Volume 11 | JULY 2018

Support the Summer Meals Program to Help Fight Childhood Hunger


The Lowcountry Food Bank Summer Meals Program serves children who face hunger during the summer when school meals are not available. The meals are prepared in the Lowcountry Food Bank's Zucker Family Production Kitchen. More than 67,000 meals and 3,000 pounds of fresh produce are prepared daily and served to children at 43 Summer Meals sites throughout coastal South Carolina. The sites are chosen based on their accessibility and capacity to serve children who need the meals most.
 
The Summer Meals Program enables the Lowcountry Food Bank to provide hunger relief services to children in our community when they do not have access to the BackPack Buddies, Kids Café and School Pantry programs  during the school year.
Kids and teens in our community who may not have access to meals during the summer can get a healthy, delicious meal in a fun and safe place! Text 'FOOD' to 877-877 to find free summer meals in the Lowcountry.
The Lowcountry Food Bank Director of Nutrition Initiatives, Dana Mitchel, offered fresh salsa samples to our food pantry partners in the LCFB warehouse recently with Charlie Cart! Charlie Cart is an integrated educational program that delivers hands-on, portable nutrition education in any learning environment. Dana and her team take Charlie Cart to schools, health and wellness fairs, after-school programs and our mobile farmers markets. The LCFB and Charlie Cart help people understand how to better utilize the food they select!

Click here to learn more about LCFB
Nutrition Education!

In April, Walmart collected donations for
Feeding America's member food banks. More than $161,000 will be donated to the
Lowcountry Food Bank this year
from in-store Walmart customer purchases in partnership with its food suppliers.
Thanks, Walmart!
Serve Up Some Giving!
Ducky Steward and her family have given back to the community ever since she can remember. She was an early bloomer in the tennis world, too -- she has been playing since she was a three-year-old.

Now Ducky is combining her love of community service with her love of tennis by forming a new non-profit called Serve. Serve provides a platform for junior tennis players to engage in community service projects, and its very first recipient was the Lowcountry Food Bank.

Ducky's lifelong experience in serving others is meaningful to her and her family, and she sees value for the kids who give and the kids who receive. She said she wants to "give other kids a chance to give back, too."

To learn how you can initiate a food & fun drive, click on the link below!
Employee Spotlight: Emily Cookson
Can you imagine making 1,200 meals every day in your kitchen? Lowcountry Food Bank's Chef Emily Cookson ensures the LCFB rolls out thousands of meals almost every day to people who are food insecure.

With the assistance of production assistant Johnnie Gibson and 40 weekly volunteers, Chef Emily produces an average of 5,000 meals per week during the school year – half of which go to seniors through Lowcountry Food Bank Meals on Wheels partners. The other half feed children through the Kids Café program, which provides after-school meals through Lowcountry Food Bank partner schools and community centers. The kitchen prepares even more meals in the summer: last month, the kitchen prepared about 30,000 meals in total.

Chef Emily works closely with the Lowcountry Food Bank Nutrition team and dietetic interns from the Medical University of South Carolina to keep meals nutritionally sound using meal analysis software. She also supervises production of hot breakfasts for the Lowcountry Food Bank Summer Meals program and manages an eight-day program through partner Palmetto Goodwill called Culinary Kick Start. The program prepares students for restaurant work and often leads to a job upon graduation!

Through additional Lowcountry Food Bank partnerships with local high schools, Chef Emily manages work-based learning and a volunteer experience for students. On top of that, Chef Emily will supervise the production of an additional 8,000 meals this month for eight sites in Williamsburg County, which are comprised of shelf-stable breakfasts and a hot supper.

Emily has been with the Lowcountry Food Bank for 18 months. Prior to the Food Bank, she worked as a pastry chef for 15 years, served as a Chefs’ Feast chef and volunteered in the Lowcountry Food Bank kitchen. Emily earned an English degree from Furman University and worked in sales and marketing before attending Johnson and Wales University where she earned a degree in baking and pastry.
Lowcountry Food Bank
2864 Azalea Drive | Charleston, SC 29405
843.747.8146