the distribution floor throughout the week. Up to 3 approved persons are allowed to shop per agency. Each agency has 1.5 hours to shop.
Extra Produce, bread and perishables can be picked up Monday through Friday from 1-3 pm at no additional cost even if your agency has already shopped! Call Erica at MANNA (828) 299-3663 x236 before traveling to ask what produce is available.
Take all you can carry- There is no limit on produce, bread, and bakery!
Refresh your Food Safety Knowledge with ServSafe Any Time of the Year
ServSafe Food Safety Learning Supplements
New Grants for Partner Agencies
Presbyterian Hunger Program
The Presbyterian Hunger Program provides grants to nonprofit organizations addressing hunger and its causes in the United States. Grants ranging from $500 to $20,000 are provided in the following five categories: Development Assistance grants focus on creating a multi-faceted approach to the empowerment of poor people. Public Policy Advocacy grants encourage activities that advocate for political and economic policy changes that provide food for the poor. Lifestyle Integrity grants target programs that help the church to move toward sustainable lifestyles sensitive to the reality of the Earth's limited resources. Education and Interpretation grants promote activities to educate the church and the public at large about the root causes of hunger. Direct Food Relief grants support programs that provide food to poor people in either acute or chronic conditions of hunger. Nonprofit organizations and Presbyterian congregations are eligible to apply. Letters of inquiry must be submitted by April 30, 2014; proposals are due June 30, 2014. Visit the program’s website to review the eligibility and criteria information.
Seeds of Change®
Pledge to Plant
Seeds of Change® is inviting those who share our passion for healthy, sustainably grown food, to send their "Pledge to Plant" for a chance to receive a home garden package valued at $550. Fifty individuals will be randomly selected to receive a prize which includes a $250 donation to an eligible local school or community garden, a personal garden box, Seeds of Change® seeds and food and a Lowe's® gift certificate to help get their garden started in their own backyard. The total value of all of the prizes awarded will be $27,500. Individuals can enter by "liking' Seeds of Change on Facebook at www.facebook.com/seedsofchange and post your "Pledge to Plant" on our wall using the hashtag #SeedsOfChange or follow us on Twitter @SeedsOfChange and tweet your pledge @SeedsOfChange using the hashtag #PledgetoPlant.
Want to Know if MANNA will be Closed During Inclement Weather?
TEFAP Eligible Agencies: Clients are only allowed to pick up and receive TEFAP foods one time per week at an individual pantry. Depending on when pantries are open, clients can alternate between pantries as long as they only pick up TEFAP foods one time per week.
Currently Available to TEFAP-Eligible Pantries
Applesauce Green Beans Peanut Butter
Orange Juice Pears Black Eye Peas
UHT Milk Oats Green Peas
Whole Turkeys Chicken Leg Quarters
New Additions to SNAP Selection Available February Through Mid-March
Mac & Cheese Corn Carrots Green Beans White Rice Chunk Chicken
Ramen Noodles (chicken flavor)
Upcoming Community Events
Free Tax Assistance Continues Until
AARP Foundation Tax-Aide, in cooperation with the I.R.S, N.C. Dept. of Revenue, Buncombe County Library System and Council on Aging, Inc. will again offer free tax preparations for taxpayers with low - and moderate- income with special attention to those age 60 and older. This service will be available from February 1, 2014 through April 15, 2014.
2-1-1 in North Carolina?
"Help when you need it most."
Dial 2-1-1 to connect with a network of over 18,000 resources right here in North Carolina. The first step in finding help is knowing who to call.
9-1-1 is for emergencies, 4-1-1 is for directory assistance and 2-1-1 is for finding community health and human service resources. A call to NC 2-1-1 is free, confidential, available all day, everyday and in any language.
Currently More than 87% of all North Carolinians have access to United Way 2-1-1 Services. If you would like to learn more about bringing 2-1-1 services to your community please call the United Way of North Carolina at 800-966-8962.
