Thursday, November 13, 2008

Feeding America

America’s Second Harvest changed it’s name to Feeding America. This new name best conveys the mission—providing food to Americans living with hunger—and will be supported through expansive public outreach campaigns that will raise awareness of domestic hunger and our work.

This network is nation wide and is a great way to get involved in the community! In our area (Charlotte, NC) the network is called Second Harvest Food Bank of Metrolina (SHFBM) and the goal is to make strives through education, advocacy, and partnerships to eliminate hunger by the solicitation and distribution of food. They serve 14 counties in North Carolina. SHFBM has been in existence since 1981 and provides food for over 600 partner agencies--from soup kitchens to low income day care centers.

You can help by giving a financial donation. This is the best way to help because every $1.00 contributed provides 6 pounds of food. You can also donate food or host a food drive, every pound supplied is the equivalent of 1.25 meals for a hungry neighbor.

This is a great "Cause" to give to when hosting a "Cookies For A Cause" event. How exciting to know that every dollar raised will provide 6 pounds of food to people who are hungry!

If you are outside of Charlotte, you can look for the closest network by visiting

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Easy Chicken Pasta

Easy Chicken Pasta

What's For Supper Ya'll?

White Beans, Pasta and Chicken
8 ounces dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes
1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup chicken broth
3 cloves garlic, thinly sliced
1 tablespoon olive oil
6 plum tomatoes, coarsely chopped (about 2 cups)
12 ounces cooked chicken, shredded
1/4 cup snipped fresh Italian flat-leaf parsley
1/2 to 1 teaspoon cracked black pepper
1/2 teaspoon salt
Fresh Italian flat-leaf parsley sprigs (optional - I usually skip it)
Olive oil (optional - but I recommend at least a little for moisture)
1. In a large saucepan, cook pasta according to package directions; drain well and set aside.
2. In a blender or food processor, combine 3/4 cup of the beans and the chicken broth. Cover and blend or process until smooth. Place bean puree in pan used for cooking the pasta; bring to boiling. Return pasta to pan.
3. Meanwhile, in a large skillet, cook garlic in 1 tablespoon hot olive oil for 1 minute. Add tomatoes; cook for 1 minute. Add the remaining beans, shredded chicken, snipped parsley, pepper and salt. Heat through.
4. Add the tomato mixture to hot pasta; toss to cost. Top with parsley sprigs and additional olive oil. Serve immediately. Makes 4 servings.
Posted by Stacy Nelson, Easy Dinner

Featured Charity of The Week

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American Red Cross