March 2019
Each year we celebrate Nutrition Month by empowering our child and senior program sites to engage in learning more about the foods our bodies need. Our themes this year are “My Plate as a Whole” and “Hydration." 

The Lowcountry Food Bank will provide our Kid’s Café sites with weekly activities focused on the importance of including all five food groups to promote variety and balance. At the end of the month, the LCFB will challenge each site to create a talent show competition for the kids to showcase what they learned. The sites will submit videos of the talent show for the Lowcountry Food Bank to share on social media. 

Our senior program sites will focus on the importance of hydration by competing to see who can consistently drink at least 8 cups of water each day. One senior at each site will win a prize!

We love that March allows us to empower and engage our partners across our 10 county service area. 

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St. Patrick's Day Recipe
Get your pen and paper ready and start making your grocery list for St. Patrick's Day dinner! This hearty and healthy Sweet Potato Shepherd's Pie recipe is sure to bring good luck to your family.

Green Tip: If you want to make it more festive and nutritious, add some green vegetables like spinach or peas!
Donations from the Lowcountry Food Bank's 20th annual Bank Chefs’ Feast will provide more than 2,700,000 Meals 

The Lowcountry Food Bank's 20th annual Chefs’ Feast gala, which took place on Sunday, February 10, set a new record, raising $450,000 to support childhood hunger programs. More than 750 community partners and guests attended the annual event.
5th Annual Craft Fair Raises Money and Food for Lowcountry Food Bank
 
105 different vendors made their way to Myrtle Beach for the 5th Annual Food Bank Craft Fair. Each year, the event benefits the Lowcountry Food Bank by requiring both its vendors and shoppers to donate canned goods or funds for entry.
The Lowcountry Food Bank Partners with Bluffton Self Help to Distribute Fresh Produce


Bluffton Self Help hosted a Fresh Xpress, a farmer's market style distribution of fresh produce on Valentine's Day.

By providing fresh produce, the Lowcountry Food Bank and its partner agencies can promote wellness for those in our community who struggle with hunger.
Do you know?

Help us lead the fight against hunger and learn about the people we serve!
Watch our 5 minute lunch and learn with Dana Mitchel, our Director of Nutrition Initiatives, discuss the myths about access to nutritious food.

Medical University of South Carolina Interns Make a Lasting Impact
Kelly Burgess and Bailey Goggin conduct taste-testing of new recipes for Senior Meals, including Mediterranean chicken and spinach with whole grain pita and pears.
For the Lowcountry Food Bank, nutrition education is one of the key elements of breaking the cycle of hunger. By acknowledging the link between food insecurity and malnutrition, we have welcomed Medical University of South Carolina Dietetic Interns to help us stress the importance of not only providing healthy foods to those we serve, but also meeting the dietary needs of food-insecure people in our community. This year’s MUSC intern, Kelly Burgess, has earned an undergraduate degree in Nutrition/Dietetics, and continues her journey of becoming a Registered Dietitian. 

The MUSC program is a 10-month internship focused on practical experiences in a diverse range of workplaces and is supervised by Registered Dietitians. “The Lowcountry Food Bank provides an outstanding learning experience, which exceeds all of my expectations for my food service rotation,” reflects Burgess.

This rotation, completed at LCFB, satisfies the MUSC program requirement on food safety, quantity cooking and menu planning. “In addition to the basic requirements, I am also learning so much about different federal programs and policies that govern how we go about eliminating hunger in America,” shared Burgess.

After the completion of this internship (June 1), Burgess will be eligible to sit for the exam to become a Registered Dietitian. 

“My favorite part of the internship is hard to choose, but I enjoy working in the kitchen preparing meals for East Cooper Meals on Wheels and Kids Café. You can tell that everyone here genuinely cares about the cause and is committed to doing their work with excellence. Being a part of this environment is refreshing, encouraging and definitely something special to take with me wherever I go.”- Kelly Burgess, MUSC intern.

Lowcountry Food Bank
2864 Azalea Drive | Charleston, SC 29405
843.747.8146