Monthly Archives: October 2011

Black Bean Dip

2 tsp vegetable oil 1 onion, chopped 4 garlic cloves, minced 1 medium tomato, chopped ⅔ cup salsa of your choice 1 tsp chili powder 2 (15 oz) cans of black beans, drained and rinsed 1/2 cup shredded cheese of your choosing 1/2 cup fresh cilantro, chopped 1 cup corn, drained 2 tbsp

Posted in FoodBank CookBook

Favorite Recipes at Davenport Resource Center

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A series of cooking demonstrations at the Davenport Resource Center led by Teresa Moran and Eva Holt-Rusmore from the Nutrition Programs Group at Second Harvest are proving that with a few changes, much-loved recipes can be made healthier and still

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Posted in FoodBank Blog

Weight Watchers and Soquel High Pack 3,600 Bags

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A hard working group from Weight Watchers and the Soquel High School Key Club teamed up to pack 3,600 USDA commodity bags on Saturday, October 22nd. That equals 36,000 pounds, which will provide 28,125 meals. We’d like to thank all

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Posted in FoodBank Blog

6th Annual Nutrition Summit Calls for a Fresh Approach

Workshops Participants Share a Laugh

The 6th Annual Nutrition Summit at Twin Lakes Church on October 17th provided an opportunity for representatives from Second Harvest’s 200 member agencies and programs to share ideas and best practices related to food distribution and nutrition education. The focus

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Posted in FoodBank Blog

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