Did you know that an eggplant is really a fruit? Typically used as a vegetable in modern day kitchens, this fruit has many wonderful health benefits.
It is a low calorie food full of vitamin C, calcium and potassium. An eggplant is VERY low in carbs, which is surprising because it's a member of the potato family.
Other common names for eggplant around the world are aubergine, eggplant, brinjal, melanzana, garden egg, patlican, and a 'guinea squash'.
Storing Eggplant- Eggplants are very perishable and become bitter with age. They should be stored in a cool, dry place and used within a few days of purchase. To store in the refrigerator, place in a plastic bag. If you plan to cook it the same day you buy it, leave it out at room temperature.
Source: Stono Farm Market
1lb bulk sausage
1/2 onion chopped
2 cups seasoned bread stuffing mix
1 can (8 oz) tomato sauce
Parmesan cheese to taste
optional: try with mushrooms, basil or a different cheese
Preheat oven to 350 degrees. Cut the eggplant in half and scoop out the pulp leaving a shell about a 1/4 inch thickness. Chop the eggplant pulp and in and in a skillet, brown the sausage and onion. Mix in the eggplant and stir. Add the stuffing and mix together until well blended.
Place the shells on a cookie tray and fill the eggplant shells with the sausage mixture and cover with a layer of tomato sauce. Sprinkle with parmesan as desired. Bake the shells at 350 degrees until bubbling or approximately 20 minutes.
Find more recipes for eggplant and other MANNA produce on your next visit. Contact Kate Page at email@example.com for details.
MANNA FoodBank, Asheville
Agency Services Fax
Business Office Fax
Leigh Pettus - Chief of Programs & Agency Relations
Katy German - Network Capacity Manager
Jason Turnbull - FNS Program Manager
Amy Meier - FNS Outreach Associate
(Madison, Yancey Mitchell, Avery, McDowell)
Emily Miller- Eastern Zone Outreach Coordinator
(Haywood, Transylvania, Henderson, Polk)
Phil Carland - Central Zone Outreach Coordinator
(Cherokee, Graham, Clay, Swain, Macon, Jackson)
Jennifer Trippe - Western Zone Outreach Coordinator
Ella Kliger - Western Zone Outreach Associate 828-545-6688
Other Key MANNA Staff
Cindy Threlkeld - Executive Director
Glenda Gragg - Distribution Coordinator
(product availability and agency shopping)
Pat Williams - Product Planning Coordinator (Accounts Receivable, TEFAP)
Jill Hanson - Chief Operating Officer
Becky Upham - Communications Director
Annual Agency Satisfaction
Survey is Coming This Month
Check your email for a link to our annual partner survey coming out this month. This is an opportunity for partners to share their thoughts on MANNA services and to give input on what products you would like us make available to you.
Open House at MANNA to Feature Renovation Plans
MANNA will begin a facilities redesign project in mid-April to improve the efficiency and capacity of our two buildings. Our goal is to better serve our Partner Agencies with even more nutritious food to distribute to our neighbors in WNC.
During the week of March 24-28, partner agencies are invited to stop by Laurel’s Kitchen in 627 Swannanoa River Road. We will have the drawings and floor plans on display, along with light refreshments and a staff member available to
talk to you about the project.
We hope you will stop by to hear about how our partnership will grow even stronger in the future!
All Partners Providing Meals Must Be Fully Certified in Safe Food Management
Starting in 2015, Feeding America will require that all meal-providing agencies show proof of food safety training that is relevant to sites that prepare and serve meals.
Formerly known as ServSafe Essentials, the ServSafe Food Protection Manager Certification is what will be required of MANNA partners who serve meals. If you know that your agency needs to receive Food Protection Manager Certification we recommend the following:
Order your ServSafe Essentials 6th Edition Text and Exam Sheet before the course: We've researched different suppliers and have found a reasonable price through ServSafe. Textbook and exam answer sheet can be purchased for $70.30 online using code ESX6.
