| Volunteer Opportunities Help us prepare and package meals for our critically ill clients! Gather your co-workers and sign-up as a corporate volunteer group! Contact Kate White for more info.
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| Thank You! |
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To FlipKey for their $10,000 grant in support of our Nutrition Education Program, and for volunteering in our kitchen!
To
Cambridge Community Foundation
for their $3,000 grant and
Americo J. Francisco Elder's Fund for East Cambridge at the Cambridge Community Foundation for their $2,000 grant in support of our Food and Nutrition Program.
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| Nutrition Tip |
For many, summertime means farmer's markets and CSA boxes full of familiar, and sometimes unfamiliar, vegetables! This helpful chart from Lucky Peach details a variety of ways to prepare everything from cabbage and carrots to cardoons and kohlrabi. Refer to this chart to broil, stir-fry, pickle or grill your way to a healthy and delicious summer.
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Volunteers Honored for
Outstanding Service
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From right to left: Malissa Harmon, Volunteer Management Coordinator; David B. Waters, CEO; Kate White, Volunteer Coordinator; Blue Cross Blue Shield of Massachusetts representative Katie Hamilton; Rachael Solem.
View more photos from the event
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On June 17th Community Servings hosted our 3rd annual Volunteer Reception to celebrate the 5,000 incredible individual and group volunteers who helped us keep our 25-year record of never missing a meal delivery day, as well as those who helped us raise more than a million dollars this year through our special events like Pie in the Sky and LifeSavor. At the reception, Blue Cross Blue Shield of Massachusetts representative Katie Hamilton, Paula Martinez, and Rachael Solem were honored for their dedicated service this year. Read more about our award winners.
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Paula Martinez (pictured left) receives her award for outstanding volunteerism.
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More Access to Local Foods,
Less Waste
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Lindsay Bronstein, Manager of Nutrition Services (pictured right) and Dietetic Interns from Brigham and Women's Hospital prep produce for our weekly
Farm to Fork Nutrition Class.
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It's growing season, and during this time of year our kitchen is packed with donated produce thanks to local farms and purveyors like Community Harvest Project, Inc., Land's Sake Farm, Lovin' Spoonfuls, and others! Through these partnerships we receive food that remains unsold or left in the fields. Our talented kitchen staff puts the donated produce to good use creating medically and culturally appropriate meals for our clients. Our clients tell us that they love all the fresh vegetables in the meals! We believe that nutritious food is essential for the health and well-being of our clients and members of our urban neighborhoods. To increase access to locally grown foods, Community Servings' Nutrition Department provides free weekly Farm to Fork nutrition classes for community members. The first ten individuals who sign up each week take home a Land's Sake Farm Community Supported Agriculture share, courtesy of the Weston Conservation Commission. Our Farm to Fork classes teach nutritionally vulnerable participants how to prepare healthy dishes using the ingredients in their CSA share and feature a cooking demonstration, taste-testing, and healthy recipes to take home! |
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