Sign up for a ServSafe Food Protection Manager Course near you: Contact Ana at firstname.lastname@example.org or (828)299-3662 x 250 to locate an upcoming training within your agency zone. Trainings take place in person and last between one and two days. Upcoming trainings will take place in Buncombe, Haywood, Yancey and Cherokee Counties.
We thank you for your commitment to handling food safely. Stay tuned for more updates on Food Protection Manager Certification as they come.
Buncombe County partner surprised to find that almost 70% of TEFAP clients were using them only when in need
Michael Levi- Volunteer TEFAP
"In October of 2012 TEFAP
documentation requirements changed from using a new application form for each client visit to using a single application form for the fiscal year, signed at each visit by the client. This change enabled SVCM to easily check the number of times each client visited in the year. We have approximately 3,000 client files with a third of them receiving TEFAP. At the end of September 2013 we removed each 2012-2013 TEFAP application from the files to save for the required 5 years. Pulling these applications was the most time consuming part of collecting participation data. With the applications pulled, I then recorded the number of visits made by each client family through the year - it took me about 3 hours to collect and analyze the data.
All of us at SVCM were surprised that almost 70 percent of the clients had received TEFAP food 1-3 times through the year and only 2.5 percent received it 10 or more times (we limited distribution to once a month for families). We expected the numbers to be reversed. The data suggests that most clients visit us when in need, not out of habit. We don't know if these are typical results for SVCM and we certainly don't know if they apply to other food pantries. However, they shed a very interesting light on whether or not food assistance programs encourage dependency.
I know that food pantries put their priority on feeding needy clients, not on collecting or analyzing client data. That said, it would be helpful I think to talk with political leaders and the general public, to know if our results have wider applicability, or if they just apply to SVCM."
MANNA encourages all partner food pantries who are able to check the frequency with which their clients receive TEFAP food in 2012-13 and let us know if you're results are similar to that of SVCM. Any time we can pull together to send a common message to our legislators, we make a stronger case for continuing their support of food programs in WNC
The Emergency Food Assistance Program (TEFAP) is a means-tested federal program that provides food commodities at no cost to Americans in need of short-term hunger relief through emergency food providers like food banks, pantries, soup kitchens, and shelters. In 2012, TEFAP provided approximately $585 million pounds worth of nutrition food commodities.
(Feeding America analysis of USDA data, Federal Fiscal Year 2012.)
What inspires you?
We want to know!
Do you have a volunteer story, recipe, photograph from your agency or general good news you'd like to share on the monthly MANNA Message? Submit your ideas before the end of each month to Ana Baranda email@example.com.
|Buncombe County Health and Human Services Will Provide Affordable Care Consultations
Residents can take advantage of four locations in Asheville and receive consultation from authorized agents who will walk clients through their health care reform options. For information on locations and hours call (828)250-5500.
Produce Markets are a Hit Within Community
Produce Markets are an efficient way to share bread and fresh produce to community members when partners are limited to storage or resources for shared maintenance fees. A Pop-Up Market held at the Deaverview Community Center was able to serve 39 families within 2 hours! Contact Katy German if you would like to see a produce market in your community.
Image, top of newsletter: Pop-Up Market at the Deaverview community Center.
Gearing Up for Summer Meals
The USDA's Summer Food Service Program (SFSP) ensures that children continue to receive free, nutritious meals even when school is out. If your organization is interested in feeding kids this summer, the time to get started is now!
- Learn more about the program and how to apply on the USDA's SFSP website.
- Use FRAC's Summer Food Target Mapper to determine whether your area is eligible for open summer feeding sites. (If not, consider being a closed-enrolled site.)
- Read about summer meals best practices at nokidhungry.org.
Monthly Cooking Demos at MANNA with Chris and Dabney
Chef Mark Christopher and Sous Chef Dabney demonstrate ways to shop, prepare, and cook MANNA produce in a style that is easy, efficient and tasty at Laurel's Kitchen every month! Stop by MANNA on the Chef's next visit- a couple of lucky visitors will even be able to sample a MANNA produce-inspired lunch.
The Chef is also visiting partner agencies and preparing cooking demos for clients. For more information on how to bring Mark Christopher to your agency or upcoming distribution contact firstname.lastname@example.org.
Chef Mark Christopher's next visits:
Wednesday, April 2nd
8am to 12:30pm at Laurel's Kitchen.
Attendance is free.
Building a Non-Perishable
Pantries range in size and product, but many pantries serve clients who are looking for a one-time emergency food box. Depending on the size of your stock and diversity of supplies an emergency food box can vary in items. We've researched food boxes within different food banks and found the following:
Second Harvest Food Bank of Middle Tennessee
Family Food Box
1 bag of Rice
1 can of Beef Stew (15 oz)
2 boxes of Mac and Cheese (7oz)
2 cans of Applesauce
4 cans of Green Beans
4 cans of Corn
Maryland Food Bank Emergency Food Contents
Serves 1- 3 people
1 pack Dry Milk
1 box Quick Oats or Corn Flakes
2 cans Vegetables
1 can Fruit
1 jar Spaghetti Sauce w/meat
1 box Spaghetti noodles
1 jar Peanut Butter
1 box Macaroni & Cheese
1 can Tuna Fish (6 oz.)
1 can Prepared Meat
Food Bank of Corpus Christi
The following is a suggested guideline for the amount of food to distribute from one person up to four people for a need of three days, using different food choices to show the variety of foods it is possible to use.
|Based on vailabilty
||1 OR 2
||3 OR 4
|| 5 OR MORE
|Cans of Soup
|Cans Veggies or beans
|Cans of Fruit
|Loaf of Bread
|Box of Cereal
|Dried Beans or Rice
|Box of Macaroni & Cheese
|Cans of Chili, Stew, or spaghetti
|Pkgs. of Cookies, snacks
|Meats, canned or frozen
|If Available Cheese
|If Available Produce
|Roll of T-Tissue
|Roll Paper Towels
Mobile Schedule Mar-May 2014
Note: an asterisk (*) means a change to the usual schedule due to a MANNA holiday closing.
4 T Henderson-Polk
5 W Madison
6 Th Cherokee-Clay
7 F Mitchell-Yancey
11 T Macon-Jackson
12 W Haywood-Swain-Graham
13 Th McDowell-Avery
14 F Transylvania
18 T Henderson-Polk
19 W Madison
20 Th Cherokee-Clay
21 F Mitchell-Yancey
25 T Macon-Jackson
26 W Haywood-Swain-Graham
27 Th McDowell-Avery
28 F Transylvania
1 T Henderson-Polk
2 W Madison
3 Th Cherokee-Clay
4 F Mitchell-Yancey
8 T Macon-Jackson
9 W Haywood-Swain-Graham
10 Th McDowell-Avery
11 F Transylvania
15 T Henderson-Polk
16 W Madison
17 Th Cherokee-Clay
18 F Mitchell-Yancey
22 T Macon-Jackson
23 W Haywood-Swain-Graham
24 Th McDowell-Avery
25 F Transylvania
29 T Henderson-Polk
30 W Madison
May 1 Th Cherokee-Clay
2 F Mitchell-Yancey
6 T Macon-Jackson
7 W Haywood-Swain-Graham
8 Th McDowell-Avery
9 F Transylvania
13 T Henderson-Polk
14 W Madison
15 Th Cherokee-Clay
16 F Mitchell-Yancey
20 T Macon-Jackson
21 W Haywood-Swain-Graham
22 Th McDowell-Avery
23 F Transylvania
27 T Henderson-Polk
28 W Madison
29 Th Cherokee-Clay
30 F Mitchell-Yancey May
"Have compassion for everyone you meet, even if they don't want it. What appears as bad manners, an ill temper or cynicism is always a sign of things no ears have heard, no eyes have seen. You do not know what wars are going on down there where the spirit meets the bone."